Rustic Heirloom Tomato and Herb Gallete
These free-form tarts have a crunchy, cornmeal crust and are at their best showcasing the vibrant flavors of heirloom tomatoes, though any ripe tomatoes can be used. They are a fantastic at a summer picnic or bbq, cut in slender pieces as an appetizer, or generous wedges as a meatless main dish, served with a crisp side salad. This dough is versatile and sure to be a favorite with all sorts of fillings. It also makes great open-form fruit tarts! Experiment and make it your own… I think you'll love it. Recipe makes two large 8" tarts or four small 4" tarts
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Butternut Squash, Caramelized Onion, and Goat Cheese Quiche
This rich and delicious butternut squash, goat cheese, & caramelized onion quiche is a perfect fall-winter vegetarian brunch or dinner recipe.
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Homemade Herb & Cheese Oatcakes
These homemade herb and cheese oatcakes are a simple little nibble that’s perfect for snacking, cheese plates, or tea. They’re packed with whole grain oats, wholesome sharp cheese, a bit of butter, and lightly seasoned with thyme, sea salt, and cracked black pepper.
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Homemade Herb & Cheese Oatcakes
These homemade herb and cheese oatcakes are a simple little nibble that’s perfect for snacking, cheese plates, or tea. They’re packed with whole grain oats, wholesome sharp cheese, a bit of butter, and lightly seasoned with thyme, sea salt, and cracked black pepper.
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Perfect All-Butter Flaky Pastry Crust
Every baker and home cook should have at least one pie crust recipe in their repertoire. This basic flaky butter pastry crust is one of my absolute favorites, with a tender crumb and lots of flaky layers in the dough. Best of all, one batch of this pie crust recipe makes four crusts- enough for two covered fruit pies or four open topped pies or quiches. You can halve the recipe, but they keep for months in the freezer, so make the whole batch! This is THE recipe you'll find yourself reaching for again and again for holiday pies or for other festive occasions, or to freeze and have on hand for quick and easy pies, pastries, and quiches on a whim.
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Perfect All-Butter Flaky Pastry Crust
Every baker and home cook should have at least one pie crust recipe in their repertoire. This basic flaky butter pastry crust is one of my absolute favorites, with a tender crumb and lots of flaky layers in the dough. Best of all, one batch of this pie crust recipe makes four crusts- enough for two covered fruit pies or four open topped pies or quiches. You can halve the recipe, but they keep for months in the freezer, so make the whole batch! This is THE recipe you'll find yourself reaching for again and again for holiday pies or for other festive occasions, or to freeze and have on hand for quick and easy pies, pastries, and quiches on a whim.
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Chicago-Style Pepper & Egg Quiche
This pepper and egg quiche takes inspiration from the pepper and egg sandwich. This is the Chicago vegetarian counterpart to the more ubiquitous Italian beef sandwich. We’re taking this classic flavor profile and putting it in a quiche! As delicious and effortless as a pepper and egg sandwich is, it’s not terribly portable and is best eaten hot and right after making it. This pepper and egg quiche can be made ahead and reheated or served cold, making it great for meal prep or busy brunch menus.
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Rustic Heirloom Tomato and Herb Gallete
These free-form tarts have a crunchy, cornmeal crust and are at their best showcasing the vibrant flavors of heirloom tomatoes, though any ripe tomatoes can be used. They are a fantastic at a summer picnic or bbq, cut in slender pieces as an appetizer, or generous wedges as a meatless main dish, served with a crisp side salad. This dough is versatile and sure to be a favorite with all sorts of fillings. It also makes great open-form fruit tarts! Experiment and make it your own… I think you'll love it. Recipe makes two large 8" tarts or four small 4" tarts
View Recipe
Chicago-Style Pepper & Egg Quiche
This pepper and egg quiche takes inspiration from the pepper and egg sandwich. This is the Chicago vegetarian counterpart to the more ubiquitous Italian beef sandwich. We’re taking this classic flavor profile and putting it in a quiche! As delicious and effortless as a pepper and egg sandwich is, it’s not terribly portable and is best eaten hot and right after making it. This pepper and egg quiche can be made ahead and reheated or served cold, making it great for meal prep or busy brunch menus.
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Southern Cornbread Dressing with Cranberries
This traditional homemade southern cornbread stuffing recipe will brighten up your holiday table with the pop of fresh cranberries & herbs.
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