I can confidently say that pie making one of my absolute favourite activities in the kitchen. I earnestly find few things as relaxing, fun or romantic. (I said what I said).

Delicious, seasoned bread with a spiced butter filling with toasted nuts. Oh… And a maple caramel drizzle. No biggie.

Easy and quick to put together (you can make the brown butter, rosemary & honey mixture DAYS ahead), it is the thing I would 100% recommend you to make during these cold, winter mornings.

There’s a reason why these cookies sold the way they did. They’re amazing. I’ve never tasted anything like them in any shop. They’re beautiful and reminiscent of snow , they're intensely spiced, fresh and warm at the same time, but the absolute best part is the texture. They’re ultra soft and crumbly the way Mexican Mazapán feels when you bite into it.

Nutty, warm, fudgey, crispy, chewy, perfumed, earthy and melty.

Yes, they’re all that, thanks to the marvels of brown butter, dark brown sugar, tahini, nutmeg and pistachios.

Come on over to the dark side. We’ve got GREAT cookies.

My absolute fav way to start the day. Something sweet, salty, buttery and toasty cheese to have with my coffee. Following this recipe you can go from 0 to Scone in an hour and a half.

Pastry cream, turned pudding, turned flan. What a journey. And with THE short crust? (yes, the same crust from the Rolled Lemon Cookies) it becomes what I truly believe to be the most classy dessert you can present in a get together.

Easy to assemble. No equipment needed, crumbly, tender and buttery. They have this wonderful mixture of textures, and an almost caramel finish in the center. Yes. They’ve got it all.

This delicious, fresh, sweet and ever so slightly spicy cocktail started with the question: What if instead of making my current favorite summer salad, I drank it with Gin?

Leaning into the lemon. But also embracing the soft whipped cream and all that juicy, sweet summer peaches have to offer. Trully and earnestly one of the most delicious things I’ve made.