Author Archives: Carol Meres Kroskey

2009 July: Bake It

2009 July: Bake It

“Whose bread I eat, his song I sing,” goes a German proverb. Any pizza operator who provides fresh bread knows the truth of that statement, as bread-loving customers often are willing to pay extra for this treat. Baking fresh bread on the premises offers several advantages, says Martin Flores, owner of five Chicago’s Pizza andMore »

2009 February: Fit to Be Tied

2009 February: Fit to Be Tied

A New York favorite has spread across the nation — addictive garlic knots have shown up on pizzeria menus from Florida to California. At their simplest, they’re just strips of pizza dough tied into a knot and drenched in garlic butter. However, garlic knots can be customized, too. Some operators make simple knots, while othersMore »

2009 January: The Meat is On

2009 January: The Meat is On

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 alternative, Bolognese. Many recipes for Bolognese call for veryMore »

Wild Mushroom Pesto Penne

Menu Development Mushroom Madness By Carol Kroskey Look beyond cultivated white mushrooms to add flavor, texture and variety to menu items Diners who like mushrooms really like them, giving operators a chance to promote specialty pizzas like the “Champignone”, which is offered by Pizza Bubamara in Chicago. 642-524 This pie combines cremini, portobello and strawMore »

Mushrooms

Look beyond cultivated white mushrooms to add flavor, texture and variety to menu items Diners who like mushrooms really like them, giving operators a chance to promote specialty pizzas like the “Champignone”, which is offered by Pizza Bubamara in Chicago. This pie combines cremini, portobello and straw mushrooms. At three-store Old Venice Pizza Company inMore »

Foccacia Production

Lost Art Focaccia is a good way to “wow” customers The genesis of the flatbread called focaccia is lost in the dawn of history. Some food historians credit ancient Etruscans for having discovered how to form a dough into a flat round and bake it on a hot stone under a coating of hot ashes.More »

2009 May: Hello, Ciabatta

2009 May: Hello, Ciabatta

In the Kitchen / Bread Lotta Ciabatta Flavorful and full of hols, this rustic bread is fast becoming a customer favorite By Carol Meres Kroskey Photos by Josh Keown As a rustic bread of northern Italian origin, ciabatta is one of those breads that can be anything you want it to be. It’s thought thatMore »