The perfect granola is elusive.
It needs to be clumpy, crunchy, not too sweet and definitely not brimming with dried fruit (sorry, not sorry). Also, it should almost certainly not include chia seeds. Hot take, I know. The chia flavor just doesn’t get along with yogurt, my favorite partner to granola.
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I originally found this cornmeal biscuit recipe in Dorie Greenspan's book Baking: from my home to yours. I had been looking for a cornmeal biscuit recipe that would check all the boxes: crumbly, craggy and a little crispy around the edges. This one nailed it on all fronts.
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Tieghan Gerard of Half Baked Harvest is one of my very favorite food bloggers. Her photography is total goals and her recipes are always so unique and delicious.
I knew I wanted try her clever use of potatoes on pizza, but wasn’t sure which flavors to focus on UNTIL I took a bite of my mom’s potato leek soup last weekend. Potatoes and leeks are such a classic combo, so I knew I couldn’t go wrong with this one.
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The first time I made Jamie Oliver's Cauliflower & Broccoli Cheese, I ate three bowls full of it. The crunchy topping, the burned bits, the cauliflower crunch...it was (and still is) just perfection. I've made this recipe a million times since then, tweaking it slightly along the way.
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Popcorn is my weakness, you guys. When I was younger, I ate popcorn almost every day. I liked it buttery, caramel-y, salty, kettled…anything. Today I still love me some popcorn (especially the half-popped bits…literally salivating as I type) with a dash of oil and salt. In this version, I'm taking it up a notch by adding some fall flavors.
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It’s apple season. Bless. When apple and squash season rolls around, my mom always makes an apple, butternut squash and curry soup, which I always eat with a big ol’ slab of crusty bread. This tradition got me thinking: what if the apples and squash were inside a delicious crust to begin with? And thus, this galette was born.
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