Can I freeze focaccia dough, then defrost it for baking? My recipe has 2 rise times, so I planned to get through all of that and freeze. Do-able? Or would it be better to bake it, cool, then freeze for defrosting later? Thanks in advance!
A good Reuben sandwich is a perfect balance of flavors and textures, and this one delivers. Good rye bread, crisped in butter, holds generous layers of Thousand Island dressing, rich corned beef or pastrami, crunchy sauerkraut, and nutty, melty Gruyère or Swiss cheese that oozes beautifully into the other ingredients.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.