Jump To Recipe Jump To Video I’ve tried countless gingerbread cake recipes over the years; it’s almost a December ritual at this point. But no matter how many I bake, I keep coming back to this one. I honestly don’t remember where I first found it (credit to whoever created it, kudos!), but it never fails me. It’s moist, rich, and carries that deep warmth that feels like a hug from the oven. After it has cooled down completely inside the oven... The addition of Guinness stout gives it an earthy depth, balancing the sharp sweetness of molasses and the kick from fresh ginger. It’s not overly sweet, which makes it perfect even on its own, though a scoop of vanilla ice cream never hurts. Every bite tastes like nostalgia, the kind that reminds you of cozy nights, dim lights, and the smell of spices floating in the air. Historically, gingerbread has roots that stretch all the way back to medieval Europe, made with honey, spices, and breadcrumbs before flour and molasses became common. It found its way to America and the Caribbean through trade, where molasses replaced honey, and each region developed its own take. This Guinness version is more modern, inspired by British stout cakes but spiced like the old European ones, a true bridge between tradition and comfort. If you’ve been looking for that one gingerbread recipe to keep forever, this might be it. Every year, I try new ones… and somehow, this one always wins. Ingredients: (Make one 8 inch cake) Guinness Stout, 120g Molasses, 190g Baking Soda, 3/4 TSP Rapeseed / Sunflower / Canola / Peanut Oil, 90g + More For Greasing Eggs, 2 Granulated Sugar, 55g Light Mucovado Sugar, 55g Ginger Grated, 2" Adjust To Preference Unbleached All Purpose Flour, 140g Baking Powder, 1 TSP Ground Ginger, 1 TBSP Ground Cinnamon, 1/2 TSP Ground Cloves, 1/8 TSP Ground Cardamon, 1/4 TSP Nutmeg Freshly Grated, Pinch Sea Salt, Pinch Icing Sugar, For Dusting Vanilla Ice Cream, For Serving (Optional) Equipment: Oven Springform 8" Round Cake Pan Stand / Hand Mixer Heavy Sauce Pot Directions: Preheat and Prepare the Pan Preheat your oven to 175°C (350°F). Grease and line an 8-inch round springform pan with parchment paper on the bottom and sides. Heat the Stout and Molasses In a large saucepan, combine Guinness stout, molasses, and baking soda. Heat gently until it begins to bubble — the mixture will foam up, so use a large pot. Once it starts to rise, remove from heat and let it cool slightly. Mix the Wet Ingredients In a large bowl, whisk the oil and eggs until smooth and pale, using either a hand mixer or a stand mixer. Add both sugars and grated ginger. Whisk until everything is well incorporated. Combine the Dry Ingredients In a separate bowl, mix flour, baking powder, and all the ground spices. Gently whisk to ensure everything is evenly distributed. Bring the Batter Together Gradually add the dry mixture into the egg mixture in three parts, whisking each time gently. Season with a small pinch of salt. Pour in the cooled stout mixture and mix until smooth and glossy. Bake the Cake Pour the batter into the prepared pan. Bake for 35–45 minutes, or until a skewer comes out clean. Once baked, turn off the oven and let the cake cool inside with the door closed; this prevents cracks and collapse. Finish and Serve Once completely cool, dust the top with icing sugar. Slice and serve as is, or with a scoop of vanilla ice cream if you’re feeling indulgent. The perfect slice... Indulgence at the finest... Cheers! Recipe Video:

Jump To Recipe Jump To Video After sharing my sweet potato tea cake, a few comments mentioned they’d prefer skipping the meringue. But removing it from a Tartine-inspired recipe felt a little disrespectful to the original creators. Resemble a wet coleslaw... So instead of altering that cake, I decided to make something that I wanted to be dense, rustic, and unapologetically humble: sweet potato pone. This is the kind of dessert that doesn’t try to be light or elegant. It’s comforting, grounded, and meant to be eaten warm. Look at that crust... Sweet potato pone has its roots in the Caribbean and the American South, especially in Jamaica, Barbados, and parts of Louisiana. The word pone originally described a simple baked mixture of grated roots, fat, and sweetener, more custard than cake, more pudding than bread. Traditionally, it’s made with whatever sweet potatoes are available, mixed with molasses or brown sugar and warm spices, then baked until just set. Every household has its own version, and none of them aim for perfection. For this one, I used Japanese purple sweet potatoes, but honestly, use whatever you have or love. Orange, yellow, purple, they all work. If you’re using sweeter varieties, my homemade cookie spice blend is a great complement. It rounds out the sweetness without overpowering the natural flavor of the potatoes. This is a forgiving recipe, meant to be adapted. Serve it warm, maybe with coconut or vanilla ice cream, and enjoy it slowly. That’s really the point. Ingredients: (Serve 8) Light Muscovado Sugar, 80g Molasses, 80g Eggs, 3 Unsalted Butter Melted, 60g Coconut Cream, 120g Coconut Rum, 2 TBSP Or Pure Vanilla Paste, 1 TSP Sea Salt, Pinch Chinese Five Spice Homemade , 1.5 TSP Or Cookie Spice Blend Homemade Fresh Orange Zest, 1/2 Orange Fresh Orange Juice, 45g Sweet Potatoes Peeled Grated, 900g I'm using Japanese purple sweet potatoes Coconut Oil, For Greasing Coconut / Vanilla Ice Cream, For Serving (Optional) Equipment: Oven Lodge 10" Cast Iron Skillet Hand / Stand Mixer Directions: Please visit my " How To Make Chinese 5 Spice " page for the recipe. Please visit my" Cookie Spice Blend " page for the recipe. Preheat and Prepare the Pan Preheat your oven to 175°C (350°F). Generously grease a 10-inch cast iron skillet with coconut oil. Mix the Base In a large bowl, whisk together the sugar, molasses, and eggs until smooth. Add coconut cream, melted butter, and coconut rum (or vanilla). Mix until fully combined. Add Spices and Citrus Stir in Chinese five spice or cookie spice blend, orange zest, and orange juice. The mixture should smell warm and fragrant. Fold in the Sweet Potatoes Add the grated sweet potatoes in batches, folding gently each time. The mixture should look like a very wet coleslaw — dense and glossy. Bake Transfer the mixture into the greased skillet and smooth the top. Cover tightly with foil and bake for 40 minutes. Remove the foil and continue baking for another 10–20 minutes, until the top is set and a skewer comes out mostly clean. Rest and Serve Let the pone cool for at least 30 minutes before slicing. Serve warm, ideally with coconut or vanilla ice cream. Chewy, custardy and leaving a nutty aftertaste... Nourishing... Recipe Video:

Jump To Recipe Jump To Video I’ve always loved saffron: that rich golden color and honey-floral aroma. Today I decided to make Lussekatter, the Swedish saffron buns traditionally baked for St. Lucia’s Day on December 13th. Look how beautifully yellow the dough is... It’s a simple dough, rich with butter, milk, and eggs, shaped into the iconic “S” curl and dotted with raisins. They came out beautifully golden, with a fragrance that fills the kitchen long after baking. Right before baking... Lussekatter (literally “Lucia cats”) are said to represent light in the darkest time of year. In Sweden, families bake them to honor St. Lucia, whose crown of candles symbolizes the return of brightness during winter. Just outta the oven... The buns are usually shared with coffee or glögg, and though they look elaborate, the process feels peaceful, warm milk, saffron steeping slowly, dough rising patiently. If you’ve never tried making enriched dough, this recipe is a wonderful start. It’s forgiving and tactile, the kind of baking that invites you to slow down. Watching the saffron turn the dough golden is its own quiet reward. Serve these warm with butter, and you’ll understand why Swedes keep the tradition alive every December. Ingredients: (Make 6) Unsalted Butter, 55g Whole Milk, 115g Saffron, A Huge Pinch Granulated Sugar, Pinch + 35g Unbleached All Purpose Flour, 285g Sea Salt, 4g Active Instant Dry Yeast, 5g Egg, 1 + More For Egg Wash Egg Yolk, 1 Pure Vanilla Paste, 1 TSP High Quality Olive Oil, For Greasing Raisins, For Garnishing Pearl Sugar, For Garnishing Equipment: Oven Sauce Pot Pestle & Mortar Directions: Infuse the Saffron Melt the butter with milk over gentle heat. Grind the saffron with a pinch of sugar, then mix in a little of the warm butter-milk to draw out its color. Combine everything and let it cool to room temperature. Make the Dough In a large bowl, mix flour, salt, yeast, and 35g of sugar. Pour in the cooled saffron milk along with the egg, egg yolk, and vanilla. Stir until a rough dough forms, then knead for 8–10 minutes until smooth and elastic. If the dough feels dry, add a teaspoon of milk at a time; if sticky, dust lightly with flour. First Rise Lightly oil the bowl, place the dough inside, turn to coat, and cover. Let rise for about 1 hour, or until doubled in size. Shape the Buns Divide the dough into six equal pieces. Roll each portion into a tight dough ball. Cover and set it aside to relax for 15 minutes. Roll each into a thin rope and curl both ends to form an “S.” Place on a parchment-lined baking tray. Cover and let rise again for 30 minutes. Bake Preheat the oven to 190 °C / 375 °F. Brush each bun with egg wash, press a raisin into each curl, and sprinkle pearl sugar on top. Bake for 18–20 minutes, until lightly golden. Serve with some Glogg or coffee while it’s still warm. Enjoy your fika. I'm gonna need some coffee... Recipe Video:

Jump To Recipe Jump To Video After making my sweet potato tea cake, I was left with a few extra sweet potatoes sitting on the counter. Instead of letting them go soft, I decided to turn them into something simple and nostalgic: Daigaku Imo. These are the sweet potatoes I used... I used a mix of honey sweet potatoes and Japanese purple ones, though honestly, I think I should have saved the purple ones for the loaf. Still, it turned out great. Sometimes, the best recipes come from what’s left behind. Right!? I should've used the purple ones for my tea cake... Daigaku Imo literally translates to “university potatoes.” It became popular in Japan during the early 1900s, when university students would buy these caramel-coated sweet potatoes from street vendors around Tokyo. They were cheap, filling, and just sweet enough to lift the mood between classes. The name stuck, and now they’re a beloved snack across Japan: crisp outside, soft and fluffy inside, glazed in a glossy sugar syrup and sprinkled with sesame seeds. If you’ve never made these before, don’t overthink it. You don’t need to bake or roast anything, just fry the sweet potatoes slowly until tender, then toss them in a simple caramel glaze. It’s the kind of recipe that reminds you cooking doesn’t need to be fancy. Sweet, salty, crunchy, sticky, it’s a snack you’ll end up eating right out of the pan. Ingredients: (Serve 2) Sweet Potatoes, About 1 KG Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Sea Salt, Pinch Granulated Sugar, 1/4 Cup Water, 2 TBSP Mirin, 1 TBSP Rice Vinegar, 1 TSP Soy Sauce, 1 TSP White & Black Sesame Seeds, For Garnishing Equipment: Dutch Oven / Deep Fryer Cast Iron Skillet / Pan Directions: Prep the Sweet Potatoes Wash the sweet potatoes well and pat them dry. Cut them into thick, angled slices — this gives more surface area for caramel to cling to. Fry Slowly Heat about two inches of oil in a deep pot over medium heat. Add the sweet potato pieces in small batches — don’t crowd the pan. Fry slowly until they’re golden and fork-tender. If you rush, they’ll brown too fast before cooking through. Transfer to a rack or paper towel to drain. Immediately season with salt. Make the Glaze In a separate skillet, combine sugar and water. Heat over medium until the sugar melts and starts to bubble. Add mirin, rice vinegar, and soy sauce. Coat the Sweet Potatoes Add the fried sweet potatoes into the syrup. Sprinkle some white and black sesame seeds over the top. Toss and stir until they’re evenly coated in the glossy caramel. The sauce will thicken as it cools. Finish and Serve Sprinkle with more black and white sesame seeds while still warm. Serve immediately — they’re best when crisp and sticky. Crispy, fluffy and dangerously addictive... I think I can devour this entire plate in 1 sitting... Recipe Video:

Jump To Recipe Jump To Video I had planned to share this loaf on Thanksgiving, but life had other plans. Work sent me to Mumbai, and by the time I got back, I was completely down with a cold. So instead of baking with everyone else that week, I spent my days resting, coughing, and thinking about this recipe. Just outta the oven... When I finally felt better, I went straight into the kitchen. Maybe that’s what I love about baking, it’s patient. It waits for you to come back. This recipe comes from Tartine: A Classic Revisited by Elizabeth Prueitt and Chad Robertson. Their version is effortlessly elegant; rich yet balanced, rustic yet refined. I adapted it slightly, using honey sweet potatoes (I think they’re from Taiwan?) instead of the usual orange ones. The meringue gives that rustic look... But honestly, any kind will work, such as Japanese purple, local yellow, or whatever you can find. The flavor of sweet potato always brings this natural sweetness and softness that feels like comfort food in cake form. These are the honey-sweet potatoes that I used... If you’ve never baked with sweet potatoes before, this is a great way to start. It’s a simple loaf, nothing intimidating. The meringue swirl gives it a beautiful contrast, light, golden, and a little messy in the best way. This is one of those recipes that quietly teaches you that good baking doesn’t need perfection. Just a bit of time, a warm oven, and the will to try again after a long week. Ingredients: Inspired by Elizabeth Prueitt and Chad Robertson (Make one 4.5 inch X 8.5 inch loaf) Cake: Sweet Potatoes, About 180g Unbleached All Purpose Flour, 130g Cookie Spice Blend Homemade , 1 TSP Baking Powder, 1 TSP Baking Soda, 1/3 TSP Rapeseed / Sunflower / Canola / Peanut Oil, 130g + More For Greasing Sea Salt, 1 TSP Granulated Sugar, 185g Eggs, 2 Spice Rum, 2 TBSP Or Pure Vanilla Paste, 1 TSP Meringue: Egg Whites, 2 Granulated Sugar, 95g Pure Vanilla Paste, 1 TSP Equipment: Oven Double Boiler 4.5" X 8.5" Loaf Pan Steamer Stand / Hand Mixer Directions: Please visit my " Cookie Spice Blend " page for the recipe. Preheat and Prepare the Pan Preheat your oven to 160°C (320°F). Position the oven rack on the second-lowest level — this cake rises high, and the meringue will crack rustically and beautifully on top. Grease a loaf pan lightly with oil and line it with parchment paper. Cook and Mash the Sweet Potatoes You can steam or roast the sweet potatoes — either works. If roasting, leave the skins on and bake until very soft. If steaming, peel them first and cook until fork tender. Mash until smooth and measure out 180g. Make the Cake Batter In one bowl, mix flour, cookie spice, baking powder, and baking soda. In another bowl, beat the mashed sweet potatoes with oil until smooth. Add salt, sugar, and eggs one by one, mixing until creamy. Gradually add the dry mixture in thirds, mixing just until combined. Stir in the rum or vanilla — your batter should look smooth and thick. Pour it into the prepared loaf pan. Make the Meringue Place egg whites in a heatproof bowl over a pot of gently simmering water. Whisk until soft peaks form. Remove from the heat. Add sugar and vanilla, and continue whisking until glossy and stiff. Pour this meringue over the cake batter. Use a chopstick or skewer to swirl it gently — don’t overdo it; the rustic cracks are part of the charm. Bake and Cool Bake at for 80 to 95 minutes, or until a skewer comes out clean. The meringue should be lightly golden and beautifully cracked. Cool the loaf completely before unmolding. Serve at room temperature or chilled — both are wonderful. So moist and dense... That meringue adds another layer of texture... Earthy and dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video I’ll be honest, I love this lemon drizzle cake more than any chocolate cake I’ve ever made. There’s something about its simplicity that just hits differently. The scent of lemon zest rubbing into sugar, the quiet whisking of eggs and cream, the way the syrup soaks in when it’s still warm, it’s pure comfort. Every step feels meditative, from the zesting to the slow baking to that final drizzle of icing. The lemon drizzle cake has deep roots in British home baking, dating back to the early 19th century. It’s one of those recipes that every family seems to have a version of, simple, inexpensive, and meant to last a few days on the counter (though it rarely does). Traditionally, it’s a pound-cake-style loaf soaked with lemon syrup while still hot, creating that signature moist, tangy crumb. Over the years, bakers have added little twists, limoncello, yogurt, or even cream, but the soul of it stays the same: bright, buttery, lemony happiness. If you’ve never made one before, don’t worry, this is as forgiving as cakes get. No creaming butter, no complicated layers. Just whisk, bake, drizzle, chill, and enjoy. The overnight rest makes it even better; it locks in the moisture so every slice is tender and fragrant. Bake this once, and you’ll see why I’d choose this over chocolate any day. Ingredients: (Make one 4.5 inch X 8.5 inch loaf) Cake: Granulated Sugar, 225g Fresh Lemon Zest, 1 Lemon Eggs, 3 Heavy Whipping Cream, 113g Unbleached All Purpose Flour, 180g Baking Powder, 3g Rapeseed / Sunflower / Canola / Peanut Oil, 60g + More For Greasing Sea Salt, Pinch Limoncello, 2 TBSP Syrup: Granulated Sugar, 60g Water, 30g Fresh Lemon Juice, 30g Icing: Icing Sugar, 2 TBSP Fresh Lemon Juice, 1 TBSP Equipment: Oven 4.5" X 8.5" Loaf Pan Stand / Hand Mixer Sauce Pot Directions: Preheat and Prepare the Pan Preheat your oven to 160°C (320°F). Position the rack on the second-lowest level — this cake rises high and domes beautifully. Grease a loaf pan with a bit of oil and line it with parchment paper. Make the Cake Batter In a large bowl, rub the lemon zest into the sugar with your fingers to release the oils — it should smell intensely lemony. Add the eggs and whisk until pale and creamy. Pour in the cream and mix until smooth. Add the flour and baking powder in three additions, whisking gently each time. Stir in the oil, limoncello (or vanilla), and a pinch of salt until the batter looks silky and even. Pour the batter into the prepared pan. Bake Bake for about 85 minutes, or until the top is golden and a skewer inserted in the center comes out clean. Make the Syrup While the cake bakes, combine sugar, water, and lemon juice in a small pot. Heat gently until the sugar dissolves completely, then set aside. Soak the Cake As soon as the cake comes out of the oven, pour the warm syrup evenly over the top. Let it soak for a minute, then unmold carefully. Wrap the warm cake tightly in cling film and refrigerate overnight — this traps all that lemony moisture inside. Glaze and Serve The next day, whisk together icing sugar and lemon juice until smooth. Drizzle it over the cake and brush the top to create a thin, glossy glaze. Slice and serve at room temperature — the texture should be dense, tender, and melt-in-your-mouth soft. So moist and dense... Perfect bite... Recipe Video:

Jump To Recipe Jump To Video I had a big bunch of spinach sitting in my fridge and, honestly, didn’t want it to go to waste. So I turned it into spanakopita, a Greek spinach and feta pie that’s equal parts earthy and creamy, all wrapped in shatter-crisp filo pastry. I baked mine right in a cast-iron skillet because I love that golden crust you get from the edges. It’s one of those dishes that looks fancy but feels cozy, very forgiving, very satisfying. Spanakopita is one of Greece’s oldest and most beloved pies. The name comes from spanaki (spinach) and pita (pie), and its roots go back centuries to farmers who baked greens and cheese into thin handmade dough to feed whole families. Over time, it spread across the Mediterranean, with each region putting its own spin on it, sometimes adding leeks, sometimes herbs, sometimes shaping it into spirals or triangles. But at its heart, it’s always been about taking humble greens and turning them into something comforting. If you’ve never made it before, don’t let the filo scare you. Tear a few sheets? Doesn’t matter. Once baked, the layers turn into this light, crackling shell that hides all that creamy, herby filling inside. It’s the kind of recipe that feels like a reward at the end of a quiet afternoon, and the smell that fills the kitchen while it bakes is pure warmth. Serve it with a bit of yogurt, a squeeze of lemon, or just as is. It’s beautiful either way. Ingredients: (Serve 2) High Quality Olive Oil, 2 TBSP + More Spinach, About 600g Shallots Finely Minced, 5 Sea Salt, Pinch Black Pepper, Pinch Leeks, Thinly Sliced, 3 Garlic Finely Minced, 5 Cloves Parsley Coarsely Chopped, A Handful Dried Dill, 1 TBSP Eggs, 2 Feta Crumbled, 150g Melted Butter, 80g Phyllo | Filo Pastry, 10 Sheets Dried Oregano, Pinch Equipment: Cast Iron Skillet 10" Lodge Oven Large Skillet / Pan Directions: Cook the Spinach Heat olive oil in a large pan over medium heat. Add the spinach in batches and sauté until it wilts. Transfer to a sieve and let it drain while it cools. Sauté the Aromatics In the same pan, add more olive oil. Sauté the shallots until soft and translucent. Add leeks and garlic, and cook until fragrant. Remove from heat. Mix the Filling Squeeze out as much liquid as possible from the spinach using a kitchen towel — this step prevents soggy pastry. Combine the drained spinach with the leek mixture in a large bowl. Add parsley, dill, eggs, and feta. Season with salt and pepper and mix well. Assemble the Spanakopita Preheat the oven to 180 °C (355 °F) Brush your cast-iron skillet with melted butter and olive oil. Layer a sheet of filo across the pan, letting the edges hang over. Brush with butter mixture. Lay another sheet crosswise and brush again. Repeat until you have about five layers. Spread the spinach mixture evenly over the filo. *If your filo pastry tears easily (like mine did), don’t worry. Lay the torn sheets on your work surface, brush each with butter, and overlap them in a criss-cross pattern. Gently crumple them together and place them over the top as a rustic layer. Tuck in any overhanging bits around the sides — the texture actually bakes up beautifully crisp.* If your filo sheets are still mostly intact, layer them just like the bottom half — brushing each sheet and trimming any large excess before tucking the edges neatly into the filling. Sprinkle with a little salt, pepper, and oregano. Bake Bake until the top is golden brown and crisp. Let it rest for a few minutes before slicing — this helps the layers stay flaky. Layers of yummiliciousness and cwispiness... Recipe Video:

Jump To Recipe Jump To Video This recipe came about the same way many of my dishes do, from leftovers and curiosity. I still had some of my Middle Eastern minced lamb sitting in the fridge, and I thought, why not wrap it into something beautiful? I’ve seen spiral börek videos for years and always wanted to try one in my Lodge cast iron skillet. So I did it. Layer by layer, brushing butter and yogurt, rolling, coiling, it’s the kind of quiet cooking that feels like meditation. Börek has deep roots across the Ottoman Empire, from Turkey to the Balkans, Armenia, and even parts of North Africa. In Turkey, kol böreği literally means “arm börek,” referring to its long rolled shape before it’s coiled into a spiral. Traditionally, the filling can be anything from cheese and spinach to ground beef or lamb. My version leans toward the Middle Eastern side, using minced lamb, pine nuts, and sesame oil for that nutty warmth. If you’ve never made börek before, don’t be intimidated. Phyllo pastry might look fragile, but it forgives easily once you layer and brush it with butter. It’s rustic, not perfect, and that’s what makes it beautiful. When it comes out of the oven golden and crisp, brushed with melted butter and sesame seeds, it feels special without trying too hard. Pair it with garlicky yogurt sauce, and you’ll understand why this dish has lasted for centuries. Ingredients: (Serve 2) Fillings: Egg, 1 Greek Yogurt, 2 TBSP Unsalted Butter Melted, 30g + More For Brushing Pine Nuts, 40g Sesame Oil, 2 TBSP + More For Greasing All-Purpose Middle Eastern Minced Lamb Homemade , 300g Phyllo | Filo Pastry, 12 or More Sheets High Quality Olive Oil, For Greasing Black & White Sesame Seeds, For Garnishing Sauce: Greek Yogurt, 1 Cup Garlic Grated, 1 Clove Sea Salt, Pinch Black Pepper, Pinch Extra Virgin Olive Oil, 2 TBSP Equipment: Cast Iron Skillet Oven Directions: Please visit my " My Versatile All-Purpose Middle Eastern Minced Lamb " page for the recipe. Make the Yogurt Brushing Mixture Whisk together the egg, yogurt, and melted butter. This will be your glue for the filo layers. Toast the Pine Nuts In your cast iron skillet, toast pine nuts until golden. Stir often — they burn quickly. Remove and set aside. Cook the Lamb Filling In the same skillet, heat sesame oil. Add your minced lamb and cook until lightly browned. Stir in the toasted pine nuts and season to taste. Let the mixture cool slightly. Preheat oven to 180 °C (350°F). Prepare the Filo Pastry Lightly grease the skillet with sesame oil. Lay one sheet of filo on parchment paper (length facing you). Brush it with the yogurt mixture. Stack a second sheet on top, brush again, and repeat until you have four sheets stacked — leave the top one unbrushed. Add the Filling and Roll Spoon some lamb filling along the edge closest to you. Roll it up gently into a long log. Coil it into your skillet, seam side down. Repeat the process until the skillet is filled in a spiral shape. Tuck the ends in snugly so there are no gaps. Bake the Börek Brush the top with melted butter and sprinkle sesame seeds. Bake until golden and crisp, rotating halfway through for even browning. As soon as it comes out, brush with a little more butter. Let it rest for a few minutes before slicing. Make the Yogurt Sauce While it bakes, mix yogurt, garlic, salt, pepper, and olive oil. Taste and adjust — it should be tangy and garlicky. Serve alongside the warm börek. This is insanely yummilicious... 1 serving is not enough... Recipe Video:

Jump To Recipe Jump To Video After returning from my work trip in Mumbai, I just wanted to slow down, to breathe a little. That’s when I remembered this humble dessert I once had in a small restaurant in Paris. Nothing fancy about the place, just honest French cooking. And at the end of the meal, they served Crème aux Œufs. Warm, soft, with just the right sweetness. No bells and whistles, no garnish, just comfort in its purest form. Crème aux Œufs literally means “cream with eggs.” It’s one of France’s oldest desserts, dating back to the 17th century. It was often made in home kitchens before refrigeration was common, a way to use up fresh milk and eggs. Unlike crème brûlée, there’s no hard caramel layer on top; it’s baked gently in a water bath until the texture turns silky and just barely set. The beauty lies in its restraint, simplicity that feels honest. If you’ve never made custard before, don’t worry, this is the perfect one to start with. It only takes a few ingredients and a little patience. The key is to whisk slowly, add the warm milk gradually, and let the oven do the rest. Whether you serve it warm like they did in Paris, or chilled like pudding, this dessert always brings a quiet kind of peace after a long week. Ingredients: (Serve 4) Whole Milk, 500g Pure Vanilla Paste, 1 TSP Egg Yolks, 4 Eggs, 2 Granulated Sugar, 80g Or 100g Sea Salt, Pinch Equipment: Oven Cast Iron Skillet Lodge 10" Sauce Pot Directions: Heat the Milk Preheat your oven to 150 °C (300 °F) In a small pot, warm the milk with vanilla over medium heat until tiny bubbles form at the edges — don’t let it boil. Whisk the Eggs In a bowl, whisk the egg yolks, whole eggs, sugar, and a pinch of salt until smooth and pale. Combine Slowly Gradually ladle the warm milk into the egg mixture, whisking constantly. Do this slowly so the eggs don’t scramble. Continue until all the milk is incorporated and the sugar has dissolved completely. Prepare the Baking Setup Place your cast iron skillet inside a larger baking dish. Pour hot water into the baking dish so it comes halfway up the sides of the skillet — this gentle water bath prevents curdling. Strain and Bake Strain the custard mixture into the skillet to remove any bits of cooked egg. Tap gently to release air bubbles (or use a torch to pop them). Bake until the custard is just set but still jiggly in the center. Broil and Serve Broil briefly until the top is lightly charred — keep a close eye on it so it doesn’t burn. Serve warm for a soft, silky texture, or chill for a firmer set. Perfect for this cozy season... Recipe Video:

Jump To Recipe Jump To Video I still had some of my homemade Middle Eastern minced lamb left from earlier this week, and instead of letting it sit in the fridge, I thought, why not make breakfast out of it? Nothing complicated, just warm, familiar ingredients in a skillet and my Greek-style pita to scoop everything up. Sometimes the best meals really do come from leftovers and instinct. Makhlama is an Iraqi dish that goes back centuries, often considered a cousin to shakshuka, but with lamb as the star. It’s traditionally eaten for breakfast, especially in Baghdad, though people enjoy it any time of day. Onions soften slowly in olive oil, spices bloom gently, lamb browns, tomato melts in, and then eggs are settled right on top to steam just until the whites set. Rustic, homey, no fuss, the kind of cooking that doesn’t ask for perfection. If you’ve never made this before, don’t overthink it. Use what you have, taste as you go, and keep the heat gentle so everything cooks slowly and with care. Serve it with soft pita or bread that can be scooped and folded; that part is almost as important as the eggs. And if you’re tired or just want something that feels grounding, this is one of those dishes that makes the morning a little easier. Ingredients: (Serve 2) High Quality Olive Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Cumin Powder, Pinch Sumac Pinch Chili Flakes, Pinch Tomato Seed Pulp Removed Finely Diced, 1 All-Purpose Middle Eastern Minced Lamb Homemade , 200g Eggs, 3 or 4 Parsley Coarsely Chopped, For Garnishing Greek Style Pita Homemade , For Serving Equipment: Cast Iron Skillet / Pan Directions: Please visit my " My Versatile All-Purpose Middle Eastern Minced Lamb " page for the recipe. Please visit my " Greek Style Pita " page for the recipe. Cook the Onions Heat olive oil in a skillet over medium heat. Add the sliced onions, season lightly with salt and pepper, and cook until softened and lightly golden. Bloom the Spices Stir in cumin, sumac, and chili flakes. Cook for a few seconds until fragrant — the smell will tell you it’s ready. Add Tomato & Lamb Add the diced tomato and cook briefly to soften. Add the minced lamb and cook, breaking it up with your spatula, until lightly browned and coated in the spices. Add the Eggs Lower the heat. Use the back of your spoon to make 3–4 little wells in the lamb. Crack one egg into each well. Cover the skillet and let the eggs steam just until the whites set — keep the yolks runny if you like. Finish & Serve Sprinkle with parsley. Serve hot with warm Greek-style pita for dipping and scooping. Hearty and yummilicious... Recipe Video: