A comment from our earlier post on Jamie Oliver's proper polenta sent us scurrying to Michael Chiarello's Napa Style website to find his own recipe for polenta served up platter-style. Well, we didn't...
We would put calzones in a 'Perfect Meal' category all their own. You can stuff them with just about anything your heart desires. You can eat them hot or cold, and they also freeze and re-heat well. T...
Recipe for homemade calzones, to eat now or freeze for later.... ...
We used these to make a quick sauce for our thin crust pizza this weekend, and at first the roasted-ness was "Hmm..." but in the end we decided it gave the sauce a richer flavor and married well with ...
The key to a really good pizza is, of course, the crust. We make pizza at our house at least once a week, so you can be sure this recipe comes to you after years of very meticulous and scientific kitc...
OK, here's what we learned last night while watching the first episode of Top Chef Chicago: The contestants are still cocky, faux hawks are apparently still a popular hair style, and Bravo is not afra...
Tom and Padma are back.... Are you in? Season 4 of Top Chef is cooking in Chicago, and the first challenge tackles the city's signature food: deep dish pizza. Pack your knives......
Pissaladière [pee-sah-lah-DYEHR] n. Tart topped with anchovies, onions, and olives - a specialty of Nice, France As Clotilde says over Chocolate & Zucchini, it's hard to go wrong with an onion t...
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