Recipes and More
Crêpes
Take me to the lesson... Crêpes I love to keep a stack of crêpes in my freezer. They are delicious stuffed with eggs, vegetables, or berries. 8-inch non-stick skillet 2 eggs1 cup milk3/4 cup all-purpose flour1 pinch salt2 tablespoons vegetable oil=====1/2 stick butter...
Jalapeño Cornbread
Take me to the lesson... Jalapeño Cornbread My Jalapeño Cornbread has alot of flavor and crunch. The whole corn sets it apart from most cornbread recipes. 1 teaspoon canola oil3/4 cup corn (kernels cut off the cob or frozen)3/4 cup finely chopped onion1 jalapeño...
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...
New
BTS Podcast – How to Run a Sustainable Kitchen
Season 2, Episode 4 How To Run A Sustainable KitchenIntroduction: "How to Run a Sustainable Kitchen" Sustainability in the kitchen is becoming increasingly important as we strive to reduce our impact on the environment. It’s a difficult thing to do, but It’s not...
Grilled Miso Snap Peas
Take me to the lesson Grilled Miso Snap Peas The miso, sambal, and vinegar provide a unique savory flavor and spice to the delicious charred beans." 2 tablespoons white miso1 teaspoon sambal1 teaspoon rice wine vinegar1/4 teaspoon kosher salt=====canola cooking...
Pizza Dough
Take me to the lesson... Pizza Dough This is an easy to handle, no-fail pizza dough. I usually parcook it on a stone before topping.This recipe will make 2 large pizzas, 6 to 8 mini pizzas, or 24 appetizer pizzas. 1 cup water1 tablespoon sugar1 package active dry...
Popular
Vegetarian Chickpea Tagine
By: Chef Laura Bonicelli Tagines, a staple of North African cuisine, particularly Moroccan, have a rich history that dates back centuries. Originating from the Berber tribes, tagines are both a cooking method and the earthenware pot in which the dish is cooked....
Mushroom Fricassee with Casarecce and Parmesan Cream
By: Chef Laura Bonicelli The heart of this Mushroom Ficassee recipe is a variety of fresh mushrooms. You can mix and match to your liking, using options like oyster, lion's mane, or shiitake. Each mushroom brings its unique taste and texture to the dish. Buy your...