Breakfast Sausage Patties
Turning a tough cut of pork into snappy, succulent sausage is easier than you’d think, and having a batch on hand can be any cook’s secret weapon. Fresh bulk sausage is nothing more than salted and seasoned meat that you grind and vigorously mix, and making a good batch is simple if you adhere to […]
New York-Style Thin-Crust Pizza
With ovens that reach only 500 degrees and dough that springs back when stretched, it's a challenge to produce parlor-quality pies at home. This recipe changes that. Kneading our thin-crust pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe […]
Cider-Braised Pork Roast
Pork and apples are a classic combination, so for this recipe, we pair a flavorful bone-in pork butt roast with apple cider. Boston butt is a good candidate for braising—its fat and connective tissue break down over the long cooking time, resulting in tender, silky meat. Rubbing the meat with a brown sugar–salt mixture and […]
Chocolate Cream Cupcakes (Hostess Cupcakes)
You can keep your Ho Hos, Ding Dongs, and Ring Dings-our heart belongs to Chocolate Cream Cupcakes!Cream-filled Hostess cupcakes conjure memories of lunch box envy and beloved after-school snacks. But fond reminiscing aside, we knew America's most iconic cupcake could stand some improvement-starting with the weak chocolate flavor. We prefer stiffer marshmallow crème in this […]
Tony Gemignani’s Classic American Pepperoni Pizza
This Classic American Pepperoni and Sausage Pizza is based on a great multipurpose Master Dough that gives you a medium-thick, crispy-chewy crust.
Dakota Bread
This hearty loaf from the breadbasket of America can contain a daunting number of flours and seeds. We rely on seven-grain cereal mix to shorten the ingredient list while still providing hearty texture and complex flavor to the Dakota bread. Starting the bread in a hot oven creates an initial “spring,” and lowering the temperature […]
Mexican Stewed Beans with Salsa Fresca
In Mexico City, we learned to prepare traditional stewed beans, as well as a version enriched with pork. Sofrito—a sauté of aromatics cooked separately from the dish’s central ingredient(s)—is a key flavoring for the beans. Our sofrito consists of onion, garlic, tomatoes and jalapeños cooked down to concentrate their essences and is added only […]
Grilled Chicken Satay
Malaysian chicken satay (satay ayam) features pieces of chicken coated in a deeply fragrant paste, skewered, and charred on the grill. This grilled chicken dish is deeply aromatic, gorgeously charred, fast to cook, and paired with a peanut sauce you’ll want to eat by the spoonful.
Chocolate Bundt Cake with Dark Chocolate Glaze
This Bundt cake, adapted from a recipe in “Cheryl Day’s Treasury of Southern Baking," the latest book from Cheryl Day, co-owner of Back in the Day Bakery, in Savannah, Georgia, comes together with just one-bowl and no mixer, but is deliciously rich, moist, tender and deeply flavored. It’s terrific unadorned and without any embellishment, but […]
Peach Galette
Ripe summer peaches don't hold up well in the oven, so it's best to bake them as briefly as possible, which is why I prefer them as an open-faced pie—or galette, as the French would say. Without a pie plate to contend with, the crust bakes so quickly, the peach slices stay wonderfully tender, […]
The Best Italian-American Slow-Cooked Tomato Sauce
Great tomato sauce starts with great ingredients, simply cooked low and slow until complex and rich. Starting with good quality tomatoes and crushing them by hand offers great flavor and texture later on. The combination of butter and oil releases fat-soluble aromatics and gives the sauce a creamy texture.This rich and hearty red sauce tastes […]
Citrus-Braised Pork Tacos
These tacos contain a rich filling inspired by cochinita pibil, a popular Mexican dish from the Yucatán Peninsula that features incredibly tender slow-roasted pork.To make cochinita pibil, the inspiration for our recipe, a whole suckling pig is swaddled in bitter orange juice and banana leaves before being nestled under a pile of hot coals to […]
Traditional French Cassoulet
Creamy, flavor-packed beans with meltingly tender nubs of pork belly and sausage and poultry that falls off the bone in moist shreds, all in a rich, sticky liquid that drinks like liquid pork. A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.This is the kind of fare […]
Caramel-Espresso Yule Log with Meringue Bracket-Style Mushrooms and Chocolate Crumbles
The first step in making a successfully rolled cake is choosing the right cake. We picked chiffon for its whipped egg whites, which provided resilience; its oil, which provided moist tenderness; and its baking powder, which provided an extra lift. While many recipes involve rolling the warm cake into a sugar-coated towel to “train” it […]
Short Rib Agnolotti del Plin
Agnolotti Del Plin are a variation of agnolotti that is made by a pinch or "plin" from the Piedmont region of Northern Italy. It's a dish that requires some time and love to make and that's why it's reserved for special occasions like Christmas. It's a show stopper that can be served as a little […]
Old-Fashioned Flaky Pie Crust
This easy pie dough has a recipe that pastry chefs tend to favor, but it doesn’t require any fancy ingredients, equipment, or training. Just smash some cold butter in a bowl of flour, stir in a bit of water, roll it out, and fold it over a few times. It’s essentially a streamlined blitz, making […]