Potato Noodles with Garlic-Chile Oil

Potato Noodles with Garlic-Chile Oil What type of potatoes work best for making the noodles? Russet potatoes are the ideal choice due to their high starch content and low moisture. The starch helps the noodles hold together when mashed and mixed with cornstarch, creating a smooth, pliable dough that won’t be sticky. Waxy potatoes like red or Yukon gold have more moisture and less starch, which can result in noodles that are gummy or fall apart during cooking. Selecting large, uniform russets ensures even baking and consistent texture. Baking the potatoes instead of boiling also concentrates their flavor and reduces … Read more

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Sides

Easy Stuffed Italian Frying Peppers with Rice

Easy Stuffed Italian Frying Peppers with Rice What type of rice works best for stuffed Italian frying peppers? For stuffed Italian frying peppers, long-grain rice is the best choice because it cooks evenly and maintains a firm texture, which prevents the filling from becoming mushy during the long baking process. Varieties like basmati or jasmine offer a slightly aromatic flavor and separate grains, making them ideal for stuffing peppers. Medium-grain rice can also be used if a slightly creamier texture is desired, but short-grain rice is generally avoided as it releases more starch and can make the peppers overly soft … Read more

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Appetizers / Main Courses / Sides

Sweet Shabbat Challah Rolls

Sweet Shabbat Challah Rolls Why is the dough slightly sticky instead of firm? A slightly sticky dough is intentional and essential for producing soft, tender challah rolls rather than dense or dry bread. Challah is an enriched dough containing oil and sugar, which interfere with gluten formation compared to lean doughs. If the dough feels too firm during mixing, it often indicates too much flour, which can lead to tight crumb and reduced oven spring. Properly hydrated challah rolls dough should feel supple, elastic, and tacky to the touch, but not wet or unmanageable. As the dough kneads, gluten develops … Read more

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Bread / Sides

Crisp Sheet Pan Potatoes

Crisp Sheet Pan Potatoes What types of potatoes work best for sheet pan potatoes? Use a mix of varieties enhances both flavor and texture. Russet potatoes are ideal for their starchy, fluffy interiors, which soften beautifully while roasting. Sweet potatoes add natural sweetness and a creamy texture that contrasts nicely with the russets, while purple sweet potatoes provide a vibrant color and slightly firmer bite. Choosing fresh, firm potatoes without blemishes or soft spots is crucial. Waxy potatoes like red or fingerling can also be used but will result in a denser, less fluffy texture. If you prefer all russets … Read more

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Sides

Sun Dried Tomato Focaccia with Cheddar and Thyme

Sun Dried Tomato Focaccia with Cheddar and Thyme How long should dough be cold fermented for best flavor and texture? Cold fermentation is a defining factor in the final quality of sun dried tomato focaccia, influencing flavor complexity, crumb structure, and digestibility. A minimum of 12 hours in the refrigerator allows yeast to slowly break down starches into sugars, producing a more nuanced, lightly tangy flavor and improving browning during baking. At this stage, the dough will still be mild but noticeably more developed than same-day focaccia. Extending fermentation to 24–48 hours deepens aroma, creates a more open crumb, and … Read more

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Bread / Sides

Frena Bread with Eggplant and Pepper Salad

Frena Bread with Eggplant and Pepper Salad What type of flour is best for making soft and fluffy frena bread? Using high-protein bread flour is the best choice. Bread flour contains more gluten than all-purpose flour, which allows the dough to develop strength and elasticity during kneading. This gluten network traps gases produced by the yeast, helping the frena bread rise properly and maintain its structure while baking. While all-purpose flour can be used, the resulting rolls may be slightly denser and less airy. For the lightest texture, ensure the flour is fresh and properly measured by weight. Sifting is … Read more

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Appetizers / Bread / Salads / Sides

Caramelized Brussels Sprouts with Walnuts

Caramelized Brussels Sprouts with Walnuts What type of Brussels sprouts work best for this recipe? The best Brussels sprouts for caramelized Brussels sprouts are small to medium-sized, firm, and bright green. Smaller sprouts tend to caramelize more evenly and develop a sweeter, nuttier flavor when roasted. Avoid large, leafy sprouts, as they can be bitter and may cook unevenly. Freshness is key; look for tight, compact heads without yellowing or soft spots. Washing thoroughly and trimming the ends ensures even cooking. Cutting the sprouts in halves or quarters exposes more surface area, allowing the natural sugars to caramelize beautifully in … Read more

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Sides

Southern Candied Yams with Maple Brown Sugar Glaze

Southern Candied Yams with Maple Brown Sugar Glaze What is the best type of sweet potato to use for Southern candied yams? For Southern candied yams, the ideal sweet potato is the orange-fleshed, moist variety commonly sold in U.S. supermarkets. These are often labeled as “yams,” but they are actually sweet potatoes. They are sweeter and softer than white or purple-fleshed varieties and hold up well during baking, absorbing the glaze without disintegrating completely. Choose large, uniform sweet potatoes to ensure even slices and consistent cooking. Avoid potatoes with green spots or blemishes. Using the right type is crucial for … Read more

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Sides / Thanksgiving

Roasted Fall Vegetables with Honey Chipotle Walnuts

Roasted Fall Vegetables with Honey Chipotle Walnuts Can I make these roasted fall vegetables ahead of time? The vegetables can be prepared ahead of time by chopping and seasoning the vegetables in advance and storing them in an airtight container in the refrigerator for up to 24 hours. For best results, add the honey chipotle walnuts just before roasting or during the last 10 minutes of cooking to maintain their texture. Reheat the vegetables in the oven at 350°F/175°C until warmed through, which preserves their caramelization and flavor without making them soggy. How can I adjust the spice level in … Read more

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Sides

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