Large pearl tapioca simmers gently in rich almond milk with rice and maple syrups, stirred until just translucent, then perfumed with vanilla, cinnamon, nutmeg, and lemon zest before chilling.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In 1-gallon pot, combine soaked and drained tapioca, almond milk, salt, rice syrup, and maple syrup. Whisk together. Bring mixture to over burner with flame tamer, stirring constantly to keep tapioca from sticking to bottom of pot.
Continue to cook, stirring occasionally, until mixture starts to thicken, and tapioca just becomes translucent, about 10-15 minutes . Do not overcook or mixture will become glue-like.
Stir in vanilla extract, cinnamon, nutmeg, lemon zest, and lemon juice. Remove from heat. Let mixture cool down, and chill further in refrigerator.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
