Repeat with another cake layer and another third of the lemon cream.

my recipe for Waayke.to give yourself a feast for the senses.

Whack on my playlist below to transport you to Ghana, turn up the heat in your kitchen, and meditate on the ritual and history of waakye and how our West African ancestors have shaped cuisines across the world.. Get the Recipe: Waakye (My Big Fat Ghanian Breakfast)One of the most famous menu items at.Massimo Bottura.’s three-Michelin-star restaurant,.

Osteria Francescana., is called “Five Ages of Parmigiano Reggiano in Different Textures and Temperatures.” As seen in his cookbook,.

Never Trust A Skinny Italian Chef.

, this modernist dish includes a Parmigiano and ricotta demi-soufflé, Parmigiano sauce, Parmigiano foam, a Parmigiano wafer, and Parmigiano air, which, in case you're wondering, is quite literally a cloud made from the hard, Italian cheese.. Bottura clearly knows what he’s talking about when it comes to Parmesan.5. sea scallops.

(about 3 1/2 ounces).fresh Thai basil leaves.

, roughly chopped, plus more for garnish.Stir together chile paste, tom yum paste, sugar, fish sauce, lemongrass, tamarind powder, salt, and 1/2 teaspoon sliced lime leaves in a medium bowl until combined.