Author: Chef M

This is another example of the versatility of puff pastry dough. Once you have the dough, you can simply use it to enclose a sweet creamy filling, here frangipane, almond cream lightened with pastry cream. With some scoring work for garnish, it becomes an elegant dessert. Simple shape, classic flavors. If you want to vary it, add dried fruit or chocolate chips to the frangipane. Or enclose a bean or trinket in the filling to make it a proper galette des rois, or “kings’ cake.”

Yuca has a mild yet distinctive flavor that begs to be paired with a flavorful sauce. This humble root really comes alive when you let it simmer with tangy, garlicky mojo criollo sauce. You will find this dish on the menu at most Cuban restaurants and it will surely become a new family favorite.

A New England specialty, hermits are a chewy raisin-molasses-spice cookie with a sweet glaze. We had fond memories of these cookies, but most recipes we tried baked up more hard and dry than soft, were peppered with tough raisins, and tasted overly spiced. Hermits typically involve creaming softened butter, but we knew that melted butter generally makes cookies moister and chewier. Taking this a step further, we browned the butter to add nutty flavor. Pureeing the raisins and ginger into a rough paste and steeping them in the browned butter softened them, distributed their flavor in every bite, and provided…

A skillet of meatballs and rice makes for a simple, hearty meal, and using ground turkey and brown rice ensures it delivers plenty of nutrients. To perk up the flavor of these mild-mannered ingredients, we used a heavy dose of lemon, garlic, scallions, and parsley. Cooking the brown rice in chicken broth instead of water intensified its richness, adding a meaty backbone to the dish. We scattered sliced sun-dried tomatoes atop the finished dish to add a beautiful pop of red and a sweet, chewy bite. A mere ¼ cup of Parmesan cheese contributed a salty, umami finish. Be sure…

I do love pastry but it has to have real flavour as well as being a vehicle for a filling. The combination of the rice and almond crust and these wonderful summer vegetables nestling in custard is sublime. And did I mention the salty feta?! If you’re feeling extravagant and want to make this even more special, add toasted pine nuts to the filling. The oregano could easily be replaced with flat-leaf parsley, if you prefer it.

The flavour of the Earl Grey tea is preserved in a cold infusion overnight. This will prevent the crème brûlée from tasting too tannic and allow the black tea and bergamot to express their true flavours.

This best-for-the-weekend project is a little time consuming but well worth the effort for a light, fluffy, and delicious tamale. The deep flavor of the mushrooms perfectly balances the tangy, bright, and nutty flavor of the sauce. If possible, buy masa harina ground specifically for making tamales: Its coarser grind will ensure a lighter end result. When buying tomatillos, peel back a little of the paper to make sure that the fruit is firm and plump. The mushroom filling and tamale batter can be made two days ahead. (Before using the batter, beat it for a minute or so to…