Week 19: Tempering - Matcha ice cream
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 18: Taiwanese - Matcha and Homemade Mango Syrup Bubble Tea
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 17: On Sale - Honey Mustard Duck with Apricot Chutney and Rice
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 16: Battered - Crêpes with orange marmelade, orange and orange blossom ice-cream
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 15: Puerto Rican - Arroz con Dulce
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 14: DINOSAURS - Dinosaur ice cream sandwich
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 13: Homemade Pasta - Butternut squash, marjoram, and mascarpone ravioli, and Matcha pasta with vanilla and rum ice-cream
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 12: Tanzanian - Mshikaki and Ugali
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 11: Nostalgic - Tikka King Prawn with Indian Salad
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 10: Rice - Vanilla rice pudding, poached pear, black rice, and lemon thyme
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 9: Caramelizing - French onion soup
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 8: Animated - Apple risotto from Food Wars
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 7: Yogurt - Yogurt, honey, and pine needles sorbet with a blueberry and wine sauce
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 6: A technique you're intimidated by - Irish chai latte panna cotta??
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 5: Aotearoa - Braised abalone; black forest pavlova
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 4: Cruciferous - XL King prawns with watercress purée, radish, samphire and caper berries tempura
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 3: Stretching - Matcha and cocoa mochi with milk ice cream. Extra: naans with monkfish curry
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 2 - Scotland: Cranachan. Bonus, some pub food
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 1: Jacques Pépin - Quick Roasted Chicken with Mistard and Garlic
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
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Does anyone else still miss the old Asol?
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The number one subreddit for all things TeamFight tactics!
Week 2: Cabbage - Cooked cabbage with chorizo and smoked pork fat, and sausages.
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Week 1: Wild Mushroom and Prawn Pappardelle
Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish in that theme and share the results. Each week, your culinary repertoire gets a little bigger.
Wide Bwipo Pondseidon skin confirmed?
Disciples of the great Pondseidon/ Pondivern as envisioned by the great u/izzzzle (for legal reasons, this is not a cult). Long may he rain