Everyone likes warm Brie, but this is hot Brie that you dip your baguette or crostini in while it’s still molten. It’s crazy-easy to make. What you’ll need: A good round of Brie Either phyllo dough (Philip would insist on this) or puff pastry dough (which I happened to have in the freezer) A good-quality baguette, crostini…
Chicken with Harissa Chickpeas
From Bon Appetit, January 2014 What you’ll need (for 2 or 3 people): 1T olive oil 8 skin-on bone-in chicken thighs (bone-in chicken completely disgusts me, so I ask the butcher to de-bone them. Maybe I should get better at doing this myself). Salt & freshly ground pepper 1 small onion, finely chopped 2 garlic…
Pizza, Karl Style
The dough for this recipe is based on the Charles and Michele Scicolone recipe, from the December 1998 Pizza. Serves 2 or 3. This write-up may make things look complicated, but it’s really a straightforward process that (other than the dough-rise time) doesn’t more than 30 minutes or so. It’s well forth the time and…