In The Kitchen

The next hot app

arancini Jasper's Ristorante

No matter the size or shape, arancini appeals to many It seems like everyone has an arancini story. Michael Spurlock may have grown up in Detroit, Michigan, but Boston was where he first tried arancini. “After I ate it I said, ‘If I ever open a restaurant, it’s going on the menu.’ ” In 2013,More »

Hot and Saucy

chicken wing sauces

Chicken wings go beyond the Buffalo   Chicken wings are hot right now and have become a staple on appetizer menus in pizzerias across the country. And, why not? They are a great complement to a robust pizza menu and the ingredients for a flavorful wing sauce may already be in your kitchen. During SuperMore »

You’re bacon me crazy

bacon potato pizza

The king of all pork products is tops in pizzerias   As my wife and I watched a competitive cooking show a few months back, one of the judges tasted a certain dish and said, “Chef, I loved your dish but you cheated.” “Uh, excuse me? I don’t understand?” stammered the red-faced chef as theMore »

Dough Doctor: Roll with it

Back road pizza, santa fe, new mexico, dough, rolling

The old-fashioned way still works   Q: What are your thoughts on rolling pins? A: Some time ago I was in on a conversation between a number of individuals lamenting the cost of a dough roller for their shop. The discussion moved from single-pass to double-pass rollers, and then off on a tangent to doughMore »

Trending Recipe: How To — Anna’s Carbonara

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Annas Carbonara brian weavel pasta

By Brian Weavel, Anna’s Pizza & Pasta, Winnabego, Illinois   At Anna’s, we don’t do a traditional carbonara. This is our twist on the original. Give it a try. I hope you like it! Watch my how-to video on this dish. Anna’s Spinach Tortellini Carbonara 3 ounces baby spinach 2 ounces Romano cheese 2 ouncesMore »

Know When to Fold ’Em

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Calzone

Calzones are a no-brainer   If you are thinking about adding calzones to your menu, now is the time to do it. Calzones bring diversity to your lineup without getting off base from your menu theme. It’s the perfect spinoff from pizza — and it is more portable and easy to eat. Think about itMore »

The World is Flat

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tomato spinach flatbread

Flatbread sales heat up — are they right for you?   In my region, Northern Illinois, Flatbread pizzas are becoming popular. This is a trend that is worth investigating for every pizzeria owner. Some have perfected it already, but I think many of us are missing out on this remarkably versatile menu item. Most operationsMore »

Big and Beefy

Italian Beef sandwich

Italian Beef — the Chicago staple is gaining popularity   I’ve been fortunate to have worked in and traveled to many fantastic places around the country and I just love the fact that many different areas have unique specialty dishes that are known only to their region. It makes traveling back to those areas aMore »

Dough Doctor: Cut it out

Slicing pizza borriello brothers

What slicing tool is best for your operation? Q: I’m putting together an equipment list for a pizzeria that I plan to open soon and I’m trying to decide between using a pizza wheel or a rocker knife to cut my pizzas. Are there any advantages or disadvantages to using one over the other? A:More »