Cooking Style: Baking
Gluten-Free Pumpkin Cookies with Browned Butter Frosting
PrintGluten-Free Pumpkin Cookies with Browned Butter FrostingYield 36 cookies IngredientsFor the cookies:¾ cup butter, softened⅔ cup granulated sugar⅔ cup packed brown sugar1 teaspoon vanilla extract½ cup pumpkin puree (not pumpkin pie mix)2 eggs2¼ cups gluten-free all-purpose flour blend1 teaspoon baking soda1 teaspoon ground cinnamon½ teaspoon saltFor the Browned Butter Frosting:6 cups powdered sugar2 teaspoons vanilla … Continued
Autumn Harvest Sambusas & Kale Salad With Apple Maple Corn Vinaigrette
PrintAutumn Harvest Sambusas & Kale Salad With Apple Maple Corn VinaigretteAuthor Chef Lachelle Cunningham 6 servings IngredientsFor the sambusas:1 medium butternut squash2 Tablespoons olive oil2 teaspoons pure maple syrup3 teaspoons Berbere spice¼ teaspoon salt1 medium onion, finely chopped2 medium carrots, peeled and finely chopped2 stalks celery, finely chopped2 cloves garlic, finely chopped1 medium tomato, chopped2 cups … Continued
Wild Rice Pilaf Stuffed Acorn Squash
PrintWild Rice Pilaf Stuffed Acorn SquashAuthor Beth Dooley Ingredients2 delicata or acorn squash1 large onion, chopped2 to 4 Tablespoons vegetable oil8 ounces mushrooms, chopped2 cloves garlic, smashed½ cup dry white wine or chicken or vegetable stock1 cup cooked wild rice*½ cup dried cranberries¼ cup chopped fresh cranberries (or thawed, frozen cranberries)1 Tablespoon real maple syrup½ … Continued
Butter Basted Cauliflower with Gremolata
A whole head of cauliflower par boiled to tenderize. Transferred to a cast iron skillet, topped with melted butter and roasted until tender basting with the butter every 5 minutes. Serve with a bright green mixture of lemon zest, parsley, red pepper flakes, garlic and additional drizzle of butter. PrintButter Basted Cauliflower with GremolataAuthor … Continued
Heirloom Tomato Burrata Pizza
PrintHeirloom Tomato Burrata PizzaAuthor Kristen OlsonYield 6 servings IngredientsFor the Arugula Pesto:2 cups baby arugula2½ Tablespoons olive oil2 Tablespoons fresh lemon juice¼ cup grated Parmesan cheese2 Tablespoons pine nuts1 clove garlic, roughly chopped¼ teaspoon freshly ground black pepper¼ teaspoon saltFor the Tomato and Burrata Pizza:1 package (8 ounces) homemade or store-bought pizza dough, brought to … Continued
Chicken Pot Pie
Photo Credit: Mette Nielsen PrintChicken Pot PieAuthor Beth DooleyYield 4-6 servings This satisfying dish takes minutes to assemble. You can make it in the morning and bake it off before dinner. Ingredients2 cups shredded chicken2 Tablespoons unsalted butter2 shallots, chopped1 carrot, diced1 celery stick, diced1 cup diced potatoes¼ cup chopped parsley1 Tablespoon fresh thyme ¼ cup … Continued
Rotisserie Chicken with Lemon-Parsley New Potatoes
Photo Credit: Mette Nielsen PrintRotisserie Chicken with Lemon-Parsley New PotatoesCook 20 minsTotal 20 minsAuthor Beth DooleyYield 4 servings Sizzle the new potatoes in a heavy skillet with a little parsley then blast in the oven for a homey dinner. Ingredients2 to 3 Tablespoons unsalted butter1½ pounds mixed baby potatoes, quarteredGenerous pinch of salt ¼ cup chopped … Continued
Irish Soda Bread
PrintIrish Soda BreadAuthor Jill Holter You won’t need the luck of the Irish to make this simple but delicious bread! Ingredients4 cups flour (try 3 white and 1 whole wheat)1 teaspoon salt1 teaspoon baking soda3 teaspoons sugar2 cups buttermilk½ cup currants (optional)InstructionsPreheat the oven to 450°F.Mix the dry ingredients into a large bowl. If … Continued
Vegetable Tagine
Photo Credit: Mette Nielsen PrintVegetable TagineAuthor Beth DooleyYield 4-6 Servings Vegetable tagines are flavorful Moroccan stews spiked with cumin, coriander, and ginger. Serve over couscous or rice. Ingredients1 Tablespoon unsalted butter or olive oil1 small onion, peeled and diced1 clove garlic, minced1 inch peeled grated fresh gingerPinch of nutmeg½ teaspoon ground cinnamon1 teaspoon ground cumin1 … Continued