Salted Pistachio Brittle
Pistachios and coarse sea salt come together in this salty-sweet treat that’s delicious on its own or crumbled over ice cream or our Chai-Spiced Amaranth Pudding.
Continue reading » »Cherry-Basil Buttermilk Sherbet
This sherbet is like summer in a bowl: light, refreshing, sweet and perfumed with the quintessential summer herb (which has a surprising affinity for cherries).
Continue reading » »Kathleen’s Fresh Peach Pie with Toasted Walnut Crust
Ground nuts and a touch of whole-wheat pastry flour give this crust a healthier edge. It also has less fat than traditional pastry, yet there’s enough to make it satisfyingly tender.
Continue reading » »Lemon Verbena Honey Granita
Lemon verbena has a heady, perfumey fragrance that gives a surprising, sensuous flavor to this refreshing granita.
Continue reading » »Mexican Chocolate Brownies
This recipe is inspired by Mexican chocolate, which is sweet, cinnamony, and nutty. The chile powder adds a touch of smoky heat, but you can omit it if you like.
Continue reading » »Kitchen MacGyver Lemon Curd
This easy recipe for lemon curd can be made with just three basic kitchen tools.
Continue reading » »No-Bake Peanut Butter Popcorn Treats
Peanut butter, chocolate, popcorn and a sprinkle of crunchy sea salt … simply irresistible!
Continue reading » »Strawberry Cheesecake Tartlets
You’ve probably realized by now that we here at Nourish Network love the itty mini dessert portions. And what’s not to love? You get to have your cheesecake–in this case a luscious, tart one topped with first-of-the-season strawberries–and eat all of it too . . . while not worrying about overindulging.
Continue reading » »Thin and Chewy Oatmeal-Flax Cookies
These are just about my favorite cookie in the world. They’re feather light, seemingly suspended together with dark chocolate chips, with a satisfying crisp-chewiness.
Continue reading » »Chocolate Angel Food Cake with Macerated Strawberries
Use room-temperature eggs, which will be easy to separate and beat to their full volume. (Hang onto the yolks to make Homemade Mayonnaise or Sweet Potato-Kale Bread Pudding.) Angel food cakes are made in an ungreased tube pan, which provides maximum surface area and traction for the cake to climb. The cake is cooled upside-down so it doesn’t lose volume as it cools. Some tube pans have little feet to hold the pan up off the counter while the cake cools. If yours doesn’t, simply invert the pan on the neck of a wine bottle or other bottle that fits into the hole of the tube pan.
Continue reading » »
ON THE MENU THIS WEEK
Click here!
Nourish-U Web Courses
