Fennel Gratin

Adapted from Naomi Pomeroy’s book “Taste and Technique”, this exquisite gratin combines Gruyère sauce, crunchy bread crumbs and braised fennel to create a delicious symphony of flavors. As expected of this fantastic book, this gratin is…

Gruyère Puff

Resembling large eggy gougère, this puffy cheese-filled pancake is a delightfully surprising side dish to fish, or roasted meat. To create a simple, elegant first course or light lunch, this puff can also be paired with…

Bang Bang Turkey

In this recipe, Thanksgiving leftovers meet the East. A quickly assembled salad, this is no more than shredded turkey alongside a satay-esque sauce made of peanut butter, Chinese vinegar, chile bean, with some chopped cucumbers and…

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