Three Meat Calzone

Three-Meat Calzone

Serves 4

Serve this overstuffed calzone with your favorite tomato sauce if desired.

6	ounces  thinly sliced salami
2	ounces  pepperoni , thinly sliced
1	cup  ricotta cheese
1/2	cup  grated Parmesan cheese
1/2	cup  chopped fresh basil
2	tablespoons  extra-virgin olive oil
	Flour for dusting work surface
1	(1-pound) ball ready-made pizza dough
4	ounces  capicola , thinly sliced
8	ounces  mozzarella cheese , thinly sliced

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.
2. Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 1/4 inch thick. Layer half of salami, pepperoni, capiccola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.
3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.

Tick Tock Orange Sticky Rolls

Tick Tock Orange Sticky Rolls

Serves 8

Don't let the buns sit in the pan for more than 5 minutes after baking. The glaze will begin to harden and the buns will stick.

Orange Glaze
1/2	cup  frozen orange juice concentrate , thawed
1/4	cup  packed light brown sugar
1/4	cup  granulated sugar
3	tablespoons  unsalted butter
Orange-Cinnamon Filling
1/2	cup  packed light brown sugar
1/4	cup  granulated sugar
2	teaspoons  ground cinnamon
1	teaspoon  grated orange zest
1/8	teaspoon  ground cloves
1/8	teaspoon  salt
1	tablespoon  unsalted butter , melted
Biscuit Dough
2 3/4	cups  all-purpose flour , plus extra for work surface
2	tablespoons  granulated sugar
2	teaspoons  baking powder
1/2	teaspoon  baking soda
1/2	teaspoon  salt
6	tablespoons  unsalted butter , melted
1 1/4	cups  buttermilk

1. For the glaze: Grease 9-inch cake pan with cooking spray. Bring all ingredients to simmer in small saucepan over medium heat. Cook until mixture thickens and clings to back of spoon, about 5 minutes. Pour mixture into prepared pan. Cool until glaze hardens, at least 20 minutes.
2. For the filling: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine all ingredients except butter in bowl. Using fork, stir in butter until mixture resembles wet sand.
3. For the dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and butter in small bowl. Stir buttermilk mixture into flour mixture until combined. Knead dough on lightly floured work surface until smooth, about 5 minutes.
4. Roll dough into 12 by 9-inch rectangle. Pat filling into dough, leaving 1/2-inch border around edges. Starting at one long end, roll dough into tight cylinder and pinch seam together. Cut log into 8 pieces and arrange cut side down on cooled glaze, placing 1 roll in center and remaining rolls around edge of pan.
5. Bake until rolls are golden and glaze is darkened and bubbling, 20 to 25 minutes. Cool in pan 5 minutes, then turn out onto platter. Let rolls sit 10 minutes before serving.

Ultimate Cinnamon Buns

Ultimate Cinnamon Buns

Makes 8 Buns

In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.

Dough
3/4	cup  whole milk , heated to 110 degrees
1	envelope (2 1/4 teaspoons)  instant or rapid-rise yeast
3	large  eggs , room temperature
4 1/4	cups  all-purpose flour
1/2	cup  cornstarch
1/2	cup  granulated sugar
1 1/2	teaspoons  salt
12	tablespoons (1 1/2 sticks)  unsalted butter , cut into 12 pieces and softened
Filling
1 1/2	cups  packed light brown sugar
1 1/2	tablespoons  ground cinnamon
1/4	teaspoon  salt
4	tablespoons  unsalted butter , softened
Glaze
4	ounces  cream cheese , softened
1	tablespoon  whole milk
1	teaspoon  vanilla extract
1 1/2	cups  confectioners' sugar

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
4. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Scoop and Bake Dinner Rolls

Scoop-and-Bake Dinner Rolls

Makes 12

In step 3, use an ice cream scoop to transfer the sticky batter to the muffin tin.

2 1/4	cups  all-purpose flour
1/4	cup  sugar
1	teaspoon  salt
1	envelope (2 1/4 teaspoons)  instant or rapid-rise yeast
1	cup  water , heated to 110 degrees
6	tablespoons  unsalted butter , softened
1	large egg

1. Adjust oven rack to middle position and heat oven to 200 degrees. Maintain temperature for 10 minutes, then turn off oven. Grease muffin tin.
2. Whisk 1 1/4 cups flour, sugar, salt, and yeast in large bowl. Whisk in water, butter, and egg until very smooth, about 2 minutes. Add remaining flour and mix with rubber spatula until just combined. Cover bowl with greased plastic wrap and place in warm oven until batter has doubled in size, about 30 minutes.
3. Remove batter from oven and heat oven to 375 degrees. Punch dough down. Scoop batter evenly into muffin tin. Cover with greased plastic wrap and let rise at room temperature until batter nearly reaches rims of muffin cups, about 15 minutes. Remove plastic and bake until rolls are golden, 14 to 18 minutes. Serve. (Rolls can be stored in an airtight container at room temperature for 3 days.)
Make Ahead: After being covered with greased plastic wrap in step 3, the batter can be refrigerated in the muffin tin for up to 24 hours. When ready to bake, let the batter sit at room temperature for 30 minutes before proceeding with the recipe.

Quaker Bonnet Biscuits

Quaker Bonnet Biscuits

Makes 18

To make these biscuits without a food processor, freeze the sticks of butter until hard and then grate them into the dry ingredients using the large holes of a box grater. Toss gently with your hands to evenly distribute the butter, and proceed with the recipe.

1	cup  whole milk
1	large egg
1	package   rapid-rise yeast or instant yeast
4	cups  all-purpose flour , plus extra for work surface
2	tablespoons  sugar
1 1/2	teaspoons  table salt
8	tablespoons  unsalted butter (1-stick), cut into 1/2-inch pieces and chilled, plus 1 additional tablespoon, melted (for assembling biscuits)

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain temperature for 10 minutes, then turn off oven.
2. Stir milk, egg, and yeast together in large measuring cup until combined.
3. Process flour, sugar, and salt in food processor until combined. Add chilled butter and pulse until mixture looks like coarse cornmeal, about fifteen 1-second pulses. Transfer to large bowl.
4. Stir in milk mixture until dough comes together. Turn dough out onto lightly floured work surface. Briefly knead to bring dough together, about 1 minute, adding more flour if necessary. Following steps 1 through 4 in the photos, roll, cut, and assemble biscuits on parchment-lined baking sheets. Cover with kitchen towels and place in warm oven. Let rise until doubled in size, 25 to 35 minutes.
5. Remove baking sheets with biscuits from oven and heat oven to 375 degrees; return baking sheets to oven once it is fully preheated. Bake biscuits until golden brown, about 15 minutes, rotating and switching baking sheets halfway through baking time. Serve hot or warm.

Parmesan-Garlic Biscuits

Parmesan-Garlic Biscuits

Makes 8 biscuits

Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.

2	cups  all-purpose flour
2	teaspoons  sugar
2	teaspoons  baking powder
1/2	teaspoon  table salt
1/2	teaspoon  ground black pepper
1	cup  grated Parmesan cheese
2	cloves  garlic , minced
1 1/2	cups  heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in 3/4 cup cheese, garlic, and pepper. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.
3. Pat dough into 8-inch circle, cut into wedges, and place on prepared baking sheet. Bake until just beginning to brown, 7 to 9 minutes. Remove baking sheet from oven, sprinkle remaining cheese on each biscuit, and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 7 to 9 minutes. Serve warm.

Crispy Garlic Bread

Crispy Garlic Bread

Makes 12 slices

For the smoothest texture, grate the garlic cloves on a rasp-style grater.

12	tablespoons  (1 1/2 sticks) unsalted butter , softened
4	cloves  garlic , grated (see note) or minced
1/4	teaspoon  sugar
1/4	teaspoon  salt
1/4	teaspoon  pepper
12	(1-inch) slices  Italian bread

1. MAKE PASTE Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Using fork, beat butter, garlic, sugar, salt, and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.
2. TOAST BREAD Arrange buttered bread on heated baking sheet and bake until golden brown on first side, 8 to 10 minutes. Flip and bake until golden brown on second side, about 5 minutes. Serve.
Freezer-Ready Garlic Bread After spreading the bread with the butter mixture in step 1, freeze the slices on a large plate until firm, about 15 minutes. Transfer bread to zipper-lock freezer bag and freeze for up to 1 month. To serve, bake as directed, adding 2 to 5 minutes to cooking time.

Orange Drop Doughnuts

Orange Drop Doughnuts

Makes 24 to 30

You'll need 3 oranges for the zest and juice.

Orange-Sugar Coating
1/2	cup  sugar
1	teaspoon  grated orange zest
Doughnuts
2	quarts  vegetable oil (more or less as needed)
2	cups  all-purpose flour
2	teaspoons  baking powder
1/4	teaspoon  table salt
2	large eggs
1/2	cup  sugar
1	tablespoon  grated orange zest
1/2	cup  orange juice
2	tablespoons  unsalted butter , melted

1. For the coating: Pulse sugar and zest in food processor until blended, about 5 pulses. Transfer to medium bowl. (If making by hand, toss zest and sugar in medium bowl using fork until evenly blended.)
2. For the doughnuts: Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reaches 350 degrees. Whisk flour, baking powder, and salt together in medium bowl. Whisk eggs, sugar, and orange zest in large bowl. Whisk in orange juice, then butter, until well combined. Stir in flour mixture until evenly moistened.
3. Using two dinner teaspoons, carefully drop heaping spoonfuls of batter into hot oil. (You should be able to fit about 6 spoonfuls in pan at one time. Do not overcrowd.) Fry, maintaining temperature between 325 and 350 degrees, until doughnuts are crisp and deeply browned on all sides, 3 to 6 minutes. Using slotted spoon, transfer doughnuts to plate lined with paper towels. Drain for 5 minutes. Add doughnuts to bowl with orange sugar and toss until well coated. Place on serving plate and repeat with remaining batter, regulating oil temperature as necessary. Doughnuts are best served warm.

Fluffy Make-Ahead Dinner Rolls

Fluffy Make-Ahead Dinner Rolls

Makes 15 large rolls

Don't get the milk mixture too hot, or the dough won't rise.

3	tablespoons  unsalted butter , plus 2 tablespoons for bowl and baking dish
1	tablespoon  yeast (rapid rise or instant)
1	large egg , plus1 large egg beaten with 1 tablespoon water
2	teaspoons  salt
1 1/2	cups  whole milk
1/3	cup  honey
4	tablespoons  vegetable shortening
5-5 1/2	cups  all-purpose flour

1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Grease large bowl with 1 tablespoon butter. Line 13 by 9-inch baking dish with foil, leaving overhang on all sides. Grease foil with 1 tablespoon butter.
2. Place milk, honey, shortening, and remaining 3 tablespoons butter in large measuring cup. Microwave on high power until milk is warm (110 degrees) and butter and shortening begin to melt, 1 to 2 minutes. Stir well.
3. Mix 4 1/2 cups flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium, add 1 egg, and mix until dough is smooth, about 2 minutes. Add another 1/2 cup flour and knead until dough is shiny and smooth and comes away from sides of mixing bowl, 6 to 7 minutes (add up to 1/2 cup more flour if dough is too sticky). Turn dough onto unfloured surface and knead briefly to form smooth, cohesive ball. Transfer dough to buttered bowl and turn to coat. Cover bowl with plastic wrap and place in turned-off oven until dough has doubled in size, 50 to 60 minutes.
4. Punch down dough on floured surface and divide into 3 equal pieces. Roll each piece into thick cylinder and cut each cylinder into 5 equal pieces. Working one piece at a time (keep remaining pieces covered with plastic wrap) and following photos, form dough pieces into smooth, taut rounds and arrange in prepared baking dish. Lightly press on dough rounds so they just touch each other. Cover baking dish with plastic wrap and return to turned-off oven until dough rounds have doubled in size, 50 to 60 minutes.
5. Remove dish from oven and heat oven to 375 degrees. Unwrap baking dish and brush rolls with egg-water mixture. Bake until rolls are deep golden brown, 25 to 27 minutes. Remove from oven and cool on wire rack for 5 minutes. Using handles of foil sling, remove rolls from baking dish and cool on wire rack for 1 hour. Remove foil from rolls, return to rack, and cool completely, about 2 hours longer. Keeping rolls together, wrap tightly in plastic wrap, then in foil; freeze for up to 1 month.
6. To serve: Remove plastic wrap and foil (reserve foil) from rolls, wrap in reserved foil, and defrost at room temperature for 2 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until heated through, about 30 minutes. Serve.
Rolls without a Mixer
In step 3, mix 4 1/2 cups flour, yeast, and salt in large bowl. Make well in flour, then add milk mixture and egg to well. Stir with wooden spoon until dough becomes shaggy and difficult to stir. Turn dough out onto floured work surface and knead, adding remaining 1/2 cup flour (or more as needed), until dough forms smooth, cohesive ball, about 10 minutes. Proceed as directed.

Herbed Breadsticks

Herbed Breadsticks

Makes 12

Most frozen bread dough comes in packages of 3 loaves; our favorite brand is Rhodes. These breadsticks can be served with additional extra-virgin olive oil for dipping. In step 3, be careful to not cut all the way through the dough. See step by step.

1/4	cup  extra-virgin olive oil
	Flour for dusting work surface
1	(16-ounce) loaf  frozen bread dough , thawed
1/4	teaspoon  salt
1/4	teaspoon  pepper
1	teaspoon  minced fresh rosemary

1. Adjust oven rack to middle position and heat oven to 350 degrees. Brush rimmed baking sheet with 1 tablespoon oil.
2. On lightly floured surface, roll dough into 12 by 6-inch rectangle about 1/4 inch thick. Transfer dough to prepared baking sheet. Brush dough with remaining oil and sprinkle with salt, pepper, and rosemary.
3. With long side of dough facing you, use a bench scraper or sharp knife to cut halfway through dough at 1-inch intervals. Bake until golden brown, rotating pan halfway through baking, 20 to 25 minutes. Let cool 5 minutes. Pull apart and serve.

Herbed Croutons

Herbed Croutons

Makes 4 cups

Nearly any type of bread will make decent croutons. Be careful, however, when using distinctly flavored breads such as pumpernickel, rye, and sourdough--their strong tastes might not work well with some of the ingredients in the variations. Each of the following recipes makes enough for at least two 2- to 3-quart salads and any leftovers will keep in an airtight container or zipper-lock bag for about 1 week.

3	tablespoons  olive oil
2	cloves  garlic , minced
1/4	teaspoon  ground black pepper
2	teaspoons  minced fresh rosemary or 1/2 teaspoon dried
2	teaspoons  minced fresh thyme leaves  , sage, or dill or 1/2 teaspoon dried
1/4	teaspoon  table salt
4	cups  (1/2-inch) bread cubes

Adjust an oven rack to the center position and heat the oven to 350 degrees. Whisk the oil, garlic, pepper, rosemary, other herb of choice, and salt together in a large bowl. Add the bread cubes and toss until thoroughly coated. Spread the bread onto a baking sheet and bake until golden brown, 20 to 25 minutes. Allow the croutons to cool to room temperature before serving.

High-Rise Herb Biscuits

High-Rise Herb Biscuits

Makes 10 large biscuits

Use fresh, bright green dill for the best herb flavor.

1	teaspoon  baking soda
1	tablespoon  baking powder
1	tablespoon  chopped fresh dill leaves
1	tablespoon  sugar
2	cups  all-purpose flour
2	teaspoons  lemon juice
1/2	cup  whole milk
1/2	cup  grated Parmesan cheese
1/2	cup  shredded dill Havarti cheese
1/2	teaspoon  salt
6	tablespoons  unsalted butter , 3 tablespoons chilled and cut into 1/2 inch pieces, 3 tablespoons melted
1/8	teaspoon  cayenne pepper
3/4	cup  whole milk cottage cheese

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Pulse flour, sugar, baking powder, baking soda, salt, cayenne, chilled butter, Havarti, and Parmesan in food processor until mixture resembles wet sand, about ten 1-second pulses. Transfer to large bowl. Process cottage cheese, milk, dill, and lemon juice in food processor until smooth. Stir cottage cheese mixture into flour mixture until combined.
3. On lightly floured countertop, knead dough until smooth, 8 to 10 kneads. Pat dough into 7-inch circle about 1 inch thick. Using 2-inch biscuit cutter dipped in flour, cut out rounds of dough and invert onto prepared baking sheet according to photos at right. Gather remaining dough and pat into 1-inch-thick circle and cut out remaining biscuits.
4. Bake until golden brown, 13 to 15 minutes. Remove from oven and brush tops with melted butter. Cool 5 minutes. Serve warm or hot. The biscuits will keep at room temperature for up to 1 day. (Reheat individual biscuits by microwaving them on highest power for 10 seconds.)

Old-Fashioned Corn Muffins

Old-Fashioned Corn Muffins

Makes 12 muffins

The test kitchen recommends Quaker’s finely ground yellow cornmeal. On day two, these muffins make delicious toast: Halve, butter, and brown—buttered side down—in a frying pan over medium heat. Lowfat is OK, but don’t use skim milk here.

1	cup  whole or low-fat milk , heated to 110 degrees
4	tablespoons  unsalted butter , melted and cooled slightly
1 1/2	teaspoons  instant or rapid-rise yeast
1	large egg
1 3/4	cups  all-purpose flour
1	cup  cornmeal (see note)
1/4	cup  packed light brown sugar
1	teaspoon  salt

1. WARM OVEN Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease 12-cup muffin tin.
2. MIX BATTER Whisk milk, butter, and yeast in large liquid measuring cup until yeast dissolves, then whisk in egg. In bowl of stand mixer fitted with paddle attachment, mix ½ cup flour, cornmeal, brown sugar, and salt until combined. With mixer on low, add milk mixture in steady stream and mix until dough comes together, about 1 minute. Gradually add remaining flour until incorporated. Increase speed to medium-high and beat until batter is thick and elastic, about 3 minutes.
3. LET RISE Using greased ¼-cup measure, transfer batter to muffin cups. Cover loosely with greased plastic wrap and place in turned-off oven until batter reaches rims of muffin cups, about 1 hour.
4. BAKE MUFFINS Remove muffin tin from oven and heat oven to 375 degrees. Discard plastic and bake muffins until golden brown, 15 to 20 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve. (Muffins can be stored in airtight container at room temperature for 3 days.)
MAKE AHEAD: Filled muffin tin can be refrigerated, covered, for 24 hours. Let batter sit at room temperature for 1 hour before proceeding with step 4.

French Bread Pizza

French Bread Pizza

Serves 4 to 6

6	tablespoons  extra virgin olive oil
4	garlic cloves , minced
4	tablespoons  finely chopped fresh basil
1/8	teaspoon  red pepper flakes
1	(24-inch) loaf French bread , halved lengthwise and cut crosswise into 8 even pieces
1/2	cup  grated Parmesan cheese
1	cup  pizza sauce  (see note)
2	cups  shredded mozzarella cheese

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Microwave oil, garlic, 2 tablespoons basil, and pepper flakes on high power in small microwave-safe bowl until fragrant, 30 to 60 seconds.
2. Brush half of oil mixture over crust and edges of bread and arrange cut-side up on foil-lined baking sheet. Sprinkle Parmesan evenly over bread and bake until cheese begins to brown, about 3 minutes.
3. Whisk pizza sauce, remaining basil, and remaining oil mixture in bowl. Spread sauce evenly over bread, then top with mozzarella. Bake until cheese is melted and spotty brown, 5 to 7 minutes. Serve.

sheet Pan Pizza

Sheet Pan Pizza

Serves 12

After mixing in step 1, the dough will be very sticky. Be sure to coat your hands with flour before transferring the dough from the mixing bowl to the greased bowl.

Dough
1/2	cup  extra-virgin olive oil
1 3/4	cups  water , heated to 110 degrees
1	tablespoon  sugar
5	cups  all-purpose flour
2	envelopes  instant or rapid-rise yeast (4 1/2 teaspoons)
2	teaspoons  salt
Sauce and Toppings
2	tablespoons  extra virgin olive oil
3	garlic cloves , minced
1 1/2	teaspoons  dried oregano
1/4	teaspoon  red pepper flakes
2	tablespoons  tomato paste
1	(28-ounce) can crushed tomatoes
2	tablespoons  chopped fresh basil
	Salt
1 1/2	cups  grated Parmesan cheese
3	cups  shredded mozzarella cheese

1. For the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Grease large bowl. Evenly coat 18- by 13-inch rimmed baking sheet with 1/4 cup oil.
2. Combine water, sugar, and remaining oil in measuring cup. In bowl of standing mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined. Increase speed to medium-low and slowly add water mixture until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl, cover with plastic, and place in warm oven. Let rise until doubled in size, about 30 minutes.
3. For the sauce and toppings: Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, and pepper flakes until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown, about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, stir in basil and season with salt.
4. On lightly floured work surface, use rolling pin to roll dough into 16- by 12-inch rectangle. Transfer dough to prepared baking sheet and stretch dough to cover pan, pressing dough into corners. Brush dough with remaining oil and cover with plastic wrap. Set in warm spot (not oven) until slightly risen, about 20 minutes. Heat oven to 450 degrees.
5. Remove plastic wrap and, using fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7 to 10 minutes. Remove baking sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes.
6. Sprinkle mozzarella and remaining Parmesan evenly over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest 5 minutes. Serve.

Basic Pizza Sauce

Basic Pizza Sauce

Makes 2 2/3 cups

This recipe makes enough for four pan pizzas, so you will need only half when making Pepperoni Pan Pizza (see related recipe). Freeze the remaining sauce for future pizza making.

1	tablespoon  olive oil
2	cloves  garlic , minced
1	(28-ounce) can  crushed tomatoes
	Salt and pepper

Cook oil and garlic in medium saucepan over low heat until fragrant, about 2 minutes. Add tomatoes, increase heat to medium, and cook until slightly thickened, 10 to 15 minutes. Season with salt and pepper.

Pepperoni Pan Pizza

Pepperoni Pan Pizza

Makes two 9-inch pizzas serving 4 to 6

Dough
1/2	cup  olive oil
3/4	cup  skim milk plus 2 additional tablespoons, warmed to 110 degrees
2	teaspoons  sugar
2 1/3	cups  all-purpose flour , plus extra for counter
1	package   instant yeast
1/2	teaspoon  table salt
Topping
1	(3.5-ounce) package sliced pepperoni
1 1/3	cups  tomato sauce (see related recipe, "Basic Pizza Sauce")
3	cups  shredded part-skim mozzarella cheese

1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.
2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.
Pizza Dough without a Mixer
In step 2, mix the flour, yeast, and salt together in a large bowl. Make a well in the flour, then pour the milk mixture into the well. Using a wooden spoon, stir until the dough becomes shaggy and difficult to stir. Turn out onto a heavily floured work surface and knead, incorporating any shaggy scraps. Knead until the dough is smooth, about 10 minutes. Shape into a ball and proceed as directed.

Make-Ahead Pizza

Make-Ahead Pizza

Makes two 12-inch pizzas

You will need two 12-inch disposable aluminum pizza pans and a baking stone for this recipe. See related testing for the test kitchen’s recommended baking stone.

Dough
1 1/2	cups  half-and-half , heated to 110 degrees
1/2	cup  water , heated to 110 degrees
2	tablespoons  extra virgin olive oil
4	cups  all-purpose flour
1/4	cup  cornstarch
1	envelope (2 1/4 teaspoons)  instant or rapid-rise yeast
1/2	teaspoon  baking powder
1/2	teaspoon  sugar
1 1/2	teaspoons  salt
Sauce and Toppings
1	(14.5-ounce) can diced tomatoes
1	tablespoon  extra virgin olive oil , plus additional for brushing
1	tablespoon  tomato paste
2	garlic cloves , minced
1	tablespoon  dried basil
1	teaspoon  dried oregano
1/4	teaspoon  red pepper flakes
	Salt
3	cups  shredded mozzarella cheese
1/4	cup  Parmesan cheese , grated
1/4	cup  half-and-half

1. MAKE DOUGH Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, shut it off. Grease large bowl. Combine half-and-half, water, and oil in liquid measuring cup. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, yeast, baking powder, sugar, and salt until combined. With mixer on medium-low speed, add half-and-half mixture in steady stream and mix until dough comes together, about 1 minute. Continue mixing until sticky strands form around exterior but center of dough is uniform in texture, about 5 minutes. Transfer dough to prepared bowl, coat lightly with cooking spray, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 1 hour.
2. MAKE SAUCE Pulse tomatoes in food processor until coarsely ground. Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Cook tomato paste until just beginning to brown, about 2 minutes. Stir in garlic, basil, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Add pulsed tomatoes and simmer until reduced to 1½ cups, about 10 minutes. Season with salt and let cool.
3. CONSTRUCT PIZZA Remove dough from oven and divide in half. Transfer each half to 12-inch disposable aluminum pizza pan and, using oiled hands, press dough to cover pan. Combine mozzarella, Parmesan, and half-and-half in large bowl and stir with rubber spatula until well combined. Top each pizza evenly with half of sauce and half of cheese, leaving ½-inch border around edges. Wrap each pizza tightly with plastic, then aluminum foil. Freeze up to 1 month.
4. BAKE PIZZA Adjust oven rack to lowest position, place pizza stone on rack, and heat oven to 500 degrees. Discard foil and plastic and remove frozen pizza from aluminum pan. Place pizza on large square of parchment paper and brush edges of dough lightly with oil. Transfer parchment and pizza to hot pizza stone. Cover pizza loosely with greased aluminum foil and bake until underside is golden brown and cheese is starting to melt, about 25 minutes. Discard foil and bake until crust is golden brown and cheese is completely melted, about 5 more minutes. Serve.

Tex-Mex Chicken and Rice

Tex-Mex Chicken and Rice

Serves 4

1 1/2	cups  low-sodium chicken broth
1	cup  long-grain white rice
	Salt and pepper
4	boneless, skinless chicken breasts  (about 1 1/2 pounds)
1	tablespoon  vegetable oil
1	(10-ounce) can  Ro-Tel  tomatoes
1	(16-ounce) can  black beans , drained and rinsed
3	cups  Fritos , crushed
1	cup  shredded Mexican cheese blend
1/3	cup  finely chopped fresh cilantro

1. Adjust oven rack to upper-middle position and heat broiler. Combine 1 cup broth, rice, and 1/2 teaspoon salt in large bowl. Cover with plastic and microwave until liquid is absorbed, 6 to 8 minutes. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large ovensafe skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
2. Add remaining broth, rice, tomatoes, and beans to now-empty skillet and bring to boil. Return chicken and juices to skillet and cook, covered, over medium-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest 5 minutes, then cut into 1/2-inch slices. Meanwhile, let rice mixture stand, covered, for 5 minutes. Combine Fritos, cheese, and cilantro in bowl. Stir chicken and juices into rice mixture. Sprinkle Frito mixture over chicken-rice mixture and broil until golden, 2 to 3 minutes. Serve.

Red Beans and Rice

Red Beans and Rice

Serves 8 to 10

Andouille is the traditional sausage for this dish, but we also had good results with kielbasa.

4	slices  bacon , chopped medium
1	small onion , chopped fine
1	green bell pepper , chopped fine
1	rib  celery , chopped fine
4	cloves  garlic , minced
	Ground black pepper
1	teaspoon  minced fresh oregano leaves
1	teaspoon  minced fresh thyme leaves
1/2	teaspoon  cayenne pepper
4	bay leaves
	Table salt
1	pound  dried red kidney beans , rinsed and picked over
7	cups  low-sodium chicken broth
7	cups  water
1/2	pound  andouille sausage or kielbasa, halved lengthwise and cut into 1/4-inch half-moons
6	cups  cooked long-grain rice (from 3 cups raw rice)
	Hot pepper sauce

1. Cook bacon in large Dutch oven over medium heat until lightly browned and fat has rendered, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.
2. Stir in sausage and cook until liquid is thick and creamy, about 30 minutes. Season with salt and pepper. Serve over hot cooked rice with hot pepper sauce, if desired. (Leftover beans can be refrigerated in airtight container for several days.)

Pork Fried Rice

Pork Fried Rice

Serves 4

Be sure to avoid "seasoned" rice vinegar, which contains sugar and will make the fried rice too sweet. Feel free to use 4 cups of leftover rice instead of the Uncle Ben's Ready Rice. This recipe works with any leftover roast pork or ham.

3	tablespoons  soy sauce
2	tablespoons  rice vinegar or cider vinegar
1	tablespoon  hot sauce
2	tablespoons  vegetable oil
4	large eggs , beaten lightly
8	ounces  white button mushrooms , sliced
2	cups  packaged coleslaw mix
8	scallions , white parts sliced thin, green parts cut into 1/2-inch pieces
2	(8.8-ounce) packages Uncle Ben's Original Long Grain Ready Rice (8.8 ounces each)
1 - 2	cups  leftover meat from Chinese Sticky Ribs, shredded
1	cup  bean sprouts , chopped coarse

1. Combine soy sauce, vinegar, and hot sauce in small bowl. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Cook eggs, scrambling and breaking into small pieces, until cooked through, about 1 1/2 minutes. Transfer to separate small bowl.
2. Return skillet to medium-high and heat 2 teaspoons oil until just smoking. Cook mushrooms until lightly browned, about 5 minutes. Transfer to medium bowl. Heat remaining 2 teaspoons oil in skillet until just smoking. Cook coleslaw mix and scallion whites until just softened, about 1 minute. Add rice, soy sauce mixture, rib meat, bean sprouts, egg, and scallion greens and cook, stirring constantly, until heated through, 1 to 2 minutes. Serve.

Easy Baked Risotto

Easy Baked Risotto

Serves 6 to 8

Be sure to use low-sodium chicken broth or the risotto will be too salty.

5	cups  low-sodium chicken broth
1/2	cup  water
2	bay leaves
4	tablespoons  unsalted butter
1	onion , minced
	Salt and pepper
2	cups  Arborio rice
3	cloves  garlic cloves , minced
1/2	cup  dry white wine
1 1/4	cups  grated Parmesan cheese
1	tablespoon  chopped fresh parsley

1. HEAT BROTH Adjust oven rack to middle position and heat oven to 400 degrees. Bring broth, water, and bay leaves to simmer in medium saucepan over medium-high heat. Cover and keep warm over lowest possible heat.
2. TOAST RICE While broth is warming, melt butter in Dutch oven over medium heat. Add onion and 1/2 teaspoon salt and cook until lightly browned, about 6 minutes. Stir in rice and cook until edges begin to turn translucent, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook, stirring until completely absorbed, about 1 minute.
3. BAKE AND FINISH Pour warm broth over rice. Cover Dutch oven with sheet of aluminum foil, pressing down so that it rests on top of broth. Crimp foil around edges and cover pot with lid for tight seal. Bake until rice is tender and liquid is absorbed, about 15 minutes. Discard bay leaves. Stir in Parmesan cheese and parsley and season to taste with salt and pepper. Serve.

Chinese-Style Sticky Rice

Chinese-Style Sticky Rice

Serves 4 to 6

Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes.

2	cups  long grain white rice
3	cups  water
1/2	teaspoon  salt

1. Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
2. Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
3. Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.

Bean and Cheese Quesadillas

Bean and Cheese Quesadillas

Serves 8 to 12

Serve these quesadillas with guacamole, extra salsa, sour cream, or hot sauce if desired.

1	(15.5-ounce) can refried beans
1/4	cup  minced fresh cilantro
2	tablespoons  salsa
1	tablespoon  Tabasco sauce
1	teaspoon  ground cumin
8	(8-inch) flour tortillas
8	ounces  Monterey Jack cheese , shredded (2 cups)

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 475 degrees. Combine the refried beans, cilantro, salsa, Tabasco, and cumin in a medium bowl. Spread 1/4 cup of the filling over half of each tortilla, leaving a 1/2-inch border. Sprinkle 1/4 cup of cheese over the filling. Spray the plain half of the tortilla with vegetable oil spray and fold over the filling. Press the edges of the tortilla together gently to seal.
2. Arrange on two baking sheets lined with parchment paper. Spray lightly with vegetable oil spray and bake until the quesadillas are golden, 12 to 15 minutes.
3. Transfer to a wire rack and let cool for 5 minutes before cutting into 2 or 3 pieces each.
To Make Ahead
The quesadillas can be made through step 1 and refrigerated, wrapped tightly in plastic wrap, for up to 4 hours. Proceed with step 2 as directed.

Grandma Wooly's Beef Barbecue

Grandma Wooly's Beef Barbecue

Serves 8

1	tablespoon  pickling spice
2	pounds  boneless beef chuck-eye roast , trimmed and cut into 1 1/2-inch cubes
	Salt and pepper
2	tablespoons  vegetable oil
2 1/2	cups  water
1 1/2	cups  ketchup
1	tablespoon  cider vinegar
1	teaspoon  dry mustard
8	hamburger buns , toasted

1. BROWN BEEF Adjust oven rack to lower-middle position and heat oven to 300 degrees. Tie pickling spice in cheesecloth to make sachet. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Cook half of beef, turning occasionally, until well browned all over, about 8 minutes. Transfer to large bowl. Repeat with the remaining oil and beef.
2. BRAISE BEEF Stir water into pot, scraping up any browned bits. Add beef, along with any accumulated juices, to pot and bring to boil. Transfer pot to oven and cook covered, stirring occasionally, until meat is nearly tender, about 1 hour. Stir ketchup, vinegar, and mustard into pot. Add pickling spice sachet and continue to cook, covered, until meat is fork-tender, about 1 hour longer.
3. SHRED AND SERVE Discard sachet. Using slotted spoon, transfer beef to plate. When cool enough to handle, shred beef into bite-sized pieces. Return beef to pot and stir until coated with sauce and warmed. Season with salt and pepper. Serve on hamburger buns.