This yogurt cake combines the deep, nutty fragrance of black sesame and a tender, moist, purple-black crumb.
Pumpkin mochi stuffed with black sesame and red bean paste - perfectly fall and not too sweet!
A traditional recipe from the Chinese countryside, these delicious purslane pancakes are easy to make and healthy!
A delicious way to use up pantry ingredients: gingersnaps made with almond butter, apricot jam, spelt, and oats!
Filled with red bean paste and pumpkin seeds, this little bun is elevated to sumptuous heights by its divine pumpkin briohce dough.
Crisp and crunchy, this salad is a refreshing smorgasbord of colors, with purple cabbage, watermelon radish, carrots and cucumbers all tossed together.
A 74% hydration country sourdough, with a mix of white, whole wheat, and rye flours - and baked in an electric toaster oven. Based on a Chad Robertson recipe.
A light dessert for springtime, dairy-free and gluten-free. Almonds and lemons are a match made in heaven, at least in my book.
This tart combines kumquats poached in syrup with a smooth custard, baked in a flaky, tender crust. Sweet and light, perfect for springtime!
These traditional Chinese buns, generously swirled with brown-sugar and sesame paste (tahini), are made more healthful with flaxseeds, and buckwheat and millet flours. They have a crunchy, nutty outer shell, and a warm, meltingly soft interior.
Filled with hawberries and kumquats, this pie for Pie Day is delightfully sweet, tart, and citrus-y. I wanted it to have some of the characteristics of Beijing - my current home - where hawberries are a special winter trea.
Balti Masala and Ginger/Garlic Paste for Tandoori Murgh Makani...