Bags of Spices

THE HUGGINS FAMILY

Favorite Recipes

Search

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.

  • Bahmi with Chili-Garlic Ground Chicken

    Bahmi with Chili-Garlic Ground Chicken

    These noodles first appeared at our Easter table when I was tired of serving the same traditional holiday dinner and decided to make something completely different alongside it. They were such a hit that the family has requested them often ever since. Our version pairs thick, chewy homemade bahmi noodles with a glossy chili-garlic sauce, finely crumbled chicken, and fresh garnishes served at the table.

    Ingredients

    • Ground Chicken
    • 1 lb (454 g) ground chicken
    • 2 tbsp (30 g) Shaoxing wine
    • 2 tsp (10 g) soy sauce
    • 1 tsp (3 g) cornstarch
    • 1 tsp (5 g) neutral oil
    • Chili-Garlic Sauce
    • 2 tbsp (28 g) neutral oil
    • 2 tbsp (30 g) sambal oelek
    • 2 tbsp (18 g) garlic, finely minced
    • 2 tbsp (12 g) fresh ginger, finely minced
    • 8 green onions, thinly sliced, white portions and green tops separated; reserve the tops
    • 3 cups (710 g) chicken broth
    • ⅓ cup (80 g) soy sauce
    • ¼ cup (80 g) ketjap manis
    • 2 tbsp (30 g) Shaoxing wine
    • 2 tbsp (36 g) oyster sauce
    • 1 tbsp (12 g) granulated sugar
    • ¼ tsp (1 g) roasted sesame oil
    • 1 tbsp (15 g) fresh lime juice
    • ¼ cup (32 g) cornstarch
    • ¼ cup (60 g) cold water
    • For Serving
    • 1 batch Bahmi Noodles
    • 1 small cucumber, julienned
    • 1 cup (100 g) mung bean sprouts
    • ½ cup (70 g) roasted, unsalted peanuts, coarsely chopped
    • ¼ cup (10 g) loosely packed fresh cilantro leaves, roughly chopped
    • 1 lime, cut into wedges

    Directions

    Marinate the Chicken

    Gently combine the ground chicken, Shaoxing wine, soy sauce, cornstarch, and oil. Let stand for 10–15 minutes.

    Mix the Sauce

    Whisk together the chicken broth, soy sauce, ketjap manis, Shaoxing wine, oyster sauce, and sugar. In a separate small bowl, stir together the cornstarch and cold water.

    Cook the Chicken

    Heat a wok or large skillet over medium-high heat. Add the oil, followed by the chicken. Let the chicken sear briefly, then break it into fine crumbles and cook until lightly browned and the thickest pieces reach 165°F (74°C).

    Add the Aromatics

    Add the sambal oelek, garlic, ginger, and green-onion whites. Stir-fry for about 30 seconds, until fragrant. Transfer the chicken mixture to a bowl and set aside.

    Finish the Sauce

    Pour the broth mixture into the wok and bring to a boil. Stir the cornstarch slurry again, then add it gradually until the sauce is glossy, flowing, and thick enough to cling to the noodles. The entire slurry may not be needed. Remove from the heat and stir in the roasted sesame oil and lime juice.

    Add about one-third of the finished sauce to the chicken mixture, or enough to coat it generously, and stir to combine. Keep warm. Reserve the remaining sauce for the noodles. Just before serving, stir the reserved green-onion tops into the chicken mixture.

    Cook the Noodles

    Prepare the Bahmi Noodles according to the recipe. Boil for 2–4 minutes, until the noodles reach your preferred doneness, then drain thoroughly without rinsing.

    Assemble

    Toss the drained noodles with the reserved sauce until evenly coated, then transfer to shallow bowls or a serving platter. Spoon the chicken and sauce mixture over the center of the noodles. Serve immediately, with the cucumber, bean sprouts, chopped peanuts, cilantro, and lime wedges at the table.

    Yield: 6 servings.

    Notes

    Preparation

    • The sauce should remain glossy and flowing rather than becoming as thick as gravy.
    • Add the cornstarch slurry gradually; the entire amount may not be needed.
    • If the drained noodles must wait before serving, toss them with only enough neutral oil to prevent sticking.

    Variations

    • Ground pork or turkey may be substituted for the ground chicken.
    • Adjust the sambal oelek to make the sauce milder or spicier.

    Make-Ahead & Storage

    • The cooked chicken mixture and unthickened sauce can be prepared separately up to 1 day ahead and refrigerated in covered containers.
    • Reheat the chicken mixture and sauce separately. Bring the sauce to a boil, thicken it with the freshly stirred cornstarch slurry, then combine about one-third with the chicken as directed.
    • Refrigerate leftover noodles and chicken mixture separately when possible. Reheat gently, adding a small amount of chicken broth if the sauce has thickened too much.
  • California-Style Pork Chile Verde

    California-Style Pork Chile Verde

    This California-style Pork Chile Verde has its roots in a family recipe I’ve been making for years, built around tender pork shoulder and homemade salsa verde with roasted Anaheim chiles, tomatillos, onion, garlic, and cilantro. Over time, I’ve refined the balance to emphasize the rich, roasted pepper flavor while keeping the tomatillos in the background. Slowly braised pork shoulder gives the sauce wonderful savory depth, while fresh cilantro and lime bring everything together.

    Ingredients

    Pork

    • 3 lb (1.36 kg) boneless pork shoulder, cut into 1¾-inch (4–5 cm) cubes
    • 2 tsp table salt, divided (1½ tsp for pork, ½ tsp for sauce)
    • 2 tbsp avocado oil, for browning

    Roasted Chile Base

    • About 1⅓ lb (600 g) roasted Anaheim chiles, peeled and seeded, prepared weight
    • 8 oz (225 g) tomatillos, husked and rinsed
    • 1 large jalapeño (40–50 g), half the seeds and membranes removed
    • 1 medium white onion (about 175 g), divided
    • 5 garlic cloves, peeled

    Braising & Finish

    • 1–1½ cups (240–360 ml) chicken broth, as needed
    • ¾ tsp ground cumin
    • ¾ tsp dried Mexican oregano
    • ⅛ tsp MSG (optional)
    • ¼ cup (10 g) fresh cilantro leaves and tender stems, chopped
    • 2 tsp fresh lime juice, plus more to taste
    • Additional table salt, to taste

    Directions

    Salt the Pork

    Sprinkle the pork cubes evenly with 1½ tsp of the table salt and toss to coat. Cover and refrigerate for about 1 hour before browning to allow the salt time to penetrate. Pat dry before browning.

    Roast the Chiles and Vegetables

    Arrange the Anaheim chiles, tomatillos, jalapeño, and half the onion on a baking sheet, tucking the garlic cloves beneath a large onion slice to protect them from direct broiler heat. Broil, turning the exposed vegetables as needed, until the chiles are blistered and the vegetables are softened. Transfer the Anaheim chiles to an airtight container and let steam for 10 minutes, then peel, seed, and weigh 1⅓ lb (600 g) of prepared chile flesh. Reserve about ⅓ lb (150 g) of the Anaheim chiles and chop them into bite-size pieces. Roughly chop the remaining half of the onion.

    Prepare the Chile Base

    Blend the remaining 1 lb (450 g) roasted Anaheim chiles with the roasted tomatillos, jalapeño, roasted half-onion, garlic, ½ cup (120 ml) broth, cumin, oregano, and MSG until mostly smooth. Keep the reserved chopped Anaheim chiles separate.

    Brown the Pork

    After the refrigerated salting period, pat the pork cubes dry. Heat the avocado oil in a heavy Dutch oven over medium-high heat. Brown the pork in batches on two or three sides, leaving some surfaces unbrowned so the meat does not overcook; transfer to a plate. Avoid crowding the pot.

    Build the Braise

    Reduce heat to medium. Add the chopped raw half-onion to the Dutch oven and sauté for 4–6 minutes until softened, scraping up browned bits. Pour in the chile base and ½ cup (120 ml) additional broth; stir to loosen the fond. Return the pork and juices to the pot, add the reserved chopped chiles, and sprinkle in the remaining ½ tsp salt. Add more broth only if needed to maintain moisture; the pork need not be submerged.

    Braise Gently

    Cover and maintain a very gentle simmer over low heat, ideally with liquid around 185–195°F (85–91°C). Begin checking at about 2½ hours; allow approximately 3 hours total, until a fork enters a cube with modest resistance but the meat still holds its shape. Turn the cubes occasionally and add small amounts of broth if the bottom begins to dry.

    Adjust and Finish

    If the sauce is too thin, lift the pork out carefully and simmer the sauce uncovered until it lightly coats a spoon, then return the meat to warm through. Remove from heat. Fold in the cilantro and lime juice, taste, and adjust salt or lime. Serve with intact, tender pork cubes rather than shredding them.

    Yield: Approximately 6–8 servings.

    Notes

    Preparation

    • Chile weights: The 1⅓ lb (600 g) measure is after roasting, peeling, and seeding. Purchase more than this amount fresh to account for losses.
    • Texture: Use well-marbled pork shoulder and stop braising while the cubes are tender but still intact. Avoid a hard boil, which can toughen the exterior and accelerate shredding.
    • Consistency: Simmer the sauce uncovered until it reaches the desired thickness, removing the pork first if needed to keep the pieces intact.
    • Timing: Judge pork tenderness and sauce thickness rather than the clock; braising times vary with cube size and simmer intensity.

    Variations

    • Milder: Remove all seeds and membranes from the jalapeño.
    • Spicier: Keep all the jalapeño membranes and seeds or roast one additional serrano with the vegetables.

    Serving Suggestions

    • Serve with warm flour tortillas, Mexican Rice, and Refried Beans. Add sliced avocado and pickled jalapeños for a fresh, tangy contrast.

    Make-Ahead & Storage

    • Refrigerate promptly in shallow covered containers for up to 3–4 days. Freeze portions for up to 3 months for best quality. Reheat gently so the pork cubes remain intact.
  • Ginger Pandan Ice Cream

    Ginger Pandan Ice Cream

    This ginger pandan ice cream brings together the warm, lively flavor of fresh ginger and the gentle floral aroma of pandan in a creamy coconut milk custard. Whole milk keeps the base smooth and scoopable, while vanilla softens the edges of the spice. Add chopped crystallized ginger for occasional sweet, chewy bites, and finish each serving with roasted macadamias for a little crunch.

    Ingredients

    • Ice Cream Base:

    • 1 can (13.66 oz / 403 ml) full-fat coconut milk
    • 1 cup (240 g) whole milk
    • ½ cup (100 g) sugar
    • 2 tbsp (25 g) sugar
    • 4 large egg yolks
    • ¼ tsp fine salt
    • 130 g fresh ginger, peeled and thinly sliced
    • ¼ tsp pandan extract
    • 1 tsp vanilla extract
    • ¼ cup (about 40 g) finely chopped crystallized ginger, optional
    • Roasted chopped macadamias, for serving

    Directions

    Infuse the Milk

    Combine the coconut milk, whole milk, ½ cup sugar, salt, and fresh ginger in a saucepan. Heat, stirring occasionally, to 170°F (77°C). Remove from the heat, cover, and steep for 45 minutes. Leave the ginger in the milk mixture.

    Prepare the Custard

    In a separate bowl, whisk the egg yolks with the remaining 2 tbsp sugar until smooth. Reheat the ginger-infused milk mixture to about 170°F (77°C). Slowly whisk about ½ cup of the hot mixture into the yolks, then pour the tempered yolks back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F (79°C) and lightly coats the back of a spoon.

    Finish and Chill

    Remove from the heat and stir in the pandan and vanilla extracts. Strain the custard through a fine-mesh sieve into a clean container, pressing gently on the ginger to extract the custard clinging to it. Cover and chill at least 4 hours or overnight.

    Churn and Freeze

    Churn the thoroughly chilled custard in an ice cream maker according to the manufacturer’s instructions. If using crystallized ginger as a mix-in, chop it finely and toss it with a little sugar to coat and separate the pieces. Add it when the machine signals for mix-ins. Transfer to a lidded container and freeze until firm. Serve topped with roasted chopped macadamias and small pieces of crystallized ginger.

    Makes about 1 quart (950 ml).

    Notes

    Preparation

    • For the optional crystallized ginger mix-in, chop it finely and toss it with a little sugar to keep the pieces separate as you add them during churning. The small amount of extra sugar does not noticeably affect the ice cream.
    • Chill the custard thoroughly before churning for the best texture.

    Serving Suggestions

    • Top each serving with roasted chopped macadamias and small pieces of crystallized ginger just before serving.
    • This ice cream is also delicious with our homemade hot fudge sauce.

    Make-Ahead & Storage

    • Freeze in an airtight container. Let stand at room temperature for several minutes before scooping, if needed.
  • Cinnamon Chocolate-Coconut Ice Cream

    Cinnamon Chocolate-Coconut Ice Cream

    After a Mexican meal, there’s something comforting about settling in with a cool scoop of ice cream. Chocolate and coconut make this one rich and creamy, while cinnamon adds a gentle warmth to the finish. The cinnamon gives the chocolate a little of the familiar character of Mexican hot chocolate. For a bolder dessert, the optional ghost pepper or habanero variation brings a gradual, fruity heat.

    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) unsweetened Dutch-process cocoa powder
    • 1 tsp ground cinnamon (about 2.5 g)
    • about ⅞ oz (25 g) dark chocolate, finely shaved or chopped
    • 4 large egg yolks
    • ¼ tsp table salt
    • ½ tsp vanilla bean paste

    Directions

    Prepare the Chocolate Base

    In a medium saucepan, whisk together the cocoa powder, cinnamon, and ⅓ cup (about 67 g) of the sugar. Whisk in about ½ cup (120 ml) of the coconut milk until smooth. Heat over medium-low heat, whisking occasionally, until the mixture reaches about 150°F (66°C). Add the dark chocolate and stir until 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. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F (79°C). Do not let it boil. 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’s instructions. Transfer to a freezer-safe container and freeze until firm enough to scoop.

    Yield: About 1 quart (950 ml).

    Notes

    Variations

    • Ghost Pepper or Habanero: For a spicy version, add 1 g fresh ghost pepper or 2 g fresh habanero to the chocolate base when it reaches about 150°F (66°C). Continue with the recipe. After tempering the yolks and returning them to the saucepan, heat gently until the pepper’s flavor and heat are noticeable. Strain out the pepper, return the custard to the saucepan, and cook to 175°F (79°C). The original chocolate-coconut recipe uses 1 g ghost pepper; 1.5 g gives a hotter result. Pepper heat varies, so remove it sooner for a milder flavor. Wear gloves when handling peppers.

    Serving Suggestions

    • Serve in small scoops after a Mexican meal.
    • Lightly dust each serving with ground cinnamon for extra aroma.

    Make-Ahead & Storage

    • The custard can be prepared up to 24 hours ahead and refrigerated 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.
  • Patatje Verde — Mexican-Inspired Dutch Frites

    Patatje Verde — Mexican-Inspired Dutch Frites

    Inspired by Dutch snackbar favorites patat speciaal and patatje oorlog, Patatje Verde gives golden, crisp frites a Mexican-inspired finish. Roasted Anaheim chiles and tomatillos make a bright, gently sweet and tangy green sauce, drizzled separately with cool, creamy frietssaus in equal amounts and finished with finely diced white onions. Enjoy these frites on their own or alongside Chile Verde Burritos.

    Ingredients

    Frites

    • 4 lb (1.8 kg) russet potatoes
    • Neutral frying oil, as needed
    • Table salt, to taste

    Roasted Green Chile Sauce

    • About 7 medium tomatillos (300 g), husked and rinsed
    • Roasted Anaheim chiles (240 g after peeling, stemming, and seeding)
    • 1 large jalapeño (60 g), stem removed, seeds and membranes intact
    • 4 cloves garlic, peeled
    • About ⅓ cup (50 g) white onion, cut into large wedges
    • 2 tbsp (30 ml) avocado oil
    • 2 tsp sugar
    • 1 tsp apple cider vinegar
    • 1 tsp ground cumin
    • ½ tsp Mexican oregano
    • ½ tsp table salt, plus more to taste
    • 4 tsp (20 ml) fresh lime juice
    • Water or chicken broth, only if needed

    Frietssaus and Toppings

    • Prepared House Mayonnaise, using the frietssaus variation, for drizzling
    • 1 cup (about 150 g) finely diced white onion
    • Finely chopped cilantro, optional

    Directions

    Roast the Anaheim Chiles

    Preheat the broiler to high. Broil the Anaheim chiles, turning as needed, until their skins blister and char. Place in a covered bowl for about 10 minutes, then peel, remove stems and seeds, and measure 240 g of prepared chiles.

    Prepare the Green Chile Sauce

    Arrange the tomatillos, jalapeño, and large onion wedges on a baking sheet. Tuck the garlic cloves beneath the onion wedges so the onion protects them from direct heat. Broil for 6–10 minutes, turning the tomatillos and jalapeño as needed, until softened with lightly charred spots. Check that the garlic is tender but not burned.

    Blend the roasted vegetables and garlic with the Anaheim chiles, sugar, apple cider vinegar, cumin, oregano, and salt until smooth. Add only enough water or chicken broth to help the blender turn, if necessary.

    Heat the avocado oil in a saucepan over medium heat. Carefully add the blended sauce, reduce heat to medium-low, and simmer, stirring occasionally, for about 8–12 minutes or until thick enough to cling to frites. Remove from heat and stir in the full 4 tsp (20 ml) lime juice. Taste and adjust salt if needed. Keep warm or let cool to room temperature.

    Prepare the Frites

    Cut the potatoes into frites about ⅜–½ inch (1 cm) thick. Soak in cold water for at least 20 minutes, then drain and dry thoroughly.

    Heat the frying oil to 275–300°F (135–150°C). Fry in batches for 4–6 minutes until tender but not browned. Remove and cool for 20–30 minutes.

    Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 3–5 minutes until golden and crisp. Drain briefly and season immediately with salt.

    Assemble the Patatje Verde

    Divide the hot frites among serving dishes. Drizzle the cool frietssaus and green chile sauce separately, in equal amounts, creating contrasting ribbons over the fries; do not blend the sauces together. Finish with finely diced raw white onion and optional cilantro. Serve immediately.

    Yield: Approximately 8–12 side servings.

    Notes

    Preparation

    • Anaheim chile weight: Measure 240 g after roasting, peeling, and removing stems and seeds. Buy extra fresh chiles to account for trimming losses.
    • Jalapeño: Use 60 g with the seeds and membranes intact for the tested-style heat level. Pepper heat varies.
    • Two distinct sauces: Use equal amounts of frietssaus and green chile sauce, drizzled individually over the frites rather than mixed ahead.
    • Texture: Reduce the green sauce until smooth and spoonable so it coats rather than soaks the crisp potatoes.

    Variations

    • Canned Green Chiles: Replace the 240 g roasted Anaheim chiles with two 4 oz (113 g each) cans of diced green chiles, lightly drained. Add directly to the blender; their flavor will be milder and less roasted.
    • More Heat: Substitute serrano chiles for some or all of the jalapeño, starting with less than 60 g and adjusting to taste because serranos are typically hotter.
    • Creamy Verde Sauce: Once the green chile sauce has cooled completely, stir in House Mayonnaise prepared as frietssaus at about 30% of the finished sauce volume. For example, combine ¾ cup (180 ml) green chile sauce with ⅓ cup (80 ml) frietssaus. Use this creamy sauce in place of the separate green chile sauce and frietssaus drizzles.

    Serving Suggestions

    • Serve on their own as a Dutch-Mexican snackbar-style dish or alongside Chile Verde Burritos.
    • For burritos with frites inside, add a modest handful of freshly fried potatoes and use only a small amount of sauce to avoid a soggy filling.

    Make-Ahead & Storage

    • Refrigerate the green chile sauce in an airtight container for up to 3–4 days; reheat gently before serving if desired.
    • Keep frietssaus chilled according to the House Mayonnaise recipe.
    • Par-fry the potatoes earlier in the day, cool and refrigerate, then complete the second frying just before serving. Assemble only when ready to eat.
  • House Mayonnaise

    House Mayonnaise

    This house mayonnaise brings together two styles we especially enjoy: the clean, tangy character of Southern-style mayonnaise and the smoother, slightly sweeter balance of Dutch mayonnaise. Made with a neutral oil and just enough mustard and vinegar to keep it lively, it works equally well with sandwiches, deviled eggs, salads, and hot, salty frites, with a few simple variations that take it in entirely different directions.

    Ingredients

    • 8 oz (225 g) soybean oil
    • 1 large egg yolk
    • 2 tsp white vinegar
    • 1 tsp apple cider vinegar
    • 2 tsp water
    • 1½ tsp Dijon mustard
    • 3 g sugar
    • 2 g table salt

    Directions

    Prepare the Mayonnaise

    Let the ingredients stand at room temperature for about 15 minutes so they are close to the same temperature.

    Add the egg yolk, white vinegar, apple cider vinegar, water, Dijon mustard, sugar, and salt to a wide-mouth pint mason jar. Pour the soybean oil over the top and allow the mixture to settle for a minute.

    Place the head of an immersion blender flat against the bottom of the jar so it covers the yolk. Blend without moving the blender until a thick, pale emulsion forms around the blade. Slowly lift and tilt the blender through the remaining oil until the mayonnaise is completely emulsified and smooth.

    Let the mayonnaise rest for a few minutes, then taste and adjust as needed. If it is thicker than desired, blend in cold water ½ tsp at a time until it reaches the preferred consistency.

    Yield: About 1 cup (240 ml).

    Notes

    Preparation

    • Eggs: Commercially pasteurized egg yolks are the simplest choice when raw-egg safety is a concern.
    • Sous Vide Egg Treatment: To reduce the risk associated with raw egg, place refrigerated eggs in a 135°F (57°C) sous vide bath for 75 minutes, then transfer immediately to an ice bath for 10 minutes. Refrigerate until needed. This home heat treatment reduces the risk of Salmonella but is not equivalent to commercially pasteurized eggs; commercially pasteurized eggs or yolks remain the safest choice.
    • Oil: Soybean oil keeps the flavor especially neutral. Refined canola oil can be substituted if preferred, although it may contribute a little more seed-like flavor.
    • Immersion blender: A container only slightly wider than the blender head helps the emulsion form quickly and reliably.

    Variations

    • Frietssaus: For a lighter, slightly sweeter sauce for frites, blend 1–2 tsp additional cold water and 1–2 g additional sugar into the finished mayonnaise. Adjust gradually so the sauce remains creamy rather than thin.
    • Southern-Style Mayonnaise: For a sharper, Duke’s-inspired mayonnaise, use 1 tbsp white vinegar, 2 tsp apple cider vinegar, and 1 tsp water in place of the base recipe’s vinegars and water. Omit the sugar and Dijon mustard, and add ⅛ tsp sweet paprika. Prepare as directed.
    • Garlic Mayonnaise: Blend 1 small garlic clove, finely grated or pressed, into 1 cup (240 ml) finished House Mayonnaise. Refrigerate for at least 30 minutes before serving to allow the garlic flavor to mellow and develop.
    • Curry Mayonnaise: Stir 1½ tsp mild curry powder into 1 cup (240 ml) finished House Mayonnaise. Refrigerate for at least 30 minutes before serving so the curry can hydrate and the flavors can meld. Add up to ½ tsp additional curry powder to taste for a more pronounced flavor.

    Serving Suggestions

    • Use as an all-purpose mayonnaise for sandwiches, burgers, deviled eggs, egg salad, potato salad, or as a base for other sauces.
    • Serve the Frietssaus variation with hot, well-salted frites.

    Make-Ahead & Storage

    • Refrigerate promptly in a clean, covered container and keep cold. Use within 3 days, and discard it sooner if there is any question about freshness.
  • 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

    • 2 cups (480 g) whole milk
    • 1 cup (240 g) heavy cream
    • 6 tbsp (75 g) granulated sugar, divided
    • 1½ tbsp (32 g) honey
    • 5 large egg yolks
    • ¼ tsp (about 0.6 g) ground cinnamon
    • ⅛ tsp table salt

    Toasted Nuts

    • ⅓ cup (45 g) shelled pistachios
    • ⅓ cup (30 g) sliced or slivered almonds

    Crisp Phyllo Clusters

    • 4 sheets phyllo dough, thawed
    • 2½ tbsp (35 g) unsalted butter, melted
    • 1 tbsp (13 g) granulated sugar
    • ¼ tsp ground cinnamon
    • pinch of table salt

    Warm Honey-Lemon Sauce

    • 2 tbsp (42 g) honey
    • 1½ tbsp (19 g) granulated sugar
    • 2 tbsp (30 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 3 tbsp (about 38 g) of the sugar in a saucepan. Heat until steaming but not boiling.

    Whisk the egg yolks with the remaining 3 tbsp (about 38 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 (77–79°C) 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 (163°C). 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 (177°C) 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 according to your ice cream maker’s instructions, using a medium-firm ice cream setting if available. 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 (38–43°C).

    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.

    Yield: About 1 quart (950 ml), 8 servings.

    Notes

    Preparation

    • Keep the phyllo clusters separate from the frozen ice cream and add them immediately before serving so they remain crisp.
    • The honey-lemon sauce should be lightly warm rather than hot so it does not melt the ice cream too quickly.

    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 Suggestions

    • Drizzle each scoop with 1–2 tsp of warm honey-lemon sauce, then finish with crisp phyllo clusters and the reserved toasted nuts.

    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 temper at room temperature for 8–10 minutes before scooping.
    • Store the cooled phyllo clusters in an airtight container at room temperature for up to 2 days.
    • Refrigerate the honey-lemon sauce in an airtight container for up to 1 week and rewarm it gently before serving.
  • 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 (about 360 g) plain Greek yogurt
    • 2 tbsp (30 ml) lemon juice
    • 2 tbsp (30 ml) extra virgin olive oil
    • 1 tsp garlic, minced
    • ½ tsp table salt
    • Freshly ground black pepper, to taste

    Meatballs

    • 1½ lb (680 g) ground beef, preferably 85% lean
    • ¼ lb (113 g) ground pork
    • ¼ lb (113 g) ground lamb
    • ⅓ cup (about 40 g) plain breadcrumbs
    • ⅓ cup (80 g) whole milk
    • 1 tbsp dried parsley
    • 1 large egg
    • ½ medium yellow onion (about 100 g), finely grated
    • 1 tbsp (about 10 g) garlic, minced
    • 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 (15 ml) 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 (218°C). 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 1¾ oz (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 (71°C).

    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.

    Yield: Approximately 24 meatballs (8 servings).

    Notes

    Preparation

    • The ¼ lb (113 g) of lamb accounts for about 12½% 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.

    Variations

    • Adjust the ½ lb (about 227 g) combined pork and lamb to taste, using all pork, all lamb, or any blend in between. The equal amounts of ¼ lb (113 g) each keep 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; use 1½ oz (45 g).
    • For traditionally fried keftedes, heat about ¼ inch (6 mm) 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 (71°C), 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.

    Serving Suggestions

    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 (163°C), 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 (4 cm) 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 (218°C). 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.

    Yield: Approximately 8 servings.

    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.

    Variations

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

    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.

    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 (218°C) 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 (100 g) 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 (25 g) sugar until smooth. Slowly whisk about 1 cup (240 ml) 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’s instructions. Transfer to a freezer-safe container and freeze until firm, about 4 hours.

    Yield: About 1 quart (950 ml).

    Notes

    Preparation

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

    Variations

    • Mango Ice Cream: Omit the ghost pepper and prepare the custard as directed, skipping the steps to add and remove the pepper.
    • 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.