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Menu Development
Detroit Style Pizza: A Guide to Detroit Pizza
Discover Detroit-Style Pizza Detroit style pizza is a square, deep dish pizza that is known for its racing stripes sauce on top, cheese crust crown and light crust. Whether you call them red tops or square pizza, Detroit-style pizza is a unique pizza style that hast become one of the hottest pizza styles and one […]
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Menu Development
Deep Dish Pizza
If you’re in Chicago and “the moon hits your eye like a big pizza pie,” you can bet that most of the time that pizza is of the deep-dish persuasion. What is this pizza called Chicago deep-dish, and what makes it so different from ot...
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Menu Development
Mediterranean Pasta Salad
It’s that time of year when tomatoes actually taste like tomatoes. In Chicago, where I live, it’s not easy to get great-tasting fresh tomatoes year-round. In fact, the window around here for vine-ripened tomatoes is open for only about fo...
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Menu Development
Seafood Pizza
The white clam pizza is one of the best seafood pizzas going. But, there has always been a cloud hanging over the idea of seafood in conjunction with pizza. However, two or three really good tasting seafood pizzas can add another dimension to your al...
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Menu Development
Eggplant Parmigiana Pizza
Gourmet toppings for pizza? Where do I begin? I suppose I could start by recounting something I read recently about a pizzeria in New York City that is big on seasonal gourmet toppings such as brussel sprout leaves, shaved porcini, black truffles and...
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Menu Development
Mediterranean Pizza
Simply saying the word “Mediterranean” as it pertains to pizza sets into motion a wealth of tasty possibilities. The palette of ingredients that can be used to fashion a Mediterranean pizza are as colorful and as rich in texture as the co...
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Menu Development
Seafood Ravioli
Simply defined, ravioli is stuffed or filled pasta. Genoa, Italy, lays claim to the ravioli. Their dialect word “rabiole,” which means “something of small value,” derives from the idea that centuries ago on long voyages Genoes...
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Menu Development
Fettuccine with Fresh Tomatoes & Arugula
This is the time of year that many of us (especially those of us living in the Midwest) go bananas over fresh tomatoes. If I had the time, I would write another cookbook called “101 Ways to Use Fresh Tomatoes.” So this time of year I...
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Menu Development
Minestrone
4 ounces salt pork, chopped 4 ounces olive oil 2 pounds chopped onion 1 pound chopped celery 1 pound chopped carrots 1 pound chopped green bell pepper 1 pound cabbage, cut chiffonade 6 clove garlic, minced 2 pounds fresh plum tomatoes, chopped 2 gall...
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Menu Development
Shrimp Pizza
Putting together a seafood pizza can be somewhat problematic (but you can bet that once you put shrimp pizza on your menu, it will be a best-seller). In fact, there are only a few types of seafood (food cost notwithstanding) that work as a pizza topp...
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Menu Development
Five Sandwiches Ideas
John Montagu, 4th Earl of Sandwich, was a piece of work himself, but the sandwich was born when he came up with the idea of putting meat between two slices of bread so he could continue to play cards without interruption or without getting the cards ...
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Menu Development
Pasta and Portobello
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 in diameter it becomes a portobello. Here, we are dealing with a big brown mushroom wi...
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Menu Development
Shrimp Tequila Lime Pizza
28-ounce sourdough ball 4 ounces garlic ranch sauce 5 jalapeno pepper slices, finely chopped 1 teaspoon parsley flakes 1 tablespoon tequila 1 ounce parmesan cheese ½ cup chopped onions 25-30 bay shrimp, fresh or frozen 1 ½ cups mozzarel...