How to Make Pizza: A Recipe from Roberta's Pizza
There is pizza dough in my refrigerator right now. I made it last night in about 20 minutes, 15 of which were spent reading a magazine while it rested.
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Get PocketThere is pizza dough in my refrigerator right now. I made it last night in about 20 minutes, 15 of which were spent reading a magazine while it rested.
1. In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks.
Lucy Buffett’s Oyster Dressing 12 tablespoons/1 1/2 sticks unsalted butter, divided, plus more for baking dish 1 (8-inch-square) baked and cooled cornbread, pref
This post originally appeared on Ozy.com. You like soft and chewy. He likes thin and crispy. If only there were a chocolate chip cookie recipe that pleased everyone…
Last week, when the polar vortex, something that ought to be a frozen rum cocktail with an umbrella on top, but is sadly anything but, had begun to descend its icy grasp on all parts of the U.S., I made the best pot of soup of my life.
Two weeks ago I provided nine nonbeef burger recipes. Consider these recipes an addendum: homemade alternatives to the bottled and jarred condiments that are lined up like summer’s foot soldiers on our refrigerator doors.
These super-simple pull-apart pepperoni garlic knots will kick your next party in the pants with flavor. [Photographs: J. Kenji Lopez-Alt]
This birthday cake was assigned to the side of the family whose dessert preferences can be roughly summarized as chocolate + anything else, but if that “else” were cheesecake, coffee, peanut butter or raspberries, all the better, thank you very much.
I didn't think chicken tikka masala could really get much better, but then I remembered my fall-time best friend: the slow cooker. This is a curry dish that benefits from a nice, long simmer anyway, so why not let that happen while I'm off doing other things? That's what I call smart cooking.
Although my parents claim to have loved us, there were all sorts of delicious foods that my sister and I knew our friends got to eat in their homes that we were denied in our own, glorious meal-like substances such as shake-and-bake chicken, hamburger helpers, sugar cereals with colorful marshmall
You don’t have to look at me like that. I know, I know how you and most people feel about lentils. About how they’re mealy and brown and generally lackluster, like health food putty; about how you’ll eat them, sure, but only if you must.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt. Note: For best results, ingredients should be measured by weight, not volume.
It’s Friday. Let’s do this thang. This crockpot thang?
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: We're going back to basics with the essential cooking techniques -- think of this as Cooking 101.