Classic Vanilla Bundt Cake
A tender, buttery Bundt cake with a fine, close crumb and a pure vanilla flavour, finished with a white vanilla glaze and fresh blackberries. Elegant enough for a celebration, simple enough for any Sunday.
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Almond Cake (Tarta de Santiago)
A centuries-old Spanish almond cake from Galicia - naturally gluten-free, intensely nutty, fragrant with lemon and cinnamon, topped with sliced almonds and a generous dusting of powdered sugar. Five ingredients, one bowl, no flour.
Basque Burnt Cheesecake
The cheesecake that wants to be burnt. No crust, no water bath, no fuss - just cream cheese, eggs, cream, and sugar baked at high heat until the outside is deeply caramelized and the center is barely set and trembling.
Classic Carrot Cake with Cream Cheese Frosting
A moist, warmly spiced carrot cake topped with tangy cream cheese frosting. Made in a 9x13 pan for easy slicing and sharing - classic, reliable, and always crowd-pleasing.
Brown Butter Chocolate Chip Cookies
Crisp at the edges, chewy in the center, and full of a deep nutty flavour that regular melted butter never gives you. Brown butter is the one upgrade that changes everything about a chocolate chip cookie.
Classic Tres Leches Cake
A cloud-light sponge cake soaked through with three milks and finished with whipped cream and a golden caramel drizzle. Make it ahead, let it chill, and it just keeps getting better.
Vietnamese Beef Pho Soup
A crystal-clear beef broth built over hours with charred aromatics and toasted spices, served over silky rice noodles with thin slices of beef that cook the moment the hot broth hits them.
Classic Spaghetti Bolognese
A rich, slow-simmered meat sauce built on a proper soffritto, deepened with red wine and crushed tomatoes, finished with fresh basil and melted mozzarella - the kind of bolognese that rewards every extra minute you give it.