Month: September 2026

Beef Stock

• Rinse fresh trimmed beef bones, place in a large stockpot or kettle, cover with water, cover the pot, and simmer 3 to 4 hours.
• Remove bones, cool broth, pick off meat, and skim off fat. Return meat removed from bones to the broth and reheat to boiling.
• Fill jars, leaving 1 inch headspace. Adjust lids and pressure-process according to the tested schedule in the notes.

Chicken or Turkey Stock

• Place large carcass bones in a large stockpot, add enough water to cover, cover, and simmer 30 to 45 minutes or until meat can be easily stripped from bones.
• Remove bones and pieces, cool broth, strip meat, discard excess fat, and return meat to broth.
• Reheat to boiling and fill jars, leaving 1 inch headspace. Adjust lids and pressure-process according to the tested schedule in the notes.

Dough

• Mix all dough ingredients until evenly moist with no dry pockets. Cover tightly and let rise at least 8 hours and up to 24 hours.
• Pour 2 tablespoons oil into each of two 10- to 12-inch cast-iron skillets and swirl to coat. Divide dough in half and gently form each piece into a loose ball by repeatedly pulling and tucking the sides underneath.
• Place each dough ball smooth-side down in the oil, flip to coat, and gently flatten with your palm. Cover each skillet tightly with plastic wrap and leave undisturbed at room temperature for 2 hours.

Bake

• Preheat oven as high as it will go, preferably 550°F. Remove plastic wrap. If needed, gently pull dough to the skillet edges and release any large trapped air bubbles.
• Spread half the sauce over each pizza all the way to the edges. Divide mozzarella and pepperoni evenly between pizzas. Add half the basil now if using.
• Bake 12 to 20 minutes, until the bottom is crisp and deep brown and the top is bubbly and golden to deep golden brown.
• Slide pizzas onto a cutting board. Scatter with remaining basil if using. Rest 5 minutes, slice into wedges, then rest another 3 minutes before serving.

• Place potato and water in a small saucepan. Bring to a boil, reduce heat, cover, and cook 10 to 15 minutes until tender. Drain, reserving 1 cup of the cooking liquid. Mash the potato without milk or butter and set aside.
• Cool the reserved cooking liquid to 110°F to 115°F. In a large bowl, dissolve yeast in 1/4 cup warm water.
• Add warm milk, butter, sugar, salt, 4 cups flour, mashed potato, and the reserved cooking liquid. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down. Turn onto a lightly floured surface, divide in half, and shape into loaves. Place in two greased 9 x 5-inch loaf pans. Cover and let rise until doubled, about 30 minutes.
• Bake at 375°F for 30 to 35 minutes, until golden brown. Remove from pans to wire racks to cool.

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• Separate the eggs. Beat the egg whites in a separate bowl until stiff peaks form.
• Mix the egg yolks, vegetable oil, milk, and vanilla into the dry ingredients.
• Gently fold in the beaten egg whites.
• Cook in the prepared waffle maker until golden and cooked through.

• Preheat oven to 350°F and grease a 13 x 9-inch baking dish.
• Brown the sausage. Add onion, bell pepper, celery, and garlic and cook 2 minutes. Remove from heat and transfer to a bowl to cool.
• Crumble the cornbread into the bowl. Add the remaining ingredients and moisten with chicken stock, taking care not to overmoisten.
• Bake covered for 35 minutes. Uncover and bake an additional 15 minutes.

• Mix the starter ingredients until well combined. Cover and let rest overnight at room temperature, ideally 65°F to 75°F, until bubbly.
• Combine all dough ingredients, including the starter. Mix and knead into a smooth, soft dough, adding up to 2 tablespoons additional water if needed.
• Place in a lightly greased bowl, cover, and let rise until nearly doubled, about 1 1/2 to 2 hours.
• Gently deflate and pat or stretch into a roughly 9 x 12-inch, 3/4-inch-thick rectangle. Spritz with water or brush with garlic oil, then sprinkle with cheese and optional Pizza Seasoning.
• Roll up from a long side into a log and pinch the seam and ends closed.
• Place seam-side down, cover, and let rise until puffy, about 1 to 1 1/2 hours. Near the end of the rise, preheat oven to 425°F.
• Cut crosswise into four mini-loaves, or in half for two larger loaves. Place cut-side up on lightly greased or parchment-lined baking sheets and spritz with warm water.
• Bake mini-loaves 25 to 35 minutes, or larger loaves 35 to 40 minutes, until the cheese is melted and the loaves are deep golden brown.

• Heat a large saute pan over high heat. Add the sausage and cook until golden brown. Remove with a slotted spoon to a paper-towel-lined plate.
• Add butter to the rendered fat, then add onion, celery, and carrot and cook until soft. Add garlic and cook for 1 minute. Remove from heat and fold in sage. Transfer to a large bowl and cool slightly.
• Preheat oven to 425°F.
• Add the sausage, egg, and bread to the cooled vegetable mixture and mix to coat. Add enough chicken stock to moisten. Season with salt and pepper to taste.
• Butter a large baking dish, transfer the mixture to it, and bake 25 to 30 minutes, until golden brown.

Instructions

• Preheat the oven to 200°F to keep finished batches warm. Trim and peel the onions, slice into thick rings, and separate the rings.
• Set up three shallow bowls: flour in the first; eggs beaten with milk in the second; and panko in the third. Mix the smoked paprika, onion powder, garlic powder, and salt separately, then divide the seasoning evenly among the three bowls and stir each to combine.
• Coat each onion ring first in flour, then in the egg mixture, then in the panko mixture, pressing the crumbs onto the ring.
• Generously spray the air-fryer basket with cooking spray. Arrange a single layer of onion rings and spray the tops. Air fry at 375°F for 10 minutes, flipping halfway through.
• Transfer the cooked batch to a baking sheet in the warm oven while cooking the remaining rings. Serve with dipping sauce if desired.

Instructions

• Add the coconut, green chilies, ginger, salt, and water to a blender and grind to a smooth paste. Transfer to a bowl.
• For the tempering, heat the oil in a small pan over medium heat. Add the mustard seeds and let them pop, then add the hing.
• Add the urad dal and dried red chilies and stir for about 30 seconds, until the dal begins to change color. Add the curry leaves, stir, and remove from the heat.
• Pour the tempering over the chutney, stir, and serve.