AP Flour

Yield : 1 Pie
Servings : 8 slices

Red Kuri Squash Tart with Parmesan and Fontina

Yield : 30 each
Servings : 5 servings
Cook Time : 20 Min

Chef Bradley’s Potato and Cheese Pierogi

Yield : 1/2 sheet pan
Servings : 24 servings
Cook Time : 25 Min

Ligurian Focaccia with Rosemary and Cherry Tomatoes

Yield : 4
Servings : 4
Cook Time : 30 Min

Schupfnudeln, Summer Ratatouille and Sauce Verte

Servings : 6
Cook Time : 40 Min

The Perfect Swiss Plum Tart, aka, Zwetgschenwähe

Yield : 4 to 6 servings
Servings : 4 to 6
Cook Time : 8 Min

Six Yolk Pasta, Cherry Tomatoes, E.V.O.O. and Parmesan