A rustic Italian-inspired cake made with the ever-so-slight coarseness of semolina in contrast to the tender sweetness of grapes.
This incredibly indulgent yet not too sweet dessert is crazy rich despite being made with just pantry staples and very little work. Don’t skip the game-changing dollop of bourbon-spiked whipped cream.
The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.