News — Recipe

This week’s recipe is brought to us by Australian Pears and it’s a beauty. A great combination of salty and sweet, pears are the perfect complement to the recipe’s melted brie and honey balsamic vinegar. Beurre Bosc or Packham pears will work best and ideally, the pears should be slightly firm. Serves 4 | Prep time: 20 minutes (plus 1.5 hours proofing time) | Cook time: 20 minutes Ingredients 200ml water 1 tsp instant yeast 1 tsp caster sugar 320g plain flour 2 tbsp extra virgin olive oil 1⁄2 tsp salt Toppings 1-2 pears, sliced into 3mm thick slices with mandolin 65g...

Today, we give you another recipe from the book, Yeasted Pumpkin Bread. Yeasted Pumpkin Bread Sephardi Jews traditionally eat foods made with pumpkin and squash on Rosh Hashanah, when they hold symbolic significance. Jewish traders also played a major role in spreading the New World gourd across the Mediterranean during the time of Columbus, and Sephardi cuisine continues to utilize pumpkin in many baked goods, jams, and other dishes today. This tender, gently spiced bread, called pan de calabaza, can be shaped in a spiral for Rosh Hashanah, baked in a loaf pan, or formed into rolls. But this recipe’s sunset-colored...

I have mixed feelings about that. I love long warm summer days and all that they bring so I’m always a little sad to see summer pass by. But fall is so beautiful and this time of year I always get the urge to get in the kitchen and do some baking. I know lots of people are full on pumpkin spice this time of year, and I have nothing against pumpkin spice but if I had to pick my favorite of the fall spices it would be straight up cinnamon. It goes so well with so many things, in...