vegan blueberry-lemon scones

adapted from Serious Eats. ingredients 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting1 Tablespoon baking powder2 teaspoons sugar1/2 teaspoon (2g) kosher salt2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy6 ounces dried or fresh blueberries (1 cup; 170g)1/4 ounce lemon zest (about 1 tablespoon; 7g)8 ounces unsweetened,... Continue Reading →

chili oil noodles with cilantro

slightly adapted from New York Times. ingredients 2 servings fresh Chinese-style egg noodles (I made my own using this recipe!)¼ cup chili oil with crunchy garlic (I recommend Trader Joe's)2 Tablespoons toasted sesame oil2 teaspoons spicy oil of choice (or just use more chili oil)2 teaspoons soy sauce½ cup finely sliced scallions or garlic chives,... Continue Reading →

scallion oil noodles

It’s astonishing how much scallion flavor you get in these noodles from the infused scallion oil. (Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.) Then take it over the top with a garnish of crunchy fried scallion slices. This recipe is... Continue Reading →

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