By: Danita Rayhbuck
Made this last night….was disappointed,,,the spinach pesto was very bitter, and the crust was just ok, a bit too wet from my experience with others like this. I ended up using some homemade pesto I had and mixed it with a bit of marinara sauce. I think that the artichoke…
By: Dahlink
In reply to Hannah. Hannah–you are not the only one. My California mother also used the pressure cooker. version ai : Steamed Artichokes We’ve been in a bit of a cooking funk. It happens! Especially when work is busy and days are getting longer and we’re trying to make sure…
By: KFC Menu Canada
This recipe is such a gift—thank you for finally sharing it! I really appreciate how you acknowledge everything that goes into hosting a holiday meal, not just the main dish. A four- or five-ingredient brisket that delivers this much flavor feels almost magical. The no-sugar, no-packet approach is refreshing, and…
chicken salad for celery enthusiasts
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By: PokePath
The recipe’s emphasis on a no-knead dough that doesn’t get soggy is a game-changer. I’ve struggled with floppy, undercooked crusts before, so the idea of a thick, crispy base that can hold up to generous toppings without turning into a mess is incredibly appealing. It sounds like this method truly…
By: Ankur Shrivastava
Absolutely loved the recipes and heartfelt storytelling. Every dish feels comforting, creative, and so easy to recreate at home. Your way of turning simple ingredients into something truly special is inspiring. Reading your recipes always reminds me to Taste the tradition & Follow the Ritual while enjoying homemade meals with…
By: deb
In reply to Marc Ellen Hamel. In the headnote: You’ll have enough spinach pesto for two pizzas, however. I’ve spread extra on a thick slice of toasted sourdough and covered it with a cloud of microplane-d parmesan (like I had at Sailor a couple weeks ago).
By: Marc Ellen Hamel
It is never instructed about what to do with the other half of the spinach pesto.
