Not too cakey. Not too fudgey. Not too melty.
I love making these with the poke packs from Wulf’s Fish.
Thick, rich, hearty soup, perfect for a chilly New England day.
A popular recipe by Chef Nobu Matsuhisa. Black cod, aka sablefish or butterfish, has a beautiful velvety texture and a mild but distinct flavor profile. Interestingly, eating the fish prepared this way brought to memory the buttery sweetness of pancakes with maple syrup.
These savory scones fill the kitchen with a mouth-watering aroma when I bake them on a Saturday morning. Sometimes I make this recipe with just a handful of chopped chives instead of scallions and jalapenos, which is also super tasty.
This is another Momofuku recipe that is ridiculously tasty and will definitely added to our repertoire.
This is a Momofuku recipe that I did not alter at all. I fell in love the first time I made it and will definitely be cooking it on the regular.
The flavor of the hot Italian sausage that they make at Sutter Meats in Northampton, MA is really what makes me crave this soup.
Perfect for a cold New England day. Made with corn since I had some in the freezer left from our summer farm share, but the original recipe without corn would be just as tasty.
This thick, rich, flavorful, spicy stew is traditionally served over steamed white rice, but would be delicious served over brown rice or other whole grains, like quinoa.
These classic cream scones are perfect for a weekend treat. The texture is quite different from the silky scones I like to make with frozen butter, but delicious all the same. For a slightly different flavor, sometimes I like to put a little citrus zest into the cream or replace some of the sugar with maple flakes.