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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On the Menu: Lights, Camera, Eat!

Beard on Film, our yearly preview party of the NYC Food Film Festival, returns to the Beard House tomorrow night. Hosted by Harry Hawk and George Motz (pictured above), the festivities will feature trailer screenings, director discussions, and plenty of grub from local chefs, including Scott Smith and Robbie Richter, pitmasters of Rub BBQ and Fatty 'Cue, respectively. (Will the Fatty 'Cue smoked brisket sandwich, which was recently crowned best sammy in New York, make a cameo on the spread? You'll have to attend to find out.) Click here to view the epic menu and make a

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Recipe: Bourbon and Peppercorn–Glazed Pork Belly

In case Memorial Day grillables weren't enough to sate your inner carnivore, this recipe for glazed pork belly should do the trick. It's slathered in brown sugar, soy, and bourbon, a sticky-and-sweet mix that hardens into an irresistibly crispy coating after roasting in the oven.

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Giveaway: illy Coffee Trivia Winner

We have another winner! Michael Nestrud correctly guessed that whole milk is best for making cappuccino. According to our expert whole milk creates a superior tasting cappuccino with creamier foam and perfect texture. Michael can look forward to a set of two cappuccino cups from illy’s Almodóvar Collection. Thanks to everyone who played! Tune in next week for more coffee trivia from Master Barista Giorgio Milos.

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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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On the Menu: May 30 through June 5

Here’s what’s happening at the Beard House next week: Wednesday, June 2, 7:00 P.M. Along the Aegean What’s a rigorously French-trained chef and alum of Jean Georges, Le Bernardin, and French Laundry doing cooking Greek food in Atlanta? Some might say he’s fulfilling his destiny. The son of legendary restaurateur I. Pano Karatassos, the younger chef Karatassos has shaped Kyma into a nationally renowned Greek seafood mecca. Thursday, June 3, 6:00 P.M. Beard on Film Lights, camera, eat! Our annual preview party of the NYC Food Film Festival is back, featuring a walk-around feast, a trailer screening, and a discussion with some of the directors of this year’s entri

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Eye Candy: Masa Turnovers

At a Beard House dinner celebrating the cuisine of Oaxaca, the chefs served these tiny masa turnovers. (The Spanish word for "dough," masa is made from ground corn kernels that have been fire-dried and soaked in limewater.) To see more photos of the Oaxacan feast, click here.

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