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Sourdough-Discard Pizza Dough
Take me to the lesson... Sourdough-Discard Pizza Dough Sourdough-Discard Pizza Dough has a slight tang to it. I love using it to make appetizer pizzas that I cook on the grill in the summer. stand mixer with dough hook 1/2 cup water (110-115º F)1 teaspoon active dry...
Sourdough-Discard Buttermilk Pancakes
Take me to the lesson... Sourdough-Discard Buttermilk Pancakes The tangy flavors of the buttermilk and sourdough make this pancake really special. For a thinner pancake, simply add more buttermilk. 2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking...
Whole-wheat Rye Sourdough Bread
Take me to the lesson... Whole-wheat Rye Sourdough Bread The fennel, caraway, and cardamom enhance the sweetness of this bread. I love it toasted with butter and honey, or for a turkey panini. 1 1/2 teaspoons active dry yeast198 grams whole milk (between 110º - 115º...
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Potato Leek Gratin
Take me to the lesson... Potato Leek Gratin Potato Leek Gratin is an elegant side dish with the unique combination of the leeks, thyme, and Gruyere cheese. 4 medium yukon gold potatoes (peeled and sliced thin with a mandolin)1 large leek (white and light green part...
Lemon Pasta
Take me to the lesson... Lemon Pasta Lemon Pasta is a favorite of the Bonicelli family, and one of Chef Bonicelli's signature dishes. 1 pound fresh linguini or angel hair pasta======1/4 cup unsalted butter1 cup heavy cream1/4 cup lemon juice (freshly squeezed)1...