This beloved Eastern European comfort food is fun and easy to make at home. You don’t need a pasta roller or other special equipment, just a mixing bowl and colander!
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A pie without a pan, the galette is an easy and elegant dessert. I created this galette to make use of a bumper crop of black raspberries from my garden. You can substitute most any fruit or berry, but it’s hard to beat the decadent combo of raspberry and chocolate.
The original Italian hot pocket, the calzone was popularized by street venders in 18th century Naples as a pizza-on-the-go. Our ultimate King of Calzones is loaded with ricotta and cheddar, fresh broccoli, caramelized onions, garlic and red peppers, folded into a bubbly cheese crust.
Making pasta dough from scratch is simple. You probably already have the ingredients on hand.
Popovers are a uniquely simple and scrumptious treat that truly exemplify the magic of baking. A quick batter made from flour, eggs, milk, and salt rises up to 4 times their original size with no leavener other than water.
While I am not religious per se, making matzah is certainly a spiritual act for me. The fact that this type of bread has been prepared for thousands of years makes it an act that connects us to so many generations of our ancestors in such a profound way.
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.
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.