Hello. How are you? I’m okay. The world is really fucking grim. Let’s make ice cream. I love non-sequiturs! This ice cream is from Ruby Tandoh’s second book, Flavour, and it’s gorgeous. The base is fresh and milky, with the perfect amount of cinnamon to honey. The first thing you taste is the bright gold […]
Hello. Hi. How are you? We in much of the U.K. are going through what my friend Maggie calls “fake bullshit summer.” It’s almost a week until autumn really begins and there are absolutely no signs of it cooling down; perhaps this is compensation for our earlier British summertime, where it was hot and sunny all at once for 5 […]
This is so fluffy and gentle. You could bed yourself down right into it. Japanese cheesecake is a treat which needs to be judged on its own merits. What they share with their European and American counterparts is a body largely comprising cream cheese, but rather than a dense baked custard, the making of them requires a good beating for fine, airy […]
Rich salty-sweet blondies with a light crackly crust and squidgy centre, fragrant with palm sugar and nutty brown butter. If you’re reading this, you probably understand that unlike brownies, the point of a blondie isn’t that it’s supposed to be more chocolatey that chocolate itself; its joy lies in the cookie dough-like body–warm butterscotch and vanilla, sweet and […]
Finally, a satisfying no-churn ice cream! Cold and creamy with a light tang. Satisfying dense velvety texture. All yours for five ingredients, no cooking–just a few minutes of gentle whisking and a rest in the freezer.