https://youtu.be/-N_9Z7i5Q3kYou can make very flavorful artisan bread at home by using a technique that’s somewhat new in the bread-baking world: the no-knead method. I use this technique at home all the time and feel sure it will become a favorite of yours as well. The recipes I make this way don't call for a homemade starter to build flavor. All you need is time, a heavy dutch oven, flour, yeast, olive oil, and salt.One of the keys to baking a beautiful artisan loaf is having a humid atmosphere when the bread first hits the oven. The covered dutch oven keeps the inside air moist for the first few minutes of baking, allowing the bread’s soft outer surface to rise before it forms a hard crust. The result is a really beautiful loaf—domed, crusty, caramelized to a deep brown color, and full of complex flavors. I’ve found that baking in a cast-iron pot creates the all-time best results for home bread baking.Click to enjoy recipes for my One-Day Artisan Loaf, One-Day Artisan Whole Grain Loaf and Pesto Ham & Cheese Sandwich.

Greek yogurt has invaded my supermarket, bumping many of the old regular brands off the shelf. It even became a cold war subject in 2014 when Russian President Vladimir Putin refused to allow a shipment of Greek yogurt to reach the United States Olympic team at the winter games in Sochi. Why all the fuss about something as commonplace as yogurt? Was Putin seeking a competitive advantage? Who knows, but Greek yogurt does have health advantages over regular yogurt, with more beneficial probiotic bacteria and a higher protein content. It’s also lower in both natural sugars and sodium. That’s just a bonus. What I like best is its rich flavor and satisfying, creamy mouthfeel. The superior thickness is achieved by straining out the excess whey, giving it that memorable texture and a delicious tang that brings back indelible memories of travels to Santorini and Crete.Recently the Washington State Dairy Council asked us to develop a recipe featuring Greek yogurt. So we tweaked our Fruit & Yogurt Tart recipe to include the ingredient and now we're wondering how we ever lived without it. Inspired, we experimented and adjusted other recipes too. We're now serving our housemade Granola Parfait over a silky dollop of honeyed Greek yogurt and fresh berry compote. We're also scooping it into batters for some of our cakes and tarts, substituting it for other fats. It enhances textures, creating a finer, more consistent crumb, and adding moisture. Carrying flavor much like butter does, with the perk of extra protein. Judge the results for yourself by trying a slice of our Budapest Coffee Cake or Lemon Sour Cherry Coffee Cake, a sturdy but tender treat that doesn’t just go with breakfast, at least at my house.When you’re picking up Greek yogurt, to eat or for baking, be sure the label lists only milk and active cultures as ingredients. Some companies add powdered milk protein, starches, and gums to thicken it. This shortcuts the lengthy straining process and the extra milk it requires, saving money in production. Quality is the sacrifice. So grab some plain Greek yogurt and try the recipe below for my Fruit & Greek Yogurt Tart. Or experiment like we did, replacing some or all of the butter or sour cream in your favorite recipes. However it turns out, you’ll discover that once you go Greek, at least with yogurt, you’ll never go back.

 - Leslie Mackie

Fruit & Greek Yogurt Tart
Click here to print this recipe!IngredientsPre-rolled 9” pie shell or one recipe for Flaky Pie Dough (see note below)3 eggs3/4 cup plus 2 tablespoons sugar2 tablespoons pure vanilla extract2 cups plain (unflavored) Greek low-fat yogurt1/2 cup unbleached all-purpose flour1-1/2 cups fresh seasonal fruit1/3 cup sliced raw almonds1 tablespoon powdered sugarMakes a 9-inch tart1. Preheat oven to 400°F. Locate a 9” glass pie pan, aluminum pie tin or 2” fluted tart pan.2. Place chilled pie shell into the pan, line it with parchment paper, and weight with rice or baking beans. Bake for 30 minutes or until shell is golden brown. Remove rice or beans and set aside. Reduce oven temperature to 325°F.3. In the bowl of a stand mixer place the eggs, sugar and vanilla. With a whisk attachment on medium speed, whip for 3 to 5 minutes or until the mixture becomes light in color and texture.4. With the mixer on low speed add in the yogurt. Lower the bowl and scrape down the sides to make sure it is well combined. With the mixer on low speed add the flour gradually to avoid forming lumps. Scrape bowl again to ensure everything is well combined.5. Pour prepared custard into the pre-baked shell leaving a 1/4-inch border at the edge of the crust. This is to prevent the custard from spilling over the edge when the fruit is added. Scatter berries or sliced fresh fruit over the top of the tart and sprinkle sliced almonds around the edge of the tart.6. Place the tart on the center rack of the oven and bake for approximately 1 hour, or until the tart is set in the center.  Check the tart at 30 minutes and rotate for even baking.7. Remove the tart from the oven and set aside to cool for 1 hour or chill in the refrigerator before serving. Dust with powdered sugar for presentation.Note: For an absolutely delicious, foolproof pie crust, use our Flaky Pie Dough recipe, then proceed as follows: Place two-thirds of the prepared dough on a floured work surface and begin rolling out the pie dough to 1/8-inch thickness, creating a 15-inch circle (save remaining dough for other uses). Fold pie dough in half and lift into the baking pan, allowing for a 2-inch border beyond the rim. To create the pie rim, fold the pie dough border up and into itself, overlapping with the cut edge visible to the inside of the tart, making a 1/2-inch standing crust. Crimp the edge all around the pie pan and then chill in freezer for 20 minutes. Continue following instructions in Step 2.

It's cherry blossom season! Our city is graced with those treasured pops of pink every spring, but do you know the history behind Seattle's blossom-filled trees? As a token of the friendship between Japan and Washington, Japan's former Prime Minister Takeo Miki gave Seattle 1,000 cherry blossom trees on May 8, 1976.Every year since, we have celebrated this bond during the Seattle Cherry Blossom & Japanese Cultural Festival. From April 24 through April 26, our diverse community will gather at Seattle Center to learn about Japanese culture through music, fellowship, and (our favorite) food.We're excited to contribute our own special homage to this year's festivities, an Umeboshi Pizzetta. Inspired by Tazue Sasaki, Cherry Blossom Festival committee chair and a regular guest of our café, this pizza is the perfect blend of Japanese and Italian culture. Tazue and her husband Yutaka loved ordering our pizzettas when they were on our menu and thought the flavors of the cheese and dough would nicely contrast the tartness of umeboshi, Japan's ubiquitous pickled plum.Leslie Mackie and Jane Cho put their heads together and came up with a delightful combination of umeboshi, Parmesan and Swiss cheese, sesame seeds, and olive oil on a freshly baked crust. You can taste our Umeboshi Pizzetta at the Cherry Blossom festival this weekend.If you would like to try your hand at making umeboshi pizzas at home, click here for a wonderful pizza dough recipe straight from our More from Macrina Cookbook. But, use the umeboshi sparingly. While delicious, a little bit goes a long way.

Instead of scrambling to find a last-minute Valentine's Day dinner reservation, whip up a delicious brunch for your Valentine – or your favorite single friends. Our Mini Cherry Brioche is only available for a limited time and it makes a wonderful French toast. Topped with warm maple syrup and rich brandy whipped cream, it's a sweet way to start the day whether you're happily single or blissfully coupled.Cherry Brioche French ToastClick here to print this recipe!IngredientsFor the brandy whipped cream:1/2 cup heavy cream1 tablespoon brandy1 tablespoon sugar1/2 teaspoon pure vanillaFor the French toast:5 eggs1 teaspoon pure vanilla2 tablespoons brown sugar1/2 cup heavy cream1/4 teaspoon cinnamon1/4 teaspoon nutmeg*1 Mini Cherry Brioche1 tablespoon vegetable oil1 tablespoon butter*Available in our cafés.Serves 2Preparing the brandy whipped cream:In a medium bowl, place the cream, brandy, sugar and vanilla. Mix with a whisk or hand-mixer until the mixture holds its shape, about 2 minutes. Set aside until ready to use.Preparing the French toast:1. In a medium bowl, place the eggs, vanilla, brown sugar, cream, cinnamon and nutmeg and whisk to combine. Pour custard into a shallow baking pan.2. Cut the brioche into 1-inch thick slices. Dredge each slice in the custard, making sure all sides are evenly coated.3. In a large sauté pan over medium heat, warm the vegetable oil and butter. Lay the brioche slices in the pan and cook until both sides are golden brown.4. Divide French toast slices among 2 plates. Serve with a drizzle of pure maple syrup and a dollop of brandy whipped cream.

Bring some sizzle and spice to your game day party with our Queso Fundido recipe! This popular Mexican appetizer is the perfect snack for football season, and it's easy to customize to your crowd's taste. Turn up the heat with roasted jalapeño or make it vegetarian-friendly by swapping the chorizo for sautéed mushrooms. Serve it with our Crostini instead of chips or slather it on warm tortillas. Your guests will be cheering for more!Queso FundidoClick here to print this recipe!Ingredients4 ounces chorizo, casings removed6 ounces Jack cheese, shredded4 ounces mozzarella, shredded5 ounces goat cheese1 cup cilantro, chopped1 Hungarian pepper, poblano chile or red bell pepper, roasted2 tablespoons unsalted butter1 clove garlic, chopped3 scallions, chopped Salt and pepper to tasteMakes 6 servings1. Preheat oven to 375°F. Brush a 9-inch baking dish with oil. In a skillet over medium heat, saute chorizo until thoroughly cooked. Remove from heat and crumble or dice once it has cooled. Set aside.2. In a medium bowl, combine the Jack, mozzarella and goat cheese, then mix in the chorizo and 1/3 cup of cilantro.3. Place the cheese mixture into the prepared baking dish and bake for 20 to 25 minutes, until the cheese is melted and golden brown.4. Peel the roasted pepper, remove the seeds, and dice into 1/2-inch pieces. Melt the butter in a saute pan over medium heat. When the butter begins to froth, add the garlic, remaining cilantro, and scallions. Saute until the garlic is fragrant but not browned. Add the diced pepper and season to taste with salt and pepper.5. Layer the sauteed vegetable mixture over the cheese and serve immediately.

As Leslie says, ginger has a natural warming quality that’s perfect for this time of year. With its recipe closely mirroring that of gingerbread, conventional wisdom tells us that the Ginger Molasses Cookie is a miniature version of the sweet and spicy cake.Fresh ginger and a texture that perfectly balances chewy and crisp are what make these cookies exceptionally good. Follow along with Leslie as she prepares our Ginger Molasses Cookies in this video!Ginger Molasses CookiesClick here to print this recipe!Ingredients2 1/4 cups unbleached all-purpose flour1 1/2 teaspoons baking soda2 teaspoons cinnamon1 1/2 teaspoons ground cloves1 teaspoon salt1/2 cup vegetable shortening, room temperature6 tablespoons unsalted butter, room temperature1 1/2 cups light brown sugar2 eggs2 teaspoons peeled and chopped ginger1/3 cup dark molasses1 cup granulated sugarMakes 16 cookies1. Combine flour, baking soda, cinnamon, ground cloves, and salt in a medium bowl. Mix with a whisk until evenly distributed and set aside.2. Combine shortening, butter, and brown sugar in the bowl of your stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add 1 egg and mix until incorporated. Scrape down the sides of the bowl. Add remaining egg and scrape down the sides of the bowl again. Add ginger and molasses and mix on low speed for 1 minute. The mixture may look as if it’s separating, but have no fear. It will come together once the dry ingredients are added. Remove the bowl from the mixture and scrape down the sides of the bowl again.3. Using a rubber spatula, fold half of the flour mixture into the dough. After the flour is fully incorporated, fold in the rest of the flour mixture and continue folding until all of the flour has been absorbed. Scrape down the sides of the bowl and cover it with plastic wrap. Chill in the refrigerator for at least 1 hour. At this point the dough can be formed into cookies or stored in the refrigerator for up to 4 days.4. Preheat oven to 325º F. Line 2 rimmed baking sheets with parchment paper and pour granulated sugar into a pie pan or shallow bowl.5. Scoop dough out of the bowl (I like to use an ice cream scoop) and roll the dough into small balls. Toss each of the balls in granulated sugar until evenly coated, then place on a baking sheet, leaving space between each ball. Slightly flatten each ball of dough with the palm of your hand to keep the balls from rolling around.6. Place 1 sheet of cookies in the refrigerator while baking the other sheet.7. Bake cookies, 1 sheet at a time, on center rack of oven for 12 to 14 minutes each. To help the cookies bake evenly, rotate the baking sheet every 4 minutes or so. The finished cookies will be golden brown and slightly puffed up but will collapse while they cool. Let cool on the baking sheet for 15 minutes. The cooled cookies can be stored in an airtight container for up to 3 days.

No Scandinavian Christmas celebration would be complete without Swedish Overnights. Also called Swedish Heirloom Cookies, Swedish Overnights share similar ingredients to Mexican Wedding Balls. These cookies can be dusted with powered sugar, or in this case, colorful sprinkles for a festive touch. Leslie inherited this recipe from her mother’s family and she loves baking these cookies every Christmas. We hope you enjoy them, too.Check out our video to follow Leslie’s simple step-by-step instructions for preparing these cookies!Swedish OvernightsClick here to print this recipe!Ingredients 8 ounces (2 sticks) unsalted butter, at room temperature1 cup powdered sugar, sifted1 egg, separated1 teaspoon pure vanilla extract2 1/4 cups unbleached all-purpose flour1 cup finely chopped walnutsCrystal sugar in your favorite colorsPrepare this dough 1 day before baking.Makes 3 dozen cookies1. Combine butter and sugar in the bowl of your stand mixer. Using the paddle attachment, mix on low speed for about 30 seconds. Increase speed to medium and mix for another 5 to 7 minutes, or until the mixture is smooth and pale in color. Add the egg yolk and vanilla extract and mix for about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds, making sure egg and vanilla are thoroughly incorporated. Remove bowl from mixer and scrape down the sides of the bowl again.2. Using a rubber spatula, fold half of the flour into the dough. After the first batch is fully incorporated, fold in the other half and continue folding until all of the flour has been absorbed, 1 to 2 minutes.3. Pull dough from the bowl and onto a floured surface and divide it in half. Roll each half into a log about 1 1/2 inches thick, and place the logs on separate pieces of parchment paper. (The parchment paper needs to be at least 4 inches longer than the logs.) Brush the logs with the egg white, then scatter half of the walnuts over each log. Roll the logs back and forth until they are completely coated in nuts. Roll each log up within its parchment paper. Finish by twisting the ends of the paper to create a seal. Chill logs in the refrigerator over night.4. Preheat oven to 325ºF. Line 2 rimmed baking sheets with parchment paper.5. Unwrap the logs and using a sharp knife, cut them into 1/2-inch-think coins. Place the cookies on the prepared baking sheets, leaving 1 inch between each cookie. Brush the top of each cookie with a tiny bit of water and sprinkle festive sugar crystals on top.6. Bake on center rack of oven, 1 sheet at a time, for 20 to 25 minutes. To help the cookies bake evenly, rotate the baking sheet every 4 minutes or so. The finished cookies will be golden brown on the edges and pale in the center. Let cookies cool completely on the baking sheet. They can be stored in an airtight container for up to 1 month at room temperature.

Did you know gingerbread people have a noble history? The story goes that Queen Elizabeth I had her chef make gingerbread people in each guest’s likeness for a royal dinner party.Half the fun of gingerbread people is decorating them, isn't it? We always start out with simple icing outlines and dots for facial features, but after a few have been finished, we start drawing on sassy shirts and flowing skirts or groovy surfer shorts and sunglasses. Invite your friends over - kids and grownups alike - and jump-start the season with a cookie decorating party of your own!Festive Gingerbread PeopleClick here to print this recipe!Ingredients3 1/3 cups unbleached all-purpose flour2 teaspoons baking soda2 teaspoons cinnamon2 teaspoons ground allspice1/4 teaspoon cayenne pepper1 3/4 cups light brown sugar3/4 cup solid vegetable shortening, room temperature2 eggs1/4 cup honey1/3 cup molasses2 tablespoons peeled and grated gingerClick here for our Quick & Easy Cookie Icing recipe and decorating tips!1. Sift the flour, baking soda, cinnamon, allspice and cayenne into a medium bowl. Mix with a spoon until the ingredients are evenly distributed.2. Place the sugar and shortening in the bowl of your stand mixer. Using a paddle attachment, mix on low for about 30 seconds to start bringing the ingredients together. Increase the speed to medium and continue mixing for 5 to 8 minutes, or until the mixture is smooth and pale in color. Add the eggs one at a time, making sure each egg is fully incorporated before adding another. Add the honey, molasses and ginger and mix on medium for about 30 seconds. Scrape down the sides of the bowl with a rubber spatula and mix for another 30 seconds to make sure the ingredients are evenly distributed. Remove the bowl from the mixer and scrape down the sides one more time.3. Fold half of the dry ingredients into the batter with a rubber spatula. After the first batch is incorporated, fold in the rest of the dry ingredients and continue folding just until all of the flour has been absorbed.4. Using a rubber spatula, scrape the dough from the bowl onto a large piece of plastic wrap. Dust your hands with a little flour and pat the dough into a block, then wrap it tightly in the plastic wrap and chill in the refrigerator for 1 to 2 hours.5. Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper.6. Place the chilled dough on a floured work surface and roll it out 1/2-inch thick. Using a 6-inch cookie cutter, make as many gingerbread people as you can and place them on the prepared baking sheets. These cookies will spread out a little bit during baking, so leave a 2-inch space between each cookie. Roll the scraps of dough into a ball and roll it out again. You should be able to cut a few more cookies from the dough.7. Bake the cookies, 1 sheet at a time, on the center rack of the oven for 20 to 25 minutes. To help the cookies bake evenly, rotate the baking sheet every 5 minutes or so. Let them cool completely before decorating. These cookies can be made 2 or 3 days before a decorating party and stored in an airtight container.

Mexican Wedding Balls, Snowball Cookies, Russian Tea Cakes... Whatever the name, one thing is certain: These cookies will make spirits bright! The snow-white, powdery appearance makes it a favorite for cookie swaps and festive desserts. The cookies were dubbed Mexican Wedding Balls because of their common use as cheery wedding favors.The secret to making truly scrumptious, melt-in-your-mouth Mexican Wedding Balls is using high-quality butter and pure vanilla extract. Check out our video to follow Leslie's simple step-by-step instructions for preparing these cookies!Mexican Wedding BallsClick here to print this recipe!Ingredients1 1/2 cups whole almonds12 ounces (3 sticks) unsalted butter, room temperature1/3 cup granulated sugar1 tablespoon pure vanilla extract3 1/4 cups unbleached all-purpose flour2 cups powdered sugar, siftedMakes 3 dozen cookies1. Preheat oven to 350°F.2. Scatter almonds on a rimmed baking sheet and toast on center rack of oven for approximately 10 minutes, or until golden brown. Let cool, then finely chop and set aside.3. Combine butter and sugar in the bowl of your stand mixer and using the paddle attachment, mix on low speed for about 30 seconds. Increase speed to medium and mix for another 5 to 7 minutes, or until the mixture is smooth and pale in color. Add vanilla extract and mix for about 30 seconds, making sure vanilla is fully incorporated. Remove the bowl from the mixer and scrape down the sides of the bowl.4. Place almonds and flour in a medium bowl and toss together. Using a rubber spatula, fold half of the dry ingredients into the bowl of batter. After the first batch is fully incorporated, fold in the other half and continue folding until all of the dry ingredients have been absorbed, 1 to 2 minutes. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.5. Preheat oven to 325°F. Line 2 rimmed baking sheets with parchment paper.6. Scoop small amounts of dough out of the bowl (I like to use a small ice cream scoop), and roll the dough into 1 1/2-inch balls. Place the balls on the prepared baking sheets, about 1 inch apart, pressing them down lightly to create a flat bottom on each cookie. Chill in refrigerator for about 2 hours.7. Back on center rack of oven, 1 sheet at a time, for 15 to 20 minutes, or until the cookies just start to color. To help the cookies bake evenly, rotate the baking sheet every 4 minutes or so. Let the cookies cool slightly on the baking sheet, then toss them in powdered sugar. Lay the sugar-coated cookies on a clean baking sheet to finish cooling. Finally, after the cookies are fully cooled, toss them in powdered sugar once again. They can be stored in an airtight container for up to 1 month at room temperature.

Decorating sugar cookies can be a fun way to wile away a chilly afternoon with friends. Don’t despair if your little cookie canvasses aren’t perfect works of art. With a little practice, you’ll be icing cookies like our pastry chefs. In the meantime, rest assured that these cookies taste delicious no matter what - especially if you followed our tips for baking the perfect batch!Quick & Easy Cookie IcingClick here to print this recipe!Ingredients1 cup powdered sugar1 tablespoon filtered waterFood coloringMakes enough icing to decorated 6 to 8 six-inch cookies1. Place powdered sugar in a medium bowl and add water. *Stir to combine until the mixture is smooth and all the sugar is dissolved. Add just a couple of drops of food coloring and mix well. You can always add more food coloring until the desired color is reached. Cover the bowl with plastic wrap and store at room temperature for up to 1 day.2. Repeat the steps above to create more colors.3. Fit your pastry bags with the desired piping tips. A fine tip is perfect for drawing detailed decorations and making outlines. A wider tip can be used to fill in spaces. Using a rubber spatula, fill each bag with a different frosting color. Gather the frosting near the tip so no air will escape the tip as you are decorating. When icing the cookies, make sure the piping tip is not touching the cookie, but rather hovering over the cookie. One way to cover the whole cookie with a glaze of icing is by putting on a latex glove, dipping your finger into the icing and painting the cookie with your finger.4. While the icing is wet, add embellishments to the cookie by topping with colored sprinkles or crystal sugar. Once the icing has set, gently tap the cookie to get rid of extra sprinkles and sugar.5. After all the cookies have been decorated, let them sit for 2 hours at room temperature, so the frosting can set.*If your icing is too thick, stir in more water, 1/2 teaspoon at a time, until the desired consistency is reached; if too thin, continue stirring, or mix in more powdered sugar, 1 teaspoon at a time, until the desired consistency is reached.

Turkey gets all the glory on Thanksgiving Day, but no plate is complete without a spoonful of stuffing, tendrils of scrumptious salad, and a beautiful basket of bread. We have some savory side dishes that are so good, they might just steal the spotlight.Holiday Porcini StuffingOur Holiday Porcini Stuffing Mix starts with handmade bread that's dried in-house, then combined with cranberries, savory porcini mushrooms, and a blend of sautéed veggies. With enough stuffing to fill a 14-pound bird, you're sure to satisfy the entire group - and hopefully have a little leftover for turkey sandwiches. Pick up a package, complete with recipe, at any of our cafés.Sweet Potato & Delicata Squash GratinThis rich and creamy side dish is a must-have at your holiday table. The combination of sweet potatoes, delicata squash, roasted mushrooms and chopped walnuts will have you rethinking standard mashed potatoes. Click here to print the recipe.Sweet & Spicy NutsSure, our Sweet & Spicy Nuts are irresistible right out of the bag, but they are even better chopped and added to a salad of fresh greens and dried cranberries, a roasted mix of winter root vegetables, or as a topping for sweet potato soufflé. Find our signature blend in our cafés.Dinner RollsWhile we have plenty of loaves to choose from, our pillowy soft, full-flavored dinner rolls are an easy way to wow your guests. Choose from Porcini Harvest, Buttermilk, Rustic Potato, Olivetta or Whole Wheat Cider Rolls or mix and match a couple of trays to suit your guests' tastes. Leftover rolls will come in handy for making those day-after-Thanksgiving turkey sliders. Find our dinner roll trays in our cafés.

http://youtu.be/Al5py0kiHvELeslie's go-to summer dessert is a freshly baked fruit crisp. While grilling dinner outdoors, this dish can be baking and perfuming your kitchen. Leslie's Berry Crisp pairs sweet farmers market berries with a no-fuss topping of oats, flour, almonds, brown sugar and butter, baked until golden brown and bubbling. You can put your own twist on this recipe by using your favorite combination of berries and nuts. Served while it's warm with a scoop homemade vanilla ice cream or a dollop of sweetened whipped cream, it's the perfect ending to a relaxed alfresco summer dinner.Berry CrispClick here to print this recipe!IngredientsFor the topping: 1/3 cup unbleached all-purpose flour1/4 cup thick-cut oats1/2 cup coarsely chopped almonds (Leslie uses a combination of almonds and pine nuts in the video)1/8 teaspoon ground cinnamon1/3 cup packed light brown sugar1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/4-inch piecesFor the fruit: 1/2 cup sugar2 tablespoons light brown sugar2 tablespoons unbleached all-purpose flour1/4 teaspoon lemon zest7 cups of mixed berries (Leslie uses strawberries, raspberries and blueberries in video)Makes one 9-inch baking dish1. Position a rack in the center of the oven and preheat to 375° F. Lightly grease a 9-inch glass baking dish with canola oil.2. To make the topping, whisk together the flour, oats, almonds, cinnamon, and brown sugar in a medium bowl. Scatter the butter pieces on top, and using a pastry cutter or two forks, cut the butter into the flour mixture until it is coarse and crumbly. Set aside.3. To prepare the fruit, toss the sugars, flour, and lemon zest in a large bowl. Add the berries and toss well. Let sit for 10 minutes to macerate (soften and absorb the flavors).4. Using a slotted spoon, transfer the berry mixture to the prepared baking dish. Discard the remaining juice. Dot the topping evenly over the berry mixture.5. Bake for 45 to 60 minutes. The topping will be golden brown and the juices will be bubbling around the edges. To set the crisp, cool for 30 minutes.Enjoy with vanilla ice cream and a dusting of powdered sugar!

http://youtu.be/Na89Wh-8LJsOur Brioche Burger Buns are the stuff of legend, if we do say so ourselves. Not only do they fly off our shelves, lickety-split, but our wholesale partners (Hello, Skillet, The Swinery, and Re:Public!) can't get enough of them either. Plush and buttery with just a hint of sweetness, they are profoundly delicious when toasted to a caramelized crisp. Is your mouth watering yet?Brioche has inspired masterpieces, a knitter's stitch, and even a font. But ours incite great works of the edible variety. We joined Leslie at her barn to see how she uses these buns to create summer sandwich perfection. With grilled halibut, spicy harissa aioli, and preserved lemons, it's sure to be a hit at your next barbecue!Grilled Halibut on Brioche Burger BunsClick here to print this recipe!Ingredients1 pound fresh halibut2 tablespoons coarsely chopped fresh oregano1/2 teaspoon kosher saltGround black pepper to taste1 1/4 cups pure olive oil, divided1 1/2 cups cherry tomatoes2 egg yolks2 teaspoons Dijon mustard2 tablespoons lemon juice1 teaspoon finely chopped garlic1 1/2 teaspoons ground harissa*1/4 cup preserved lemons**1 package Brioche Burger Buns*Leslie uses the Quick Pickled Lemons recipe from Jerusalem: A Cookbook.**Available in our cafés.Makes 4 sandwiches1. Preheat a grill to 500°F. Brush grill grate to remove any debris.2. Cut halibut horizontally to create an even thickness. Sprinkle with oregano, salt and pepper, and drizzle with a little olive oil. Set aside.3. Preheat oven to 375°F. Line a baking sheet with parchment paper, add tomatoes, and drizzle them with olive oil and season with salt. Bake for 10 to 20 minutes or until edges are golden brown. Set aside to cool.4. In a medium bowl, add the egg yolks, Dijon, lemon juice and garlic, and whisk well to combine. While continuing to whisk, add 1 cup of olive oil in a slow, steady stream. The aioli mixture should thicken slightly but should not resemble processed mayonnaise. Stir in harissa and salt to taste.5. Brush a little olive oil on the preheated grill grate and cook the halibut for 2 to 3 minutes on each side. While the fish is cooking, slice the buns in half and brush the cut side with remaining oil. On the coolest part of the grill, toast the buns cut side down for 1 to 2 minutes.6. Spread 1 tablespoon of aioli on the inside of each toasted bun half. Then layer 1 tablespoon of preserved lemons on each bottom bun, followed by a piece of halibut, and a quarter of the tomatoes. Sandwich with the top buns and slice each sandwich in half for ease of eating.Enjoy with a fresh garden salad, roasted potatoes or potato chips. Happy grilling!

https://www.youtube.com/watch?v=a6TW-iireU8&feature=youtu.beSince we're all spending more time outside soaking up this gorgeous weather, we thought you would enjoy seeing what Leslie has on the grill this summer. This rustic yet elegant Francese Crostini appetizer using our Pane Francese bread toasted right on the grill and topped with fresh, local ingredients is hard to beat. You can make the Fig & Olive Tapenade at home using the recipe below, but we also sell this delicious spread in our cafés. Check out the video to learn about Leslie's inspiration for this recipe and stop by for a freshly baked loaf of Pane Francese for your next dinner party!Francese CrostiniClick here to print this recipe!IngredientsFor the tapenade:1 cup dried Black Mission figs (about 18), trimmed and quartered1 1/2 cups water2 tablespoons balsamic vinegar2 cups pitted Kalamata olives, rinsed1 tablespoon capers1 tablespoon Dijon mustard2 medium cloves garlic1 1/2 teaspoons chopped fresh rosemary1 1/2 teaspoons chopped fresh thyme3/4 cup extravirgin olive oil, dividedFor the crostini:*1 loaf Pane Francese2 fresh Black Mission figs, trimmed and sliced lengthwise into 12 pieces2 tablespoons chopped Marcona almonds1 tablespoon chopped fresh oregano**4 ounces of Camembert, Brie or Cambozola, sliced into 12 pieces*Available in our cafés.** Leslie uses Dinah’s Cheese from Kurtwood Farms.Makes 12 servings1. In a medium saucepan over medium heat, bring the dried figs, water and balsamic vinegar to a simmer and cook until the figs are soft and the liquid has reduced to about 2 tablespoons, about 20 minutes. Cool for 10 minutes.2. Pour the warm figs and cooking liquid into the bowl of a food processor or a blender. Pulse several times to break down the figs; scrape the bowl and purée to a smooth texture. Add the olives, capers, mustard, garlic, rosemary, thyme and 1/4 cup of olive oil. Pulse the mixture until it is spreadable and has a uniform texture. With the machine running, add another 1/4 cup olive oil in a slow stream until the mixture is smooth and easy to spread.3. Reserve 1 cup of tapenade for the crostini. The remainder can be stored in the refrigerator for up to one week for future use.4. Slice the bread lengthwise and brush each cut side with the remaining olive oil. Toast the bread cut side down on a grill until golden brown. Alternatively, the loaf can be toasted cut side up in the broiler until golden brown.5. Divide the reserved tapenade in half and spread evenly on each side of the loaf. Layer each side with 6 slices of cheese and 6 slices of fig, evenly spaced. Sprinkle both sides with almonds and oregano.6. Slice each length of bread into six pieces, making 12 pieces total. Enjoy!

There is no one more deserving of a home-cooked meal than Mom. We would readily spring to the kitchen and whip up something for her any day of the year, but definitely always on Mother's Day. While our bakery is filled with delicious things already prepared to dazzle (Cinnamon Rolls drenched in cream cheese frosting! Cloud-like Coconut Cream Tartlets!), you can never go wrong with the DIY route.Our Mini Macrina Casera loaves are meant to spark creativity in the kitchen this Mother's Day. We've packaged this miniature version of our popular house bread with a card filled with ideas on how to enjoy it. One of our favorites is sliced, toasted and topped with poached eggs and our savory Fennel-Sausage Gravy. We guarantee it will get Mom's stamp of approval!Fennel-Sausage GravyClick here to print this recipe!Ingredients1 medium fennel bulb with fronds1 tablespoon pure olive oilKosher salt and freshly ground pepper1 tablespoon canola oil8 ounces (1 cup) bulk Italian chicken sausage3 tablespoons unsalted butter1/2 teaspoon whole fennel seeds, finely ground1/4 teaspoon dry mustard powder1/4 teaspoon freshly grated nutmeg1/4 teaspoon cayenne pepper3 tablespoons unbleached all-purpose flour2 cups whole milk1 1/2 cups heavy creamMakes 4 Servings1. Position a rack in the center of the oven and preheat to 375°F. Line a rimmed baking sheet with parchment paper and set aside.2. Trim, halve and core the fennel bulb. Chop enough fronds to measure 2 teaspoons and set aside. Placing the halves cut side down on a cutting board, slice them vertically, then slice in the opposite direction, creating a 1/2-inch dice.3. Toss the diced fennel with the olive oil, season to taste with salt and pepper, and transfer to the prepared baking sheet, spreading the pieces so they roast evenly. Bake for 15 minutes, or until the fennel is golden brown on the edges. Set aside to cool.4. Place a large sauté pan over medium heat. Add the canola oil, coating the bottom of the pan. After about 1 minute when the pan is quite hot, add the sausage. Using a spoon, break the sausage into small pieces, tossing to cook thoroughly. When the sausage is completely cooked (about 4 minutes), pour it into a strainer fitted over a medium bowl to catch the rendered fat. (Often with chicken sausage there is little or no excess fat, but with pork varieties you may see more. You can substitute the rendered sausage fat for the butter called for in this recipe, if you like.) Set aside.5. Return the sauté pan to medium heat. Add the butter and melt completely. Add the fennel seed, mustard powder, nutmeg, 1/2 teaspoon salt, and cayenne pepper. Sprinkle in the flour and, using a whisk, combine the dry ingredients with the fat to create a roux (cooked flour and fat that will thicken into the gravy). Cook for 1 to 2 minutes, whisking, until the roux is a deep golden color. Reduce the heat to low and add the milk in a slow stream. Whisk the milk into the roux as you go, combining it completely (almost making a paste) before adding more milk - if you add the milk too quickly, you'll end up with those dreaded lumps! Add the heavy cream and reserved fennel and sausage. Cook for 20 to 25 minutes - you want to cook out the raw flour taste and all the gravy to thicken. Check the seasoning, adding additional salt and pepper to taste.6. Ladle about 3/4 cup of warm gravy over toasted bread and poached eggs. Garnish with a sprinkle of parsley and reserved fennel fronds.If you don't use all of the gravy, it freezes well for up to 2 weeks. To reheat, simply warm it in a sauce pan over medium heat with a bit more cream or milk, stirring until smooth. You can find this recipe along with many more brunch favorites in our latest cookbook, More from Macrina.

If you're a proper breadhead, you've probably taken a stab at Jim Lahey's no-knead bread by now. It seems like every baker has their own rendition of this simple recipe, but ours stands out from the crowd with its extra dimension of flavor and texture from stone-ground flour. Agave nectar lends a subtle sweetness and rich color, making this loaf a beautiful addition to any meal. The best part of all? Time does most of the work for you. Start it in the morning and you'll be wowing your dinner guests with freshly baked bread without breaking a sweat. It's so good it happens to be Leslie's favorite go-to bread recipe when she doesn't have time to swing by the bakery. Now you have to try it!The recipe below is meant to be baked in a standard dutch oven. Pick up our cookbook, More from Macrina, for modifications using a double dutch oven.One-Day Artisan Whole Grain LoafClick here to print this recipe!Ingredients1 3/4 cups lukewarm filtered water (about 80°F)2 tablespoons amber agave syrup2 teaspoons active dry yeast1 1/4 cups (5 1/2 ounces) unbleached all-purpose flour1 cup (4 1/2 ounces) stone-ground whole wheat flour1/2 cup (2 ounces) stone-ground rye flour2 teaspoons kosher saltPreparation Makes One 9-Inch Round Loaf1. Line a medium bowl with a clean cotton flour sack towel and sprinkle it heavily with flour. Set aside.2. Combine the water and agave syrup in a large bowl. Sprinkle the yeast over the surface of the liquid and whisk gently until it has dissolved. Let the mixture sit for about 3 minutes to activate the yeast.3. Add the flours and salt. Using a rubber spatula, mix the ingredients for 2 to 3 minutes by pulling the spatula through the dough and flipping it over to simulate a kneading motion. The dough will have no more flour pockets and will be quite wet. Cover the bowl with plastic wrap and let the dough rise for 2 hours at warm room temperature (75 to 80°F) or until the dough has doubled in size.4. Lightly sprinkle the top of the dough with flour and do a baker's turn. Cover the bowl with plastic wrap and let the dough rise again at room temperature for another 2 hours.5. When the dough has risen, do a second baker's turn. Again, cover the bowl with plastic wrap and let the dough rise at room temperature for another hour.6. Transfer the dough onto a floured work surface and do a third baker's turn - this time on your work surface rather than in the bowl. Invert the loaf so that it is seam side down, then cup your hands around the dough ball, resting the outer portion of your hands on the work surface. Move the ball in a circular motion to tighten it at the base. Invert the rounded loaf again and place it seam side up in the towel-lined bowl; lightly cover the top with the overhanging towel. Let it rise at room temperature until it is about 1 1/2 times its original size, about 1 hour. This dough should have a texture like Jell-O, slightly under-proofed. If it has risen too much at this stage, it will collapse when you place it in the dutch oven.7. One hour before baking, preheat the oven to 450°F. Place the cast iron dutch oven and its lid inside to preheat. Flip the dough onto your floured work surface and slowly remove the cloth. With a sharp paring knife or razor blade, cut a 1/8-inch-deep, 4-inch square on the top of the dough. Using oven mitts, quickly retrieve the dutch oven and remove the lid. Gently drop the dough into the dutch oven, replace the lid and slide into the oven.8. Bake for 30 minutes, then remove the lid. Continue baking until the loaf is deep brown and very crusty, about another 20 minutes.9. Flip the loaf out onto a wire rack (the loaf should release easily from the pan) and let cool completely before cutting.

Chocolate ganache is rainbow sprinkle frosting all grown up. It's patent leather shoes and sequin sparkles. It's velvety smooth and seductive. Go ahead. We dare you to whip up an easy batch and not dip a finger into the decadent gloss.We use chocolate ganache in many of our recipes, from Cocoa Puffs to Chocolate Orange Coffee Cake. Since it brings a full-bodied thrum of chocolate flavor to everything it touches - and you can't have Valentine's Day without chocolate - we decided to share our signature chocolate ganache recipe.Chocolate GanacheClick here to print this recipe!Ingredients1/2 cup heavy cream1 cup good-quality semisweet chocolate chipsInstructionsPour the heavy cream into a small saucepan and place over medium heat. Bring the cream to a froth just before it boils. Turn off the heat and add the chocolate chips. Using a rubber spatula, stir constantly until the chocolate has completely melted. Set the pan aside and let the ganache cool to the desired consistency. The ganache will thicken as it cools.How to Use Chocolate Ganache

• Pour warm ganache over ice cream for an off-the-charts delicious sundae.
• Dip your favorite fruits (dried or fresh), nuts (raw or roasted) and candies.
• Drizzle warm ganache over a bundt cake for a dramatic effect that's impossible to mess up.
• Top cupcakes in lieu of traditional frosting.
• Spread a layer over a pan of brownies for death-by-chocolate decadence.

Everyone is rolling out their favorite apple pie recipe this time of year. But, if you've ever tasted ours, you know it's something special. The buttery crust holds its flakiness under miles of tart Granny Smith apples and blissfully sweet brown sugar. The combination is irresistible.We're sharing our apple pie recipe for those wishing to try their hand at it at home, but you can also order our apple pie in whole or mini size at any of our cafés through the holidays.Apple Brown Sugar PieClick here to print this recipe!Ingredients8 medium Granny Smith apples (about 2 1/2 pounds), peeled, cored and sliced in to 1/2-inch wedges1 cup plus 2 tbsp granulated sugar, divided1/4 cup plus 1 heaping tbsp unbleached all-purpose flour, divided1/2 cup (1 stick) unsalted butter, room temperature1/2 cup packed light brown sugar1 tsp ground cinnamon1 recipe Double-Crusted Flaky Pie Dough1 large egg, beaten with 1 tbsp water for egg washLightly sweetened creme fraiche or whipped cream, for servingPreparationMakes one 9-inch pie1. Position a rack in the center of the oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.2. Put the apples in a large bowl. In a small bowl, mix 1 cup of granulated sugar and 1/4 cup of flour. Pour mixture over the apples and toss thoroughly – the wedges should be completely coated. Spread the apples evenly on the prepared baking sheets and bake for 15 to 20 minutes or until the apples are just tender. Halfway through baking, redistribute the apples for even baking. Cool them on the baking sheets for about 5 minutes. Carefully pour the excess juices into a bowl and reserve. Cool the apples completely at room temperature or refrigerate to speed up the process.3. Using a fork, mash the butter, brown sugar, cinnamon, and the remaining heaping tablespoon of flour in a medium bowl until well mixed. Dot the brown sugar-butter mixture randomly onto the apples and toss thoroughly. You don’t want to have concentrations of butter – it should be dotted throughout the apples.4. Remove the pie dough from the refrigerator and let stand at room temperature for 10 minutes to soften slightly. On a floured work surface, roll out the larger disk into a circle roughly 15 inches in diameter and 1/8-inch thick. This is your bottom crust. As you’re rolling, check frequently to make sure the dough isn’t sticking; add flour to the dough and work surface as needed. Fold the dough in half and transfer it to a 9-inch pie pan. Place the dough in half of the pan and then unfold, draping it evenly over the entire pan. This is the easiest way to move the dough without breaking it. Gently fit the dough into the pan and trim excess (clean scissors work well for this), leaving a 1-inch overhang.5. Roll out the smaller disk into a circle roughly 10 inches in diameter and 1/8-inch thick. Invert another 9-inch pie pan on top of the dough and use a small, sharp knife to cut a circle slightly larger than the pan. This is your top crust. Cut six 2-inch slots (or any pattern you choose) in the middle to vent steam from the pie as it bakes. Using a pastry brush, paint egg wash around the outer 1/2-inch of the bottom crust.6. Spoon the filling into the shell, lightly packing the apples and leveling the top. Invert the top crust over the filling and press down lightly on the egg-washed edge. If the dough extends farther than the pan, cut away the excess. Bulky pie edges can break during the baking process or remain under-baked when the rest of the pie is finished.7. Brush the top crust with the egg wash. Fold the bottom crust over-hang up and over about 1/2 inch of the top crust, pressing the layers of dough together. With a fork or your fingers, crimp the edge decoratively, then brush with a little more egg wash. Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the top of the pie.8. Chill the pie in the freezer for 30 minutes. Don’t be tempted to skip this step! The freezer will firm up the pie dough, which, by this time, will have become fairly soft from handling. Re-chilling the butter will prevent the crust from shrinking, make the dough less apt to fall, and create a flakier finished product.9. Increase oven temperature to 375°F. Place the pie on a rimmed baking sheet and bake for 30 minutes. Reduce oven temperature to 350°F and bake until the top is deep brown and the filling is bubbling, about 1 hour. Cool the pie for about 1 hour before serving to let it set up.10. To serve, spoon some of the reserved apple juice to pool on each plate and top with a slice of pie and a dollop of lightly sweetened crème fraîche or whipped cream.

Pie dough doesn't have to be problematic - or store-bought. We have a foolproof pie dough recipe using simple ingredients that you probably already have in your pantry and we've included instructions for mixing by hand.Keep all of your ingredients as cold as possible and avoid overworking the dough to ensure your crust comes out super flaky every time. Of course, if your pie doesn't turn out how you hoped (it happens to the best of us), you can pick up one our favorites at any of our cafés. Let's get baking!Double-Crusted Flaky Pie DoughClick here to print this recipe!Ingredients2 ½ cups plus 2 tbsp unbleached all-purpose flour1 ½ tsp kosher salt14 tbsp (1 ¾ sticks) chilled unsalted butter, cut into ¼-inch pieces½ cup chilled palm or other trans-fat-free shortening, cut into pea-size pieces½ cup ice waterInstructionsMakes enough for one 9-inch double-crusted pie1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Add half of the butter pieces and quickly turn the mixer on and off a few times at low speed. (This is a way of gradually cutting the butter into the flour without sending the flour skyward.) Add the remaining butter and continue mixing on low speed until the mixture is coarse and crumbly, about two minutes. Add the shortening pieces to the dough. Continue mixing on low speed until it is crumbly again, about one minute. Add the ice water all at once and mix on low speed for about 30 seconds, just until it is incorporated. The dough will now look almost like cookie dough, with no dry parts at the bottom of the bowl.2. If you are making the dough by hand, follow the same procedure using a pastry cutter to incorporate the butter and shortening and a rubber spatula to mix in the water. Mix just until all the dry ingredients are incorporated.3. Dust your hands with flour and transfer the dough from the bowl onto a lightly floured work surface. Divide the dough into two balls: one should be about two-thirds of the dough and the other about a third. Pat each ball of dough into a disk about 3/4-inch thick.4. Wrap each disk tightly in plastic and refrigerate until thoroughly chilled, about one hour.5. If you aren't using the pie dough right away, store it well-wrapped in the freezer for up to one month.This dough works with all of the pies in Leslie Mackie's latest cookbook, More from Macrina. It can also be adapted for tarts, galettes and mini pies.