No-knead deep dish sourdough pizza crust

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Like many people, I have recently acquired a sourdough starter while in quarantine. I promise it’s not as intimidating as it sounds. If you haven’t started one, Zero Waste Chef has all of the resources for you.

This is an easy way to use up the discard, with a little additional “lift” from commercial yeast. The result is a flavorful, not-too-sour crust that has all of the characteristics of your favorite restaurant deep dish: the shatteringly crisp, nearly fried bottom and caramelized cheese edges with an abundance of air bubbles throughout.

Let’s get to it!

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Fail-proof Instant Pot polenta grits

Polentagrits

Let me preface this post by admitting this: I am not from the southern United States. According to my Ancestry DNA, I am less than 7 percent Italian. But hey, I have this piece of paper (from a UC-accredited culinary school) hanging up on the wall of my bedroom that says that I am a pretty decent cook. I crave cheesy polenta grits, but sometimes I just don’t have the energy to stand in front of my stove constantly stirring.

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Chocolate sherbet


I am obsessed with ice cream. Lately I have been really into making my own home made concoctions, because I can get my ice cream fix using quality ingredients…for a fraction of the price.

This recipe is a bit of a sorbet/ice cream hybrid, as it uses almond milk for a bit of creaminess…but it has all the intense, deep flavor of a sorbet. Bonus: it’s lactose-free!
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Soft honey white bread

Milk And Madeleines white bread

This week something very rare happened: we ran out of sandwich bread. I know, I know, this sounds unbelievable coming from a bread-a-holic. I’ve been busy working on my latest A&E story for the Weekly, and I needed a fairly easy homemade white bread recipe that not only tasted better than store-bought bread, but could be made with my KitchenAid stand mixer with very little hands-on time. I adapted this recipe from Fun Cheap or Free:

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