Skip to main content
Cook Something Great Tonight
Download the App Now
Fany Gerson head shot - Bon Appétit

Fany Gerson

Fany Gerson, the country’s most authoritative voice on Mexican sweets, has been featured in the New York Times, Food and Wine, Fine Cooking, Saveur Magazine, Fine Cooking, Fast Company and New York magazines, among others. She launched the acclaimed La Newyorkina, an artisanal Mexican frozen treats and sweets business in 2010. She is also the chef, founder and co-owner of Fan-Fan Doughnuts. A graduate of the Culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world including 3 Michelin starred Akelare in Spain and Eleven Madison Park in New York. She has written three books: My Sweet Mexico, which was nominated for a James beard award 2010 for best baking and pastry cookbook; Paletas; and Mexican Ice Cream.

Recipes

Atole de Zarzamoras

Made with water, milk, or a combination, the beverage is also made with ground toasted corn, fermented corn, rice, oatmeal, or mature corn cooked in ashes.
Recipes

Agua de Limón con Chía

Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it’s so good you won’t want to make it any other way.