Tomato, Gruyere & Dijon Tart
The key is salting the tomatoes first. Everything else is just assembly.
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Miso Horny
White miso is the MSG of fermented pastes — it makes everything taste more like itself. Here's why it's in everything I'm cooking right now.
Grilled NY Strip with Miso-Herb Sauce & Warm Farro Salad
White miso does something you can't get from salt alone: it adds depth, a little funk, and a savory backdrop that makes everything else taste more like itself.
NYC BEC Ramen (Velveeta + Sous Vide Egg)
Carbonara-style dashi, bacon fat gloss, and a sous vide egg turn the NYC BEC into a ramen bowl.
Ultra-Decadent Strawberry Banana Bread with Cream Cheese Pockets
The loaf that eats like banana bread, strawberry cheesecake, and a French tea cake all at once. Brown butter, roasted strawberries, cream cheese pockets, and a crunchy turbinado crust.