I’ve never had fresh yuzu before. Every so often, the zest will show up as a garnish in a cup of chawan mushi or atop a bowl of chirashi in a restaurant, but I’ve never thought to ask where the chefs got it from. This recipe comes from an independent coffee chain in the States...
As a dessert for dinner for six, I made this creme brulee using Meyer Lemons that I bought at The Big Carrot. I love their intoxicating perfume with its hint of tangerine. This recipe calls for slicing the ginger and steeping it for an hour. After baking the custards, they cam...
The only substitution I made was milk-diluted yogurt instead of buttermilk. And I foolishly tried to make a double batch in 12 regular-sized tins. The tops of the tins were completely covered, so it looked like a bumpy cake. Because of this over-filling, the muffins were sligh...
There are at least four other banana breads in this blog (here, another, one more, and my previous favourite). I make some versions more often than others, but it’s like bran muffins or chocolate chip cookies for me: I’m still on the lookout for a recipe that improves on all t...
ul { float: left; width: 46em; margin: 2em; padding: 2em; } li { float: left; width: 23em; margin: 2em; padding: 2em; } I came across a friend’s blog post and was inspired to make my own 角仔 for the Lunar New Year. The name literally means “little corners”, re...
Bloggers everywhere have been enjoying Orangette’s French-style Yogurt Cake with Lemon. I hadn’t heard of it before but was looking for something to use up yogurt and lemons. This was very easy to put together and required just stirring all the ingredients together. Adding the...