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Puff Pastry Parmesan Grissini
Take me to the lesson... Puff Pastry Parmesan Grissini Puff Pastry Parmesan Grissini is a quick and elegant addition to any table or charcuterie board. =====seed mixture=====2 tablespoons poppy seeds1 tablespoon white sesame seeds2 tablespoons black sesame seeds1...
Roasted Rosemary Grapes
Take me to the lesson... Roasted Rosemary Grapes Roasted Rosemary Grapes are one of my favorite accompaniments to triple cream cheeses and brie. 4 cups seedless red grapes1 tablespoon extra-virgin olive oil1 tablespoon finely minced fresh rosemary1/4 teaspoon Kosher...
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...
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Sourdough-Discard Scones with Dried Fruit
Take me to the lesson... Sourdough-Discard Scones with Dried Fruit Scones are great way to use your sourdough discard. This recipe is versitile, you can make up your own combination of fruits and nuts. 1 1/2 cups all-purpose flour (can use 1 cup all-purpose with 1/2...
Sourdough Muffins with Fruit
Take me to the lesson... Sourdough Muffins with Fruit Sourdough Muffins with Fruit have a cornmeal base and are sweetened with maple syrup. 12 cup muffin tin 1 cup all-purpose flour1 cup cornmeal or polenta3/4 teaspoon Kosher salt1 teaspoon baking soda1 teaspoon...