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These Manchego potato chips are made by gilding store-bought or homemade potato chips with melted Manchego cheese
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An irresistible snack perfect for sharing with cocktails or before dinner. Adapted from Michael Chiarello | Michael Chiarello’s Live Fire | Chronicle, 2013 Magnificent. Marvie. Munchable. Manchego-y. Mmmm. That’s what we think about these glammed-up Manchego potato chips. And we swear these ever-so-slightly uppity, wine-friendly, beer-loving, commotion-starting potato chips are a cinch to make. Just don’t forget to pass the napkins and gracefully accept compliments.–Renee Schettler Rossi Manchego Potato Chips Quick Glance 30 M 1 H Serves 8 Special Equipment: deep-fry thermometer Print Recipe Want it? Click it. IngredientsUSMetric Email Grocery List Ingredients sent! Send Grocery List Email the grocery...
Jim Lahey’s no-knead olive bread from Sullivan Street bakery is made with flour, water, yeast, and olives and lets you create the bakery’s signature artisan loaf at home with very little effort.
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Adapted from Jim Lahey | My Bread | W. W. Norton, 2009 Curious what famed breadmaker Jim Lahey has to say about his signature olive bread? On the Sullivan Street Bakery website, he describes it as possessing “a golden brown crust and an open, airy crumb with large pieces of green olive. Slightly sour with an intense olive flavor.” (Did anyone else just go wobbly in the knees?) We’re ogling this olive bread recipe as a conversation-starting nosh with wine prior to a dinner party, as an idyllic accompaniment to a cheese plate, or as just an all-around pass-it-at-the-table-and-grab-a-hunk type...