It's a cobbler, something we know quite a bit about, but this one uses two fancy fruits: quince and fig. Stephanie notes that the crust is a cross between a cake and a biscuit, which is probably more spongy and light than what we're used to. But it looks easy and delicious. The vanilla-flavored mascarpone that's plopped on top is that little extra oomph of flavor and interest that we'd expect from a professional chef.
We spotted the same small touches in a few recipes. There's a soba salad with shrimp, but the shrimp are poached in olive oil rather than just boiled or sautéed. And in the Pork-Peanut Ragout (which is pictured below), there's miso paste and tamarind concentrate. That one looks especially tasty to us, and the instructions couldn't be simpler.
Stephanie also has podcasts–cute webisodes showing her exploring food sources and cooking dishes in her kitchen.
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(Images: Stephanie Izard, used by permission)