Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A Reason to Turn Your Oven On (for Two Hours) + Easy, Delicious Flag Cake & More Recipes for the Week Ahead
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Hello Friends, I have been wanting to learn how to make garlic confit since April, when I tasted the sweet caramelized cloves on a pizza at Rose Pizzeria in Berkeley. I am a garlic lover and don't mind any amount of raw garlic, but I loved the mellow garlic flavor the confited cloves infused in this particular pie. It turns out garlic confit is shockingly easy to make. Place 1.5 cups of garlic cloves in a pot and cover with 1 cup of extra-virgin olive oil: Cover the pot and place in a 250ºF oven for 2 hours: Uncover to find a pot of sizzling, buttery-soft cloves: I have already enjoyed the cloves on a pizza (see below), and this weekend, today in fact, I'm trying my hand at focaccia dimpled with garlic confit and rosemary. I will report back if it's a success. Friends, I'm wishing you all a Happy Fourth 🇺🇸🇺🇸🇺🇸🇺🇸 Next week, if you're entertaining, here are a few ideas, and find a few favorites below.
July Fourth RecipesFlag Cake (a fun one to do with kids)
Whipped Cream Cream Cheese Frosting — every time I make this frosting, either for the above-pictured flag cake or this birthday cake, or this carrot cake, someone asks for the recipe, always calling out its texture.
Classic Italian Dressing + A Chopped Salad Laura Vitale's Whipped Ricotta with Honey + Pistachios (crowd pleaser!) The Easiest No-Knead Brioche Buns
4-Ingredient Balsamic-Roasted Mini Peppers
Trader Joe's 3-Ingredient Lentil Salad
Peach-Frangipane Galette (mixed berry galette is a fun one, too)
Strawberry Paloma Slushie (great for a crowd 🎉) Virtual Cooking ClassOn Thursday, August 1st from 6-7:15 pm, I’ll be teaching a virtual cooking class on Sicilian and Grandma-style pizzas. I’ll be making three recipes from Pizza Night. This class is part of Milk Street’s summer pizza series, which includes classes taught by Peter Reinhart and J. Kenji Lopez-Alt. Use PIZZANIGHT15 for 15% off my class. Summer Squash Pizza with Garlic Confit, Basil & Burrata
In Friday's pizza newsletter, I shared a recipe for the above-pictured pizza, and I also reviewed my Breville Pizzaiolo, a countertop electric pizza oven. Get the recipe and watch the video here:
Thank YouThank you to all who have ordered Pizza Night.
5 Free Resources Available to You
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, hello! Somehow summer is over, the kids are back to school, the hockey carpool has resumed, and, well, I find myself asking: how?! This summer in particular felt like a blink. Alas. Today, I have three things to share with you: First, corn on the cob: at some point in the middle of the summer, I stopped making it. Three of my children have braces, and as I noticed them night after night struggling to strip the kernels from the ears on their plates, sending corn flying everywhere,...
Hello Friends, A couple of weeks ago, I returned home to find Caroline Chambers' new book, What to Cook When You Don't Feel Like Cooking, at my door. Its arrival could not have been more timely: we had just returned from England, and in addition to feeling jet lagged or perhaps because of the jet lag, well, I didn't really feel like cooking. As I flipped through, I noticed the chapter organization — "15-ish Minutes," "30 Minutes," "45 Minutes," etc. — and immediately felt inspired. Surely I...
Friends, hello! Yesterday my copy of Jenny Rosenstrach's new book, The Weekday Vegetarians Get Simple, arrived, and about 30 minutes later the above-pictured tart, the book's cover photo, emerged from my oven. It was one of the fastest dinners I've ever assembled in a very long time and a reminder that a handful of good ingredients — good puff pastry, excellent tomatoes, deliciously creamy blue cheese — go a long way. Three years ago, Jenny wrote The Weekday Vegetarians, in which she shared a...