Elizabeth Prueitt

Instead of icing, this spiced loaf from Elizabeth Prueitt and Chad Robertson’s ‘Tartine: A Classic Revisited’ is blanketed in a fluffy vanilla meringue.

Medjool dates are a favorite, but they can be swapped for the Barhi or Deglet varieties.

It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place.

Talk to your butcher and let them know you’ll be making porchetta out of the shoulder roast. They’ll butterfly the roast for you, which will make it easier to roll.