Baked Brie en Croûte With Apple and Pear Compote Recipe

Offering maximum impact with minimal effort, a baked Brie turns a mild-mannered cheese into the superhero of a gathering: a warm, gooey communal comfort food. This version wraps the cheese in a shell of flaky puff pastry, along with two sweet-tart layers of apple-pear compote.

WHY IT WORKS
Pairing the creamy cheese with a combination of tart and sweet gives it the ideal flavor balance.
Adding a puff pastry crust is an easy way to create an impressive party appetizer.
Triple-cream cheese gives you the best gooey melt.
SPECIAL EQUIPMENT:
Rimmed baking sheet, parchment paper, rolling pin, pastry brush, kitchen twine (optional)
NOTES:
If possible, use a triple-cream Brie, which has a higher fat content that melts better.
INGREDIENTS
1 tablespoon (15g) unsalted butter
1 apple, peeled, cored, and cut into 1/2-inch dice
1 pear, peeled, cored, and cut into 1/2-inch dice
1/4 cup (60g) sugar
1 small cinnamon stick (or 1/2 teaspoon ground cinnamon)
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1 (6- to 8-ounce; 170 to 225g) round Brie or Camembert cheese, slightly chilled (see note)
All-purpose flour, for dusting
10-inch square puff pastry dough, kept cold, rolled out to 1/4-inch thickness
1 egg beaten with 1 tablespoon (15ml) water
DIRECTIONS
1.
Preheat a medium saucepan over medium heat, add butter, and swirl until melted. Add apple and pear and cook, stirring occasionally, until fruit is tender and has released most of its liquid, 5 to 7 minutes. Stir in sugar, cinnamon stick or ground cinnamon, ginger, and cardamom and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes longer. Discard cinnamon stick, if used. Remove from heat and let compote cool to room temperature.

2.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

3.
Using a sharp knife, cut cheese in half horizontally (through the middle). Lay one half on a work surface, cut side up, and spread 3 tablespoons (45ml) of compote evenly over it. Place second half on top and spread another 3 tablespoons (45ml) compote over it.

4.
Place puff pastry on a lightly floured work surface and roll to an even 1/4-inch thickness. Set prepared cheese in center of square, fold dough up and over, and pleat it together on top to enclose cheese. Gently pinch dough together in center to seal gathered pleats. You can tie a bit of kitchen twine on top to hold pleats together if you like, but this is not essential. If dough is no longer cold, chill wrapped cheese for at least 20 minutes. (Cheese can be wrapped tightly with plastic wrap and refrigerated until ready to bake.)

5.
Set prepared cheese wheel on prepared baking sheet. Brush dough evenly with egg wash. Bake until pastry is crisp and golden brown all over, 25 to 35 minutes. Let rest 5 minutes, then transfer to a platter. Serve any remaining compote alongside.

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Spinach and Artichoke Grilled Cheese Sandwiches Recipe

This cheesy melt is everything you love about spinach and artichoke dip, in crispy, crunchy, cheesy sandwich form. It's a hearty lunch or, paired with a bowl of tomato soup, a full dinner on its own.

WHY IT WORKS
Yellow onion adds depth of flavor and a subtle sweetness that plays up the mellow flavor of artichoke hearts.
Homemade mayo binds the vegetables into a creamy filling.
The creamy tang of Drunken Goat offsets the earthy spinach, for a lighter flavor overall.
SPECIAL EQUIPMENT:
10-inch stainless steel skillet, heat-resistant spatula, griddle or 12-inch cast iron skillet, flexible metal spatula
NOTES:
I like the convenience of frozen spinach, which doesn't need to be washed, but fresh works just as well. Do be sure to use mature spinach rather than baby, which will taste too astringent here. I like the way Drunken Goat cheese melts and stretches, but if you can't find it or don't like the flavor, try Fontina or Havarti instead.

INGREDIENTS
3/4 ounce safflower oil (1 1/2 tablespoons; 22ml), or other neutral oil
1 medium yellow onion, halved and thinly sliced (about 6 ounces; 170g)
10 ounces fresh or frozen spinach (2 cups; 280g) (see note above)
1 large garlic clove, finely minced (not grated)
1/4 teaspoon ground cayenne pepper
1 (14-ounce; 395g) can or jar artichoke hearts, drained
3 1/2 ounces Egg White Mayo or whole-egg mayonnaise (1/2 cup; 100g)
Kosher salt and freshly ground black pepper
8 slices country-style white bread
2 ounces softened unsalted butter (4 tablespoons; 55g), about 70°F (21°C), or more to taste
8 ounces Drunken Goat cheese (2 heaping cups; 225g), coarsely shredded (see note above)
DIRECTIONS
1.
Heat oil in a 10-inch stainless steel skillet over medium heat until shimmering. Add onion and cook, stirring frequently, until softened but not browned, about 5 minutes. Add spinach, cover skillet, and reduce heat to medium-low. Cook, without stirring, until spinach leaves release their water, about 2 minutes. Uncover and continue cooking, stirring occasionally, until most of the water has evaporated, about 10 minutes longer. Add garlic and cayenne pepper and cook, stirring, until garlic's aroma has mellowed, about 2 minutes. Add artichoke hearts and cook until they begin to fall apart, about 5 minutes more. Remove from heat and cool until no longer steaming, then stir in mayo. Season to taste with salt and pepper.

2.
Spread about 1/2 tablespoon (7g) butter onto one side of each slice of bread, then transfer slices, butter side down, to an electric griddle preheated to 350°F (177°C) or a large cast iron skillet preheated over medium heat. (You may need to work in batches.) Divide cheese evenly over bread slices, then top half of them with spinach and artichoke mixture. After about 5 minutes, when cheese has fully melted and bread is golden, close sandwiches with a flexible metal spatula, transfer to a cutting board, and cut diagonally with a chef's knife. Serve immediately.

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Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

 The Spicy Spring from Prince Street Pizza, with its thick, olive oil–infused crust; spicy tomato sauce; mozzarella and Pecorino Romano cheese; and crisp-edged pepperoni, is an insanely good pizza with only one real problem: It doesn't exist anywhere else. No longer. Here's how to make that pizza anywhere in the world.
WHY IT WORKS
A spicy, cheesy square pizza with crispy chalices of pepperoni.
Read the Whole Story
Using the food processor for dough very rapidly builds up an elastic gluten network for good texture.
Letting the dough rise in a pan coated with olive oil ensures that it doesn't stick while baking and that it acquires a crunchy, golden-brown crust.
Layering the cheese under the sauce prevents the crust from getting soggy.
Natural-casing pepperoni curls as it bakes, giving you textural contrast from the crispy edges.
SPECIAL EQUIPMENT:
Food processor (recommended), rimmed baking sheet, pizza wheel
NOTES:
All dough quantities are given in mass measurements (ounces, not fluid ounces). For best results, I strongly recommend using a precise scale, set to either ounces or grams, to weigh out dough ingredients. If using a food processor, you can place the food processor bowl directly on the scale and tare it, then add the ingredients directly to it. To get pepperoni that curls as it bakes, look for a high-quality natural-casing, stick-style pepperoni and slice it yourself. Check out our taste test for recommended brands.
INGREDIENTS
For the Dough (see note above):
17.5 ounces bread flour (500g; about 3 1/2 cups)
1/2 ounce salt (14g; about 1 tablespoon)
1/4 ounce instant or rapid-rise yeast (6g; about 1 1/2 teaspoons)
0.35 ounce extra-virgin olive oil (20g; 2 tablespoons), plus 1/4 cup olive oil (60ml; 40g) for the pan
11.5 ounces room-temperature water (325g; about 1 cup plus 7 tablespoons)
For the Sauce:
2 tablespoons (30ml) extra-virgin olive oil
9 medium cloves garlic, roughly chopped
1 tablespoon (about 4g) dried oregano
2 teaspoons (about 3g) dried red pepper flakes, or more to taste
1 (28-ounce; 800g) can whole peeled tomatoes
1 teaspoon (about 4g) sugar
Kosher salt
To Assemble and Bake:
1 pound (450g) sliced deli-style mozzarella cheese
12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch slices (see note above)
4 ounces (115g) ground Pecorino Romano cheese
DIRECTIONS
1.
To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

2.
To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

3.
To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

4.
Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

5.
For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

6.
Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

7.
To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

8.
Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.

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Grilled Mozzarella-Stuffed Italian Sausage Burgers With Vinegar Peppers Recipe

Homemade Italian sausage is formed into patties and stuffed with nuggets of mozzarella cheese. Then, the burgers are heavily pepper-crusted on the rims and finished with a dollop of creamy ricotta, red sauce, and fresh basil. Perhaps best of all, though, is the garnish of vinegar peppers that roast in the oven (or, alternately, cook in a tin right on the grill).

WHY THIS WORKS:
Coarsely ground pork is packed with Italian spices and spiked with balsamic vinegar before it rests 12 hours in the refrigerator for maximum flavor and juiciness.
Bell peppers get vinegary and smoky as they marinate and cook on the grill.
NOTE: 
For a faster version, use 1 1/2 pounds store-bought Italian sausage, removed from its casing.
INGREDIENTS
For the Sausage:
1 1/2 pounds coarsely ground pork
1/2 tablespoon cracked black pepper, plus 1/4 cup for crusting, divided
1/2 tablespoon kosher salt
1/2 tablespoon onion powder
3 cloves garlic, very finely minced (about 1 tablespoon)
1/2 teaspoon fennel seed, lightly toasted and ground
1/2 tablespoon dried basil
1/8 teaspoon dried oregano
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh parsley
1 1/2 tablespoons balsamic vinegar
4 (1/2-by 2- by 2-inch) squares mozzarella cheese
For the Peppers:
4 large bell peppers, seeds and stems discarded and cut into chunks
2 tablespoons olive oil
2 tablespoons sherry vinegar
To Serve:
4 crusty rolls
1/4 cup chopped fresh basil
1/2 cup ricotta cheese
1/2 cup homemade or store-bought red sauce
DIRECTIONS
1.
Combine pork, 1/2 tablespoon ground pepper, salt, onion powder, garlic, fennel, basil, oregano, paprika, cayenne pepper, crushed red pepper, parsley, and vinegar in a large bowl. Combine using hands and kneading to evenly distribute spices. Place in a resealable bag or container and refrigerate for at least 12 hours.

2.
The next day, place remaining 1/4 cup black pepper on a plate. Remove Italian sausage from the refrigerator. Form four equally divided portions around a nugget of mozzarella, creating patties with thick, flat sides. Make sure they are sealed very tightly around the mozzarella. Roll the edges of the patties through the black pepper to crust. Set aside on a large plate.

3.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

4.
Place bell pepeprs peppers in a 13- by 9- disposable aluminum baking pan. Add olive oil and vinegar, season with salt and pepper and toss to combine. Transfer to the cooler side of the grill. Cover and cook until tender, about 25 minutes.

5.
When peppers are about half done, place Italian sausage patties on hot side of the grill. Cover and cook until well charred on first, side, 5 to 8 minutes. Flip and continue cooking until cooked through and cheese on the interior is melted, another 5 to 7 minutes. Transfer to a large plate.

6.
Toast rolls over fire until crusty. Remove from grill. Place burger patties on bottom buns. Slather with ricotta, top with red sauce, basil leaves, and peppers, close burgers, and serve immediately.

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