Made with 5 ingredients, these gluten-free, baked cabbage tortillas come together in no time and are so tasty! After 10 minutes in the oven, they emerge thin, pliable, and sturdy, perfect for any and all of your taco needs. Last week, halfway through an okonomiyaki frying session, I lost steam. I had a bowl of cabbage-and-scallion batter beside me, and I didn’t feel like standing at the stovetop any longer....
On Sunday, I made these curried lentils for dinner, spooned what remained into a storage vessel, and tucked it in the back of the fridge, hoping it might go unnoticed while I snuck out of town for a few days. Lucky me, it did. The first thing I did yesterday afternoon after getting home and kissing the kids was open the fridge, pull out the vessel, and dip my spoon into the solidified mass, which tasted incredible even completely cold and in solid form....
No matter which pie dough recipe you use, the principles of making it will be the same: keep the ingredients cold, cold, cold . Let’s review: Homemade Pie Dough Purists will say that making a pie dough in the food processor is a no-no, but I find it works very well—so does Martha Stewart!—and if you are making a lot of dough, using a processor will save you a lot of time....
On Wednesday, I found the dollar bin at the Santa Monica farmers’ market. One of the stands was selling bell peppers, a mix of yellow and red, for $1 a pound. I picked up eight, slightly misshapen, on-the-verge-of-spoiling peppers for $2. That is a crazy-good deal. I took them home, roasted them, and now I have a stash in my fridge to be used as I wish. For dinner tonight, I made scrambled eggs and ate them with warm bread topped with some slivers of roasted red peppers....
It’s only February 2nd, and already I’m dreaming about Marcella Hazan’s tomato sauce — you know, the one and only most delicious tomato sauce in the world . Friends, I recently discovered a second Marcella Hazan tomato sauce that I think you’ll all really love. In this lesser-known Hazan sauce recipe, from Marcella Cucina , canned tomatoes are brightened by olive oil and sautéed onions, a few cloves of crushed garlic, a little white wine, some chopped fresh parsley, and a pinch of crushed red pepper flakes....
There is nothing I don’t love about a summer fruit galette: the sugared and golden crust, crisp and flaky throughout; the delicate ratio of fruit to pastry; the rustic look of dough enveloping fruit. At the height of stone-fruit season, I love nothing more than making these free-form tarts, always with a layer of frangipane slicked over the pastry, the combination of almond cream, warm fruit and buttery pastry nothing short of perfection....
In this chicken and cabbage sheet pan supper, chicken thighs and drumsticks are tossed in a sesame-soy dressing. First, they roast alone, which allows the hot air, unimpeded by vegetables, to circulate freely and encourages the browning process to being. After 10 minutes, on goes the cabbage, tossed in the same dressing. It’s nestled around and underneath the chicken to fit. About 20 minutes later, when the chicken finishes cooking, off it goes to rest, while the cabbage continues on alone....
Last week, after announcing my resolve to use more canned beans , my friend Rose emailed sharing her opposite, recently adopted stance: after using canned beans exclusively her entire life, she had started cooking beans from scratch, a batch of slow cooker black beans having showed her the light. Never , she wrote, would she go back to canned. Ha! What’s a girl to do? Rose’s note reminded of the joys of cooking beans in the slow cooker (see Slow Cooker Gigante Beans ) and of perhaps a slow cooker’s strongest play: bean cookery!...
These sugar-crusted molasses cookies are soft and chewy thanks to brown sugar and molasses and perfectly seasoned with all of the wintry, warm spices of the season: ginger, cinnamon, and cloves, oh my! This recipe can be made with or without a mixer, and the cookies stay soft and moist for days, so don’t be afraid to make them ahead of time. My cousin Kristina makes the very best molasses cookies I have ever tasted....
Where to begin? Fellow cookbook lovers: you know that feeling you get when you look at a cookbook and your heart races? And you feel as excited as overwhelmed because everything looks so good, and you don’t know which recipe to make first? And you know looking at the book before you go to bed is a bad idea because dreaming about the recipes no doubt will keep you awake?...
This vegan kimchi fried rice, which calls for an entire 16-oz jar of kimchi, comes together in a snap and is so flavorful. I love the combination of bok choy and mushrooms, but the recipe is adaptable to any number of vegetables. Be sure to have your ingredients prepped and measured, because once the first vegetables hit the pan, the process moves incredibly quickly. So easy and good! A little over two years ago, I bought my first vegan cookbook, Food52 Vegan , by Gena Hamshaw....
Until about a week ago, I had never made cauliflower “couscous” or “rice”. To be frank, when I first heard about using cauliflower in this way — as in, crumbling it into rubble to use in place of more traditional starches — I dismissed it as a weird substitute championed by the low-carb community, not unlike their use of spaghetti squash for noodles. If I’m not avoiding gluten, why bother?...
Canned beans are incredibly convenient, and I always have a few on hand. Nothing, however, beats the flavor and texture of cooked-from-scratch beans. Once you get into a rhythm of cooking beans/chickpeas from scratch, I think you’ll find it effortless and satisfying. A few years ago I discovered the brining method — soaking beans in salt water as opposed to water — for cooking beans. I’ve never looked back. I wrote about it in this post for Marcella Hazan’s Stewy White Beans , and I’ve outlined the steps in more details below....
This is the no-knead bread recipe my mother has been baking for 45 years. Start to finish, it can be ready in three hours. It bakes in well-buttered Pyrex bowls — no need to preheat a baking vessel for this recipe — and it emerges golden and crisp with a soft, tender crumb. 🍞🍞🍞🍞🍞 When I tell you that, if forced, I had to pick one and only one recipe to share with you that this — my mother’s peasant bread — would be it, I am serious....
This oven-baked ham recipe is so simple, with no scoring and no studding with cloves. This recipe uses a moist heat cooking method for the first half, and the ham is finished with a blast of high heat to caramelize the surface. The result yields meat that is juicy, tender, and full of flavor. This baked ham recipe is perfect for entertaining! Last Christmas, I bought a half, bone-in ham from Dakin Farm ....
A few weeks ago, while in Oakland for the Bread Toast Crumbs photoshoot (more on this soon!), my mom and I stumbled upon Farley’s, a cafe located a few blocks from the studio. During our first few visits, we sampled the coffee, scones, and kouign amann, but one morning we arrived just as a frittata was making its way from the kitchen to the counter. Shingled with crispy-edged potatoes, like chips begging to be plucked (see photo below), it was impossible to pass up, and it soon became a morning ritual....
The involtini experiments continue! This format—roast, stuff, roll, roast—is very adaptable and forgiving. Here, the ricotta filling is mixed with sautéed chard and lemon zest, but I’ve had success using leftover fresh corn polenta , chopped up roasted red peppers, and cubes of mozzarella, which makes me think the possibilities are endless. Friends, let’s think, what else will involtini? Description I discovered eggplant involtini via Chad Robertson’s Tartine Bread ....
Here’s a dish to add to your cooking-for-a-crowd repertoire. It’s an adaptation of a long-time favorite butternut squash-sage sauce, which I typically toss with rotini (or other pasta) and serve with parmesan. Here, the par-cooked pasta is tossed with the sauce and a mix of mozzarella and parmesan, then baked in a hot oven until the the tips are crispy and the cheese has melted. It’s delicious. Description Inspired by Al Forno’s widely adored baked pasta, this one calls for making a butternut squash-sage sauce, which can be used on its own to coat boiled noodles, but works really well in baked pasta dishes as well....
This recipe is in the current issue of Lucky Peach and for years had been Peter Meehan’s secret house cookie, which he got from a friend who lived in Alaska, hence the name. In the article, Peter confesses to eating AK cookies all day long, describing them as, “the ideal companion to the first coffee of the day, a buffer between the quiet of dawn and the demands of the day to come....
Made with both cocoa powder and bittersweet chocolate, these chocolate crinkle cookies are exceptional: intensely chocolatey, fudgy, and crunchy at the same time . Read on to learn the secret to making crinkle cookies that emerge from the oven with dramatic cracks across their surfaces! In the intro to the chocolate crinkles cookie recipe in Zoe Bakes Cookies , Zoe describes these crinkles as both “fudgy and crunchy at the same time” — a textural combination I love — so I made them immediately....
