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Pizza Insalata
Salad pizza, or pizza insalata, has so much going for it I often wonder why more restaurants don’t offer it. Obviously, pizza insalata is not a style of pizza that…
News September 26Tortellini
Say hello to the family of “little cakes” better known as tortelli, tortellini, and tortelloni. Tortelli looks like a stretched out ravioli (a specialty of Parma, Italy). Tortellini is a small…
News September 26Baked Ziti with Sausage
Baked ziti is a great do-it-ahead pasta dish that is loaded with gusto. It can be made ahead and held for two to three days (in the cooler, covered) and…
News September 26Hawaiian Pizza
Canadian bacon is not bacon at all –– it is ham. Canadian bacon is made from the ribeye of the pork loin (eye of the loin). In the United States,…
News September 26Prosciutto and Melon
I suppose it would be ridiculous of me to say that the two most important ingredients in that delicious antipasti called prosciutto and melon are actually the prosciutto and melon!…
News September 26Vegetable Carpaccio
Most of the time Carpaccio is associated with beef, as in thin slices of raw beef, veal or even tuna. The name comes from Vittore Carpaccio, the Venetian Rennaissance painter…
News September 26Butternut Squash Bisque
5 pounds butternut squash, deseeded and roasted 2.5 medium onions, diced 1/3 cup garlic, chopped 5 carrots, julienned 1/3 teaspoon nutmeg 1 ¼ quarts heavy cream 3 bay leafs 1…
News September 26Linguine with White Clam Sauce
We’ve all seen those menus in restaurants –– Thai, Vietnamese, Chinese, Japanese — where the heat level of certain dishes is marked by a small chile symbol. Usually, one chile…
News September 26Pulled Pork Pizza
Ever since the first BBQ Chicken pizza hit the scene in the 1980’s, consumers have gone stir crazy over it. Since then barbecue sauce has gone from an oddity to…
News September 26Latest Recipes
