Author: Chef M

Chia pudding comes together by what seems like Jack and the Beanstalk–level magic. When chia seeds are combined with liquid and left to soak overnight they create a gel, which thickens and produces a no-cook tapioca-like pudding a spectacular base for a simple, healthy breakfast. Pudding alchemy aside, chia is great because it’s a nutritional powerhouse, packed with fiber, protein, and omega-3 fatty acids; plus, it has a neutral flavor that’s the perfect canvas for fruity toppings. This recipe takes little effort, just time. We tried to cut back on that by scalding the milk to speed up the thickening…

I had to smile when I read over my first instruction in the method: to soak the buckwheat overnight, and drain and rinse twice during this time. I don’t mean you have to get up in the middle of the night to do this, but the draining and rinsing twice before you cook does make a difference. And while I’ve suggested almond milk here you could easily use any milk, from cow’s to soy. When cooking the porridge, make sure you control the simmer so that it cooks slowly but doesn’t burn when all the moisture evaporates you could partially…

This recipe comes from Nico Ladenis’ restaurant Chez Nico, and was brought to Historic Sussex Hotels by Martin Hadden when he became executive chef. Over the years, it has become the house dessert at Ockenden Manor, which head chef Stephen Crane and myself are proud to have on the menu.

These extra-buttery, crispy-on-the-outside, soft-in-the-middle wonderfully addictive cookies are similar to the classic benne wafer, only larger. Serve them with tea or creamy coffee, or try them as sandwiches with a little of your favorite ice cream as filler for a yummy summer treat. Store in an airtight container, at room temperature, for three days.

When Judith Was In High School, Her Hometown Angilo’s Pizza served this pizza bread, beloved of starving teenagers and their frugal parents alike. This sandwich version of cheese pizza is simple, but the flavor of the grill will satisfy even the fussiest eater. With a fresh green salad, it makes a family-pleasing casual meal.

Our Soho sourdough takes almost 36 hours to create, and it challenges the tang of its West Coast rivals. Our robust wine starter lends itself to a mature sour flavor and aroma. A thick slice and chewy crust provide the base for an awesome grilled cheese sandwich.

Tangy, spicy pickled jalapeños steal the show in this sourdough. When combined with oniony chives, your bread will smell like a fajita in the oven. It’s incredible. Cheddar cheese provides a nice, sharp contrast in flavor, although I’ve made this with mild and sweet Colby Jack, and it’s just as good. This is a great loaf to share with friends or serve toasted with cream cheese for a satisfying mid-afternoon snack. About the Dough: The bulky weight of the cubed cheese can sometimes bog down the dough while it rises. Make sure to cube the cheese into very small pieces…

Bibimbap is a Korean rice dish that means “mixed rice,” so while this isn’t exactly an authentic re creation, I did my best to capture the flavors in a way that works with the Paleo diet. Broccoli noodles are pulsed in a food processor until they become the consistency of rice and then topped with all the goodness that traditional bibimbap has to offer: garlic, succulent meat, and a fried egg.