Colorful recipes with seasonal food
Earlier last year I discovered a new kind of steamed bun, the liu sha bao. I think translated directly it means “quicksand bun” but it’s actually a lot better tasting that it sounds. Inside is a molten filling made of salted egg yolk custard, and I could probably eat 5 of them in a row….
I’ve been wanting to make my own squid ink pasta ever since I first had it in Venice, so I was pretty excited when I finally found some squid ink at DiLaurenti on my last trip to Seattle. It came in these little pricey packets, but a little goes a long way. I pretty much…
I had three egg yolks left over from making the matcha financiers, so it was perfect timing that I came across this recipe which needed 3 egg yolks (plus 1 whole egg) for making homemade pasta. I’ve posted about making pasta before, but even then I commented on how it didn’t look like the homemade…
Most homemade ice cream recipes call for using egg yolks to reduce the iciness and increase the body of the ice cream since most consumer ice cream machines can’t produce the same texture of commercially produced ice creams. Then Jeni Britton Bauer came along with her genius eggless ice cream base that used cornstarch to…
