Aran Goyoaga

This is a very simple recipe for crêpes that can be filled with all kinds of savory ingredients or turned into a sweet dessert by omitting the herbs and black pepper and adding a touch of honey. I like them sweet-savory: Spread a little bit of sweetened yogurt over a Chestnut Crêpe, roll it, and drizzle with honey. It makes the perfect snack. If you cannot find chestnut flour, use a combination of 1/2 cup (70 g) superfine brown rice flour and 1/4 cup (35 g) buckwheat flour.

These doughnuts are insanely moist. I promise you, they melt in your mouth. My friends can never get enough of them. This cake doughnut recipe is very simple to make. I store the doughnuts glazed in the freezer for sugar-craving moments. Once the doughnuts are fried, they can be glazed with Coconut Glaze or any other glaze you like, or dusted with superfine sugar.

A tartine is an open-faced sandwich usually composed of a slice of crusty artisan bread topped with a spread, vegetables, and sometimes meat or fish. They are usually served along with a soup or a salad to make a complete meal—definitely one of my favorites. In this recipe, figs, Serrano ham, goat cheese, and greens are piled on top of a savory hazelnut crust.