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Entries tagged with 'Nancy Silverton'

Sugar Rush: "Nancy's Favorite" Cookies from Short Cake, Los Angeles

Sweets Erin Jackson 1 comment

The quarter-sized discs of TCHO chocolate really sold me on "Nancy's Favorite" (as in Nancy Silverton), the chocolate chip cookies at Short Cake in the Original Farmers Market in Los Angeles. More

Mozza: Coming Soon to San Diego and a New York City...Airport?

Slice Niki Achitoff-Gray 6 comments

Partners Nancy Silverton, Mario Batali, and Joe Bastianich have made quite the splash in L.A.'s restaurant scene since opening Pizzeria Mozza in 2007. Now, the trio is getting ready to open new branches in San Diego and New York. More

Video: Ask Nancy Silverton, Week 4

Jessica Leibowitz 3 comments

As more chefs and bakers transition to owning several restaurants and bakeries, there's an obvious and necessary shift in their day-to-day roles. This month's Ask Nancy Silverton video highlights such challenges in a shift in creativity, as well as the simple, sad truth: we can only be in one place at one time. More

Video: Ask Nancy Silverton, Week 3

Jessica Leibowitz 7 comments

In the latest installment of our Nancy Silverton video series, in which the baker maven answers questions from the Serious Eats community, Nancy reveals the difference between the dough recipe found in the Mozza cookbook and the dough recipe she uses at the actual pizzeria. 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

Video: Ask Nancy Silverton, Part I

Jessica Leibowitz 9 comments

A few weeks back we asked you folks to send in questions for Nancy Silverton, founder of La Brea Bakery, owner of Pizzeria and Osteria Mozza, and partner at new burger joint Short Order. We're truly grateful that the Los Angeles superstar took the time to answer some of our questions. Check out the first in our Nancy Silverton video series, in which she talks about the inspiration behind her famous pizza crust, some of her favorite pie-men, and more. More

Ask Nancy Silverton!

J. Kenji López-Alt 33 comments

The winner of countless awards from the world's most respected cooking organizations and magazines, Nancy Silverton is a woman with a story to tell. Now's your chance to ask her anything you'd like, from how she makes her pizza dough to the best way to grind burgers. Want to know the biggest challenges of running a world-class restaurant? She's got opinions. We'll be shooting all the answers in video, so if you'd like to get a tour of her kitchen, or perhaps a demo on how to stretch a pie, well, we can make that happen too. More

Nancy Silverton's Breakfast Sandwich

Serious Eats Blake Royer 1 comment

I usually listen to Nancy Silverton, and especially to her sandwich cookbook, where I got this recipe. First, she serves it open-faced on crusty bread, which is rubbed with a garlic clove, Spanish-style, adding the intoxicating hint of garlic but nothing more. The real story here might be the scallion oil, which takes about ten seconds to make and is nothing more than scallions and parsley pureed with olive oil. More

Snapshots from Los Angeles Loves Alex's Lemonade Benefit

Kelly Bone 6 comments

Last Last Sunday, on the lawn of Culver Studios, the chef-tacular second annual L.A. Loves Alex's Lemonade benefit was held for pediatric cancer research. Deeply moved by Alex's story, Los Angeles chefs Suzanne Goin(AOC, Lucques, Tavern) and husband David Lentz (The Hungry Cat), plus Goin's business partner Caroline Styne, have collected an astonishing group of chefs, mixologists and vintners. Everyone came out to lend a hand, a grill and a copious amount of wine and whisky to support the cause. More

Cook the Book: Nancy Silverton's Pizza Dough 

Serious Eats Caroline Russock 25 comments

The beauty of Nancy Silverton's Pizza Dough is that she went about creating it from a bread baker's perspective stemming from her beginnings at L.A.'s La Brea Bakery. Her goal for the pizzas at Mozza was to create a dough with an open hole structure, where the just baked crust was full of big, irregular air pockets, giving it an airy cornice (or outer rim). For The Mozza Cookbook, Silverton tweaked her dough recipe used in the pizzeria for home cooks (those of us who don't have the luxury of a high heat wood-fired pizza oven). More

Cook the Book: Fresh Ricotta and Egg Ravioli with Brown Butter

Serious Eats Caroline Russock 1 comment

These are the ravioli that runny yolk lovers dream of: oversized packets of fresh pasta dough filled with creamy, nutmeg-spiked ricotta with a single egg yolk nestled within. Once your fork cuts through the tender pasta, that oozy yellow yolk makes its way onto the plate, mixing with the brown butter and creating a rich sauce for the ricotta-filled ravioli. More

Roasted Baby Peppers Stuffed with Tuna

Serious Eats Caroline Russock Post a comment

These Roasted Baby Peppers Stuffed with Tuna from The Mozza Cookbook are Nancy Silverton's ode to an antipasto made by Lidia Bastianich, one of the forebears of traditional Italian cooking in America. More

Cook the Book: Ribollita "Da Delfina"

Serious Eats Caroline Russock 2 comments

While the big, beefy steaks and cellared Brunellos are some of Tuscany's flashier offerings, the region is also home to a homier dish, Ribollita, a filling bowl of minestrone thickened with day-old bread. When Nancy Silverton decided to adapt this wintry soup for The Mozza Cookbook she looked to the restaurant Da Delfina, where they do ribollita a little different, transforming it from soup to a crunchy soup-based fritter. More

Cook the Book: Orecchiette with Fennel Sausage and Swiss Chard

Serious Eats Caroline Russock 1 comment

Sausage and greens are a glorious pair, whether piled into a sandwich or in this Orecchiette with Fennel Sausage and Swiss Chard is a hearty and fall-perfect Puglian classic brought stateside by Nancy Silverton and Matt Molina, executive chef at Osteria Mozza. More

Cook the Book: Meatballs al Forno

Serious Eats Caroline Russock 5 comments

Nancy Silverton had traditional Italian cuisine on the mind when writing menus for Osteria Mozza but when it came to Pizzeria Mozza she made one Italian-American exception on the menu for meatballs. And it was a happy exception: these Meatballs al Forno adapted from The Mozza Cookbook ended up being the most popular antipasto on the menu. More

Cook the Book: 'The Mozza Cookbook'

Caroline Russock Closed

A meal at Mozza is a memorable one to say the least but for those of us without plans to travel to Los Angeles anytime soon, Nancy Silverton has adapted many of Mozza's greatest hits for The Mozza Cookbook. We'll be cooking from it all week! Enter to win a copy here. More

Dinner Tonight: Spinach Salad with Lentils and Crispy Goat Cheese

Serious Eats Blake Royer 5 comments

I credit Nancy Silverton with my recent decision that an oozing patty of crisp goat cheese is a completely acceptable dinner. Especially when you lay it on a bed of green lentils sauteed in garlic and fresh spinach leaves. French green lentils—which hold their shape well when cooked, resisting mushiness—are a high-protein healthy component that help counteract the decadence. More

Sunday Brunch: Zucchini Frittata with Blue Cheese

Serious Eats Ed Levine 3 comments

The blue cheese adds the tang and the creaminess that elevate this Mark Peel and Nancy Silverton recipe to morning greatness, which I've adapted from one of my favorite brunch cookbooks, At Home: Two Chefs Cook for Family & Friends.... More

Sunday Brunch: Creamy Scrambled Eggs with Porcini Mushrooms

Serious Eats Ed Levine 1 comment

Even the creamiest scrambled eggs aren't exactly loaded with flavor, so when I came across this Nancy Silverton and Mark Peel recipe for scrambled eggs with porcini mushrooms, I got very excited. Dried porcini mushrooms are one of those flavor... More

Sunday Brunch: Goat Cheese Soufflé

Serious Eats Ed Levine 6 comments

Adapted from At Home: Two Chefs Cook for Family and Friends by Mark Peel and Nancy Silverton. Think of this dish as a delicious savory pudding instead of a soufflé. It's easy to make, much sturdier than it sounds, and... More

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