We learned how to make this Ligurian leaf-shaped flatbread at King Arthur Flour’s baking school in Norwich, VT in December 2012, and it has since become a favorite. This is our variation of their recipe: Preferment 1/8 tsp. instant yeast 4 oz. (1/2 cup) water 4 oz. (1 cup) King Arthur All Purpose Flour (this Read More …
This recipe is adapted from a Wall Street Journal article on a signature dish of Chez Hugon in Lyon The combination of cream and vinegar makes it exceptionally good. 2 Tbs. vegetable oil 3-4 lb. chicken, cut into 8 pieces 3 cloves garlic, chopped 2 shallots, chopped 1 large yellow onion, chopped 1 Tbs. flour Read More …
There cannot be many dishes with as many different names as this Alsatian cousin to the pizza. It can be called using its name in French, German, and the Alsatian dialect. The legend of this dish is that it was invented by Alsatian bakers who would make a snack out of bread dough and pantry items Read More …
There are two keys to this classic eggplant mezze. The first is to well char the eggplant so that smokiness pervades the eggplant flesh. The second is to get a good balance between the sharpness of lemon juice and garlic, the richness of tahini, and the seasoning. Good baba ghanoush will disappear very quickly. This recipe Read More …
My favorite hot sauce, and one of America’s most popular hot sauces, is the Sriracha Hot Chili Sauce made in California by Huy Fong Foods, and sold in the distinctive plastic squeeze bottle with a rooster symbol. This is a thoroughly American product made using red jalapenos and is inspired by hot sauces made Read More …
This turned out so well, that I am documenting it now even though I did not take a picture of the final product. I read through several recipes for pan sauces for steak and pieced together the following combination for 2 servings: 11 oz. sirloin steak, about 1 inch thick oil 1 large onion, thinly Read More …