Episode 50: Butterscotch pots de creme

Stacie and Mia try Neapolitan Easter bread (Casatiello) by Yotam Ottolenghi for The New York Times. Recipe: https://cooking.nytimes.com/recipes/1018674-neapolitan-easter-bread-casatiello

Stacie and Mia try Julia Child's beef bourguignon, recipe courtesy of Epicurious. Recipe: https://www.epicurious.com/recipes/food/views/boeuf-bourguignon-104754

Stacie and Mia try pansy-topped shortbread cookies by The View from Great Island. Recipe: https://theviewfromgreatisland.com/how-to-make-pansy-topped-shortbread-cookies-recipe/

Stacie and Mia try steamed red bean buns (jjinpang) by Maangchi. Recipe: https://www.maangchi.com/recipe/jjinppang

Stacie and Mia make chocolate butter mochi from Foodland. Recipe: https://www.foodland.com/recipe/chocolate-butter-mochi

Stacie and Mia make Guinness lamb shepherd's pie for St. Patrick's Day. Recipe: https://www.guinness.com/en-us/recipes-and-pairings/recipes/lamb-shepard-pie/

Stacie and Mia make Braised Chicken with Lemons and Olives by David Tanis for the New York Times. Recipe: https://cooking.nytimes.com/recipes/1017258-braised-chicken-with-lemon-and-olives

Stacie and Mia try Mardi Gras King Cake by the Cajun Bakes. Recipe: https://youtu.be/Ikvs5dveFWI

Stacie and Mia make butterscotch pots de creme by Travis Lett adapted by the Los Angeles Times. Recipe: https://www.latimes.com/recipe/butterscotch-pot-de-creme

Stacie and Mia try buckwheat crepes from King Arthur Baking Company. Recipe: https://www.kingarthurbaking.com/recipes/buckwheat-crepes-recipe