Sugarplums are impossible to find, even
in New York. And almost nobody really likes fruitcake. But
take ginger, chocolate,
and pears. Blend with the creativity
of pastry chefs Hedy Goldsmith of Nemo, Sue McCown of Earth
& Ocean, Linda Fedele of Tuscan, Andrea Terrenzio of Restaurant
Zoë and Elizabeth Steffey of Andaluca and you'll have
five new holiday traditions to grace your table.