Everything Bagel Bombs

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If you live in a great bagel city–and by that, I mean New York–this post will not be important to you. Feel free to skip it.

Everyone else: this is the most important post on a food blog you will ever read. In fact, if I were you, I’d stop whatever you’re doing, shut the door, and power off your phone. Even if you’re a brain surgeon in the middle of surgery, or a diplomat negotiating peace in the Middle East, this takes precedent. Please sit down.

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Honey Butter Biscuits

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Andrew Carmellini, in his new book American Flavor, shares a biscuit recipe that he calls “the world’s best biscuits.” This is a bold claim, even for a chef as revered as Carmellini, but in his defense, when he started serving biscuits (and fried chicken) at his pre-The Dutch Italian restaurant, Locanda Verde, the critics gushed. In fact, while working on a different book proposal, I called Carmellini to have him coach me through biscuit-making on the phone. The man knew his stuff.

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Orange Cranberry Scones

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Chef Anita Lo, who you’ll meet on next week’s episode of “Someone’s In The Kitchen With,” made a point to say that her mentors were David and Karen Waltuck, the proprietors of the legendary restaurant Chanterelle. This fact stayed with me after Chef Lo left my apartment and when I found myself, a few hours later, in the Strand cookbook section, I saw a copy of the famous Chanterelle cookbook which doesn’t focus on the food that they served the customers, but the food that they served the staff. It’s called, appropriately enough, “Staff Meals” and I bought it right away.

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The Best Dinner Rolls of Your Life

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Who invites friends over for dinner rolls?

On Thursday night, I did that very thing. I texted our friends who live in our building and said, “Hot dinner rolls and honey if you want right now!” It was a strange text, one that I thought might be met with radio silence. But one friend, our friend Rob, said “Yes!” and came over moments later to experience the best dinner rolls I’d ever made. And he was not disappointed.

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Easy Biscuits

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It’s a good thing to know how to make biscuits. I mean, at what point of the day would you say “no” to a hot buttermilk biscuit, fresh from the oven? The answer is: “No point of the day, Adam. I would eat a biscuit any time.”

I’m right there with you, imaginary person. I love biscuits and I try to make them whenever I can, especially on Sunday mornings when I send Craig to the store to buy eggs. “Buy some buttermilk too,” I often say because, really, if he buys buttermilk, I have everything else I need to make biscuits. To make fresh biscuits all you need is butter, buttermilk, flour, baking soda, baking powder, sugar and salt. Everything else is technique.

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Katy’s Pizza

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Pizza god Adam Kuban of SliceNY and Serious Eats had this to say the last time I made pizza: “AmGour: I love ya and all, man, but you gotta spread that dough out thinner!”

A thin crust, it turns out, is the sine qua non of perfect pizza. The great pizzas of New York–Di Fara, Franny’s, and Una Pizza Napoletana–all have relatively thin crusts that don’t overwhelm the other pizza elements. But, I must confess, when I’m at home making pizza my goal isn’t to recreate these laudable thin-crust pizzas; my goal is to recreate my friend Katy’s pizza, from the days when she lived close by in Atlanta.

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