This one’s a keeper! It reminds me of the salads I’ve always loved at Japanese restaurants. From NYT Cooking…
One of my favorite ingredients to cook with is pumpkin. It adds delicious flavor to desserts, adds moisture and tenderness to breads and muffins, and adds fiber, vitamins, and…
Inspired from a recipe by Betty Crocker Recipe can be doubled to fit into a 13x9x2 inch baking dish.…
Adapted from NY Times Cooking Ingredients FOR THE OVERNIGHT SPONGE, OR BASE: 1 cup/240 grams sourdough starter“unfed”(we use starter with 60% water/ 40% flour by weight) 1 cup/224 grams buttermilk 1 cup/120 grams…
Ingredients 1 cup dates, packed 1/2 cup boiling water Instructions Add boiling water to dates and let soak 10 minutes. Blend in a blender or food processor until smooth.…
Adapted from Dr. Weil…
Adapted from Alton Brown…
