Beans in ice cream are commonplace in East Asian countries like Singapore, China, and Japan. This red bean ice cream recipe teaches you how to make it at home from anywhere in the world. You will need an ice cream…
Earl Grey Cookies with Marshmallow
If you’ve never put marshmallows in your tea, you’re missing out. These earl grey cookies with marshmallow have a light sugar cookie base with some chew. The exterior is rolled in earl grey sugar for a bit of crunch and…
Tinned Tuna Ventresca with Citrus and Perilla Vinaigrette
This recipe was conceived and delivered during an all-fish supper party I hosted with my friend Sadie. Every course features a different fish, and yes that includes dessert! Get my recipe for Vanilla Panna Cotta with Passionfruit and Anchovy Granola…
Vanilla Bean Panna Cotta with Anchovy Granola and Passionfruit
Yes, you read that right— fish in desserts are now a thing. I got together with my friend Sadie to craft 5 courses served family-style, each featuring a different type of fish. This is my dessert course featuring dried anchovies…
Tinned White Fish with Parsley Caper Dressing
Don’t throw away the oil that tinned fish comes with! Save it and make this easy tinned fish recipe with parsley caper dressing in less than 10 minutes. It’s not quite a gremolata and not quite a vinaigrette either: it’s…
Triple Toasted Vanilla Ice Cream
This vanilla ice cream is anything but boring with 3x the toastiness and all the same ingredients as the classic. That is: toasted milk, toasted sugar, and toasted vanilla bean. Yes, you can toast vanilla beans! It lends a smokier,…
Fish Head Soup
Fish head soup is a comforting and inexpensive meal made in just one pot. When it’s picking apart the tender cheek meat or serving the head whole, cultures from all continents prepare fish heads. Fish heads are packed with flavor…
Chinese-ish Fermented Black Bean Clams and Congee
This is a two-in-one recipe where the clams see a dual purpose served as the primary protein and as a flavor base for the congee. The juices released from the clams are added directly to the congee, so you’re getting…
