No-knead sourdough Pizza Crust pt. 2 (no dry yeast needed) Happy 2021!

Brunch pizza! I slightly overcooked the yolk, but I’m pretty sure my dogs enjoyed their yolk snack.

I realize that 2020 was an insane year. So I’ll just say this:

I hope 2021 is a better year for everyone.

Your requests have been heard. No one likes the, “blah, blah, blah,” at the beginning of food blog recipes, so I’ll keep this short. If you’re looking for a sourdough pizza crust recipe that doesn’t rely on active dry yeast or instant yeast for lift, this is for you. This recipe is super low maintenance; you can use discard and there’s zero fussing or kneading required.

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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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