Healthy and savory? In my opinion, it’s the perfect combo. And this naan bread prosciutto pizza is just that.
This buckle combines California’s wonderful peaches with raspberries, layered between a lightly spiced cake, and a toasted almond streusel-like topping.
With utmost intentionality, Seylou’s Jonathan Bethony supports regenerative farming with his fresh-milled breads and pastries.
A close partnership with local farmers and seasonality shapes the menu of picture-perfect fresh-milled bread and pastries.
Pillsbury’s pumpkin cookie dough with cream cheese-flavored chips is hitting store shelves, and the recipe bears their “safe to eat raw” seal of approval.
CLAIM: “Nancy Green (aka Aunt Jemima) was born into slavery. She was a magnificent cook. When she was ‘freed’ she rolled her talent into a cooking brand that General Mills bought & used her likeness. She died in 1923 as one of America’s first black millionaires.”
Price: $38.93 for three meals (includes shipping), $6.48 per person per meal.
Grocery chain Whole Foods said it consults "culinary experts, buyers and foragers in our global offices and across our 490 stores" to determine trends for the year ahead. Here's what it predicts will be popular:
“If you really want a proper texture for cookies, you need a mixer. It doesn’t have to be a stand mixer, a hand mixer will do, as long as you don’t try to do too large a batch. Baking is a science; it’s not like cooking. Which is why you’ll need a good set of measuring cups, measuring spoons and a good liquid measuring cup, because you shouldn’t measure milk the way you measure flour. You’ll need a cooling rack, so you’re not setting cookies directly on the counter. For drop cookies, an ice cream scoop with a release handle makes for consistent cookies that bake evenly.”
“I like King Arthur. It’s consistent quality, and it has a good flavor. You think that it’s not going to have flavor, but it does. Flour isn’t just flour. There’s a difference in quality among brands. I like Bob’s Red Mill flour, too.”