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French Onion Soup Focaccia
I've taken all the best flavors of a classic crock of French onion soup and baked them into a light and fluffy focaccia. I like to use a small Dutch oven to cook the onions so the heat is evenly distributed and none of them scorch, which can make them bitter. If the onions seem to be sticking to the bottom of the pan, simply add one or two tablespoons of water and scrape up any brown bits. I love the classic flavor of Gruyère, but you could also use shredded sharp Cheddar! Herbes de Provence let me pretend I'm enjoying this in a chic Parisian café, but dried thyme works just as well if that's what you have on hand.
Roman-Style Pizza
This Roman-style pizza has a long-fermented thicker crust, and is absolutely awesome. Topped with prepared sauce, sausage, sweet peppers, and three cheeses, or with whatever you like, you'll want to make this on repeat.
Loaded Potato Focaccia
There are few things in life I love more than a fully loaded potato with sour cream, scallions, lots of cheese, and crispy bacon. Add that on top of another fluffy carb, and I'm in heaven. This recipe was inspired by the famous Sally's Apizza, one of the most beloved makers of New Haven-style pizza. They have a Potato & Rosemary pie that I love. My take is a little more kid-friendly, thanks to the Cheddar cheese and bacon. The key is to cut the potatoes thinly and evenly so they have time to cook through in the oven. I like to cook this until the potatoes start to crisp a little on top, offering the best of both worlds: creamy and crunchy potatoes!
Jen's Borscht With Beef
This is how I like to make borscht for my family. It is very thick and satisfying on a cold winter night. Many people who are scared of beets enjoy my borscht because it has so many other flavors. For best flavor, top each bowl of borscht with a tablespoon of sour cream.
Sasha's Vegan Borscht
This is my friend Sasha's Russian family recipe for borscht. I made a few small changes to her recipe: I took my time sauteing the vegetables instead of adding them all at once, and I added a little brown sugar to deepen the flavor. Borscht tastes great reheated but it won't have the vibrant color any longer.
Omi's Borscht
This is my grandmother's recipe. We used to pick all the vegetables from her garden and make this, a nice soup for a cold winter's night. Serve with sour cream and snipped dill if desired.
Pressure Cooker Soup: From Moscow with Cabbage
This electric pressure cooker cabbage soup is easy and so, so good, you'll forget that you're eating something incredibly nutritious! Serve with a dollop of sour cream and cheesy crusty bread.
Cowboy Butter Swim Biscuits
These cowboy butter swim biscuits are scratch biscuits that "swim" in a smoky, spicy chili, garlic, lemon, and herb butter. Golden-topped biscuits have crisp buttery edges and a fluffy interior.
Sour Cream and Chive Skillet Dinner Rolls
These sour cream and chive skillet dinner rolls are pillowy-soft yeast rolls that get a flavor and texture boost from the addition of sour cream and chives. You can absolutely make the rolls with a stand mixer versus by hand, if you prefer.
Blueberry Pie with Flax and Almonds
In this tasty pie, ground flax seed, almonds, yogurt, and honey add flavor and replace some of the sugar and butter of typical sour-cream blueberry pie recipes.
Slow Cooker Borscht
The best thing about this borscht recipe (other than its delicious flavor) is that you can cook it all day long in the slow cooker and it will be waiting for you when you come home at night. This is one of my family's ultimate winter comfort foods.
Russian Cabbage Borscht
An elderly lady residing in Turkey served this Russian cabbage borscht to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
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