Food

Recipes

Try 3 Scrumptious Recipes From The New Cookbook, Perfect Pan Pizza

Peter Reinhart, award-winning author of eight books on bread and baking. shares his secrets to great pan pizza, from memorable crust to cubed — not grated — cheese (who knew?) The cookbook gives step-by-step instructions for making deep dish pies with rimmed baking sheets and deeper pans. Toppings run the…

Recipes

Grape Tomato And Ricotta Cream Roman-Style Pizza

Try this Grape Tomato And Ricotta Cream Roman-Style Pizza recipe from the cookbook Perfect Pan Pizza by Peter Reinhart. One of the charming qualities of many Roman-style pizzas is that they can be topped after they come out of the oven and can be served both hot or…

Recipes

Pesto Genovese

Try this Pesto Genovese recipe from the cookbook Perfect Pan Pizza by Peter Reinhart. When I first discovered pesto about forty years ago, I thought that I had gone to heaven. Pesto was so new and different to Americans then. Sadly, we’ve now become too familiar with it,…

Recipes

White Flour Dough

Try this White Flour Dough recipe from the cookbook Perfect Pan Pizza by Peter Reinhart. This first dough, which makes a 100 percent white flour pizza crust, is the most popular, but the ones that follow, Whole Grain Country-Style Dough (page 29), with variable amounts of whole grain…

Recipes

Chef Anna Olson Shares Her Baking Essentials & Signature Lemon Squares Recipe

Known as Canada’s baking sweetheart, Anna Olson is every bit as sweet in person as she is on screen. In addition to being an Iron Chef, hosting several TV shows and authoring countless cookbooks, Anna is rounding out her empire with…

Recipes

How To Cook A Colorful Moroccan Feast At Home

Chef Doug Penfold shares recipes and advice for making his refined North African cuisine.

Recipes

Sfinge With Pistachios And Saffron Honey Syrup

Put away thoughts of sweet North American doughnuts: Moroccan sfinge are made of a simple, yeast-risen dough, so it’s the toppings you sprinkle over their crisp exteriors that really make them shine. If you have your dough ready and can fry the sfinge at the end of your meal to…

Recipes

Tagine Of La Kama Chicken With Apricots and Spinach

If you don’t have a tagine, the best alternative is a wide and shallow Dutch oven or sauté pan with a tight-fitting lid. And if you’re using an alternate pan, that pan can be used for the earlier frying steps. In his spice mix, Doug Penfold uses cubeb, or comet’s…

Recipes

Roasted Beet Salad With Preserved Lemon and Cinnamon

This beet salad makes use of an ingredient that most people throw out — the inside pulp of a preserved lemon. Puréed in a mini food processor, it contains a lot of flavor that you can add to a marinade or dressing. Taste the pulp as you…

Recipes

Carrot And Radish Salad

This simple Moroccan salad uses unpeeled carrots for the best flavor. Watch your timing carefully when you steam the carrots, as the tips will cook through before the thicker, stem ends. Look for orange blossom water in the Middle Eastern section of larger grocery stores.

Recipes

Marrakech-Style Green Olives

Picholine or Lucques olives originate in France but are commonly used in Morocco to make olive oil. They are excellent cocktail olives but can be hard to find here. Any large green pitted olive can be substituted in this recipe.

Recipes

How To Preserve Lemons

Chef Doug Penfold shares three easy steps to make preserved lemons at home — a staple in Moroccan dishes. 1. Look for small, thin-skinned organic lemons, preferably Meyer. Cut each lemon almost into quarters, leaving one end intact. 2. Pack the inside of each lemon…

Recipes

3 Plant-Based Recipes From The New Cookbook, Love & Lemons Every Day

Food blogger Jeanine Donofrio of Love & Lemons is changing the way we think about eating healthy with her brand new cookbook, Love & Lemons Every Day. With over 300 pages of delicious recipes, beautiful photography and savvy tips, you’ll be inspired to make fresh fruit and…

Recipes

Cherry Pie Chia Parfaits

Try this Cherry Pie Chia Parfaits recipe from the cookbook Love & Lemons Every Day. This recipe was originally intended as a breakfast, but as soon as I tried this combo I exclaimed, “This is dessert!” Creamy chia pudding, jammy tart cherries and a crunchy granola topping are…

Recipes

Cauliflower Steaks With Lemon Salsa Verde

Try this Cauliflower Steaks With Lemon Salsa Verde recipe from the cookbook Love & Lemons Every Day. Cauliflower is so versatile, and I love how this recipe uses the cauliflower from floret to core. The “steaks” are cut from the middle section, where the core holds the…