Many of you have contemplated adding pasta to your menu but may still be reluctant. Well it’s time to cast your worries aside. I’ve written about pasta in the past and have even lead demos at International Pizza Expo. My goal now is to bring you ...

Q: I’m looking for a standard American-style pizza dough as well as a standard Italian-style. Can you help with recipes? A: I sure can! Here you go: Standard Classic America High gluten/ High protein flour 100 percent flour 58-60 percent hydration ...

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There is something noticeable about the staff’s look at Cocco’s Pizza in Primos, Pennsylvania, — expression of individuality and brand awareness. Employees sport graphic T-shirts with the pizzeria’s name and logo. Owner Michael Cocco says his...

When Dan Richer opened his second pizzeria venture, Razza Pizza Artigianale, earlier this year, he had a clear vision in mind. All the ingredients would be locally sourced and everything that could be made in-house would be. His beverage list would g...

Jalapeños bring heat to pizza while keeping the flavor profile of the pie firmly rooted in the Western Hemisphere. That still leaves an open ethnic range to play in — from Mexican to the broader Latin and from Southwest to Cajun. Although chipotle...

Bacon is back. In the past few months I have come across no fewer than seven food articles in which bacon played either a main role or a supporting role in various dishes. Talk about pigging out. Did you know that there was a “Bacon of the Month Cl...

Love it or hate it, spinach has the potential to be a big hit on your menu and can be utilized in appetizers, pizza, pasta and entrées. I have loved spinach since I was a kid. In sixth grade, at recess, when most kids went across the street with the...

When CiCi’s Pizza Buffet opened its doors 27 years ago, the concept of an array of pizzas offered all at once and not custom-built seemed novel and a bit risky. “It was not something that was normally done,” says CiCi’s President Craig Moore....

The appetizer section of menus has taken a beating in the many Chicago restaurants I visit every day in my role as chief restaurant critic for the Chicago Sun- Times. I see customers moving away from expensive appetizers (and, believe me, the price o...

Pizzerias across America have traditionally offered very few creative appetizers on their menus, preferring instead to focus on the pizza itself. In an effort to boost revenues and remain competitive, however, operators say that by offering more appe...

As one of the basic staples of any Italian menu, a flavorful meat sauce makes the difference between an okay dish and a top seller. That’s why most operators don’t mind the time and effort it takes to make a savory meat sauce or a richer alternat...