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The Huggins Family Recipes

Home cooking inspired by the world’s kitchens—simple, flavorful recipes made with real ingredients, clear steps, and no extra fluff.

  • Baklava Ice Cream

    Baklava Ice Cream

    This Greek-inspired ice cream brings together the flavors and textures we love in baklava: honey, cinnamon, toasted pistachios and almonds, and crisp buttered phyllo. Keeping the phyllo and warm honey-lemon sauce separate from the frozen ice cream preserves their texture and lets everyone finish a scoop to taste.

    Ingredients

    Ice Cream Base

    • 450 g whole milk
    • 250 g heavy cream
    • 80 g granulated sugar, divided
    • 35 g honey
    • 5 large egg yolks
    • ¼ tsp (about 0.6 g) ground cinnamon
    • 1 g table salt

    Toasted Nuts

    • 50 g shelled pistachios
    • 30 g sliced or slivered almonds

    Crisp Phyllo Clusters

    • 4 sheets phyllo dough, thawed
    • 35 g unsalted butter, melted
    • 15 g granulated sugar
    • ¼ tsp ground cinnamon
    • pinch of table salt

    Warm Honey-Lemon Sauce

    • 45 g honey
    • 20 g granulated sugar
    • 25 g water
    • 1 tsp (5 g) fresh lemon juice
    • 1 wide strip lemon zest
    • pinch of table salt

    Directions

    Prepare the Ice Cream Base

    Combine the milk, cream, honey, cinnamon, salt, and 40 g of the sugar in a saucepan. Heat until steaming but not boiling.

    Whisk the egg yolks with the remaining 40 g sugar. Gradually whisk some of the hot dairy mixture into the yolks, then return everything to the saucepan.

    Cook over medium-low heat, stirring constantly, until the custard reaches 170–175°F and lightly coats a spatula. Strain into a clean container, chill over an ice bath, cover, and refrigerate for at least 6 hours or preferably overnight.

    Prepare the Nuts

    Heat the oven to 325°F. Toast the pistachios and almonds for 7–9 minutes, until fragrant and lightly colored. Cool completely, then chop into small pieces. Reserve a little for garnishing and refrigerate or freeze the remainder until needed.

    Prepare the Phyllo Clusters

    Heat the oven to 350°F and line a baking sheet with parchment paper. Combine the sugar, cinnamon, and salt.

    Brush the phyllo sheets lightly with melted butter, sprinkling each with a little cinnamon sugar. Tear or loosely crumple the sheets into bite-size clusters on the prepared pan.

    Bake for 9–13 minutes, until deeply golden and crisp. Cool completely and store airtight at room temperature.

    Churn and Finish

    Churn the cold custard in the Breville SmartScoop using a medium-firm ice cream setting. Add the chopped pistachios and almonds during the final minute of churning.

    Transfer to a freezer container and freeze for at least 6 hours, preferably overnight.

    Prepare the Honey-Lemon Sauce

    Combine the honey, sugar, water, lemon juice, zest, and salt in a small saucepan. Simmer gently for 2–3 minutes, then remove the lemon zest.

    Keep the sauce lightly warm, approximately 100–110°F.

    Serve

    Let the ice cream temper at room temperature for 8–10 minutes. Place a scoop in each serving dish and drizzle with 1–2 tsp of the warm honey-lemon sauce. Top with crisp phyllo clusters and the reserved toasted nuts, then serve immediately.

    Notes

    Variations

    • Plain Honey: Omit the honey-lemon sauce and finish each scoop with a very light drizzle of plain honey.
    • Ghost Pepper Hot Honey: Drizzle ¼–½ tsp room-temperature Ghost Pepper Hot Honey over each scoop. The cold ice cream initially softens the heat, which builds as the ice cream melts.
    • No Sauce: Serve the ice cream with only the crisp phyllo and toasted nuts.

    Serving

    • The frozen ice cream contains no lemon. Serving the honey-lemon sauce separately allows guests who dislike lemon ice cream to avoid it entirely.
    • Keep the phyllo out of the frozen container and add it immediately before serving so it remains crisp.
    • Makes approximately 1 quart, or 8 servings.
  • Keftedes (Κεφτέδες) — Greek Meatballs with Tzatziki

    Keftedes (Κεφτέδες) — Greek Meatballs with Tzatziki

    Our family loves Greek food, especially when there’s a generous bowl of tzatziki on the table. These baked Greek meatballs, known as keftedes (κεφτέδες), combine beef and pork with just enough lamb to add savory depth without taking over. Baked until browned and served with warm flatbread triangles and plenty of cool tzatziki, they’re tender, herbaceous, and made for sharing.

    Ingredients

    Tzatziki

    • 1 English cucumber, diced or grated
    • 1½ cups plain Greek yogurt
    • 2 tbsp lemon juice
    • 2 tbsp extra virgin olive oil
    • 1 tsp garlic, minced
    • ½ tsp table salt
    • Freshly ground black pepper, to taste

    Meatballs

    • 680 g (1½ lb) ground beef, preferably 85% lean
    • 125 g ground pork
    • 100 g ground lamb
    • 40 g plain breadcrumbs
    • ⅓ cup (80 g) whole milk
    • 1 tbsp dried parsley
    • 1 large egg
    • ½ medium yellow onion, finely grated, about 100 g
    • 1 tbsp garlic, minced, about 10 g
    • 1 tbsp fresh mint, finely chopped
    • Zest of 1 lemon
    • 1 tbsp dried oregano, rubbed between your palms before adding
    • ½ tsp ground cumin
    • 2 tsp table salt
    • ½ tsp freshly ground black pepper
    • 1 tbsp extra virgin olive oil

    For Serving

    • Flatbread, warmed and cut into triangles
    • Lemon wedges

    Directions

    Make the Tzatziki

    If the cucumber seems especially juicy, squeeze it lightly in a clean kitchen towel to remove excess moisture.

    Stir together the cucumber, Greek yogurt, lemon juice, olive oil, garlic, salt, and black pepper.

    Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

    Prepare the Meatball Mixture

    Preheat the oven to 425°F. Lightly oil a rimmed baking sheet.

    Combine the breadcrumbs, milk, and dried parsley in a large mixing bowl. Let stand for 5 minutes, until the milk is absorbed and the parsley has softened.

    Add the egg, grated onion, garlic, mint, lemon zest, oregano, cumin, salt, black pepper, and olive oil. Mix until evenly combined.

    Add the ground beef, pork, and lamb. Mix gently but thoroughly, stopping as soon as the meats and seasonings are evenly distributed.

    Shape and Bake

    Cook a small test patty in a skillet and adjust the seasoning if needed.

    Divide the mixture into approximately 24 portions of about 50 g each. Gently roll into meatballs and arrange on the prepared baking sheet with a little space between them.

    Bake for 16 to 20 minutes, until browned and the centers reach 160°F.

    For deeper browning, broil for 1 to 2 minutes at the end, watching closely. Rest for 5 minutes before serving.

    Warm the Flatbread and Serve

    Warm the flatbread on a hot skillet, grill, or griddle until soft and lightly toasted, then cut into triangles.

    Serve the meatballs on a platter with warm flatbread triangles, lemon wedges, and plenty of tzatziki.

    Notes

    Preparation

    • The 100 g of lamb accounts for only about 11% of the meat blend. It adds background richness without making the meatballs taste strongly of lamb.
    • Mix gently and avoid tightly compressing the meatballs so they remain tender.
    • The recipe makes approximately 24 dinner-size meatballs and serves about 8.

    Serving Suggestions

    Variations

    • Adjust the 225 g combined pork and lamb to taste, using anywhere from 225 g pork and no lamb to 225 g lamb and no pork, or any blend in between. The 125 g pork and 100 g lamb combination keeps the lamb flavor relatively mild.
    • Replace the dried parsley with ¼ cup finely chopped fresh parsley for a brighter herb flavor.
    • Panko breadcrumbs may be substituted for the plain breadcrumbs; increase the amount to 45 g.
    • For traditionally fried keftedes, heat about ¼ inch olive oil in a heavy skillet over medium heat. Fry the meatballs in batches, turning occasionally, until deeply browned and the centers reach 160°F, about 8 to 10 minutes. Drain briefly on paper towels before serving.
    • For a more traditional herb note in the tzatziki, add 1 to 2 tsp finely chopped fresh dill or mint.

    Make-Ahead & Storage

    • The tzatziki can be made 1 day ahead and refrigerated in a covered container.
    • The meatballs can be mixed, shaped, covered, and refrigerated up to 24 hours before baking.
    • Cooked meatballs can be refrigerated in an airtight container for up to 3 days. Reheat covered at 325°F, then uncover briefly to restore the browned exterior.
    • For longer storage, freeze the shaped uncooked meatballs on a tray, then transfer them to a freezer-safe container once solid. Freeze for up to 3 months and thaw overnight in the refrigerator before baking.
  • Rosemary & Oregano Oven-Roasted Potatoes

    Rosemary & Oregano Oven-Roasted Potatoes

    These rosemary and oregano potatoes are a simple side that works with almost anything on the dinner table. A preheated baking sheet gives them crisp, deeply golden edges while the centers stay creamy, and garlic and olive oil round out the savory Mediterranean flavor. They are especially good alongside roasted or grilled meats and vegetables.

    Ingredients

    • 3 lb (1.36 kg) Yukon Gold potatoes, cut into 1½-inch pieces
    • ¼ cup (55 g) extra-virgin olive oil
    • 1 tbsp finely chopped fresh rosemary
    • 2 tsp dried oregano
    • 1½ tsp table salt
    • ½ tsp freshly ground black pepper
    • 1 tbsp (15 g) minced garlic

    Directions

    Season the Potatoes

    Heat the oven to 425°F. Place a large rimmed baking sheet in the oven while it heats.

    Combine the potatoes with the olive oil, rosemary, oregano, salt, and black pepper. Toss until evenly coated.

    Roast

    Carefully spread the potatoes on the hot baking sheet in a single layer, placing as many cut sides against the pan as possible. Roast for 25 minutes without disturbing them.

    Turn the potatoes, add the minced garlic, and toss briefly to distribute it. Continue roasting for 15–20 minutes, until the potatoes are deeply golden, crisp on the edges, and tender in the center.

    Taste and adjust the salt before serving hot.

    Notes

    Preparation

    • Adding the garlic after the first 25 minutes keeps it from burning during the long roast.
    • Do not crowd the pan. Divide the potatoes between two preheated baking sheets if needed.
    • Serves approximately 8.

    Serving Suggestions

    • Serve with roasted or grilled chicken, beef, lamb, fish, or vegetables.
    • These potatoes pair especially well with our Keftedes (Greek Meatballs) with Tzatziki when another part of the meal already provides plenty of lemon.

    Variations

    • Substitute 1 tsp dried rosemary, crushed between your fingers, for the fresh rosemary.

    Make-Ahead & Storage

    • The potatoes are best served immediately while the edges are crisp.
    • Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 425°F for 10–15 minutes, until hot and crisp.
  • Mango Ghost Pepper Ice Cream

    Mango Ghost Pepper Ice Cream

    This Mango Ghost Pepper Ice Cream brings together the lush sweetness of Alphonso mango, the rich coconut flavor of coconut milk, and the surprising fruitiness of fresh ghost pepper. The first spoonful is cool, creamy, and tropical; then the pepper’s warmth gradually builds in the background. Using just ½ g of ghost pepper keeps those fruit flavors at the center while giving the finished ice cream a distinct but balanced heat.

    Ingredients

    • 1 can (13.66 oz/403 ml) full-fat coconut milk
    • 1 cup (240 g) Alphonso mango pulp
    • ½ cup (120 g) whole milk
    • ½ cup plus 2 tbsp (125 g) granulated sugar, divided
    • 4 large egg yolks
    • ¼ tsp table salt
    • ½ g fresh ghost pepper
    • ½ tsp vanilla bean paste
    • 1 tbsp (15 g) fresh lime juice

    Directions

    Prepare the Custard

    Combine the coconut milk, whole milk, ½ cup of the sugar, and salt in a medium saucepan. Warm over medium-low heat, stirring frequently. When the mixture reaches about 150°F (66°C), add the ghost pepper.

    In a medium bowl, whisk the egg yolks with the remaining 2 tbsp sugar until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks. Pour the tempered yolk mixture back into the saucepan, whisking constantly.

    Remove and discard the ghost pepper. Cook the custard over medium-low heat, stirring constantly, until it reaches 175°F (79°C). Do not let it boil.

    Finish the Base

    Remove the custard from the heat and let it cool. Blend in the mango pulp and vanilla bean paste until smooth.

    Chill and Churn

    Cover and chill until completely cold, at least 4 hours or overnight. Stir in the lime juice, then churn according to your ice cream maker manufacturer’s directions. Transfer to a freezer-safe container and freeze until firm, about 4 hours.

    Notes

    Ghost Pepper

    • Wear gloves when handling ghost peppers and avoid touching your face or eyes. Pepper heat can vary considerably, even at the same weight.

    Variations

    • Spicier Mango Ghost Pepper Ice Cream: Increase the fresh ghost pepper to 1 g. This tested version delivers a noticeably stronger, more persistent heat.

    Make-Ahead & Storage

    • The ice cream base can be prepared and refrigerated up to 24 hours before churning.
    • Store the finished ice cream in a tightly covered container in the freezer. Let it stand at room temperature for 5–10 minutes before scooping, if needed.
  • Chocolate-Coconut Ghost Pepper Ice Cream

    Chocolate-Coconut Ghost Pepper Ice Cream

    Chocolate and chile are a natural combination, but ghost pepper brings something especially interesting to this ice cream. Its surprisingly fruity flavor works beautifully with dark chocolate and coconut, while the heat builds slowly after each bite. Keeping the chocolate restrained allows all three flavors to come through, creating a rich chocolate ice cream with noticeable coconut and a warm ghost pepper finish.

    Ingredients

    • 1 (13.66 oz/403 ml) can full-fat coconut milk
    • 1 cup (240 g) whole milk
    • ⅔ cup (135 g) granulated sugar, divided
    • ¼ cup (22 g) Guittard Cocoa Rouge cocoa powder
    • 25 g dark Belgian chocolate, finely shaved or chopped
    • 4 large egg yolks
    • ¼ tsp table salt
    • ½ tsp vanilla bean paste
    • 1 g fresh ghost pepper

    Directions

    Prepare the Chocolate Base

    In a medium saucepan, whisk together the cocoa powder and ⅓ cup of the sugar. Whisk in about ½ cup of the coconut milk until smooth. Heat over medium-low heat, whisking occasionally, until the mixture reaches about 150°F (66°C). Add the ghost pepper and dark chocolate, stirring until the chocolate is completely melted. Stir in the remaining coconut milk, whole milk, and salt.

    Prepare the Custard

    In a separate bowl, whisk the egg yolks with the remaining sugar until smooth. Slowly whisk some of the warm chocolate mixture into the yolks to temper them. Gradually whisk the tempered yolks back into the saucepan. Continue heating gently, stirring frequently. Once the ghost pepper flavor and heat are noticeable, strain the mixture to remove the pepper and return the custard to the saucepan. Continue cooking, stirring constantly, until the custard reaches 175°F (79°C). Remove from the heat and stir in the vanilla bean paste.

    Chill and Churn

    Cool the custard, then cover and refrigerate until thoroughly chilled, preferably at least 6 hours or overnight. Churn according to your ice cream maker manufacturer’s directions. Transfer to a freezer-safe container and freeze until firm enough to scoop.

    Notes

    Preparation

    • Ghost peppers are extremely hot. Wear gloves while handling them and avoid touching your face or eyes.
    • The ghost pepper is infused in the warm custard and then removed before the custard reaches its final temperature. This gives you more control over the finished heat than leaving pieces of pepper in the ice cream.
    • The chocolate arrives first, while the ghost pepper heat remains almost hidden by the cold. As the ice cream melts and the cold sensation fades, the heat begins to emerge and builds into a warm, lingering finish.
    • Using only 25 g dark chocolate is intentional. The cocoa powder provides most of the chocolate flavor while the small amount of dark chocolate adds richness without overwhelming the coconut or fruity character of the ghost pepper.

    Serving Suggestions

    • Serve on its own to appreciate the progression from chocolate and coconut to the slowly building ghost pepper heat.
    • Pair with a warm brownie for a richer chocolate dessert.
    • A small pinch of flaky salt over the finished ice cream can provide contrast to the chocolate and subtle sweetness.

    Variations

    • Hotter Ghost Pepper: Increase the ghost pepper to 1.5 g for a more assertive, lingering heat. This is the amount used in the original test batch.
    • Milder: Remove the ghost pepper earlier during the custard preparation once the desired level of heat is reached.
    • Cinnamon: Lightly sprinkle the ice cream with ground cinnamon just before serving. The cinnamon complements the chocolate and ghost pepper while adding a warm aromatic note.

    Make-Ahead & Storage

    • The custard can be prepared a day ahead and refrigerated overnight before churning.
    • Store the finished ice cream tightly covered in the freezer. For the best texture, allow very firm ice cream to soften briefly at room temperature before scooping.
  • Ghost Pepper Hot Honey

    Ghost Pepper Hot Honey

    This ghost pepper hot honey has become my favorite version because ghost peppers bring more than intense heat—they have a surprisingly fruity character that comes through beautifully in the honey. The first taste begins sweet and fragrant, then the heat gradually builds and lingers. Holding the sous vide bath at a gentle 130°F (54°C) infuses the pepper while helping preserve more of the raw honey’s natural flavor, enzymes, and antioxidant compounds than a higher-temperature infusion. The result is especially good on pizza, fried chicken, biscuits, barbecue, and anywhere a little sweetness and serious heat belong together.

    Ingredients

    • 16 oz (455 g) unfiltered raw honey
    • 1 fresh ghost pepper
    • Pinch of table salt (optional)

    Directions

    Prepare the Jar

    Lightly bruise the ghost pepper with the side of a knife without cutting it open. Add the honey, ghost pepper, and optional salt to a small mason jar. Seal the jar finger-tight so pressure can equalize during the infusion.

    Infuse Sous Vide

    Set a sous vide bath to 130°F (54°C). Submerge the jar and infuse for 2 hours.

    Strain and Store

    Remove the jar from the water bath and let it cool just enough to handle comfortably. Remove the ghost pepper and strain the honey through a fine-mesh strainer.

    For a cleaner finish and better consistency, strain again through cheesecloth or a coffee filter before transferring to a clean jar for storage.

    Notes

    Preparation

    • Bruising the pepper allows its fruity flavor and heat to infuse the honey without releasing as much capsaicin as cutting it open.
    • If your honey is very thick or lightly crystallized, it may loosen naturally during the infusion.
    • Wear gloves when handling ghost peppers, and avoid touching your face or eyes afterward.
    • The heat may seem moderate at first but builds noticeably after tasting.

    Serving Suggestions

    • Drizzle over fried chicken, pizza, roasted vegetables, cornbread, or biscuits.
    • Use as a finishing touch for pulled pork, brisket, grilled chicken, or ribs.
    • Stir a small amount into barbecue sauce, vinaigrettes, marinades, or a mango lassi for balanced sweetness and heat.

    Variations

    • For less heat, shorten the infusion time.
    • For considerably more heat, cut the ghost pepper open before infusing.

    Make-Ahead & Storage

    • Store in a clean jar in the refrigerator for the best shelf life.
    • If the honey crystallizes in storage, warm the jar gently in hot water until fluid again.
    • Because this recipe uses fresh pepper, thorough straining is important for stability and consistency.
  • Umbricelli — Traditional Umbrian Hand-Rolled Pasta

    Umbricelli — Traditional Umbrian Hand-Rolled Pasta

    Umbricelli is one of those pastas that feels like it came straight from a farmhouse kitchen—simple ingredients, rolled by hand, and built for sauces that cling and coat every strand. Originating in the heart of Italy, this thick, rustic pasta delivers a firm, satisfying bite that’s closer to traditional semolina pasta than soft egg noodles. Around our table, it’s become a favorite for nights when we want something hearty and hands-on—rolled together, cooked quickly, and finished in a bold sauce that brings everything to life.

    Ingredients

    • 2 cups (250 g) all-purpose flour, plus more for dusting
    • ½ tsp table salt
    • ¾ cup (180 ml) warm water, as needed

    Directions

    Make the Dough

    Add the flour and salt to the bowl of a KitchenAid stand mixer fitted with the dough hook. With the mixer on low speed (1–2), slowly drizzle in about ⅔ cup of the warm water until a shaggy dough begins to form.

    Continue mixing on low for 5–7 minutes until the dough becomes smooth, cohesive, and firm with slight resistance when pressed. Add additional water only as needed, 1 tsp at a time, until the dough comes together. It should not be soft or sticky.

    If your mixer struggles with the stiff dough, stop and finish kneading by hand for 1–2 minutes.

    Rest the Dough

    Wrap the dough tightly or cover with an inverted bowl and let rest at room temperature for at least 30 minutes. This relaxes the gluten and makes shaping easier.

    Shape the Umbricelli

    Divide the dough into 4 portions, keeping unused portions covered to prevent drying.

    Roll one portion into a rope about ½ inch thick, then cut into small pieces about the size of a marble.

    Using your palms, roll each piece on a clean work surface into long strands, generally about ⅛–¼ inch (3–6 mm) thick. Apply light, even pressure, letting friction stretch the dough naturally. Umbricelli is intentionally rustic—perfect uniformity is neither necessary nor desirable.

    Place finished strands on a lightly floured towel or work surface, keeping them separated so they do not stick together.

    Cook

    Bring a large pot of well-salted water to a rolling boil. Add the umbricelli and cook for 3–5 minutes, or until tender but still pleasantly firm to the bite.

    Transfer directly to your prepared sauce and finish cooking for 1–2 minutes, allowing the pasta to absorb flavor while the sauce clings to the strands.

    Notes

    Preparation

    • The dough should feel firm but workable—too soft and the strands will stretch unevenly; too dry and they may crack while rolling.
    • If the dough resists rolling or shrinks back, let it rest an additional 10–15 minutes.
    • Light flour on the work surface helps prevent sticking, but too much flour reduces the friction needed for rolling.
    • Rustic variation in thickness is expected and part of the character of traditional umbricelli.
    • High Altitude (~4,750 ft / 1400 m): You may need an additional 1–2 tbsp water due to drier conditions.

    Serving Suggestions

    • Finish simply with butter, cracked black pepper, and freshly grated parmesan.
    • Pair with sausage-based sauces like Umbrian-style alla Norcina.
    • Serve with our Fresh San Marzano Tomato Basil Sauce.
    • Excellent with garlic-chili oil, truffle butter sauces, or other robust tomato sauces.

    Variations

    • Traditional Hand Method: Mix the flour and salt in a bowl, gradually add warm water, then knead by hand for 8–10 minutes until smooth and firm.
    • Substitute 50g of the flour with semolina for a firmer, more traditional bite. The dough may hydrate more slowly, so let it rest briefly before adding extra water.
    • Roll slightly thicker for a heartier chew or slightly thinner for a more refined presentation.

    Make-Ahead & Storage

    • Fresh umbricelli can rest at room temperature for up to 2 hours before cooking.
    • Refrigerate, lightly floured and covered, for up to 24 hours.
    • Freeze in loose nests on a tray, then transfer to a freezer bag; cook directly from frozen, adding 1–2 minutes.
  • Pagotó Kaïmáki (παγωτό καϊμάκι) — Greek Mastic Ice Cream

    Pagotó Kaïmáki (παγωτό καϊμάκι) — Greek Mastic Ice Cream

    Pagotó kaïmáki (παγωτό καϊμάκι) is a traditional Greek ice cream known for the distinctive aromatic flavor of Chios mastiha and its unusually creamy, slightly elastic texture. Mastiha gives the ice cream a fresh, gently piney fragrance that becomes fuller as the base rests overnight. This eggless version keeps that unusual flavor at the center, while Fabbri Amarena cherries and a spoonful of their syrup add a sweet-tart finish.

    Ingredients

    • 500 g whole milk
    • 200 g heavy cream
    • 150 g granulated sugar, divided
    • 10 g tapioca flour
    • 0.4 g xanthan gum
    • 0.5 g Chios mastiha tears
    • 1 g table salt

    For Serving

    • Fabbri Amarena cherries, 2–3 per serving
    • Amarena cherry syrup, 1–2 tsp per serving

    Directions

    Prepare the Mastiha

    Place the mastiha tears in the freezer for 30 minutes. Grind the cold mastiha with 10 g of the sugar until very fine, then set aside.

    Cook the Base

    Whisk together the remaining 140 g sugar, tapioca flour, xanthan gum, and salt in a saucepan. Gradually whisk in the milk, followed by the cream.

    Cook over medium heat, whisking frequently, until the mixture reaches 180–185°F. Hold it in that range for approximately 1 minute while whisking.

    Remove from the heat and immediately add the ground mastiha mixture. Blend with an immersion blender for 15–20 seconds, then strain into a clean container.

    Chill and Churn

    Chill the base over an ice bath, cover, and refrigerate for at least 6–8 hours, preferably overnight.

    Churn in the Breville SmartScoop using the firmest gelato setting. Transfer to a freezer container and freeze for at least 6 hours, preferably overnight.

    Serve

    Let the ice cream temper at room temperature for 8–10 minutes. Top each serving with 2–3 Amarena cherries and 1–2 tsp of their syrup.

    Notes

    Texture and Flavor

    • Traditional kaïmáki gets its distinctive elasticity from salep. Tapioca flour and xanthan give this version a creamy, lightly elastic texture without salep.
    • The mastiha flavor becomes fuller as the base rests. Do not skip the extended refrigeration before churning.
    • Weigh the mastiha carefully; even small changes noticeably affect its aromatic, resinous flavor.

    Serving

    • Keep the cherries and syrup out of the churn so the kaïmáki’s texture and flavor remain the focus.
    • Makes approximately 1 quart, or 8 modest servings.

    Make-Ahead & Storage

    • The base can be prepared and refrigerated in a covered container up to 1 day before churning.
    • For the best texture, store the finished ice cream airtight with parchment pressed against the surface and enjoy within 2 weeks.
  • Fresh San Marzano Tomato Basil Sauce

    Fresh San Marzano Tomato Basil Sauce

    Each year, our backyard garden gives us a bumper crop of San Marzano tomatoes along with plenty of freshly harvested basil, and this sauce is one of our favorite ways to bring the two together. The tomatoes are grated and briefly simmered with gently cooked garlic, fresh basil, and olive oil, creating a sauce that is bright, fragrant, and full of fresh tomato flavor. Finishing the pasta directly in the sauce allows the tomato juices, olive oil, and pasta starch to come together into a light, silky coating that clings beautifully to every strand.

    Ingredients

    • 2 lb (900 g) fresh San Marzano tomatoes
    • 3 tbsp extra-virgin olive oil, divided
    • 2–3 cloves garlic, thinly sliced
    • ½ tsp table salt, plus more to taste
    • Freshly ground black pepper, to taste, optional
    • 10–15 fresh basil leaves, divided
    • Reserved pasta cooking water, only if needed

    Directions

    Prepare the Tomatoes

    Cut the tomatoes in half. Holding each tomato by the skin, grate the cut side against the large holes of a box grater until only the skin remains. Discard the skins, retaining all of the tomato pulp, juice, seeds, and surrounding gel.

    Make the Sauce

    Heat 2 tbsp olive oil in a wide skillet or sauté pan over medium-low heat. Add the sliced garlic and cook gently for 30–60 seconds, just until fragrant. Do not allow the garlic to brown.

    Add the grated tomatoes and ½ tsp salt. Add 3–4 whole basil leaves or a few tender basil stems.

    Bring to a gentle simmer and cook uncovered for about 15–20 minutes, stirring occasionally, until the raw tomato flavor has softened and the tomatoes have reduced slightly. The sauce should still be relatively loose; do not continue cooking simply to achieve the consistency of a finished pasta sauce.

    Remove and discard the cooked basil leaves or stems. Taste and adjust the salt and black pepper as needed.

    Finish the Pasta in the Sauce

    Cook the pasta in well-salted boiling water until about 2 minutes shy of your preferred doneness.

    Transfer the pasta directly into the simmering tomato sauce. Toss continuously over medium to medium-high heat for about 2 minutes, or until the pasta is properly cooked and the tomato juices, starch, and olive oil have come together into a light sauce that clings to the pasta.

    Add reserved pasta cooking water only if the sauce becomes too tight.

    Remove from the heat. Tear the remaining fresh basil leaves into the pasta and drizzle with the remaining 1 tbsp olive oil. Toss well and serve immediately.

    Notes

    Preparation

    • Use fully ripe tomatoes with good natural sweetness and acidity. Because the sauce contains so few ingredients, the quality and ripeness of the tomatoes make a significant difference.
    • Do not seed the tomatoes. The pulp and gel surrounding the seeds contribute flavor and moisture to the finished sauce.
    • Grating the tomatoes removes the skins while retaining more pulp than processing them through a fruit and vegetable strainer.
    • Keep the garlic pale and aromatic. Browning it produces a deeper flavor that can compete with the fresh tomatoes.
    • Cooking time will vary somewhat with the moisture content of the tomatoes. Judge the sauce primarily by flavor rather than trying to reduce away all of the tomato liquid.
    • The sauce is intentionally loose before the pasta is added. Finishing the pasta directly in the sauce allows the pasta to absorb some of the tomato liquid while released starch helps bind the tomato juices and olive oil.
    • Avoid substantially extending the tomato cooking time simply to thicken the sauce. The short simmer helps preserve its fresh tomato character.
    • Sugar should not normally be necessary with ripe tomatoes. If a particular batch is unusually acidic, make any adjustment only after tasting the cooked sauce.

    Serving Suggestions

    • Especially good with fresh, rustic pastas such as umbricelli, where the irregular surface and substantial texture give the sauce plenty to cling to.
    • Use with other fresh or dried pasta shapes, finishing the pasta directly in the sauce using the same method.
    • Finish individual servings with additional fresh basil or a drizzle of extra-virgin olive oil.
    • Parmigiano-Reggiano or Pecorino Romano can be served at the table, although the sauce is flavorful enough to serve without cheese.
    • For a bruschetta-style serving, chill leftover sauce and spoon it over toasted or grilled bread. Finish with fresh basil and a drizzle of extra-virgin olive oil.

    Variations

    • Spicy Tomato & Basil: Add a small pinch of crushed red pepper flakes with the garlic.
    • Chunkier Sauce: Peel the tomatoes by blanching rather than grating, then hand-crush or roughly chop them before cooking.
    • Fresh Pomodoro Variation: Add a small amount of finely grated onion and extend the simmer for a slightly richer, sweeter, and more developed sauce.

    Make-Ahead & Storage

    • The tomato sauce can be prepared several hours ahead and gently reheated before finishing the pasta in it. Reserve the finishing basil and final tablespoon of olive oil until serving.
    • Refrigerate leftover sauce in an airtight container for up to 4 days.
    • Leftover sauce is excellent served cold or at room temperature as a bruschetta-style topping.
    • The sauce can be frozen, although its fresh basil aroma and especially fresh character are best when served shortly after preparation.
  • Crispy Gnocchi Chaat with Spiced Chickpeas

    Crispy Gnocchi Chaat with Spiced Chickpeas

    This crispy gnocchi chaat delivers everything we love about samosa chaat—warm spiced chickpeas, cool salted yogurt, bright green chutney, and that sweet-tangy tamarind hit—without the folding and frying. Roasted gnocchi turns golden and blistered, while quick-pickled red onions and a glossy date–tamarind reduction give the platter a modern, restaurant-worthy edge. Mildly spicy for the family, with simple ways to dial up the heat at the table.

    Ingredients

    Quick-Pickled Red Onions

    • 1 medium red onion, very thinly sliced
    • 3 tbsp rice vinegar (or white vinegar)
    • 2 tbsp warm water
    • 1 tsp sugar
    • ¾ tsp table salt

    Date–Tamarind Reduction

    • ½ cup tamarind paste (store-bought; or use our homemade Tamarind Paste from Whole Pods)
    • ¾ cup water
    • 3 Medjool dates, pitted and finely chopped
    • ⅓–½ cup sugar (start with ⅓ cup; adjust to taste)
    • ½ tsp table salt
    • ¼ tsp roasted ground cumin

    Yogurt

    • 1½ cups plain whole milk yogurt
    • ¼ tsp table salt
    • ½ tsp sugar
    • 1–2 tbsp milk, to thin slightly

    Mint-Cilantro Chutney

    • 1½ cups cilantro leaves and tender stems, packed
    • ¼ cup mint leaves, lightly packed (leaves only; remove thick stems)
    • ½ small green chili (serrano or jalapeño), seeded (mild)
    • 1 tbsp fresh lime juice
    • ½ tsp sugar
    • ½ tsp table salt, plus more to taste
    • 1–3 tbsp water, as needed to blend smooth

    Crispy Gnocchi

    • 2½ lb shelf-stable potato gnocchi
    • 3 tbsp neutral oil
    • 1 tsp table salt
    • 1 tsp Kashmiri red chili powder (mild; mostly for color)
    • ¾ tsp chaat masala
    • ⅛ tsp garam masala
    • optional: ⅛ tsp sugar

    Spiced Chickpeas

    • 2 tbsp neutral oil
    • 1 tsp cumin seeds
    • ½ small yellow onion, very finely minced
    • 1 tsp grated ginger
    • 1 tsp grated garlic
    • 1 tbsp tomato paste
    • 1 tsp ground coriander
    • ½ tsp ground cumin
    • ¼ tsp turmeric
    • ½ tsp Kashmiri red chili powder
    • ¼ tsp garam masala
    • ¼ tsp kasoori methi, crushed finely between palms
    • ½ tsp table salt, plus more to taste
    • 2 cans (15.5 oz/439 g each) chickpeas, drained
    • 2–3 tbsp water
    • 1–2 tsp fresh lime juice

    To Finish

    • ¼ cup nylon sev (thin sev is best)
    • extra sev, on the side
    • 2–3 tbsp chopped cilantro
    • chaat masala, for a light dusting
    • optional: pomegranate arils

    Directions

    Quick-Pickle the Onions

    In a bowl, whisk together vinegar, warm water, sugar, and table salt until dissolved.

    Add sliced red onion and toss. Let sit 30–60 minutes, then drain well before plating.

    Make the Date–Tamarind Reduction

    In a small saucepan, combine tamarind paste, water, chopped dates, ⅓ cup sugar, table salt, and roasted ground cumin.

    Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, until the dates are very soft and the mixture has darkened slightly and reduced to a loose, glossy syrup. Taste and add additional sugar as needed to balance the tartness of the tamarind.

    Blend until completely smooth. For an especially refined sauce, strain through a fine-mesh sieve. Cool completely before using; the reduction will thicken noticeably as it cools.

    Prepare the Yogurt and Chutney

    For the yogurt: whisk yogurt, table salt, sugar, and milk until smooth and lightly drizzleable. Taste and adjust salt if needed.

    For the mint-cilantro chutney: blend cilantro, mint leaves (no thick stems), seeded green chili, lime juice, sugar, table salt, and a splash of water until smooth and bright. Add water only as needed to blend; taste and adjust salt, lime, and sugar for balance.

    Crisp the Gnocchi

    Preheat oven to 450°F (conventional bake, no convection). Place the rack on the bottom or lower-middle position.

    Toss gnocchi with neutral oil, table salt, Kashmiri chili powder, chaat masala, garam masala, and optional sugar until evenly coated.

    Spread on a bare aluminum sheet pan in a single layer (do not crowd). Roast 25–35 minutes, flipping once around 15–18 minutes, until deep golden, lightly blistered, and crisp on the edges.

    Keep warm while you finish the chickpeas.

    Cook the Spiced Chickpeas

    Heat neutral oil in a skillet over medium heat. Add cumin seeds and cook until they crackle and smell fragrant (about 20–30 seconds).

    Add minced onion and cook until softened but not browned, 3–5 minutes. Add ginger and garlic and cook 30 seconds.

    Stir in tomato paste and cook 1 minute. Add coriander, ground cumin, turmeric, and Kashmiri chili powder and cook 20–30 seconds to bloom.

    Add chickpeas, table salt, and 2–3 tbsp water. Simmer 5–6 minutes, stirring, until the chickpeas are glossy and lightly coated (not wet).

    Turn off heat and stir in garam masala, crushed kasoori methi, and lime juice. Taste and adjust salt and lime for a gently warm, savory, slightly tangy finish.

    Assemble the Platter

    Use a large shallow platter (white looks especially sharp). Scatter hot crispy gnocchi evenly across the platter.

    Spoon chickpeas lightly over the gnocchi (don’t blanket the whole surface—leave golden gnocchi exposed).

    Drizzle yogurt in ribbons, then drizzle date–tamarind reduction sparingly in thin lines. Add small streaks or spoonfuls of mint-cilantro chutney.

    Scatter drained pickled onions. Sprinkle with nylon sev, chopped cilantro, and a light dusting of chaat masala. Add optional pomegranate arils.

    Serve immediately while the gnocchi is still crisp, with extra sev on the side for topping.

    Notes

    Preparation

    • Crispness is the make-or-break detail. Roast the gnocchi on a bare aluminum sheet pan, use conventional bake (no convection), and flip once to encourage browning before the centers dry out.
    • The slight reduction in chaat masala paired with a touch of garam masala rounds the flavor and softens any overly sulfury notes from black salt.
    • For the date–tamarind reduction, start with ⅓ cup sugar and adjust only after the mixture has simmered. Tamarind varies considerably in tartness, so the final amount of sugar may vary from batch to batch.
    • To make roasted ground cumin, toast cumin seeds in a dry skillet until fragrant and a shade darker, then cool and grind finely.

    Serving Suggestions

    • Serve as a shareable appetizer platter. Keep extra yogurt, chutney, and sev on the side so guests can customize and you can refresh crunch as needed.

    Variations

    Boost heat (without changing the family-friendly base):

    • Drizzle chili oil over one quadrant of the platter, or over individual servings.
    • Sprinkle individual servings with a pinch of cayenne before serving.
    • Make a “hot” green chutney bowl by blending in an extra green chili; serve on the side.
    • Scatter thinly sliced fresh green chili over one edge of the platter.

    For a more traditional chaat feel, add a handful of boiled diced potatoes or a spoonful of chana masala-style gravy to the chickpea layer.

    If mint is especially strong, reduce it further (to 2 tbsp lightly packed) and rely on cilantro + lime for the bright green profile.

    Make-Ahead & Storage

    Make ahead (best):

    • Quick-pickled onions: 2–3 days refrigerated (drain before serving).
    • Date–tamarind reduction: 5–7 days refrigerated. It will thicken as it chills; loosen with warm water, 1 tsp at a time, until easily drizzleable.
    • Mint-cilantro chutney: 2–3 days refrigerated; press plastic wrap directly onto the surface to slow browning.
    • Chickpeas: 3–4 days refrigerated; reheat gently with a splash of water.
    • Yogurt sauce: 2–3 days refrigerated; whisk before using.
    • Day-of only: roast the gnocchi and assemble right before serving for maximum crispness. If needed, you can re-crisp gnocchi on a sheet pan at 450°F for 5–7 minutes.