From Caitlin Freeman’s book, Modern Art Desserts, these are traditional Mexican cookies with a bit of a twist in the form of Nocino (Italian walnut liqueur).
Remember those lemon cream puff biscuits from Khong Guan? Replicate the same familiar taste in the kitchen with the help of a few simple ingredients. These can keep for up to four days as they ...
Red wine-poached pears, a Tuscan dish, it is traditionally prepared with a full-bodied Chianti. The dessert’s Tuscan roots are explored further with the addition of cantucci cookies, a biscotti that – contrary to popular belief ...
Balance in flavours are important. Light cheese against the nutty taste of walnuts and earthy pumpkin strike that perfect balance.
Chile is the second biggest consumer of bread in the world after Germany. An integral part of their cuisine, bread is present for almost every meal. A particularly versatile option is sopaipillas – fried pumpkin ...
A harmonious cross between Peruvian ceviche and Japanese sashimi, tiradito Nikkei features fish that is thinly sliced instead of cubed. The citrus-based tiger’s milk is also enhanced with soy accents.
Blanching garlic cloves multiple times in hot water removes the germ, the centre sprout that lends the cold soup a bitter quality if left intact. Stale bread makes for better textured and flavoured breadcrumbs – ...
Serve this handsome cut of meat with bone marrow that's coddled into a wobbly custard.
Traditional variants of this meat roll typically include liver for an earthier, creamier filling.
When you're up so late brokering a business deal and it's a few hours before breakfast. Offset the ruby-hued lox with gold leaf for an added touch of luxe.
