Alexandra cooks

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…

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…

An easy Sourdough Bread recipe that rises overnight and bakes in the morning. A simple flexible recipe made with sourdough starter, that can be adapted to your needs. View the 3 instructional videos above for more details. If you don't see the videos, make sure your ad blocker is off.

From my cookbook Pizza Night, this classic Italian dressing is perfect for all of your chopped salad needs. It takes no time to whisk together and yields enough for at least 3 large salads. Don't be afraid to double it, too. If you'd like to make the chopped salad pictured in the post above, you'll need: 1 head romaine lettuce, finely sliced ½ head radicchio, optional, finely sliced 1½ cups cooked or canned chickpeas (from a 16-ounce can), drained and rinsed 2-3 ounces salami, thinly sliced…

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

Source: Adapted from The New York Times 2004 I've adjusted the recipe only every so slightly in that I make this in one bowl, whisking the salt and baking powder directly into the batter, and adding the milk and flour successively as opposed to alternately.

Notes: This recipe is essentially the Buttermilk Blueberry Breakfast Cake recipe but with cranberries swapped for the blueberries. I've increased the sugar to 1 cup (from 7/8 cup) b/c cranberries are a bit tart and substituted orange zest for the lemon zest. If you don't like cranberries, many people have had luck with frozen blueberries. Also, this batter can be prepared the night before. Don't store it in the pan you plan on baking it in — store it in tupperware of some sort, then transfer…

Adapted from Peter Reinhart's method outlined in Perfect Pan Pizza (and many of his other books as well). My method differs mostly in that I start with a different amount of pineapple juice — I use the whole can — and I build my starter at 100% hydration (equal parts by weight flour and water) whereas Peter builds his starter at 80% hydration. This recipe below outlines how to build a sourdough starter from scratch. If you are looking for guidance on how to feed, maintain, and store your…

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…