Category Archives: Recipes

Chef Yigit Pura’s New Cookbook “Sweet Alchemy” Coming Soon

Sweet Alchemy - Yigit Pura

The talented Yigit Pura – Executive Chef and Owner of Tout Sweet Pâtisserie – and former Pastry Sous Chef at Daniel in New York City and Executive Pastry for Daniel Boulud in Las Vegas just announced the release of his new cookbook, “Sweet Alchemy,” which will be available in-stores and online beginning Tuesday, August 19, 2014. The sweet and colorful book will showcase over 70 recipes of Pura’s signature pastries and desserts.

Pistachio Vietnamese Cinnamon Brittle

Pistachio Vietnamese Cinnamon Brittle

“Sweet Alchemy” is a unique cookbook that breaks down the process of baking into ingredient-driven chapters including sugar, butter and flour, eggs and dairy, fruit and flowers and chocolate. Each chapter features new twists on traditional recipes, such as Butterscotch Sauce, Sweet Almond Tart Dough, and Baked Berry Meringue Kisses. These playful sweets can be served on their own or combined into irresistible mélanges such as the Negroni Creamsicle – a composition of Citrus and Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee, and Ruby Red Grapefruit Supremes – or the Sexy Chocolate Coupe – a chocolate extravaganza that marries Dark Chocolate Cremeux to Bittersweet Flourless Chocolate Cake. With stunning photography by Frankie Frankeny, “Sweet Alchemy” brims with innovative recipes and classic techniques that will inspire home chef’s to create innovative desserts and sweet memories all year long!

Yigit Pura's Dark Chocolate Soufflé

Yigit Pura’s Dark Chocolate Soufflé

Chef Yigit Pura will embark on a book tour at various Williams-Sonoma locations around the country and believe me, you don’t want to miss him. So far, confirmed dates include:

August 19, 2014

6 – 8 p.m.

New York City, New York

Williams-Sonoma Time Warner Center

August 21, 2014

6 – 8 p.m.

Annapolis, Maryland


August 22, 2014

1 -3 p.m. King of Prussia, Pennsylvania


August 24, 2014

12 – 2 p.m.

Chicago, Illinois

Williams-Sonoma Lincoln Square

August 28, 2014 6 p.m.

Beverly Hills, California


September 6, 2014 Time TBD San Francisco, California

Williams-Sonoma Union Square


Chef Yigit Pura and Maui

Chef Yigit Pura and Maui

“With ‘Sweet Alchemy,’ I wanted to break down the barriers of intimidation people often have when it comes to making really special desserts. I want to show home chefs that with a little patience and a lot of love, they too can create wonderfully unique desserts at home.” – Yigit Pura


Learn more about Yigit Pura and Tout Sweet at

You can order a copy of Sweet Alchemy at

Photo Credit: Frankeny Images

Warm Up this Fall with Nespresso’s Apple Ginger Coffee Recipe


Nespress Apple Ginger Recipe

When you’re entertaining at home this fall, don’t leave the flavors of the season exclusively on the dining room table. Impress your friends (and warm them up) with a hint of apple, cinnamon, and ginger with the after-dinner coffee. This simple, at-home Nespresso recipe also makes a fab drink to help you wake up in the morning.


·         1 capsule of Linizio Lungo Grand Cru (or Decaffeinato Lungo)

·         1 Apple & Ginger herbal tea bag

·         2 teaspoons of maple syrup

·         3 tablespoons of milk froth

·         A pinch of ground cinnamon


·  Place the herbal tea bag in a Cappuccino cup and prepare your Grand Cru directly onto it

·  Allow the apple and ginger tea to infuse for 4 minutes, then remove the bag

·  Add the maple syrup to the coffee and set aside

·  Prepare the milk froth using the steam nozzle of your Nespresso machine or the    Aeroccino milk frother

·Place 3 tablespoons of frothed milk on top of the coffee and sprinkle with ground cinnamon

Say Good Morning with Nespresso’s Coffee Pancakes with a Double Espresso

Nespresso Coffee Pancakes


The satisfyingly sweet aroma of pancakes cooking in butter flavoured with a grand cru coffee is pure seduction.

Preparation (4 persons)

  • Mix the flour and the vanilla sugar in a bowl.
  • Add 4 eggs, and whisk it all, adding milk.
  • Melt the butter and add to the dough.
  • Add the Grand Cru Vivalto Lungo.
  • Put some butter in a baking pan and let it melt.
  • Put some dough in the baking pan and turn it when the side is slightly brown.
  • Add some sugar/ marmalade/ chocolate spread on the pancake and combine with a Vivalto Lungo.

Accessories for this recipe

10 min. + 15 min. baking time

1 oven
1 bowl
1 baking pan
1 Espresso cups (80 ml/3 oz)


  • 1 capsule of Grand Cru Vivalto Lungo
  • 4 eggs
  • 275 g / 9.7 oz of flour
  • 600 ml / 20.3 oz of milk
  • 1 pocket of vanilla sugar
  • marmelade
  • chocolate spread
  • sugar
  • butter

Champagne and Nespresso Coffee Espuma Recipe

Sparkling Wine and Nespresso Coffee

What could be better than champagne and coffee? How about when they’re combined together to create one incredibly exciting and chic sparkling cocktail!

A delicate dessert of bubbly champagne gilded with “espuma de café” – a frothing head of delectable coffee foam.


  • Prepare 10 capsules of Volluto Grand Cru espressos (10 x 40 ml/1.5 oz ).
  • Pour them into a jug and add the gelatine sheets.
  • Stir until the gelatine sheets have completely dissolved in the coffee.
  • Pour the syrup and the sugar cane into the jug and mix well.
  • Pour the preparation in the blender, mix and keep refrigerated for about 4 hours.
  • It will be the espuma.
  • Fill half of a  Lungo cup with the champagne and add the espuma on top of it.
  • Serve immediately.

10 minutes, plus 4 hours of chilling time in refrigerator

10 Lungo Cups (10x 150 ml/5 oz)
1 Mixer/blender
1 Jug


  • 10 capsules of Volluto Grand Cru
  • 1 bottle 75 cl / 25.5 oz of champagne
  • 3 gelatine sheets
  • 80 ml / 3 oz of sugar cane syrup
  • 10 g / 0.5 oz of powdered sugar cane

Super Bowl Recipes by Super Chefs


Super Bowl XLVI is right around the corner and we know that many of you are either hosting your own game day party, or attending a gathering as a guest. Even if you aren’t a big fan of football, we know you’re a fan of food, and there’s going to be plenty of that to go around on this very special football Sunday.

Food Fashionista asked some super Chefs to share their favorite recipes for the annual football festivities. Best part of all, you can easily create these unique and tasty recipes at home with the step-by-step instructions and ingredients listed by these professional chefs.

This year, forego being the friend who brings the bag of chips and jar of salsa, and impress your friends with one of the dishes below. We can’t predict if it’ll be the San Francisco 49er’s or the Baltimore Ravens who’ll be holding up the trophy this year, but we can guarantee that you’ll be a winner in the eyes of your Superbowl party comrades and foes if you make one of these recipes for this coming Sunday’s big celebration.


Chicken & Andouille Sausage Gumbo Recipe by Chef Justin Simoneaux (Boxing Room)

Chef Justin Simoneaux’s recommended recipe is Smoked Chicken & Andouille Sausage Gumbo, because it’s hearty and can feed a group! Also, since the Niners are playing the Ravens in his home state of New Orleans, it’s like bringing a little taste of the South to San Francisco.

As you can tell from the photo, Justin’s team is the Saints!


Roasted Chicken Wings in Fesenjoon Sauce Recipe by Chef Hoss Zare (Zare Fly Trap)

“My recipe is for roasted chicken wings in fesenjoon sauce. This is simple and uncomplicated, the sauce even matches my favorite team, the niners. This recipe is easy and a crowd pleaser. The color is reminiscent of the 49ers. Prediction – 49ers: 36, Baltimore: 24″ - Hoss Zare


Curry Puffs Recipe by Kris Toliao & Yuka Ioroi (Cassava Bakery + Cafe)

Kris is more of a Manchester United Football fan, but he does like the 49er’s and Yuka really likes the New Orleans Saints because she says “their story is beautiful.


Chipotle Chili Glazed Dungeness Crab Recipe by Chef Mark Dommen (One Market Restaurant)

I chose this recipe because I wanted to do something with crab, keeping the main ingredient local as the 49ers are in the Superbowl.  I also wanted to make it finger food and fun so that people had to use their hands to eat it.  I like to compare it to the shellfish version of chicken wings and something that would go really well with cold beer on Superbowl Sunday.  The crab could easily be substituted for head on shrimp in the shell.” – Mark Dommen

Mark’s favorite football team is the 49ers!


Cioppino, Crab Toasts, and Crudite Recipe by Chef Michael Mina (Mina Group & CookTasteEat)

Chef Michael Mina is a 49er faithful and these are Chef Mina’s “San Francisco” recipes in honor of the 49ers going to the Super Bowl (crab, seafood, RED food…)



Charleston Tacos with Braised Short Ribs Recipe by Chef Jet Tila (The Charleston LA)

“My favorite Team has to be the Jets because I was named after them back when they would win in the 70′s!  
Even though it’s labor intensive, these tacos can be done DAYS ahead and bring the Big game a fancy factor!.  Braise the beef days ahead, keep warm during the game, and guests can make their tacos during the breaks in the game!  These will definitely take your game to another level!” – Jet Tila 


Chef Hogan BLEEDS green…meaning he is a die hard Philadelphia Eagles fan (from his home town). He doesn’t dislike the Niners at all, but he believes “you have to stay true to your roots.”

Chef Thomas Weibull

Sourdough Cheese Steak with Homemade Chez Whiz and Crisp Onions Recipe by Chef Thomas Weibull (Velvet Room at CLIFT)

“Why is this dish my favorite? Well coming from Philly you can’t watch football without Philly Cheese Steak. It’s like drinking water for us. I think I had my first Cheese steak when I was 5 and then once every weekend since then…well when I lived there that is, I can still smell those Amorosa Rolls though this version is more a West Coast style.” - Chef Thomas Weibull


Chicken Katsu Sandwich Recipe by Chef Richie Nakano (Hapa Ramen) 

Chef Richie Nakano of Hapa Ramen may be known as a die-hard baseball and San Francisco Giant’s fan, but he hasn’t forgotten that his city is represented in this year’s Super Bowl.


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