Search Results for: "dessert"

If I had to trace this recipe back to a single place, it’s my grandma’s kitchen.

Every time I’d visit home, she’d send me back with food. And when I say food, I mean a full loaf of bread pudding wrapped up and handed to me like armor for the long drive back to culinary school. That loaf always showed up when I needed it most.

This banana bread pudding is built on that same idea. Comfort food. No waste. Use what you already have. Make something better than the sum of its parts.

Every few months the internet decides a snack is life changing. Most of the time, it is not. This one surprised me.

If you have been on Instagram or TikTok lately, you have probably seen the viral Japanese yogurt cheesecake trend. It usually starts with a thick Japanese yogurt, a coconut cookie or Biscoff style biscuit, everything tucked into a cup, wrapped, and left in the fridge overnight. By the next day, people swear it magically turns into cheesecake.

I’ll be honest. I thought it was kind of dumb.

But I’m also someone who loves simple, high protein snacks, and I eat yogurt almost every day. So I figured I would try it my way, with ingredients I actually like, and see if there was something there.

Turns out, there is.

This doesn’t replace real cheesecake. Let’s be clear. But as a late night snack or a fridge dessert that scratches the same itch? It absolutely works.

If you have ever worked in restaurants, you know some foods just make sense for service. This is one of them. These are scoopable orange beignets, basically a donut batter you keep in the fridge and fry whenever you want fresh donuts. No rolling, no cutting, no stress. Scoop, fry, done.

I first fell in love with this style working pantry station at Palace Kitchen, and later at Cuoco. We made Italian-style scoopable donuts that lived in quart containers in the fridge. When an order came in, you grabbed a scoop, dropped them in oil, and they were perfect every time. It is one of those restaurant tricks that translates insanely well to home cooking.

These lean citrus-forward with orange zest in the batter, get tossed in scallion sugar for a subtle savory edge, and finished with a kumquat chili honey that lands somewhere between glaze and marmalade. Sweet, aromatic, lightly spicy, and balanced.

This is the move if you want fresh donuts on demand.

Inspired by a scoop-and-fry donut batter I used on the line at Palace Kitchen in Seattle, these butternut squash donut bites are crisp, airy, and effortlessly made. Roasted squash, goat cheese chèvre, scallion sugar, and Calabrian chili honey bring a perfect sweet-savory finish.