With flecks of thyme and a touch of tangy sour cream, this farro mushroom hash would be great on its own, but finishing it off with perfectly poached eggs puts it over the top. It's a winner. More
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
[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More
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
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
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
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
[Photograph: Nick Kindelsperger] Adapted from Mollie Katzen's Get Cooking About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.... More
Like any great brunch, this dish comes together quickly with few ingredients that won't be in the pantry. Mushrooms on toast are a classic dreary morning breakfast, made better by a pot of hot black tea and a newspaper. Although button mushrooms are a great easy standard, there are so many fantastic mushrooms to choose from it can be hard to stick with just one. Try a variety of different mushrooms to give this brunch standard a new twist. More
Nutty, chewy, and good for you to boot, farro is a great grain. It can be slowly simmered and stirred in place of rice for risotto, tossed with veggies and chilled as a salad, or fried into crisp little patties for these Farro and Mushroom Burgers. More
