Coal Miners Pasta

Pasta carbonara

Carbonara sauce offers smoky, intense flavor Carbonara is what some folks consider the fusion of the holy trinity of taste. The pork, egg, cheese and pepper thicken like cooling lava around the pasta bringing a savory, fulfilling richness that begs for another bite…of heaven. Unfortunately, like many Italian recipes, it all depends on who youMore »

Satisfy sweet tooths with these dessert pizza ideas

cannibal pizza, dessert, pizza

Queen Elizabeth I was a down right sweets junkie. Her teeth became a gnarly shade of black, but because she was the queen, she started a trend. It was then that stained and blackened teeth were a status symbol of the time when sugar Scalp t high surgery plummeting hong kong pharmacy online lotion anythingMore »

Pan-style Pizza — Full Metal Pizza Jacket

Photo by Josh Keown

“There may be a hundred different stances and sword positions, but you win with just one,” said undefeated Samurai Miyamoto Musashi in 1643. Mushashi would have been a great pizza guy because he described pan pizza to the letter. Every town, village and territory in the world has their own pan pizza style: Chicago style;More »

Leave it to Beefer!

horizontal meatball pizza

Why let chicken and pork get all the glory? Beef it up! June Cleaver: “Eddie, would you care to stay for dinner? We’re having roast beef.” Eddie Haskell: “No thank you, Mrs. Cleaver. I really must be getting home. We’re having squab this evening.” Like Eddie Haskell, a lot of pizzerias may have taken America’sMore »

Trending Recipe: Polenta Nera Pizza

John Gutekanst

In this recipe, I’ve taken the traditional “Polenta Nera” recipe of the mountainous Alto Adige region and modified it by using puffed buckwheat, barley or spelt as a wonderful pizza with anchovies. Polenta Nera Pizza 10 ounces of your in-house dough 1¼ cups of whole buckwheat berry or grain (substitute local spelt or barley) 2½More »

Fish Food: Seafood on pizza

Clams in shells

In 2007, I entered the World Pizza Championships with my fresh diver scallop and truffle pizza. I was glad to know that the scallops I had meticulously kept iced had survived the two-day wait until being cooked on the pizza. Twenty minutes later, as I stood waiting to enter my Neapolitan pizza, a man IMore »

Chorizo takes your pizza menu to the next level

Chorizo Meatball Pizza Photo by Josh Keown

Chorizo is one famous sausage with many forms and variations around the globe. In the States, it has been often overlooked as one of the most flexible and flavorful toppings to grace a pizza. This Spanish sausage –– with its unique ruby color and slightly acidic, smoky-garlic flavor profile, what the large sausage corporations areMore »

Transform any pizza with smoke meats and cheese

Transform any pizza with smoke meats and cheese

Smoking foods has been around forever. There are very few natural manipulations that humans have used to influence the taste and texture of food while preserving it at the same time. The salted and smoked meats that ancient humans preserved enabled them to pack up large quantities of protein and travel to better places. Nowadays,More »

You say Panini, I say panino

You say Panini, I say panino

Panini is the plural form for panino, which is literally the term for “small bread roll” in Italian. Technically, any sliced bread shouldn’t be called a panini or panino, but even in Italy, most sandwich shop operators will let you get by with calling everything a panini. This wonderful hot sandwich is a moneymaker asMore »

Bell Peppers, one of the best weapons in your arsenal

Bell Peppers, one of the best weapons in your arsenal

Sweet peppers are one of the most versatile and forgiving vegetables around. They can take a beating and come out perfect. Roasting peppers heightens them with an initial frontal mouth-blast before the caramelized sugars kick in for a delicious finish. These red, green and yellow beauties also liven up any pizza, salad or pasta withMore »