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Entries tagged with 'Jim Lahey'

Jim Lahey's Favorite Hell's Kitchen Eats

New York Bao Ong 22 comments

Master baker Jim Lahey describes Hell's Kitchen as the "last vestige of unpretentious, gritty New York." And while there are countless restaurants, he considers any place "even semi-edible in the neighborhood is a godsend." Here are his favorites. More

Jim Lahey's Cauliflower Pie

Caroline Russock 5 comments

Jim Lahey has a thing for charred flavors. His pizzas bake up with crisp leopard spotted crusts giving them a hint of smoke and a lot of crunch. He's employed the same high-heat technique for his Cauliflower Pie from My Pizza, a Béchamel-sauced pizza topped with roasted florets, mozzarella, green olives, chile flakes, and garlic. More

Jim Lahey's Cauliflower Pie

Serious Eats Caroline Russock 3 comments

Jim Lahey has a thing for charred flavors. His pizzas bake up with crisp leopard spotted crusts giving them a hint of smoke and a lot of crunch. He's employed the same high-heat technique for his Cauliflower Pie from My Pizza, a Béchamel sauced pizza topped with roasted florets, mozzarella, green olives, chile flakes, and garlic. More

Jim Lahey's Pizza Bianca

Caroline Russock 19 comments

Our love for Jim Lahey's Pizza Bianca is no secret. Remember when Ed declared that a whole Pizza Bianca was the ultimate dinner party bring-along? Well, lucky for us and all fans of Pizza Bianca, Lahey has adapted it for My Pizza, and even better, it's another fantastic and dead simple No-Knead recipe. More

Jim Lahey's Pizza Bianca

Serious Eats Caroline Russock 8 comments

Our love for Jim Lahey's pizza bianca is no secret. Remember when Ed declared that a whole pizza bianca was the ultimate dinner party bring-along? Well, lucky for us and all fans of pizza bianca, Lahey has adapted it for My Pizza, and even better, it's another fantastic and dead simple no-knead recipe. More

Shiitake with Walnut Purée Pizza

Serious Eats Caroline Russock 3 comments

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 Bird's Nest Pie

Caroline Russock 5 comments

Aside from being one of the loveliest pizzas on the menu at Jim Lahey's pizzeria, Co., it's also the most spring appropriate. Beginning with Lahey's signature No-Knead Pizza Dough, this pie gets topped off with finely grated Parmesan, nutty Saint-Nectaire cheese, and a tangle of thinly shaved asparagus stalks. Sounds pretty good, right? Just wait, it's about to get even better. More

Jim Lahey's Bird's Nest Pie

Serious Eats Caroline Russock 3 comments

Aside from being one of the loveliest pizzas on the menu at Jim Lahey's pizzeria, Co., it's also the most spring appropriate. Beginning with Lahey's signature No-Knead Pizza Dough, this pie gets topped off with finely grated Parmesan, nutty Saint-Nectaire cheese, and a tangle of thinly shaved asparagus stalks. Sounds pretty good, right? Just wait, it's about to get even better. More

Video: Ask Nancy Silverton, Week 2

Jessica Leibowitz 1 comment

Here's the second segment of our Nancy Silverton video series, in which the baker maven answers questions from the Serious Eats community. In the spirit of the ever-popular no-knead dough recipes, this week she'll discuss Jim Lahey's famed method for mixing flour, salt, water, and yeast. More

Jim Lahey's Radicchio Salad

Caroline Russock 1 comment

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

Serious Eats Caroline Russock Post a comment

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

Caroline Russock 10 comments

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

Serious Eats Caroline Russock 2 comments

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'

Caroline Russock Closed

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

Jim Lahey's No Knead Pizza with Broccoli Rabe, Garlic, Ginger, and Thai Chilis

Serious Eats J. Kenji López-Alt 3 comments

Easy home-made pizza with Jim Lahey of Co. All you need is a pizza stone and a broiler. More

Video: Jim Lahey Makes No-Knead Pizza At Home

Slice J. Kenji López-Alt 47 comments

If there's one thing any home pizza maker can tell you, it's that its nearly impossible to get the same bubbly, crisp, charring that you get from a real-deal wood fired Neapolitan pizza oven. Check out this video where Jim Lahey shows us that not only is it possible, it's actually pretty damn easy to do. More

Jim Lahey's No Knead Pizza Dough

Serious Eats J. Kenji López-Alt 35 comments

Check out the video below for tips on stretching, topping, and baking your dough: This recipe works well with Jim Lahey's No Knead Broccoli Rabe, Garlic, Ginger, and Thai Chili Pizza. Note from Lahey: While I'm not picky about the... More

The Food Lab: The Science of No-Knead Dough

The Food Lab J. Kenji López-Alt 81 comments

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

Serious Eats J. Kenji López-Alt 45 comments

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.)

Slice Erin Mosbaugh 9 comments

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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