Recipes

From NYT Cooking, this moist loaf, made with olive oil and yogurt, is less sweet and more complex than most zucchini breads.

From NYT Cooking, this hearty pumpkin bread is a twist on the traditional version with the addition of bourbon, browned butter and cardamom.  

Avocado toast on pumpernickel bread featuring Domaine Lachaal extra virgin olive oil.