Pizza dough (2026)

 ngredients

(Makes 2)

2 teaspoons active dry yeast or instant yeast

7/8 to 1 1/8 cups (198g to 255g) lukewarm water*

2 tablespoons (25g) olive oil

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1 1/4 teaspoons (8g) table salt

(Makes 1)

160g bread flour + more for kneading (all-purpose is fine instead)

1/2 teaspoon (3g) salt

1/2 teaspoon (2-3g) sugar

1/2 teaspoon (3.2g) dried yeast

1/4 teaspoon (1g) garlic powder (very optional)

2 teaspoons (10mL) olive oil

80ml water

206 flour

133 water

5 oil

2.3 yeast

2.6 salt

2 sugar

200g flour

120ml water

1/2 tsp yeast

1/4 tsp sugar

1/2 tsp salt

1 tsp oil

Macaroni cheese (2026)

 Macaroni cheese

Ingedients

for 2

100g macaroni

100g cheese

200ml milk

15g butter

15g flour

For 1

65g macaroni 

60g cheese 

100ml milk

8g butter

8g flour

for 3

140g macaroni

140g cheese

300ml milk

20g butter

20g flour

prepare all ingredients first

put macaroni on to boil

add butter to the pan, wait until it has melted

add flour a little at a time, and stir into the butter

when all flour has been added, keep stirring for 2-3 minutes

start adding the milk a little at a time

swap the wooden spoon for a whisk

once all the milk has been added, keep whisking until the sauce gets about as thick as cream (5-10 minutes)

add the cheese and stir until it is melted into the sauce

once the sauce is ready, and the macaroni is cooked and drained, add the macaroni to the sauce and stir together

turn down/off the heat and let the macaroni cheese sti for 3-5 minutes

Oven Fried Wings

Ingredients for 4 portions:
2 1/2 pounds chicken wing sections
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (aluminum free)
- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.

For the Honey Sriracha glaze:
1/3 cup honey
1/3 cup Sriracha
1 tbsp seasoned rice vinegar
1/4 tsp sesame oil
sesame seeds to garnish

Pan Pizza

Ingredients

• 400 grams (14 ounces, about 2 1/2 cups) bread flour
• 10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
• 4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
• 275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water
• 8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle
• 1 1/2 cups pizza sauce, such as our New York-style pizza sauce
• 12 ounces grated full-fat, dry mozzarella cheese (see note above)
• Toppings as desired
• Small handful torn fresh basil leaves (optional)
• 2 ounces grated parmesan or pecorino Romano cheese (optional)

Procedures

1. 1
   
   
   Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising.
2. 2
   
   
   Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl.
3. 3
   
   
   Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
4. 4
   
   
   Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans. (See note above). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.
5. 5
   
   
   After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.
6. 6
   
   
   Top each round of dough with 3/4 cup sauce, spreading the sauce with the back of a spoon into every corner. Spread evenly with mozzarella cheese, letting the cheese go all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top (if desired)
7. 7
   
   
   Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated parmesan or pecorino Romano cheese. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to to a cutting board. Cut each one into six slices and serve immediately.

Cajun Spice Mix

Uncle Bubba's Cajun Spice Mix

    Ingredient              Amount 

Paprika 3 Tablespoons
Black Pepper 1 Tablespoon
Chili Powder 1 Tablespoon
Dried Oregano 1 Tablespoon
Garlic Powder 1 Tablespoon
Ground Cumin 1 Tablespoon
Dried Basil 2 ½ Teaspoons
Onion Powder 2 ½ Teaspoons
Cayenne Pepper 2 Teaspoons
Celery Seed 2 Teaspoons
Bay Leaf 2 Leaves
Dried Thyme 1 ½ Teaspoons
White Pepper 1 ½ Teaspoons
Mustard Powder ¼ Teaspoon
Ground Clove 1/8 Teaspoon
Ground Coffee 1/8 Teaspoon

Place all ingredients into spice grinder; blend well.

Sloppy Joe

Sloppy Joe

Ingredients

2 Tablespoons Butter

1.133g / 2-1/2 pounds Ground Beef

1/2 whole Large Onion, Diced

1 whole Large Green Bell Pepper, Diced

5 cloves Garlic, Minced

1-1/2 cup Ketchup

1 cup Water

2 Tablespoons Brown Sugar

2 teaspoons Chili Powder (more To Taste)

1 teaspoon Dry Mustard

1/2 teaspoon Red Pepper Flakes (more To Taste)

Worcestershire Sauce, To Taste

2 Tablespoons Tomato Paste (optional)

Tabasco Sauce (optional; To Taste)

Salt To Taste

Freshly Ground Black Pepper, To Taste

Kaiser Rolls

Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Macaroni Cheese

Macaroni cheese

Macaroni cheese
People			1	4	5	2
250g/9oz macaroni	250	6	42	167	208	83
40g/1½oz butter	40	6	7	27	33	13
40g/1½ plain flour	40	6	7	27	33	13
600ml/1pint 1½fl oz milk	600	6	100	400	500	200

Original Article

Macaroni cheese

250g/9oz macaroni

40g/1½oz butter

40g/1½ plain flour

600ml/1pint 1½fl oz milk

250g/9oz grated cheddar

50g/2oz grated parmesan

Yield Serves 4

Prep Time 30 Minutes

Cook Time 30 Minutes

Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.

Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.

Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.

Meanwhile, preheat the grill to hot.

Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.

Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.

Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

Gail Richards

Spicy Chicken Wings

Hot Chicken Wings

Prep time:
20 min
Cook time:
15 min

Original Article

Return to the Good Food Channel homepage
Prep time:
20 min
Cook time:
15 min

Serves:

4
Difficulty:

Ingredients

2 tsp ground cayenne pepper, or chilli powder
2 tsp ground black pepper
2 tsp garlic powder
2 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp dried red chilli flakes
1 1/2 tsp granulated sugar
60 g dried onion flakes
25 g dried mixed herbs
1 1/2 tsp grated nutmeg
50 g salt
200 g plain flour
1 tsp salt
1 tsp black pepper
1 litres vegetable oil, for deep frying
For the soured cream dressing
250 ml soured cream
50 ml lemon juice
3 spring onions, sliced
1/2 tsp coarse sea salt
50 g fresh coriander, finely chopped
For the hot sauce (optional)
125 g butter
57 ml bottle tabasco

Method

1. Combine all the Cajun seasoning ingredients, season well with salt, and Leave on one side.
2. Halve chicken wings at the joint and put in a bowl. Sprinkle over one tablespoon of the Cajun seasoning, rubbing it over the chicken with your fingers. Set aside for 10-15 minutes.
3. Put the flour, salt, black pepper and remaining Cajun seasoning into a large plastic bag – preferable one that seals with a zip. Add the wings, close the bag, and shake to coat the wings in the seasoning mixture. Remove from the bag and dust off any excess coating.
4. Heat the vegetable oil to in a deep fat fryer or large pan until hot but not smoking. Fry the chicken wings, a few at a time, for 5-6 minutes, until crisp and cooked through. Drain on kitchen paper and transfer to a serving plate.
5. For the soured cream dressing: mix all of the dressing ingredients in a small bowl until well combined.
6. Serve the chicken wings with the soured cream dressing, and accompany with celery sticks and blue cheese dressing if liked.
Hot Chicken Wings and Carrot and Raisin Salad

Coke Brined Fried Chicken

NGREDIENTS

FOR THE BRINE:

• 5 cups Coca-Cola
• 1 tablespoon kosher salt
• 10 sprigs fresh thyme
• 4 cloves garlic, peeled and sliced
• 4 teaspoons mild hot sauce like Crystal, Texas Pete or Cholula
• 8 to 12 chicken thighs, preferably free-range, organic

FOR THE SEASONED FLOUR:

• 3 cups all-purpose flour
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 2 teaspoons smoked Spanish paprika
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• 1 teaspoon cayenne pepper

FOR THE FRYING:

• 3 cups peanut oil
• 1 cup lard, optional, or replace with peanut oil

FOR SERVING:

•  Hot sauce

PREPARATION

1. Make the brine: Combine cola, salt, thyme, garlic and hot sauce in a large metal bowl and stir until the salt has dissolved. Add the chicken thighs, cover and refrigerate 3 to 5 hours.
2. Make the seasoned flour: In a wide, shallow bowl or pan, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne.
3. Heat oven to 350 degrees. Put the peanut oil in a large heavy-bottom pot or Dutch oven over medium heat until it reaches 375 degrees on a candy thermometer. While the oil heats, remove the chicken from the brine and pat dry. Dredge the thighs in the flour and shake to remove excess.
4. Working in batches of 2 or 3 at a time, carefully lower thighs into the hot oil. The oil temperature will plummet when the cold chicken goes into the pan; turn up the heat and carefully monitor the temperature. Cook for a little more than 3 minutes on one side, a little more than 3 minutes on the other, and then a final 3 minutes on the first side. Remove to a wire rack or paper towel to drain.
5. The juices should run clear when the chicken is poked with a knife. If necessary, transfer the browned chicken to a baking sheet and bake until the internal temperature reaches 180 degrees on a instant-read thermometer. Serve hot or at room temperature with hot sauce.

Maple glazed Meatloaf

INGREDIENTS

¾ pound sliced smoked bacon
1 cup finely chopped onion
3 cloves garlic, peeled and chopped
¼ cup milk
¼ cup sour cream or plain yogurt
2 large eggs
1 tablespoon dry mustard
2 teaspoons kosher salt
¾ teaspoon dried thyme
1 teaspoon Worcestershire sauce
½ teaspoon freshly ground pepper
 Dash of hot pepper sauce

1 pound ground beef
1 pound ground pork
1 pound ground veal
½ cup crushed saltines
⅓ cup finely chopped parsley
¼ cup maple syrup
2 tablespoons Dijon mustard

PREPARATION

1. Chop 1/4 pound bacon; sauté until browned but not crisp, about 8 minutes. Transfer cooked bacon to paper towels to drain. Add onion and garlic to pan. Cover, and cook over low heat, stirring occasionally, until softened, about 10 minutes. Remove from heat, and set aside.
2. Heat oven to 375 degrees. In a medium bowl, whisk together the milk, sour cream, eggs, dry mustard, salt, thyme, Worcestershire sauce, ground pepper and hot pepper sauce.
3. In a large bowl, combine beef, pork, veal, cooked bacon, onion mixture and milk mixture. Using your hands, toss lightly to mix. Add saltines and parsley, and toss lightly again until thoroughly combined. Line a rimmed cookie sheet with foil; on it, form meat into a domed loaf about 5 inches by 12. Drape remaining strips of bacon lengthwise over loaf to completely cover.
4. In a small bowl, combine maple syrup and Dijon mustard. Paint a thick coat over bacon. Bake uncovered, until a thermometer inserted into center registers 165 degrees, 1 1/4 to 1 1/2 hours. If desired, baste occasionally with remaining maple syrup mixture. Let meatloaf rest about 10 minutes before slicing and serving.

Crispy Oven Baked Wedges

this works for Wedges or Chips

Cut potato into wedges or chips

Put in boiling water for 7 minutes

Rinse off the chips

Pat dry with kitchen roll (they should be sticky)

Add to a bowl, drizzle a little olive oil over and some spices 

Mix with hands to coat all the chips

Put on tray, with generous space between each chip

Roast in 220c+ oven for 30 minutes (Open oven door a couple of times during cooking to release steam – swap over trays if using more than one)

Beer and Brown Sugar Chicken Sliders

Beer and Brown Sugar Pulled Chicken Sliders

(Slow Cooker)

Ingredients

• ¼ cup tomato paste
• 3 tbs soy sauce
• 3 tbs balsamic vinegar
• 1 tbs Worcestershire sauce
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/3 cup brown sugar, packed
• 12 ounces porter beer (high ABV dark beer works best)
• 6 boneless skinless chicken thigh fillets
• 18-20 slider buns

Directions

In a small bowl whisk together the tomato paste, soy sauce, balsamic vinegar, Worcestershire sauce, chili powder, smoked paprika, garlic powder and brown sugar.

Add the sauce, chicken and beer to a slow cooker. 

Cook on low for 4 hours or until chicken pulls apart easy with a fork.

Using two forks, shred chicken.

Scoop chicken into slider buns.

Sausage Stuffed Peppers

Sausage Stuffed Peppers

Ingredients:

• 1 lb jalapenos/sweetbite peppers
• 1 lb bulk sausage
• 1 8 oz block of softened cream cheese (I prefer the low fat cream cheese also called Neufchatel)
• 1 cup shredded Parmesan cheese

Cooking Instructions

1.  Prep the jalapenos. Cut the top off each jalapeno, just below the stem. Cut each jalapeno in half lengthwise and remove the seeds

2. Make the filling. Brown the sausage in a skillet and drain. Mix in the cream cheese and Parmesan cheese until everything is well incorporated.

3. Fill the jalapenos. Spoon approximately 1 Tbsp of filling into each jalapeno.

4. Cook. Bake stuffed jalapenos at 425 degrees for 20 minutes. You may want to use some non-stick spray on the pan. I never have, but sometimes they stick a little.

5. Serve. Throw these guys on a tray and then duck and cover. You don't want to get crushed in the stampede for stuffed jalapenos.

Pulled Pork

Pulled Pork 

(on the hob)

Ingredients

Dry Rub

• ½ tsp smoked paprika        
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp onion powder                        
• ½ tsp black pepper              
• 1 tsp salt                   
• ½ tsp ground coffee                       
• 1 tsp brown sugar

Cooking liquid

• 50ml bourbon, whiskey, or scotch
• 350ml chicken stock
• 2 tbs barbecue sauce
• 1tbs Ketchup
• 1 tbs brown sauce
• 1 tablespoons vinegar
• 1 tbs honey
• ½ tbs Worcester sauce

Pork butt, shoulder, loin (the above is based on 300-400g piece of pork loin/shoulder)

Vegetable oil (for searing the pork)                      

    1    In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, salt, and coffee to make a spice rub for the pork.

    2    Generously rub the spices over the pork.

    5    In a saucepan, combine the cooking liquid ingredients and bring to the boil.

    3    In a frying pan, heat vegetable oil on high until the oil begins to shimmer. Sear each side of the pork, just until brown, Transfer the pork to the cooking liquid and cook on low for 2/3/4 hours. Turn off the pot and let the pork rest in the sauce for 30 minutes.

    8    Once the pork is done, place it on a cutting board and let it rest for 15 minutes.

 .

    10    With two forks, pull the meat apart until it’s all shredded. Serve on your favourite bread.

    

Jambalaya

Jambalaya Serves 3-4

20 minutes preparation: 50 minutes cooking

Jambalaya is a rice, meat and seafood stew from Louisiana. Traditionally the cooking starts with the so-called 'trinity' of onion, green pepper and celery which begins many dishes from the Deep South, but thereafter almost anything goes. The name is a jumble of jambon, the French word for ham, and alaya, which means rice in an African dialect, and consequently the dish usually includes a spicy pork sausage of some sort, although often ends up with ham. Whatever the ingredients, a good jambalaya is always spiked with plenty of chilli. My version of this easygoing dish is made even more colourful with red onions and red peppers and I have purposely restrained the chilli-heat by using cayenne at the beginning of the cooking and adding Tabasco towards the end, while serving Tabasco and a wedge of lemon alongside so that people can adjust the dish to suit their own heat threshold. A good supply of ice-cold beer is essential.

Ingredients

• 2 red onions,
• 2 plump garlic cloves
• 1 red pepper
• 1 celery heart
• 2 tbsp cooking oil
• 1 bay leaf '
• ½ tsp cayenne pepper
• 2 large skinless boned chicken thighs
• 2 pepperoni sausages or 50g/2oz sliced chorizo
• 200g/7oz raw giant tiger prawns with shells
• ½ tsp Tabasco sauce
• 250g/8oz basmati rice
• 400g/14oz can whole Italian tomatoes
• 500ml chicken stock
• 1 tbsp finely chopped parsley 1 lemon (for wedges) salt and freshly ground black pepper

Instructions

Peel and chop the onions and garlic.

Core, deseed and dice the red pepper.

 Trim and slice the celery, setting aside the leaves, rinse and drain.

Heat the oil in a 2-litre/3%-pint heavy-based flameproof casserole and stir in the onion and garlic.

Cook for about 5 minutes then add the red pepper, celery and bay leaf.

Season with salt and pepper and cayenne and cook for about 10 minutes more while you prepare everything else.

Cut the chicken into chunks,

Slice the pepperoni chunkily or halve the chorizo.

 If the prawns are frozen, slip into warm water for about 5 minutes and remove the shells.

Place the prawns in a bowl and toss with the Tabasco.

Stir the chicken into the vegetables and, when it's changed colour, add the pepperoni, if using, the rice and the canned tomatoes with their juice.

Add the stock.

Bring to a simmer, cover the pan and cook for 20 minutes.

 By now the rice will have absorbed most of the liquid but the jambalaya should be nicely moist.

 If it isn't, add a little more stock.

Stir in the prawns, cover the pan again and cook for 10 more minutes.

 Sprinkle over the celery leaves and parsley and serve with lemon wedges and the Tabasco bottle.