Rest the pizza dough at room temperature for 20 minutes prior to rolling. This helps the gluten relax so that it doesn't shrink when rolling.
There's no need to dial up dinner when you can make this takeout classic – better, cheaper and faster – at home.
The grilled koftas are also delicious served with hummus and a cucumber-and-tomato salad instead of pitas.
Cushing's mom loves the flavours of lemon and thyme in this dish. “My mom adores how supercrispy and lemony the chicken skin gets,” says Cushing. “She always snatches the skin from other people's plates.” Serve with steamed bitter greens, such as rapini or dandelion, drizzled with olive oil and a squeeze of fresh lemon. As an alternative accompaniment, serve whole grain bread or long-grain rice. “I prefer white basmati, but my mom always asks for brown,” she explains. “Either would work perfectly.”
The cuisine of the northern Basque region of Spain is known for its use of red peppers and tomatoes, which give this stew its bright colour. Using roasted red peppers from a jar saves time and adds a slight smoky flavour to this extra-chunky stew.
Brown butter makes an easy yet luscious sauce for this elegant pasta. Swap the fusilli for any other short pasta—penne or orecchiette are great options. If you prefer a milder taste, reduce the amount of hot pepper flakes.
Try this Greek takeout favourite at home! The tzatziki also makes a wonderful, cool dip on its own–pair it with toasted pita wedges and crunchy fresh vegetables.
Large portobello mushrooms are a delicious canvas for a spinach-and-feta stuffing. Quick-cooking rice blends cut down on prep time and help make your meal complete.
