The Food Lab: 15-Minute Ultra-Gooey Stovetop Mac and Cheese
What we've got here is a stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box (the only extra step is measuring a few ingredients) but tastes far, far better.
With only a splash of cream per serving, the secret to this soup's creamy consistency is carrot purée. Its subtle sweetness mellows the acidity of canned tomatoes, for a hearty soup that feels like a meal on its own. Finished with a handful of fresh basil, this soup is the perfect accompaniment to any salad or grilled cheese.
The Pizza Lab: New York Style Pizza at Home (Or How I Became a Food Processor Convert)
authentic NYC pizza dough recipe Ingredients: 1 1/2 cup of warm water 2 1/2 teaspoons of granulated sugar 1 tablespoon of olive oil 2 1/2 teaspoons of salt 1/2 teaspoon of active dry yeast 4 1/2 cups of all-purpose flour 1/2 cup of cornmeal sauce cheese toppings of your choice Directions: