With a sensational crunch and delicate almond flavor, these sourdough biscotti are twice-baked for a light and crisp bite (just the thing for coffee and dessert wine!). Keeps well at room temperature or frozen. Makes 20-24 golden biscotti.
Sourdough Zucchini Slice
Soft, savory, and never soggy thanks to my exact zucchini draining method, this easy sourdough discard recipe—made with fresh zucchini, eggs, cheese and savory fillings—is ideal for elevated meal prep, lunchboxes, and parties.
Best Sourdough Crêpes (No Crêpe Pan Needed!)
These light, tender sourdough crêpes can be made with leftover sourdough discard or active sourdough starter. Just blend, chill and cook in a non-stick pan. No crêpe pan needed!
Homemade Zucchini Carbonara With Crispy Bacon
My light & fresh twist on the classic carbonara recipe blends spaghetti, zucchini noodles, and an easy, off-heat technique to ensure creamy results every single time.
Simple Blueberry Lemon Ricotta Cake With Olive Oil
Olive oil keeps this lemon blueberry ricotta cake soft and moist—ready in under an hour with just 20 minutes of prep. You'll love it's simplicity and bright, fresh flavor.
