Dukkah has been floating around the internet for quite a while, and I’ve been making batches of it for years and years. So yes, this blog post is very 2014. David Lebovitz’s My Paris Kitchen was one of my first cookbooks, and among the abundantly rich cassoulets and indulgent French desserts, this little recipe stood…Read More
As I snuggle up on my couch with a warm cup of tea, I once again breathe in the smell of freshly baked blueberry scones. Blueberry scones are not something to be whipped up at 9pm, especially on a Monday when most are reminiscing about the now seemingly long ago weekend.
Scones evokes coffee-scented mornings and afternoon tea in the sun, embodies ephemeral moments in the day. Blueberry scones especially have the unique ability to briefly put life on hold, allowing space to appreciate the simple things in life: the lovely bursts of tangy blueberries, brightened further by lemon zest and the perfect crunch of turbinado sugar.
To make things lighter and lactose-free, coconut oil and milk replace butter and heavy cream, creating an unintentionally vegan recipe for delightful blueberry scones. The coconut flavor does not overpower and in fact is barely perceptible; instead, it heightens the blueberry flavor.Read More
After honing her skills in Chez Panisse, Claire Ptak opened up a modest bakery in East London that fully delivers on flavor and comfort. I’ve been dreaming of visiting the bakery ever since, sitting outside the bakery, watching the world go by-as one does in Europe. Once I saw these vegan cookies, a stroke of inspiration hit as I immediately dived into a recipe from Claire Ptak’s The Violet Bakery Cookbook.Read More