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Cassata Alla Siciliana
Cassata, an Italian sponge cake, is one of the more lavish desserts in the Italian repertoire, and its provenance…
News September 25Cheddar and Colby
American Cheddar is generally made from pasteurized cow’s milk. Cheddar is often referred to as the “big cheese”…
News September 25Chocolate Cake
More restaurants need to step up to the plate (so to speak) when it comes to desserts. Why? Because…
News September 25Cooking Pizza Sauce
Question: Should I cook or not cook my pizza sauce? Answer: Okay, this doesn’t address dough, but it…
News September 25Defining Organic
The Organic Trade Association provides background and information about organic food on its web site, www.ota.com. The OTA…
News September 25Five Summer Specials
Have fun with this “five-course” summer special: appetizer, salad, pizza, pasta, and dessert. I have a lot of…
News September 25Fontina Asiago
Fontina and Asiago are two important Italian cheeses, and both are fortunate enough to carry a dual citizenship.…
News September 25Fresh Mozzarella
Let’s go back in time to May of 1889. We find Queen Margherita and her husband, King Umberto…
News September 25Fried Artichoke & Zucchini
The appetizer section of menus has been taking a beating in the many Chicago restaurants I visit every…
News September 25Featured
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