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French King Cake (Galette des Rois)

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This is a popular January dessert, traditionally eaten for epiphany, but I make it all year round. It is a perfect last-minute dessert, for potluck, dinner guest, or work friend's birthday you almost forgot. It will look like more effort than you'd put in.

The whole dish comprises just two components: puff pastry, and frangipane. Egg-wash/decoration completely optional, but strongly recommended - for 30 seconds of effort, it'll look a lot more impressive!

Ingredients:

2 sheets of puff pastry (~9-inch)
1 cup almond meal
1/2 cup granulated sugar or 3/4 cup powdered sugar
6 tbsp butter, softened
1/2 tsp vanilla extract
2 eggs

Instruction:

Cream butter with sugar just until mixed. Add eggs one at a time, then mix in almond meal and vanilla. Cut out 2 round puff pastry sheets by using a lid or plate as mold. Add the stuffing to the center and spread until there's ~1 inch margin. Brush the margin with egg whites to help the sheets stick. Fold the other sheet of pastry on top.…
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Fluffy, Pillowy, Foolproof Instant Mashed Potato Gnocchi

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If you've ever bought pre-made, shelve-stable, room-temperature packaged gnocchi, you've been disappointed before. They're always gummy with very little potato taste. I wish it were easier to like the much more convenient substitute. God knows how many times I failed at making the legendary light-as-cloud, fluffy, pillowy gnocchi. I've made enough batches that were colossal waste of time and ingredients, I could hear Gordon Ramsay yelling in my head.

Truth be told I kinda know why. But honestly, who measures Idaho potatoes by the grams?! How big do you consider a "medium potato" to be? Do you bake your potatoes wrapped in aluminum foil, or microwave them with a lid on? What is a good amount of water loss? What is a proper amount of dusting flour? What does it even mean to work just until the dough comes together?!

If you've shared my frustrations, this is a recipe for you! It recently dawned on me that potato gnocchi are finicky because the wetness of…
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Ahi Tuna Poke! Such Fad, Much Ease

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I was square in the poke-trend-hating squad for the past decade. It was to me the embodiment of everything annoying about the hipster culture - overpriced low-effort product that people rave nonstop because it's cool. It was the culinary modern art. At last my inner cheapo finally resolved to do something about this ripoff trend that I so resented: by making my own, and urging everyone to make their own.

Disclaimer: consumption of raw or under-cooked seafood may increase risk of foodborne illness. Now, if you're reading this you're probably both aware & willing to take your chances. You can minimize your risk by:
1) purchase "sushi grade" tuna that were previously frozen and processed with likely higher hygienic standards, but cost something like $36/lb & require a trip to specialty stores, or
2) purchase the much cheaper, more ubiquitous, previously (or still) frozen tuna steak & then salt-cure it before using.

In a nutshell, freezingkills parasites…
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