I am an impulse shopper. Not all the time (fortunately for M and our financial future), but man, when I set my mind to it, I can SHOP, for as long as it takes to cover all the racks, display shelves, boxes and what-have-yous to sniff out the best bargains. …
Doughnuts seem to be the cupcakes of the season, judging by the recent spate of doughnut recipes and posts. There were these tempting Nutella-stuffed bunuelos from Cowgirl Chef and an oh-so-pretty banana variation with dried banana streusel from Tartelette and these Apple Cider honey-glazed doughnuts for Rosh Hashanah over at …
This post is going to be quick as I’m off to San Francisco for the BlogHer Food Conference at the St Regis (very classy!). To match the mood, here’s an elegant dessert that would fit right in with a dessert spread at a top-tier hotel buffet. Best of all, it …
If you’re familiar with Southeast Asian desserts, you would know that the leaf of the Pandan plant plays an essential role in enhancing the flavor and aroma of many desserts from the region. Despite its distinctive scent, the slender sleeves of this tropical plant usually plays a supporting role to …
Here’s a Pecan dessert that’s a little confused. It’s got a pie crust and a pie filling, but it’s baked in a tart pan, so does that make it a pie-like tart? Or a tart-shaped pie? In the interest of fairness, I’ve christened it the Pecan Pie Tart, but I …
I’ve had lavender on the mind for the past few weeks, playing around with ideas on how best to incorporate these grain-like lilac buds in dessert. I first encountered lavender as a flavor in Barcelona six years ago. Abandoning the crowds of La Rambla for the maze of small streets …
Despite having its fair share of civil unrest and political instability, the Middle East remains one of the parts of the world that I’d like to visit one day. Yes, I am quite adventurous when it comes to travel choices, but this preference is purely food-motivated. I honestly believe that …
Hollywood has propelled its fair share of fresh faces into the world of global fame, but rarely pays the same favor to a specific dish. So the fact that a short dialogue in one movie could pique the curiosity of movie-goers around the world, inspire any decent Italian restaurant to …
As Muslims everywhere celebrate the annual festival of Hari Raya, or Eid ul-Fitr, marking the end to a month of fasting, I thought I’d try my hand at making a popular Malay kuih in Singapore. Less of a dessert (in the contemporary sense, at least), Onde Onde (pronounced ‘on-day’) is …
We are off to India for today’s dessert, courtesy of a request from Jackie at Pham Fatale. Responding to my call for dessert requests at the end of August (which is still open by the way, if you’re interested), she listed millefeuille and Gajar Halwa, an Indian carrot pudding, as …
