The most delicious, slightly sweet buns that pair with just about anything.
What we have here is a shortbread type of crust which uses pretzels, rather than nuts, for a bit of texture. The filling is a basic ganache, and it’s topped with simple creme fraiche.
Tender mushrooms, creamy white beans, crunchy collards, a sweet and earthy base.
Making from scratch allows for tailoring the sweet, sour, and heat levels to one’s preference.
A bit of herbs, a can of beans, a container of broth/stock, and your squash and kale and you’ve got a hearty soup that’s packed with flavor and nutrients.
This recipe is really well balanced, both in flavor and in nutrition.
This particular recipe is based on the Weight Watchers version of an apple crumble pie, so it’s a bit leaner on the butter use than a typical pie. I subbed in whole wheat pastry flour for white, and I chose to use dark brown sugar in the crumble because of its intensity of flavor.
Autumn has arrived in New England. This particular season is so wonderful: clean and crisp, cool and colorful. It welcomes a harvest of new crops from the farms, and with that tons of apples. This recipe will only use up one of those little beauties, but it’s tasty.
A sweet side dish that pairs well with a savory main.
Not that anyone ever needs an alternative to pizza, but if you were looking to go about it in a very different way, this could be your answer.