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Rosemary Rye Sourdough-Discard Crackers

Rosemary Rye Sourdough-Discard Crackers

Take me to the lesson... Rosemary Rye Sourdough-Discard Crackers Get out your pasta machine and make these flavorful lavash-style crackers. They are delicious, and keep beautifully. I love them with a soft creamy cheese like a brie or Delice de Bourguignon. 200 grams...

Sourdough-Discard Biscuits

Sourdough-Discard Biscuits

Take me to the lesson... Sourdough-Discard Biscuits Sourdough-Discard Biscuits are light, delicate, and especially delicious because of their distinctive sourdough flavor. 1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon...

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Tangy Fermented Red Salsa and Cucumber (Pickles)

Tangy Fermented Red Salsa and Cucumber (Pickles)

By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...

Pumpkin Cake Bars with Cream Cheese Frosting

Pumpkin Cake Bars with Cream Cheese Frosting

By: Chef Laura Bonicelli Pumpkin Cake Bars are one of my favorite fall treats. They are moist and spicy; their aroma is so comforting while they bake.about Pumpkin Cake Bars with Cream Cheese FrostingMy mother made a wonderful spice cake when I was growing up. This...

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