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Photo by Ambra Torelli Author Notes In the gluten free pasta world “orecchiette” – one of my absolute favorites – is impossible to find. So one day I took some buckwheat flour and started making homemade gluten free orecchiette with my dad 🙂 That’s really how this recipe was born: combine my extreme fondness for
Ingredients:1 1/2 pounds small ripe peaches, peels left on, quartered, and pitted1/4 cup honey
Alyssa Milano is sharing her favorite low-carb dessert from Atkins that is sure to be a hit with all your friends and family.From cooking with her family to holiday parties; Alyssa Milano loves the holidays for all of the festivities they bring. Alyssa finds room to fit in all the fun while still staying on
Raspberries aren’t just sweet. They’re tart, a little citrusy, and the seeds have a bitter bite—all nuances that get lost when you add them to dairy. But bittersweet Campari and aromatic orange zest bring all the raspberry’s core raspberry-ness right to the front of this frozen yogurt, which is tangy and fruity on first bite
Ingredients:1 (16-oz.) bottle unflavored kombucha1 pound mixed raspberries and blackberries2 tablespoons granulated sugar1 teaspoon lemon zest2 teaspoons fresh lemon juice3 cups plain whole-milk Greek yogurt3 tablespoons torn fresh basil or mint leaves (optional)
Rating: 4.5 stars 16 Ratings 5 star values: 9 4 star values: 3 3 star values: 4 2 star values: 0 1 star values: 0 This healthful and comforting vegetarian casserole is perfect on a cool night–or any time of year when you want to remember clear, brisk October evenings. Make It a Meal: Enjoy