Exactly what the name says: a sorbet made with pickled cucumbers and Kool-Aid drink mix. An ice cream flavor born from my quest to create “the most American ice cream flavor”. Why Kool-Aid Pickles? For the uninitiated, Kool-Aid pickles are…
Mahalabia (Milk Pudding) with Rhubarb
Mahalabia, also known as muhallebi or malabi, is the mother of puddings. This treat from the Middle Ages is estimated to have originated around 600 A.D. in Persia. It’s made from 3 simple ingredients you likely already have: milk, sugar,…
Heartbreak Liangfen (Jelly Noodles) 伤心凉粉
Liangfen are a type of noodles with a bouncy, jelly-like texture made from mung bean starch or green pea starch. The noodles are served cold, drenched in a spicy sauce. Heartbreak liangfen is a popular Sichuan dish where liangfen is…
Strawberry Ice Cream
A balanced strawberry ice cream full of fresh fruit flavor with perfectly smooth texture. Why is strawberry ice cream so hard to make? This recipe took the most testing out of any I’ve encountered yet. Strawberries are deceptively difficult fruits…
Honey Lemon Aiyu Jelly
What is aiyu jelly? Aiyu jelly is a plant-based jelly popular in Taiwanese drinks and desserts. You can sip it or spoon it, and serve it a glass or a bowl. It is made from the seeds of the Taiwanese…
Almond Pound Cake with Fig Leaf Créme Fraîche Whip and Vinaigrette
Did you know fig leaves are edible? Yes! Fig leaves are edible and can be used in both sweet and savory applications. Leaves from all edible fig varieties (think turkey figs, missions figs, etc.) can be harvested year-round for use…
Sweet Corn Ice Cream
What does sweet corn ice cream taste like? Sweet corn ice cream tastes exactly like you would imagine: milk and corn. While this flavor may sound bizarre in the US, it’s popular across the world in countries like Mexico, Korea,…
Cantonese Milk Skin Pudding (雙皮奶)
This simple Cantonese milk skin pudding recipe requires just three ingredients: milk, sugar, and egg white. The result is a silky smooth, lightly sweet custard with a thin pudding skin. This pudding is closer in texture to French creme brulee…
Fresh Strawberry Milk (+ Strawberry Matcha Latte)
Strawberry milk is just 3 ingredients: strawberries, sugar, and milk. Most other recipes call for you to cook the strawberries with sugar and water, but I prefer this foolproof method since it requires no cooking. Simply combie strawberries with sugar…
Fishy Toffee Pudding (Tamarind-Date Cake with Fish Sauce Toffee)
Tamarind-date cake meets fish sauce toffee in this take on sticky toffee pudding. I’ve been finding ways to incorporate fish into desserts (see my recipe for Panna Cotta with Passionfruit and Anchovy Granola) and this fishy toffee pudding is a…
Mackerel Lettuce Tomato Sandwich (MLT)
You’ve heard of the BLT, now get ready for the MLT— that’s mackerel lettuce tomato, baby! Bacon is salt-cured and (sometimes) smoked pork, so what if we give mackerel that same treatment? You end up with a delightfully smoky, savory,…
Mussels in Soybean Butter Sauce
This simple yet elegant recipe for mussels comes together in just one pan with a rich, savory sauce made from shaoxing wine, mussel broth, yellow soybean paste, and butter. If you like miso soup or Korean soybean paste stew (doenjang-jjigae),…
