Cooking Method: No cook

Italian Tuna and White Bean Salad

  Italian tuna and white bean salad combines canned yellowfin tuna and cannellini beans tossed together with red onion and parsley in a simple lemon and olive oil dressing and served with baby arugula.

Chili-Pineapple Margarita

  The inspiration for this spicy margarita came from a cocktail we had at Hartwood, a restaurant in Tulum, Mexico. Chef Eric Werner steeped habanero chilies in tequila for over 36 hours to add kick. We simplified, infusing simple syrup with the same flavors in under 20 minutes. You’ll have enough syrup for several batches […]

Soft Wheat & Water Pasta Dough

There’s something particularly refreshing about making pasta dough (or anything, really) with your own two hands, as if returning to a near-forgotten, simpler way of life. Making dough by hand is, of course, the most traditional technique, and the one that grandmothers and chefs alike swear by. It’s often called the “well method”—referring to the […]

Tony Gemignani’s Hand-Crushed Tomatoes

One of my secrets to making a really great chunky sauce with lots of flavor is to add some hand-crushed peeled tomatoes. But I don’t mean just tomatoes you squish between your hands. That’s okay for sauces that simmer for hours. But for a fresher sauce like this, I pull out the stems, seeds, and […]

Tony Gemignani’s New York – New Jersey Tomato (Pizza) Sauce

  One of my secrets to making a really great chunky sauce with lots of flavor is to add some hand-crushed peeled tomatoes. But I don’t mean just tomatoes you squish between your hands. That’s okay for sauces that simmer for hours. But for a fresher sauce like this, I pull out the stems, seeds, […]

Espresso Martini

  Though modern variations come in many forms, the original Espresso Martini is a simple combination of vodka, espresso, and coffee liqueur. The drink originated in the 1980s and has seen its popularity vary wildly in the decades since, from one of the most visible representations of the pre-Millennium ’tini era, to a forgotten punchline, […]

Tony’s Poolish Pizza Starter

Poolish is one of the two starters I use most frequently in my book, The Pizza Bible, and in my restaurants. My poolish follows the traditional proportions of equal parts water and flour, so its 100 percent hydration is much higher than my Tiga.

Tony’s Biga (Tiga) Pizza Starter

  Tiga is one of the two starters I use most frequently in my book, The Pizza Bible, and in my restaurants. Tiga is my slightly more hydrated version of a classic biga starter, which is usually between 50 and 60 percent water. This “Tony’s biga,” which I call “Tiga,” has 70 percent hydration.