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Showing only recipes by “Susan Spungen.”

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Potato “Tostones”

These twice-cooked potatoes remind me of plantain tostones that are fried, smashed, and then fried again. Here the potatoes are steamed f...

by Susan Spungen


Semolina Garlic Bread

Garlic bread was one of the first things I learned to cook as a kid. I like to think I’ve improved on it here by grilling bread slices, r...

by Susan Spungen


Golden Chicken Stock

If I go to the trouble of making homemade stock--and I do because it is well worth the effort--I want to get some poached chicken for sal...

by Susan Spungen


Radicchio and Prosciutto Pizza

Radicchio makes a good pizza topping since it doesn’t require any precooking. It will lose some of its color in the oven, but not its fla...

by Susan Spungen


Basic Pizza Dough

This basic dough is used for the pizzas in this book. If you want to make it a day ahead of time, it will only improve in flavor as it ri...

by Susan Spungen


Roasted Tomato Tart

Most of the tomatoes’ moisture evaporates when they are slow-roasted, concentrating their flavor and making them ideal for using in a tar...

by Susan Spungen


Tart Dough

This versatile dough can be handled in three ways for slightly different results. For most recipes, such as the Caramelized Onion and Bac...

by Susan Spungen


Slow Roasted Tomatoes

Any size or type of tomato can be slow-roasted but the timing will vary depending on the size and juiciness of each tomato; just look for...

by Susan Spungen


Caramel Apple Tart

Too often the apples become soggy in a tarte Tatin, the famous upside-down apple tart. By turning the tart right side up again, the apple...

by Susan Spungen


Home Made Crème Fraîche

Crème fraîche is similar to sour cream, but it has a nutty, buttery flavor all its own. Unlike sour cream, crème fraîche can be boiled wi...

by Susan Spungen


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