Category: Cookbooks

Chefs, Cookbooks, Paris

Mokonuts Chocochunk Cookies

Mokonuts peanut butter, black sesame tahini and chocochunk cookies
Photography:  Mickaël Bandassak

This cookie recipe comes from the Paris bakery-cafe Mokonuts Bakery. It is a newly opened sister shop to the restaurant Mokonuts that is on the same block and is one of my favorite reservations. Yes, I specifically say reservation, because it’s tiny inside, seating maybe 20 diners at most, so I highly recommend booking ahead. The menu changes daily, including the fresh-baked trio of cookies offered for dessert. For one of my meals, I had Vietnamese coffee with orange, cherry leaf with sesame and chocolate buckwheat. Her signature cookie flavors are now made for the bakery, including: miso peanut butter, black sesame tahini and chocochunk (shown in the photo above). Enjoy as is or a la mode.

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Chefs, Cookbooks, Sweet Recipes

Honey Cake Recipe from 20th Century Cafe


My favorite cake. That’s a pretty big statement to make but it’s true. I love the Russian Honey Cake from the former 20th Century Cafe in San Francisco. I’ve posted about it one, two, three … okay, many times. Tender honey cake is separated by luscious burnt honey and dulce de leche cream, for a total of 20 layers!

Every time I enjoyed a slice at the cafe, I told myself, I need the recipe. My wish came true when it was published in The New York Times. UPDATE: Pastry chef Michelle Polzine published a new version in her cookbook that I’m sharing here. I followed the instructions exactly and was very pleased with the results. The textures and flavors were spot on.

*This post uses affiliate links

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Chefs, Cookbooks, Savory Recipes

Scallion Roti Canai

Pulling apart scallion roti canai
Photo by Evan Sung for Breaking Bao Cookbook

Remember, during the pandemic, when we decided to grow our own scallions from leftover bulbs? Unfortunately, mine didn’t really grow, so I bought a bunch for scallion biscuits and pancake testing. While I got the technique and flavor down, the texture wasn’t quite right. I needed more flakiness. Enter: Clarice Lam’s recipe from her new book Breaking Bao. She, too, sought after flaky layers for scallion pancakes and ended up with a roti canai recipe.

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Cookbooks, San Francisco, Sweet Recipes

Homemade Graham Crackers

 

 
 
 
 
 
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A post shared by pastrywithjenn • jenn yee (@pastrywithjenn)

 

I’m thrilled to share Miette’s graham crackers recipe from Pastry Chef and Owner Meg Ray. The San Francisco patisserie has been around since 2001 and truly no other shop is quite as charming. Whenever I pass by the Ferry Building location, I can’t help but look at the latest curation of candies, all perfectly packaged, but my sweet fix for candy seems to have gone away in my adulthood. Instead, I opt to go to the stand-alone freezer for one of the ice cream sandwiches, specifically the graham cracker with creme fraiche ice cream.

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