Adapted from allrecipes.com…
Adapted from modernhoney.com…
Recipe from crazyforcrust.com Good directions on how to bake crust at sallysbakingaddition.com.…
Adapted from Cookieandkate.com…
Recipe adapted from browneyedbaker.com…
Adapted from Bon Appetit…
With fresh spinach 8 oz milk 100 grams frozen banana 85 grams fresh spinach 4 ice cubes With frozen spinach 8 oz milk 75 grams frozen banana 75 grams…
Adapted from butterforall.com…
Adapted from Milk Street…
Remove stems and roughly chop: 1 bunch cilantro (65g) 1 bunch parsley (65g) In a food processor, pulse together: 1 large clove garlic 1.5 tablespoons lemon juice 1.5 teaspoons…
Adapted from recipe by Mark Bittman…
Adapted from Mrs. Schultz 1 cup (260g) canned pumpkin 1 1/2 cups sugar (I use 2/3 cup/133g) 1/2 cup (118g) water 1/2 cup vegetable oil (I use 1/3 cup…
Adapted from Detoxinista 3/4 cup Medjool dates , pitted (6 ounces)1/2 cup pumpkin purée1 egg (or flax “egg” (1 tablespoon flax mixed with 2.5 tablespoons water—let sit for 3…
Adapted from Milk Street –UNTESTED RECIPE– 1 1/2 CUPS WATER 3 OUNCES PANCETTA, FINELY CHOPPED 2 TEASPOONS CORNSTARCH 6 OUNCES PECORINO ROMANO CHEESE, FINELY GRATED (3 CUPS), PLUS EXTRA…
This is an untraditional way of preparing Cacio e Pepe that uses cornstarch as a cheat to ensure good results. The recipe I usually use, with consistently good results,…
Recipe from King Arthur Flour…
Adapted from Grandmaspasta.com…
Adapted from America’s Test Kitchen…