Alexandra cooks

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours (or for as long as 3 days) in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more…

Recipe: Easy, same-day peasant bread recipe by Alexandra Stafford.

Adapted from Bread Toast Crumbs 11/15/2024 Update: I recently updated the recipe slightly in that I've upped the amount of flour from the start to 550 gram, and I've also, as a result, upped the salt. This higher amount of flour makes the dough slightly more manageable to work with and does not sacrifice any flavor. Notes: Scale: For best results, please use a digital scale to measure. Salt: I now make these with 15 grams of kosher salt, which is about 5 teaspoons of Diamond Crystal kosher…

Looking for ways to use your sourdough discard - this is the bread recipe you need! It's simple, tasty and ensures your sourdough starter creates no waste.

If you love pizza with ballooned and blistered edges and a crisp but pliable crust, this is the pizza dough recipe you’ll come back to again and again. And it’s easy to make—the pizza dough is no-knead, made with 4 simple ingredients, and doesn’t require special flour. Video guidance below. Attention Pizza Fans: My new cookbook, Pizza Night, is here. NOTES: This recipe yields 4 rounds of dough. Recipe can be halved; dough can be refrigerated for up to five days. I refrigerate individual…

This cake is a long-time family favorite. My mother made it for my siblings and me when we were young, and every time I pull it out of the oven, clichè as it sounds, I am reminded of summer mornings in my childhood kitchen. It's simple, adaptable, and make aheadable :) Over the years, many questions have been asked, which I've answered as best as I can in the comments. I've answered a few FAQs in the notes below the recipe as well. Also, if you're new here, welcome! You've landed on one of…

** UPDATE: VIDEO GUIDANCE IS HERE ** The makeup of this dough is the same as this sourdough focaccia. Here, the dough is baked in a loaf pan, and there is no sea salt on top. This recipe yields one large loaf. You'll need a 10 x 5-inch loaf pan, such as this one. If you only have two smaller loaf pans, such as 8.5 x 4.5-inch pans, you should probably split the dough in half after the first rise. Plan ahead: This dough rises first for 6 to 18 hours (or less if it is super hot out or if you…

Baked in a 12-cup muffin pan, these dinner rolls are a snap to throw together. Homemade, and perfect for the holiday table!

Notes: Egg steaming method adapted from J. Kenji Lopez Alt's The Food Lab. I steam my eggs for 10 minutes as opposed to 12, and I find that to be perfect. It may take some trial and error to get the timing right for you. If you like to use your Instant Pot, here is my Instant Pot hard-boiled egg recipe. I find 1 large celery stalk yields about a heaping 1/3 cup of diced celery. I use all of it. I like celery. Use more or less to taste. Pickle Juice: This is a recent discovery and…