Sparks Magazine Online
Cookbook: Green Tea Brioches

Cookbook: Green Tea Brioches

In a lot of blog posts, and especially on Foodgawker, everyone’s green tea treats always look so bold, vibrant and green. Delicious and inviting. Then I try out those same recipes to get a completely different shade of green. It would be discouraging if it weren’t for the fact that

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Cookbook: Black Sesame Brownies

Cookbook: Black Sesame Brownies

Easier than a brioche or making a tour double and all of that mumbo-jumbo, I now introduce: a brownie. It’s not black because it’s burnt. I promise! Initially, I wanted to do a black sesame tang yuan — a sweet and chewy ball of rice flour that has black sesame

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Cookbook: Soy Milk

Cookbook: Soy Milk

Having lived in the United States for almost 16 years, sometimes the typical soy milk from the grocery store doesn’t cut it. It’s a nice substitute when I don’t have milk for my coffee and oatmeal, but it lacks the distinct flavor of soy that I always seek. Store-bought soy

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