Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
When company’s on the way, fire up the oven and gather the fixings for a pizza party. Chef Lynn Wells makes homemade dough and sauce to create a foundation for her favorite toppings.
1 cup warm water (approximately 105°) 1 tablespoon active dry yeast 2 teaspoons granulated sugar 1 tablespoon extra-virgin olive oil 2 to 2½ cups all-purpose flour 1 teaspoon salt
Combine warm water, yeast, and sugar in a large mixing bowl and stir to combine. Let mixture sit for 5 minutes or until water becomes frothy and bubbles form. Gradually stir in olive oil. Add salt and 2 cups of flour; mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a ball.
Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.
Return dough to bowl and cover with a warm, damp tea towel. Let it sit for at least 10 minutes or up to 1 hour before baking.
1 (6-ounce) can tomato paste 1 (15-ounce) can tomato sauce 1 teaspoon dried oregano 2 tablespoons Italian seasoning ½ teaspoon garlic powder ½ teaspoon onion powder ½ tablespoon salt ¼ teaspoon ground black pepper 1 teaspoon sugar
In a medium bowl, whisk together tomato paste and sauce. Stir in remaining ingredients until well combined. Store in the refrigerator in a glass jar with a lid for up to 5 days. To freeze, portion sauce into zip-top freezer bags and freeze for up to 3 months.
Marsh Kitchen and Bath brings 65 years of experience to create rooms that are boldly inspired, brilliantly designed, and expertly installed. Your ideas. Our expertise. Together we’ll go from “how do we do this?” to Beautifully Done.
1 large pizza dough ¾ cup pizza sauce 8 ounces fresh mozzarella cheese, torn into small chunks ½ pound ground country sausage, hot or mild, cooked until brown and drained ½ cup pickled mild banana peppers, sliced 2 tablespoons pimiento peppers, drained 8 ounces sharp cheddar cheese, shredded
Place a pizza stone in the oven and preheat to 500°.
Place dough on parchment paper lightly greased with cooking spray. Grease hands with olive oil and stretch the dough into a 12- to 14-inch circle. Add sauce and spread evenly, leaving a ½-inch of crust. Sprinkle mozzarella evenly over sauce, followed by sausage, peppers, and pimientos. Sprinkle cheddar on top.
Place pizza and parchment onto stone and cook for 7 to 10 minutes or until crust is brown and cheese is bubbly. Remove from oven; slice and serve.
This iconic thoroughfare in the heart of Greensboro has evolved into a modern-day creative hub with a vibrancy maintained by the many people who walk its streets and celebrate its history.
Somewhere between cutting fries and scrubbing the grills at her first restaurant management job, one chef found love. When she and her husband crave familiar flavors, these are the recipes she makes.
