Tahini, Rosewater, and Saffron Make Levantine Desserts Shine

Liz Grossman

Lena Sareini admits she played it safe four years ago when she served a Meyer lemon tart with white chocolate lavender ganache and wild-berry sorbet to Chef Andy Hollyday and his partner, Evan Hansen, when applying for the pastry chef job at Detroit’s Selden Standard. “I knew I had it in the bag after Evan literally licked the plate clean...