We know you’ve always wanted to fling pizza dough like a boss. This recipe from Jim Lahey helps you do just that.
Perhaps the simplest, most versatile brine ever. Seriously. Just salt and water. Surely you can handle that.
Who knew that baking legend Jim Lahey’s brilliance extended not just to bread and pizza maverick but béchamel whisperer?
Yup. You can make your own chunks of porcine indulgence with nothing more than thickly sliced bacon and a sturdy skillet.
What light through yonder window breaks? It is the east, and this flaky pie crust is the sun. (That’s how much we love this crust.)
David recounts his first experience with homemade butter, in which he didn’t even recognize the beauty in front of his face. Recipe included.
Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again.
Man does not live by hot sauce alone. That’s why this authentic Burmese hot sauce also has notes of tart and sweet.
Why bother to fancy up store-bought potato chips when you could just buy them already seasoned? Uh, because you can.
No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.
A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. This is a welcome departure from what we choked down as children.
No more excuses about how there’s a dearth of decent bagels in your neighborhood. Nope. Not when you can make these.
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