Chanie and I were discussing my next experiment for this column, and she mentioned a no-rising pizza dough. As in you knead a dough, and bake it right away. My jaw dropped, and the initial astonishment turned into curiosity. I had to try this. Do you know how long it takes me to make pizza?
Meatballs Meatballs are very straightforward. Chopped meat, some seasonings, and a binder. Roll into balls; cook. But there’s a secret to the moistest meatball of all. It lies in the binder, or more specifically, the bread crumbs — or lack thereof. I grew up watching my mom take bread, soak it with water, and wring
I realized that I might need to understand how essential salting is before I give up on it.
Either you’ve committed yourself to a recipe that you turn to time and again, or you jump from one recipe to another in search of something greater, better, tastier.
I am a stove-top girl. I will light the fire before turning on the oven most days. I love the sear, the long braises, the thickened sauces I achieve when cooking over a flame. It’s my go-to cooking method. But now that we’re cooking up a storm for the Yamim Tovim, we likely need to
