Jellied quince is a modern expression of an old recipe. Known traditionally as dulce de membrillo. It’s cooked until deeply colored and just set, balancing sweetness with quite floral depth.

A cloud of meringue with a crisp shell and soft center, finished with a vanilla cream, tart red currants, and a bright raspberry sauce. A simple dessert that feels elegant without trying too hard.

A simple, no-waste way to use sourdough discard. These addictive olive oil crackers are thin, savory, and deeply crisp, with rosemary, garlic, Parmesan, and seeds and baked low and slow for texture and structure.

This yuzu kosho recipe turns fresh yuzu peel, chiles, and salt into a vibrant citrus-chile paste that lasts for months and adds instant flavor to dressings, proteins, noodles, vegetables, and beyond…

This golden marmalade tastes like sunlight in a jar, it’s floral, fragrant, tangy and tropical. It brings brightness to everything it touches.

A bright winter salad built on citrus, bitter greens, and salty elements. Cara Cara, blood orange, radicchio, Castelvetranos, Parm, bottarga, and a hit of gochugaru come together in a simple plate you can assemble in minutes.

Tiny winter pears poached in warm spices and vanilla until glowing and tender, set over velvety creme anglaise. A soft, understated dessert that feels like a pause in the season.

Crispy brik tartlets layered with bright whipped ricotta and a spoonful of Osetra caviar for a refined, modern appetizer.

A soft French apple cake paired with silky maple crème anglaise, instant-pot apple butter, and a delicate raw apple rose garnish

simple, elegant, and perfect for fall.

Roasted Kuri squash with gigante beans, hazelnuts, mimolette, and crispy shallots, simple, warm, and deeply seasonal.

Crisp Fuyu persimmons layered with creamy burrata and pops of pomegranate and pistachio. A fresh, colorful seasonal plate. Elegant and effortless.

A violet-to-green gradient latte made with Concord grape puree and whisked matcha—

the prettiest way to start (or end) your day.

A little cobbler, a little cornbread. This golden loaf is studded with peak-season strawberries and fresh sweet corn kernels folded into the einkorn, brown butter batter. Brushed with honey while still warm and finished with flaky salt. It’s a summer bake that’s equal parts tender, nostalgic, and just a bit indulgent.

These creamy chili crunch noodles come together in under 10 minutes with pantry staples like sunflower butter, tamari, and chili crisp. It is spicy, nut-free twist on peanut noodles, perfect for lazy weeknights or budget friendly cravings.

That almost- empty jam jar in the fridge? Don’t toss it, instead turn it into a delicious, versatile vinaigrette. This vinaigrette came from one of those moments and ended up being one of my favorites. Sweet, tangy, tropical, and a little unexpected. Perfect on so many things. Low effort, high reward,

A seasonal riff on a Creme brûlée with a spring floral rhubarb twist. I tucked a soft rhubarb- rose compote underneath the silky vanilla bean custard. Freezing the rhubarb base before baking helps each layer stay clean. Crack the top, and savor slowly.

Comforting cabbage rolls with ginger-sesame beef, jasmine rice, and a tamari broth, finished with chili crunch and scallions.

Soft, salted butter pressed with edible flowers and herbs for a vibrant, sculptural spread that instantly elevates any table.

Shaved blue oyster mushrooms, bathed in calamansi ponzu, hit with curry oil, and topped with crispy shallots, and curry leaves. It’s citrusy, savory, crunchy, and just funky enough. Like your favorite bistro starter.

Roasted sweet potato meets white miso in a silky, aromatic latte with natural sweetness and savory depth. A modern, cozy drink for fall and winter.