Adapted from Chef Art Smith This is one of the most popular desserts at Art Smith’s restaurant, Table Fifty-Two in Chicago. Serves 12 Icing:…
Adapted from Caroline Chambers Makes 4 Burgers…
Adapted from America’s Test Kitchen Toffee Sauce FOR THE PUDDING CAKES: FOR THE TOFFEE SAUCE:…
Adapted from kitchennostalgia.com…
Adapted from NY Times Cooking…
This is the recipe for our pizza dough that we have every Saturday night. It’s a relatively high hydration dough. Note, I use bread flour to feed my starter,…
This recipe is a summary of the bagel recipe in Emilie Raffa’s excellent book Artisan Sourdough Made Simple leaving out many details provided in the book, adding a few…
Adapted from How Can it be Gluten Free by Americas Test Kitchen…
Adapted from Alton Brown…
Adapted from The Girl Who Ate Everything…
The kale salad at San Diego’s Kettner Exchange is arguably the best kale salad in town. I was so pleased with myself when I made a version that tasted…
Adapted from Alton Brown…
Adapted from Cooking Classy 2 cups broccoli florets 1 tablespoon oil or butter 3/4 lb bonelss skinless chicken breasts, diced or sliced into 3/4-inch pieces 1 tablespoon sesame oil…
I love the bulgar pilaf at Panini Kabob Grill. This version tastes just like it! 1 tablespoon olive oil 1/2 medium yellow onion, minced 1 tablespoon tomato paste 1…
Adapted from Milk Street 3 tablespoon salted butter (I use 1 tablespoon)1 medium yellow onion cut into 1/2 inch-dice (about 1 cup)1 medium clove garlic, finely grated1 tablespoon tomato…
Adapted from damndelicious.com This is modified for 2 servings/60 grams of protein…