| ... crank up that broiler! Hello Friends, I am currently in CT visiting my parents with my sister and her family. Last night, a storm rolled in just as my mother hoped to turn on the grill for chicken souvlaki. She waited it out briefly, but with eight little pairs of hungry eyes asking when dinner would be ready, she opted to use her broiler instead. It worked beautifully. The chicken emerged glistening and golden with just the right amount of char. Many of you know I love using my broiler for all sorts of things (see these green beans and this broccoli and these falafel bugers) and meat is no exception. While all broilers vary in strength, the key, in my experience, is to give them ample time to heat up: at least 15 minutes (or more if time permits). Incidentally, with a jar of biscotti on the counter, tiramisu in the fridge, and an endless supply of peasant bread, the cousins are in heaven. Hope you all are having a great weekend 👋 PS: I brought a batch of these peppers to CT, and we heated them up for lunch yesterday and everyone, children included, gobbled them up. More Recipes to Make This WeekChicken Souvlaki (Grilled or Broiled, Skewered or Not)
Tzatziki
Roasted Eggplant Salad with Cucumber-Yogurt Sauce and Tomatoes
Veggie-Loaded Stuffed Peppers
Virtual Cooking ClassOn Thursday, August 1st from 6-7:15 pm, I'll be teaching a virtual cooking class on Sicilian and Grandma-style pizzas. I'll be making three recipes from Pizza Night:
This class is part of Milk Street's summer pizza series, which includes classes taught by Peter Reinhart and J. Kenji Lopez-Alt. Use PIZZANIGHT15 for 15% off my class. If Your Pizzas Look Like Amoebas
In Friday's pizza newsletter, I wrote about shaping dough balls, an important step to master if you find your pizzas look like amoebas. Get the tips and watch the video here:
In Case You Missed ItClassic Italian Dressing + A Chopped Salad Laura Vitale's Whipped Ricotta with Honey + Pistachios Thank YouThank you to all who have ordered Pizza Night.
5 Free Resources Available to You
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