by Eduardo Garcia. Total 9 hours and 30 minutes. Active 20 mins. Makes 2 to 4 servings. Print Recipe. Ingredients. 1 tablespoon plus 1 teaspoon sea salt, divided; 1/2 teaspoon smoked …

In the bowl of a stand mixer, combine the water, yeast and sugar. Stir to help dissolve the yeast. Allow the yeast to activate for 10 minutes.

Preheat the oven to 325°F and position a rack in the center of the oven. For the caramel: In a heavy-bottom 2-quart saucepan, combine the sugar and cold water over medium-high heat …

by Eduardo Garcia. Total 1 hour and 15 minutes. Active 75 mins. Makes 8 to 10 servings. Print Recipe. Special Equipment. a large paella pan (or any large flat pan) Special Equipment. a …

3 tablespoons avocado oil; 1 small red onion, diced; 2 roma tomatoes, diced; 8 cloves garlic, sliced; 1 teaspoon ground cumin; 3/4 teaspoon dried Mexican oregano

by Eduardo Garcia. Total 11 hours and 45 minutes. Active 60 mins. Makes 13 bagels. Print Recipe. Ingredients. For the Sponge. 4 cups bread flour; 1 teaspoon active dry yeast; 2 1/2 …

For the crust: Preheat the oven to 350°F. Butter a 9-inch springform pan and line the bottom with a round of parchment paper. Lightly butter the parchment and set aside.

For the base: In a small saucepan, combine the milk, heavy cream, honey, lavender, and salt over medium heat and bring to a gentle simmer, stirring occasionally.

by Eduardo Garcia. Total 15 mins, includes cooling time. Active 15 mins. Makes 2 to 4 servings. Print Recipe. Ingredients. Ten U-10 size dry-pack scallops, cleaned; 1/2 teaspoon chipotle …

Preheat the oven to 375°F. For the dressing: In a medium bowl, combine the egg yolks, Dijon mustard, anchovy paste, salt, and garlic. Whisk to combine.