Get the Feta & Sun-dried Tomato Focaccia recipe Focaccia is a beautiful Italian bread. Our Dough Expert in her Art of Focaccia feature, says focaccia is: pillowy in texture with a slight crisp on top and bottom and slathered in olive oil. In term...

Print Arancini -- Jeffrey Freehof, The Garlic Clove Author: Jeffrey Freehof The Garlic Clove, Evans, GA Recipe type: Appetizer   Ingredients 1 cup raw sushi rice 2 cups chicken stock 1 large portobello mushroom, chopped 1 tablespoon ol...

Print Spirit of St. Louis Toasted Ravioli Author: Pizza Today Recipe type: Appetizer   Ingredients 2 large eggs ½ cup canned evaporated milk 1 cup Italian-style breadcrumbs Oil for frying 24 small, bite-size, meat-filled ravioli (thaw...

Print Portobello Mushrooms Stuffed with Chorizo, Bacon & Bell Peppers Author: Pizza Today Recipe type: Appetizer   Ingredients 6 portobello mushrooms, stemmed, tops brushed clean, set aside 3 tablespoons olive oil ½ cup chopped re...

Print Albondigas a la Andaluza (Meatballs) Author: John Gutekanst Recipe type: Appetizer   Ingredients 1¼ pounds ground chicken ¾ pound slice of ham, chopped ½ pound ground beef 1 tablespoon extra-virgin olive oil 1 cup fine bread c...

Print Avalanche Chipotle Blue(berry) Balls Author: John Gutekanst   Ingredients 2 tablespoons extra virgin olive oil 1 small onion rough-diced 1 can of chipoltle peppers in adobo (usually found in a 7-ounce can) 5 strips of thick-cut bacon ...

Print Nem Noung (Meatballs) Author: John Gutekanst Recipe type: Appetizer Serves: 20 to 23 meatballs   This Vietnamese meatball from Na Trang is traditionally grilled. It is fatty, savory and a little sweet. Here, I changed the tr...

Print Keftedakia Marinata, (Marinated Greek Meatballs) Author: John Gutekanst Recipe type: Appetizer Serves: 30-34 meatballs   This Greek meatballs recipe uses lamb as the protein as the meatballs are cooked halfway then are finis...

Print Lava Rocks Author: John Gutekanst Recipe type: Appetizer   Try a pizza with chicken and a gorgonzola cream to delight of many a customer but I love it with ribeye steak, red onion and provolone. Ingredients 24 ounces Red Gold pot...

Print Penny’s Bruschetta Author: Piper Kapin, Back Road Pizza, Santa Fe, New Mexico Recipe type: Appetizer   Ingredients 4-ounce pizza dough 1 tablespoon olive oil 3 tablespoon cornmeal ½ cup fresh tomato, chopped ⅛ cup ...

Print Fresh Mozzarella Author: Pizza Today Recipe type: Appetizer   Courtesy of Pedro Arreaza, market sous chef at FarmTable Kitchen Ingredients 6.99 pounds mozzarella curd 6 ounces kosher salt 44.09 pounds water Instructions In a larg...

Print Fresh Ricotta Author: Pizza Today Recipe type: appetizers   Ingredients 2 quarts whole milk 1 cup heavy cream 2 tablespoons fresh lemon juice (or distilled white vinegar) Instructions Put the milk and the cream in a large stainle...