Rhubarb Upside-Down Cake (NYT)

2022-05-23

At a recent dinner party, Dr. S wanted to feature rhubarb (yup, we’re subscribed to the Thames River Melon market box again). It’s usually a sweet ingredient, but we made a wonderful chicken tagine with vanilla-scented poached rhubarb. For dessert, we used it in an upside dow...

Jamocha Almond Fudge Ice Cream Cake

2022-05-20

For Big G’s birthday this year, he asked for an ice cream cake, specifically, the kind from Baskin Robbins. Do you know how much they charge for a 9” Fudgetop Jamocha Almond Fudge ice cream cake? $69. Sixty Nine Dollars. Surely, I can make one for far less than that…

Strawberry Frosting (Swiss Buttercream)

2022-05-01

My kids get to decide on their birthday dessert, and I try my best to make their wish a reality. My daughter asked for chocolate cupcakes with strawberry frosting this year. We always make the same cupcake recipe (since 2010!) but I did a bit more research to find a good frost...

Shokupan (Cook’s Illustrated)

2022-04-28

I didn’t grow up eating white Wonder bread: my family got 60% whole wheat, or even 100% whole wheat. At Hong Kong bakeries, we would get pineapple buns, cocktail buns, or Swiss rolls, but would never buy the loaves of sandwich bread. So seeing milk bread, sliced into angular s...

Whole-Lemon Tart

2022-03-30

A recent special insert in the Sunday Times was all about baking. In each recipe, there is something inventive or innovative, whether it be in the technique or ingredients. Out of the 24, I want to try at least half of them. To start, I chose this tart made from an entire le...


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