You have to love a recipe that looks like you worked hard when actually you didn’t do much at all.
Stromboli, a cousin of calzone, fits into that category, and when you’re finished, you can feed the neighborhood.
Pickle chips are essential for hamburgers and sandwiches. Did you know that you can easily make them yourself at home?
With this method for refrigerator pickles, you don’t need to get out the canning equipment or have any special pickling know-how.
They’re made with a simple brine and pickle in just 24 hours right in the fridge. They’ll keep for up to a month — if they last that long!
It seems that every time I decide to make pizza at home (usually on a Friday night) my well-laid plans are disrupted by a last-minute impulse to go to the movies or to meet with friends.
That’s why I love this dough recipe.
You can make it and let it rise, then use it — or change your mind and leave it in the fridge for the next day. Or even the day after that. Or even freeze it for a few weeks. It’s a very forgiving dough!