The leftover liquid of a can of chickpeas, aka aquafaba, is the core element for some spectacular vegan peppermint meringue kisses. Yes, it’s quite extraordinary. By and large, the…
For a change, I want to do something goofy and fun for halloween. The inspiration and recipe come from Sweet by Ottolenghi and Goh. In the book, Helen Goh…
Cream/ dessert/ Fruit/ Gluten free/ summer/ Yotam Ottolenghi
Lemon-Labneh Possets with Meringue and Burnt Lemon Powder
Amid the season of storms, floods and wildfires, I hope it’s not too late to organize our life for planet resiliency. The first order of business in the kitchen…
Felt like I’m taking the easy way out in making the mixed berry vegan meringues. Open a can of chickpeas while saving the liquid. The alternative is to crack…
Berry/ Cream/ Dairy free/ Hugh Fearnley-Whittingstall/ modernist/ Pantry essentials
Vegan Eton Mess with Berries, Aquafaba Meringue & Cream
This is a classic dessert recipe that can be found in the repertoire of every British celebrity chef. Combining raspberries, strawberries, meringue cookies and cream makes for a satisfying…
Merveilleux is a sandwich of two light meringues welded with whipped cream, and then coated with whipped cream all around and dusted with chocolate shavings. I have not tasted…
Fry/ Roast/ Salad/ Toss/ Yotam Ottolenghi
Quiona Salad with Dried Persian Lime | Plenty by Ottolenghi
I’ve found a new substance: dried lime or lemon, that adds wonder to a salad. Very much like salt, pepper and oil, lemon or lime is a constant ingredient…
Claudia Roden/ Cream/ dessert/ Mediterranean/ summer
Parfait Mocha Praline | Claudia Roden’s Mediterranean
With just five ingredients and a little time, you can make a company worthy dessert. The parfait mocha praline is so easy to do that any one can make…
Let’s make cakes to celebrate commencement and anniversaries 2023. We just got back from Boston, the city we’ve gone for more graduations than any other US cities. We have…
Chocolate/ dessert/ Dorie Greenspan/ French/ Gluten free/ Italian/ Nut/ quick cake
Mocha-Walnut Torte | Baking with Dorie
Want to make and taste a “good” mocha-walnut torte, look no further! In this case, good also means gluten-free, no fuss, no leavening (perfect for Passover). On top of…
Sauté/ Side/ summer/ vegetarian/ Yotam Ottolenghi
Rainbow Chard with Tomatoes and Green Olives | Ottolenghi’s Flavor
The fresh and bountiful farmers market produce inspires this dish. I came across the rainbow chard with tomatoes and green olives recipe in Ottolenghi’s Flavor. A quick sautè of…
dessert/ Dorie Greenspan/ featured/ foundation recipe/ French/ Gluten free/ Nut
Parisian Macarons | Dorie Greenspan
Parisian macarons were the first cookie I learnt to bake. I mean, before then, I’ve not baked much of anything. It sounds so incredulous that I can hardly wrap…
Making meringue is the direction I go from time to time whenever there are excess egg whites around — or not. There are many ways to play. Let’s start…
The Japanese soufflé pancakes are the novelty pancakes people would patiently wait in line for in the East Village. Their claim to fame is the fluffy texture. Light and…
I get ambitious with my baking during the holidays and special occasions. I make Dominique Ansel’s champagne macarons. In full disclosure, they come with a warning label. There is…
autumn/ Bake/ Simmer/ Soup/ Yotam Ottolenghi
Pumpkin, Saffron & Orange Soup with Caramelized Pumpkin Seeds
Why do I throw out all the pumpkins seeds when I cut up a pumpkin? When we start questioning why we do what we do, the odds are changes…
Bake/ Dairy free/ foundation recipe/ Gluten free/ Low fat/ Nut/ Other Sweets/ vegetarian
Double-Corn Gluten-Free Vegan Tea Cake
There are so much going on in the double-corn gluten-free vegan tea cake, let’s start with the most confounding aspect of it. We have posted double-corn gluten-free tea cake…
There are a few tomato tarts I love on this blog and in New York restaurant (Dirt Candy) simply because they are fantastic and meticulous creations. So, I have…
You can find this butter-rich brioche dough, rolled into a free-form round, washed with egg and speckled with pearl sugar in every pasty shop in Saint-Tropez. It has a…
Cooking the sugar syrup in the style of the Italian meringue has always been a challenge for me. It’s no exception this time for one of the steps in…
easy everyday/ Poultry/ Roast/ Ruth Reichl/ scalable
Sheet-pan Roasted Chicken with Fennel, Potatoes, Tomatoes and Olives
Sheet pans and cast-iron pans are indispensable tools in my kitchen. I regularly sing their praises. Not only do I use them for cooking, roasting and baking, sheet pans…
Chocolate/ classics/ Cream/ David Lebovitz/ dessert/ featured/ kitchen hack/ Other Sweets/ winter
Chocolate Yule Log / Bûche de Noël
Bûche de Noël is not a cake I would choose to bake on my own. It seems daunting. On the other hand, who can resist making one, at…
These soufflés are the perfect marriage of Puerto Rican ingredients and French technique. In Puerto Rico, Eric Ripert pulled a couple of bananas off a tree to make this…
classics/ Dairy free/ David Lebovitz/ Gluten free/ Low fat/ Pantry essentials/ quick bread/ Side/ summer/ year round/ Yotam Ottolenghi
Hummus and Aquafaba | the Green Kitchen
The debate on all things hummus can be ferocious and passionate. Where was hummus originated? Who makes the best hummus? When to eat it? To chill or not to…
Gluten free/ Healthful Eats/ Heidi Swanson/ Savory/ Yotam Ottolenghi
Socca or Chickpea Pancake – Accompaniment @IHCC’s
The bag of chickpea flour has been waiting for action for a while. I’ve marked socca on my list of recipes to make for quite some time. I’m finally…