Summer and warm weather is holding on this week as we move into October, the month usually reserved for crisp air and squash. So grilling food while it’s still warm[
This is a really easy way to make a good quot;yeastyquot; pizza dough! As well as using this recipe for when I'm making pizza, I also use it for when I'm making a focaccia or a calzone. (The preparation time I have given includes the time it takes to make the dough in the machine and the time it takes for the pizza dough to proof - after removing it from the bread machine, 30 minutes.)
This frozen torte is a great make–ahead alternative to taditional pumpkin pie. Tasty gingersnap cookies form the crust, which is topped with pumpkin–flavored ice cream and drizzled with both caramel and hot fudge toppings. You may never return to pumpkin pie.
Fruit Tart with Walnut Date Crust.And I'm featuring this delicious fruit tart, made with the awesome heart healthy ingredient: WALNUTS! Walnuts are rich in Omega 3 Fats! Walnuts reduce inflammation,...
This crunchy pretzel-coated chicken, from Manhattan’s City Bakery, is dredged in a tart-and-creamy mustard dressing that cleverly doubles as a dipping sauce.
Toasted Pecans coated in a super-caramelized maple glaze in a crunchy crumbly almond meal based crust. No white flour, no white sugar, no isolated fats, all whole foods, natural, vegan and delicious!
Matzo is a crispy flatbread made of flour and water. Combined with dill, crushed matzo provides a crunchy coating to the fish in this quick and easy dish.
