Stay in and cook, why don’t ya?
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01/25/2020
Shanghai Soup Dumplings (Xiao Long Bao)
A collagen-rich pork stock is the key to making soup dumplings. It's solid when cold, letting you wrap it in dough. Once steamed, it liquifies into a soup
Classic Eclairs
Crisp choux pastry, vanilla-scented pastry cream, and a rich chocolate icing make up these classics
The Ultimate Pot Roast
Crosscut whole beef shank is cooked in white wine and rich homemade beef bouillon layered with vegetables and aromatics for added complexity
Duck Pâté en Croûte
Pâté is a labor of love, but it's worth every step, especially when you bake it in flaky homemade pastry dough and top it with a flavorful gelée
The Best Croissants
The croissant’s perfection is twofold: an interior of infinitely spiraling paper-thin layers and a shatteringly flaky crust
Thai Steamed Coconut-Pandan Cake (Khanom Chan)
Think of these silky, chewy, coconutty gummies as richer, more flavorful Jello jigglers