This is my own version of  an authentic Spanish Paella that I’ve adapted and modified from recipes in Penelope Casas’ fine Spanish cookbook, The Foods and Wines of Spain, along with Mario Batali’s Paella recipe from the PBS series Spain – On the Road Again.

This recipe is adequate for four or five people and can certainly be scaled up if you have a larger paella pan. I use chicken wings, chicken sausage, . . . → Read More: Dave’s Fish and Fowl Paella

This is a recipe for a classic Italian pizza dough that I’ve adapted and modified from Steve Sullivan’s pizza dough recipe in Dori Greenspan’s book, Baking With Julia. The recipe is adequate for two 14-inch pizza crusts. Regular all-purpose flour can be easily substituted if high-gluten flour is unavailable. Let me know what you think!

1 1/2 teaspoons active dry yeast 1 1/2 cups tepid water 1/4 cup olive oil 4 1/2 cups King . . . → Read More: Dave’s Pizza Dough