Seeded Popovers
Popovers are the most delightful thing my oven produces – sky-high and billowy. Here’s my go-to recipe, a few tips, and the overall technique I use.
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Popovers are the most delightful thing my oven produces – sky-high and billowy. Here’s my go-to recipe, a few tips, and the overall technique I use.
Continue reading Seeded Popovers on 101 Cookbooks
The defining detail of this spicy chili crisp is the use of chopped dates and fresh orange zest alongside chili flakes, chili powder, garlic, fried shallots and a dynamic list of spices. Use it to top everything from noodles to a morning scramble and you’ve got something wildly delicious and special on your hands.
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These homemade power bars are based on the recipe I published years ago in Super Natural Cooking. The main difference here is I made these savory with toasted walnuts, crumbled kale chips, and oil-cured olives.
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Snappy, substantial, homemade oatmeal crackers – made with rolled oats and rye flour.
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Skipping the turkey? No problem! These vegetarian Thanksgiving recipes are all vibrant, seasonal, crowd pleasers.
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The combination of simmering broth, Gruyere cheese, onions, garlic, chives, and sourdough combine into a decadent pot of winter magic.
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This sake mushroom recipe was inspired by a stack of papers in my kitchen. There was a note that simply said: big mushrooms, dunk in sake, dredge in rice flour, sauté, salt, dot with miso butter.
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This baked pasta is a cold-weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage. It’s the sort of thing you can prep a day or two ahead of time, and bake when convenient.
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A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.
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This is how you make simple, garlic kale – just right. If you love sautéed greens, the keys are avoid overcooking, and adding plenty of garlic to the pan. And yes, this technique works with kale, chard, or spinach. Super flexible!
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Wintery spring rolls were the perfect lunch on a recent flight. Self-contained and slathered with a bold ginger-onion paste, filled with brown sugar tofu, mushrooms, lettuce, and herbs. The best kind of BYO plane food.
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A spicy lemon coconut sauce that is good on just about everything – noodles, frittatas, soups. Keep a jar in the refrigerator, and you can use it to make things special throughout the week.
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Orzo pasta provides the foundation here for an easy weeknight meal. Roasted delicata squash and kale are tossed with the pasta & salted yogurt. Super easy, so tasty. Also great with other pasta shapes!
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Golden crusted pan-fried beans are made extra special by loading them up with kale, Parmesan, lemon, walnuts, and nutmeg. So many great variations in the comments as well!
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This simple honey ice cream recipe makes a creamy bowl of goodness that tastes as rich as it looks. Five ingredients; plump vanilla beans, heavy cream, whole milk, honey, and a bit of salt. That’s it.
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The frozen yogurt recipe you’re looking for. Easy, wonderfully tangy, not-too-sweet, creamy white cloud of perfect frozen yogurt deliciousness.
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When you have an abundance of blueberries, blackberries, raspberries, or huckleberries, this is the berry pie to make. It’s classic, with a juicy, sugar-kissed, mixed berry filling. Pair it with a flaky, all-butter crust and you have the ideal berry pie on your hands.
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If you’ve never cooked with giant beans, now is the time. In this dish baby fennel, plump Greek gigante beans, and sliced lemon tangle with a honey-kissed white wine sauce, all finished with a shower of chopped dill. A perfect side.
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The bonus part of this roasted broccoli is the creamy tahini under-dressing along with the scallion-peanut sprinkle. Inspired by a sheet pan recipe in Alison Roman’s Dining In, this broccoli is on repeat.
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If you’re looking for quick, easy and inspired camping recipes to deploy on your next camping trip, you’re in the right place.
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This chile-infused blackberry syrup is slow-burning, sweet and spicy, and homemade. Inspired by a recipe in the September 2007 issue of Gourmet Magazine, it’s great in spritzers, over pancakes, in oatmeal, and on and on.
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This skillet cornbread is rustic, custard-topped, and crusty-edged. It is bolstered with herbs and a bit of quinoa for an incredibly good accompaniment to chili or a favorite soup. Inspired by a legendary Marion Cunningham recipe.
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The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate.
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A simple tortelli pasta recipe featuring plump, ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.
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If you want to know how to make the perfect baked potato, keep reading. We’re talking crispy jackets that split open to reveal a fluffy white potato interior. This method results in perfection every time.
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