• Asian Rice Paper Wraps

• Baked Mac and Cheese

• Banana, Pear and Curry Pasta

• Beans with Sweet Corn and Pumpkin

• Breakfast Quinoa

• Bruschetta Sauce for Pasta

• Classic Biscuits

• Coconut Rice

• Creamy Coconut Polenta

• Creamy Zucchini, Lemon, and Pea Pasta with Crispy Pancetta

• Crispy Portobello and Chevre Ravioli

• Curried Quinoa Salad with Black Beans and Mango

• Forage Caprese Picnic Salad

• Fresh Fig, Prosciutto and Gorgonzola Pizza

• Fridge-Cleaner Strata

• Garganelli with Fennel Sausage and Melting Leeks

• Gluten-Free Mac and Cheese

• Gluten-free Millet Biscuits

• Gratin of Spinach, Lentils and Sylvan Star Gouda

• Honey Hazelnut Granola

• Jim Lahey's No-Knead Bread

• Kaffir Coconut Rice

• Lentil Pancakes with Sunny Side Up Eggs and Truffle Oil

• Lentil Salad

• Linguine Carbonara

• Linguine with Lemon Basil Tomato Sauce

• Linguine with Walnut Butter and Sage

• Lokshin Kugel (Noodle Pudding)

• Manti - Turkish Ravioli

• Mushroom-Barley Risotto with Rosemary and Cranberries

• Pappardelle with Buffalo Mozzarella and Braised Asparagus Sauce

• Pappardelle with Steelhead Trout, Preserved Lemon and Creme Fraiche

• Parmigiano-Reggiano Crisps with Goat Cheese Mousse

• Pasta alla Norma

• Pasta Stuffed with Homemade Ricotta in Tomato Sauce

• Pasta with Kale

• Pasta with Potatoes and Garlicky Salsa Verde

• Pita Bread

• Pizza Dough

• Prima Donna Mac and Cheese with Bacon and Chard

• Provenal Caramelized Onion Pizza

• Pumpkin Ravioli

• Pupusas

• Quinoa with Charred Corn, Scallions, Browned Butter and Mint

• Red Beet and Beet Greens Risotto

• Risotto con Asparagi e Prosecco

• Risotto with Kabocha Squash, Leeks and Clams

• Risotto with Tomatoes and Fennel

• Roasted Garlic and Gorgonzola Pizza

• Roasted Garlic, Carrot and Goat Cheese Ravioli in Browned Butter

• Savoury Potato Kugel

• Spicy Summer Noodles with Fresh Vegetables

• Spring Greens Risotto

• Sweet Apricot Kugel

• Sweet Potato Aloo Gobi

• Tomato Tarte Tatin with Goat Cheese

• Walnut Farka

Pizza Dough

May/Jun 2009
Makes 1 large or 2 or more small pizzas, depending on the size of your personal pizzas. Adapted from a Mark Bittman recipe. This recipe doubles easily.

1 t. instant or rapid-rise yeast
3 c. flour (approximately)
2 t. salt
1-1/2 c. warm water
¼ c. extra-virgin olive oil

Combine 1-1/2 c. flour with the salt and yeast and whisk to blend well.  Add the water and olive oil and stir until smooth. Add the remaining flour ¼ c. at a time, stirring to incorporate. When the dough is stiff and pulls away from the side of the bowl, turn it onto a lightly floured surface and begin kneading, adding a bit of flour if the dough becomes sticky. Knead until smooth.

Put the dough into an oiled bowl, cover, and let rise in a warm place until doubled in size, 1 to 2 hours. Punch down and break dough into individual pieces for personal-size pizzas, press or roll out to about ¼-inch thickness. Cover with a tea towel and allow to rest 10 minutes. Lay the dough on oiled pizza pans or pizza stones sprinkled lightly with corn meal. Top and bake in a pre-heated 500°F oven for 10 to 12 minutes.