PizzaWhite Pizza with Ricotta and Garlic
No tomato at all. Ricotta, garlic oil and mozzarella, finished with lemon zest and rocket so it never tastes as heavy as it sounds.
25 hrServes 4Medium
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10 recipes found
Pizza
PizzaNew York-Style Pepperoni Pizza
A larger, thinner, foldable slice with a cooked sauce and low-moisture mozzarella. Use cup-and-char pepperoni and it curls into little pools of paprika oil.
26 hrServes 4Medium
PizzaNeapolitan Margherita Pizza
A 24-hour cold-fermented dough, uncooked tomato sauce, and the hottest oven you own. Three toppings, and every one of them has to be good.
25 hrServes 4Hard
BreakfastClassic French Crêpes
A thin batter that must rest for an hour, and a pan you barely grease. Rushing the rest is why home crêpes tear.
1 hrServes 4Medium
BreakfastFluffy American Pancakes
Buttermilk, a lumpy batter and a pan that is cooler than you think. Three small things that between them add about a centimetre of height.
25 minServes 4Easy
BreakfastBelgian Waffles
Whipped egg whites folded in at the last moment. That is what gives the deep pockets their shatteringly crisp shell and near-hollow inside.
40 minServes 6Medium
BreakfastThick-Cut French Toast
Day-old bread, cut thick, soaked properly rather than dipped. Stale bread is not a compromise here — fresh bread turns to mush in the custard.
25 minServes 4Easy
SoupsShoyu Ramen
Built in three separate parts — tare, broth and toppings — the way real ramen shops do it. Assemble in the bowl, not the pot, and never boil the noodles in the soup.
2 hr 30 minServes 4Hard
SnacksTriple-Cooked French Fries
Simmered, dried, then fried twice at two different temperatures. Tedious, entirely worth it, and the reason restaurant chips taste the way they do.
1 hr 30 minServes 4Medium
MainsButtermilk Fried Chicken
An overnight buttermilk brine, a craggy double-dredge, and oil held steadily at 165°C. Patience at every stage, and it rewards all of it.
1 hr 10 minServes 4Hard