Recipes

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Lemon Curd Ice Cream

Ice Cream Architecture  Ice cream is not frozen cream. Ice cream is a temperature-dependent multiphase system. You are not freezing dairy. You are engineering water. Instructional Videos: Instagram | TikTok | Youtube Short Identity: Ice Cream Is a Controlled Frozen Emulsion Ice cream exists as three simultaneous systems: The serum phase forms the continuous water-based matrix in […]

Recipe / Article Hybrid

Parsnip Sorbet — Aroma, Science, and the Extraction Corridor that Makes it Work

(By: Waymond Wesley II) Parsnip sorbet sounds ridiculous until the moment you taste it.  When the aroma lands correctly—bright, floral, green-apple, spicy in a clean way—it becomes one of the most surprising frozen preparations I’ve ever developed. But that aroma only exists inside a razor-thin scientific corridor. Push heat too low and the sorbet tastes […]

Recipe / Article Hybrid

The Modern Quince Sorbet: Extraction, Acid Control, Color Development, And Pectin-Driven Texture

By: Waymond Wesley II Quince gives me something that very few fruits deliver: powerful aromatics, structural pectin, naturally moderate-high acidity, and a dramatic color transformation that rewards scientific control.  I approach this sorbet the same way I approach any modern frozen dessert — I set clear extraction objectives, I control the chemistry, and I build […]

Recipe / Article Hybrid

Cranberry Sorbet: A Technical Journey Through Acidity, Extraction Maceration, and Freeze-Point Control

Cranberry sorbet looks simple on the surface—bright color, sharp acidity, clean fruit character. My process taught me otherwise. Cranberries resist extraction, fight balance, and punish mistakes with tannin, bitterness, and harsh acidity.  This article documents my complete journey from V1 to the final optimized formulation, using techniques inspired by modern sorbet science, professional pastry literature, […]

Recipe

Hōjicha Sorbet

Miyazaki farmers roast spring-harvested green tea over charcoal until grassy freshness turns into aromas of toasted grain, smoke, and caramelized sugar. The roasting transforms sweetness through Maillard reactions, reducing bitterness and softening caffeine’s edge. I build this sorbet around that flavor—the calm warmth of roasted tea balanced with charred pecan and ripe Bartlett pear. I […]

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Elegant Rhubarb Panna Cotta Recipe | A Light and Floral Spring Dessert

Letting Rhubarb Speak for Itself By: Waymond D. Wesley II Why This Panna Cotta Celebrates the Ingredient Without the Usual Berry Pairing Rhubarb has a reputation for being a team player—most often found mingling with strawberries in pies and jams. And while that classic combination is beloved for good reason, I wanted to take a […]

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Roast Lemon Olive Oil Sorbet

Perfectly tangy roast lemon sorbet infused with rich and fruity olive oil.

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Dirty Rice

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Orange Beef and Broccoli

An aromatic, sweet and sour orange sauce paired classically with beef and broccoli.

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Lao Sausage

Deeply aromatic sausage flavored primarily with lemongrass, shallots, kafir lime leaves and garlic.

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Malloreddus alla Campidanese (Sardinian Gnocchi with Pork Ragù)

Malloreddus a.k.a. gnocchetti sardi tucked under a porky, tomato-saffron ragù.

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Thai Shrimp in a Blanket (Goong Hom Pha)

Thai Shrimp in a Blanket is one of my favorite Thai appetizers. My version adds a paste of ginger, lemongrass and scallion to the inside of the crispy roll for the perfect aromatic balance.

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Oxtail Lasagna

Oxtail ragu, a béchamel sauce, Pecorino Romano, and fresh pasta sheets team up for the best lasagna you've ever had. And most importantly NO RICOTTA!

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Bone Marrow Rösti

A same-day version of Switzerland's classic potato pancake that swaps butter for bone marrow.

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Croque Monsieur

Elevate this classic French ham and cheese sandwich with aromatic and herb infused evaporated milk, apple and Comtè cheese.

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Watermelon Feta Salad with Ginger Lemon Vinaigrette

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Original Bolognese

Check out the recipe video on Tiktok and Instagram.

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Lemon Pesto (Pesto di Limone)

Its bright, refreshing and lemon forward with a modest garlicky undertone, nutty flavor and toothsome bite from the almonds.

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Burnt Honey Barbecue Sauce

This deeply aromatic, sweet, nutty and smoky barbecue sauce makes the perfect companion to everything from barbecued meats to chicken nuggets.

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Oxtail Ragu

Classic Italian beef ragu made with oxtail in place of ground beef.

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Sous Vide Octopus Carpaccio

This italian style octopus carpaccio is the perfect appetizer. Serve this with extra virgin olive oil, frisée or arugula and parmigiano reggiano. I served mine with a burnt honey aioli, preserved lemon, extra virgin olive oil, Calabrian chili, frisée and grilled crostini. The remaining tentacle and head pieces can be grilled in used in salad.

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Smoked Oxtail Mac and Cheese

No roux, no eggs, we're using the starch in the pasta to bind the sauce.

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Yes, you can have my Charleston Red Rice Recipe

If you click on links within this article I may receive a commission. It’s Fluffy, never mushy, perfectly cooked. Some are intensely protective over their red rice recipes. For good reason, its a dish that was perfected by Gullah-Geechee people over generations. The Gullah-Geechee people are descendants of enslaved West Africans who were brought to […]

Recipe

Jerk Marinade

This is my go to recipe for jerk marinade. Making the jerk marinade from scratch adds much more nuance to this powerful marinade. This keeps very well in the freezer if you cant use it all in one week. Perfect for rasta pasta, jerk chicken, pizzas and much more. The key is embracing the allspice […]