Dark sourdough rye bread with molasses and cocoa. The recipe for this pumpernickel takes 7-10 days to make from scratch. A wheat sourdough starter can be converted to a rye starter to save time, but the bread will not have as much rye flavor. If you would like to use this method, begin making the […]
Soft fluffy flatbreads. When I started creating this recipe, I intended to make pita bread. During the research and testing phase, I realize what I really wanted was a cross between pita and naan. I wanted bread with a soft texture for wraps, a tender bite, and a good flavor. This “flatbread” recipe hit the […]
Fluffy potato loaf made with fresh chives and mashed potatoes. I greatly overestimated the amount of mashed potatoes I needed for thanksgiving. With a ton of leftovers and a desire not to each the same meal for a week, I set out to transform them into something delicious. I made a pot of creamy potato […]
Soft buttery brioche dinner rolls. No other bread can quite compare to brioche. It is rich and buttery, sweet and savory. It’s delicious as plain toast or as toast points with foie gras. It makes a tasty sandwich too! But for today’s post, I formed this bread into dinner rolls. This brioche was made into […]
Crispy skin poblano garlic porchetta, over-easy egg, pickled red onions, butter lettuce, and cilantro lime mayo on a soft cornmeal bun. Porchetta sandwiches are, without a doubt, the best part of leftover porchetta. Flavorful roasted pork with little bits of crispy skin wrapped in a soft bun. I mean, what’s not to like? I made […]
Garden zucchini and fresh herb buttermilk biscuits, layered with crumbly goat cheese. These biscuits are a delicious addition to brunch or served alongside your favorite tomato soup. These biscuits aren’t difficult to make, but there are a couple of things that can turn them bad. The first is having too much liquid from the zucchini […]
