PLASTIC BAGGIE
MAKE PANCAKES
STEP 1 Set a large resealable plastic bag in a tall bowl or measuring cup to hold it upright. Mix pancake batter inside the bag.
STEP 2 Gently twist the bag and snip off a bottom corner.
STEP 3 Pipe 4-inch rounds of batter onto the griddle.
Rye Pancakes with Maple Caramelized Pears
Total
40 min;
Serves
4
5 Tbsp. melted unsalted butter, plus more for brushing
2 Bartlett pears—peeled, cored and cut into ¾-inch pieces
¾ cup pure maple syrup
Kosher salt
2 cups whole milk
2 large eggs
1 cup rye flour
¾ cup all-purpose flour
3 Tbsp. sugar
2 tsp. baking powder
1. In a large skillet, heat 2 tablespoons of the butter. Add the pears and cook over moderately high heat, stirring occasionally, until just tender and golden, about 5 minutes. Stir in the maple syrup, season with salt and keep warm.
2. Set a large resealable plastic bag in a tall bowl to hold it upright. In the bag, whisk the milk with the eggs and the remaining 3 tablespoons of melted butter, then add both flours, the sugar, baking powder and ¾ teaspoon of salt; stir until incorporated.
3. Heat a griddle and brush lightly with melted butter. Gently twist the bag and hold it upright. Using scissors, snip off ¼ inch from a bottom corner. For each batch of pancakes, pipe 4-inch rounds of batter onto the griddle. Cook over moderate heat until bubbles appear on the surface of the pancakes, 2 to 3 minutes. Flip and cook until risen and golden brown, 2 minutes longer. Serve topped with the maple pears.
Whole-Wheat Pancakes with Roasted Berries
Total
35 min;
Serves
4
3 cups mixed berries, such as blueberries, raspberries and halved strawberries
¼ cup plus 3 Tbsp. granulated sugar
1½ cups whole milk
2 large eggs
3 Tbsp. melted unsalted butter, plus more for brushing
1 cup all-purpose flour
¾ cup whole-wheat flour
2 tsp. baking powder
¾ tsp. kosher salt
Whipped cream and confectioners’ sugar, for topping
1. Preheat the oven to 350°. On a rimmed baking sheet, toss the berries with ¼ cup of the granulated sugar. Bake for about 10 minutes, until the berries are just softened.
2. Meanwhile, set a large resealable plastic bag in a tall bowl to hold it upright. In the bag, whisk the milk with the eggs and the 3 tablespoons of melted butter, then add both flours, the remaining 3 tablespoons of granulated sugar, the baking powder and salt; stir until incorporated.
3. Heat a griddle and brush lightly with melted butter. Gently twist the bag and hold it upright; snip off ¼ inch from a bottom corner. For each batch, pipe 4-inch rounds of batter onto the griddle. Cook over moderate heat until bubbles appear on the surface of the pancakes, 2 to 3 minutes. Flip and cook until risen and golden brown, 2 minutes longer. Transfer to plates and top with the berries, whipped cream and confectioners’ sugar.
FORM GNOCCHI
You can make the easiest gnocchi in history with this trick. There’s no rolling involved. Just cut the dough into perfect little dumplings.
STEP 1 Tie a length of thin kitchen twine tightly across the handles of a saucepan.
STEP 2 Add gnocchi dough to a resealable plastic bag; press the dough into a corner of the bag to remove as much air as possible, then snip off the corner.
STEP 3 Pipe out gnocchi dough into boiling water, using the twine to cut each dumpling.
Ricotta Gnocchi with Summer Herbs
Total
45 min;
Serves
4 to 6
Kosher salt and pepper
2 cups fresh ricotta cheese
1 large egg
¼ cup freshly grated Parmigiano-Reggiano cheese
¾ cup all-purpose flour
2 Tbsp. extra-virgin olive oil, plus more for greasing and drizzling
1½ tsp. finely grated lemon zest, plus more for sprinkling
Snipped chives, chopped parsley and small basil leaves, for garnish
1. Tie thin kitchen twine tightly across a large, two-handled saucepan. Fill the saucepan with water and bring to a simmer. Add a generous pinch of salt.
2. Meanwhile, in a food processor, pulse the ricotta with the egg and cheese until smooth; scrape down the side of the bowl as necessary. Add the flour and 1½ teaspoons of salt and pulse until just incorporated.
3. Scrape the gnocchi dough into a large sturdy resealable plastic bag; press the dough into a corner of the bag to remove as much air as possible, then snip off the corner to make a ½- to ¾-inch opening.
4. Using steady pressure and working over the pot of simmering water, pipe out one-third of the gnocchi dough into ¾-inch pieces, using the twine to cut them into the saucepan. Simmer until the gnocchi rise to the surface, then continue simmering until they’re plumped and just cooked through, about 5 minutes total. Using a slotted spoon, transfer the gnocchi to a lightly oiled rimmed baking sheet. Repeat with the remaining dough in 2 batches.
5. Transfer the gnocchi to a platter. Add the 2 tablespoons of olive oil and the 1½ teaspoons of lemon zest and gently toss to coat. Season with salt and pepper and toss again. Serve in shallow bowls, garnished with a drizzle of olive oil, grated lemon zest, snipped chives, chopped parsley and small basil leaves.
MAKE AHEAD The cooked gnocchi can be refrigerated overnight. Reheat in simmering water for 1 minute before serving.
POUND GARLIC PASTE
This plastic baggie hack is a lifesaver for smashing a lot of garlic at once. Bonus: My hands and cutting board don’t reek afterward!
STEP 1 Place peeled garlic cloves in a small resealable plastic bag. Add a pinch of salt.
STEP 2 Using a rolling pin or meat mallet, gently crush the garlic. Continue to crush the garlic, scraping it to the bottom of the bag occasionally, until a paste forms.
STEP 3 Refrigerate the paste in the bag or cut off a corner and squeeze the paste into a bowl.
Garlic Oil–Basted Shrimp Skewers
Total
35 min;
Serves
4
3 garlic cloves
Kosher salt and black pepper
¼ cup extra-virgin olive oil, plus more for greasing
2 tsp. finely chopped thyme
1 tsp. finely grated lemon zest
¼ tsp. crushed red pepper
20 shelled and deveined large shrimp
2 medium yellow squash, shaved lengthwise with a wide vegetable peeler
4 long wooden skewers, soaked in water for 30 minutes
Lemon wedges, for serving
1. Put the garlic in a small resealable plastic bag. Add a generous pinch of salt and, using a rolling pin or meat mallet, gently crush the garlic until juices start to form. Continue to crush the garlic, scraping it to the bottom of the bag occasionally, until a paste forms. Cut off a corner of the bag and squeeze the paste into a small bowl, then whisk in the ¼ cup of olive oil, the thyme, lemon zest and crushed red pepper.
2. Light a grill or heat a grill pan and oil the grate. Alternately thread the shrimp and squash ribbons onto the skewers and season with salt and pepper. Grill the skewers over high heat, basting with the garlic oil and turning once, until the shrimp are white throughout and the squash are lightly charred, about 5 minutes. Serve with lemon wedges.
Spicy Garlic Bread Bites
Total
25 min;
Serves
4
Serve these as hors d’oeuvres, in a salad or at the table.
3 garlic cloves
Kosher salt and pepper
1 to 2 chiles de árbol, crushed
4 Tbsp. unsalted butter, melted
½ lb. sourdough bread, torn into 2-inch pieces
2 Tbsp. finely chopped parsley
1. Preheat the oven to 400°. Put the garlic in a small resealable plastic bag. Add a generous pinch of salt and, using a rolling pin or meat mallet, gently crush the garlic until juices start to form. Continue to crush the garlic, scraping it to the bottom of the bag occasionally, until a paste forms.
2. Cut off a corner of the bag and scrape the garlic paste into a large bowl; whisk in the crushed chile de árbol and melted butter. Add the bread, season generously with salt and pepper and toss well.
3. Spread the bread on a large rimmed baking sheet. Bake for 12 to 15 minutes, until crisp on the outside but chewy in the middle. Transfer to a serving bowl, garnish with the chopped parsley and serve warm.
POACH SALMON
If you love ordering poached salmon at restaurants, I have a plastic bag hack that lets you re-create that yummy dish at home. You can cook perfectly medium-rare (or medium, or medium-well) salmon by poaching fillets in resealable BPA-free plastic baggies. My apologies to seafood restaurants everywhere, which are about to lose money on this one.
Lay a salmon (or other fish) fillet in a resealable BPA-free plastic bag—look for the wording on the box. Seal and poach in simmering water.
Poached Salmon Salad with Bibb and Peas
Active
35 min;
Total
50 min;
Serves
4
SALMON
One 1-lb. skinless salmon fillet
Kosher salt and pepper
½ lemon, thinly sliced
2 tarragon sprigs
SALAD
Kosher salt and pepper
6 oz. snap peas, strings removed
1 cup frozen peas, thawed
3 Tbsp. Champagne vinegar
1½ Tbsp. minced shallot
1 Tbsp. Dijon mustard
¼ cup extra-virgin olive oil
1½ Tbsp. finely chopped tarragon plus ¼ cup leaves
1 large head of Bibb lettuce, cored and leaves torn
1. Make the salmon Bring a large, deep skillet of water to a simmer. Season the salmon fillet with salt and pepper and place in a large resealable BPA-free plastic bag. Set the lemon slices and tarragon sprigs on the fillet and seal the bag, pressing out the air. Put the bag in the skillet and poach the salmon at a gentle simmer until just cooked through, about 10 minutes. Transfer to a plate and let cool slightly, then open the bag and slide the salmon onto the plate. Let cool completely, then flake into 2-inch pieces.
2. Make the salad Empty the skillet and fill it with water. Bring the water to a boil and season generously with salt. Add both peas and cook until crisp-tender, 1 to 2 minutes. Drain well and cool under running water, then drain on paper towels.
3. In a large serving bowl, whisk the vinegar with the shallot and mustard, then gradually whisk in the oil until combined. Stir in the finely chopped tarragon and season with salt and pepper. Add the lettuce, both peas and the tarragon leaves and toss well. Season with salt and pepper and toss again. Add the salmon and very gently fold to mix. Serve right away.
MAKE AHEAD The poached salmon can be refrigerated overnight. Let stand at room temperature for 15 minutes before assembling the salad.
PIPE FROZEN YOGURT DOTS
A shout-out to my friend and Top Chef judge Gail Simmons, who shared this trick for frozen yogurt dots. They’re super-simple, fast and healthy.
Add yogurt mixture to a resealable plastic bag. Cut off a corner of the bag and pipe out rounds onto a parchment paper–lined baking sheet. For teeny-tiny dots, just snip off a smaller corner.
Frozen Yogurt Drops with Strawberries and Pistachios
Total
15 min plus 3 hr freezing
Makes
2 dozen
½ cup fat-free Greek yogurt
2 Tbsp. honey
Pinch of kosher salt
Finely chopped strawberries and pistachios, for sprinkling
In a small bowl, whisk the yogurt, honey and salt. Scrape the mixture into a resealable plastic sandwich bag; snip off about ⅛ inch from a bottom corner of the bag. Pipe 1-inch rounds onto a parchment paper–lined baking sheet. Sprinkle each drop with chopped strawberries and pistachios. Freeze until very firm, about 3 hours. Serve frozen.
SWIRL FROSTING
Why choose between chocolate and vanilla frosting when you can have both? The contrast of black and white twists makes the cupcakes look even yummier.
STEP 1 Lay a large sheet of plastic wrap on a work surface with a long side facing you. Using a small spatula, spread the vanilla frosting in a 3-inch-wide strip down the center of the plastic. Spread the chocolate frosting in a 3-inch-wide strip alongside the vanilla.
STEP 2 Using the plastic, fold the vanilla frosting over the chocolate, twisting one end of the plastic to seal and form a pouch.
STEPS 3 and 4 Snip off a corner of a pastry bag or resealable plastic bag and fit the bag with a medium star tip. Pull the twisted end of the pouch through the star tip and cut off the protruding plastic. Refrigerate the frosting until barely firm, about 15 minutes.
STEP 5 Pipe the frosting onto the cupcakes and serve.
Black-and-White Cupcakes
Active
40 min;
Total
1 hr 30 min
Makes
12
CUPCAKES
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. kosher salt
¼ tsp. baking soda
6 Tbsp. unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup sour cream
2½ tsp. pure vanilla extract
FROSTING
2 sticks unsalted butter, softened
4 cups confectioners’ sugar
2 tsp. pure vanilla extract
½ tsp. kosher salt
¼ cup milk
½ cup unsweetened cocoa powder
1. Make the cupcakes Preheat the oven to 350° and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk the flour with the cocoa powder, baking powder, salt and baking soda. In a large bowl, using a hand mixer, beat the butter with the granulated sugar at medium-high speed until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla until smooth. At low speed, beat in the dry ingredients. Scoop the batter into the lined muffin cups.
2. Bake the cupcakes in the center of the oven for about 17 minutes, until springy and a toothpick inserted in the centers comes out clean. Let cool slightly in the pan, then transfer the cupcakes to a rack to cool completely.
3. Meanwhile, make the frosting In a large bowl, using a hand mixer, beat the butter at medium speed until smooth. Add the confectioners’ sugar, vanilla, salt and 2 tablespoons of the milk and beat at low speed just until combined, then beat at medium speed until smooth. Scrape half of the vanilla frosting into a medium bowl. Add the cocoa powder and the remaining 2 tablespoons of milk to the frosting in the large bowl and beat at low speed until fully incorporated.
4. Frost the cupcakes following the steps on the opposite page.
ICE CREAM SHORTCUT
Make ice cream without the machine with my cheater’s method.
STEP 1 Pour the ice cream base (custard) into a resealable plastic bag. Freeze the bag flat.
STEP 2 Pulse the frozen custard in a food processor until smooth.
STEP 3 Transfer the ice cream to a loaf pan. Fold in toppings and freeze until firm.
Vanilla-Almond Ice Cream with Cherries and Pistachios
Active
45 min;
Total
8 hr 45 min plus 6 hr freezing;
Makes
about 1 qt.
6 large egg yolks
1½ cups heavy cream
1½ cups whole milk
¾ cup sugar
¾ tsp. kosher salt
1 vanilla bean, split lengthwise and seeds scraped
½ tsp. pure almond extract
¾ cup fresh cherries, pitted and halved
¼ cup shelled pistachios, coarsely chopped
1. Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.
2. In a medium saucepan, whisk the cream with the milk, sugar, salt and the vanilla bean and seeds. Bring to a simmer, whisking, until the sugar is completely dissolved. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil.
3. Strain the custard through a medium-mesh strainer into the bowl set in the ice water; discard the vanilla bean. Let the custard cool completely, stirring occasionally. Stir in the almond extract. Pour into a large resealable freezer bag and seal, pressing out the air. Lay the bag flat in the freezer and freeze until firm, at least 8 hours or overnight.
4. Working quickly, in batches if necessary, transfer the frozen custard to the bowl of a food processor. Pulse at 5-second intervals until smooth. Transfer the custard to a chilled 9-by-4-inch metal loaf pan and fold in the cherries and pistachios. Cover with plastic wrap and freeze until firm, about 6 hours or overnight.
MAKE AHEAD The ice cream can be frozen for up to 1 week.
VARIATION Instead of cherries and pistachios, fold in 1 cup of chopped chocolate-covered pretzels or chopped halvah.