Note: This recipe is a modified version from Gjelina, the cookbook. I like to double this recipe because it’s the same amount of work and you will definitely use...
Read More Tomato Confit MAGIC ELIXIRS (TM)
We started this amazing creation with a dark chocolate waffle, originally from Bon Appetit Magazine, and totally did our own spin by making them Napoleon style, served with Mocha Cream...
Read More Napoleon Chocolate Waffle
Can you imagine a breakfast better than these updated Baklava-style buttermilk waffles? This longtime favorite classic waffle recipe from @cooksillustrated offers the perfect balance of crunch and softness, and...
Read More Baklava Waffles
The trick to this recipe being absolutely exceptional is having super fine almond meal. Re-process the almond meal in your food processor. Although it’s perfectly adequate as is, running it through...
Read More Nutty Chicken Fingers
If you can believe it, I’d never made a meringue before and had the idea it would be unbelievably hard to make, but it’s actually easy! I was inspired...
Read More Meringue Profiterole
Note: this recipe is from the cookbook Gjelina. 1 head cauliflower, trimmed and chopped into large florets 1/2 cup olive oil Kosher salt Freshly ground pepper 3 cloves garlic...
Read More Roasted Cauliflower with Garlic, Parsley & Vinegar
