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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

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

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

Sunday Brunch (or Dinner): Twelve Egg Frittata with Bacon and Bitter Greens

Serious Eats Ed Levine Post a comment

Though this twelve egg frittata, from the fertile culinary imaginations of Mark Peel and Nancy Silverton, is a great brunch dish, it can also easily be served throughout your Super Bowl gathering, because it's good warm, at room temperature, or... More

Sunday Supper: Seared Beef Filet with Horseradish-Spiked Mashed Potatoes and Horseradish Cream

Serious Eats Ed Levine 6 comments

On Sundays when I was growing up we would frequently have grilled steak and pizza for dinner. I have no idea what my mother's rationale was for serving such an unlikely but delicious combination, but I have to tell you... More

Raised Doughnuts, Twists, and Holes

Serious Eats Ed Levine 5 comments

If you were upset with my inclusion of apple fritters in this series of Nancy Silverton doughnut recipes, then I'll return to "true" doughnut form with this recipe, which makes raised doughnuts, twists, or holes. Raised Doughnuts: Twists and Holes... More

Cook the Book: Apple Fritters

Serious Eats Ed Levine 1 comment

I know that some of you will grouse and tell me that an apple fritter is not a doughnut. And, you're probably right. But, because it's sold in doughnut shops everywhere, I'm including this recipe. Apple Fritters... More

Nancy Silverton's Buttermilk Cake Doughnuts

Serious Eats Ed Levine 3 comments

And here's the first of that handful of recipes I just told you about. It's for an old-fashioned buttermilk cake doughnut. Cake doughnuts are different from yeast-raised doughnuts in that they get their lift from baking soda and baking powder.... More

Nancy Silverton's 'Pastries from the La Brea Bakery'

Serious Eats Ed Levine Post a comment

My friend Nancy Silverton is one of the greatest pastry chefs and bread bakers this country has ever produced. So when she gives a recipe for doughnuts, I'm sure to dog-ear the page it's on. She kindly allowed Serious Eats... More

Cook the Book: Tuscan Bean Soup

Serious Eats Adam Kuban 3 comments

Photograph courtesy of Knopf The recipe that follows has been adapted from Nancy Silverton's A Twist of the Wrist. Nancy's version of an Italian bean soup purées canned beans to save time without sacrificing flavor. Tuscan Bean Soup with Prosciutto... More

Here's My Favorite Brownie Recipe--What's Yours?

Serious Eats Ed Levine 7 comments

Julia Moskin's brownie article in yesterday's New York Times reminded me of something French pastry chef Francois Payard said to me at a friend's wedding many years ago. When he found out that Sarabeth Levine of Sarabeth's in New... More

Paillard of Chicken

Serious Eats Ed Levine Post a comment

My friends, bread baker and pastry chef supreme Nancy Silverton (of La Brea Bakery) and her chef ex-husband Mark Peel (of Campanile fame) wrote a great cookbook with an awful title called Mark Peel & Nancy Silverton At Home: Two... More

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