Frangipane, chocolate, and miso de leche babka

I actually never made babka before making it for this specific recipe. I really just was inspired to make it because I love using yeast-leavened doughs, and this one seemed really fun and playful to make, with all of the different layers of bread and chocolate. Traditionally, babka is like a brioche that is layered…

Pork belly, apple, and cauliflower bowl

I really just came up with this dish after reading through the “Everything I want to eat” cookbook by Sqirl LA’s Jessica Koslow. In the book, there was this delicious pork belly bowl, and I wanted to make my own version of it. They paired the housemade bacon with a sorrel pesto, farro, ricotta cheese,…

Vegan Oreo cake with vegan Swiss meringue buttercream

This dessert was a simple one, but it’s a simple win as well! To hear the phrase “vegan Swiss meringue buttercream” already gets me excited, because meringue buttercreams were one of the reasons why I had to stop baking vegan, as I thought that they were impossible to do! But with the help of aquafaba(canned…

Vegan sunchoke shuumai

When I was trying to think of new and creative dumpling ideas, I decided to go back to pasta dishes I had in the past. One of them was the trois soleil dish from Baroo, LA. The dish itself featured sunchokes three ways, in pickles, chips, and a “cream” sauce. I use the quotations there…

Here comes a thought: a plated dessert

When I came up with the concept for this dessert, it really was to be something that would tackle the themes of anxiety and depression, two things I had to deal with a ton when I had come out. Having an entire student organization essentially outcast and passive aggressively bully you, as anyone can imagine,…

Butter chicken potstickers

In continuation with my dumpling project(where I take dishes and translate them into little parcels of love and joy), I wanted to try merging butter chicken with potstickers, just because I felt like the two could have a lot of potential to really compliment one another. So we have the chicken thighs that are marinated…

Sunshine, funshine: banoffee eclairs

I’ve been seeing so many eclairs with mirror glazes on my Instagram feed lately, so I figured I should try one of my own! I had a ton of bananas in my freezer, with the intentions of making them into vegan milkshakes, but I decided to spare two for this particular recipe, since I was…

tarte au chocolat: a raspberry-chocolate dessert

I did attempt a couple of chocolate-raspberry tarts two years ago, but I wanted to make the intended vision I had for the tart this time, as opposed to just what I was forced to make due to running out of enough chocolate to fill the tart with. For this version, we have chocolate pate…

All Right: a plated olive oil cake

This dessert was inspired by three things. The fennel pollen-olive oil cake that Kristen Kish never got to serve in her finale for Top Chef, Northern Californian olive oil my friend David gifted to me that has pleasant and fragrant grassy notes, and finally the song All Right by Koda Kumi, which ties in with…

sweet escape: a plated dessert

This is a bit of a throwback, since this dessert I made when my friends, Bri and David, were visiting during the 4th of July! I dubbed the dessert “sweet escape” as a reference to that! We were preparing dishes for Bri and I’s first pop-up, and while we had already decided on what dessert…