madeleine ignon


Chia Seed Pudding Recipe

By Madeleine Ignon | May 1, 2012

chia seed pudding

If you’re looking for something simple and sweet to munch on this spring, this is the perfect solution. Chia seeds, magically and with the smallest input of effort, make a wonderful, healthy pudding. Much like the way they take on a tapioca-like texture in the popular kombucha drinks, they gelatinize when soaked in water or nut milk. Add a little sweetener, and you have instant pudding.

As I have been finding out, they are very versatile in cooking, and you can also eat them raw sprinkled over cereals or grains. Plus, they’re packed with fiber, calcium, and omega-3s, making it a great alternative to other sugary snacks. Add your favorite fruit to make it an even more enjoyable easy spring dish!


Gluten-Free Chocolate Chip Cookies Recipe

By Madeleine Ignon | April 13, 2012

chocolate chip cookies

Maybe I am slow to catch on, but my new favorite baking ingredient is almond meal, also known as almond flour. I don’t have a gluten allergy, but I love baking with it as an alternative to flour because then everyone can afford to indulge in a sweet treat.

I find that baking with almond flour yields lighter results, and adds a bit of protein and texture to boot. This recipe is a take on the classic, but made a little healthier. Obviously, glass of cold milk required.


Madeleines Recipe

By Madeleine Ignon | March 21, 2012


Photo: Madeleine Ignon

Apart from being my namesake dessert, Madeleines are among my favorite cookies because they have a wonderfully airy, cake-like texture, and have a uniquely beautiful shell shape. They’re delicious dipped in chocolate, or with chocolate chips mixed right in, but I prefer them plain, so the real flavor of the cookie can shine.

This recipe comes from a hotel in Avignon, France, and is probably among the more authentic versions. Enjoy warm with your favorite afternoon tea! Read More


Austrian Pancakes (Nockerln) Recipe

By Madeleine Ignon | February 24, 2012

Austrian pancake

Photo: Madeleine Ignon

This might be one of the most satisfying recipes I have ever discovered. I found it in my grandmother’s cookbook and, at my mother’s suggestion (it was a favorite recipe from her childhood), tried it out.

My initial skepticism was twofold: first, I didn’t believe sugar and eggs could make a pancake, and second, I hear the word souffle and I am immediately intimidated. But, in this case the process could not be easier.

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Raspberry Jam Torte Recipe

By Madeleine Ignon | October 19, 2011

Photo: Madeleine Ignon

Photo: Madeleine Ignon

This recipe was inspired by a conversation I had yesterday evening about linzertorte, a Austrian dessert made with red currant jam and some sort of ground nut, usually almonds. In a fit of ambition, my friend and I decided to make one, but then realized, too late on a Sunday, that we didn’t have many of the ingredients required to stay true to a traditional recipe. So, with what we did have-almond meal, raspberry jam, and coconut flour-we made this. It was delicious the night of over vanilla ice cream, but it was even better the next day since it had more time to set in the fridge. The combination of coconut, almond, and raspberry turned out to be exactly what we were craving! Read More


Crispy Fried Eggplant Recipe

By Madeleine Ignon | October 17, 2011

fried eggplant and cheese

Photo: Madeleine Ignon

I love this time of year. As California simultaneously holds on to its summer and makes room for Fall, a lot of produce is in its peak. Eggplants are a great example; I am trying to use them as much as I can right now. I love their flavor and texture, but I also love that they are meaty and substantial. In this recipe, the round slices are sort of like patties-you could even make this into a delicious vegetarian sandwich. Read More


Pumpkin Soup Recipe

By Madeleine Ignon | October 12, 2011

Pumpkin soup

Photo: Madeleine Ignon

I recently inherited my grandmother’s loved and tattered copy of The Joy of Cooking, published in 1963. I never thought of her as a gourmet, but it’s clear that she used it as a constant reference. Its spine makes no attempt to hold its structure together, and there may be more handwritten inserts tucked into the pages than there are recipes in the book. To me, the recipes-both my grandmother’s originals and the book’s-seem delightfully outdated. One calls for a jar of marshmallow fluff. Many of them include cream or butter, more generously than most of us may be used to using. Still, I love mining the pages for classic combinations. The book has lately served as a lesson in food anthropology as well as a cooking blueprint. Read More


Chocolate-Coffee Breakfast Shake Recipe

By Madeleine Ignon | September 27, 2011

coffee breakfast shake

Photo: Madeleine Ignon

In keeping with the theme of I-can-probably-make-it-better-and-healthier-at-home (see: Wild Blueberry Frozen Yogurt), I decided to embark on new, sacred territory: Coffee territory. Instead of getting a fancy iced and/or blended coffee beverage for upwards of $4 this morning, I thought, why don’t I make my own? Who needs the extra sugar that those coffee chains put in that mystery mixture anyway? Read More


Wild Blueberry Frozen Yogurt Recipe

By Madeleine Ignon | September 16, 2011

blueberry frozen yogurt

Photo: Madeleine Ignon

I prefer the frozen yogurt joints where you can pump your own. I like to control the mixture of flavors, the proportions in the cup, the amount of toppings. Making perfect combinations is an art. My favorite is: tart plain flavor plus peanut butter with dried coconut flakes and maybe some crushed graham cracker if I’m feeling fancy. Delightful.

I always want to incorporate fruit, and I always try the berry flavors, but I always find them too fake-tasting. So, I experimented making my own frozen yogurt, and found it infinitely more satisfying. Read More


Super Moist & Chewy Apricot Walnut Cookies Recipe

By Madeleine Ignon | September 14, 2011

Apricot Walnut Cookies

Photo: Madeleine Ignon

This recipe started with a craving for cookies and a box of McCann’s Irish oatmeal. I saw the recipe on the back of the box, used it as a basic starting off point, and then found myself substituting and adding to it left and right. Luckily, these came out just right: soft, chewy, and very much like muffin tops. Since they are low in sugar, they are good breakfast cookies. Enjoy them hot out of the oven with some jam or butter!

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