Cardamom and Tahini Custard Danishes and how I once applied for a stage in Ottolenghi’s test kitchen
One thing that fascinates me to no end about developing recipes is the recipe-testing part of the process, more specifically,
custard
Honeyed Panna Cotta with Anise Seed and Roasted Apricots
Panna cotta is one of those desserts that are as easy to make as they are delicious. Since you
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Muhallabia with Mahleb and Sourcherry Compote
Muhallabia was a dessert my parents often made for special occasions when I was growing up. I think partly so
Pears. Sake-poached and hidden under a blanket of Sake Zabaglione
As one is always wont to say after disappearing from one’s blog for an extended period of time, I did
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