Julia Turshen’s Olive Oil and Buttermilk Loaf is an easy, tender cake that’s perfect for using up leftover buttermilk. Made with olive oil instead of softened butter, it comes together quickly and has a rich, pound cake-like texture with a subtle grassy flavor and just the right amount of sweetness.
Finding small containers of plain yogurt is tough, but I’ve found a perfect way to use up leftovers: Olive Oil-Fried Eggs with Yogurt and Lemon from Julia Turshen’s “Small Victories.” This simple breakfast mixes yogurt with lemon juice, salt, and pepper, topped with crispy eggs and fresh herbs.
Book: — Episode: Rating: 4/5 How Easy Is That: Easy Store-Bought Is Fine: olive oil Pricey Ingredients: — Hard-to-find: — Recipe on Foodnetwork.com View this post on Instagram A post shared by Trent (@storeboughtisfine)
Book: — Episode: Cook Like a Pro: Mary Poppins Show Rating: 4/5 How Easy Is That: Easy Store-Bought Is Fine: olive oil Pricey Ingredients: — Hard-to-find: — Recipe on FoodNetwork.com. View this post on Instagram A post shared by Trent (@storeboughtisfine)
Book: — Episode: Pot Luck Rating: 4/5 How Easy Is That: Easy Store Bought Is Fine: Olive oil Pricey Ingredients: — Hard-to-find: — Recipe on FoodNetwork.com. View this post on Instagram A post shared by Trent (@storeboughtisfine)