These soft, homemade sourdough oatmeal raisin cookies are made with tangy sourdough starter, rolled oats, brown sugar, cinnamon and raisins. The secret is to chill the dough for 1 hour (or more) for crisp on the outside, chewy on the inside, bakery-style cookies. What’s the draw to oatmeal raisin cookies?
This isn’t your average granola! My sourdough granola bakes up golden and crisp with big, crunchy clusters—thanks to a boost from sourdough starter (or discard). Oats and puffed rice create a light, airy texture which sets it apart from store-bought blends. Easy to make, freezer-friendly, and endlessly snackable.
Learn how to make Pasta all’amatriciana the authentic Roman way: crisp guanciale, tomato passata, and Pecorino Romano cheese. This famous recipe was taught to me by chef Giancarla Bordoni at Monteverdi in southern Tuscany. Learn how to do it step-by-step! “Amatriciana” is one of the 4 famous Roman pasta dishes,
My penne pasta recipe is made with juicy cherry tomatoes, fresh basil, Parmesan cheese and creamy butter for a fast weeknight dinner. Less than 10 ingredients & ready in 20 minutes or less. Serves 4.
Learn how to make 100% all-natural sourdough English muffins with active sourdough starter from my bestselling book, Artisan Sourdough Made Simple.
