Smoked Bluefish is a delicious alternative to cured salmon, and it’s easy to make at home. If you don’t have a smoker don’t worry; smoked salt and your oven make a perfectly good substitute! Tastes great on our ancient grain bagels with capers, onions and cream cheese.
Category: Lunch
The arrival of summer screams for the most classic of all backyard grillable foods – the burger! These buns are quick and easy (25 minutes) to make and keep well in the freezer. Golden brown on the outside, sweet and soft on the inside, these whole grain buns are the perfect base for a classic beef or bean burger, portabello mushroom or grilled chicken breast. top with LTO and your favorite condiments. The dough is quite versatile and can also be shaped into a loaf, hot dog buns, or a filled with custard or cream for a decadent Maritozzi pastry.
Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly Cheesesteak was a winner. It was such a hit that by 1940, the brothers had made enough money…
Crispy on the outside, soft and buttery on the inside, buttermilk biscuits are in many ways similar to croissants, only much quicker and more practical to make at home! The layered texture is the result of repeated stacking and rolling (steps 8 and 9 in the following recipe).
Not only can you make bagels at home; you can make your own lox too! In America, lox is synonymous with smoked salmon, but lox is actually just salt-cured salmon, which is easy to do in your fridge, no fancy equipment required.
Once you master the simple and ancient process of nixtamalization, it’s easy to whip up your own tacos, memelas (see recipe below!) sopes, tamales, or pozole. Masa (nixtamalized corn) is the base preparation for all your Mexican and central American favorites. The Nixtamalization process softens the corn and makes b vitamins (Niacin)nutritionally available. Warning, once you have the real deal, there’s no going back to the industrialized imitations found all over!
This type of roll was popularized by Italian American immigrants, who filled them with Italian-style cured meats, cheese and pickled vegetable antipasti (like giardinera). The original “Italian” sub inspired many variations that are now famous in their own right, like the Philly Cheesesteak (recipe below!). These rolls contain just enough oil and sugar to make the crust thinner and softer than a baguette or other “straight’ dough (dough without sugar or oil), but not as soft as a hamburger bun or sandwich loaf. They freeze well, so go ahead and make big batch to keep on hand for when you need a quick sandwich fix