If you’re taking this smoothie on the go, consider grabbing some nuts and dried fruit to pair it with.
The flavors of the arugula and citrus will go nicely with a charcuterie tray featuring almonds, cheese and salty pancetta.
Enjoy a piece of this slightly spicy cake on a chilly day with a warm cup of black tea (the maltiness of which will balance the sweetness and creaminess of the cake).
After adding all your toppings, serve with a side of warm tostadas, tortilla chips or bolillo rolls (a traditional Mexican bread).
Soup and sandwiches are the ideal combo. Use some of the leftover chicken on rye bread with some spicy mustard.
Any warm beverage will go well with these cookies on a cold winter afternoon. Settle in with a plate of snickerdoodles and a cup of coffee or tea, hot chocolate or warm cider.
If you’ve never worked with marzipan (almond candy) before, these cookies are the perfect introduction! Their festive appearance is perfect for holiday cookie plates, and their buttery almond flavor is such a treat. In fact, it might be worth making a double batch—they’re sure to disappear quickly!
The leaves have changed, there’s a chill in the air, and the autumn holidays are swiftly approaching! We’re leaning into those cool fall days with this delicious chicken recipe that highlights great local and seasonal produce like heirloom apples, Brussels sprouts, and butternut squash. When everything cooks on one pan, cleanup is a breeze, and you can add other favorite fruits and veggies—why not try cubed sweet potato, celeriac, or fresh cranberries?
This method is based on that of Jeff Herzberg in his book Artisan Pizza and Flatbread in Five Minutes a Day. The dough can be stored in the refrigerator, and used as needed, for up to 1 week. The dough will develop richer flavor over its storage life. The brine technique, originating in Liguria, ensures even salting of the crust. This brine recipe is based on Samin Nostrat’s description of this traditional method in her book Salt, Fat, Acid, Heat. Use of a scale to measure ingredients by weight, rather than by volume, is highly recommended to increase accuracy.