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Fuchsia Dunlop on the Story of Chinese Food (Ep. 199)
conversationswithtyler.comSaffron, Honey & Olive Oil Cake with Labneh-Honey Frosting
Ingredients
Dry:
1¾ cups (220g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
Wet:
¾ cup (180ml) high-quality extra virgin olive oil
2 large eggs (room temp)
¾ cup (180ml) whole milk
⅓ cup (80ml) honey
½ cup (100g) granulated sugar
½ tsp vanilla extract
¼ tsp ground cardamom
... See more
Ingredients
Dry:
1¾ cups (220g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
Wet:
¾ cup (180ml) high-quality extra virgin olive oil
2 large eggs (room temp)
¾ cup (180ml) whole milk
⅓ cup (80ml) honey
½ cup (100g) granulated sugar
½ tsp vanilla extract
¼ tsp ground cardamom
... See more
INA GARTEN
Ina Garten shares personal anecdotes and favorite recipes, including coq au vin, brownies, and coconut cupcakes, reflecting her culinary journey and experiences in catering and entertaining.
LinkIOANA’S LEMON MEATBALLS WITH CELERIAC Mix ground beef, chopped onion, chopped parsley, raw egg, allspice, salt, and pepper, and form into short oblong kebab shapes. Aggressively brown the kebabs, then set aside. Sauté celeriac root cut into matchsticks, crushed whole garlic cloves, turmeric, cumin, cinnamon, crushed fennel seeds, and smoked paprika
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