This is a slightly tweaked recipe from our founder Heather Crosby’s cookbook Pantry to Plate. It’s decadent and spicy with unexpected hints of Asian flavors that will make it a favorite for the meal-time menu rotation.
This is our favorite method for making flaky, delicious puff pastry: the classic way with a “butter packet.” This recipe uses a store-bought white flour blend that already has xanthan gum in the mix to replace the stretch of gluten. See all tips and substitutions to adjust for your needs before you begin.
Instead of working a butter packet into the dough like we do with Classic Puff Pastry, with rough puff, we freeze and grate the butter before incorporating it into the dough.
This is the cheater’s method for making puff pastry, aka “Rough Puff,” with our homemade flour blend.
This is our very favorite method for making flaky, delicious puff pastry: the classic way with a “butter packet” and a dough created with our homemade flour blend, which bakes up puffy and full of flakes.
This is our homemade white flour blend perfect for light and flaky puff pastry or white loaves of bread. If a recipe calls for a store-bought blend like Bob’s 1:1, this is a blend you can make at home to replace it.
Use this rich, dark chocolate ganache to frost cookies or cakes. You can sprinkle with toasted nuts after you do for extra flair and crunch, or use this ganache to fill cookies for decadent sandwich cookies.
This is the most comforting dish, made simply with common plant-based goodness. The trick is in the technique—boiling to enhance the thickening properties in the ingredients for a decadent, cheese-y sauce. We use shells for this one because each one holds sauce for magical bites every time. We use white carrots for color, but this […]
One of our go-to recipes for multi-grain dinner rolls. Serve them with our Red Pepper & Honey Butter and don’t even bother telling anyone they’re gluten-free and dairy-free. No one will know the difference because they’re so tasty.
This is a crumbly yet tender crust perfect for lining the bottom of tart and pie pans, for topping a pie, and also using for free-formed tarts and galettes—the oat flour gives the crumb more pliability and forgiveness. It’s a crust that pairs beautifully with sweet and savory fillings. This is our favorite do-it-all crust.