Made with silky pumpkin purƩe, tangy sourdough starter, and warm fall spices, this super-moist sourdough discard pumpkin bread (loaf) can be made same-day, or chilled overnight for deeper flavor. The interior crumb will melt in your mouth! Initially, I thought swapping the banana in my top-rated sourdough banana bread for pumpkin purƩe would be an easy, fool-proof variation. Not even...
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Made with just 3 ingredients (butter, flour and milk) this ultra-creamy bĆ©chamel sauce recipe is ready in 20 minutes. Store in the fridge for 3 days or freeze until ready to use. Makes about 1 quart which is perfect for a 5+ layer lasagna. BĆ©chamel sauce or “besciamella” in Italian, is a classic white sauce made from butter, flour and...
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A moist and fluffy apple cake recipe re-imagined with active sourdough starter (or sourdough discard) and a buttery, crumble topping. Make it now, or ferment overnight in the fridge to maximize flavor and digestibility. You're gonna love this one!
Made with fast cooking ground pork, bacon, onions, celery, garlic and rosemary this Italian meat filling for ravioli was my recipe testers' favorite! The filling can be made in advance, and chilled up to 3 days in the fridge. Use it to make incredible homemade meat ravioli (step-by-step instructions below) with my master fresh pasta dough recipe.
This quick, no-cook sun dried tomato pesto blends tangy tomatoes, fresh basil, garlic, pine nuts, Parmesan cheese and olive oil into a bold, savory sauce- it’s ready in less than 10 minutes using a food processor or blender. Perfect for pasta, sandwiches, and more. Makes ~1 1/2 cups. When it comes to pesto, I usually make my classic Italian basil...
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