Recipes

Buñuelos de Viento

This Latin American dessert is traditionally cooked and eaten during Las Posadas, an annual celebration that spans the nine days leading up to Christmas. The word Viento is Spanish for wind, and true to their name, these crispy sweet treats feel as light and airy as a butterfly’s wing in your hand. Buñuelos are delightfully fun to make and will satisfy your sweet tooth without the heaviness of many fried foods, so you can keep dancing through any and all holiday celebrations you may have planned. We promise, if you serve these to your friends and family they will beg you for this cinnamon sugar fritters.

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Chicken Tikka Masala

Charred under the broiler and then simmered in sauce, this classic British dish is a powerhouse of flavor and texture. British dish? Not kidding! An adaptation of classic Indian cuisine created by Bengali chefs to appeal to the British palate, this cultural fusion has practically become Britain's national dish.Tomatoes and cream are the key ingredients of this sauce that give it that signature pop of flavor. And, if you're a soup lover, you can double up on the tomatoes for a rich and velvety Tikka Masala tomato soup.

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Kat Lieu's Thick and Cakey Hojicha and Miso Chocolate Chip Cookies

50 min

"Confession time! I’ve never been much of a cookie person until I made gigantic monster cookies, like the monster matcha miso cookies in my cookbook, Modern Asian Baking at Home. My verdant and gigantic cookies became an obsession. By substituting matcha powder with hojicha powder, and sprinkling on some sea salt flakes at the end, I’ve created another addictive cookie to obsess over: thiccc and cakey hojicha and miso chocolate chip cookies. I recommend not skipping the miso as it gives the cookies an additional pop of umami. Happy baking!"About Kat Lieu - the doyenne and Queen of Asian baking, Kat Lieu is the founder of Subtle Asian Baking and modernasianbaking.com. Her debut cookbook is Modern Asian Baking at Home. Currently, Lieu is a full-time author, activist, and recipe developer. Follow Subtle Asian Baking @katlieu

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Kat Lieu's Beautifully Blue Mochi Cake

20 min

"Ever had butter mochi or a mochi cake? If yes, then you’ll love my irresistible and beautifully blue mochi cake! If you haven’t, that’s ok; let’s start with this recipe. I bet you’ll be mochi in love. It’s so easy to make and a great introduction to the world of mochi or rice cakes." "Mochi cakes are chewy, bouncy, and gluten-free. The toothsome mouthfeel is addictive to me! With a few ingredient substitutions, this cake can be made vegan too. Kids will love this cake, and it’ll surely be a showstopper at any dinner party!" About Kat Lieu - the doyenne and Queen of Asian baking, Kat Lieu is the founder of Subtle Asian Baking and modernasianbaking.com. Her debut cookbook is Modern Asian Baking at Home. Currently, Lieu is a full-time author, activist, and recipe developer. Follow Subtle Asian Baking @katlieu

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Spiced Monkey Bread

1 hr

Monkey bread is most often sweet, and served with a drizzle of syrupy glaze. Here we decided to give it a twist and make monkey bread that is salty, crunchy and savory.  The soft, chewy rolls of dough are piled high and baked in a Bundt pan. To eat them you pick the pieces apart like a monkey! It's fun to eat and a festive addition to a potluck or holiday table. Serve the monkey bread with a sauce like sour cream, butter, marinara or olive oil. A small ramekin perfectly fits in the middle.

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Kansas City BBQ Baked Beans

Baked beans are a BBQ's BFF, so treat them right and start with dried beans and a Dutch oven for the best results. The cooking takes a while, but the result is a hearty side dish with very little hands-on time. Thanks to our KC Tailgaters Rub and a bit of bacon, the flavor is fantastic.  Serve these beauties as a side dish or add chopped meat and make it a main. Enjoy them at your next BBQ or cook some up on a lazy winter Sunday afternoon. Just don't forget the pickles.

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Banana Fritters with Voatsiperifery Sugar

40 min

Inspired by Hawa Hassan's Mofo Akondro (Banana Fritters) from "Bibi's Kitchen" cookbook, this nut-free and grain free recipe comes together quickly and is suspiciously easy! Just dip the banana slices in the batter and pop them in a pot of hot oil. The splatter is worth the effort.Crispy on the outside and pillowy on the inside the flavors are all intensified in the frier and the pairing of banana + Voatsiperifery is heavenly. We crushed the peppercorns in a mortar and combined them with granulated sugar to make this flavorful sprinkling sugar. Sweet and peppery at the same time, this sugar compliments the Banana Fritters like nothing else could. Serve along side fresh tropical fruit or with vanilla ice cream and enjoy the flavors of Madagascar.

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Buffalo Totchos

In the realm of culinary fusion, which can admittedly be hit or miss, "totchos" are a stroke of pure pub-fare genius. Universally beloved, the combination of tater tots and nachos are proof positive that good things can be made even better. So we thought we'd see just how far we could take it with a couple of beloved spice flavors. Yes, Buffalo Spice on chicken and fresh Ranch dressing for the drizzle and dunk. 

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Blueberry Butterfly Pea Flower Muffins

Who doesn't love a mini muffin? Sometimes we need the perfect little bite with our morning cup of coffee or a tasty snack to keep us going. These darling muffins are just the thing. They get their sky blue color from Butterfly Pea Flowers. We opted to make these gluten-free for everyone's enjoyment. Little pops of sweet blueberries complement the muffins' excellent green tea-like flavor. They're really enjoyable and won't weigh you down like a traditional muffin would. Bake a batch and enjoy them throughout the week — they'll keep moist and delicious. We love using Butterfly Pea Flower as an all natural food dye! Check out our Galaxy Pops and Butterfly Horchata recipes for more blue beauties.

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