Blueberry Bran Muffins a.k.a THE BEST BLUEBERRY MUFFINS EVER

This recipe from Dyan Solomon from Montreal cafe Olive + Gourmando is nothing short of amazing. If you have time, I strongly encourage you to let the buttermilk and wheat mixture steep overnight. It really makes a big difference! SERVING SIZE 24 Muffins INGREDIENTS 2 cups of buttermilk 105 grams (About 1 3/4 cups) of … More Blueberry Bran Muffins a.k.a THE BEST BLUEBERRY MUFFINS EVER

Hachis Parmentier

This is the French equivalent of Shepherd’s Pie with a delicious, spicy filling. An amazing recipe from Jody Williams’ Buvette cookbook. Serve with a simple green salad. Serving Size Serves 4 INGREDIENTS 10 allspice berries 1 1/2 teaspoons of whole black peppercorns 1 tablespoon of fennel seeds 1 tablespoon of coriander seeds 2 tablespoons of … More Hachis Parmentier

Pancetta Chicken

Josee Di Stasio first published this recipe in her 2004 cookbook A la di Stasio. I have been making it faithfully since then. The only modification I made is using chicken breast instead of thighs but that is only a personal preference. SERVING SIZE Serves 6 INGREDIENTS 6 Chicken Breasts 2 teaspoons of crushed fennel … More Pancetta Chicken