Grape Hyacinth, Violet & Strawberry Simple Syrup
Ingredients: Floral Base 4 cups water 1/2 cup fresh violet flowers (lightly packed, pesticide-free) 1/2 cup grape hyacinth flowers (Muscari only) Sweetener 6 cups granulated sugar Fruit Note 2 tablespoons dehydrated strawberries, thinly sliced (julienned) Balance 1–2 teaspoons fresh lemon juice (optional, for brightness) Instructions: 1. Build the floral infusion Bring 4 cups water just to a gentle simmer. Remove from heat and add violets + grape hyacinth. Cover and let steep:  • 30–60 minutes for a light floral note  • Overnight in the fridge for deeper color and aroma... Read more...
Spanakopita (Greek Spinach Pie)
Ingredients: Spinach & Feta Filling 16 oz frozen chopped spinach, thawed and well-drained 2 bunches flat-leaf parsley, stems trimmed, finely chopped 1 large yellow onion, finely chopped 2 garlic cloves, minced 2 tablespoons extra virgin olive oil 4 eggs 10.5 oz feta cheese, crumbled 2 teaspoons dried dill weed Freshly ground black pepper Crust 1 (16 oz) package phyllo dough, thawed 1 cup extra virgin olive oil (more if needed) Instructions: 1. Preheat the oven to 325°F (165°C). 2. Make sure the spinach is fully drained. Squeeze it hard. Any... Read more...
Bang Bang Shrimp
Ingredients: For the Shrimp Marinade 1 lb shrimp, peeled and deveined 2 teaspoons chili oil 2 teaspoons soy sauce 2 tablespoons honey ¼ cup coconut cream 1 teaspoon minced garlic 1 teaspoon garlic sambal For the Batter Louisiana Brand New Orleans Style Fish Fry Breading For the Bang Bang Sauce 3½ tablespoons mayonnaise ½ teaspoon minced garlic 1 teaspoon garlic sambal 2 tablespoons sweet chili sauce For Frying and Garnish Neutral oil, for frying Sliced spring onions Toasted sesame seeds Instructions: 1. In a medium bowl, whisk together the chili... Read more...
Tiramisu
Ingredients: For the Mascarpone Cream: 1 cup heavy cream, cold 1/3 cup granulated sugar 1 teaspoon vanilla extract 8 ounces mascarpone cheese, cold  For the Espresso Soak: 1 cup strong brewed espresso, cooled 1 shot (1.5 ounces) coffee liqueur For Assembly: 1 package ladyfingers (savoiardi) Unsweetened cocoa powder, for dusting Instructions: 1.  Make the Mascarpone Cream: Whip the heavy cream, sugar, and vanilla until soft peaks form. Add the mascarpone and gently fold until smooth and velvety. Stop as soon as it comes together. 2.  Prepare the Espresso Soak: Stir... Read more...
Traditional Chicken Kyiv
In the 1800s, French-trained chefs working for the Russian aristocracy adapted classic French butter-stuffed cutlets to suit local tastes. While versions of butter-filled chicken existed earlier in French cuisine under names such as côtelettes de volaille, it was in Eastern Europe that the technique became refined and widely recognized. By the early 1900s, hotels and high-end restaurants in Kyiv were serving the dish regularly, and the name “Chicken Kyiv” began to stick. During the mid-20th century, the Soviet Union actively promoted certain dishes as symbols of refinement and modern modernity. Chicken... Read more...
Boiled Peanuts
Let's talk about boiled peanuts for a second. It's the snack that makes Northerners deeply uncomfortable and Southerners rage-fully defensive. Boiled peanuts are believed to have first appeared in the American South during the Civil War, when rations were low, food was scarce, and someone said, ‘What if we boil the peanuts until they forget they’re nuts?’ And shockingly, it worked really well. But the story goes much deeper than that. Peanuts were originally brought from West Africa, where boiling peanuts was already a traditional food and had been done... Read more...
The Jewish-Style Bagel: A 400-Year Story in Every Bite
The Jewish-style bagel has over 400 years of history baked right into it — though most people have no idea. The first bagels appeared in 17th-century Poland, in the Jewish communities around Kraków. In fact, a 1610 record notes that bagels were traditionally gifted to women after childbirth. Its round shape symbolized the cycle of life and good fortune. When Jewish immigrants came to America in the late 1800s, they brought the bagel with them. By the early 1900s, New York City even had an official union of Jewish bagel... Read more...
Make Apple Cider Vinegar at Home
My first experience with apple cider vinegar happened completely by accident. About fourteen years ago, while in New York, I came across a recipe from a little French man who baked his own breads and made his own wines. He had moved to America in the late ’80s for his children and grandchildren but still lived much like he had in his small village in France. He shared with me his intricate recipe for peasant’s wine made with wild grapes, and I was determined to try it. I had a... Read more...