A delicious sauce with tomato, vinegar, and bourbon. Ideal for BBQ tofu.
Quick, tasty biscuits. Not as good as sourdough but easier to whip up in a hurry (and still plenty good).
A bold, citrusy, fernet-based cocktail.
Fudgy, crisp-topped brownies. For some reason getting this to work without eggs is really difficult.
Chocolate-dipped peanut butter balls. Perfect for snacking on while high.
An unctuous savory bread pudding. Great for the cold winter months.
A satisfyingly eggy frittata, great for fancy brunches.
The crown jewel of my cookie recipe collection.
The simplest, most delicious mousse recipe possible. Yields an incredibly intense mousse that melts in the mouth.
Smooth custard topped with a think disk of caramelized sugar.
One of the finest croissants I was ever served was aboard the transatlantic passenger liner the SS France. On a round-trip voyage of the ship, I spent several memorable days with her boulangers and pâtissiers working and observing. Unlike today's one-class cruise ships, the France carried first-class and second-class passengers. In the ship's bakery, the croissants for the first-class dining room were made in the traditional crescent shape, while the same croissants destined for the other dining room were not given the quarter-moon shape but left straight. "When we are making hundreds, it just takes less time to shape and we can get more of them on a baking sheet," explained M. Gousse, the pâtissier. This is the SS France recipe for its feather-light (1-ounce) croissant.
A sweet and sour, citrus-forward cocktail.
Vodka is essential to the texture of the crust and imparts no flavor — do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Indo-Chinese sweet, sour, and spicy deep-fried cauliflower. Like an Indian version of cauliflower buffalo wings, kind of.
Intensely lemony, crispy potatoes.
A Thanksgiving favorite from my mother. Lighter and more herbacious than the average stuffing.
Smoother and more tahini-oriented than Mom used to make. More Palestinian-style than Israeli-style.
Dan's famous recipe.
A refreshing, citrusy drink.
Extremely decadent, rich baked mac and cheese. Expensive but it serves quite a few.
My favorite cocktail in the world.
This cocktail recipe comes from Tom Macy, and is served at Back Forty in NYC. It's refreshing, herbal and unusual.
This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness.
Chewy, slightly crumbly, slightly salty cookies. Works best with smooth peanut butter but chunky will do.
My grandmother's pie crust. One of the family treasures. Light and flaky.
Although this is delicious, eating it always gives me a headache.
Flaky, crisp, tender, and onion-y.
An excellent way to use excess starter, this is the moistest, richest quick bread I've ever made.
The best biscuits. Exceedingly tender, with just a hint of sour.
The bread recipe I've been developing for almost ten years.
English muffins, full of nooks and crannies, tender with a little bit of sourdough tang.
An excellent way to use leftover starter, and also an excellent way to make pizzas.
These waffles are soft and chewy, but rise quite a bit.
A rich cocktail with rye, sweet vermouth, and green chartreuse.
Extremely crispy tofu planks, ideal for salads.
This makes about a 2x concentration compared to store-bought, as near as I can tell.
A warming stew.
Raised donuts, worth deep-frying for. Try filling them with jam or custard.
Creamy, smooth home-made yogurt.