I was scrolling through Twitter recently and one of the folks that I follow mentioned “Strawberry Vodka.” Normally fruit-flavored vodka wouldn’t interest me, I was happy to hear about a simple recipe and technique from Sean Timberlake of Punk Domestics, and since it was strawberry season and my market was bursting with fresh berries, I…
Just because a dessert doesn’t have gluten or sugar, doesn’t mean it can’t be good. This chocolate layer cake is decadent and fudgy. Made with coffee tot bring out the chocolate flavor, this cake is rich! And the chocolately cream cheese frosting pairs perfectly with the chocolate cake and makes it one of our new favorite Keto desserts—ever! Have…
When working with secret ingredients, I like to find perfect pairs. Jelly for peanut butter. Peas for carrots. Once you find their match, there are an unlimited number of iterations you can create using the dynamic duo. Mussels pair perfectly with saffron. In cooking school, we made a creamy saffron-ed mussel soup. One of my…
Little Round French Courgettes I was inspired to make these by my trip to Nice, and a walk around the Menton market. Bon app! The thing I love most about actually writing this column from France (okay, what’s not to love?) is that I get to cook like the French do. I have no idea…
If you’re short on time, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced. There will be some curry paste left over after making the jungle curry and steamed catfish. Simply stir the remainder together with unsweetened coconut milk to give chicken,…
Garlic and oyster sauce are all the adornment it needs. Why It Works Chinese broccoli is more bitter than Western broccoli, which helps it stand up to the bold sweet and savory flavors of oyster sauce and fried garlic.We fry the garlic ourselves, then use the flavorful oil to enhance the oyster sauce. It ties…
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Ingredients1 tbsp olive oil1 onion, chopped2 garlic cloves, crushedgenerous pinch nutmeg400g mixed winter greens (we used kale and cavolo nero, any large stems removed and roughly chopped)200g mascarpone30g parmesan or vegetarian alternative, grated½ lemon, juiced320g pack puff pastry1 egg, to glazeMethodSTEP 1Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan, add…
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