Chicago Thin-Crust Pizza
You know Chicago deep‑dish pizza. Now meet its slimmer, crunchier sibling. The trick for making an ideal Chicago Thin-Crust Pizza—a thin, crisp alternative to its doughy cousin—at home was to make the dough in a food processor. Because of the high speed of the blade, the processor brought the dough together quickly, which prevented […]
Fried Shrimp Tacos with Salsa Roja
At Mariscos Jalisco, Raul Ortega’s food truck in the Boyle Heights area of Los Angeles, the tacos de camarón, or shrimp tacos, are the main attraction, and for good reason. Ortega stuffs a perfectly seasoned shrimp filling into tortillas and fries the tacos to golden brown crispness before finishing them with tomato salsa and avocado. […]
Turkey Meatballs with Soy and Sesame
Our turkey meatballs rival those made from beef or pork, thanks to a few test kitchen tricks. We start with 93 or 85 percent lean turkey; the 99 percent lean type didn’t have enough fat to create a palatable meatball. Next, we add an egg and fresh bread crumbs (instead of a panade, which made […]
Moroccan-Style Turkey Meatballs
Our turkey meatballs rival those made from beef or pork, thanks to a few test kitchen tricks. We start with 93 or 85 percent lean turkey; the 99 percent lean type didn’t have enough fat to create a palatable meatball. Next, we add an egg and fresh bread crumbs (instead of a panade, which made […]
Roasted Garlic Salsa Verde
Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Roasting a head of garlic along with the chicken was an efficient way to get a mellow but rich base for our Roasted Garlic Salsa Verde recipe. […]
Roasted Shallot and Mint Chutney
Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Starting with shallots gave our Roasted Shallot and Mint Chutney recipe a mellow oniony flavor, and mint and cilantro offered freshness.
Roasted Poblano-Cilantro Salsa
Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Starting with poblano peppers gave our Roasted Poblano-Cilantro Chutney recipe a mellow bite, and cilantro added freshness.
Turkish Lamb Kebabs
Ground lamb paired with RawSpiceBar’s spicy, freshly ground baharat, pistachios, garlic, onion, parsley, and salt make for easy, yummy Turkish inspired lamb kofta kebabs.
Honey-Roasted Peanut Butter Cookies
These salty-sweet cookies are chewy and intense, with a double dose of flavor from the honey-roasted peanut flour–a thirty-second project that keeps them tender and rich. They're one of those rare cookies that improve with age, making them one of my favorite options for cookie jars and care packages alike.
Italian Anise Cookies
Cakey, with a little heft, Angelettis share similarities with a scone or a biscuit. A combination of shortening and butter gives the cookies both ethereal texture and rich flavor, while baking powder provides just enough lift. Lemon zest and juice ably complement the refreshing hit of anise, which fully permeates the cookies.
Rustic French Apple Tart
Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.
Air Fryer Falafel (or Baked!)
Homemade baked air fryer falafel is absolutely delicious, crispy, and packed with freshly ground baharat. Allow 4 hours soaking time for chickpeas, preferably overnight. Then, quickly whip up in a food processor.
Jerk Black Bean Burger
Peanut Butter Cookies
We wanted a peanut butter cookie that was crisp around the edges and chewy in the center, with a buttery, sweet, and deeply peanutty flavor. We added peanut butter to our dough until we reached 1 cup; any more and the cookies were dense and heavy. To increase nuttiness without adding more peanut butter, […]
Pesto alla Genovese
Good-quality cheese is essential for rich, full-flavored pesto. Seek out true Italian Parmesan, as well as pecorino Sardo, a sheep's milk cheese from Sardinia. If you can't find pecorino Sardo, don't use pecorino romano, which is too strong; instead, opt for Manchego, a Spanish sheep's milk cheese. Roughly chopping the basil by hand before adding […]
Oat and Pecan Brittle Cookies
These oversized, undulating, oaty-butterscotchy-toasty cookies get their crispy-edges and chewy center from a few essential moves. It may feel cruel to have to wait, but the dough MUST rest overnight. “By chilling in the fridge, the dough ‘cures,’ and the sugar further dissolves, contributing to a chewier texture,” Claire explains. “The rest also allows the […]