Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Is the Cauliflower Purple or Gold? ...
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... Friends, it's both π (If you are confused (hi mom π), here is some context: "the dress".) I spent yesterday afternoon sitting on a metal bleacher watching a high school soccer game surrounded by parents wearing heated vests, pulled-up hoodies, and hats. It was sunny but breezy, quintessential fall weather, and by the time the game ended, I was chilled to the bone. I returned home, cranked up the oven, chopped up some cauliflower, and pulled out two spices I rely on a lot this time of year: silk chili and garlic powder. I love these spices for roasting vegetables of all kinds from sweet potatoes to delicata squash to, most especially, cauliflower. Here's my basic cauliflower-roasting method:
Serve as is or over romesco, which I can't stop making: Stay cozy, Friends! Below you'll find a few favorite fall recipes as well as a few you are loving right now. Have a great weekend πππππππ 5 Recipes to Make this WeekβRoasted Butternut Squash and Garlic Soupβ
βLofty Popovers Every Timeβ
βOrecchiette with Brown Butter and Brussels Sproutsβ
βNo-Knead Three Seed Breadβ βBolzano Apple Cake (a favorite for nearly 20 years)
β In Case You Missed ItβEasiest Homemade Romesco (No-Peel Peppers π) + Charred Broccolini = Heaven βCrusty Open-Crumb Baguettesβ
βCrispy Miso-Lime Tofu (so many of you have made and loved this!) A Spec I Wish All Flour Producers ProvidedIn Friday's pizza newsletter I shared some thoughts on a spec I recently spotted on a bag of flour. I had never before seen this information shared. Read more about it here:
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You Are Loving These 3 Recipes...
PS: ALL the popular recipes right here β Popular Recipesβ PPS: Perfectly Moist Pumpkin Bread... tis the season π Review of the Week
βEasiest Homemade Romescoβ βοΈβοΈβοΈβοΈβοΈ "OMG!!!! This is so easy and will be on a regular rotation at our house! The combo with roasted broccolini is divine! Over the next week, I used it a) as a sauce for grain bowls; d) spread on baguettes, c) burger condiment, and d) right out of the jarβ=-sometimes on a cracker π I canβt wait to get more peppers at the Farmers Market tomorrow." β Mikki Lindstrom Thank YouThank you to all who have ordered Pizza Night.
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PS: All previous editions of this newsletter can be found here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A few weeks ago, while checking out at the grocery store, I impulsively purchased a holiday-bread themed magazine. What caught my attention was a homemade "take-and-bake" roll recipe. It called for baking the rolls at a very low temperature, 300ΒΊF, just until the rolls reached an internal temperature of 175ΒΊF; then cooling and freezing. When you were ready to bake, you simply popped that pan in the oven. As one of the most frequently asked questions I receive this time of year is "How can I...
You're making your pie dough! Go on, grab your butter. I'll wait for you. We're doing it together. Right now. I promise you it's easy. And it will feel so good tucking these rounds into your freezer, and crossing off that to-do! Foolproof Pie Dough Correction! Last week, I shared a recipe and method for making a double batch of the peasant bread. Many of you noticed that the flour amount was wrong: it should be 8 cups of flour (I had written 4). The updated recipe/method can be found here: 2x...
I bought my turkeys! And made my bread for the stuffing! And stashed them both in the freezer. Friends, I never do these sorts of things, but I've decided: This is the year. This is the year we are going to be so organized that when Thanksgiving morning arrives, we're going to be bored β we're going to be sitting around with our crosswords, twiddling our thumbs, sipping our punch, wondering what else we could do: meal prep for the following week? Well, we can dream anyway. Last week, I shared...