A drink made from tangerine + cara cara orange juice, pomegranate molasses, mint, and green tea.

This blood orange cinnamon lassi is probably the best alternative I’ve ever tried to its more popular counterpart.

Agnolotti is a type of ravioli. This version contains a curried cauliflower ricotta.

The steps to crisp, but baked sweet potato fries.

This Japanese strawberry shortcake is incredibly light, with a whipped cream frosting that’s barely sweetened.

Made with lime basil.

Using the tangzhong method produces an incredibly moist, luscious loaf of bread, made aromatic due to black sesame seeds.

In this fava bean salad with mint and ricotta cheese, the trinity of fava beans, mint, and lemon zest serve as the backbone to its flavor.

An ice cream with a sour cream base and blueberry swirl.

Shakshuka is an egg dish full of bell peppers and onions.

These fruit bars contain strawberry, rhubarb, and crystallized ginger.

I decided to take advantage of the spring vegetable by giving it the tempura treatment.

A spring version of tiramisu, made with strawberries and rhubarb.

Lavender Macarons with honey buttercream.

Because wild ramps are related to garlic, ramp pesto seemed the perfect way of using up these hard-to-find greens.

My first attempts at macarons. I stuck with plain almond flavor, but the filling is caramelized white chocolate ganache.

A spiked lemonade that’s infused with thyme.

These chocolate Guinness cupcakes are great for celebrations.

As a caveat, this makes a pretty melty ice cream. But it tastes spectacular, especially with the honeycomb pieces.

A key lime pie with a cool, invigorating lime taste. It goes fantastically with the graham cracker crust.

A focaccia made with spelt flour and topped with fresh rosemary, Pecorino, garlic, and sea salt.

A Czech-style cabbage soup with a finishing touch of caraway seeds and dill.