Best of Boston

Nobody satisfies our wanderlust quite like Ana Sortun, whose still-vital Cambridge classic spreads itself around the Levant, taking a few key regional flavors with it wherever it goes. Sesame-forward tahini, for instance, is stuffed into Armenian topik, spiced pockets of potato hummus; used to sauce spinach falafel with beet tzatziki; and combined with lemon in a broth for cooking parchment-wrapped halibut. The signature Baked Alaska dessert, meanwhile, always brings us back home.