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Canelés de Bordeaux
Canelés are small French custard cakes with a crispy crust. They're traditionally baked in special fluted molds, but I improvised with a muffin tin and the results were pretty amazing. Just be sure you bake them long enough to achieve the classic caramelized exterior.
Portuguese Custard Tarts (Pasteis de Nata)
Pasteis de nata, or Portuguese custard tarts, with their signature flaky crust and sweet custard filling are world-famous, and incredibly delicious. This recipe shows you how to make them from scratch, using basic ingredients. Yes, it requires numerous steps and a certain amount of finesse, but the results are so worth it.
Apple Walnut Canadian Butter Tarts
After poutine, Canadian butter tarts are Canada's second greatest culinary invention. This is an apple-infused twist on a traditional Canadian butter tart. These have a wonderful texture and flavor and are a perfect small dessert.
Salted Pumpkin Caramels
Making your own homemade salted pumpkin caramels is much easier than you would think. Scooping out a pumpkin and carving a jack-o-lantern is much harder! If you've never made caramel candy, this recipe is a great place to start.
Wildflower Honey Cake
Wildflower honey cake is a very old-fashioned cake made with my personal favorite kind of honey, produced by the happiest bees, wildflower honey. Finished with a toasted honey syrup, it has so much more flavor than cakes made with plain sugar, and is one of the easiest cake batters ever.
Chef John's Tuscan Bean Soup
Since fall and winter are full of shorter, darker days, we're going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There's just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay.
Focaccia Panzanella
We are making this ancient and amazing Tuscan salad using a bread from Liguria. I'm guessing neither region would be excited about this idea, but any geo-culinary issues aside, this salad is the ultimate way to use up fresh summer tomatoes and leftover bread.
Spicy Turkey Gumbo
For this spicy turkey gumbo, leftover turkey is ideal. The recipe also includes a special way to make a roux in the oven, greatly simplifying the process.
The Brutus Salad
This Brutus salad with apple, romaine, herbs, Cheddar, toasted pecans, and a Dijon vinaigrette, is amazing. I think it could be the next national favorite, so watch your back, Caesar! It was inspired by a salad I had at a restaurant in Healdsburg, CA.
Roasted Beets with Goat Cheese and Walnuts
Twice-roasted beets with goat cheese, crunchy nuts, and slightly bitter greens — that's my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch! Serve with toasted walnut bread.
How to Make Farinata
Fainè, also called farinata, is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty and the edges get crispy yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.
Chef John's Blueberry Muffins
I decided to push the envelope in this recipe for blueberry muffins and toss in 2 cups of blueberries!
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