This flaky-pastry crust for savory or dessert pie is a no-fuss, awesome-end result every time recipe, that brings total confidence to pie-baking and a memorable taste that has you coming back for more.
Mili’s blog
Matcha cheesecake and Spring florals
Matcha cheesecake and spring florals are how I helped celebrate my daughter’s 17th birthday. Beyond adding pure Matcha green tea powder for gorgeous natural flavor and color, a slight change to my typical recipe created an incredible mousse-like texture, to completely elevate cheesecake for an unforgettable result. There is no turning back – adding tofu is the key.
everything braided bread
Let’s make a braided bread, with the same no-knead dough, and my tried and true baking method using a dutch oven. With a few small adjustments to the original recipe, you can have a lightly crisped outside and layers of super soft, pull apart bread on the inside. If you like, add a seeded or everything bagel mixture to the top. I show you how to make this beautiful thing happen.
Braciole With Sauce
Braciole with sauce is an authentic Italian dish that I’ve enjoyed on special Sundays my entire life. I’m sharing my personal recipe to make this flavorful beef rolled into individual roasts, and cooked in a simmering tomato sauce.
my favorite: cranberry-orange scones
Cranberry-orange is my all-time favorite holiday flavor combination. For years, cranberry orange scones have been one of my family’s Christmas-morning traditions. These tender, flavorful dessert-biscuits, are made with a slight outside buttery-crispness, and bright fruit flavors. Here I share with you my favorite classic scone recipe, and the ingredient switch-outs to make them gluten free and/or vegan.