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.
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Generous, unfussy and built for sharing.
35 recipes found · showing 25–35 (page 3 of 3)
PizzaA 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.
BreakfastButtermilk, a lumpy batter and a pan that is cooler than you think. Three small things that between them add about a centimetre of height.
BreakfastMayonnaise on the outside instead of butter, and a lid on the pan. One browns more evenly, the other melts the cheese before the bread burns.
BreakfastMashed with a fork, never blended, and seasoned far more aggressively than feels right. Under-salted avocado is the reason most versions taste flat.
Cold drinksA cooked sugar syrup rather than sugar stirred into cold water, so nothing grits at the bottom of the jug. The zest goes in too — that's where the lemon flavour actually lives.
MainsChunks of braising steak rather than mince, dried chillies toasted and blitzed into a paste, and no beans — which in Texas is not a suggestion.
PastaCheese grated by hand and added off the heat, so the sauce stays glossy instead of splitting into oily strings under the grill.
MainsAn overnight buttermilk brine, a craggy double-dredge, and oil held steadily at 165°C. Patience at every stage, and it rewards all of it.
MainsSalted an hour ahead, seared dry and hard, then basted in foaming butter. A meat thermometer does more for a steak than any amount of confidence.
MainsThin patties pressed hard onto a screaming-hot pan for thirty seconds. All the flavour lives in that lacy, craggy brown crust.
BakingThe blacker the bananas the better the loaf. Melted butter instead of creamed, one bowl, and no mixer to wash up afterwards.