The bread behind the iconic New York City Deli sandwich. It typically contains 20-30% rye flour, fermented with sourdough starter, giving it a subtle tang and malty rye notes, while the wheat flour lends a soft crust and tender, even crumb. Amazing stacked with pastrami, corned beef, or smoked whitefish.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Wide noodles are easy to make from scratch and taste delicious with seasonal vegetables, seared scallops, garlic and asiago cream.
This luxurious dish features succulent crab cakes in a delicate nest of angel hair pasta. The fine, delicate strands of angel hair have a delightful mouth feel, particularly when paired with other subtle flavors and textures.
In the peak summer months (or any time of year!) nothing tastes as good as fresh pasta with garden vegetables.
Ancient grain pancakes are probably one of the simplest and funnest ways to refresh and upgrade your pancake game.
