Ch. 50: Don’t be self-Conchas

When I lived in San Francisco, there were dozens of markets near my apartment that catered to just about every culture you could think of. Russian, Chinese, Hawaiian and Japanese were a few that I frequented to get my fix of authentic goodies. One shop I went to a lot was this Mexican market that…

Ch. 49: This is how we Giraffe Swiss Roll

There’s just something about Swiss Rolls that I love. They’re pretty common here- with even our little donut shops selling them in all kinds of flavors and colors. Unfortunately, they usually love something to be desired, with a dried out cake and pretty plain whipped cream. I try not to be a hater, but it…

Ch. 48: The Stunning Ube Milk Bread

It’s no surprise just how powerful a good food photo can be. I mean, scroll through your Instagram feed and you’ll find dozens of food pics or foodie shots as I call them- each more tantalizing than the last. When you follow enough baking accounts like I do, these become far more frequent. One such…

Ch. 47: Open Sesame: Marbled Tahini Cookies

Last December, NYT Cooking (yeah I didn’t know that was a thing, either) released a video called “12 Christmas Cookies That Will Impress Everyone You Know” and sure enough it impressed me. Within the video, Susan Spungen walks through each of these stunning and what I assume to be utterly delicious cookies that have the…

Ch. 46: Incredibly Soft Banana Whoopie Pies

My parents had picked up a whole bunch of local bananas from a food stand the other day, and had tasked me to make something before they go bad. I honestly didn’t want to make any more banana bread- having seen that quarantine trend come and go faster than the year has gone by- seriously,…

Ch. 43: The Rustically Delicious Salted Butter Apple Galette

After clearing out the fridge, we ended up with a bag of small apples that we just didn’t have anywhere to put them. “Can you make something with this?” is a phrase that gets asked around a lot here. And sure enough I could. There’s just something about apples that make for really delicious pastries…

Ch. 42: Leche, Chocolate Tres Leches Cake

I’m always looking for new cake recipes. Unlike most desserts, cakes seem to be pretty simple to put together but tend to have good results. I mean other than the cake falling apart or being dry, there’s not much you can do to a cake to make it taste bad. I’ve been doing a lot…

Ch. 40: The Sweet & Salty Blueberry Miso Crumb Cake

I’m always looking for some new and innovative flavors to try out whenever I’m searching for recipes. I tend to leave that to the experts who seem to have an endless supply of ingredients and all the time in the world to mess up- I mean that is their job. For me, I’m weary of…