My pizza go-to is this Margherita pizza, but when I'm looking for a thick crust this is the recipe I use. It makes a fluffy dough with crispy edges, and with gooey cheese and garlicky tomato sauce, it's pretty much my ultimate pizza experience! It's also incredibly simple to make: no pizza stone required and no stretching of the dough. Just a simple cast iron skillet and trusty technique that works every time!
A good shepherd's pie is the definition of hearty, but it must come together in a vessel that supports its needs from start to finish. According to Danielle Turner, a highly experienced chef and cooking instructor, choosing the wrong pan is one of the most frequent mistakes everyone makes when cooking shepherd's pie. Her advice is to choose a baking dish that conducts heat evenly and gives the filling enough space to burble without erupting.
I'm the chef-owner of Chez Ma Tante, and these are my pancakes. They honestly save the restaurant and I'm very proud of them now. We cook them on a griddle, and so we kind of float them onto an ocean of clarified butter, which results in this really nice crispy rim. And then they're finished with salty butter and nice maple syrup.