Milk Egg Pancakes with Honey and Dates
Introduction These pancakes use a loose batter made from 3 eggs, 3 cups milk, and 4…
Appetizers | Dinner Recipes | Lunch | Snacks
Potatoes with Chile Coriander and Mango Powder
Introduction These potatoes are fried twice: first over low heat until tender, then again after flattening…
Brown Sugar Blondies with Almond Toffee
Introduction These blondies use both white granulated sugar and packed brown sugar, so you get bars…
Almond Milk with Dates
Introduction The almonds soak overnight, then blend with 3 cups of water and 3 dates for…
Sugared Almonds with Rosewater and Lemon Zest
Introduction You pound blanched almonds with sugar, rosewater, musk, ambergris, and fine lemon zest into a…
Chocolate Almond Brownies
Introduction These brownies use cocoa powder for the chocolate base and either finely ground almonds (use…
Almond Cowitch with Matcha and Milk Thistle
Introduction You steep the almonds and cowitch overnight, then blend and strain two separate batches before…
Wheat Flour Bread with Yeast
Introduction You mix a simple dough from wheat flour, instant yeast, baking powder, water, and oil,…
Dinner Recipes | Lunch | Snacks | Summer
Yeast Flatbread with Tomato Onion Pepper and Olives
Introduction The dough uses 500 g of flour and an hour of rise time, then gets…
Semolina and Flour Batter with Yeast
Introduction The mix of 2½ cups semolina, 15 g instant yeast, and 4 cups warm water…