Classic Tex-Mex tacos: crisp corn shells, spiced ground beef with a homemade seasoning blend instead of a packet, cold crunchy lettuce, tomatoes, cheddar and sour cream. The contrast of hot and cold, soft and crunchy is the whole point of the dish.

New York-Style Pepperoni Pizza

A large, thin pie that New Yorkers fold in half and eat on the go: crisp underneath yet flexible dough, a slow-cooked oregano sauce, low-moisture mozzarella, and pepperoni that curls into crispy little cups holding a drop of spiced oil. The recipe makes two 32 cm pizzas.

Crispy Breaded Onion Rings

Thick, sweet onion rings in a triple coating of flour, buttermilk beaten with egg, and breadcrumbs. Inside, the onion turns soft and almost caramel-like; outside there is a golden crust that does not slide off when you bite. Only the oil absorbed during frying is included in the calories.

Buttermilk Fried Chicken with Crunchy Coating

Chicken breast in the style of the American South: a night in salted buttermilk keeps the meat juicy and tender, and a coating of flour, cornstarch and paprika sets into a craggy, crunchy crust. The breast is cut into thin pieces so it cooks through before it dries out. Only the absorbed oil is included in the calories.

Triple-Cooked Chips

Chips with a glass-like crisp shell and a fluffy, almost mashed interior. The “triple cooked chips” method of British chef Heston Blumenthal: boil, dry in the fridge, fry at 130 °C and finish at 180 °C. The calorie calculation includes only the oil absorbed during frying.

Classic Juicy Hamburger

A hamburger in the spirit of American steakhouses: a thick, coarsely ground beef patty cooked to medium, fresh crunchy vegetables and a toasted bun. The whole secret lies in the right mince, handling the meat as little as possible, salting at the last moment and resting the patty before serving.

Double Smash Cheeseburger

A cheeseburger cooked in 90 seconds on a ripping-hot pan: a ball of beef is pressed into a thin patty with a spatula so it develops a crisp, lacy crust across its whole surface. Two of these patties with melted cheddar, onion, a sauce of mayonnaise, ketchup and pickles, all in a butter-toasted bun.

Beef, Black Bean and Rice Burrito

A big burrito in the style of San Francisco’s Mission District: spiced beef with toasted cumin, cilantro rice, black beans, melty cheese, salsa and sour cream in a warm flour tortilla. The key is rolling it properly and searing the seam so the burrito holds its shape to the last bite.

Neapolitan-Style Pizza Margherita

A true Margherita is not simply a cheese pizza but a balance of three things: an airy rim from long, cold-fermented dough, a bright uncooked tomato, and creamy mozzarella that melts without turning greasy. This recipe adapts the principles of the Neapolitan pizza standard for a home oven.

Батон по науке: интенсивный метод с уксусом и аскорбиновой кислотой (метод Альберта Кальве)

Пышный домашний батон с тонкой хрустящей коркой и мелкопористым мякишем из обычной универсальной муки. Интенсивный замес с холодным автолизом по методу профессора Кальве, а столовый уксус и аскорбиновая кислота укрепляют клейковину и дают вкус зрелого хлеба за короткий цикл.

Foods and recipes

Foods

Baking chocolate, unsweetened, squares

Gelatins, dry powder, unsweetened

Leavening agents, baking soda

Leavening agents, yeast, baker's, compressed

Leavening agents, yeast, baker's, active dry

Tomato juice, canned, without salt added

Beverages, carbonated, tonic water

Beverages, coffee, brewed, espresso, restaurant-prepared

Beverages, coffee, instant, regular, powder

Beverages, tea, green, brewed, regular

Beverages, rice milk, unsweetened

Beverages, Protein powder whey based

Recipes

Crispy Tex-Mex Beef Tacos