A classic Italian Crostata is made with homemade jam or backyard fruit made into jam. In North America, we tend to use sectioned seasonal fresh fruit to make a pie-like filling. From the early days at Macrina, we have used this sesame almond dough as the base for our fresh fruit crostatas. As the seasons change, you can make this with many fruit combinations, such as fig raspberry, raspberry red currant, and blueberry nectarine. The raspberry nectarine is one of my favorites. Enjoy this special Italian treat!

Printable PDF | Makes a 10-inch tart; Serves 8

Sesame Almond Dough

1 cup whole almonds

¾ cup sesame seeds

3 cups all-purpose flour

¾ cup granulated sugar

¼ tsp salt

1 tsp cinnamon

¼ tsp fresh lemon zest

2½ sticks (10 oz) unsalted butter, chilled cut into ½-inch pieces

3 eggs

1 tsp vanilla extract

Crostata Filling

3 cups fresh raspberries

5 ripe nectarines, cut into ¼-inch slices

1½ cups granulated sugar

3 Tbsp cornstarch

½ tsp fresh lemon zest

Assembly

Egg wash (1 egg + 1 tsp water)

¼ cup turbinado sugar

Sesame Almond Dough

Preheat oven to 350°F.Spread almonds and sesame seeds on separate rimmed baking sheets and place on the center rack of the oven. Toast until golden brown, about 10 minutes. The almonds may take a few minutes longer to turn golden brown. Let cool.

Place the cooled almonds, sesame seeds and 1 cup of flour in the bowl of a food processor and pulse to a fine texture.Transfer the mixture to the bowl of a stand mixer and add the remaining flour, sugar, salt, cinnamon, and lemon zest. With the paddle attachment, mix for a few minutes. Begin to add the butter and mix on low speed for 3 to 5 minutes until the texture is coarse and crumbly.

Combine the eggs and vanilla in a small bowl and whisk together. Add to the dough and pulse to combine with the flour mixture. Pull the dough out onto a floured work surface and form into 2 disks, one a little larger than the other. Wrap with plastic and chill for 2 hours.

Crostata Filling

Combine half the raspberries and nectarines, plus the sugar, cornstarch, and lemon zest in a medium saucepan. Stir and cook over medium heat for approximately 5 to 8 minutes to release the fruit juices and thicken the sauce. Stir constantly to prevent scorching.Pour the mixture into a medium bowl and add the remaining fruit. Let the fruit cool completely.

Assembly

Remove the sesame almond dough from the refrigerator and roll the larger disk into a 14-inch circle. Fold in half and lift into a fluted 10-inch tart pan that's 1-inch tall. This dough is forgiving so if it breaks you can press it together and it will fuse perfectly. Let the dough slightly overhang the pan.

Roll out the second disk into a square shape and cut 1-inch strips with a knife or crinkle cutter.Pour the filling into the tart shell. Top with dough strips, alternating perpendicular to create a lattice top design. Trim the excess crust off the edge, pressing to create an even edge. Chill for 30 minutes.Preheat oven to 350°F.Place the crostata on a rimmed baking sheet and brush with egg wash and sprinkle with turbinado sugar. Bake for 55 to 60 minutes or until golden brown and fruit is bubbling near the center.

Let cool for 1 hour, then lift the removable base from the tart pan. If it sticks due to fruit juices bubbling over, use a paring knife to loosen the edge.Serve at room temperature with lightly sweetened whipped cream or ice cream!

This cake is inspired by the Norwegian cake known as verdens beste, "the world's best." The story behind it is almost as good as the cake itself. In the 1930s, Hulda Ottestad, a café owner in Harstad, a town on Norway's largest island, Hinnøya, bought two recipes from a Danish pastry chef. She transformed one of them into what's known today as Kvæfjordkake. Over the years, the cake's popularity surged, and in 2002, it was crowned Norway’s National Cake. I'd never baked a sponge cake and meringue in the same pan and was intrigued. I tried several variations, settling on the following recipe, which uses sweetened whipped cream in place of custard. The luscious combination of sponge cake, almond meringue, berries and cream comes together with surprising ease, making it a great addition to any Mother's Day brunch!Printable PDFMakes 8 servings.Cake Layer8 Tbsp (1 stick) unsalted butter, room temperature2/3 cup granulated sugar 1tsp lemon zest1 tsp vanilla extract1 cup King Arthur cake flour (or a gluten-free equivalent like Bob’s Red Mill GF One-to-One Baking Flour)1 tsp baking powder4 egg yolks (reserve egg whites for the meringue)1/3 cup milkMeringue Layer4 egg whites1/4 tsp salt1/4 tsp cream of tartar1 cup + 2 Tbsp granulated sugar2/3 cup sliced raw almondsCream Filling3/4 cup heavy whipping cream2 Tbsp granulated sugar1/2 cup fresh strawberries, 1/2-inch diceGarnish2 Tbsp powdered sugar12 whole strawberriesCake LayerPreheat the oven to 325°F. Prepare a 9-inch square baking pan by brushing it with neutral flavored oil and lining it with a 12-inch square piece of parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together for 3 to 5 minutes until light and fluffy. Add the lemon zest and vanilla extract, mixing well to combine.Sift together the flour and baking powder. With the mixer running at low speed, gradually add the sifted ingredients to the butter mixture, mixing until you have a smooth paste.In a separate bowl, whisk the egg yolks and milk together. With the mixer set to medium speed, gradually add the egg yolk mixture to the batter in three additions, mixing for 30 seconds after each addition. Use a spatula to scrape down the sides of the bowl, ensuring all ingredients are well combined.Pour the cake batter into the prepared baking pan.Meringue LayerClean and dry the mixer bowl. Using the whisk attachment, beat the egg whites on medium-high speed. Sprinkle in the salt and cream of tartar. Once the egg whites become foamy, gradually add the sugar, and continue to whisk on high speed for 5 to 8 minutes, or until the meringue becomes shiny and holds firm peaks.Scoop the meringue onto the top of the cake batter, smoothing it so it covers the cake. Sprinkle the sliced almonds evenly over the meringue.Bake for 35 to 40 minutes, or until the meringue is dry to the touch and almonds are golden brown.Let cool for 15 minutes. Run a paring knife around the edges of the pan to loosen the cake. Carefully lift the cake out of the pan using the overhanging parchment paper and place it on a wire rack to cool completely.Cream FillingClean and dry the mixer bowl. Fit the stand mixer with the whisk attachment and whip the heavy cream on medium-high speed. Gradually add the sugar and continue to whip until the cream is firm but not curdled in texture.Fold the diced strawberries gently into the whipped cream. Keep the mixture chilled until you’re ready to assemble the cake.AssemblyWhen the cake has completely cooled, remove the parchment liner and cut the cake in half, to make two 4½-inch x 9-inch pieces.Place one piece of the cake, almond-side down, on your serving plate. Spread the strawberry whipped cream evenly over this layer. Top with the second cake half, almond-side up. Chill the assembled cake for 30 minutes to firm it up for slicing.Using a serrated knife, gently cut the cake into 1½-inch slices, taking care not to squeeze out the filling. Before serving, dust the top of each slice with powdered sugar and garnish with fresh strawberries. Enjoy!

Coffee sweetened with cream was the inspiration behind this tartlet that will appeal to fans of tiramisu. A rich pastry cream infused with espresso is cradled in tartlets made with our flaky pie crust over a chocolate base and topped with Bavarian cream. The flavors of the silky pastry cream and the buttery crust contrast nicely with the bittersweet flavors of the coffee and chocolate, a divine combination. Not only do they present elegantly, but they can be made ahead of time, and chilled until it’s time to serve them.Printable PDF of this recipe here.Makes 4 tartlets.1 disk flaky pie dough4 egg yolks½ cup + 1 Tbsp sugar, divided2 Tbsp + 1 tsp cornstarch3 tsp vanilla, divided1¼ cups milk¼ cup espresso or very strong coffee¾ cup heavy cream½ cup semi-sweet chocolate chips12 coffee beansCrustRoll out pie dough disk into a 16-inch x 20-inch rectangle about ¼-inch thick. Using a 6½-inch plastic lid as a guide, cut out 4 circles. Place each circle into a 4½-inch tart shell, folding any overhang onto the rim. Crimp the edge of each tartlet and chill in the refrigerator for 1 hour.Preheat the oven to 375°F. Line each tartlet with a 7-inch square of parchment paper, pressing it into the dough. Fill each with pie weights. Place the tartlet shells on a rimmed baking sheet and bake for 20 to 25 minutes, or until the rim is golden brown and the base is dry when pie weights and parchment are removed. If the base still looks wet, return to the oven for a few more minutes. Let cool completely.Pastry CreamIn a medium bowl, whisk together the yolks, ½ cup sugar, cornstarch and 1½ tsp vanilla until well combined. Set aside.In a medium saucepan, heat the milk until it comes to a boil. Gradually ladle the hot milk into the egg mixture, whisking constantly to combine. Then, pour the mixture back into the saucepan.Over low heat, cook the mixture until it thickens, being careful not to let it boil. Remove from heat.Strain two-thirds of the mixture through a mesh strainer into one clean bowl, and the remainder into another.Stir the brewed espresso (or strong coffee) into the larger amount of pastry cream. Cover both bowls with plastic wrap and chill for 20 minutes.To make the Bavarian cream, whip the heavy cream with the remaining 1 Tbsp sugar and 1½ tsp vanilla to a medium firmness. Pour in the small bowl of chilled pastry cream and gently fold in to combine. Cover and chill for 20 minutes.AssemblySet up a double boiler by adding 1-inch of water to a small saucepan and fitting a small stainless bowl on top. Melt the chocolate chips in the bowl, stirring with a spatula. Remove from the heat.Brush the melted chocolate onto the interior base of the baked tartlet shells and refrigerate for 5 minutes to set. Reserve extra chocolate for garnishing.Divide the coffee pastry cream evenly between the 4 tartlet shells and smooth the surface with a spatula. Top each tartlet with the Bavarian cream, creating a dome shape.Garnish the tartlets with chocolate stripes by dipping a fork in the remaining melted chocolate and dripping it over the tartlets. (You could also use pastry bag with a fine tip to stripe the tartlets with chocolate.)Top each tartlet with 3 coffee beans. Chill until ready to serve. The tartlets will keep for up to 4 days in the refrigerator. 

Macrina’s slider rolls, either brioche or potato, are the perfect bun for sliders. Of course, there are many great fillings. But for the big game, you want to bring your A-game. These Shrimp and Crab Salad Sliders are a guaranteed winner, especially with fresh Dungeness coming in from Washington’s Pacific coast. You can make the salad in advance and refrigerate it. Before serving, butter the insides of the rolls and sauté them to caramelize the bread and warm it through.Makes 12 slidersShrimp & Crap Sliders for the Big Game6 cups water2 Tbsp kosher salt1¼ tsp crushed red pepper flakes, divided1 lb frozen shrimp, 16–20 size, (deveined, shell on)8 oz fresh crab meat, cooked2 ribs celery, medium dice2 tsp capers, chopped3 tsp fresh tarragon, finely chopped3 tsp shallots, finely chopped½ cup mayonnaise2 Tbsp fresh lemon juice12 Macrina Brioche Sliders or Rustic Potato SlidersButter, softenedIn a medium saucepan, add the water, salt and 1 tsp crushed red pepper flakes. Bring to a boil. Add the frozen shrimp and return to a boil, cooking for 3–4 minutes or until the shrimp are just cooked through.Strain the shrimp and transfer to a bowl. Quickly cover with ice cubes to stop the cooking process. Toss and let cool for 10 minutes.Peel the shrimp and coarsely chop them in ½-inch piecesIn a medium bowl, add the diced celery, capers, tarragon, shallots, remaining ¼ tsp crushed red pepper flakes, mayonnaise and lemon juice. Mix well. Add the crab and chopped shrimp. Stir to combine.Cut the slider rolls in half horizontally and brush with butter. Pan sauté the interiors to caramelize the bread and warm it through. Divide the shrimp and crab salad between the slider roll bottoms and add a top each one. Serve with your favorite chips or green salad.Enjoy! 

This is our Valentine’s Day version of the beloved Linzer cookie, made with ground hazelnuts rather than almonds. These shortbread cookies are great just as they are — tender, delicately sweet, with a subtle, nutty flavor and a hint of cinnamon — but with the raspberry, they’re divine. We cut these into heart shapes and make them into beautiful window cookies. In addition to the raspberry hearts, you’ll also wind up with smaller, chocolate-rimmed hearts. We like heart-shaped cookies all year long but feel free to adapt the shapes to any occasion or even enjoy the hazelnut shortbread in its pure, unadorned form. At the Macrina cafés, we are selling a Hazelnut Shortbread Cookie Mix, which is very similar and will make it quick and easy for you to make this impressive cookie.Printable PDF of this recipe here.Makes nine 3 1/2 inch cookies + nine smaller cookies.Hazelnut Raspberry Linzer Cookies½ cup light brown sugar¼ cornstarch1¾ cup unbleached all-purpose flour (or substitute Bob's Gluten-Free All-Purpose Flour)1 tsp ground cinnamon½ tsp salt½ cup hazelnuts, toasted and finely ground8 oz (2 sticks) unsalted butter, chilled and cut into ¼-inch pieces1½ tsp pure vanilla extract½ cup raspberry jam¼ cup powdered sugar½ cup semisweet chocolate chips½ cup red and white crystal sugarLine 3 rimmed baking pans with parchment paper. Set aside.In a stand mixer with a paddle attachment, combine brown sugar and cornstarch on low speed for about 1 minute to remove lumps. Add flour, cinnamon, salt, and ground hazelnuts. Mix until combined.With the mixer running, gradually add cubed butter and blend until the mixture resembles coarse crumbs. Add the vanilla extract and mix for another minute to allow the dough to come together.On a lightly floured surface, press the dough into a 10-inch square. Divide in half and roll out each half to a 1/4-inch thickness, ensuring evenness. Cut out 9 large hearts from the first half for the bases and place them on one prepared baking pan.From the second rolled-out half, cut out an equal number of large hearts. Then, using a smaller heart cutter, remove the centers to create heart frames. Place these frames on the second baking pan, and the small heart cutouts on the third pan.*Chill the baking pans in the refrigerator for 1 hour.Preheat oven to 350°F.Bake cookies for 15 to 20 minutes until golden brown. Let cool to room temperature.To assemble the cookies, spread raspberry jam on the heart bases. Lightly dust the heart frames with powdered sugar and place one on top of each jam-covered base.Melt chocolate chips in a water bath, double boiler or microwave. Dip the edge of smaller heart cookies in the chocolate and then in the crystal sugar. Allow them to set up on parchment paper.Enjoy making someone feel special with these delicious cookies for Valentine’s Day — or any day!*Note: Any dough scraps can be brought together in a ball, re-chilled, and rolled out again for extra cookies!  

The deep brown, almost burnt caramelized top of this Basque country cheesecake glows with goodness. The crustless, rustic dessert from northern Spain has a light, custardy interior that isn’t too sweet. As it bakes at relatively high heat, the interior rises and, as it cools, sinks slightly, making it perfect for a drizzle of buckwheat honey and seasonal fruit. It’s best served at room temperature, either once it has cooled after baking, or stored chilled and then allowed to come to room temperature. Before garnishing, it’ll hold in the refrigerator, well covered, for up to a week. I love the simple splendor of this cheesecake — a marvel, given how easy it is to make.Printable PDF of this recipe here.Makes one 10-inch cheesecake.Basque Cheesecake with Buckwheat Honey24 oz cream cheese, at room temperature (remove from refrigeration 1 hour prior to using)1 cup granulated sugar1/2 cup brown sugar1 cup sour cream1 cup heavy cream1 Tbsp vanilla extract1/4 cup unbleached all-purpose flour (or Bob’s gluten-free blend)1/2 tsp kosher salt4 large eggs1/4 cup buckwheat or Manuka honey1 cup seasonal fruit (such as orange segments or raspberries)Preheat oven to 400°F. Line a 10-inch x 3-inch springform pan* using two pieces of parchment paper, leaving an overhang to form a collar. Press the parchment firmly against the pan's base and sides and set aside.In the bowl of a stand mixer, combine the room temperature cream cheese, granulated sugar, and brown sugar with a paddle attachment. Mix until smooth and lump-free, about 3 to 4 minutes.Add the sour cream to the mixture and blend until incorporated. Follow with the heavy cream and vanilla extract, mixing until smooth. Scrape the sides of the bowl with a spatula to be sure everything is well combined.In a small bowl, whisk the flour and salt together. Gradually add this to the cream cheese mixture with the mixer on low speed until it's fully incorporated.Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to be sure the eggs are fully incorporated.Pour the batter into the prepared springform pan and place on a rimmed sheet pan. Bake on the center rack of the oven for 45 minutes.Lower the temperature to 375°F and bake for another 15 minutes, until the top is deep brown and the center is set.Remove the cheesecake from the oven and let cool for 1 hour. Gently remove the cheesecake by lifting the edges of the parchment paper (removeAllow the cheesecake to rest another 30 minutes. Carefully invert the cheesecake onto a flat plate, remove the parchment paper, and then place upright on a serving plate.Drizzle the buckwheat or Manuka honey over the top and artfully arrange the fresh raspberries. Enjoy!*This recipe can be achieved with a standard 10-inch x 3-inch cake pan with the parchment paper lining.

This is one of our most flavorful breads, shining especially bright during the gray days of winter. Its mild sour flavor results from our natural starter and a long, slow rise. The locally grown and milled coarse whole-wheat flour from Fairhaven Mills contributes to its hearty texture and natural sweetness. Turkish apricots, cranberries, walnuts, and pecans add flavor and crunch. You’d be hard pressed to identify the faint hint of anise and cloves — that je ne sais quoi that sets it apart — if they weren't listed among the ingredients. The net effect is a bread with surprising balance and delicious taste.The festive flavors make this loaf a natural for the holidays. Serve warm slices at your holiday brunch with creamy cheeses like Brie or ricotta, maybe a drizzle of honey. Or keep it simple: toasted and buttered is one of our favorite ways to enjoy it. But perhaps its highest and best use during the holidays is for the Prized Leftover Ham or Turkey Sandwich.Prize Leftover Ham or Turkey SandwichServes 4¼ cup mayonnaise¼ cup leftover cranberry sauce½ cup leftover gravy2 cups mixed white and dark turkey meat, leftover2 cups leftover stuffing8 slices Macrina Cranberry Apricot Nut Loaf, cut on the bias2 Tbsp butterIn a small bowl, mix together the mayonnaise and cranberry sauce. Set aside.Pour the gravy into a saucepan and heat over medium heat. Once the gravy is warm, add the turkey meat and cook until just warmed through, about 4 minutes.While the turkey is warming, heat the stuffing. You can do this in a microwave until it reaches about 165°F, or in another skillet if you prefer.Heat a skillet over medium heat. Butter one side of each slice of the Cranberry Apricot Nut Loaf. Place the bread slices buttered side down in the skillet and toast until just crisped, about 2 minutes each.Assemble the sandwiches: Spread the mayo-cranberry mixture evenly over the non-buttered sides of all 8 bread slices. On four of the slices, layer the warmed turkey and top each with a quarter of the warm stuffing. Place the remaining bread slices, mayo-cranberry side down, on top of the stuffing to close the sandwiches. Cut the sandwiches in half and serve immediately.

There will always be a place in my repertoire of favorite brunch items for this quick, luxurious riff on a bistro classic. Tartines, warm open-faced sandwiches, are a staple in Parisian cafés and bistros — and the quality of the bread is paramount. Our MadRy Sourdough Bagels provide a sturdy base for the toppings, and their subtle sourdough taste complements the other flavors. Additionally, the bagel's center hole is ideally suited for nestling the porchetta, creating a snug pocket to perfectly cradle an egg for baking. Our MadRy bagels come in plain, sesame, poppy, sea salt, everything, and cheese. Choose your favorite. They all work well in this recipe.Printable PDF of this recipe here.Makes 4 tartines.Breakfast Bagel Tartines1 pint cherry tomatoes3 Tbsp olive oil2 cup fresh chopped herbs (parsley, basil, or oregano work well), divided¼ tsp kosher salt2 Macrina MadRy Sourdough Bagels2 Tbsp unsalted butter, at room temperature½ cup (4 oz) spreadable cream cheese4 slices porchetta4 eggs¼ cup grated Parmesan cheesePreheat your oven to 350°F and line two rimmed baking sheets with parchment paper.In a bowl, gently toss the cherry tomatoes with olive oil. Arrange the tomatoes on one of the prepared baking sheets. Sprinkle with half of the fresh herbs and the kosher salt. Roast for 10 minutes or until the tomatoes are just beginning to brown. Remove from the oven and set aside.Slice the bagels horizontally to maintain their ring shape and arrange them, cut side up, on the second baking sheet. Butter the bagels and toast in the oven for 3 minutes.Spread a quarter of the cream cheese on each bagel half. Add a slice of porchetta on top, nestling it into the bagel hole to create a pocket. Carefully crack an egg into each pocket and garnish each with a quarter of the roasted tomatoes and a Tbsp of Parmesan cheese.Return to the oven and bake for 7 to 8 minutes, or until the eggs are just set.Finish by sprinkling the remaining herbs over the tartines. Serve warm and enjoy!

Keeping a stash of Macrina’s flatbread and crostini on hand helps make holiday entertaining easy — with impressive results. This month, I’m showcasing two elegant appetizers that use our new holiday spreads, alongside two treasured standbys. In addition, I’m sharing my recipes for two great holiday appetizers: Potato Latkes with Spicy Shrimp & Sour Cream and Chinese Meatballs with Peanut Sauce. Some of these dishes take longer to prepare than others, but all are relatively quick and present well. Holiday entertaining can be stressful, but these crowdpleasers will lighten your load and bring joy and satisfied smiles to your festivities.Printable PDF of this recipe here.Each appetizer serves 8.Macrina’s Rye Crostini with Our New Kale & Roasted Artichoke Spread and Buttered Dungeness CrabIn a small sauté pan, melt 4 Tbsp unsalted butter. Add 2 oz of fresh crabmeat and cook just long enough to warm it through (less than a minute). Turn off the heat. Season the crab with ⅛ tsp kosher salt and 1 tsp of fresh lemon juice. Arrange 8 crostini on a plate. Spread 2 tsp of Kale and Roasted Artichoke Spread onto each, then evenly top with the warm, buttery crab. Drizzle with any remaining warm butter from the pan. Garnish with finely chopped fresh chives or parsley.Macrina’s Greek Olive Crostini with Softened Goat Cheese and Project Barnstorm Plum ConserveBring 4 oz of goat cheese to room temperature (about an hour). In a medium bowl, combine the goat cheese, ¼ cup whipping cream and ⅛ tsp kosher salt. Use a whisk or fork to blend the mixture until you have a spreadable consistency. Arrange 8 crostini on a plate. Spread 2 tsp of the mixture on the crostini and top with 1½ tsp of Plum Conserve.Macrina’s Sardinian Flatbread with Holiday Smoked Salmon Spread^* and MicrogreensTake two flatbread sheets and snap each of them into four pieces. With the curved side up, spread 2 tsp of the Smoked Salmon Spread on each piece. Top each with a pinch of microgreens and a dash of fresh lemon juice.*Our Smoked Salmon Spread will be available in December. We recommend our Smoked Trout Spread for gatherings in November.Macrina's Cranberry Apricot Nut Crostini with Burrata, Coppa and Pomegranate SeedsCut the burrata ball in half. Then cut each half in 4 slices. Arrange 8 crostini on a plate and top each with a piece of coppa, a slice of burrata, and a sprinkle of pomegranate seeds. Garnish with finely chopped fresh rosemary, a drizzle of olive oil and a sprinkle of kosher salt.Potato Latkes with Spicy Shrimp & Sour Cream1 large russet potato, peeled and cut into quarters3 tsp kosher salt, divided2 scallions, coarsely chopped1 egg2 Tbsp gluten-free flour mix (or unbleached all-purpose flour)⅛ tsp black pepper1½ tsp chimichurri seasoning½ cup pure olive oil, divided8 shelled raw shrimp (16–20 size)2 Tbsp white wine2 Tbsp butter¼ cup sour creamPlace the potato in a saucepan, covered with water and 1 tsp of salt. Bring to a boil and simmer for 30 minutes or until the potato is tender when pierced with a fork. Remove from the water and let cool.Using the medium holes of a box grater, shred the cooked potato. In a medium bowl, combine the shredded potato, scallions, egg, gluten-free flour mix, 1 tsp salt and the pepper. Mix well.Season the shrimp with the chimichurri seasoning and the remaining 1 tsp salt.Pour ¼ cup oil into a large cast iron or non-stick sauté pan and set it over medium-high heat. Once hot, add golf-ball-sized scoops of the potato latke batter. Flatten and fry until both sides are crisp and browned. Avoid overcrowding; you will likely need to sauté the latkes in two batches. Once cooked, set them aside to keep warm.Clear away any stuck bits from the pan, then add the remaining ¼ cup olive oil and place over medium-high heat. When the oil is hot, add the shrimp and sauté for 1 to 2 minutes on each side. Just before the shrimp is finished, add the white wine and butter. Swirl the pan to create a simple sauce. (Note: if there is excess oil, pour it off before adding the wine.)Top each latke with a shrimp, a spoonful of the pan sauce, and a dollop of sour cream. For a great presentation, garnish with chopped herbs.Chinese Chicken Meatballs with Peanut SauceMEATBALLS1 Tbsp olive oil2 Tbsp onion, finely diced1½ tsp fresh ginger, finely chopped1 tsp garlic, finely chopped¼ cup breadcrumbs2 Tbsp soy sauce8 oz ground chicken meat¼ cup scallions, finely diced¼ cup cilantro, coarsely chopped1 eggPEANUT SAUCE½ tsp fresh ginger, finely chopped½ tsp fresh garlic, finely chopped¼ cup peanut butter2 Tbsp rice wine vinegar½ cup water¾ tsp sriracha sauceMEATBALLSPreheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.In a medium sauté pan, warm the olive oil over medium-high heat.Add the onions and sauté for about 1 minute until they turn translucent. Stir in the ginger and garlic and cook for another minute. Transfer the mixture to a medium bowl and allow it to cool.In a separate small bowl, combine the breadcrumbs and soy sauce. Mix well and let it sit for 5 minutes.To the cooled onion mixture, add the ground chicken, scallions, cilantro, and breadcrumb mixture. Mix thoroughly. Then, incorporate the egg to bind the ingredients together.Form the mixture into quarter-sized balls and place them on the prepared baking sheet. Bake for 20 to 25 minutes, until golden brown.PEANUT SAUCEIn a medium bowl, whisk together all the ingredients. If you prefer a thinner sauce, add more water or vinegar to your taste. The sauce will hold in the refrigerator for up to 1 week.Serve the warm meatballs on a pool of the peanut sauce, each skewered with a toothpick.

Having lived in the North End of Boston for three years, I had the pleasure of frequenting some of the best Italian bakeries — the inspiration behind this tart. This rendition is adapted from a beloved recipe in our first cookbook. The Italian pasta frolla dough is versatile and straightforward to make. You’ll find yourself dreaming up other rustic tarts that it would serve well. My favorite filling combines rich ricotta cheese, dried cranberries, hazelnuts and bittersweet chocolate chips. However, feel free to swap out the dried fruit and nuts as whimsy or inspiration strikes. Fresh berries and a glass of Vin Santo make the perfect accompaniments to this lovely Italian tart.Printable PDF of this recipe here.Makes one 7-inch tart; serves 6 PASTA FROLLA DOUGH2½ cup unbleached all-purpose flour⅓ cup granulated sugar½ tsp salt¼ tsp ground anise10 Tbsp (1¼ sticks) unsalted butter, chilled and cut into ½-inch cubes1 egg1 egg yolk1 tsp vanilla extract2 Tbsp heavy creamFILLING⅓ cup dried cranberries2 cups seasonal berries3¾ cup whole milk ricotta½ cup granulated sugar1 Tbsp unbleached all-purposed flour¼ tsp salt1½ tsp vanilla extract1 Tbsp orange zest4 egg yolks¼ cup hazelnuts, roasted and coarsely ground½ cup bittersweet chocolate chips1 Tbsp unbleached all-purposed flour1 egg + 1 tsp watter for egg wash2 Tbsp raw sugar (Turbinado) PASTA FROLLA DOUGHIn the bowl of a stand mixer, sift together the flour, sugar and salt. Add the ground anise and mix until well combined. Place bowl on mixer, and fit with the paddle attachment. On low speed, gradually add the butter cubes. Continue mixing until the texture resembles coarse crumbs.In a separate bowl, whisk together the egg, egg yolk, vanilla extract and heavy cream. With the mixer on low speed, slowly pour the egg mixture into the flour mixture. Mix just until the dough comes together, about 30 seconds.Transfer the dough onto a clean surface. Divide it into two portions: one larger and the other about a third of the size. Shape each portion into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.On a floured surface, roll out the larger dough disk into an 11-inch circle with a thickness of ⅛-inch. Carefully transfer it to a 7-inch x 1½-inch cake pan, pressing into the bottom and up the sides. Ensure there's a ½-inch overhang around the top edges of the pan.Roll out the smaller dough disk into a 7-inch circle, also with a thickness of ⅛-inch. Cut two 2-inch vents in this top layer of dough. Set the dough-lined cake pan aside as you make the filling.FILLINGRinse the dried cranberries under water to rehydrate them. Set aside.In a medium bowl, combine the ricotta, sugar, flour, salt, vanilla extract and orange zest. This can be mixed by hand or using a stand mixer until combined well.Gradually add the egg yolks, ensuring each yolk is fully incorporated before adding the next. Gently fold in the rehydrated cranberries, ground hazelnuts, and chocolate chips, making sure they are evenly distributed throughout the mixture.In a seperate small bowl, whisk together the egg and water to make the egg wash.Transfer the filling into the dough-lined cake pan, smoothing the top to ensure it's level. Top the filling with the 7-inch pasta frolla circle. Brush the perimeter of the top dough with egg wash. Fold the ½-inch overhang from the base dough over the top dough, pressing gently to seal the tart.Brush the entire top of the tart with the remaining egg wash and sprinkle with raw sugar. If you have excess dough, you can roll it out and cut decorative roses or other designs and place them on top of tart.Refrigerate the assembled tart for 30 minutes.Preheat the oven to 325°F.Bake the tart for 50 to 55 minutes, or until the crust turns a golden brown and the filling is set.Allow the tart to cool for at least 2 hours before serving. Enjoy with fresh berries and a glass of Vin Santo!

Trends may come and go, but avocado toast is a welcome mainstay. In fact, popular recipes for it date back to the '60s. Why even have a recipe for something as simple as mashed avocado on toast? Because elevating it from good to delightful is a matter of choosing a few complementary ingredients in balanced proportions. In our cafés, this recipe has earned such a following that we now offer it daily. We recommend our Pugliese for bread, however, any of our rustic loaves will do. Choose your favorite and enjoy this modern classic, a love letter to relaxed mornings and healthy, delicious food.

  Printable PDF of this recipe here. Makes 6 large rolls4 eggs1/2 cup extra virgin olive oil, divided2 Tbsp lemon juice1/2 tsp lemon zest1/2 tsp kosher salt, divided1/4 tsp black pepper4 ripe avocados1 loaf Macrina's Pugliese (or favorite rustic bread)1/2 cup Fromage Blanc (or another spreadable cheese such as Snofrisk, or goat cheese)1 cup microgreens (radish or watercress)Place the whole eggs in a small sauce pan and cover with water. Over medium heat, bring the water to a boil, then cover with a lid and turn off heat. After 11 minutes have elapsed, remove the lid and pour off the hot water. Run cold water over the eggs for 30 seconds, then peel them and set aside.

In a small bowl, combine 1/4 cup extra virgin olive oil, lemon juice, lemon zest, 1/4 tsp salt, and black pepper. Whisk to combine well. Set aside.

Place peeled and pitted avocados in a medium bowl. Smash them with a fork to make them spreadable.

Cut eight 1/2-inch slices of bread (if using a larger loaf, one slice per serving will do). Toast the bread to get a delicious char on them.

Place 2 toasted slices on each plate and drizzle the remaining 1/4 cup olive oil over the bread. Spread each with 1 Tbsp of cheese. Top each with an equal portion of the mashed avocado. Slice the eggs and divide among each slice. Drizzle with the lemon juice dressing and top with the microgreens. Enjoy!

This Provençal tart is traditionally made with caramelized onions, anchovies and Kalamata olives on a puff pastry crust. We've adapted the classic by replacing the anchovies with roasted tomatoes and Cambozola cheese. Our Flaky Pie Dough makes it easy to cook like a French pastry chef—on a weeknight! The salty sweet flavor combination and the flaky tart crust make this a tempting appetizer. Or add a salad for a simple, luxurious meal.Printable PDF of this recipe here. Makes 9 Servings2 Roma tomatoes4 Tbsp olive oil, divided¾ tsp kosher salt, divided3 tsp fresh thyme, finely chopped, divided3 Tbsp unsalted butter3 large yellow onions, peeled, cored and thinly sliced¼ tsp black pepper1 disc Macrina Flaky Pie Dough (available frozen at our cafés in 2-packs)1 egg⅓ cup Kalamata olives, pitted and halved2 oz Cambozola cheese, cut in ¼-inch slicesPreheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper, set aside.Core the tomatoes, then slice them into ¼-inch rounds. Toss with 1 Tbsp olive oil, ¼ tsp salt and ½ tsp thyme. Spread the seasoned tomato slices on one of the the rimmed baking sheets and roast for 20 minutes. Their edges should be tinged golden brown. Let cool.In a large sauté pan over medium heat, add the butter and remaining 3 Tbsp olive oil. When the butter sizzles, add the sliced onions, 2 tsp thyme, ½ tsp salt and black pepper. Caramelize the onions, stirring often for about 25 minutes until they have reached a light brown caramel color. Place the onions in a bowl and let cool.On a floured work surface, roll the disc of pie dough into a rectangle, 12-inches x 14-inches and approximately ¼-inch thick. Fold the dough in half and lift it onto the second lined baking sheet. Unfold the dough. Fold the edges in slightly to create a double thickness of dough around the perimeter. Use a fork to poke holes throughout the interior of the dough to prevent large air pockets from forming while baking. Chill for 20 minutes.Mix the egg with 1 tsp of water. Brush the egg wash along the folded edge of the pie dough. Bake for 25 to 30 minutes until golden brown. Layer the caramelized onions, Kalamata olives, sliced roasted tomatoes and Cambozola evenly across the tart. Sprinkle with the remaining fresh thyme.Return to the oven for 10 to 15 minutes to warm the toppings and melt the cheese. Let rest for 10 minutes. Serve the tart as an appetizer or add a salad to make a light but luxurious meal.Bon appétit!

Pâte à choux is the classic French pastry dough used to make eclairs, cream puffs and profiteroles. It also makes excellent doughnuts. Baked rather than fried, the doughnuts have that delicate, melt-in-your-mouth texture that makes you crave another. A bit of pumpkin purée and the classic pumpkin pie spices gives them an autumnal flavor. The dough gets all its sweetness from a sugar glaze and a cinnamon sugar topping. Enjoy the doughnuts with apple cider or a steaming mug of coffee.Printable PDF of this recipe here. _{Makes 12 Doughnuts} DOUGHNUTS1 cup unbleached all-purpose flour1 tsp cinnamon¼ tsp ground cloves¼ tsp ground ginger¼ tsp ground allspice¼ tsp ground nutmeg 1 cup water¼ cup pumpkin purée, canned or fresh6 Tbsp unsalted butter4 eggsSUGAR GLAZE2 cups powdered sugar, sifted3 Tbsp milkCINNAMON SUGAR2 Tbsp granulated sugar2 Tbsp brown sugar1½ tsp cinnamon⅛ tsp ground nutmeg DOUGHNUTSPreheat the oven to 400°F. Line 2 rimmed baking sheets with parchment paper. Using a sharpie, trace six evenly spaced 3-inch circles on each piece of parchment. Flip the parchment so the ink is on the bottom. You’ll still be able to see it.In a medium bowl, sift the flour, cinnamon, cloves, ginger, allspice and nutmeg. Set aside.In a medium saucepan, bring the water, pumpkin purée and butter to a boil. Reduce heat to low and add the flour mixture in 3 additions. Use a wooden spoon to thoroughly incorporate the flour between additions. Once all the flour is added, cook until a thin coating sticks to the base of the pan, an additional 1 to 2 minutes.Transfer the dough to the bowl of a stand mixer. With the whisk attachment, mix on medium-low speed for 2 to 3 minutes to cool the mixture. When it’s just warm to the touch, add the eggs one at a time. Scrape the sides of the bowl between additions to ensure it’s mixed well. When all the eggs are incorporated, mix for 2 more minutes to aerate the dough.Scoop the dough into a pastry decorating bag fitted with a star tip and squeeze out any excess air. Don’t overfill the pastry bag. To create your doughnuts, pipe dough in the circles you traced on the parchment paper.Bake for 18 to 22 minutes, or until golden brown and hollow sounding when tapped at the base. Let cool for 5 minutes.SUGAR GLAZEIn a medium bowl, whisk the powdered sugar and milk by hand to create a sugar glaze.Dip the top side of each doughnut in the sugar glaze. Twist your wrist while pulling upward to remove the excess. Place each on the baking sheet, glaze side up.CINNAMON SUGARWhile waiting for the glaze to partially dry, combine all of the cinnamon sugar ingredients together in a small bowl. When the glaze is about halfway dry, sprinkle the cinnamon sugar over the glaze. Enjoy the doughnuts with a glass of cider or hot coffee!

Cherries are the traditional fruit for this delicate French dessert, but any seasonal fruit will do. Use fresh pitted sweet cherries or I.Q.F. (individually quick frozen) cherries. The puffed, golden-brown custard that forms the tart’s base is almond-scented and lightly sweet. The cherries punctuate each bite with their bright flavor. The preparation is simple enough to make while your dinner is cooking. Put it in the oven as you sit to eat, and in an hour, you’ll have an elegant dessert that is best served still warm from the oven.Printable pdf of this recipe here.Makes one 9-inch tart1 Tbsp unsalted butter, melted3 cups sweet cherries, pitted (Bing, Rainier or thawed I.Q.F.)1 cup granulated sugar, divided2 Tbsp pure vanilla extract, divided1 tsp almond extract, divided1½ cups whole milk3 eggs¼ tsp salt½ cup unbleached all-purpose flour2 Tbsp almonds, coarsely chopped2 Tbsp powdered sugar1 cup heavy cream1 Tbsp amarettoPreheat oven to 350°F. Brush the base and sides of a 9-inch baking dish with the melted butter.

In a medium bowl, add the cherries, ¼ cup sugar, 1 Tbsp vanilla and ½ tsp almond extract. Marinate for 30 minutes.

In a blender or the bowl of a food processor, place ½ cup sugar, the remaining 1 Tbsp vanilla and ½ tsp almond extract, milk, eggs, salt and flour. Blend for 1 to 2 minutes to combine well.

Preheat the buttered baking dish for 5 minutes in the oven. Pour a quarter of the custard into the dish and return to the oven for 2 minutes. Then add the marinated cherries, scattering them evenly over the base. Top with the remaining custard. Sprinkle the chopped almonds around the perimeter.

Bake for 40 to 45 minutes or until the custard puffs and is golden brown. The custard should be firm to the touch.

Let cool for 15 minutes. Top with powdered sugar.

In a separate bowl (or the bowl of a stand mixer), use a whisk to whip the heavy cream and remaining 1/4 cup sugar and amaretto to soft peaks.

This clafoutis is best enjoyed while still warm from the oven, preferably in the garden after an early summer dinner. Enjoy!

The tart sweetness of fresh juicy raspberries finds its perfect complement in the cake’s soft buttery texture and fresh lemon flavor. This spring favorite of ours makes a beautiful centerpiece for an Easter brunch, or for that matter, any brunch. We offer a similar coffee cake in our cafés that we make with gluten-free flour. It’s delicious either way, and the moist cake keeps nicely for several days.Printable PDF of this recipe here. Makes one bundt loaf; serves 102 Tbsp canola oil4 cups unbleached all-purpose flour, divided1 Tbsp baking powder½ tsp baking soda½ tsp salt8 oz unsalted butter (2 sticks), room temperature2¼ cup sugar3 Tbsp fresh lemon zest (zest of 2 lemons)5 eggs¼ cup fresh lemon juice (juice of 1 lemon)½ cup non-fat yogurt2 cups fresh raspberries1 cup powdered sugar, sifted1 Tbsp raspberry jam1 Tbsp + 1 tsp waterPreheat oven to 325°F.Brush bundt pan (12 cup bundt pan is ideal) with canola oil and sprinkle with ¼ cup flour. Rotate the pan so the flour coverage is even. Shake out excess flour. Set aside.In a medium bowl, sift together the remaining flour, baking powder, baking soda and salt. Add the lemon zest and mix thoroughly. Set aside.In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 5 minutes or until the mixture is light in texture and pale in color. Scrape the sides of the bowl frequently to ensure the mixture is thoroughly blended.Add eggs one at a time, waiting until each egg is fully incorporated before adding the next. Scrape the sides of the bowl. Add the lemon juice and mix until combined.Add the flour mixture and yogurt in three alternating additions. Be careful not to overmix. Remove the bowl from the mixer and add the fresh raspberries. Fold in gently by hand.Scoop and level the batter into the prepared bundt pan. Place the bundt pan onto a rimmed baking sheet for easy handling and to prevent overflow in your oven. Bake for 40 to 50 minutes. The top of the cake should be golden brown and an inserted toothpick should come out clean.Let cool for 1 hour. Release the cake from the pan by running a paring knife around the edge of the pan. Invert the cake onto a plate and lift the pan.In a small bowl, whisk the powdered sugar, jam and water until combined. Drizzle the topping over the cake. Fresh raspberries, sugared edible flowers or herbs make great decorative garnishes. 

It’s no secret that I'm a huge fan of Julia Child. One of my most treasured memories was when I was a featured guest on the Emmy award-winning show Baking with Julia in 1996. Cooking with Julia—in her Cambridge kitchen—was an unforgettable experience. This Quiche Lorraine recipe is, surprise surprise, inspired by a Julia Child's recipe. I have adapted it to bring the bacon flavor to the fore and enhance it with locally made and aged Ferndale Farmstead Fontina cheese. This updated classic is one of my favorite savory fillings for our Flaky Pie Dough.Makes one 10-inch quiche; serves 81 disk Macrina Flaky Pie Dough, thawed5 slices bacon, cut into ½-inch pieces4 ounces Ferndale Farmstead Fontina cheese (aged 6 months), or similar2 egg yolks2 eggs1½ cups milk2 cups half and half½ tsp salt2 grinds black pepper1 tsp fresh thyme, finely choppedOn a floured work surface, roll the disk of pie dough into a 13-inch circle. Fold dough in half and lift onto a 10-inch fluted tart pan with a removable bottom. Flatten the dough into the base of the pan and edges. With the remaining overhang, fold into the pan to create an edge that stands ½-inch above the top of the pan. With your hand, press the crust edge to a consistent thickness. Chill for 30 minutes in the freezer or refrigerator.Preheat oven to 375°F. Adjust baking rack to center of oven.Line the tart shell with parchment paper and fill it with baking weights or beans. Bake for 25 to 30 minutes, until the edges are golden brown and the base appears dry. Remove the beans. If the shell is moist-looking at the base, bake for another 2 to 5 minutes to dry it out. Let cool.Reduce oven temperature to 350°F.In a medium sauté pan over medium heat, add the bacon. Stir to render the fat and crisp the bacon evenly. Remove the cooked bacon with a slotted spoon. Let cool. Discard the fat.Grate the Fontina cheese; set aside.In a medium bowl, add the egg yolks, eggs, milk, half and half, salt and freshly ground pepper. Whisk to combine.Place the baked tart shell on a rimmed baking sheet. Layer the bacon, grated cheese and fresh thyme in the tart shell. Top with the egg mixture. Being careful not to spill, gently place the quiche in the oven.Bake the quiche for 50 to 55 minutes or until the top is golden brown and the custard is set.Let the quiche cool at room temperature for an hour. Push the base of the tart pan up to separate and remove the quiche from the rim. Serve the quiche with a fresh garden salad and a favorite Pinot Blanc or dry Riesling! Julia would approve!

Last summer, I had the good fortune to spend a week in Julia Child’s former summer house in Grasse, France. The experience has inspired me to recreate some of her favorite recipes. I learned to make this Reine De Saba cake in cooking school in San Francisco many years ago. This recipe adapts exceptionally well to gluten-free by substituting out the cake flour for a gluten-free mix—you won’t even taste the difference. The cake is intentionally baked to leave the middle slightly soft. You and your guests will delight in the creamy center, which is the best part!One 9-inch cake; serves 6–8 CAKE4 oz semisweet chocolate chips¼ cup brewed espresso (or very strong coffee)4 oz unsalted butter, room temperature¾ cups sugar, divided3 eggs, separated into yolks and egg whites¼ tsp salt½ cup roasted almonds, finely chopped¼ tsp almond extract½ cup cake flour (or gluten-free flour mixture)FROSTING2 oz semisweet chocolate2 Tbsp rum or brandy6 Tbsp unsalted butter, room temperature20 whole almonds, roasted2 Tbsp powdered sugarCAKEPreheat oven to 350°F. Brush a 9-inch cake pan with oil and line with parchment paper along the base and sides. Set aside.Combine chocolate chips and espresso in a medium bowl and place over a pan with 2 inches of simmering water, creating a double boiler. Melt chocolate and combine well with the coffee. Remove from heat and let cool.In the bowl of a stand mixer, cream the butter and sugar (reserving 1 Tbsp for the egg whites) with a paddle attachment. The mixture will be light in texture and pale in color.With the mixer running, add the egg yolks one at a time until thoroughly combined.In a separate bowl, with a hand mixer or whisk attachment, whip the egg whites until they’re frothy. Add the remaining Tbsp of sugar and continue whipping until you have medium-stiff peaks.Remove the bowl of creamed butter from the stand mixer and add the cooled chocolate, salt, chopped almonds and almond extract. Mix to combine.In 3 additions, alternately add the whipped egg whites and sift the flour over the surface. Between each addition, gently fold to combine well. Scoop the batter into the cake pan and use a spatula to smooth the surface for even baking.Bake for 25 minutes. The cake will be slightly soft in the center but firm toward the perimeter.Let cool for 15 minutes. Invert the cake onto a presentation plate and remove the parchment paper.FROSTINGMelt the chocolate and rum in a medium bowl set over a pan filled with 2 inches of simmering water. Remove the chocolate-rum mix from the heat and add the softened butter. Using a hand-held mixer or whisk, incorporate the butter into the warm chocolate. When the frosting is slightly cool and spreadable, frost the top of the cake. Decorate with whole almonds and a dusting of powdered sugar.Enjoy! 

A traditional French dish of chicken cooked with red wine, onions, mushrooms and bacon. This recipe is inspired by the wonderful Julia Child, who made French cooking approachable and fun. In 1996, Julia Child invited Leslie to her kitchen to film an episode of Baking with Julia. She’d been in Seattle, visited Macrina, and loved it. Leslie cites that experience as one of the great memories of her life. This version of the traditional recipe uses our grilled Sour White brushed with garlic oil to soak up the sauce and add texture. Made with red wine, it’s a perfect winter meal. For a summer treat, lighten it up by using Riesling.

Serves 42½ to 3 lbs whole chicken (preferably naturally raised), cut into 8 pieces (halve each breast, thighs and legs)¾ tsp kosher salt¼ tsp black pepper, ground4 Tbsp olive oil, divided2 slices thick-cut bacon, cut in ½-inch pieces5 cremini mushrooms, quartered1 yellow onion, cut in ½-inch wedges3 carrots, peeled and cut into ½-inch dice5 cloves garlic, finely chopped, divided3 roma tomatoes, medium dice2 tsp fresh rosemary, finely chopped1 tsp fresh thyme, finely chopped1 bay leaf2 cups medium-bodied red wine2 cups chicken stock3 Tbsp unbleached all-purpose flour4 Tbsp unsalted butter, room temperature, divided1 Macrina Organic Sour White Loaf¼ cup fresh parsley, coarsely choppedPreheat oven to 375°F. Line a rimmed sheet pan with parchment and set aside.

Season the chicken pieces with salt and pepper. In a large, oven-proof roasting pan (with a lid to use later), add 2 Tbsp olive oil over medium-high heat. When the pan is hot, add 4 pieces of chicken and sauté for 2 minutes per side. Remove the golden-brown chicken pieces, add the remaining chicken and follow the same procedure. Remove the chicken and reduce the heat slightly. Add the bacon and render its fat. When bacon is crisp, use a slotted spoon to remove it. Set aside with the chicken. Add the mushrooms and sauté for 3 to 4 minutes until golden brown. Reduce heat to medium. Add the onions and carrots, and sauté for another 3 to 4 minutes. Add ¾ of the garlic and the tomatoes, rosemary, thyme and bay leaf. Cook for 5 minutes to break down the tomatoes.

Return the chicken and bacon to the roasting pan. Add the red wine. Cook until the liquid is reduced by 25 percent, approximately 10 minutes. Add the chicken stock and bring to a simmer. Cover with the lid and place in the oven to roast for 25 to 30 minutes, or until the chicken is tender.

Remove the chicken from the sauce and set aside.

Use a fork to combine the flour and 2 Tbsp butter in a small bowl. Bring the sauce to a boil, then whisk in the flour-butter mixture. Whisk slowly as the sauce thickens, about 3 to 4 minutes. Reduce heat to low and season to taste with salt and pepper. Return the chicken to the sauce to warm through.

Cut the bread into ½-inch slices. In a small sauté pan, warm the remaining 2 Tbsp of olive oil, 2 Tbsp butter and the remaining chopped garlic over medium heat. Cook for 1 to 2 minutes to warm through and bring out the flavor of the garlic (don’t let the garlic brown). Brush the mix over the sliced bread. Place the bread slices on the prepared rimmed sheet pan and toast in the oven for 10 minutes, or until the bread is golden brown at the edges.

Serve in shallow bowls—add 2 pieces of chicken and a garlic bread slice to each dish. Divide the sauce and vegetables evenly and garnish with parsley. Enjoy with a full-bodied red wine to complement the rich sauce!

There may be no better breakfast pastry than these pillowy sticky buns made with a yeast dough enriched with butter, eggs and milk. Caramel and pecans blanket the top, and deep swirls of caramel and cinnamon sugar enliven every bite. Serve them warm and they’re irresistible.Makes 6 sticky bunsSTICKY BUN DOUGH¼ cup water, warm8 Tbsp sugar, divided1½ tsp dried yeast1 tsp pure vanilla extract2 eggs½ cups whole milk3¼ cups unbleached all-purpose flour1 tsp salt½ cup unsalted butter (1 stick), room temperature, cut into cubesCARAMEL GLAZE½ cup unsalted butter (1 stick)1 cup brown sugar¼ tsp salt1 tsp orange zest1 tsp pure vanilla extract½ cup heavy creamCINNAMON SUGAR¾ cups brown sugar1 Tbsp cinnamonASSEMBLY1¼ cups roasted pecan piecesSTICKY BUN DOUGHIn the bowl of a stand mixer, add the warm water, 2 Tbsp sugar and yeast. Whisk until the yeast is dissolved. Let rest for 5 minutes to allow the yeast to bloom.Add the remaining sugar, vanilla, eggs, milk, flour and salt. Using a paddle attachment, mix on low speed for 3 minutes to bring the dough together. Switch to a dough hook, set speed to medium and add the cubes of butter one at a time. Mix for 10 minutes. The dough should be wet and sticky with good elasticity when stretched.Pull the dough from the bowl and set on a floured work surface. Shape the dough into a ball and place it in an oiled medium bowl. Cover with plastic wrap. Let rise at room temperature for 2 to 3 hours, or until the dough has doubled in size.CARAMEL GLAZEIn a medium saucepan set over low heat, add the butter, brown sugar and salt. As the butter melts, whisk the mixture into a sauce and cook for 2 to 3 minutes. Add the orange zest, vanilla and heavy cream. Continue to cook for another 3 minutes. Remove from heat.CINNAMON SUGARMix the brown sugar and cinnamon together. Set aside.ASSEMBLYBrush a 9-inch cake pan with canola oil and line the base and sides with an 11-inch square piece of parchment paper (the corners will extend above the pan).Pour ¼ cup of the Caramel Glaze into the base of the pan. Let cool to room temperature.Add the pecan pieces to the remaining Caramel Glaze and set aside for later.Set the proofed brioche dough on a floured work surface. Shape the dough into a 15-inch x 6-inch rectangle. Press on the flattened dough to release any trapped air bubbles. Sprinkle the dough with the Cinnamon Sugar to cover liberally. With the broad side of the rectangle facing you, roll the dough from the far side towards you creating a spiral. Gently roll it back and forth to achieve a consistent thickness. Rest the roll seam side down.Using a sharp knife, cut the roll into 6 equal pieces. Carefully place each roll cut side down onto the Caramel Glaze in the pan.Let rise for 1 hour at room temperature. Preheat oven to 375°F.Place the cake pan on a rimmed baking sheet (to catch any spills that bubble over) and place the baking sheet on the center rack of the oven. Bake for 22 to 25 minutes, or until the buns are golden brown in color.Remove from the oven and let cool for 5 minutes. Loosen the buns from the pan by pulling on the extended parchment corners. If some areas stick, run a knife along the pan’s perimeter. Place a dinner plate face-down over the cake pan and invert. Gently lift the pan and remove the parchment. Keep the rolls inverted.Warm the remaining Caramel Glaze with pecans and spoon it over the top of the rolls, allowing it to drizzle down the sides slightly. Let cool for 30 minutes.Serve the sticky buns warm for breakfast, or if you’re feeling decadent, add some ice cream and turn them into a dessert!

A good go-to crisp recipe can be a savior when company is coming and you’re short on time, or on cool fall evenings when you need a comforting treat. This dessert comes together quickly and you can substitute a variety of fruits. You may want to adjust the amount of sugar and lemon juice to suit your preferences. This time of year, we love this combination of apples, pears and cranberries. Cranberries add festive color and their tartness pair well with sweet apples. We have a bounty of pears and apples in the Pacific Northwest, and for or this recipe, you can choose your favorites or use what’s available at your local market. The recipe calls for Granny Smith’s and Bartlett pears, but Braeburn, Gala and Honeycrisp apples all work well, as do D’Anjou and Comice pears. When it comes to toppings, whipped cream is always suitable, but vanilla ice cream is even better. Enjoy!Makes one 9-inch square crispFILLING2 Granny Smith apples, peeled, cored and sliced into ½-inch wedges2 Bartlett pears, peeled, cored and sliced into ½-inch wedges2 cups fresh cranberries1 Tbsp fresh lemon juice½ cup whole almonds, coarsely chopped¾ cup sugar1 tsp fresh grated ginger1 tsp cinnamon, ground¼ tsp nutmeg, ground¼ tsp cloves, ground¼ cup cornstarchALMOND STREUSEL TOPPING¾ cup unbleached all-purpose flour½ cup thick-cut rolled oats¼ cup sugar¼ cup whole almonds, coarsely chopped½ tsp almond extract½ cup unsalted butter (1 stick), chilled and cut into ½-inch cubesFILLINGPosition a rack in the center of an oven and preheat to 375°F. Lightly brush a 9-inch square ceramic or glass baking dish with canola oil and place it on a rimmed sheet pan. Set aside.Place the apples, pears, cranberries, lemon juice and almonds in a medium bowl. Toss to combine well.In a separate bowl, combine the sugar, ginger, cinnamon, nutmeg, clove and cornstarch. Add to the fruit and toss to combine. Pour the fruit mixture into the prepared baking dish.ALMOND STREUSEL TOPPINGIn a stand mixer bowl, add the flour, oats, sugar, almonds and almond extract. With the paddle attachment, combine on slow speed for 1 minute. Add the cubed butter and mix on slow for another 2 to 3 minutes to create a crumbly texture.Top the filling with the almond streusel and bake for 60 to 70 minutes or until the top is golden brown and the thickened filling is bubbling around the edges. Let cool for 30 minutes and serve warm or at room temperature with whipped cream or your favorite vanilla ice cream.