A luxurious French‑style potato bake made with thinly sliced starchy potatoes, rich full‑fat cream, butter, garlic, fresh thyme and generous Gruyère cheese, baked until golden and bubbly.
A moist, chocolatey cake, perfect for a large gathering, with rich flavor and a light texture.
A high‑protein creamy roasted tomato soup paired with a classic grilled cheese, featuring bone broth for extra nutrition and a buttery, cheesy sandwich.
A fresh midsummer salad featuring baby new potatoes, herbs, crisp vegetables, and a tangy mustard‑yogurt dressing, finished with boiled eggs.
A quick, no‑bake tiramisu made with coffee‑soaked ladyfingers, sweet mascarpone cream, and a dusting of cocoa powder. It uses whipped cream instead of raw eggs, can be made with or without liqueur, and is perfect for making ahead.
Hearty, juicy vegetable fritters made from zucchini, carrots and potatoes, easy to prepare and versatile as a main dish, snack or side.
A simple, no‑knead focaccia made with a high‑hydration dough that ferments in the refrigerator for 12–18 hours (or up to three days). The result is a pillowy, olive‑oil‑crusted loaf that’s ready in about 30 minutes of bake time.
A joyful Funfetti sourdough loaf — an artisan sourdough with sprinkles folded in for a cake-like, colorful crumb. Uses an active starter and a short warm ferment followed by a long cold proof to develop flavor and keep crumb structure while preserving the sprinkles' color.
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