Mark and I discovered fettuccine with anchovies and garlic at Edo Squid in Richmond, Virginia, and immediately knew we had to figure out how to make it at home. A lot of people freak out over anchovies but give this a chance.
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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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Sourdough starter is easy, but it takes a week of daily feedings to develop a healthy and robust culture. Luckily, those feeding only takes a few minutes each day. I like to attend to mine while brewing my morning coffee.
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Strawberry Banana Crepes are so good… they take fruit to heavenly heights. This is a delightful combination to get you started, but it is your “oh, so sweet” duty to experiment with your personal fruit favorites. The difference between my sweet and savory crepes is just a little vanilla and a hint of sugar. We like to compliment the fruit without competing with it. Simply fabulous.
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I could live on this avocado feta sandwich. In May of 2015, I discovered this delightful treat in a coffee shop called Cava, up in Millers Point, Sydney, Australia. The young lady made it right in front of me while her friend brewed my coffee. It doesn’t get any fresher than that! I took it outside and found a sunny bistro table to soak up the sun and soak up the flavor.
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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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