Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
When Rain Ruins Your Grill Plans...
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... crank up that broiler! Hello Friends, I am currently in CT visiting my parents with my sister and her family. Last night, a storm rolled in just as my mother hoped to turn on the grill for chicken souvlaki. She waited it out briefly, but with eight little pairs of hungry eyes asking when dinner would be ready, she opted to use her broiler instead. It worked beautifully. The chicken emerged glistening and golden with just the right amount of char. Many of you know I love using my broiler for all sorts of things (see these green beans and this broccoli and these falafel bugers) and meat is no exception. While all broilers vary in strength, the key, in my experience, is to give them ample time to heat up: at least 15 minutes (or more if time permits). Incidentally, with a jar of biscotti on the counter, tiramisu in the fridge, and an endless supply of peasant bread, the cousins are in heaven. Hope you all are having a great weekend π PS: I brought a batch of these peppers to CT, and we heated them up for lunch yesterday and everyone, children included, gobbled them up. More Recipes to Make This WeekβChicken Souvlaki (Grilled or Broiled, Skewered or Not)β
βTzatzikiβ
βRoasted Eggplant Salad with Cucumber-Yogurt Sauce and Tomatoesβ
βCucumber & Mint Saladβ
βVeggie-Loaded Stuffed Peppersβ
βCilantro-Lime Chickpeasβ
β Virtual Cooking ClassOn Thursday, August 1st from 6-7:15 pm, Iβll be teaching a virtual cooking class on Sicilian and Grandma-style pizzas. Iβll be making three recipes from Pizza Night:
This class is part of Milk Streetβs summer pizza series, which includes classes taught by Peter Reinhart and J. Kenji Lopez-Alt. Use PIZZANIGHT15 for 15% off my class. If Your Pizzas Look Like Amoebas
In Friday's pizza newsletter, I wrote about shaping dough balls, an important step to master if you find your pizzas look like amoebas. Get the tips and watch the video here:
In Case You Missed ItβClassic Italian Dressing + A Chopped Salad β Laura Vitale's Whipped Ricotta with Honey + Pistachiosβ 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 β "15-ish Minutes," "30 Minutes," "45 Minutes," etc. β 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 β good puff pastry, excellent tomatoes, deliciously creamy blue cheese β go a long way. Three years ago, Jenny wrote The Weekday Vegetarians, in which she shared a...