Recipes & Menus

These chocolaty pastries have the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.

This makes enough green matcha glaze for one full recipe of gem cakes; you can halve the recipe if you’d like an assortment of flavors.

This rum cocktail is a tropical riff on a gingery mule. Pomegranate gives it a lovely tartness, and there’s a refreshing bubble from the soda.

This makes enough milk tea glaze for one full recipe of gem cakes; you can halve the recipe if you’d like an assortment of flavors.

An easy press-in Nilla wafer crust cradles a silky layer of fresh banana cheesecake, which gets topped with a light and fluffy sour cream whip.

Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.

These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.

Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.

Time, rather than years of experience, is what you really need when making your own brioche. Along with a mixer fitted with a dough hook. Fortnum’s chefs have been using this particular recipe for over 32 years. The reason? It works like a dream, every single time.

This dish, a riff on perennially popular sesame noodles, features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they’re a great alternative to wheat noodles, and particularly friendly to those living with Crohn’s disease, who often avoid gluten. Additionally, while classic sesame noodles are often made with spicy ingredients like chili, garlic, and onion—all of which can trigger a flare-up for people with Crohn’s, says registered dietitian Andrea Kirkland—these noodles are b.…

Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between sweet and savory. Sweet versions are always round and smooth, while savory ones will have a tail hinting at the filling inside.

Every Soul and Southern kitchen has a good all-purpose seasoned flour to use for frying. This will keep for months in a cool, dry place or even longer in the freezer.

In this recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.

These simple, flavorful noodles are seasoned with soy sauce and a sprinkle of umami-rich dashi powder, plus three dimensions of garlic: fresh, fried, and infused into oil.