Public recipes with exact ingredient amounts and links to verified food cards.
Classic Tex-Mex tacos: crisp corn shells, spiced ground beef with a homemade seasoning blend instead of a packet, cold crunchy lettuce, tomatoes, cheddar and sour cream. The contrast of hot and cold, soft and crunchy is the whole point of the dish.
A large, thin pie that New Yorkers fold in half and eat on the go: crisp underneath yet flexible dough, a slow-cooked oregano sauce, low-moisture mozzarella, and pepperoni that curls into crispy little cups holding a drop of spiced oil. The recipe makes two 32 cm pizzas.
Thick, sweet onion rings in a triple coating of flour, buttermilk beaten with egg, and breadcrumbs. Inside, the onion turns soft and almost caramel-like; outside there is a golden crust that does not slide off when you bite. Only the oil absorbed during frying is included in the calories.
Chicken breast in the style of the American South: a night in salted buttermilk keeps the meat juicy and tender, and a coating of flour, cornstarch and paprika sets into a craggy, crunchy crust. The breast is cut into thin pieces so it cooks through before it dries out. Only the absorbed oil is included in the calories.
Chips with a glass-like crisp shell and a fluffy, almost mashed interior. The “triple cooked chips” method of British chef Heston Blumenthal: boil, dry in the fridge, fry at 130 °C and finish at 180 °C. The calorie calculation includes only the oil absorbed during frying.
A hamburger in the spirit of American steakhouses: a thick, coarsely ground beef patty cooked to medium, fresh crunchy vegetables and a toasted bun. The whole secret lies in the right mince, handling the meat as little as possible, salting at the last moment and resting the patty before serving.
A cheeseburger cooked in 90 seconds on a ripping-hot pan: a ball of beef is pressed into a thin patty with a spatula so it develops a crisp, lacy crust across its whole surface. Two of these patties with melted cheddar, onion, a sauce of mayonnaise, ketchup and pickles, all in a butter-toasted bun.
A big burrito in the style of San Francisco’s Mission District: spiced beef with toasted cumin, cilantro rice, black beans, melty cheese, salsa and sour cream in a warm flour tortilla. The key is rolling it properly and searing the seam so the burrito holds its shape to the last bite.
A true Margherita is not simply a cheese pizza but a balance of three things: an airy rim from long, cold-fermented dough, a bright uncooked tomato, and creamy mozzarella that melts without turning greasy. This recipe adapts the principles of the Neapolitan pizza standard for a home oven.
Пышный домашний батон с тонкой хрустящей коркой и мелкопористым мякишем из обычной универсальной муки. Интенсивный замес с холодным автолизом по методу профессора Кальве, а столовый уксус и аскорбиновая кислота укрепляют клейковину и дают вкус зрелого хлеба за короткий цикл.