 When it comes to rice, I’m a big fan of Indian cuisine, due in no small part to my preference for basmati rice over most other varieties. I also tend to like rice that’s been goosed up a bit with other ingredients and that has been made with a broth rather than just water. The inspiration for this particular dish comes from two sources, the Spicy Basmati Rice recipe from the excellent cookbook, Madhur . . . → Read More: Spicy Basmati Rice with Black Mustard Seeds  There are a lot of mediocre pie crust recipes out there, and most of them have one of two common shortcomings. Either the crust is not tender, or the crust does not have the desired, flaky texture. There are a variety of methods to address these issues, but most of these techniques are bit of a catch-22. Flakiness can be obtained by using lard as some or all of the fat in the . . . → Read More: Pie Dough Made With Vodka  I’m not sure how many different carrot cake recipes I’ve tried or modified over the years. I never really kept track. But no matter the recipe, there was always something missing, until eventually I came across a recipe that was almost perfect. . . . → Read More: Dave’s Carrot Cake  Elisa and I usually share pie making duty–Elisa makes the fillings, and I make the crusts. So I’m including a crust recipe and a filling recipe here. Before I start listing ingredients, first a word about lard. Lard was commonly used as an ingredients in pie crusts up until the second half of the twentieth century, when health concerns drove people to substitute other kinds of fat, such as vegetable oil, margarine, vegetable . . . → Read More: Dave & Elisa’s Apple Cranberry Pie  When fall comes and the weather turns cooler, nothing satisfies like a good, hearty soup. This recipe is my own version of a nice, hearty tomato-based sausage soup. The recipe is easy and straightforward, and the result never fails to satisfy. A bowl of this soup, accompanied with a generous slice of rustic bread, is not just a meal unto itself; it’s a meal to remember. We often have soup parties, and of . . . → Read More: Dave’s Hearty Sausage Soup  Italian food is regional food and each region has its incomparable dishes. These vary from town to village and the rivalries through countless generations over whose is best have brought superb results. Nothing warms the body and soul on a crisp fall day or cold winter day like a great soup. I was raised in Italy (mainly) and the Italians make innumerable fantastic soups. This is a recipe for an authentic ribollita which . . . → Read More: Ribollita – Hearty, healthy and delicious!  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 |
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