Hard-won recipes, obsessively tested — mine and the makers I trust.
Soft, bendy Greek pitas cooked on a smoking-hot heavy pan with a parchment cartouche—a drop of oil on the paper, a few drops of water underneath for steam. Flip once when the bubbles grow. Also works brilliantly as soft buns. 💨🔥
Creamy, spicy whipped feta with a clean chili heat. Emulsify the chili with olive oil first, then whip in feta and yogurt. Chill for body. 😌
Bold, juicy lamb with parsley, thyme, and a whisper of vinegar for brightness — mixed gently, rested cold, and grilled to a clean sear. 🔥
Deep brown, glossy Japanese-style brown sauce: start with a light caramel, then build fruit sweetness and soy umami. Silky, strain-smooth, squeeze-bottle ready. 🔥🍎
Creamy stovetop rice pudding perfumed with lemon peel and finished with a light cinnamon snow. Serve warm or cold. 🍋✨
Pillow-soft, slightly sweet buns with a fine, shreddable crumb. Built on tangzhong for extra moisture — just as happy under a juicy burger as they are with chocolate spread. Addicting. 😌
A Greek Christmas classic—without melomakarona, there are simply no Christmas in Greece. Olive-oil cookies scented with orange and warm spice, soaked hot-on-hot in honey syrup. 🎄🍊
Glossy, lightly seasoned sushi rice. Steam, rest, then fold in bottled sushi-seasoning to taste. 🌀
Pillow-soft, bright-white bao made with a cold poolish for flavor and a light, fluffy crumb. Vinegar in the steamer and a towel under the lid keep them snowy white. 🕊️
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