Recipes & Food

Author: Martin EarlFall is here, and with it our thoughts turn to cooler climes and warmer foods. But summer is not all dead yet, so before we jump headlong into soup season, we thought it would be fun to cook up some schnitzel. For a summer evening or an Oktoberfest party, schnitzel is a great […]

Quickly infused with the fragrance of lavender, this versatile syrup is perfect for cocktails and desserts.

Every culture has their idea of the perfect omelette—impeccably rolled with barely a hint of browning, folded over and stuffed to the brim, layered with creamy potatoes...the list goes on! Here's a collection of omelette recipes to satisfy every craving.

The oven technique for this ragù Bolognese recipe develops rich flavors and a tender, silky texture. This is the Bolognese that will leave you and your loved ones weak in the knees.

For savory, meaty-textured, deeply browned sautéed mushrooms, start with steam.

Chicken is quick and inexpensive enough to be a weeknight staple, and it happens to be very conducive to one-pot cooking.

Also known as Seven Layer Cookies, these gooey treats combine coconut, chocolate chips, pecans, and a graham cracker base.

Whether the star of the show is extra-crispy fried chicken, creamy spiced chicken salad, juicy grilled chicken thighs, or moist smoky barbecue pulled chicken, these chicken sandwich recipes masterfully play with a host of flavors and textures—and give burgers a run for their money.

Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chili con carne traditionalist will dip their finger into when they think nobody is watching.

This foolproof recipe for silky, guanciale- and cheese-sauced spaghetti carbonara uses a double boiler to prevent egg yolks from curdling.

These beef chuck recipes prove that you can create extraordinarily delicious meals—from comforting stews and soups to barbecue show-stoppers—without having to splurge on expensive cuts like brisket or short ribs

Classic in every way, but with a couple of subtle twists to amp up its flavor and texture, the tuna salad on these sandwiches is packed with bits of celery, rapid-pickled red onion, parsley, and a small dose of fish sauce (or anchovy) for a deeper, more savory flavor.

#pizza #homemade #recipe Eva and I love Neapolitan pizza more than just about anything on earth, but even we have to admit that perfecting it at home is more of a hobby than most home cooks have the time, patience, or oven budget for. Things are no different in Italy, where very few people even try to make Neapolitan pizza at home. But they DO make pizza. Usually the kind of pizza we're sharing with you today. It's delicious and has a ton of advantages for the home cook. Even being the Ooni-owning, Neapolitan pizza nerds that we are, we still make this pizza more often at home than any other kind! -------- PIZZA IN TEGLIA RECIPE - https://www.pastagrammar.com/post/authentic-italian-pan-pizza-in-teglia-recipe -------- FOLLOW US Website/Recipe Blog - https://www.pastagrammar.com Instagram - https://www.instagram.com/pastagrammar Facebook - https://www.facebook.com/pastagrammar Snapchat - https://www.snapchat.com/add/pastagrammar Twitter - https://twitter.com/PastaGrammar VISIT ITALY WITH US Italian Food Tours - https://www.pastagrammar.com/tour VISIT EVA'S HOMETOWN Visit Dasà - https://www.visitdasa.com SUPPORT US Merch Store - https://teespring.com/stores/pasta-grammar-2 Shop Amazon - https://www.amazon.com/shop/pastagrammar 00:00 - The Truth About Homemade Neapolitan Pizza 01:12 - How to Make Homemade Pizza Dough 01:28 - The Best Hydration for Homemade Pizza Dough 01:54 - Which Yeast for Pizza? 02:31 - The Best Flour for Homemade Pizza 04:13 - How to Handle Sticky Pizza Dough 05:16 - How to "Knead" Pizza Dough 08:00 - How Long to Refrigerate Pizza Dough 08:49 - How to Prep Pizza Dough for Cooking 09:25 - Why You NEED Semolina Flour for Pizza 10:17 - How to Shape Pizza Dough Balls 11:13 - How to Make Italian Pan Pizza 13:38 - How to Spread Pizza Dough 15:33 - How (and when) to Put Toppings on Pizza 16:43 - How to Bake Pizza in a Home Oven 18:32 - Trying "Pizza in Teglia" 20:06 - Eva Makes a Special Pizza 21:42 - Trying Stuffed "Pizza Baciata" 22:59 - Pasta Grammarian(s) in Action!

Lentils are the nutritional powerhouse that fuels the world. From surprisingly satisfying salads to savory crepes to hearty soups and stews, these recipes prove that lentils could very well be everyone's favorite legume.

A variety of flavor-packed stew recipes from France, America, Nigeria, and beyond to cozy up to come autumn.

The Minnesotan staple gets a new look with fresh, homemade ingredients.

After discovering how delicious eggplant-based mayonnaise is (or more accurately, after my wife confirmed it to me), I put two and two together and decided to make a fried eggplant sandwich smothered in rich tomato sauce, and drizzled with a mayonnaise made out of itself. Whoa, meta.

These vegan falafel-esque patties made with chickpeas and bulgur wheat have a crunchy breadcrumb and are served with mashed avocado for a rich and creamy texture.

The base is delicious no matter what you do with it, and it all comes down to the texture of those three main ingredients: crisp tofu, creamy avocado, and juicy grapefruit.

How do you improve a classic favorite like a hamburger? You stuff it! Get the thermal hacks to make perfect stuffed burgers today!

Rich with butternut squash and fall spices like cinnamon, nutmeg, clove, and ginger, this frothy, creamy drink is like drinking pumpkin pie in your mug.

Juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked gravy.

Salsa negra’s punch of heat, complexity, and savory backbone pairs perfectly with seafood and more.

Empanadas are found up and down Argentina. But in the Northwest city of Salta, a red chile pepper-dyed dough stands out among the rest.

Packed full of sweet yellow squash and topped with buttery crackers, this Southern staple is worth turning on the oven, even during the hottest summer days.

What's better than spareribs? How about Filipino-style deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.

Have a new sous vide circulator? Here's an introductory guide to sous vide cooking, including what to try making first.

A thick and creamy sauce that holds together without breaking, with the fatty richness of butter balanced by a bright note of acidity.

This cornbread achieves a wonderfully smoky and charred flavor by toasting the cornmeal, charring the corn and poblano pepper, and baking on the grill.

Roughly inspired by a Louisiana-style hot sauce like Tabasco, this fermented condiment gets its intense color and fruity flavor from berries.