Food My Muse

Growing up in Obregón, the Sandwichon was just party food – it showed up at baby showers, birthdays, and family gatherings the way a veggie tray shows up at American parties. I never thought to explain it until I moved to Arizona and realized people were genuinely confused by a frosted savory cake. A Sandwichon is a Mexican sandwich cake: layers of bread, savory fillings, an...

This chawanmushi recipe is Japanese steamed egg custard served inside the shell itself, topped with a shallot chili crisp that has no business being as good as it is. I made it for my Wonderland dinner and called it “Curiouser and Curiouser,” and I meant it – you are making steamed egg custard inside of an egg. They also might be my favorite way to eat eggs now, which I did ...

Ceviche season is here, and this yellowtail ceviche is the one to make. The same buttery yellowtail you’d order at a good sushi bar, cured in a coconut leche de tigre and finished with cilantro oil, pickled radish, and chunks of fresh coconut. Cold, citrusy, and the kind of thing you’d pay good money for at a restaurant – except this one comes together right in your kitchen....

As the self-proclaimed brie queen, I have done brie every way you can think of. I’ve baked it, boarded it, drizzled it with honey, wrapped it – you get the point. When I came up with the idea for a brie cake, I had no idea how much I would fall in love with it. Then you guys made it go viral and I knew I wasn’t the only one! Now 7 versions and counting later, I feel like it’...

This Baklava Brie Cake with Honey Butter Phyllo Crisps is exactly what you need if you love baklava but hate waiting until after dinner. Turning it into a savory cheese appetizer was the only logical solution.

We take a classic stuffed brie and layer it with sweet dates, sticky honey, and toasted nuts mixed right into the whipped cheese. We top it with crispy phyll...