Cheesy-Spicy-Herby Goodness Those glass pizza shakers at Pete Zaaz are not filled with Parmesan or red pepper flakes. No, they’re filled with the ultimate pizza topping: a spiced mix of ground Cheez-Its.
Charred and then mashed with earthy paprika and sour sherry vinegar, we love this dish as a condiment on roast lamb or served as a dip with pita chips.
French Onion Panade
NYT Cooking: Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread. Cook the onions slowly, until they're a deep caramel color, and then season them properl...
Roasted Apple, Butternut Squash and Caramelized Onion Pizza