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11 Aug

Tomato And Roasted Garlic Pie

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Tomato And Roasted Garlic Pie

If you haven’t used Taleggio before, now is the perfect time to try it. Don’t be put off by the smell; this cheese has a very mild flavor and is an ideal complement to fresh tomatoes.

Ingredients
MAKES ONE 9" PIE

2½ pounds mixed heirloom tomatoes, cored, sliced ¼-inch thick

3 tablespoons olive oil

¾ teaspoon kosher salt, divided, plus more

¼ teaspoon freshly ground black pepper, plus more

6 garlic cloves

½ cup (1 stick) unsalted butter

9 ounces Stoned Wheat Thins or other whole grain crackers

2 large eggs

10 ounces Taleggio cheese, rind removed, coarsely grated (about 1½ cups)

2½ ounces finely crumbled Parmesan (about ½ cup)

½ cup mayonnaise

1 tablespoon chopped thyme, plus ½ teaspoon leaves

1 small shallot, thinly sliced

Special Equipment

A 9-inch-diameter springform pan

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10 Aug

Bacon Fat Makes The Flakiest, Most Wonderful Flour Tortillas Of Your Life

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Those hard-core fans of corn tortillas can be ruthless. They aren’t wrong, of course—handmade ones are a thing of beauty, especially when they're filled with juicy carnitas or pineapple-topped al pastor. But when it comes to chorizo-and-egg breakfast tacos, or maybe some steak fajitas blistered on a griddle, flour tortillas are the clear summer move.
At Fresa’s, in Austin, Texas, Rene Ortiz and Laura Sawicki are adding baconfat to their tortillas to create soft, slightly thicker versions of the flour tortilla you've grown accustomed to. Don’t toss that liquid gold after making breakfast. That bacon has left a flavor bomb for our future tortillas. That rendered fat lends extra-flaky texture to these homemade tortillas, but you can also use it to braise greens or brush atop roast chicken.

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9 Aug

How to Throw a Cannabis-Infused Dinner Party

Photo: Courtesy of Chef Andrea Drummer / @food_elevated
The waning ritual of a home-hosted communal meal, à la the classic dinner party, is back with a major revamp thanks to the growing legalization of cannabis. One of the women at the helm of this burgeoning movement is chef Andrea Drummer, Los Angeles’s go-to personal chef for cannabis-infused haute cuisine. After pursuing a long-held passion for cooking after years of working as a drug counselor for nonprofits like Planned Parenthood—an irony not lost on Drummer—the Le Cordon Bleu–trained chef now sings the praises of incorporating the herb in the kitchen: “I want to offer a different perspective. I was a staunch advocate against cannabis and now wholeheartedly, with every fiber of my being, believe it should be legalized globally....
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9 Aug

This Eggplant Parm Is Famous For Inducing Labor

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Like every other pregnant person in the history of time, I was nearing a point of pathetic desperation. At 38 weeks, and so large that I once got stuck in my bathtub, my usually rational mind grew increasingly frustrated with science and simultaneously open to old wives’ tales: Pineapples (not too ripe), power walking, raspberry leaf tea, vomit-causing castor oil smoothies—anything to (allegedly) induce labor. So by the time the late-night note arrived in my inbox, it was weird but not that weird: “Try this recipe,” wrote a Facebook friend I hadn’t seen in a decade. Attached was a snapshot of torn crumpled paper, handwritten in scrawled pencil, for Eggplant Parmesan. Her husband, as it turned out, had overheard a gaggle of moms at a Toronto coffee...
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31 Jul

This Is How All Your Favorite Chefs Make Pizza

Image Source: POPSUGAR Photography / Dominique Astorino

For the times when you want to make your own pizza instead of ordering delivery once again, it's completely worth it to go all in with a legit recipe. To bring some of the best pizza-making inspiration to your attention, we've turned to some of the best celebrity chefs and Food Network stars to see how they make and top their crust. Whether you prefer a classic margherita, a sauceless white pizza, or a pesto pizza, you're sure to find something that speaks to you and inspires your own DIY pizza night ASAP.

Alton Brown: Keep It Simple If you're making homemade pizza dough for the first time, it's probably a good idea to follow Alton Brown's pizza recipe, because you know the food-science pro...
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31 Jul

Egg-in-a-Hole Sandwich With Bacon And Cheddar

egg-in-a-hole-sandwich-with-bacon-and-cheddar

Egg-In-A-Hole Sandwich With Bacon And Cheddar

Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.

Ingredients
MAKES 2 SERVINGS

4 slices thick-cut bacon

4 ¾-inch-thick slices sourdough or other country-style bread

4 large eggs

Kosher salt, freshly ground pepper

2 tablespoons unsalted butter, divided

4 slices cheddar

Hot sauce

Special Equipment

2-inch-diameter cookie cutter

Preparation Cook bacon in a large skillet over medium heat, turning halfway through, until browned and crisp, 8–10 minutes. Meanwhile, use cutter to punch out a circle in the center of each piece of bread (save for snacking, now or later). Transfer bacon to a cutting board; cut in half crosswise. Carefully pour half of bacon drippings into a small bowl. Place 2 slices of bread in skillet and cook...
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28 Jul

Yogurt Granita With Melon And Raspberries

yogurt-granita-with-melon-and-raspberries

Yogurt Granita With Melon And Raspberries

Think of the cantaloupe as a two-for-one: It acts as a vessel while also being a bonus treat after you finish the granita.

Ingredients
8 SERVINGS

1 quart plain whole-milk Greek yogurt

2 cups whole milk

½ cup honey

Pinch of kosher salt

4 very small cantaloupes (about 1½ pounds each)

2 cups raspberries (about 1 pint)

Preparation Whisk yogurt, milk, honey, and salt in a large bowl to combine. Pour into a baking pan (metal works best). Freeze mixture until edges begin to set, about 30 minutes. Using a fork, scrape to break up frozen portions. Continue to freeze, scraping and breaking up frozen parts every 20–30 minutes, until mixture resembles fluffy shaved ice, 2–4 hours. Cut cantaloupes in half crosswise and scrape...
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27 Jul

Heavy and Whipping Cream Are the Same Thing . . . Right?

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To those of you who've been forced to choose between heavy and whipping cream at the supermarket, you've probably pondered it yourself: isn't all cream more or less the same thing? Not exactly. There are differences in milk-fat content. All cream contains at least 18 percent milk fat: "whipping cream" is made up of 30 percent, while cartons labeled "heavy cream" or "heavy whipping cream" must contain 36 percent or more. Whipping cream, heavy cream, or heavy whipping cream all work for recipes that incorporate whisked air, but don't reach for that half-and-half; at 10.5 to 18 percent milk fat, it simply won't cut it. The more fat content a cream contains, the more stable it's likely to be in a...
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27 Jul

Pan Con Tomatillo

pan-con-tomatillo

Pan Con Tomatillo

In this riff on the Spanish tapas pan con tomate, you want to make sure the bread is really crisped through.

Ingredients
8 SERVINGS

16 medium tomatillos (about 1½ pounds), husks removed, rinsed, quartered

4 teaspoons kosher salt

1 tablespoon sugar

1 ciabatta loaf

3 tablespoons olive oil, plus more for drizzling

2 garlic cloves, finely grated

2 small green tomatoes, thinly sliced (optional)

Flaky sea salt

Preparation Toss tomatillos, kosher salt, and sugar in a small bowl. Gently massage until they feel soft and juicy. Cover and let sit at room temperature, tossing occasionally, until tomatillos have released some of their liquid, at least 4 hours and up to 12 hours. Preheat oven to 300°. Holding a bread knife parallel to a cutting board, slice ciabatta in half. Slice...
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26 Jul

Cedella Marley on Her New Cookbook and the Beauty Secrets She Learned From Her Father

Photo: Aubrie Pick
If the Joy of Cooking is considered the bible to at-home chefs worldwide, Cedella Marley’s Cooking With Herb (Pam Krauss Books) is the holy grail to Tuff Gong fans and cannabis enthusiasts, which, amid the country’s slow but steady spread of legalization, now includes all types of people: entrepreneurs, creatives, all-natural consumers, fitness-goers, hipsters, hippie-dippies with hip replacements. . . . Written by Bob’s first daughter, and culled from the family’s dishes of yore—buttered banana fritters, beet burgers with avocado and jerk-fried onions, quinoa with curry cashews and coconut—the book is also peppered with nuggets of wisdom on Jamaican culture and slang (“irie” means “feel good,” “wah gwaan” is “what’s up,” and “a suh mi duh mi ting” means “this is how I do...
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