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.
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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.
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.
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.
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.
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.
Easy home-made pizza with Jim Lahey of Co. All you need is a pizza stone and a broiler.
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...
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.
Jim Lahey's approach to pizza is decidedly Italian: combine great dough with toppings that are simple, clean, and light. His Pizza Patate is made of a thin, evenly crisp crust topped simply with thinly sliced potatoes, onions, olive oil, and rosemary.
The following recipe is from the March 31 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Sandwiches don't usually require a recipe, but I couldn't resist sharing this Panino "PMB" from My...
I suppose I should start by saying that peanut butter and jelly has never been one of my favorite sandwiches. I've always been more of a turkey or tuna girl. But this jelly roll-like loaf made of peanut butter dough and lined with jelly from My Bread by Jim Lahey looked way too delicious not to share, no matter where you stand on PB&J.
The ingredients for this Tortino di Cioccolato are similar to that of a flourless chocolate cake, but there was something fascinating about including bread crumbs too. Would they break down during the baking or keep their crunchiness? Do the finished tortinos have the same fermented quality as Lahey's signature no-knead bread?
There was no way that I could resist four long, thin baguettes studded with olives and sun-dried tomatoes. They looked absolutely beautiful, and knowing that the dough was based on Jim Lahey's foolproof no-knead bread method, I was confident that the finished loaves wouldn't be an all-day project.
I was a little late to jump on the No-Knead Bread bandwagon—it was one of those recipes that I'd been meaning to try but never got around to, until about a month ago. Ever since that first loaf, Jim Lahey's no-knead bread has become an instant staple in my kitchen and I try to have a bowl of dough proofing on my counter at all times.