Chef's Pencil

Chef's Pencil Chef's Pencil is a food magazine featuring delicious recipes, gifted chefs, fantastic restaurants and

Damsons have a sharpness that makes them particularly good in rich desserts. This recipe turns them into a concentrated ...
09/07/2026

Damsons have a sharpness that makes them particularly good in rich desserts. This recipe turns them into a concentrated filling and places it inside a dark chocolate fondant, so every spoonful gets both intense chocolate and bright fruit.

link in the comment section🍫 👇

Crispy-edged eggplant and potatoes, rich tomato and sauce, and smooth, creamy béchamel. Greek moussaka is all about co...
09/06/2026

Crispy-edged eggplant and potatoes, rich tomato and sauce, and smooth, creamy béchamel. Greek moussaka is all about contrast. Each layer brings a different texture and flavor, but they come together into one cohesive dish. 🔥

link: https://www.chefspencil.com/classic-greek-moussaka/

Sweet potatoes and Parmesan make a simple but delicious combination. Thin ribbons of sweet potato are baked with cream, ...
09/05/2026

Sweet potatoes and Parmesan make a simple but delicious combination. Thin ribbons of sweet potato are baked with cream, eggs, and Parmesan until tender and golden, creating a satisfying tart for brunch or dinner. 👌

link: https://www.chefspencil.com/sweet-potato-and-parmesan-tart/

✨Late-summer eggplant and tomatoes make this Greek İmam Bayıldı a must-try this season. The Ottoman-inspired dish featur...
09/04/2026

✨Late-summer eggplant and tomatoes make this Greek İmam Bayıldı a must-try this season. The Ottoman-inspired dish features roasted eggplants filled with caramelized onions, garlic, tomatoes, herbs, and pine nuts, finished with crumbled feta and oregano.

link in the comments below👇

A generous layer of ripe plums transforms this simple cake into something special. Lemon and vanilla give it brightnes...
09/03/2026

A generous layer of ripe plums transforms this simple cake into something special. Lemon and vanilla give it brightness and fragrance, while sparkling water is the secret to the batter's remarkably light texture. 😍

link in the comments 👇

Brandy and Worcestershire sauce aren't the first things you'd expect to find in a creamy pasta sauce. Here, they join ca...
09/02/2026

Brandy and Worcestershire sauce aren't the first things you'd expect to find in a creamy pasta sauce. Here, they join caramelized onions, beef stock, cream, and cheese to create something surprisingly deep and savory. Give it a try!🍝

Get the recipe link in the comments below👇

This is Greek meze at its best: a handful of simple ingredients, baked together until the feta is soft and golden and th...
09/01/2026

This is Greek meze at its best: a handful of simple ingredients, baked together until the feta is soft and golden and the tomatoes and peppers have released all their juices. Put it in the middle of the table, add some warm pita, and let everyone dig in. 👌

Get the recipe link in the comments 🔥

Pomelo, buddha’s hand, persimmon leaf rice pudding ⭐😍A beautiful example of Bomee Ki’s pastry style at Sollip in London ...
08/31/2026

Pomelo, buddha’s hand, persimmon leaf rice pudding ⭐😍

A beautiful example of Bomee Ki’s pastry style at Sollip in London — elegant, thoughtful, and built around delicate flavors and texture.

As Head Pastry Chef at the Michelin-starred restaurant, Bomee brings together classical technique with Korean influences and a strong sense of balance and seasonality. 👈

Would you try this one? ✨

From home baker to Michelin-starred pastry chef ✨This week, we’re featuring Bomee Ki, Executive Pastry Chef and co-found...
08/22/2026

From home baker to Michelin-starred pastry chef ✨

This week, we’re featuring Bomee Ki, Executive Pastry Chef and co-founder of London’s Michelin-starred Sollip, where French pastry technique meets the flavors and memories of her Korean upbringing.

In our latest Chef of the Week interview, Bomee talks about the unexpected path that led her into pastry, building Sollip with her husband Chef Woongchul Park, and the philosophy behind her desserts: simplicity, purpose, and balance.

She also shares why great pastry is as much about intuition as precision, how Korean childhood memories inspire dishes like her signature Black Pain Perdu, and the one simple habit she believes can instantly improve your baking at home.

A wonderful conversation about creativity, identity, and what it takes to build an independent fine-dining restaurant in London. 👩‍🍳🍰

🍐 Italian Pear Cake (Torta di Pere)Simple, light, and beautifully moist, this Italian-style pear cake is made with Greek...
08/18/2026

🍐 Italian Pear Cake (Torta di Pere)

Simple, light, and beautifully moist, this Italian-style pear cake is made with Greek yogurt, olive oil, fresh pear slices, lemon zest, and vanilla.

It’s the kind of unfussy cake that works just as well for breakfast or afternoon coffee as it does for dessert — especially with a light dusting of powdered sugar on top.

Soft, fragrant, and not overly sweet. 🇮🇹✨

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