Creamy delicata squash pairs perfectly with Tuscan (aka Dinosaur or Black) kale. Need heat? Red pepper flakes! Ingredients 2 small delicata squash 1/4 cup extra virgin olive oil, plus extra for brushing the bread Coarse salt (kosher or sea) and freshly ground pepper 1 pound Tuscan kale, thick stems and ribs discarded, leaves coarsely chopped […]
Talk about a reason to get up in the morning! These Instagram-worthy twice-baked potatoes will wow your family or guests. Feel free to substitute sweet potatoes for russets. And for a vegetarian option, replace the bacon with sautéed mushrooms. We recommend a final drizzle of extra virgin olive oil over the top of the potato […]
For this recipe, we prefer the green French lentils sold as Le Puy or Du Puy. Though in a pinch, you could substitute brown lentils. Save a few of the fennel bulb’s feathery fronds for a garnish. Ingredients 1/4 cup extra virgin olive oil 1 shallot, peeled and thinly sliced 1 fennel bulb, trimmed, the […]
Using bread flour is the secret for crusty pizza—one that holds up to a lot of sauce and toppings! You can make two large rounds from this dough, but making individual pizzas is more fun. Note: If you’re able to find instant yeast, you can streamline the technique even further, as it can be mixed […]
