Plant companions
Best Pizza Dough Ever Recipe
I can make a mean pizza, but it took me a while to learn how. Maybe I should rephrase that - I can make a mean pizza, but it took me a while to find the right teacher. For a long time I didn't really know where to look for guidance - I just knew I wanted pizza the way I'd enjoyed it in Rome and Naples. I was smart enough to know early on, if you have bad pizza dough, you're destined to have bad pizza. Error loading player: No playable sources found Then I was given a hint. One day in the aforementioned pizza shop, I noticed a copy of Peter Reinhart's Bread Baker's Apprentice on a bookshelf near the prep area. If you like to wait until the last minute to make pizza dough, you are out of luck here. Give Peter's dough a try, and if you are interested in baking world exceptional breads, be sure to spend time with his book. I'm just going to leave you with the dough recipe. As far as oven temperatures go - I have great results at 450F degrees WITH a pizza stone. - More Basic Techniques - 1.
Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles
SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join? Simple Add-ins Mix-ins. The easiest way to quickly upgrade a bowl of instant noodles is with ingredients that require no extra cooking. Miso pasteChili bean sauceThai curry pasteJapanese curry powderFish sauceHarrisaVinegarPonzu Here's the answer: Just crunch up the noodles in the bag, tear off a corner, add the seasoning packet, hold the torn corner and shake it up, then consume. Eggs
shakshuka
There are a lot of reasons to make shakshuka, an Israeli Tunisian dish of eggs poached in a spicy tomato sauce: It sounds like the name of a comic book hero. Or some kind of fierce, long-forgotten martial art. Or perhaps something that said comic book hero would yell as they practiced this elaborate martial art, mid-leap with their fist in the air. Or you could make it because when I talked about making eggs in tomato sauce a while back a large handful of comments were along the lines of “oh, this sounds like shakshuka” and “I think you would love shakshuka” and “you really should make shakshuka” and you may have shrugged and forgotten about it until you finally had it at a café one day and whoa it turns out you really would like shakshuka! Or you could make it because that café had the audacity to close for Passover last week, right when you had the fiercest shakshuka craving yet. Thus, I suggest you make it because it turns out that it tastes really, really good from your own kitchen.
The best spanish sangria recipe!
As is the case with so many Spanish specialties, there is no fixed sangria recipe. It consists of 'a little bit of this, a little bit of that', and whatever fruits happen to be in the kitchen. That said, at spain-recipes.com we're offering some blueprints for exciting variations on this drink. Feel free to add other ingredients to taste. Sangría must always be served ice-cold. If you want to enjoy the real spanish fiesta spirit, don't miss our selection! Basic Sangria: A very simple, basic sangria recipe. Strong Sangria: For those who like their liquor strong, this powerful sangria recipe aims to please. White Sangria: Bursting with sparkling flavor, this clean version of sangría is unique in its use of ice cubes made from apple juice. Party sangria is a popular choice for parties, and almost everyone partaking of its bound to find at least several delicious fruit slices bobbing around in their cup. Fruity Sangria: This simple sangria requires some patience, but minimal effort.
Pierogi Recipe | Cooking Momofuku at home - Momofuku for two - StumbleUpon
October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. (This happens more often than you would believe). It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great.
Giant Chocolate Chip Cookie Baked in a Skillet - Recipe
You’ve had milk. You’ve had cookies. You’ve probably even had milk and cookies together. But I’ll bet you’ve never had milk and cookies like this. Allow me to introduce you to the skillet Giant Chocolate Chip Cookie Cookie, also known as My New Best Friend. This ingenious recipe is a variation of your basic chocolate chip cookie, with one huge (pun intended) difference. Skillet Cookie Recipeyield: 8-12 cookie slices or one big ole cookie for a big appetite! Ingredients 2 cups all-purpose flour 1 tsp baking soda 3/4 tsp salt 3/4 cup (6 oz) butter, softened 1/2 cup granulated sugar 3/4 cup packed brown sugar 1 large egg, room temperature 2 tsp vanilla extract 1.5 cups chocolate chips1.5 cups chopped walnuts or pecansvanilla ice cream, to serve (optional) Oh yes! Preheat your oven to 350 degrees F. Place the softened butter and the two sugars in a large bowl or the bowl of a stand mixer. Scrape down the paddle and the sides and bottom of the bowl, then add the egg and vanilla extract.
Dinner Tonight: Garlic Shrimp with Basil, Tomatoes, and Pepper Flakes | Serious Eats : Recipes - StumbleUpon
[Photo: Blake Royer] I'm not sure I'll ever quite tire of the magical combination of garlic and chile—when a recipe begins with a little olive oil and garlic and a pinch of crushed red pepper flakes, I know we're off to a good start. I'm even more inclined when the involved recipe requires about 10 minutes of cooking and hardly any chopping to boot. I pulled this one from So Easy by Ellie Kreiger, which is full of health-conscious recipes that pack a lot of flavor.
