[ad_1] The Smitten Kitchen Cookbook, my first cookbook, turns 10 years old in a few weeks, and inside it is what I call one of the best summer desserts I’ve ever made, peach dumplings with bourbon hard sauce. These were a whim that occured to me one morning before dawn …

[ad_1] If you use a bouillon base for broth, such as Better Than Bouillon, you could replace the 2 cups of broth with 2 additional cups of pasta cooking water and add the bouillon to it. Olive oil 1 pound (455 grams) ground turkey 1/2 cup panko, or another plain, …

[ad_1] From Alexandra Stafford — who I hope you follow, as you will be so inspired, too — I ended up adding lemon zest to the filling and finishing the dish with lemon juice. I absolutely love it here but if you’re not into lemon, you can skip it. If …