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Hot Appetizers
Appetizers are sizzling. I have never seen appetizers getting so much attention. Some restaurants are referring to them as “small plates,” but what we are dealing with here are, in…
News September 25Portobello
Here’s the story: An overgrown crimini mushroom goes by the name of portobello. To put it another way, once the brown crimini gets to be around 4 to 6 inches…
News September 25The Bold & Beautiful Tomato
All of us in this business are well aware of the excellent canned tomatoes at our disposal, so it goes without saying that we use them –– a lot ––…
News September 25Hot Cheeses
Recently I dropped in on a wine and cheese festival in Wisconsin. Several cheese producers were exhibiting their wares, so (naturally) I did some sampling, and chatted a bit with…
News September 25Potato Tart
Some clarification on Pecorino Romano and Romano is in order. A true pecorino Romano is made from Sheep’s milk (pecorino translates as “little sheep”) and comes from an area around…
News September 25Thinking Organic
Single-ingredient organic foods, such as mushrooms, meat and cheese, are easy — anything that’s certified organic by a USDA certifier will bear the USDA Organic seal. There are other seals…
News September 25Cassata Alla Siciliana
Cassata, an Italian sponge cake, is one of the more lavish desserts in the Italian repertoire, and its provenance is traced to Palermo, Sicily. In its original form, there is a…
News September 25House Made Sausage
The assignment: How to Make Sausage for Pizza. What kind of sausage? That would be my first question. Italian? Well, the assignment did use the word “pizza,” so I am…
News September 25Latest Recipes
