Genevieve Ko

2 weeks ago | deleciousfood.com | Genevieve Ko |Magnum Hermosa

By Geneviève KoThe New York TimesEating Malva’s pudding for the first time looks like a soul mate, its whirlwind of butter and sugar instantly familiar with the deep heart of the heart, its sweetness, in a way simultaneously soft and dense, exciting and intimate. At each bite of the cake soaked in cream, there is a feeling of wonder: I already know you so well, have we already met? And maybe you have – lucky! In this case, each meeting must be pure joy.

3 weeks ago | sandiegouniontribune.com | Genevieve Ko

By Genevieve KoThe New York TimesEating malva pudding for the first time feels like meeting a soul mate, its swirl of butter and sugar instantly familiar to the deep heart’s core, its softness, somehow simultaneously fluffy and dense, thrilling and intimate. With each bite of the cream-soaked cake, there’s a sense of wonder: I already know you so well, have we met before? And maybe you have — lucky you! In which case, each reunion must be pure joy.

3 weeks ago | phillytrib.com | Genevieve Ko

Eating malva pudding for the first time feels like meeting a soul mate, its swirl of butter and sugar instantly familiar to the deep heart’s core, its softness, somehow simultaneously fluffy and dense, thrilling and intimate. With each bite of the cream-soaked cake, there’s a sense of wonder: I already know you so well, have we met before? And maybe you have — lucky you! In which case, each reunion must be pure joy.

4 weeks ago | charlotteobserver.com | Kristina Felix |Yossy Arefi |Ali Slagle |Genevieve Ko

Spicy tuna and avocado tostadas. This light, five-star recipe from Kristina Felix could just as easily be served with tortilla chips for scooping, or over rice with salted cucumbers to make a meal. Food styled by Cyd Raftus McDowell. (Armando Rafael/The New York Times) NYT Here's something you'll always find in my pantry: canned tuna, preferably oil-packed, and lots of it. This predates the tinned fish trend in America, by the way.

4 weeks ago | nytimes.com | Genevieve Ko

A whole fillet of salmon looks and tastes impressive while leaving you time to enjoy the day. Some holiday traditions are meant to evolve. At least that's what I told myself when I decided to make a whole fillet of salmon the center of Easter brunch. Among classic main dishes, it requires the least amount of time to cook, but looks and tastes impressive, pink for spring and light for all the new brightness in the day.