I wanted to create a dish that is both culturally and nostalgically significant to me, inspired by doenjang jjigae, a Korean fermented soybean stew with squash, peppers, and onions. This dessert reimagines the savory stew in a sweet form, echoing its earthy depth and...
This dessert highlights the bright, natural sweetness of peaches in a light and elegant way. The Perfect Purée Peach enhances the creamy vanilla panna cotta and appears in both a silky gel and a delicate foam, layered to create balance and texture. Finished with piped...
When I tasted The Perfect Purée Tamarind and Red Jalapeño Purees, the decision to make pad Thai was an easy one. These flavors instantly brought me back to my time in Chiang Mai, Thailand, learning how to make the classic dish. Now this recipe includes some creative...
This recipe was developed to create a vegan banana bread that performs like a classic version—rich, tender, and aromatic—without compromise. The sourdough starter is not used for leavening but as an emulsifier, eliminating the need for eggs, and as a natural acid...
I first imagined this dish several years ago while working at the Lebanese/Syrian restaurant Mamnoon. A tarbouche is a Lebanese sweet similar to a Mallomar: it has a cookie base topped with fluffy marshmallow coated in chocolate. I made a frozen one at Mamnoon using...
