There are some vegetables that you simply must peel to consume. The beautiful eggplant however, can be eaten, skin and all. It boils down to personal preference. Once you realize the health benefits from the eggplant’s skin, your peeler may never make another...
Love it or hate it, ricotta just may be the most versatile cheese found in pizzerias today. Not only is it used in pasta dishes, but it can also be found atop pizzas and in rich, delightful sauces and desserts. It’s important to understand what ricotta...
Vitello parmigiana, veal parmigiana, or veal Parmesan? Take your pick as to which wording you want to use to list this classic dish on your menu since all of them will serve your customers well — as long as you make it great. You have to admit, though, that Vitello...
Béchamel and mornay sauces fall into the white sauce category. Mastering both of these sauces opens up a wide and wonderful world of flavors that you can use to enhance pasta and pizza creations. But first some background information is in order. Food...
Fontina and Asiago are two important Italian cheeses, and both are fortunate enough to carry a dual citizenship. Born in Italy –– fontina in the Piedmont, Asiago in the Veneto –– they have been successfully replicated in the United States by...
