Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski
Baba au rhum (yeast cakes soaked in rum) but with store-bought brioche. Because only professionals can pull off the real thing. For an over-the-top dinner menu, serve with Romano bean salad, arugula with Italian plums, paccheri with shellfish, grilled red mullet, and grilled bistecca. We said over-the-top.