Lately I’ve been missing my childhood home. This dish tastes like that—rushed toast sandwiches filled with guava jelly on the way to school, spoonfuls of peanut butter, creamy bowls of rice, and sneaking a little treat out of the freezer before mom gets home. I...
I have always wanted to experiment with noyaux—the inner kernel of the apricot pit—which has an almond-like aroma that pairs beautifully with stone fruit. This ice cream captures that delicate balance, offering a nutty depth that complements the apricot’s bright...
A deep, savory mole built on toasted spices, chiles, and 70% dark chocolate. A measured addition of The Perfect Purée of Napa Valley Mango Purée brings brightness and silkiness, while the brown rice keeps the dish comforting and grounded. This recipe showcases...
Working at Honey Road, I am inspired by Eastern Mediterranean flavors and incorporate them into all of my desserts. Perfect Purée allows me to have access to fresh, high-quality fruit purées from regions around the world that I would otherwise not be able to source....
I was excited to center this dessert around The Perfect Purée Lychee Puree—it’s bright, floral, and perfectly consistent for sorbet. It was also my first time working with soursop, which brought a lovely tartness to balance the lychee’s sweetness. The Aperol gel adds...
