Recipes, tips, and kitchen musings from award-winning cookbook author Amy Chaplin.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 68 | Founded | 2 years ago | Last Issue | 19 days ago |
| Active | |||||
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Spring shaved fennel salad
Fennel is one of the few vegetables Ezra will eat regularly. He’s liked it since he was a toddler and prefers the stems to the bulb, which is fine with me since I’m often buying more stem than bulb anyway. Ezra starts with the tender parts...
Salted Brazil nut tart cooking class
Video from today's live stream
Thank you Maryam Amiryani, Nancy, and many others for tuning into my live cooking class today. It’s a longer video than usual as the tart has a few steps but it’s not complicated. I got deep into a few detail...
Salted Brazil nut tart
The irresistible, gluten free tart everyone wants!
I can’t believe I’m sharing another sweet recipe. As a follow up to my last post, I had been intending to share something celebrating spring ingredients. But this tart is so incredibly del...
Lemon Olive Oil Cake with Earl Grey Glaze
Moist, fragrant and bright this cake is perfect for morning tea or snack time and since it’s made with yogurt, olive oil, almonds, maple and tea—it could even pass as a breakfast treat. I made this cake for my friends at Rishi Tea to featur...
The Crispy Puffed Mochi I was talking about yesterday...
made in the oven and a quick dipping sauce
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Authors
The writers behind this newsletter.
Vegetarian chef and author of two James Beard Award-winning cookbooks. Recipes inspired by nature and the healing benefits of whole food ingredients.
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