By: Chef Laura Bonicelli
August is my favorite month. I can make my heirloom pizza, and I can create whole menus with fresh produce. Heirloom tomatoes are from seeds passed down from season to season. Farmers take the seeds from plants that produce the best fruit and are open-pollinated naturally. Buy your heirlooms at your favorite Farmers Market!
Working with Phyllo Dough
Filo or phyllo is a fragile and unleavened dough used for making pastries such as baklava in Middle Eastern and Balkan cuisines. The pastries are made by layering many filo sheets brushed with oil or butter; the dough is baked.
Step by Step Instructions
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...
Vegetarian Chickpea Tagine
Take me to the lesson... Vegetarian Chickpea Tagine A vegetarian tagine is a delicious type of comfort food. I love the subtle spiciness of this dish and the tanginess of the preserved lemon. tagine or a Dutch oven with lid 1 1/2 tablespoons extra-virgin olive oil1...
Cashew Cream (plus options)
Take me to the lesson... Cashew Cream (plus options) Cashew Cream is a nutritious and neutral-tasting substitute in savory dishes for heavy cream. blender 1 cup raw unsalted cashews2 cups warm water Soak the cashews in water for a minimum of four hours. They will be...
Sun-Dried Tomato Artichoke Spread
Take me to the lesson... Sun-Dried Tomato Artichoke Spread A zingy version of an American favorite. 4 ounces grated Asiago cheese1 tablespoon minced chives -- or tarragon (or tarragon)1 teaspoon minced thyme leaves3/4 cup mayonnaise1/4 cup sour cream1 generous pinch...