'Jim Lahey' on Serious Eats

Shiitake with Walnut Purée Pizza

Instead of relying on cheese for richness, Lahey has created a purée of long cooked, sweet onions and walnuts. It's bitter and sweet, deeply creamy, and bakes up beautifully under handfuls of sliced shiitakes and rosemary. The pizza is topped off with a drizzle of olive oil, which is more than enough for this pie, but if you must, a sprinkling of Parmesan wouldn't hurt. More

Jim Lahey's Radicchio Salad

In My Pizza, Jim Lahey has included recipes for many of the fabulous non-pizza menu items at his New York pizzeria Co., including this fascinating Radicchio Salad. It's a salad full of bitter, earthy flavors interspersed with creamy-pungent bites of Taleggio and bursts of sweet-sour balsamic vinegar. We're not quite sure how Lahey decided that radicchio, shiitakes, and Taleggio work on the same plate, but we're pretty pleased that he's passed along this unexpectedly but really quite wonderful combo to us. More

Radicchio Salad

In My Pizza Lahey has included recipes for many of the fabulous non-pizza menu items on offer at his New York pizzeria, Co., including this fascinating Radicchio Salad. It's a salad full of bitter, earthy flavors interspersed with creamy-pungent bites of Taleggio and bursts of sweet-sour balsamic vinegar. More

Jim Lahey's Basic Tomato Sauce

So when it comes to sauce making, Jim Lahey keeps it simple, as in really simple. His Basic Tomato Sauce is nothing more than tomatoes crushed and blended with a bit of salt and olive oil. No cooking, no herbs, no garlic, just tomatoes. He gives two options for tomatoes: canned or fresh. We'd go with a good can of San Marzanos until July rolls around since they're the ones that are going to pack the sweetest, tomato-iest punch. More

Basic Tomato Sauce

When it comes to sauce making, Lahey keeps it simple, as in really simple. His Basic Tomato Sauce is nothing more than tomatoes crushed and blended with a bit of salt and olive oil. No cooking, no herbs, no garlic, just tomatoes. He gives two options for tomatoes: canned or fresh. We'd go with a good can of San Marzanos until July rolls around since they're the ones that are going to pack the sweetest, tomato-iest punch. More

Cook the Book: 'My Pizza'

Jim Lahey made no-knead bread famous, and now he's back with an equally revolutionary concept, No-Knead Pizza Dough. Last week Kenji visited Lahey at his home to get the inside scoop on this groundbreaking technique (watch the video here) and this week we're baking our way through Lahey's latest cookbook, My Pizza. Enter to win a copy here. More

The Food Lab: The Science of No-Knead Dough

I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me than that it works is how it works, because by understanding the how, we can then modify the recipe to fit many different baking situations, even improving its flavor. More

Better No-Knead Bread

I've never seen what I consider to be a really satisfactory explanation of the science behind the No-Knead Bread recipe, so I'm gonna try and fill that hole here. And what cool science it is. In 2006, Mark Bittman introduced the world to a recipe from Jim Lahey of Sullivan Street Bakery, which had a whole bunch of home cooks opening up their Dutch ovens and exclaiming oh my goodness—I can't believe I just did that! It certainly had me thinking that. Even more interesting to me than that it works is how it works, because by understanding the how, we can then modify the recipe to fit many different baking situations, even improving its flavor. More

Top This: Shiitake Pie (à la Co.)

The Shiitake Pie at Co. (bread man Jim Lahey's Chelsea pizzeria) is an unusual little number, with a walnut and caramelized onion spread forming the base for shiitake mushrooms. But one bite and you'll find that the tastes and textures of this cheeseless pie are supremely harmonious. The sweet onions and rich, nutty walnuts come together to form something similar in texture to ricotta. Top that with rosemary, bold, smokey shiitake mushrooms (or try it with Hen of the Woods), and herbaceous branch lettuce and you've got yourself one make-at-home-worthy pizza. Just click through the slideshow to find out how! More

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