Pineapple Preserve
Learn how to make delicious pineapple jam from scratch using fresh pineapple, sugar, and a touch of apple jelly for the perfect set! This easy pineapple preserve is great for spreading on toast, filling Linzer cookies, or making pineapple tarts. No store-bought pectin required!
Apple Jelly
How to Make Homemade Apple Jelly:
Learn how to make apple jelly from scratch with just apples, sugar, and lemon juice. This simple recipe uses fresh apples and natural pectin for a perfectly thick, spreadable jelly. The key is to weigh the juice after cooking the apples and match the sugar ratio 1:1. Cook until it reaches 226˚F for the ideal consistency. Perfect for spreading on toast or using as a natural pectin in homemade jam!
Eggplant Omelet with Fish Sauce Dressing
If you’re looking to try something new with eggplant, Tortang Talong—a Filipino eggplant omelette—might be just what you need! Inspired by a recent meal I had at Yang’s Kitchen, and a video my friend Gideon made, I decided to make Tortang Talong at home. While traditional Tortang Talong is served with banana ketchup, I topped mine with a simple tomato, onion, and cilantro salad and tossed with nước chấm dressing. I’m sure even those who aren’t big fans of eggplant will love!
Rice Cooker Hainanese Chicken Rice
Cooking Hainanese chicken rice on a stovetop can be labor-intensive, but with a rice cooker, you can streamline the process. This recipe is perfect for when you're craving something warm and nourishing but don’t want to deal with the hassle of multiple pots. I originally wanted to make this during a heatwave in Southern California and needed an easier, less heat-intensive method. This version might differ from traditional recipes, but it’s equally delicious!
cassata inspired ricotta ice cream
I had this ice cream at a restaurant in Japan, and it said "cassata" on the menu. I had never heard of it before. It looked like semifreddo, but the texture was a little different, so I looked it up. When you type "cassata" in English and Japanese, Google gives you different images. Here is what I learned: