This is my autumnal version of my dreamy hummingbird cake. For this variation, I replaced bananas and coconut with pumpkin, pineapple with raisin, and pecans with pepitas. Initially when I was testing this recipe, I tried to just use my carrot cake recipe, but subbing out the grated carrot with canned pumpkin puree. But that…
Tag: recipe
Lamb Stew with Yogurt Dumplings
This lamb stew came about because I got a bone-less leg of lamb, and was kind of struggling to figure out what to do with it. You see, if the meat came with the bone, I could make a gorgeous lamb stock, or even a meat pie. And the bone itself would be able to…
Gluten Free Pear-Almond-Kinako Cake
This cake came about from me having a bunch of pears from when I went apple/pear picking with friends, and trying to figure out how to use them up. My original plan was to do a pear-almond pancake, but I was really jet-lagged, having just gotten back from Asia, so breakfast foods weren’t really something…
Roasted Chicken Thighs with Chorizo Chickpeas
This dish is the perfect thing to eat on a cold, rainy dish. I made these chorizo-stewed chickpeas because I wanted this hearty, comforting stew. What I love from a textural contrast standpoint is that there are smoky chorizo bits and nutty, creamy chickpeas, swimming in a slightly spicy broth. That when paired with a…
Figs, Aerated Kefir, and Poached Egg Salad
So I won’t lie, this was basically a re-hashed plated dish version of the fig-arugula flatbread I made before, but instead of mascarpone-feta, I made an aerated kefir(drinkable yogurt), and replaced the flatbread with brioche soldiers. Oh, and I put a poached egg in there, just to add more richness. What initially inspired this dish…
Cereal Milk Cake Doughnuts
Cereal milk always takes me back to working at Milk Bar. I’ve been on an on-and-off air fryer cake doughnut kick lately, so I figured, why not try making some air-fried cake doughnuts using cornflakes? While traditional cereal milk involves toasting cornflakes then steeping that into milk, you can consider this recipe a cheat-method of…
Orange Blossom-Peach Malvapoeding
Malvapoeding(a South African baked cake soaked with a custard-cream situation) is one of those desserts I make infrequently. Not because I don’t like it(they are soaked fluffy sponge cakes that are very addictive), but mostly because they take an infuriatingly long time to bake for such little cakes – most cupcake-type baked goods are done…
Pork and Cabbage Potstickers
I will never live down getting sent home in Masterchef: Back to Win over dumplings. I literally teach dumpling classes, so it’s actually traumatic, even if the filling for my potstickers weren’t traditional(and before anyone asks, hell no would I ever go back to Masterchef to try to redeem myself on these, because honestly, they’d…
Fig-Prosciutto Flatbread
Whenever I think of figs in a savory dish, prosciutto and cheese immediately come to mind. I’m not one to shy away from a charcuterie board – honestly, one of my favorite combinations is a punchy cheese, a cold cut, and the fig jam. So in a lot of ways, this flatbread pays homage to…
Pink Peach Mille Feuille
I just had to make some fun pink peach desserts whenever white peach season rolls around. It’s so fun to take the peach peels, turn those into a simple syrup, and then simmering white peaches in those until they take on the pink color from the syrup itself. They are such a pretty garnish, and…
Aomori Apple Tartlets
Whenever I think of Aomori(which is in northern Japan), I think about the apples. Aomori apples are notorious for having a sweet, perfume-y smell, and a soft, juicy texture. So like the best version of a Fuji apple. I got super lucky that my local Japanese grocery store was carrying these, so I figured, why…
Chocolate Buttermilk Doughnut Bars
Whenever I get doughnuts on the weekend, one of my personal favorites is a buttermilk old-fashioned bar. These rectangular, craggy on the outside, fluffy and light on the inside doughnuts are just so addictive, just because there is so much textural contrast in one bite! I wanted to try making an air-fried version of those…
Two-Layered Chocolate-Rasberry Mirror Glaze Cake
So my friends watch a show call The Summer I Turned Pretty, and I’ll be honest, never really got into it myself. A friend of my, Georgina, once told me that it’s about a girl who met these two brothers, and one is bi and the other isn’t, and that’s honestly all I can sum…
Breakfast Patty Melt
I’m not sure how truly breakfast-y these patty melts are, but they do contain eggs, bacon, and toast, so that has to count for something, right? I love making shokupan sandwiches(I usually get my shokupan from my local Japanese bakery when I’m not baking a loaf up myself), since the bread is so light, and…
Yujacha-Blueberry Crostata
I love a good crostata. An open-faced tart made from buttery pastry, stuffed with baked fruit is always a good time in my book. Since blueberries are still in season, I figured, why not use those, and pair them with my good friend, yujacha. Yujacha is a Korean citron(or yuzu) marmalade, made with the citrus…
Meat and Potatoes: a plated dish
Whenever I think of meat and potatoes, steak and mashed potatoes come to mind right away. I almost immediately picture this quintessential dish of a giant slab of red meat with a pile of home fries. I wanted to slightly change that up, by doing potatoes two ways, and trim down the portion to be…
Kale Crespelles with Mushrooms and Hazeluts
This dish has been on my to-make list for ages. I always loved the combination of hazelnut, brown butter, and thyme, mostly because it is woodsy and earthy. While I usually make desserts with that flavor combination, it made just as much sense to do something savory with it as well(since it is an inherently…
Chocolate-Peanut Butter Ripple Cake
If you are looking for pure decadence, look no further than this cake(assuming you don’t have a nut allergy; if you do, sub the peanut butter and peanuts in this recipe with Biscoff and cookie butter?). I grew up loving Butterfingers and Reeses, both of which are peanut-based candy bars. Chocolate and peanut butter is…
Pork Loin and Fennel Salad
This dish is a loose homage to a vitello tonnato. Vitello tonnato is an Italian dish consisting of thinly sliced chilled veal loin with a creamy tuna mayonnaise sauce, usually served with capers, lemon, and parsley. It’s basically a meat salad. I wanted to do something similar to that, but in this case, with pork…
Grilled Pork Loin with Apple Nuoc Cham
This dish came about after I realized I still had 2 whole heads of romaine lettuce, and I was sick of eating a chopped salad. When it comes to lettuce, I had some semi-traumatic experiences as a child since my mom would serve us boiled lettuce. What you don’t think about when it comes to…
Freddy's Harajuku 