Mark Bittman's Basic Pizza Dough

This is the pizza dough I make most often.

Crunchy Oven-Fried Fish

Servings: 4 Source: Cooks Illustrated/September 1, 2008 Ingredients 4 slices large white sandwich bread, torn into 1-inch pieces 2 tablespoons unsalted butter, melted salt and ground black pepper 2 tablespoons fresh parsley, minced 1 small shallot minced, about 2 tbsp ¼ cup flour 5 tablespoons flour 2 large eggs 2

Vegan Red Beans and Rice

Difficulty: Easy Source: Adapted from Alton Brown/Good Eats/Creole in a Bowl Ingredients For the Rice: 3 cups water 2 cups long-grain brown rice rinsed For the Vegetables: 2 tablespoons olive oil 1 medium onion chopped 1 medium red bell pepper chopped 3 stalks celery chopped 2 teaspoons kosher

Chocolate Almond Shortbread

Servings: About 80 2-inch cookies Source: Adapted from Bo Friberg/The Professional Pastry Chef Ingredients 2 eggs 200 grams almond paste broken into lumps (7 oz package) 14 ounces unsalted butter at room temperature 200 grams granulated sugar ¼ teaspoon baking soda ½ teaspoon vanilla extract 510 grams bread flour 1 cup

Sweet Tart Dough

Servings: Serves: 4 22cm Source: Desserts by Pierre Herme Ingredients 10 ounces (285g) (2½ sticks) unsalted butter, at room temperature 1½ cups (150g) powdered sugar sifted ½ cup (100g) finely ground almond powder lightly packed. (I use a food processor to make this from slivered almonds) ½ teaspoon salt ½ teaspoon vanilla bean