Today, I started my day with a glass of almond milk. Light, a little nutty, and just a tiny bit sweet (from dates), it’s a nice alternative to cow’s milk (which alas, I cannot drink anymore as I become more lactose intolerant) and a nice change of pace from soy milk. Like many people, I […]
Chocolate deliciousness…with tofu.
A few weeks ago, I wrote that I really love carrot cake of all sorts. Yesterday, because of a surplus of carrots, I decided to throw one together using this recipe, the first hit on Google. I added about a cup of dried dates, chopped, for more sweetness, as well as 1/2 tsp each of […]
Earlier this week, I wrote about Le Cirque’s signature Crème Brûlée. For those who are a little worried about cooking a custard (or are just short on time or ingredients), here’s a little tip that someone once gave me: Just put some vanilla pudding in ramekins, sprinkle sugar on top and scorch with a torch. […]
Awhile back, I had a business lunch at Le Cirque and for dessert, of course I had their signature crème brûlée. As I ate my dessert, I found a lovely little surprise at the bottom of the dish: the recipe. A few years ago, I remember reading an article about how a famous restaurant once […]
I am one of those people who grew up with tofu. Lots of tofu. Drier tofu and silken tofu. Tofu in soup and tofu in desserts. I’m often blown away by how limited the American view of tofu is considering what a versatile ingredient it is, both on its own, and as a base for […]
Earlier this year, I invited a rag-tag group of friends to have Lunar New Year dinner with me. We went to Chinatown Brasserie and had a traditional whole fish, duck, noodles, and more. It was more than an opportunity for me to share the flavors and traditions of my culture; it was a way to […]
On Fridays, I think I’ll be sharing a quickie recipe, snap idea, or fly-by project. Last week, I realized that I had a ton of strawberries in the fridge, quickly getting to the point where I didn’t want to eat them (a little bruised and discolored), and I wasn’t sure what to do with them […]
From my personal recipe archives. My recipe for coffee-flavored coffee cake (adapted from a classic streusel coffee cake recipe): I chose this recipe to adapt a few months ago because (a) D likes streusel and the cake was for him, so there you go, (b) a coffee cake should really be made with sour cream […]