Editor's note: This recipe is from Ming Tsai's Simply Ming.
This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make classic shortbread, double chocolate-ginger shortbread, and five-spice shortbread.
With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.
These cookies are gently sweetened and perfect with a cup of tea.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Making your own crusty loaves is surprisingly easy.
With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.