Makes 8 Servings Ingredients 2 1/2 teaspoons active dry yeast 2 cups warm water 3 1/2 cups all-purpose flour 1 cup semolina flour, plus extra for dusting 1 tablespoon salt 1/4 cup olive oil 1 1/2 cups tomato sauce 2 cups grated mozzarella 1/4 cup sautéed diced onions 2 tablespoons […]
Makes 4 servings The secret to grilling tofu is to first press it until most of its moisture comes out. Layer it between paper towels while pressing it and change the towels as they get wet (see the recipe for a photo). The smokiness from grilling eggplant and tofu adds […]
4 Servings Grilled Vegetables Chef’s Note: You can use any of the sauces below to dress your grilled vegetables. Charmoula Chef’s Tip: Preserved lemon is an iconic ingredient of the region and has a very different flavor profile than lemon peel or lemon juice due to the salting and curing […]
Makes 2 dozen bread sticks Grissini are thin, crisp breadsticks—long and pencil-like in appearance, and Italian in origin. In this recipe, the dough is flavored with chopped rosemary and boldly accented with Asiago cheese; variations on flavoring are many and may include garlic, other herbs or hard cheeses as your […]
Makes 4 to 6 servings This dish combines three types of corn for a hearty side. Try it for breakfast with a fried egg and plenty of hot sauce. Ingredients 1 tablespoon olive oil 1 large yellow onion, minced (about 1 1/2 cups) 1 tablespoon minced garlic 1 cup seeded […]
Our bodies might still be stuck at home, at least partially, but if you’re like us, your mind is wandering. Remembering past vacations is fun, but mentally planning future journeys (and imagining what we would eat first!) is the sort of optimistic thinking we need. Our travel buckets lists are […]
Makes 10 scones Serve these savory scones with fruit jam for a sweet and salty brunch. For something a little more decadent, halve a warmed scone and top it with a runny fried egg. Ingredients 3 cups bread flour 1/2 cup sugar 2 tablespoons baking powder 1/2 teaspoon kosher salt […]
This delicious cheese can be used as a spread for crackers or bruschetta. Experiment with different herbs, spices, and aromatics for your marinade, once you get the hang of it. Use the leftover marinade for a dressing or to toss with vegetables before roasting. Ingredients 2 pounds plain yogurt (whole, […]
Makes about 3 cups (8 to 10 servings) This dip can be served in a small, round pumpernickel, rye, or sourdough loaf. To prepare the bread, cut a circle from the top of the loaf. Pull out the bread from the center of the loaf to make room for the […]
Rinds happen. The first ones that showed up were on cheeses that sat around for a long time without becoming inedible. Somehow, a tough exterior was allowed to form which protected the cheese from vermin while keeping moisture inside. This is a natural rind. Other rinds occurred over time, and […]
Serves 8 to 10 Make this with whole grains such as brown rice, spelt, or barley if you prefer. Increase the cooking time for these grains and cook them long enough to be tender to the bite. Ingredients Kosher salt, as needed 1 lb (2 2/3 cups) Carnaroli or Arborio […]
Makes 1 cup Use this sauce for dipping, as a marinade, or as the base for a salad dressing. Stir it into soup for a punch of herb flavor, or serve it along side grilled or roasted vegetables or meat. Ingredients 2 cups roughly chopped flat-leaf parsley 1/4 cup extra-virgin […]