I’d rambled over to markbittman.com because you know, what’s the internet for if not a bit of page-ramblin’? Bittman is an American foodDude and cookbook author. I happen to have his “How To Cook Everything Vegetarian” and I’m quite sure the other half of ovenProof has his “How to Cook Everything“, and you know what? His cookbooks are awesome. So there I am ramblin’ through the Bittman when I come across this:
donut peach donuts! Lunch at Sixpoint seems to be a regular over at the markbittman.com and now LaS is going to end up a regular over here at ovenProof if ONLY because the second-latest entry is ARUGULA pesto.
Say it with me: ARUGULA.
okay. Topic at hand: donut peach donuts. Seriously! I don’t often buy donut peaches because I find them way pricey and often not super ripe which I’m guessing is the problem with living somewhere that has the same latitude as Siberia.
But I really want to eat these. Warm and slightly crispy and slightly sugary with vanilla-tinged whip cream and toasted almonds.
click the link for the recipe and then?