The beauty of Nancy Silverton's Pizza Dough is that she went about creating it from a bread baker's perspective stemming from her beginnings at L.A.'s La Brea Bakery. Her goal for the pizzas at Mozza was to create a dough with an open hole structure, where the just baked crust was full of big, irregular air pockets, giving it an airy cornice (or outer rim). For The Mozza Cookbook, Silverton tweaked her dough recipe used in the pizzeria for home cooks (those of us who don't have the luxury of a high heat wood-fired pizza oven).

In this episode, I show you how to make a fermented hot sauce using dried chilli peppers while I make a new hot sauce for your to buy using my Piri Piri chil...

Hot sauce has a very special place in my heart...And no I'm not talking about heartburn. We can make our own hot sauce at home with any peppers we want. That...

You know those fancy burger buns you get from fancy "burger bars"? The brioche kind of burger bun.. This is that bun, but better, and really easy to make. Th...

Yet another one that is surprisingly easy. You asked for a homemade how-to guide on a mcgriddle and I think we just hit this bad boy outta the park. I'm talk...

It only takes 10 minutes of active time to make black garlic. Everything else is just letting it sit at home while you live your life. Black garlic also refe...

Equally perfect as your morning beverage or after-dinner dessert, this rich and creamy avocado shake is an absolutely delicious way to get your daily dose of caffeine.

Brewing hot drip coffee directly onto ice is one of the best ways to make iced coffee, and it couldn't be easier.

[amd-zlrecipe-recipe:214] #American #burger #chicken

Make sure you are buying pure, raw, unadulterated, uncooked and unfiltered honey that contains the healthy components you’re buying it for to begin with.

Instant Pot Hard boiled eggs in the pressure cooker are incredibly easy to make and peel. You can meal prep dozens of eggs for a quick and healthy snack.

Nutritional yeast is an incredibly versatile pantry staple that can be used in soups, salads, over popcorn and even in noodle dough. It also just happens to be vegan.

If there's one knife skill that can save you money and make you look cool at the same time, it's breaking down a chicken. Here's how to do it like the pros.

White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks, enhancing any soup, sauce, or glaze you use it in. It's also incredibly easy to make.

The key to a good chicken stir-fry is starting with evenly sliced pieces of meat that will cook quickly and uniformly. Here's how to do it.

Buying whole chickens and butchering them at home is easy, economical, and opens up a world of possibilities. It also can make you a better cook.

Chef John's Alabama-Style White Barbecue Sauce uses ingredients you probably have around the house already. It's a versatile and delicious marinade, basting sauce, and/or serving sauce.

Grilling tips, techniques, tricks, and tools: everything you need to know about BBQ.

If all were right in the world, there would be as many recipes for minestrone—the Italian soup of simmered mixed vegetables and beans—as there have been individual pots of it cooked. That's because it's really more of a process than a fixed recipe. It's a hearty, easy, delicious meal that you can make with a couple of pantry staples and whatever fresh vegetables you happen to have on hand.

A variation on raitha, the yogurt-based condiment, that showcases the transformative power of tadka, a technique used to infuse oils and fats with flavor, texture, and spice.

Chimichurri's etymology is steeped in lore, with some claiming it originated with an Irishman named "Jimmy McCurry" or a British meat man named "Jimmy Curry," while others say it's a mangled version of the phrase "give me the curry." All we know for sure is that this tangy Argentinian sauce is a revelation with flank steak, complementing its hearty flavor with the herbal notes of fresh parsley and olive oil.\r\n

Tadka, also known as tarka, refers to both a technique and the infused oil it produces, which adds an extra layer of flavor and texture in many Indian dishes. This guide will show you how to make it, the science behind it, and when you should use it.

Crispy pork shoulder, potatoes, and asparagus combine for a meal that's good any time of day.

I've long said that grilling pizza is by far the easiest way for a regular home cook to get pizzeria-quality, soft and airy, crisp, well-charred, smoky pies at home (that is, without resorting to hacking your kitchen equipment), and with grilled pizza season well into full swing, I figured it was time we updated last year's Grilled Pizza Guide, which gives a pretty good overview of the process, but ignores one thing: Toppings.

In an emotionally draining week, the cornbread of my childhood is a gift I can give myself.

This tuna melt comes with all the bells and whistles: mashed avocado, sliced tomato, crispy bacon, pickled jalapeños, and melted cheese in two forms.

This is the kind of tuna melt you're likely to be served in a Jewish deli, where rye bread, Swiss cheese, and a dill-and-pickle tuna salad are kings.

This is the most classic tuna melt, and it's the most basic—but don't mistake that for less delicious. These simple components, when assembled thoughtfully, are absolutely delicious.

A poached chicken delivers tons of flavor to this fragrant spiced lentil stew via its meat, broth, and fat. Topped with fried onions and tomatoes, it's a filling and deeply flavorful meal.

Store-bought versions of Israeli-style hummus—the kind made with tons of tahini and a touch of cumin—typically have a great, ultra-smooth and -creamy texture, but they lack flavor and aren't easily customizable to our own personal tastes. Homemade hummus, especially when made with dried chickpeas, may have amazing flavor that we can play with any way we like, but it's quite difficult to get it as smooth as the store-bought stuff. So what if you want hummus that is smooth and flavorful? Our recipe uses a few tricks to pack in flavor and give you great texture.