Authors Phoebe Wood and Kirsten Jenkins share a Middle Eastern-inspired recipe for a baked ricotta, orange blossom and date pie from their book, “The Pie Project.”
Rye bread, which has long been a staple in European carb culture is finally having its renaissance in the United States. Baker Stanley Ginsberg gives us a primer on the terroir of rye and shares his recipe for Swedish limpa from “The Rye Baker: Classic Breads from Europe and America.”
Sweet potato biscuits are perfect additions to your breakfast, lunch and dinner plates. With or without butter and preserves. Around the holidays, sweet potato biscuits are often eaten with slices of salty country ham. Don’t dare confuse sweet potatoes with yams though, or McGreger will school you on that.