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Easy Recipe

Quick And Easy: The Grilled Cheese Eggsplosion (Grilled Cheese With Fried Eggs Cooked Into the Bread) Recipe

Egg-in-a-hole has long been one of our favorite breakfasts: Cut a hole out of a slice of bread, cook in butter, break an egg into the hole. Following a brilliant idea we first saw on Reddit, we decided to try building a grilled cheese sandwich out of two of those bad boys—and deliciousness ensued.

What happens if you build a grilled cheese sandwich out of two eggs-in-a-hole? Gooey, explosively messy deliciousness.

  • Makes 1 sandwich
  • 15 minutes

  • 15 minutes

Ingredients

  • 2 slices hearty sandwich bread
  • 2 tablespoons butter (1 ounce; 30g), divided
  • 2 eggs
  • Kosher salt and freshly ground black pepper
  • 2 slices American, cheddar, and/or Jack cheese

Directions

  1. 1.

    Cut a circle out of the center of each slice of bread using a small empty can, a biscuit cutter, or the ring from a Mason jar.

  2. 2.

    Melt half of butter in a large nonstick or cast iron skillet over medium heat until foaming subsides. Add both bread slices, break an egg into each, season with salt and pepper, and cook, swirling occasionally, until bread is golden brown on bottom side, about 2 minutes.

  3. 3.

    Add remaining butter and carefully flip both slices of bread, making sure the eggs don’t break. Add a cheese slice to the top of each bread slice. Cook, swirling pan occasionally, until golden brown on second side.

  4. 4.

    Close sandwich with cheese inside and continue to cook, flipping occasionally, until eggs are soft-cooked and cheese is melted, about 1 minute longer. Serve immediately.

Categories
Easy Recipe

Quick And Easy: Chicken Marsala With Mushrooms and Shallots Recipe

Chicken Marsala With Mushrooms and Shallots Recipe

Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that’s just like the best restaurant pan sauces—along with a few other small tricks (hello, soy sauce!).

  • Serves 4
  • 30 minutes

  • 40 minutes

Ingredients

  • 1 1/4 cups (300ml) Marsala wine (see note)
  • 3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth
  • 1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g)
  • 4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total)
  • Kosher salt and freshly ground black pepper
  • About 1 cup all-purpose flour (5 ounces; 140g), for dredging
  • 1/4 cup (60ml) extra-virgin olive oil, plus more if needed
  • 10 ounces (280g) cremini mushrooms, stemmed and thinly sliced
  • 4 medium shallots (6 ounces; 165g), minced
  • 2 medium cloves garlic, minced
  • 1 teaspoon (about 3g) minced fresh thyme leaves
  • 3 tablespoons (45g) cold unsalted butter, cut into cubes
  • 1 teaspoon (5ml) soy sauce
  • White wine vinegar, sherry vinegar, or fresh lemon juice, to taste
  • Minced fresh parsley, for garnish

Directions

  1. 1.

    Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface. Set aside.

  2. 2.

    Season chicken cutlets all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each cutlet in flour, tap off excess, and transfer to clean plate.

  3. 3.

    Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, add chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Using a slotted spatula, transfer to paper towels to drain.

  4. 4.

    Add mushrooms to skillet (do not drain remaining oil) and cook, stirring frequently, until mushrooms have released their juices and browned well, about 10 minutes. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, about 2 minutes. Add more oil if pan seems too dry at any point.

  5. 5.

    Pour Marsala mixture into pan, making sure to scrape in all the gelatin. Bring to a boil, whisking and scraping up any browned bits from bottom of pan, until liquids are reduced by about three-quarters. Add butter and soy sauce and whisk constantly until emulsified and sauce takes on the consistency of heavy cream. Season with salt and pepper. Taste sauce and adjust with a small amount of vinegar or lemon juice, as needed.

  6. 6.

    Return chicken cutlets to pan, swirling to bathe them in the sauce and warm them through. If the sauce begins to break at any point, swirl in a splash of water to bring it back together. Transfer to a warmed serving plate, spooning sauce all over chicken. Garnish with parsley and serve.

Categories
Easy Recipe

Quick And Easy: Jewish Deli–Style Tuna Melt With Relish, Dill, Celery, and Swiss Recipe

Jewish Deliu2013Style Tuna Melt With Relish, Dill, Celery, and Swiss Recipe

Inspired by the tuna salads found at Jewish delis, this tuna melt is built on sliced sandwich rye bread, draped with layers of melted Swiss cheese, with a tuna salad that’s loaded with fresh dill, red onion, celery, and sweet relish.

This is the kind of tuna melt you’re likely to be served in a Jewish deli, where rye bread, Swiss cheese, and a dill-and-pickle tuna salad are kings.

  • Makes 2 sandwiches
  • 15 minutes

  • 15 minutes

Ingredients

  • One 5-ounce (142g) canned oil- or water-packed tuna, drained well
  • 1/2 cup (120g) mayonnaise, such as Hellmann’s (see note)
  • 2 tablespoons (10g) panko bread crumbs (optional; see note)
  • 2 tablespoons (20g) minced red onion
  • 1 tablespoon (5g) minced fresh dill
  • 1 tablespoon (20g) drained sweet relish
  • 1/2 rib celery (30g), very finely diced
  • 1/2 teaspoon (5g) coarse ground mustard
  • Kosher salt and freshly ground black pepper
  • Four 1/2-inch-thick slices rye sandwich bread
  • Vegetable oil, clarified butter, and/or melted butter, for brushing the bread
  • 4 slices Swiss cheese

Directions

  1. 1.

    Adjust oven to middle position and preheat oven to 350°F (175°C). In a small mixing bowl, combine tuna, mayonnaise, panko (if using), red onion, dill, sweet relish, celery, and mustard. Stir, mashing very well with a fork or stiff spatula, until almost no flakes of tuna remain. Season with salt and pepper.

  2. 2.

    Using a pastry brush, lightly but evenly brush both sides of each slice of bread with oil, clarified butter, or melted butter. In a large cast iron or nonstick skillet, or using a griddle, toast bread slices on first side over medium heat until nicely browned and crisp, about 3 minutes; using a cooking weight or spatula, gently press down on bread slices while toasting to ensure even heating and browning.

  3. 3.

    Flip bread and lay one slice of cheese on top of each bread slice. Mound tuna salad on top of 2 of the bread slices, spreading it in an even layer. Close sandwiches, placing top bread slices cheese side down, and continue to cook until bottom of sandwich is well toasted; press down gently on sandwich with cooking weights or a spatula to ensure even heating and browning.

  4. 4.

    Flip tuna melt and cook until second side is well toasted. If cheese at this point isn’t melted enough, transfer sandwiches to a baking sheet and heat in oven until cheese is melted, about 3 minutes. Serve.

Categories
Easy Recipe

Quick And Easy: The Best Caesar Salad Recipe

The Best Caesar Salad Recipe

There’s a reason that in the 90 years since its invention, the Caesar salad has become the default second salad option at every single major restaurant chain in the country. The combination of savory, creamy, tangy, and crunchy ingredients is tasty stuff. This classic Caesar salad with garlic-Parmesan croutons and a creamy dressing might just be the best version yet.

The crowd-pleasing salad of crisp romaine leaves, crunchy croutons, and a little or a lot of anchovy, as you like.

  • Serves 4
  • 20 minutes

  • 20 minutes

Ingredients

  • 3 tablespoons plus 1/4 cup (105ml) extra-virgin olive oil, divided
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 3 cups hearty bread, cut into 3/4-inch cubes
  • 2 ounces finely grated Parmesan cheese (about 1 cup), divided
  • Kosher salt and freshly ground black pepper
  • 1 egg yolk
  • 1 tablespoon (15ml) juice from 1 lemon
  • 2 to 6 anchovies (see note)
  • 1 teaspoon (5ml) Worcestershire sauce (see note)
  • 1/3 cup (80ml) canola oil
  • 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact

Directions

  1. 1.

    Adjust oven rack to middle position and preheat oven to 375°F (190°C). In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl and press with the back of a spoon to extract as much oil as possible, leaving garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic oil and toss to coat. Add 2 tablespoons Parmesan cheese, season to taste with salt and pepper, and toss again. Transfer to a rimmed baking sheet. Bake until croutons are pale golden brown and crisp, about 15 minutes. Remove from oven and toss with 2 more tablespoons Parmesan. Allow to cool.

  2. 2.

    While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender or in the bottom of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste generously with salt and pepper.

  3. 3.

    To serve, toss lettuce with a few tablespoons of dressing, adding more if desired. Once lettuce is coated, add half of remaining cheese and three-quarters of croutons and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and croutons. Serve.

Categories
Easy Recipe

Quick And Easy: Creamy Sea Urchin (Uni) Pasta Recipe

Creamy Sea Urchin (Uni) Pasta Recipe

Sea urchin is pricey stuff, but a little goes a long way, and this dish delivers the sort of briny, mineral, sweet, and sophisticated flavor you’d typically expect to find only in a great restaurant. It’s bright and fresh, with a mild heat that cuts through the creamy richness—perfect for pairing with Champagne.

Fresh sea urchin, Mexican crema, and Calabrian chili join forces in this quick and creamy pasta.

  • Serves 4
  • 20 minutes

  • 20 minutes

Ingredients

  • 4 to 6 ounces fresh sea urchin (uni); see note
  • 1/3 cup (80g) Mexican-style crema, or crème fraîche
  • 10 ounces (300g) dried long pasta, such as spaghetti or bucatini
  • Kosher salt
  • 1 tablespoon (15ml) extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, finely minced
  • 1 small shallot, finely minced
  • 1 teaspoon (5ml) Calabrian hot chili spread (see note)
  • 1/2 cup (125ml) dry sake or dry white wine, such as Pinot Grigio
  • Freshly ground black pepper
  • Small handful finely minced fresh chives, for serving

Directions

  1. 1.

    Set aside 4 tongues of sea urchin to use as garnish. Combine remaining sea urchin and crema using a blender, immersion blender, food processor, or mini chopper. Blend until completely smooth. Set aside.

  2. 2.

    Place pasta in a 12-inch skillet or a saucepan and cover with water. Season with salt. Set over high heat and bring to a boil, stirring occasionally. Cook until pasta is just shy of al dente and retains a small chalky core.

  3. 3.

    Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add garlic and shallot and cook, stirring constantly, until softened but not browned (lower heat if the aromatics threaten to brown), about 2 minutes. Add Calabrian chili spread and stir until homogeneous. Add sake or wine and cook until liquid is reduced down to less than 2 tablespoons, about 1 minute. Remove pan from heat and set aside until pasta is cooked.

  4. 4.

    When pasta is cooked, use tongs to transfer the noodles directly from the boiling water to the pan with the garlic/oil mixture. Scrape uni purée into pan and add a few ounces of starchy pasta-cooking water. Set pan over high heat and cook, stirring and swirling constantly, until the sauce comes together and develops a creamy consistency and the pasta is fully cooked, about 1 minute. Add more pasta water as necessary to thin the sauce if it over-thickens. Season to taste with salt and black pepper.

  5. 5.

    Divide pasta between warmed serving bowls, drizzle each portion with more extra-virgin olive oil, garnish each with a whole sea urchin tongue, sprinkle with minced chives, and serve.

Categories
Easy Recipe

Quick And Easy: Olive Oil Cake Recipe

This tender, fluffy olive oil cake comes together in less than an hour, start to finish, making it an ideal option for a last-minute dessert. It puts the bold flavor and nuanced aroma of olive oil front and center, so choose a brand you really love. Try pairing it with fresh fruits and a scattering of lightly toasted nuts (pistachio or pine nuts work especially well), or a dollop of softly whipped cream. Or try our chocolate olive oil cake instead!

This cake highlights the best olive oil has to offer, so reach for the good stuff!

  • One 8-inch cake, or 8 large wedges
  • About 5 minutes

  • About 45 minutes

Ingredients

  • 5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 2 teaspoons freshly grated lemon zest
  • 5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); see our guide to choosing a good olive oil for recommendations
  • 4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our explainer on buttermilk substitutes for more information
  • 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
  • 1/2 teaspoon orange flower water
  • 5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style (see note)
  • Optional garnishes: powdered sugar, preferably organic (see our explainer on organic powdered sugar for more information); fresh fruit; or toasted nuts

Directions

  1. 1.

    Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line an 8- by 3-inch anodized aluminum cake pan with parchment (see our explanation and tutorial on how to cut a parchment round) and grease lightly with pan spray.

  2. 2.

    For the Cake: Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute. This dry mixture will look homogeneous well before it truly is, so use patience at this stage, and whisk longer than may seem necessary. Under-mixing at this stage can produce dark spots or an uneven texture in the cake.

  3. 3.

    Add lemon zest, olive oil, buttermilk, egg, and orange flower water and whisk vigorously until batter looks smooth and well emulsified. Sift in cake flour and whisk just until well combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 33 minutes. (A toothpick inserted into the center should come away with a few crumbs still attached.)

  4. 4.

    Cool cake directly in pan about 10 minutes, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place cake right side up on a serving platter or cake stand. Serve warm or at room temperature, with a sprinkling of powdered sugar or with fresh fruit, nuts, and other accompaniments as desired.

Categories
Easy Recipe

Quick And Easy: The Best Juicy Grilled Boneless, Skinless Chicken Breasts Recipe

Grilled skinless chicken breasts are all too often more like pieces of cardboard than food you’d actually want to eat. With a little know-how, however, you no longer have to stand for this injustice. The key to juicy grilled chicken breasts is to brine them first, then cook them over a two-zone fire and pull them off when they’re perfectly done.

A brine for chicken breasts, and how to cook boneless, skinless chicken breasts on the grill.

  • Serves 4
  • 30 minutes

  • 45 minutes

Ingredients

  • 4 boneless, skinless chicken breast halves (6 to 8 ounces/170 to 225g each), tender removed
  • Kosher salt
  • 1/4 cup (55g) sugar (if making a wet brine; see note)
  • Freshly ground black pepper
  • 2 tablespoons (30ml) extra-virgin olive oil
  • Type of fire: two-zone indirect
  • Grill heat: medium-high

Directions

  1. 1.

    Place 1 chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness, about 3/4 inch in height. Repeat with remaining 3 breasts.

  2. 2.

    If making a wet brine, dissolve 1/3 cup (80g) kosher salt and 1/4 cup (55g) sugar in 2 quarts (1.9L) water. Place chicken breasts in brine and refrigerate for at least 30 minutes and up to overnight. If making a dry brine, set a wire rack over a rimmed baking sheet and arrange chicken breasts on it. Sprinkle generously all over with salt on both sides, then refrigerate, uncovered, for at least 30 minutes and up to overnight.

  3. 3.

    Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

  4. 4.

    If using a wet brine, remove chicken breasts from brine, pat dry with paper towels, season to taste with salt and pepper, and brush lightly with olive oil. If using a dry brine, simply season with pepper and brush lightly with olive oil. Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and continue to cook until second side is browned and chicken is just cooked through, or until the center registers 150°F/66°C (or 165°F/74°C, if you really want to stick to FDA guidelines) on an instant-read thermometer. (It can be difficult to take an accurate temperature on such a thin cut of meat, so make sure to confirm doneness by eye; it’s okay to make a small slit into one of the breasts with a knife to confirm.) If second side browns before chicken is done, move to cool side of grill, cover, and let cook until chicken is ready. Remove chicken from grill, let rest 5 minutes, then serve immediately.

Categories
Easy Recipe

Quick And Easy: Whipped Feta Dip Recipe

Whipped Feta Dip Recipe

Greek yogurt is the perfect base to make tangy and salty feta cheese spreadable. This basic recipe can be gussied up with fresh herbs, like dill, mint, or oregano—blend them in to more fully incorporate them, or finely chop them and stir them in after blending. Feel free to adjust the ratio of cheese to yogurt, adding more feta for a thicker result or more yogurt for a thinner one, keeping in mind that the spread will thicken after it’s stored in the refrigerator.

Versatile whipped feta cheese can be served as a dip, slathered on toasts and sandwiches, dolloped into soups, and more.

  • Makes about 2 cups
  • 5 minutes

  • 10 minutes

Ingredients

  • 8 ounces (225g) feta cheese
  • 3/4 cup Greek yogurt (6 ounces; 170g)
  • 1 medium clove garlic, minced
  • 1 tablespoon (15ml) extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper (optional)

Directions

  1. 1.

    In a food processor bowl or blender jar, or using a tall and narrow vessel suitable for an immersion blender, combine feta, yogurt, and garlic, then blend or process until very smooth, scraping down sides as necessary. Add olive oil and blend until incorporated.

  2. 2.

    If desired, pass spread through a fine-mesh strainer for an even silkier texture.

  3. 3.

    Season with salt, if needed, and pepper, if using, then use as desired.

Categories
Easy Recipe

Quick And Easy: Easy Diner-Style Tuna Melt Recipe

Easy Diner-Style Tuna Melt Recipe

This is perhaps the most iconic rendition of a tuna melt, and it is defined by its simplicity. It features little more than canned tuna mixed with mayonnaise, bread, and sliced cheese, but when you pay attention to the details, it’s a work of art. Those details include toasted each bread slice on both sides, mashing the tuna thoroughly with the mayo, and properly melting the cheese.

This is the most classic tuna melt, and it’s the most basic—but don’t mistake that for less delicious. These simple components, when assembled thoughtfully, are absolutely delicious.

  • Makes 2 open-faced or closed sandwiches
  • 15 minutes

  • 15 minutes

Ingredients

  • One 5-ounce (142g) canned oil- or water-packed tuna, drained well
  • 1/2 cup (120g) Hellmann’s mayonnaise (see note)
  • 2 tablespoons (10g) panko bread crumbs (optional; see note)
  • Kosher salt and freshly ground black pepper
  • Two 1-inch-thick slices (for open-faced) or four 1/2-inch-thick slices (for closed sandwiches) white sandwich bread
  • Vegetable oil, clarified butter, and/or melted butter, for brushing the bread
  • 4 slices Cheddar or American cheese

Directions

  1. 1.

    In a small mixing bowl, combine tuna, mayonnaise, and panko (if using). Using a fork or stiff rubber spatula, stir and mash mixture vigorously until well-combined and almost no flakes of tuna remain. Season with salt and pepper.

  2. 2.

    For Open-Faced Sandwiches: Position oven rack about 6 inches from broiler element, and preheat broiler. Using a pastry brush, lightly but evenly brush both sides of each slice of bread with oil, clarified butter, or melted butter. In a large cast iron or nonstick skillet, or using a griddle, toast bread slices on first side over medium heat until nicely browned and crisp, about 3 minutes; using a cooking weight or spatula, gently press down on bread slices while toasting to ensure even heating and browning.

  3. 3.

    Flip bread and lay one slice of cheese on top of each bread slice. Mound tuna salad on top of cheese, spreading it in an even layer, then top each with remaining 2 cheese slices. Continue to cook until bottom of bread is well toasted, then transfer to a baking sheet and broil until cheese is well melted, about 1 minute. Serve.

  4. 4.

    For Closed Sandwiches: Adjust oven rack to middle position and preheat oven to 350°F (175°C). Using a pastry brush, lightly but evenly brush both sides of each slice of bread with oil, clarified butter, or melted butter. In a large cast iron or nonstick skillet, or using a griddle, toast bread slices on first side over medium heat until nicely browned and crisp, about 3 minutes; using a cooking weight or spatula, gently press down on bread slices while toasting to ensure even heating and browning.

  5. 5.

    Flip bread and lay one slice of cheese on top of each bread slice. Mound tuna salad on top of 2 of the bread slices, spreading it in an even layer. Close sandwiches, placing top bread slices cheese side down, and continue to cook until bottom of sandwich is well toasted; press down gently on sandwich with cooking weights or a spatula to ensure even heating and browning.

  6. 6.

    Flip tuna melt and cook until second side is well toasted. If your cheese at this point isn’t melted enough, transfer sandwiches to a baking sheet and heat in oven until cheese is well melted, about 3 minutes. Serve.

Categories
Easy Recipe

Quick And Easy: Chewy Brown Sugar Cookies Recipe

Chewy Brown Sugar Cookies Recipe

Light brown sugar gives these soft and chewy cookies their delicate molasses flavor. By using melted butter, the cookies become extra dense, while also making this a quick one-bowl recipe—no stand mixer required! Each cookie is also rolled into bonus brown sugar, so they bake up with a simmering and crackly crust.

Chewy and warm, with a crackly brown sugar crust, these sugar cookies take less than 30 minutes, start to finish.

  • Makes 14 to 16 cookies
  • 10 minutes

  • 25 minutes

Ingredients

  • 14 tablespoons unsalted butter, melted (7 ounces; 200g)
  • 1 3/4 cup packed light brown sugar, divided (12.25 ounces; 350g)
  • 3/4 teaspoon Diamond crystal kosher salt; for table salt, use about half as much by volume or the same by weight (3g)
  • 1 large egg (55g)
  • 2 teaspoons vanilla extract (10ml)
  • 2 cups all-purpose flour (10 ounces; 285g)
  • 1 teaspoon baking powder (4g)
  • 1/2 teaspoon baking soda (2g)

Directions

  1. 1.

    Getting Started:Adjust two oven racks to upper and lower middle positions and preheat the oven to 350°F (177°C). Line two rimmed baking sheets with parchment paper.

  2. 2.

    Stir butter, 1 1/2 cups (10.7 ounces; 300g) brown sugar, and salt in a large bowl until combined. Stir in egg and vanilla until combined. Add flour, baking powder, and baking soda to bowl and stir until combined.

  3. 3.

    Scoop 1/4-cup sized balls of dough onto rimmed baking sheets (7 to 8 per pan). Add remaining 1/4-cup (1.5 ounces; 50g) brown sugar to now empty (unwashed) bowl. Roll each dough ball into sugar, return to pan, and press to about 1 inch thick.

  4. 4.

    Bake until tops have puffed and cracked, and edges are golden, 9 to 11 minutes, rotating pans from top to bottom and front to back halfway through baking. Let cool on pans for 5 minutes, then transfer to wire rack to cool.