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The leaves have changed, there’s a chill in the air, and the autumn holidays are swiftly approaching! We’re leaning into those cool fall days with this delicious chicken recipe that highlights great local and seasonal produce like heirloom apples, Brussels sprouts, and butternut squash. When everything cooks on one pan, cleanup is a breeze, and you can add other favorite fruits and veggies—why not try cubed sweet potato, celeriac, or fresh cranberries?

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This method is based on that of Jeff Herzberg in his book Artisan Pizza and Flatbread in Five Minutes a Day. The dough can be stored in the refrigerator, and used as needed, for up to 1 week. The dough will develop richer flavor over its storage life. The brine technique, originating in Liguria, ensures even salting of the crust. This brine recipe is based on Samin Nostrat’s description of this traditional method in her book Salt, Fat, Acid, Heat. Use of a scale to measure ingredients by weight, rather than by volume, is highly recommended to increase accuracy.

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A famous recipe off the City Market Hot Bar! 

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