Millet is another small grain that packs a ton of taste and nutrition. Mixing it with all-purpose flour creates a structured dough that is also incredibly tender. Millet is subtly sweet and a little funky tasting. I love it with jasmine sugar and fermented honey.
Read MoreThis recipe is based on my mother’s lentil fritters, with all the toppings from the Bohri Bazaar version. You should be able to find urid daal, carom seeds (ajwain), tamarind sauce, chaat masala, sev and papri in Asian shops or online.
Read MoreThis recipe originally came from my mom, Elisabeth. She always made excellent lemon bars when I was growing up. Mom loves anything lemony and tart and I’m just the same. I’m so lucky that she is always so willing to share her recipes with me. We make these at the bakery with a torched meringue topping for fun. It’s worth getting a small kitchen blowtorch to raise the bar of presentation in your home baking.
Read MoreDeviling isn’t just for eggs. The name refers to any preparation that features spicy mustard and/or hot pepper and is usually made with chicken, ham, or crab. It might seem a little heavy-handed to devil oysters, but it will be a favorite recipe for spiceheads who love splashing Tabasco on raw oysters.
Read MoreThis is a super dreamy summer dessert, that only requires you to turn your oven on low. It is light, sweet, crunchy, and gluten-free. The meringue base can be made with any flavor and filled with endless possibilities.
Read MoreFor Issue 19, we leant into Summer and—of course—had to feature the magical paletas from Damian DTLA. They were kind enough to give us their secret recipe, so you can make them at home for your next backyard bash.
Read MoreCrisp, crackling edges; a chewy, truffle-like core; and a dotted outer shell of skin-on roasted peanuts are just a few of this sweet-and-salty cookie’s delights. Vacuum-sealed roasted Chinese peanuts, a nostalgic childhood favorite of mine, are sweeter, crunchier, and less greasy than Western supermarket varieties, so try to use those. No matter what, keep the peanuts in their papery skins, which crisp up in the oven into sugary, flaky shards.
Read MoreThese little appetizers are always stunners at dinner parties. They remind me a bit of Alice in Wonderland because of the whimsical shape and outrageous colors: spiral striped beets, blue purple potato slices, herby white cheese, and the vivid orange of salmon roe. I love serving them as passed appetizers or showcasing them in all their glory on a large platter for guests to help themselves. For a vegetarian version, use Caviar Mustard Seeds instead of the roe.
Read MoreThis is no ordinary cacio e pepe. It comes with a potent three-peppercorn mix—black, white and Sichuan—which brings pungency, heat, fruitiness and mouth-numbing deliciousness. I got the idea for this boundary bending dish when I was writing an article about the variety of peppercorns found around the world, and how these would taste in different applications.
Read MoreSapin-sapin is a tri-layered rice cake that traditionally features tropical flavors, but I believe that it’s a vehicle for a whole host of variations. Any time there is a family holiday party or special occasion, I look forward to getting my tithe of sapin-sapin from the dessert table. Each chewy layer is so vibrant—typically colored purple, white, or orange to correspond with the flavors of ube, macapuno, or jackfruit.
Read MoreFor this hearty side dish, we cook farro like risotto, toasting it first in fat and then adding water in two batches. The pork is a seasoning— we use whatever smoky or salty scraps of cured pork we have on hand, which is usually pancetta, a hock of prosciutto, or a piece of guanciale— but thick- cut bacon or leftover ham would work too. If using bacon, cook a couple of extra slices for serving on top.
Read MoreAccording to Ken Concepcion, of Now Serving, Los Angeles’ cookbook bookstore: “This glorious creation is giving heavy tres leches vibes but with a wallop of horchata pudding in the buttercream frosting.”
Read MoreI hadn’t cooked this dish for a while, then my friend Roni reminded me of it when I was gathering recipes for this book, as it’s one of her favorites. The squid provides a fresh contrast to the spiced lamb mix with a subtle hint of the sea. Caraway seeds have an earthy flavour that goes perfectly with the meat. This is a very interesting and rewarding way of cooking squid, and I’ve been preparing it like this for 20 years.
Read MoreWinter to us means hearty bowls and soups featuring the best of the season. This Chef’s Bowl from The Gracias Madre Cookbook is a perfect example. With cumin-tahini dressing, mango salsa and green rice, it manages to be zingy, fresh and satisfying all at once.
Read MoreThis spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Rodney Strong Estates Vineyard 2019 Reserve Chardonnay.
Read MoreCreated by Chef Waldo Yan, this light-as-a-feather gluten-free angel food cake is made possible by the unique qualities of Japanese rice flour. Matcha tempers its sweetness and provides a welcome grassiness. For a bright and sunny accompaniment, serve alongside this no-cook mango sake sauce.
Read MoreCrispy and tossed in cinnamon and sugar while still warm, these apple fritters are made extra-light and GF with Japanese Rice Flour.
Read MoreThere’s really nothing that compares to the deep sweetness of pineapple when it’s baked, especially when it’s baked into a rich vegan cake and topped with vanilla bean ice cream and salted mezcal caramel sauce. And yet, despite its (very) decadent consistency and flavor profile, the pineapple keeps things feeling as refreshing as a cocktail on a Oaxacan beach.
Read MoreAll of your indulgent donut dreams will come true when you bite into these insanely delicious guilt-free donuts. (Yes! I said guilt-free!) I created these a few years ago when we had friends for dinner who were vegan. I wanted them to have something elegant, delicious, and a little fun, and these vegan donuts proved to be just the right choice. They were a big hit then, and to this day I continue to experiment with vegan donut flavors in my kitchen. The rose petals are the ultimate sprinkle on top. For vegans and non-vegans alike, these donuts taste even better than the “real” thing.
Read MoreMade with a gingerbread-spiced dough tucked around a bright, tart fresh cranberry filling, this galette is an unexpected way to bring classic holiday flavors to life, like a pie-shaped mash-up between gingerbread cookies and cranberry sauce, in the best possible way. Just be sure to serve the galette slightly warm, with big scoops of cool vanilla ice cream. If you can’t find fresh cranberries, fresh blueberries make a good substitute; just reduce the sugar in the filling by ½ cup.
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