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The Future of Pizza Dough
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Pecorino Romano and Romano
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 25Sweet Sauces
The idea of sweet pizzas, which involve a sweet sauce in some fashion, is a relatively new direction on the culinary highway. I devoted a chapter to “Dessert Pizzas” in…
News September 25Canadian Bacon
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 25Hot 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 25Latest Recipes
