As easy as it is to pick up a pre-made ball of pizza dough from Trader Joe’s, sometimes a pizza lover needs to go all out. And if you’re going to go all out, following the instructions of Italian pizza master Gabriele Bonci is definitely the way to go. There’s an attention to detail in this book — the kind of flour, the way the dough is stretched, the toppings that get chosen — that you don’t often see in cookbooks devoted to this humble, much loved weeknight staple.
Lift-system cabinets doors — doors that open or fold up, as opposed to out — have been around for a few years, but they’ve gotten sleeker and more user-friendly, and that’s what caught my eye at this year’s Kitchen and Bath Industry Show in Las Vegas. The newest versions from two makers in particular, Blum and Bauformat, feature seamless fronts that open up at the slightest push and fold back down with the touch of a button.
In the early 1970s, Lesley Cooper found herself homeless in London with her two daughters. Out of necessity, she learned how to feed her family for £1 a day. During this time in her life, Cooper was able to get creative with recipes and provide three solid meals a day. Now at 62, she has developed more than 150 recipes to help others live off of close to nothing.
I’m sorry. These are really, really cute. Borderline twee. And it gets worse, too. You see, there was a parent event at my son’s preschool this week that included a cookie swap and I hadn’t much considered what I would bring until my apparent reputation preceded me and the other parents started to ask with a tone that suggested they expected something grand. Oops. And so I enlisted what I’ve decided will be my strategy for all future cooking indecisions: What Would Alex Eat?*
I’ve come to the conclusion after eight years of marriage that my husband simply orders better than the rest of us at restaurants (and, I mean obviously in life partners, right? …hello?). I’ll be pushing some kale salad and winter squash thing around my plate and he’ll be eating a garlic butter drenched surf-and-turf. I’ll have fallen for the insanely-too-rich egg-stuffed ravioli in cream sauce and he’ll be eating a pork chop with crackling shishitos. I suggest mushroom tacos; he suggests brisket. So, rather than go through my usual lines of cookie rationale — a gingersnap meets a snickerdoodle meets salted peanut brittle plus brown butter! — I instead tried to dream up the Perfect Alex Cookie, and it’s really no surprise that it required the purchase of a jar of Nutella.
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4.48 / 5 Stars | 77 Reviews
by Shearyah Hawkins
“Vinegar is a great complement to beets. In this recipe beets are simmered with vinegar, sugar, cornstarch and salt.”