We don’t have a pastry chef at Little Owl because it is just too small for another person in the kitchen. So, from the get-go I decided to create desserts for my restaurant that were easy to make, delicious to eat, and used excellent ingredients that didn’t take up too much room on my shelves (I even use panko bread crumbs in dessert because they’re always in stock!). In these desserts, you’ll find where savory meets sweet in Rosie Bova’s Fennel Biscotti (page 249). They are wonderful dipped in wine, and although Rosie herself wasn’t much of a wine lover, I think she would approve. And you’ll find a Philly Cheesecake (page 255) that is so incredibly luscious, I hope that you’ll make it a favorite. And of course, the seasons drive my menu, so any number of seasonal fruits can be vamped on in my Strawberry Rhubarb Crisp (page 257). Chef Jimmy Bradley taught me so much about cooking and how to enjoy life. And that included not skimping on dessert.