Salt Cured Beet
Wanna make a beet taste reallllllll good? Salt cure it. Wildly easy. Sliced thinly and you've got a nice whole-food,...
Marbled Pumpernickel Rye
For this marbled pumpernickel rye I used my regular 50/50 starter to build the levain. The levain is built with...
Khorasan Flatbreads
The following is a baker's weight (in grams) method for making khorasan wheat flatbreads. I used Central Milling's organic whole...
Biscuits
Below you will find a basic recipe for making biscuits in your home. The method we'll follow uses Mark Ruhlman's...
Braised Beet Pepperoni
Over the winter I was heavily inspired by the work Chef Roy Elam was doing with beets. On Instagram he...
Espresso Cream Cheese
HAVE YOUR COFFEE AND EAT IT TOO! I've been experimenting off and on with rejuvelac to make raw nut-based cheeses....
Cashew Alfredo
This ain't the first time you've seen this recipe. I'm using it over on the Bow Tie Baller as well but...
Quick Pickled Carrots
These quick pickled carrots are a perfect addition to boost flavor in a variety of dishes. Try them on tacos,...
Pickled Cabbage
This is one of my favorite pickled items. It goes great atop a taco, burrito or falafel. I've also heard...
Garden Marinara
Ahh, summer is in full swing here in Missouri and that means we're getting tons of tomatoes out of the...