Breads, crackers & sandwiches
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Onion and sage focaccia Total time: 1½ hours, plus cooling time Serves: Makes 1 focaccia; each focaccia yields 8 slices Our recipes, your kitchen: If you try any of chef Nancy Silverton’s recipes for the L.A.
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Olive and rosemary focaccia Total time: 1½ hours, plus cooling time Serves: Makes 1 focaccia; each focaccia yields 8 slices.
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Roasted pepper and chile focaccia Total time: 2 hours, 10 minutes, plus cooling time Serves: Makes 1 focaccia; each focaccia yields 8 slices.
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Nancy’s basic focaccia dough Total time: 3½ hours, plus 12 to 24 hours resting time for the sponge Servings: Makes 2 (10-inch) focaccia dough rounds Note: This recipe requires the use of a stand mixer, 2 (10- by 2-inch) round cake pans and a digital kitchen scale.
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Spinach- and ricotta-stuffed challah Total time: 1 hour, 20 minutes, plus rising time for the dough Servings: Makes 2 loaves, 8 to 10 slices each Spinach and ricotta filling Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Flaky scones are great for breakfast or a snack.
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Caraway crosses Total time: 50 minutes, plus rising times Servings: About 2 dozen rolls Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Quick puff pastry Our recipes, your kitchen: If you try any of the L.A.
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Danish rye bread Total time: 2 hours, plus overnight rising and cooling times Servings: 2 loaves (about 3 dozen slices) Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Total time: About 25 minutes Servings: Makes 2 sandwiches Note: Raisin brioche is available from La Brea Bakery; you can substitute any good-quality raisin bread.
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Dear SOS: One of my favorite late-night meals has been sitting at the bar at Lucques on Melrose, snacking on the grilled cheese sandwich and washing it down with a gin gimlet.
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Total time: about 10 minutes Servings: 2 sandwiches Note: Although a classic croque-monsieur is served with a sauce Mornay, this is a simpler version, with snipped fresh chives for garnish.
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Total time: About 25 minutes Servings: Makes 2 sandwiches Note: Apple-wood-smoked cheddar is available at well-stocked supermarkets and fine cheese counters.
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Total time: About 20 minutes, plus pressing time for the sandwiches Servings: Makes 2 sandwiches Note: Adapted from “The Zuni Cafe Cookbook” by Judy Rodgers. 3 tablespoons best-quality olive oil, plus a few drops for the pan 1 dozen fresh sage leaves, chopped (about 1 tablespoon) 1/2 teaspoon freshly ground black pepper 4 ounces Fontina cheese, rind removed and coarsely grated 4 slices country white bread 1.
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Total time: About 25 minutes, plus marinating time for the onions Servings: Makes 2 sandwiches Note: Adapted from Campanile chef-owner Mark Peel 1/2 cup Spanish or brown onion, very thinly sliced 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon best-quality olive oil 1 tablespoon white wine vinegar 4 slices country white bread 4 tablespoons salted butter, melted 5 ounces Gruyère cheese, coarsely grated 4 teaspoons stone-ground mustard 1.
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Huitlacoche quesadillas Total time: 25 minutes Servings: 4 Note: Huitlacoche can be found at select Latin markets; call ahead to make sure.
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One of the challenges every working cook faces is weeknight dinner.
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Quesadillas stuffed with mushrooms and goat cheese Total time: 30 minutes Servings: 4 to 6 2 tablespoons butter 1 pound sliced or quartered mushrooms 1 teaspoon salt 1/4 cup minced shallots 1 tablespoon chopped fresh mint 1/4 cup fresh goat cheese 1/2 pound low-moisture mozzarella, cut in small dice 2 teaspoons oil 12 corn tortillas 1.
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Wheat-free muffins Total time: 45 minutes Servings: Makes 10 muffins Note: Adapted from “Sunlight Café” by Mollie Katzen.
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Baked French toast Total time: 11/2 hours, plus overnight soaking Servings: 10 to 12 Our recipes, your kitchen: If you try any of the L.A.
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Classic French toast Total time: 25 minutes Servings: 4 Our recipes, your kitchen: If you try any of the L.A.
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Focaccia from Genoa Total time: 1 hour, 15 minutes, plus rising times Servings: Makes 1 loaf, 10 to 12 servings Note: Adapted from “Focaccia” by Carol Field.
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Gorgonzola focaccia Total time: 1 hour, plus overnight rising and proofing times Servings: Makes 1 loaf, 10 to 12 servings Note: Adapted from “American Pie” by Peter Reinhart.
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Savory stuffed French toast Total time: 50 minutes Servings: 2 to 4 Note: The sandwiches are great served alongside a light, tart salad or bowl of soup.
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Black Russian rye bread Total time: 1 1/2 hours, plus rising and cooling times Servings: Makes 2 loaves (about 16 servings) Our recipes, your kitchen: If you try any of the L.A.
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German-style many-seed bread Total time: 1 1/2 hours, plus rising and cooling times Servings: Makes 1 loaf (about 12 servings) Note: Adapted from “Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor” by Peter Reinhart.
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Five-grain bread Total time: 1 hour, 15 minutes plus rising times Servings: Makes 3 medium loaves Note: Adapted from “Bread: A Baker’s Book of Techniques and Recipes” by Jeffrey Hamelman.
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Real Jewish rye bread Total time: 1 hour, 10 minutes, plus rising and cooling times Servings: Makes 1 round loaf (8 to 12 servings) Our recipes, your kitchen: If you try any of the L.A.
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This bread is so delicious, it’s hard not to eat a whole loaf at once.
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Dear SOS: Café del Rey in Marina del Rey serves a Mediterranean pizza that is very different and one of my favorites.
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Gruyère and walnut bread Total time: About 1 1/2 hours, plus rising and cooling times Servings: 16 to 20 Note: Adapted from “Bake!”
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Dear SOS: Little Dom’s in Los Feliz makes an amazing fruit focaccia.
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Boulou Total time: 1 hour, 15 minutes, plus rising times Servings: Makes 12 to 14 rolls Note: This recipe requires the use of a stand mixer.
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Mandarin pancakes Total time: 50 minutes Servings: Makes 12 to 14 (6 1/2 inch) pancakes Note: Called bao bing in Mandarin, these thin pancakes are the classic accompaniment to Peking duck.
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Dear SOS: Every summer, we vacation at Twin Lakes near Bridgeport, Calif., in the Eastern Sierra.
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Devil’s food doughnuts Total time: About 1 hour Servings: Makes about 1 1/2 dozen doughnuts 4 ounces bittersweet chocolate 3 tablespoons butter 3 cups (12.75 ounces) flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup unsweetened cocoa 2 eggs 2 egg yolks 1/2 cup sugar 1/2 cup sour cream 1 1/2 teaspoons vanilla 1/2 cup strong coffee, cooled Canola oil for frying 1.
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Yeast-raised doughnuts Total time: About 1 hour, plus rising and overnight resting times Servings: Makes about 1 1/2 to 2 dozen doughnuts 1 cup lukewarm milk (no warmer than 110 degrees) 1 package (2 1/4 teaspoons) active-dry yeast 2 eggs 2 egg yolks 1/4 cup plus 2 tablespoons sugar 1 teaspoon vanilla 3 3/4 cups (16 ounces) flour 1/2 teaspoon salt 6 tablespoons (3/4 stick) softened butter, cut into 4 or 5 pieces Canola oil for frying 1.
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French crullers Total time: About 1 hour Servings: 10 to 12 doughnuts 6 tablespoons (3/4 stick) butter, cut into 1/2-inch pieces 1 cup water 1/2 teaspoon salt 1/2 teaspoon sugar Seeds from 1/2 vanilla bean 1 1/4 cups (5.3 ounces) flour 3 eggs 2 egg whites Canola oil for frying 1.
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Buttermilk doughnuts Total time: 1 hour Servings: Makes about 1 1/2 dozen donuts 4 1/4 cups (18 ounces) flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Pinch grated nutmeg 1/4 teaspoon cinnamon 2 eggs 1 egg yolk 3/4 cup sugar 1 teaspoon vanilla 1 cup buttermilk 3 tablespoons butter, melted 1.
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Total time: About 1 1/2 hours, plus rising times Servings: 24 (makes 4 individual kringle, with 6 servings each) Note: Adapted from Henrik Gram of Hygge Bakery in L.A.
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Whole wheat cinnamon rolls Total time: About 1 hour, plus rising time Servings: Makes 1 dozen rolls 1 cup buttermilk plus 2 tablespoons buttermilk, at room temperature Zest of 1 orange 2 eggs, at room temperature 2 cups (9 ounces) whole wheat flour 2 cups (8.5 ounces) and 1 tablespoon all-purpose flour, divided, plus extra as needed 1/4 cup sugar 2 (1/4-ounce) packages active dry yeast 1/4 teaspoon baking soda 2 tablespoons plus 3/8 teaspoon cinnamon, divided Kosher salt 6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter, divided 1 cup brown sugar 2 cups confectioners sugar, sifted 1 tablespoon orange juice 4 tablespoons milk 1.
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Cinnamon rolls Total time: About 1 hour, plus rising time Servings: 12 1 cup buttermilk, at room temperature Zest of 1 orange 2 eggs, at room temperature 4 cups (17 ounces) and 1 tablespoon flour, divided, plus extra as needed 1/4 cup sugar 2 (1/4 ounce) packages active dry yeast 1/4 teaspoon baking soda 2 tablespoons plus 1/4 teaspoon cinnamon, divided 2 1/4 teaspoons kosher salt, divided 6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter, divided 1 cup brown sugar 2 cups confectioners sugar, sifted 1 tablespoons orange juice 1/4 cup milk 1.
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A cake adapted from Huckleberry’s in Santa Monica has a rich, dense texture and is remarkably low in fat.
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A recipe adapted from the Culver City cafe, which offers the French comfort food.
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The corn bread contains cheese and chiles and is drizzled with honey.
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Dear SOS: There is a wonderful orange muffin recipe that is highly guarded at the Morrison Lodge in Oregon on the Rogue River, but I have tried and tried to get a copy.
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Just because St.
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Total time: 1 hour, plus 2 to 4 hours marinating and 4 hours pressing Servings: 8 Note: To blanch the cauliflower and carrot, cook in boiling water for 2 minutes, then plunge into cold water. 1/2 cup pitted green olives, coarsely chopped 1/2 cup pitted oil-packed black olives, coarsely chopped 1 (2-ounce) jar pimentos, drained and coarsely chopped 1 stalk celery, trimmed and minced, about 1/3 cup 1/4 cup cauliflower florets, blanched and minced 1 carrot, peeled, blanched and minced 2 cloves garlic, minced 2 tablespoons coarsely chopped Italian parsley 1 teaspoon dried oregano 1/4 cup red wine vinegar 1/4 cup extra-virgin olive oil 1 large round loaf semolina bread 1 cup very finely shredded lettuce 1/4 pound thinly sliced ham 1/4 pound thinly sliced mortadella with pistachios 1/4 pound thinly sliced Genoa salami 6 ounces thinly sliced provolone 1.
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Total time: 50 minutes, plus 2 1/2 hours rising time Servings: 12 2 packages active dry yeast 1/2 cup warm water (105 to 115 degrees) 3/4 cup milk, divided 1/2 cup butter, cut into pieces 2 1/2 teaspoons cardamom seeds, crushed using a mortar and pestle, divided 1/2 cup plus 2 tablespoons granulated sugar, divided 1 teaspoon salt 2 eggs 4 to 4 1/2 cups flour 1/4 cup butter, softened, plus some to butter a bowl, divided 2 cups powdered sugar, sifted 1/2 teaspoon vanilla 2 tablespoons toasted chopped hazelnuts 1.
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Cinnamon walnut monkey bread Total time: 1 hour, 20 minutes plus rising time Servings: 10 to 12 1 cup (2 sticks) butter 3/4 cup dark brown sugar 1 cup toasted walnuts, coarsely chopped 3/4 teaspoon cinnamon 1/4 cup sugar 1 recipe basic monkey bread dough 1.
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Total time: 50 minutes Servings: Makes enough for 32 small or 16 medium buns Note: All-purpose flour with a moderate amount of gluten, such as widely available Gold Medal, works best to yield tender, yet slightly chewy dough.
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Dear SOS: I discovered the best currant scones at La Provence in Beverly Hills.
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Total time: 1 hour, 15 minutes plus rising times Servings: 10 Note: Adapted from Got Kosher?
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Total time: 30 minutes Servings: 8 biscuits.
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Total time: 35 minutes, plus rising time for the dough Servings: Makes 3 to 4 dozen biscuits Note: Adapted from Food & Wine magazine.
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Total time: 30 minutes Servings: 1 1/2 dozen biscuits Note: Adapted from “Merry Christmas, Baby” (Harper-Collins Publishers, 1996).
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Total time: 35 minutes Servings: About 1 1/2 dozen biscuits Note: Adapted from Gourmet magazine, November 1992 1/2 cup dried cranberries (if desired) 2 cups (8 1/2 ounces) flour, plus extra for kneading 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 2 tablespoons sugar 1/2 teaspoon salt 1/3 cup cold vegetable shortening, cut into bits 1 cup buttermilk 1.
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Total time: 40 to 50 minutes Servings: 6 Note: Spanish chorizo can be found at Spanish markets, most cooking supply stores and well-stocked markets. 1 1/2 cups flour 1/2 cup cornmeal 1 teaspoon sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup butter 3/4 cup heavy cream, plus extra for brushing 1.
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Total time: 40 minutes Servings: 6 Note: Coarse sugar can be found at baking and cooking supply stores as well as well-stocked markets. 2 cups flour 3 tablespoons granulated sugar 1 tablespoon baking powder 3/4 teaspoon salt 1 tablespoon grated orange zest (about 1 large orange) 6 tablespoons cold butter, cut into cubes 2 hard-boiled egg yolks 3/4 cup heavy cream, plus extra for brushing Coarse sugar for dusting (granulated sugar can be substituted) 1.
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Total time: 1 hour, 20 minutes plus cooling time Servings: 10 to 12 Note: Adapted from a Marian Manners recipe that ran on Jan. 26, 1969, in the Los Angeles Times. 3 cups flour 3/4 cup sugar 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon powdered ginger 1/2 cup chopped pecans 3/4 cup chopped dried figs 1 1/2 cups quick-cooking oats 2 cups buttermilk 1/3 cup oil 1.
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Total time: 40 minutes, plus overnight chilling and resting time Servings: Makes enough dough for 4 (10- to 12-inch) pizzas 1 3/4 cups lukewarm water 2 teaspoons sugar or honey 4 cups (19 ounces) bread flour, divided, plus more for kneading 1 package active-dry yeast 3 tablespoons olive oil 2 teaspoons salt 1.
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Total time: 35 minutes, plus heating time for the oven Servings: Makes 2 (10- to 12-inch) pizzas, about 12 slices Note: The tomato sauce recipe makes 3 cups sauce, more than is needed for the two pizzas here.
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Total time: 1 hour, plus heating time for the oven Servings: Makes 2 (10- to 12-inch) pizzas, about 12 slices Note: The white sauce recipe makes 3 cups sauce, more than is needed for this recipe.
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Dear SOS: I recently ate at Harris Ranch Restaurant (located off Interstate 5 at the Coalinga exit) and was very impressed with their biscuits, as they reminded me of happy memories of my childhood.
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Active Work Time: 35 minutes Total Preparation Time: 1 hour 30 minutes Currants can replace the blueberries. 1/2 cup golden raisins 1/2 cup frozen blueberries 2 tablespoons melted butter 2 tablespoons oil 4 tablespoons honey 1/3 cup light brown sugar, packed 1 egg or 2 egg whites, lightly beaten 2 cups orange juice 1/2 teaspoon orange or lime oil, optional 2 teaspoons grated lime zest 2 teaspoons grated orange zest 3 1/2 cups unbleached flour 1/2 cup whole-wheat flour 4 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1 to 2 tablespoons caraway seeds Nonstick cooking spray 1 1/2 tablespoons oatmeal * Cover raisins with hot water and let stand 5 minutes.
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Active Work Time: 40 minutes Total Preparation Time: 1 hour 45 minutes Most authentic Irish soda breads are whole wheat, but combinations of half white and half whole wheat or white whole wheat still make for a good loaf.
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Total time: 1 hour and 20 minutes Servings: 8 1 cup whole-wheat flour 1 1/4 cups all-purpose flour Sea salt Freshly ground black pepper 1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes 1/2 teaspoon cider vinegar 1 egg, separated Ice water 3 large bunches dandelion greens, rinsed 1 1/2 cups finely chopped onion, about 1 onion 1 cup finely sliced leek, about 1 leek 1/4 cup olive oil 3 cloves garlic, finely minced 1/8 teaspoon red pepper flakes 1/4 teaspoon cayenne 11 ounces goat cheese 1/2 cup grated Pecorino Romano Coarse sea salt 1.
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Total time: 20 minutes, plus overnight weighting time Servings: 6 Note: This recipe works best with a crusty French baguette. 1 baguette 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1/4 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil 1 cup black olives 4 tablespoons capers 1 clove garlic, minced 12 ounces Italian tuna in olive oil, drained and broken apart 2 small boiling potatoes, boiled, cooled and sliced thinly 2 hard-boiled eggs, peeled and sliced thinly 2 small vine-ripened tomatoes, sliced thinly 1/4 cup thinly sliced red onion 1 cup arugula 1.
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Total time: 1 hour Servings: Makes about 4 dozen crackers Note: Adapted from “Whole Grain Breads: New Techniques, Extraordinary Flavor” by Peter Reinhart.
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Total time: 1 hour, 10 minutes Servings: Makes 6 to 8 dozen crackers Note: Adapted from “Whole Grain Breads: New Techniques, Extraordinary Flavor” 1/4 cup hulled sunflower seeds 1/4 cup hulled pumpkin seeds 1/4 cup flax seeds (red or golden) 1/2 cup “natural” sesame seeds (tan, rather than pure white), plus extra for garnishing (white or black) 2 cups (9 ounces) whole-wheat or whole-rye flour, or a combination of the two 3/4 teaspoon salt 2 tablespoons honey or agave syrup 2 1/2 tablespoons vegetable oil such as canola, peanut or corn 1 egg 1.
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Total time: 1 hour, 15 minutes, plus 7 days maturing time for the loaves Servings: Makes 3 loaf cakes, about 12 servings each Note: This recipe is adapted from “The Book of New Israeli Food” by Janna Gur.
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Total time: 1 hour, 10 minutes plus cooling and rising time Servings: Makes 1 loaf Note: Adapted from “The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa” by Marcus Samuelsson. 1 small ear of corn, shucked 3/4 cup milk 1 package active dry yeast 1 tablespoon butter 1 jalapeño, seeds and ribs removed, finely chopped 2 scallions, trimmed and chopped 1 teaspoon chile powder 1 1/2 cups flour, plus more as needed 1 cup cornmeal 1 teaspoon salt 3 tablespoons honey 1 egg 1.
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Total time: 3 1/4 hours, including 2 1/4 hours rising time Servings: Makes 2 (14-inch) oval flatbreads, about 16 slices Note: For caramelized onions, heat 1 tablespoon olive oil in a large skillet over medium heat.
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Dear SOS: Now that Hans Röckenwagner is no longer making ginger scones for sale, perhaps he will share the recipe.
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Total time: 1 1/2 hours, plus braising and chilling time for the pork.
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Total time: 35 minutes Servings: 4 Note: Adapted from Jeffrey Price of Skratch Restaurant in Culver City.
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Total time: 30 minutes Servings: 4 Note: Moroccan olives are available at Whole Foods and specialty markets.
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Total time: 2 1/2 hours (includes rising time) Servings: Makes 24 pieces Note: Use dried figs instead of apricots, if you like.
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Total time: 1 hour, plus rising time Servings: 2 dozen rolls Note: These rolls can be prepared up to 3 days in advance, or weeks in advance and frozen. 2 cups whole milk 6 tablespoons butter ( 3/4 stick), divided 1/4 cup plus 2 tablespoons maple syrup, divided 2 packages (4 1/2 teaspoons) active dry yeast 3 cups unbleached flour 3 cups whole wheat flour 2 teaspoons sea salt 1/2 cup whole-grain mustard 1.
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Total time: 1 hour, 15 minutes plus chilling, rising and cooling time for the dough and bagels Servings: 6 to 8 bagels Note: Barley malt, also known as barley malt syrup, is generally available at health food stores including Erewhon Natural Foods in Los Angeles and Granny’s Pantry in Pasadena, as well as at most Whole Foods Market stores.
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Total time: 1 hour, 10 minutes Servings: 12 Note: From Donna Deane.
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Total time: 30 minutes Servings: Makes 6 biscuits Note: The dry ingredients can be combined ahead of time and stored in a plastic bag.
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Total time: 30 minutes plus chilling time Servings: 10 Note: Adapted from a recipe by Josef Centeno.
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Breakfast is making a comeback in Southern California restaurants -- even in places you might not expect it.
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Total time: 1 hour, plus at least 4 1/2 hours rising time for the dough Servings: Makes 2 small round loaves, or boules Note: Adapted from a recipe in “King Arthur Flour Whole Grain Baking.”
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Total time: Several days Servings: Makes 1 starter Note: Adapted from a recipe in Peter Reinhart’s “Whole Grain Breads” 3 1/2 tablespoons (1 ounce) whole wheat flour 1/4 cup (2 ounces) unsweetened pineapple juice In a small nonreactive bowl, stir together the flour and juice with a spoon or whisk to make a paste (the liquid can be cold or at room temperature -- it doesn’t matter).
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Total time: 30 minutes Servings: Makes 12 scones Note: Adapted from Alice Medrich’s “Bittersweet: Recipes and Tales From a Life in Chocolate.”
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Total time: 40 minutes Servings: 10 (makes 32 2-inch scones) 2 cups flour 2 1/4 cups cake flour 3 tablespoons baking powder 1/2 teaspoon salt 1/4 cup plus 1 tablespoon sugar 8 tablespoons butter, chilled and cut into small pieces 2 eggs, divided 2/3cup milk 2/3cup plus 1 tablespoon heavy cream, divided 1 cup dried currants 1.
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Total time: 45 minutes Servings: 8 to 10 Note: Adapted from “Dr. BBQ’s ‘Barbeque All Year Long!’
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The scones at Alegria Oceanfront Inn & Cottages in the coastal town of Mendocino are a big draw for columnist Russ Parsons.
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Total time: 50 minutes Servings: 12 Note: This recipe calls for popover pans. 4 tablespoons melted butter, divided 2 cups milk 6 eggs Finely grated zest of 1 lemon 2 cups flour 1/2 teaspoon fine salt 2 tablespoons finely grated Grano Padano or Parmigiano-Reggiano 2 tablespoons powdered sugar (optional) 1.
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Total time: 1 1/2 hours Servings: 10 muffins Note: From Kim Boyce.
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Total time: 55 minutes, plus rising time Servings: Makes 4 dozen breadsticks Note: Grissini are easy to flavor: Add 1 tablespoon finely chopped fresh rosemary to the dough.
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Total time: 1 1/2 to 2 hours (includes rising time) Servings: 4 to 6 Note: Adapted from a recipe by Bruce Stutz.
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Total time: 1 hour, 45 minutes to 2 hours, 15 minutes (includes rising time) Servings: 8 to 10 1 envelope yeast 1 teaspoon plus 1/3 cup sugar, divided 2 1/2 cups flour 1 1/2 teaspoons kosher salt 3 tablespoons top-quality olive oil, preferably Spanish, plus extra for greasing a bowl and the baking sheet 2 tablespoons good-quality butter 1/2 cup pine nuts 4 tablespoons anisette, or to taste 1.
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Total time: About 40 minutes Servings: 10 muffins (or 30 mini-muffins) Note: Adapted from “Good Things to Eat, as Suggested by Rufus” by Rufus Estes.
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Total time: About 1 hour Servings: 12 Note: From test kitchen manager Noelle Carter.
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Total time: 1 1/2 hours, plus proofing time Servings: Makes 8 large crackers Note: Dough recipe adapted from Breadbar.
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Dear SOS: Orso on 3rd Street has the best thin-crust pizza in town.
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Total time: 20 minutes, plus pickling time for the vegetables.
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Total time: 40 minutes Servings: 12 Note: From Donna Deane 2/3 cup yellow cornmeal 1 1/3 cups flour 1/3 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup dried apricots, chopped 1 tablespoon minced fresh rosemary 1 egg 1 1/4 cups buttermilk 3 tablespoons butter, melted Dried cranberries for garnish Rosemary sprigs for garnish 1.
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Total time: 30 minutes Servings: 4 Note: From Joe Gott of Taylor’s Refresher.
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Total time: 1 hour, 25 minutes Servings: 10 muffins Note: From Kim Boyce.
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Total time: 1 hour, 20 minutes Servings: 1 dozen muffins Note: From Kim Boyce.
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Total time: 20 minutes plus overnight rising time and 1 hour resting time Servings: Makes 2 pizzas, about 10 inches in diameter 1 cup warm water 1 packet ( 1/4 ounce) active dry yeast Generous pinch of sugar 1 tablespoon best-quality olive oil About 2 1/2 cups flour 1 1/2 teaspoons kosher salt 1.
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Total time: 35 minutes plus at least 1 hour pressing Servings: 4 to 6 2 medium zucchini, scrubbed and trimmed 1 medium eggplant, trimmed and peeled 1 sweet onion ( such as Vidalia or Maui), peeled 2 cloves garlic, minced 1/2cup roughly chopped fresh basil, divided 1/2cup extra-virgin olive oil Coarse sea salt Freshly ground black pepper 10 sun-dried tomatoes packed in oil, coarsely chopped 2 oil-packed anchovies, coarsely chopped 1 baguette 1/2pound fresh mozzarella 1.
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Total time: 20 minutes plus 1 hour pressing Servings: 4 Note: Pea shoots are found fresh in Asian markets. 1 round olive or plain sourdough bread 3 to 4 handfuls pea shoots or stemmed arugula leaves 1/2pound Gruyere or Cheddar cheese, thinly sliced, divided 6 large eggs 1 tablespoon milk Salt, pepper 1/4pound Spanish chorizo, casing removed, diced 1/2small onion, peeled, halved and very thinly sliced 1.
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Total time: 30 minutes, plus 6 hours pressing Servings: 4 to 6 10 shiitake mushroom caps, wiped clean Extra-virgin olive oil Sea salt and freshly ground black pepper 2 teaspoons chopped fresh thyme 1 1/2pounds skirt steak 2 chopped chipotle chiles with their adobo sauce, or to taste 1 loaf ciabatta, about the same length as the skirt steaks 1.
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Total time: 1 hour Servings: Makes 24 corn cakes Note: These flavorful bites are from a recipe in “The Working Parents Cookbook.” 1 tablespoon oil 1 cup cornmeal 1 1/2 cups unbleached all-purpose flour 2/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 eggs 1 1/2 cups whole milk 1/2 cup (1 stick) unsalted butter, melted, cooled slightly 1 medium onion, diced 2 jalapeño chiles, seeded and finely chopped 1 clove garlic, minced 1 1/2 cups freshly grated Cheddar cheese 1 can (14 to 15 ounces) creamed corn 1.
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Cheddar-sage cornbread Total time: About 1 hour Servings: 9 to 12 Note: This is best served the day it is made, but any leftovers make an excellent stuffing. 1 cup coarse yellow cornmeal 1/2 cup flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 cup buttermilk 3 tablespoons peanut or vegetable oil, divided 2 large eggs 1 1/2 cups grated sharp white cheddar 1 cup fresh corn kernels, raw or frozen and thawed 1 small onion, peeled and finely chopped 1/4 cup chopped fresh sage Butter (optional) 1.
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Pecan brown-butter bread Total time: 1 hour, 45 minutes Servings: Makes 1 (9-inch-by- 5-inch) loaf, about 12 slices Note: From Donna Deane 1/2 cup (1 stick) plus 2 tablespoons ( 1/4 stick) unsalted butter, divided 2 cups shelled pecans, divided 2 cups flour plus 1 1/2 teaspoons, divided 1 1/3 cups packed brown sugar, divided 2 eggs 1/2 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1.
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Total time: 1 hour Servings: 6 to 8 Note: From Amy Scattergood.
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Total time: 2 hours, 35 minutes plus 2 hours rising time Servings: 24 slices Note: From Amy Scattergood.
