French bread is the ultimate juxtaposition of refinement and simplicity – just fresh ground flour, water, salt, and yeast. While making bread can challenge home bakers (part of the fun!), the purpose of our “cool control” technique is to eliminate heartbreak and make your baking endeavors easy and delicious.
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, portabella mushroom or grilled chicken breast.
Challah is an ancient bread with sacred origins in the Jewish culture. Enriched with honey or sugar, and often topped with sesame or poppy seeds, this style of bread has become popular worldwide, inside and outside the Jewish community.
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 iconic pizza meets grinder bombs are a staple of the sub world. Fresh-baked Italian rolls, a fantastic tomato sauce plus your featured protein and melted mozzarella is a no brainer!
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. Warning, once you have the real deal, there’s no going back to the industrialized imitations found all over!
This style of sourdough bread is what opened my eyes to the aesthetic and transformative side of bread making. It’s biology, chemistry, engineering, pleasure and adventure all at once.
Hot off the grilll, our duck pizza is bursting with fresh summer flavors, unctuous triple cream brie, peppery arugula and just the right touch of smokiness.
Our whole wheat pizza dough is the perfect canvas for pizza and calzones, from traditional favorites like pepperoni and cheese to creative combos like Pizza Mousakka and Duck with Brie and Seasonal Fruit.
Before developing my recipe and process for making bagels at my bakery, I toured the famous bagel houses of New York and Montreal, each with their own unique style. This recipe is akin to the New York style, with a dense, chewy crumb and toothsome crust.
For me, this is true decadence! I rarely deep fry food at home as it is messy and bad for the waistline, but you won’t find this on any menu in new england, so if you want to eat it you’ll have to get out the oil and batter!
Originating in northern Mexico and beloved throughout the world, flour tortillas are versatile, delicious and practical. Fill them with beans, cheese, vegetables and meat for a hearty burrito, or flatten them out on a griddle for a crispy quesadilla dripping with melted cheese.
Barley isn’t just for soup or porridge. This ancient grain is as versatile as it is simple to prepare. Here I treat it a bit like risotto, but without all the fuss. Barley naturally forms a creamy sauce base right in the pan, to which you can add your vegetables, protein and seasoning of choice
This is my spin on the famous white clam pizza hailing from New Haven, Connecticut. The addition of grilled sweet onions, cherry tomatoes, and parsley on top of the crispy whole rye crust take things to a new level. While you can use any grateable cheese, like parmesan or romano, I prefer aged asiago. You can also add mushrooms or capers, and substitute with your choice of protein, such as shrimp, lobster, chicken, or pork belly.
Like spring pancakes, this dish originates from the Shandong province, but Chinese American chefs have adapted it to locally available ingredients. The Chinese version is made with pork, egg, bamboo shoots, day lily, wood ear mushrooms, and seasoned with soy sauce, rice wine, sesame oil, garlic, and ginger, while the Chinese American version replaces the cucumber and day lilies with cabbage and carrots.
Spring pancakes originated in northern China at least 1,500 years ago. Traditionally, they were eaten on the solstice to celebrate the beginning of spring. These chewy little wrappers are also filled and deep fried to make spring rolls.
Easy to make and whipped up in a matter of minutes, you can’t argue with a cookie. As long as your leavener is fresh and sifted, and you mix your dry ingredients well before combining with the wet, you’ll have great results time after time.
The number one requested birthday cake in our family, this decadent chocolate dessert is made with whole wheat flour. The extra bran and germ not only make it healthier, but extra moist and dense.
This style of cornbread is crisp, crumbly and contains no wheat or sugar! It goes incredibly well with savory foods like bacon and collards or chili con carne, or you can mix them into the batter for an all-in-one cornbread meal.
Making ravioli is an easy way to maximize your pasta skills. It yields very “fancy” results with just a little practice and no special equipment. Fill your ravioli with ricotta or other cheeses, scallops, beef, mushrooms, squash, lobster, or crab.
