California Pizza Kitchen Original BBQ Chicken Pizza
Introduced in our first restaurant in 1985 with barbecued chicken, sliced red onion, cilantro, and smoked Gouda cheese.California Pizza Kitchen offers dozens of unique pizza creations that reflect the current trends in dining. When Cajun food was in style, the Cajun chicken pizza was a top seller; today that item has been replaced with […]
Pan Seared Steak Smoky Miso Butter Watercress Salad
In this recipe, big bold flavor is introduced only after cooking—we dot the just-cooked steaks with a compound butter made by mashing softened butter with miso, dry mustard and smoked paprika. As the meat rests, the juices mingle with the melting butter, creating a luscious, umami-rich sauce. Rather than serve the steaks as large hunks […]
Peanut Butter Miso Cookies
These sweet-salty, chewy-crunchy treats are our adaptation of the wildly popular peanut butter–miso cookies from Falco Bakery in Melbourne, Australia. Umami-rich white miso makes the cookies taste full and complex. Because misos can vary in sodium content, look for one with about 300 milligrams per 12 grams of miso. Turbinado sugar is a coarse sugar […]
Roast Chicken with Herb Gnocchi and White Wine Sauce
This dish is all about crispy, juicy chicken and gnocchi that’s golden and slightly crispy on the outside, with a creamy, herb-packed sauce that brings it all together. The beauty of this recipe is how simple ingredients transform into a comforting, restaurant-worthy meal in just 30 minutes. The air fryer makes the chicken a breeze, […]
Guinness Lamb Stew
Cozy up with a bowl of Guinness-spiked lamb stew—each spoonful promises succulent meat, hearty broth, and pure comfort. This lamb stew is a comforting classic with a distinctly Irish twist. Tender, seared lamb is slow-cooked in a Guinness-spiked broth, giving the stew a rich, malty flavor, while carrots and potatoes make it wonderfully hearty. Pair […]
English Muffin Bread
We love English muffins for their crunchy crust, chewy interior, and many nooks and crannies. We looked for the same great qualities in a quick, easy loaf bread. We’ve taken our favorite English muffin recipe and translated it into a simple bread recipe that toasts and tastes like English muffins but with half the work. […]
Fluffy Cornmeal Pancakes
Getting the height and lightness of traditional pancakes with the more robust flavor and texture of cornmeal pancakes is tougher than it seems. Coarsely ground cornmeal can be sandy, and lacks the gluten necessary to support a fluffy internal structure. We found that we could use more cornmeal without getting too much grit by heating […]
Chocolate-Orange Tart
The ricotta cheese in this tart—inspired by one in Rose Carrarini’s book, Breakfast, Lunch, Tea—creates a deliciously creamy yet surprisingly light filling that highlights the orange and chocolate that flavor it. The crust, made partly with almond flour, has a sandy crispness that contrasts well with the filling. For do-ahead ease, the tart shell […]
Salted Butter Caramel-Chocolate Mousse
With butter-and-cream richness, bittersweet notes from the chocolate and caramel, and sea salt to cut through the sugar, this simple six-ingredient dessert from “My Paris Kitchen” by David Lebovitz is far greater than the sum of its parts. You can whip the egg whites by hand using a whisk, or use a handheld or stand […]
French Apple Cake
This simple dessert is less cake than sautéed apples set in a thick, buttery custard encased in a golden crust. We liked using two varieties of apples here, one tart and one sweet—the variation in the apples’ sweetness gave the cake a full, complex flavor. The cake is delicious served unadorned, but it’s equally […]
Penne Alla Vodka with Pancetta
Splashes of vodka and cream can turn run-of-the-mill tomato sauce into luxurious restaurant fare—or a heavy, boozy mistake. We set out to fine-tune this modern classic.
Sausage Lasagna
We wanted an extra-cheesy sausage lasagna that was full of all the flavors of Italian sausage and that held up structurally when served (rather than slipping into a flat mess on the plate like so many others). The right choice of ingredients—and our precise layering technique—make for the most flavorful and structurally sound lasagna we’ve […]
Shrimp in Chipotle Sauce (Camarones Enchipotlados)
The key to Diana Kennedy’s shrimp in chipotle sauce is the flavorful sauce made from chipotle peppers and the adobo in which they are packed. They give the dish a pleasant, lingering heat and a deep smoky flavor. Kennedy makes her own, but canned chipotles in adobo work equally well. Kennedy’s original recipe called […]
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 […]
Fluffy Mashed Potatoes
We wanted a mashed potato recipe that allowed more of the prep work to be done in advance, but still delivered a fully smooth mash with robust, earthy flavor. So in our mashed potato recipe, we peeled and steamed the potatoes rather than boiling them and rinsed them midway through cooking to prevent them from […]
Philadelphia Pork Sandwiches
This recipe is inspired by the sandwiches we sampled in Philadelphia. To re-create these famous Philly sandwiches at home, we opted for a boneless pork butt roast and braised it in chicken broth. This made tender and flavorful pork, and the juices from the pork mingled with the chicken broth during cooking to create an […]