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Baked Apples with a Streusel Core
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Chocolate Buckwheat Torte
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Chard, Leek & Gruyere Panade
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Butternut squash with hazelnut oil & rosemary
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Pumpkin Sour Cream Galette with Flint Cornmeal Crust
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Coconut Pecan Nougat
We created this for the holiday season, but we had a hard time deciding what to call it. Part nougat, part fudge, maybe even a little bark, we accidentally made a vegan, gluten-free candy that tastes...
View ArticleChocolate Lunchbox Pudding
In a medium saucepan, before coming to the stove, whisk the sugar, cocoa, salt, and cornstarch together until any clumps of dry ingredients are blended into a powdery concoction. Pour about ½ cup of...
View ArticleHungarian Gulyás
Preheat the oven to 325°F. Cut your meat into 1 ½ -inch cubes, and sprinkle with salt & pepper. If your meat came on the bone, reserve it to cook with the soup. Toast the caraway seeds over medium...
View ArticleDutch Baby with Orange & Almond
Preheat the oven to 450°F and put a 10-inch cast iron pan on the middle rack to heat up while the oven is coming to temperature. Make the topping by mixing the sugar, salt, and orange zest. Chop the...
View ArticlePain D’Épices
Preheat the oven to 350°F. Butter and flour an 8-inch (1 lb.) loaf pan and set aside. In a small bowl, prepare the dry ingredients by sifting together the whole wheat pastry flour, rye flour, baking...
View ArticleFava Bean Purée
Prepare a bowl of ice water and set aside. Bring a pot of water to a boil and add salt until it tastes like the sea. Dunk the shelled favas into the boiling water for 2 minutes, then quickly remove...
View ArticleCoco’s Cocoa Bites
In a small saucepan, gently melt the coconut oil. Whisk in the cocoa powder, maple syrup, and salt until smooth. Pour into two 15-piece silicone molds. I use this heart shaped one. It’s useful to pour...
View ArticleButtered Barley with Lemon
Put the barley in a sieve and rinse under cold water for a few minutes. This will remove any starchy coating that has accumulated and keep the grain fluffier when you’re cooking it. In a heavy-bottomed...
View ArticleCold Peanut Soba Noodles
Soba noodles take special care to cook properly, so listen up. I’ve made my share of gluey soba and researched endlessly to get them to cook up in springy heaps of noodles that lift happily into...
View ArticleHoney Peach Frozen Yogurt
Sometimes it’s manageable to peel peaches with a peeler. If so, oh joy! You won the fruit-preparation lottery. If not, you’ll need to peel them by bringing a large pot of water to a boil. Cut an ‘x’ on...
View ArticleApple Buckwheat Muffins
Preheat the oven to 350°F. Line a standard muffin tin with liners. We prefer the tulip liners made with parchment, but any old liners will do. In a large bowl, sift together the buckwheat flour, baking...
View ArticleRoasted Tomato & Garlic Soup
Preheat oven to 350°F. Prepare your garlic for roasting by cutting the tip off the whole head of garlic, exposing the tops of each clove. Drizzle with a teaspoon of olive oil, letting it seep into the...
View ArticleVietnamese Curried Chicken & Sweet Potatoes
Prepare the chicken by cutting it into 1-inch pieces. Toss with 2 tablespoons of curry powder and tuck away in the fridge to marinate for at least an hour, but as long as overnight. When you’re ready...
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