Recipe: Basic Pie and Tart Pastry Dough

In his James Beard Award–winning cookbook, Baking, James Peterson presents a number of techniques for mixing pâte brisée, a classic French pastry dough that you have likely experienced as pie dough. Today we're featuring the author's food-processor method, which proves that this appliance is the time-strapped foodie's best friend.

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America's Classics: Totonno’s, Brooklyn, NY

A stone’s throw from the Cyclone, Totonno’s has been serving Neapolitan-style pies for more than 80 years, the sole hiatus beginning just before the restaurant’s owners accepted their 2009 America’s Classics award, when a fire forced Totonno’s to close for nearly a year. But it has finally reopened, much to the relief of Brooklyn regulars and pizza tourists, and early reports say the pies are better than ever. One of New York’s first pizzaiolos, Anthony “Totonno” Pero left his job making pizzas at Lombardi’s in 1924 to open a Coney Island pizzeria. His new enterprise, Totonno’s, has been in his family ever since. Lawrence Ciminieri, the fourth generation to be in charge, has stayed true to the original recipe. Each pizza is made with imported Italian tomatoes, locally made mozzarella, yeast, flour, salt, and not much else. The last—and arguably most important—component is the oven

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Eye Candy: 2010 JBF Awards

Alton Brown, JBF president Susan Ungaro, Lidia Bastianich, and Ted Allen pose for a photo on the red carpet before the 2010 JBF Awards ceremony. Click here to see more images from the big night.

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Marcia "The Tablehopper" Gagliardi: Signing Off

And I’m off to Eleven, with the charming Melissa Perello (Frances). It’s been an honor to be here in New York, surrounded with such friendly, talented, gracious people. What a wonderful industry. Thanks for having me! Cheers and congrats to all--whether there is a medal around your neck, or not--because the food you create, the drinks you pour, the spaces where you host us, and the hours you work are so appreciated by all! Ciao!!

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Apron Anxiety: The Highs and Lows of Living with a Chef

Heather Sperling, Grant Achatz's girlfriend, commiserates with me on best and worst parts of dating a chef: "The worst part  is how completely screwed your sleep schedule  is....the best is how wonderful and random our home fridge is. The secret to the sleep thing is the midnight to 1:30 A.M. disco nap. He comes home at 2 A.M. Late night snacks we are good at. I heat up the Japanese rice cooker and he brings home fresh fish."

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Marcia "The Tablehopper" Gagliardi: Last Bites

Basil Tofu with Uni and Uma Dashi Sauce, Isao Yamada, Upstairs at Bouley

Sam Mason's Bone Marrow Flan with Onion Marmalade on Brioche Toast I am no longer hungry. In fact, quite sated.

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Marcia "The Tablehopper" Gagliardi: Reservoir Dogs

Team flour + water from SF.

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Marcia "The Tablehopper" Gagliardi: Duck Pastrami

You know you want this, too. (Especially with pickled rhubarb, golden raisins, and on a pretzel wafer. Hell yes.)

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Marcia "The Tablehopper" Gagliardi: Bacon Soup

You know you want it.

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