'Nancy Silverton' on Serious Eats

Nancy Silverton's Breakfast Sandwich

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 

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: Ribollita "Da Delfina"

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

Dinner Tonight: Spinach Salad with Lentils and Crispy Goat Cheese

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

Cook the Book: Tuscan Bean Soup

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

Paillard of Chicken

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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