Basic Pizza Dough

This is a basic dough for the crust of a pizza. It is simple, and if you have a food processor, trivial to make, and gives good results.

I do recommend buying a kitchen scale if you are serious. Especially with flour and baked goods, measures by volume are pretty spotty.

This is from the NY Times Cooking area, and it is my go to recipe for a basic pie. I often make it without the Type 00 flour, and it comes out fine. If you have access to the type 00 flour, your crust will be smooth and chewy. Continue reading →

Pork Chili Verde

Growing up in the south bay (the San Francisco Bay Area) we often ate at Mexican restaurants. One of my favorite dishes was, and remains to this day, a hearty green pork chili, called Chili Verde. While there have been many differences in the dish, it is always a green chili pepper of modest heat (Anaheim is milder, and Poblanos make it hotter, but I often use what looks freshest when I shop, even Jalapeños). Continue reading →