Alexandras kitchen

My search for the perfect zucchini bread recipe is finally over.

Source: Nigella Lawson’s How to Be a Domestic Goddess Notes: This processor Danish pastry dough should rest in the fridge overnight, and the shaped kouign amann also rest in the fridge overnight. So, if you want to have freshly baked kouign amann for Easter Sunday, make the dough on Friday. If you need to rush the process, see the Cheese Danishes post.

Indulge in the art of bread-making with this easy-to-follow focaccia recipe from Alexandra's Kitchen. Perfectly crispy on the outside and soft on the inside, this homemade focaccia is a delightful addition to any meal. Whether you're a seasoned baker or a beginner, you'll love the simplicity and flavor of this classic Italian bread. Ideal for sandwiches, dipping, or enjoying on its own, this recipe is sure to become a favorite in your kitchen. Give it a try and bring the taste of Italy to…

Adapted from Bread Toast Crumbs 11/15/2024 Update: I recently updated the recipe slightly in that I've upped the amount of flour from the start to 550 gram, and I've also, as a result, upped the salt. This higher amount of flour makes the dough slightly more manageable to work with and does not sacrifice any flavor. Notes: Scale: For best results, please use a digital scale to measure. Salt: I now make these with 15 grams of kosher salt, which is about 5 teaspoons of Diamond Crystal kosher…

Source: Adapted from The New York Times 2004 I've adjusted the recipe only every so slightly in that I make this in one bowl, whisking the salt and baking powder directly into the batter, and adding the milk and flour successively as opposed to alternately.

Notes: As always, for best results, use a digital scale. To create a warm spot for your dough to rise: Preheat your oven for 1 minute, then shut it off. Note: Any temperature is fine, but the oven is only on for 1 minute total. You don't, for example, want to get your oven up to 350ºF and let it heat there for a minute. The oven will likely not rise about 100ºF. You just want a cozy, draft-free spot for your bread to rise. Notes for making dough ahead of time: Once the dough is mixed, pour…

Made with 4 ingredients — flour, water, salt, and yeast — this simple, no-knead pizza dough recipe is a snap to throw together, and you can use the dough the same day you mix it or store it in the fridge for up to 5 days (or freeze it!). If you love pizza with a ballooned edge and crisp but pliable crust, this pizza dough recipe is for you. **Attention Pizza Fans: My new cookbook, Pizza Night, is here.** NOTES: This recipe yields 4 rounds of dough. The recipe can be halved but know that the…

Notes: The bread: This is a sticky, no-knead dough, so, some sort of baking vessel, such as pyrex bowls (you need two 1-qt bowls) or ramekins for mini loaves is required to bake this bread. See notes below the recipe for sources. You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough — it is too big. Peasant Bread Fans! There is a book: Bread Toast Crumbs, a…

This chicken and cabbage salad with sesame seeds, scallions, and almonds is truly delicious without the chicken, but I find the chicken turns it into more of a meal and makes it last longer. // alexandracooks.com

Source: Chez Panisse Vegetables I love the simplicity of the Chez Panisse Vegetables's recipe, so I've written this one out exactly as it appears in the book and have offered some guidance on quantities/timing below: "Rub an earthenware gratin dish with smashed peeled garlic and butter. Layer overlapping slices of potato cut 1/8-inch thick. Season with salt, pepper, and thyme leaves. Make another layer of potato slices and season again. Moisten with cream, cream and chicken stock, or milk…

Making fresh pita bread at home couldn’t be easier. This recipe uses instant yeast and requires no kneading or complicated shaping. The pita rounds balloon into perfect pockets in 2 minutes in the oven. Notes: To create a warm place to rise: Preheat your oven for 1 minute; then shut it off. Parchment paper sheets: If you buy parchment paper that comes in sheets, such as the If You Care brand, you can fold the sheet lengthwise, then into thirds widthwise, and cut along the creases to create…

This is one of my favorite breads to make year round — I love it in the winter to serve with soups, and I love it in the summer to use for sandwiches. It takes 5 minutes to stir together the dough, but you have to plan ahead — it needs an overnight, refrigerator rise, but it's so worth the effort. #focaccia #bread #homemadebread

Creamy, rich, and delicious—this roasted butternut squash lasagna recipe is so easy and so good. The secret? A rosemary- and sage-infused bechamel and no-boil lasagna noodles. Adored by carnivores and vegetarians alike, this super flavorful lasagna is perfect for entertaining. Adapted from Gourmet — unfortunately, the link no longer seems to be available on Epicurious.

Notes: Baking by weight is always a good idea. Regarding flour, if you have a scale (this one costs $9!), weigh out 227 g flour. If you are using cups, use 2 cups, but fill them lightly. Loaf pans come in all different sizes. I love these Chicago Metallic standard 8.5 x 4.5-inch loaf pans and these Chicago Metallic mini loaf pans, which are so handy to have on hand around the holidays. If you use as much as a pound of zucchini, I highly recommend baking this bread in a 10x5-inch baking pan…

From my cookbook Pizza Night, this classic Italian dressing is perfect for all of your chopped salad needs. It takes no time to whisk together and yields enough for at least 3 large salads. Don't be afraid to double it, too. If you'd like to make the chopped salad pictured in the post above, you'll need: 1 head romaine lettuce, finely sliced ½ head radicchio, optional, finely sliced 1½ cups cooked or canned chickpeas (from a 16-ounce can), drained and rinsed 2-3 ounces salami, thinly sliced…

Dive into culinary bliss with Alexandra's Kitchen's take on the ultimate vodka sauce, inspired by the legendary Ina Garten. This recipe brings together the perfect blend of creamy richness and a hint of sophistication, making it a must-try for pasta lovers. Whether you're hosting a dinner party or simply indulging in a cozy night at home, this sauce will elevate your dish to gourmet status. Follow along for step-by-step guidance and tips to create a sauce that's both comforting and elegant…

Adapted from Liemessa's viral hit recipe for baked feta pasta. Notes: Local friends, if you can get your hands on Maplebrook Farm feta, it's a real treat. They sell it at the Niskayuna Co-op. If you want to turn this into the viral pasta recipe, use 4 more tablespoons oil (I cut the amount of oil in half) and boil a pound of pasta. Save the pasta cooking liquid. Toss the cooked pasta with the finished roasted tomato-feta mixture. Thin with pasta cooking liquid if necessary. If you want to…

Source: Deborah Madison's The New Vegetarian Cooking for Everyone, whose recipe leaves out the prosciutto. Filling yields 6 small calzone; for each calzone, use about 4 oz. pizza dough. I am partial to the Jim Lahey pizza dough recipe, which would yield 12 calzones — his full recipe calls for dividing the dough into 6 rounds, and I find that half of each of these rounds is perfect for one calzone. These are small calzones — 6 inches in diameter before folded. Also, I have used store-bought…