Adventures in cooking and baking.
These Swiss Lebkuchen are a take on an early version of the gingerbread cookie. They are made with hazelnut and almond meal, along with honey, sugar, and cinnamon, plus some citrus and candied fruit.
There are many variations of Lebkuchen, both Swiss and German. This one was adapted by Rose Levy Beranbaum in her newest book, The Cookie Bible from a bakery, Confiserie Eichenberger, in Bern, Switzerland.
These sourdough chocolate brownies are rich, fudgy, gooey, and completely chocolate-y.
If you are looking for recipes for using your sourdough starter, add these brownies to your list.
This apple cider pie is filled with sliced apples that are tossed with sugar, spices, and a boiled apple cider reduction. It's deeply flavored with the tart and sweet essence of apples.
This apple pie is made with easy-to-find ingredients and is just right for a holiday pie, or for whenever you are craving a slice of this all-American dessert.
These sourdough chocolate muffins, loaded with chocolate chips, are a tasty way to use your extra sourdough starter.
These sourdough chocolate muffins are deeply chocolate-y. The batter is loaded with cocoa along with semi-sweet chocolate chips. Double chocolate.
This classic French bread stuffing is my new favorite holiday side dish. Serve it with roast turkey, roast chicken, or even ham or roast beef.
What I love about this stuffing is that it is fluffy, light, and not dense at all, unlike many stuffing recipes I have tried.
This Pavlova with port cranberries and rosemary is a wonderful wintery take on the summer dessert that hails from Oceania.
Both Australia and New Zealand take credit for the invention of this cloud-like dessert, created in the 1920s to honor the Russian ballerina of the same name. It starts with a delicate meringue-crusted base that is dreamy and marshmallow soft inside.
Brothless Ramen with XO Sauce is a highly flavorful noodle dish that is a mash up of Japanese Mezeman (mixed noodles) and a sauce created in Hong Kong that is a total umami bomb.
Take some cooked ramen noodles and toss them with a mixture of XO sauce, oil or rendered fat, rice vinegar, and soy sauce and you have a magical mixture of noodles and sauce that is tasty, filling, and will introduce you to the spicy seafood condiment that was developed in the 1980s in Hong Kong.
