Nardone has been featured in The New York Times, New York Magazine, Saveur, and The Washington Post, as well as on Good Morning America, NPR, Oprah, Food Network, and Taste of Home, among others..

Working with 1 Vanilla Crust Dough ball at a time, use fingers of both hands to pass ball back and forth until it flattens into a 3-inch circle.Top each concha dough ball with a Vanilla Crust Dough circle, gently pressing until molded around each.

Mark tops by gently pressing with a 4-inch-round shell-pattern mold (or use a knife to make a shell pattern).Dip conchas, shell side down, in granulated sugar, and return, shell side up, to baking sheet, spacing conchas at least 3 inches apart.Let stand, uncovered, at room temperature, until slightly risen, about 2 hours.. Bake conchas in preheated oven until dough crevices are golden brown, 20 to 22 minutes.

Originally appeared: August 2018.» See All F&W Chef Superstars.Tertulia, El Colmado (NYC); Sea Containers (London).

International Café (Kalamazoo, MI); Le Colonial (Philadelphia); Mecca (San Francisco); Mugaritz (Errenteria, Spain); Abac and Alkimia (Barcelona, Spain); Tabla, Crudo, Brasserie 8 ½, Boqueria, Suba, and Boqueria Soho (NYC).

My grandmother Mutti was my first cooking teacher.So, go for a robust white from Greece or Spain..

Originally appeared: May 2002.(Keep screen awake).1/2 cup plus 3 tablespoons vegetable oil.

4 garlic cloves, minced.1/3 cup toasted sunflower or pumpkin seeds.