January 1, 2021
This is one of those recipes that caught me off guard…in a good way. The texture of the squishy udon, crunchy scallions, and creamy egg yolk come together so nicely with the spicy umami kimchi, gochujang, and sesame oil. Korean carbonara! Definitely will make this one again.
January 5, 2015
Crème brûlée is one of the first desserts I began cooking as a kid. This one infuses honey and lavender, two flavors I love. The Polo Lounge at the Beverly Hills Hotel used to serve lavender crème brûlée and I remember it as one of the best desserts I ever had.
January 4, 2015
I found this variation on Icecreamscience.com and it turned out to be a creamier, richer version of the Earl Grey ice cream that inspired me to make ice cream at home in the first place. It takes forever to make it, but the result is worth it.
October 24, 2014
Apple is the star of this dish, so use vanilla to lay down a nice neutral base, paint on layers of honey and marzipan then add lemon zest to provide some highlights. The result is a rich decadent dessert you don’t feel horrible about having for breakfast. It’s like all the best parts an apple pie and a soft custardy cheesecake all wrapped in a sweet buttery brioche-like dough.
October 23, 2014