Recipes and More
Pâte à Choux for Gougëres, Profiteroles, Cream Puffs
Take me to the lesson... Pâte à Choux for Gougëres, Profiteroles, Cream Puffs A classic French versatile dough used savory and sweet puffs. pastry bag 1 cup water6 tablespoons unsalted butter -- cut into 6 pieces1 teaspoon Kosher salt (for savory (1 tablespoon sugar...
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
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)
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...
Sheet-Pan Chickpeas with Feta, Tomatoes, and Lemon
Take me to the lesson... Sheet-Pan Chickpeas with Feta, Tomatoes, and Lemon lovely, easy to throw together, appetizer full of Mediterranean flavor 2 15-ounce cans chickpeas20 ounces cherry tomatoes1 large shallot (thinly sliced)1 lemon (thinly sliced, seeds...
Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta
Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta will delight you and your family. The combination of cooked and fresh vegetables makes the dish light and a completely satisfying meal. 4 cups...
Chicken Cutlets with Sun-dried Tomato Cream Sauce over Angel Zucchini pasta
By: Chef Laura Bonicelli The sun-dried tomatoes and cream create an intense sauce that pairs perfectly with Angel Zucchini Pasta.about Chicken Cutlets with Sun-dried Tomato Cream SauceThis sauce in Chicken Cutlets with Sun-dried Tomato Cream Sauce over Angel Zucchini...
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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
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...
Greek Turkey Meatballs with Quinoa Pilaf and Tzatziki
Take me to the lesson... Greek Turkey Meatballs with Quinoa Pilaf and Tzatziki These Greek Turkey Meatballs are filled with flavor and texture. The bite of the feta is contrasts with the cool cucumber tzatziki. 12 large cucumber (peeled and shredded)1 1/2 cups Greek...