Ingredients: For the Crust: 6 tablespoons/75 grams cold unsalted butter, cut into 1/2 inch cubes, plus more for preparing the pan ; 1 ½ cups/228 grams all-purpose flour ...

1 teaspoon freshly ground black pepper ⅔ cup cold butter, cut into ½ -inch pieces, plus 1 tablespoon butter, cut into ¼ -inch pieces, divided 4 tablespoons ice water ...

1 teaspoon freshly ground black pepper 2/3 cup cold butter, cut into 1/2 -inch pieces, plus 1 tablespoon butter, cut into 1/4 -inch pieces, divided 4 tablespoons ice water ...

Chicken crust pizza is simply stupendous way to swap out the bread element in your pie. Grab a pound of ground chicken and pay attention: Here's how you do it.

If there’s one dish that screams comfort, joy, and a whole lot of cheese—it’s a classic pepperoni pizza. With a crisp golden crust, zesty tomato sauce, bubbly mozzarella, and a generous layer of spicy ...

Make the dough . Pulse flour, cane sugar, and salt in a food processor until combined, about 5 pulses. Add butter, and pulse until butter resembles small peas, about 12 pulses.

With the crust handled, I turned my attention to the sauce. In Chicago, ... black pepper, fresh and granulated garlic, a bit of dried herbs and a pinch of red pepper flakes.

Whisk together egg yolks, eggs, Pecorino, cream, black pepper, and remaining 1 1/2 ounces (2/3 cup) Parmigiano-Reggiano in a large heatproof bowl until well combined. Set aside.

The goal — liberate cheesecake from the dessert course. And it was easier than we thought. While rich, creamy cheesecake is a fine way to end the meal, we didn’t think it had to be sweet to do ...

The crust requires simple ingredients: a drained 10-ounce can of chicken, one egg, ¼ cup of grated Parmesan cheese, black pepper, garlic powder, and oregano.