Classic Sourdough Bread
A tangy, crusty loaf with an open crumb — the recipe I've been perfecting for years.
Everything I bake, all in one place.
A tangy, crusty loaf with an open crumb — the recipe I've been perfecting for years.
Flaky, golden layers of laminated dough — worth every fold.
Crisp phyllo layers soaked in orange-blossom honey syrup.
Buttery, pillowy enriched bread that melts in your mouth.
Silky, sharp lemon curd in a crisp butter pastry shell.
Soft, pillowy rolls with brown butter cream cheese icing.
Pillowy, olive-oil-drenched focaccia with crisp rosemary and sea salt.
A glossy ganache tart — deeply satisfying and surprisingly simple.
Tender beef fillet in mushroom duxelles and golden puff pastry.
Crisp edges, chewy centres — the only cookie recipe you'll ever need.
Deeply flavoured, moist banana bread with a caramelised crust.
Espresso-soaked ladyfingers and mascarpone cream — the classic Italian dessert.
Chewy, charred, perfectly blistered — 72-hour cold-fermented dough.
Crisp meringue shell with a marshmallow centre, piled with cream and fruit.
Dense, earthy Scandinavian-style rye with caraway and molasses.
Caramelised upside-down apple tart — French bistro magic at home.
Golden, slightly sweet braided egg bread for Shabbat and beyond.
Delicate shell-shaped sponge cakes with brown butter and lemon zest.
Slow-caramelised onion broth topped with bubbling Gruyère.
Light, airy choux puffs filled with vanilla cream and drenched in chocolate.
Pillowy, perfectly pocketed flatbreads from a screaming-hot pan.
Moist, spiced carrot cake with a tangy cream cheese cloud on top.
Crisp pastry pockets stuffed with spiced beef picadillo.
Umami-rich miso and mirin glaze on silky salmon — weeknight luxury.