Chic Eats | Everyday, Seasonal, and Regional Food

Garlic, leeks, and especially green onions - my affection for spring/summer alliums runs deep. Scallions on all the things is a life motto worth living.
I came across scallion oil a while back and promptly bookmarked it in my brain. Frying naked green onions while infusing the oil with their greatness was a brilliant idea. But what to do with this treasure? A quick search produced several recipes for...

With the move to industrial mills and refined wheat around 1900, flour shifted from being a flavor component to simply being a vehicle for flavor. It became a blank canvas rather than an ingredient worthy of consideration.
I often beat the drum that quality whole grains make food taste better. The nutrition is important, no doubt, but it's the aroma and depth of flavor that changed the way I cook. When I swap some whole grain flour into a 100% all-purpose recipe, it never...

This showstopping Fresh Ginger Cake is gently adapted from David Lebovitz's Ready For Dessert and Samin Nosrat's Salt Fat Acid Heat. The addition of honey whipped cream and candied kumquats was inspired by two restaurants that I visit regularly - Milo...

Candied kumquats jumped onto my cooking wishlist after having them with a dessert at Rustic Canyon. I flipped open a few cookbooks and was happy to find a straightforward recipe in the original Tartine. The book is unfortunately out of print but if you...