When I first got a food processor, I tossed all the extra parts in the box aside and just focused on the essentials: the bowl, lid, and standard blade. After a while, I realized I was missing the point.
Here’s the truth: Not all plants are created equal. Some actually are more flavorful, more robust, and more delicious than others. And so instead of tossing the scraps from that amazing piece of garlic, mind-blowing potato, or ideal onion, why not get the most bang for your buck and use its winning genes to create a new plant?
Healthy and pizza aren’t words that often cohabitate well, but this dough — rich in the nutritional benefits of two types of whole-wheat four, and laced with the addition of semolina — tastes and behaves like a “real pizza dough” (not a this tastes like it must be good for you version). It is not as mild-mannered as a pizza parlor dough, but that allows it to stand up to and complement strong flavors, like bitter and garlicky broccoli rabe, salty pancetta, and scamorza cheese, a dried cousin of mozzarella that works exceptionally well on any pizza.
Ah, the humble pie. Whether it’s a free-form galette, a double-crust slab, or a lattice-topped number, pies always maintain an air of rustic charm. But if you’re getting more comfortable with pie dough and are itching to try out something new, we’ve got your covered. Here are five pretty and unique ways to make your pie crust stand out.
Most nice Jewish girls coming of age dream of poufy dresses and big parties. I wanted neither. Not a fancy frock, not a blowout bat mitzvah — not even cupcakes. I dreamed of getting a Cuisinart, and I spent hours deciding exactly which model I wanted in lieu of a party.
We’re going to guess that you don’t really need a reason to make a delicious pie, but just in case you do, we think celebrating Pi Day — March 14, or 3.14 — is as good a reason as any.
And to tempt you into celebrating this mathematician’s holiday, allow us to offer up 20 of our favorite pie recipes.
School lunches varied for me growing up. It generally ran the gamut of stereotypical American school-age lunches: Lunchables, Chef Boyardee Beefaroni, sandwiches, Hot Pockets, the occasional lunch provided by the school, and leftovers. Even when I was in elementary school, I think my favorite lunch was leftovers of the previous night’s dinner (yes, even more so than Pizza Friday).
There’s more to microwaving than piling food on a plate and pushing start. Microwaves are not just for reheating leftovers and boiling water; they can actually be a super-helpful (and healthy) tool for quick and efficient cooking — as long as they’re used properly.
One of the issues I had when living on the East Coast was that good Mexican food was harder to find. That meant that every trip home to San Francisco involved burritos, enchiladas, and piles of street tacos. Even now that I’m back out West, Mexican is still one of my favorite cuisines and something I can gladly eat for lunch almost every day!
I’ve been without a microwave for the majority of my adult life, but when we moved into our current apartment a couple years ago, there was already one installed into the kitchen. While I was a bit put-off by it (I’d been a proud, anti-microwaving human after all!), my now-fiancé was elated — because as far as he was concerned, he could finally reheat food the easy way again.
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