Treated like puff pastry, the dough for these buttery pastries is rolled and folded several times to create multiple flaky layers.
A classic chopped salad recipe with salami, provolone, pepperoncinis and all your favorite Italian sub ingredients from chef Nancy Silverton at Pizzeria Mozza.
All you need are fresh herbs, some olive oil, and a healthy blast of heat
Chef Nancy Silverton exclusively told Us Weekly how to make her delicious lemon bars while opening up to chef Judy Joo about her career
Get a taste of chef Nancy Silverton's affinity for fresh, straightforward Italian flavors with this collection of dishes, including incredible pasta recipes, salads, desserts, and more.
At her famed Los Angeles steakhouse, Chi Spacca, Nancy Silverton serves up this winning spin on the French bistro salad.
Get a taste of chef Nancy Silverton's affinity for fresh, straightforward Italian flavors with this collection of dishes, including incredible pasta recipes, salads, desserts, and more.
Review of Chef Nancy Silverton's Mom's Apple Pie class on YesChef, a food course subscription service. YesChef Review
See how to make the classic chopped salad from Pizzeria Mozza with chef Nancy Silverton's genius recipe and tips from the chef herself.
Nancy's basic focaccia dough Total time: 3½ hours, plus 12 to 24 hours resting time for the sponge Servings: Makes 2 (10-inch) focaccia dough rounds Note: This recipe requires the use of a stand mixer, 2 (10- by 2-inch) round cake pans and a digital kitchen scale.
Nancy Silverton gained fame as the original pastry chef at Wolfgang Puck's restaurant Spago. But ...
Nancy Silverton's grape sourdough starter is the gold standard of starters but it's not for the faint of heart. Yes, her cookbook (affiliate link) Breads from the La Brea Bakery will give you the most amazing starter of your life but you'll also get a lesson in patience and repetition. For this Cooking Club entry I am sharing all my tips, tricks, and necessary tools for a successful Nancy Silverton grape sourdough starter. A few years back I decided to learn the art of bread making and I figured, why not learn from the best? So, I bought Nancy Silverton's
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Impressive but no more time consuming.
When Skepticism and Humor Become the Perfect Recipe for Artisanal Bread Whenever I hear the name Le Cordon Bleu it reminds me of the time I took a “Savory Nibbles” cooking class at Le Cordon Bleu Paris with my mother-in-law, Marie. After completing the very first step of our course – to crack an egg […]
This week's recipes from the L.A. Times Test Kitchen
Nancy Silverton's goal for the pizzas at Mozza was to create a dough with an open hole structure, where the just baked crust was full of big, irregular air pockets, giving it an airy cornice (or outer rim). For The Mozza Cookbook, Silverton tweaked her dough recipe for home cooks.
Filet Mignon, Horseradish-Olive Tapenade Cannellini Beans, Wilted Spinach & Arugula, Arugula Flowers Welcome back to the Borage & Basil Bistro, this summer’s virtual restaurant where all the menu items feature fresh snipped herbs, exotic ripe fruits, and/or edible flowers from our garden. Tonight’s dinner special is inspired by Chef Nancy Silverton, adapted from a recipe … Continue reading "Filet Mignon à la Nancy Silverton"
Nancy Silverton's Nancy's Fancy ships its famous gelato nationwide on Goldbelly! This beautifully presented gift box includes nine hand-picked assorted individual servings of Nancy's favorite flavors, including vegan gelato flavors. It's a perfect gift for any occasion, a memorable dessert item for a special event, and a delightful way to sample nearly all of Nancy's Fancy gelato flavors. Each individual gelato flavor is presented in a petite four-ounce replica of Nancy's elegant pints. This beautiful gelato set is packaged in an elegant kraft gift box with a windowed top displaying the nine monogrammed jars and tied with a lovely branded grosgrain ribbon. The attractive presentation is the perfect precursor to the delicious flavor of the artisan gelato and sorbetto inside. It's a truly unique gift sure to make a lasting impression! After a legendary baking career, chef Nancy Silverton set her sights on gelato, creating Nancy's Fancy in Los Angeles in 2015. Silverton's artisan gelato and sorbetto come in more than a dozen flavors, including Coconut Stracciatella, Italian Custard, Salted Peanut Butter, and Meyer Lemon Torrone. Silverton is a two-time James Beard Award-winning chef and founder of LA's famed La Brea Bakery, and you can taste her passion in every pint! *Subject to swap flavors based on availability and season*
See how to make the classic chopped salad from Pizzeria Mozza with chef Nancy Silverton's genius recipe and tips from the chef herself.
I don't think Nancy Silverton has published this particular recipe (I could be wrong), so this is NOT her recipe, but just my interpretation of the version she serves at her restaurant, which is quite different looking from traditional focaccia di Recco.
Chef Silverton to bring her irresistible Italian-inspired recipes to the island’s premier beachfront resort January 12 through 15 (IN SHORT) Four Seasons R
Celebrated chef Nancy Silverton, who is "obsessed with so many food-related things," would spend her ideal Sunday shopping at the Hollywood Farmers Market and perfecting an elusive recipe at home before sampling a new Italian restaurant in Melrose Hill.
Can a cookie change your life? Well, according to award-winning chef and restaurateur Nancy Silverton, the answer is an unequivocal yes.
See how to make the classic chopped salad from Pizzeria Mozza with chef Nancy Silverton's genius recipe and tips from the chef herself.
This grilled cheese gets its flavor from English-style cheddar, caciocavallo, corn, Calabrian chiles, and shallot.
This is the tart that made Julia Child cry. In 1997, Nancy Silverton baked this tart on Baking with Julia , a TV series that featured guest pastry chefs who were—at the time—just emerging as stars. In the half-hour episode, Julia towers over a young Nancy as Nancy shows how to m
Recently I had lunch with James Beard Award winner Nancy Silverton at her Chi Spacca restaurant on Melrose. It was an informative afternoon that also included Cheryl Forberg, the nutritionist for t…
Instead of books, the [Puratos World Heritage Sourdough Library](https://www.puratos.com/commitments/next-generation/product-heritage/sourdough-library) in Saint Vith, Belgium houses jars of sourdough starter.
Also known now in our house as Fussy Pockets. Yes. Fussy. But, they are so, so good and worth the trouble. The last time we did brioche for Tuesdays with Dorie, we made amazing Pecan Sticky Buns. T…
Taken from my Mum's old cook book; Talking about Cakes" by Margaret Bates.
Recreate Los Angeles-based chef and restaurateur Nancy Silverton's recipe and learn more about her new cookbook.
Get a taste of chef Nancy Silverton's affinity for fresh, straightforward Italian flavors with this collection of dishes, including incredible pasta recipes, salads, desserts, and more.
We’ve used Nancy Silverton’s brioche recipe left and right by now, but we’ve never just made plain brioche with it. Brioche is one of my favorite breads to make…all eggy an…
