Chicken Pot Pies are an all-time great comfort food. You can bake it in a single pie plate, but it is particularly satisfying to break through a personal flaky crust into the steamy, savory goodness waiting in the dish below.
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My Saturday Sourdough streamlines bread making so that you can enjoy the bread of your dreams with the least possible effort and the fewest ingredients. I tested more than two dozen loaves to achieve this delicious perfection.
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What better way to start the day than with a frittata? Eggs get a lot of bad press… but for less than 80 calories, each, those little beauties deliver a satisfying hit of protein and do wonders for your cooking and your baking. There is a lot to that old advertisement “The incredible, edible egg!”
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This crustless quiche has a beautiful back story. During the summer of 2016, our friend Teri invited us to her lovely vacation home on Lake James. No need to ask us twice… we packed our bathing suits, grabbed a few bottles of wine, and hit the road in our convertible.
One delightful morning Teri and I made a traditional Quiche Loraine for breakfast, and it was perfect. Baked in a pie crust, it was savory decadence. At home, I make a leaner crustless quiche, baked in little ramekins. Leftovers not only look great but reheat well in the microwave.
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Zucchini Bread is a tradition in the Midwest. Zucchini is a summer squash and easy to grow, and the plants are prolific producers. When the first zucchini of the season is ready, be sure to check daily and harvest at 8-10 inches while the flesh is still firm and the seeds are still tiny. Too many times, I have discovered sneaky ones hiding under big leaves, having already made the jump to jumbo. That’s when you make zucchini bread.
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Serve these crusty biscuits steaming hot, straight from the oven. Everyone will love you for it. Restaurant reputations on built on their ability to deliver exceptional biscuits, and you have the power to do so at home.
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