Spelt Bread Bowls
A crusty of fresh, whole grain bread is the perfect vessel for a steaming bowl of hearty soup, like our French Onion. Use spelt or one of our other heirloom wheat flours.
A crusty of fresh, whole grain bread is the perfect vessel for a steaming bowl of hearty soup, like our French Onion. Use spelt or one of our other heirloom wheat flours.
This one-pot French onion soup makes this cold-weather classic simple to make at home. Serve in our Spelt Bread Bowls.
Wide noodles are easy to make from scratch and taste delicious with seasonal vegetables, seared scallops, garlic and asiago cream.
This luxurious dish features succulent crab cakes in a delicate nest of angel hair pasta. The fine, delicate strands of angel hair have a delightful mouth feel, particularly when paired with other subtle flavors and textures.
In the peak summer months (or any time of year!) nothing tastes as good as fresh pasta with garden vegetables.
Ancient grain pancakes are probably one of the simplest and funnest ways to refresh and upgrade your pancake game.
This is the real deal, fresh baked rolls loaded with roasted, (not deep fried) eggplant, garlic, poblano and smoked mozzarella. Top the eggplant with panko and parmesan to give it that crispy finish without the heart-stopping grease.
The rich winter flavors of duck, chestnuts, mushrooms, squash and cider syrup perfection come together on a soft bed of sweet, fluffy heirloom rice.
This Japanese cabbage and wheat pancake, also known as Japanese pizza, is both healthy and delicious.
Upside-down cakes are simple, stunning, and taste as good as they look. You can whip up this festive showstopper in just thirty minutes. My mother learned to make it from her mother, and I have taken over the tradition now that she is no longer around to make it for our family gatherings.
Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash.
This beloved Eastern European comfort food is fun and easy to make at home. You don’t need a pasta roller or other special equipment, just a mixing bowl and colander!
A pie without a pan, the galette is an easy and elegant dessert. I created this galette to make use of a bumper crop of black raspberries from my garden. You can substitute most any fruit or berry, but it’s hard to beat the decadent combo of raspberry and chocolate.
No matter where you come from, there is something innately comforting about the combination of creamy ground corn and savory seafood.
Inspired by a pizza I had on a road trip with my dad, this decadent, deep-dish pizza is loaded with steaming potato, creamy ricotta, sizzling bacon strips, broccoli and dripping mozzarella cheese.
The original Italian hot pocket, the calzone was popularized by street venders in 18th century Naples as a pizza-on-the-go. Our ultimate King of Calzones is loaded with ricotta and cheddar, fresh broccoli, caramelized onions, garlic and red peppers, folded into a bubbly cheese crust.
Making pasta dough from scratch is simple. You probably already have the ingredients on hand.
While I am not religious per se, making matzah is certainly a spiritual act for me. The fact that this type of bread has been prepared for thousands of years makes it an act that connects us to so many generations of our ancestors in such a profound way.