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Entries tagged with 'freezing'

From Serious Eats Talk: How to Freeze Pizza Dough

Slice Adam Kuban Closed

Over on Serious Eats Talk, Cary asks: I finally managed to make a double batch of my current favorite pizza dough (new KA 600 mixer, replacing old worn down KA) and I want to freeze half. It's been doing the cold rise for several days. So, do I punch it down before freezing, and how and how long do I thaw it when I'm ready? I don't expect to freeze dough often, but I'd like it to work when I do! If you want to take or leave intel, click on through »... More

Serious Green: Freeze It Now, Eat It Later

tressa eaton 17 comments

"Freezing is easier than traditional canning, but don't just start chucking plums into the freezer with reckless abandon." [Photograph: Cornell University Library] Summer is on its way out the door and it's taking delicious fruits and vegetables with it. Now's the time to preserve the bounty from your garden or local farmers' market, to keep you eating local during the tomato-less and berry-less days ahead. Over the past couple of years, I've fallen head-over-heels in love with canning. I've canned blackberry-ginger jam and sweet pickles, spicy tomato sauce and sour cherry preserves. I've got a shelf full of canning books, both new and old. I've taught others to can, and I even wrote a 50-page senior essay on the history... More

Cook the Book: Stewed Onions with Marjoram

Serious Eats Caroline Russock Post a comment

The smell of slowly cooked onions can be truly intoxicating. There's a magic moment when the onions start caramelizing and releasing their sugars and your kitchen smells like the most inviting place in the world. This recipe for Stewed Onions... More

Zucchini Flower Sauce

Serious Eats Caroline Russock Post a comment

The following recipe is from the May 20 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Photograph by Brian Yarvin I think that zucchini flowers are one of the most beautiful things... More

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