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Chef Henry Awayan of Whisk Cake Creations

The Ube Baking Book: Celebrating Filipino Flavor with Chef Henry Awayan

In Episode 127 of the Kitchen Confidante Podcast, Liren Baker talks with Chef Henry Awayan about his cookbook, The Ube Baking Book, what makes ube such a meaningful and versatile ingredient, and how he hopes this book helps readers better understand and appreciate the culture behind the flavors.

Ube Crinkle Cookies

Ube Crinkle Cookies – Give the classic crinkle cookie a twist with ube, the beloved Filipino purple yam! This ube crinkle cookie recipe uses mashed ube, giving it the signature purple color and flavor. These cookies are a beautiful treat and a perfect addition to any cookie tray.

Coconut Chocolate Pudding

Coconut Chocolate Pudding is a silky chocolate pudding with a tropical twist! Coconut milk makes it creamy, and crystalized ginger adds zing. Plus, it’s dairy-free and vegan-friendly!

Five Little Things

Five Little Things I loved the week of February 6, 2026: a mug of tea, a special chapel, a feisty kitty, and more!

Five Little Things

Five Little Things I loved the week of January 30, 2026: family trees, hallway acoustics, the love for Moira Rose, and more.

Roasted Butternut Squash with Honey and Habanero on a platter.

Honey and Habanero Roasted Butternut Squash

Roasted Butternut Squash with Honey and Habanero – tender, oven-roasted butternut squash, caramelized with sweet and spicy habanero-infused honey butter!

Rooted in Fire: Cooking, Culture, and Community with Chef Pyet DeSpain

In Episode 126 of the Kitchen Confidante Podcast, Liren Baker talks with Pyet DeSpain about her book, Rooted in Fire: A Celebration of Native and Mexican Cooking, and the importance of keeping Indigenous food traditions alive.

Five Little Things

Five Little Things I loved the week of January 23, 2026: cauliflower, a talented young painter, the trick to eating alone, and more!

Tahini-Charred Cauliflower garnished with dates, mint, dill, and lemon zest, on a serving platter.

Tahini-Charred Cauliflower with Dates and Mint

Tahini-Charred Cauliflower with Dates and Mint is a beautiful way to elevate roasted cauliflower. Cauliflower is tossed in a batter of garlicky tahini before roasted, then dressed with lemon juice, morsels of sweet dates, and finished with fresh mint and dill.

In Good Health: How Rachel Riggs Learned to Cook for a Nourished Life

In Episode 125 of the Kitchen Confidante Podcast, Liren Baker talks with Rachel Riggs about her cookbook, In Good Health, the how chronic illness transformed her relationship with food, why nutrition matters more than ever in today’s world, her love of dark chocolate, and more!