Sourdough gets an outdoorsy upgrade in this easy side dish that’s perfect to serve alongside udon nabemono. Just bring along a paring knife and a spoon to prep the avocados, then crisp up the bread and garnish with edible leaves, like those plucked from a marigold. Ingredients 2 slices rustic sourdough bread2 avocados, ripe1 tsp … Read more
Matcha powder makes a colorful garnish, sunflower orgeat combined with house-made cinnamon bitters and cocalero liqueur, a South American herbal spirit. Ingredients Sunflower Orgeat4 cups unsalted sunflower seeds8 cups water8 cups demerara sugar4 dashes orange flower water1 tsp salt Cocktail1 ½ oz Barsol Quebranta Pisco½ oz Cocalero liqueur¾ oz sunflower orgeat½ oz lime juice¾ oz … Read more
The cookie dough is eggless, so it is safe to eat. It boasts full cookie dough flavor with real vanilla, brown sugar, and salted butter. The edible cookie dough squares are frozen, then sandwiched around creamy vanilla bean ice cream. A drizzle of melted chocolate completes the decadence. Ingredients For the Edible Cookie Dough½ cup … Read more
This berry cream layer atop a buttery and earthy shortbread combo is, without a doubt, a matcha made in heaven. Ingredients For the Matcha Shortbread¾ cup butter, softened¼ cup granulated sugar1 tsp miso1 ½ cups all-purpose flour, sifted1 tbsp matcha¼ cup pistachios, finely chopped For the Berry Cream¼ cup water2 ¼ tsp powdered gelatin (one … Read more
This churro cheescake recipe is so simple and features a beloved grocery store classic: crescent rolls! Ingredients 1 tbsp cinnamon1 ¼ cups granulated sugar1 lb cream cheese, softened completely to room temperature1 egg1 ½ tsp vanilla extract2 (8 oz.) crescent roll doughs, refrigerated3 tbsp unsalted butter, melted Method
Red miso gives the profound broth depth, while quick-charred seasonal vegetables add crunch and color. Ingredients Gombo Sauce2 tbsp vegetable oil6 cloves garlic2 tsp minced ginger1 red Fresno chile, quartered lengthwise and thinly sliced2 large shallots, quartered lengthwise and thinly sliced¼ lb okra, quartered lengthwise and thinly sliced1 ½ tsp dark chili powderkosher salt to … Read more
It’s best to poach the pears a day before making the galette. Ingredients Saffron Ice Cream2 cups heavy cream, cold1 cup whole milk¾ cup sugarPinch of salt20 saffron threads, toasted and ground to a powder with a mortar and pestle5 egg yolks Filling4 Bosc pears, peeled and cored1 bottle red wine1 cup water1 cup sugar1 … Read more
Earthy and rich, these fabulous burgers. Ingredients 1 lb 2 oz. regular ground beef (70 to 75% lean)1 tsp fine sea salt½ tsp freshly ground pepper¼ tsp ground allspice¼ cup firmly packed flat-leaf parsley leaves, minced½ chilled wheel ripe Camembert cheese (4 oz.), with rind2 tbsp unsalted butter1 tbsp olive oil1 small onion, thinly slicedFine … Read more
Black Velvet CakeFlavour this rich, dark marble cake with Guinness and prosecco – the luxurious soft cheese icing represents the settling bubbles of stout when it’s poured. Ingredients 100g unsalted butter, cubed, plus extra for the tin150ml Guinness50g dark chocolate, finely chopped2 eggs175g light muscovado sugar50g soured cream100g self-raising flour2 tbsp cocoa powder, plus extra … Read more
Use up the ingredients at the back of your storecupboard with this simple but tasty bake. It only needs 10 minutes of hands-on time – then the oven does the rest of the work. Ingredients 200g glacé cherries, roughly chopped225g self-raising flour, plus 1 tbsp175g unsalted butter, softened, plus extra for the tin175g soft light … Read more