In The Kitchen

Gourmet toppings next wave of pizza trends

gourmet toppings

Gourmet toppings for pizza? Where do I begin? I suppose I could start by recounting something I read recently about a pizzeria in New York City that is big on seasonal gourmet toppings such as Brussels sprout leaves, shaved porcini, black truffles and exotic cheeses. If that’s not gourmet, I don’t know what is. IMore »

2009 December: Pasta Primer

2009 December: Pasta Primer

Rigatoni with Chicken & Ricotta The idea behind this delicious pasta dish is that the ricotta is actually the sauce that coats the pasta. To this end, I like to add a tablespoon or two of the hot water from the pasta pot to thin the sauce just a touch. Various steps can be preppedMore »

2009 November: Pasta Primer

Spaghetti and Meatballs

Spaghetti with Meatballs This recipe is very close to how my mother did her meatballs, but there are as many recipes for meatballs as there are Italians. This recipe makes 18 meatballs, each about 2 inches in diameter. Makes 6 servings (scale up in direct proportion) 1⁄2 pound ground pork 1 pound lean ground beefMore »

Dough storage can make or break your operation

2009 October: Dough Doctor

Dough storage –– this is one of those topics that I continually get questions about, so it’s probably time that we go back and revisit the basics. The way in which we store our dough has changed over the years. Back in the 1950s it was common to allow the mixed dough to remain inMore »

2009 October: Cool & Creamy

ice cream, brownie, sundae, dessert

As temperatures rise this summer, diners look for ways to cool down. Ice cream presents a practical solution. Sure, you can sell it by the scoop, but why not pair ice cream with cookies or brownies? Ice cream lends itself to many easy-to-prepare desserts. It’s a tasty — and profitable — menu addition. “Ice creamMore »

2009 October: Pasta Primer

2009 October: Pasta Primer

I have been making linguine with clam sauce (both the red and white versions) in one fashion or another for many years, so you can well imagine that it is one of my favorites. If fresh manila clams or littleneck clams are not available, you can use chopped or canned clams. The result will notMore »

2009 November: Done with Style

2009 November: Done with Style

From parsley and Parmesan to lemon slices and dustings of powdered sugar, plating food is an art form that delights guests. I want to teach you some plating techniques to let your passion for food shine through. I’m sure you’ve heard it a hundred times: people eat with their eyes! It’s important to understand exactlyMore »

2009 October: The Sweet Life

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carrot cake

It’s no secret that times are tough for restaurant operators. Money is tight, customer numbers are down, and more than ever profi t margins are at a premium. But even though you may not be able to add that second location (yet), there are ways to boost profi ts in this down economy. How? ByMore »

2009 October: Udderly Delicious

steak pizza slice

In a race to outdo the competition, there aren’t a whole lot of ingredients left that have not turned up on a pizza. The fact is there’s nothing new about all of this; it now simply becomes a matter of marketing and advertising to get the customers’ attention. In my book, The Ultimate Pizza Cookbook,More »

2009 November: Dough Doctor

2009 November: Dough Doctor

Oil is a truly multi-functional ingredient in pizza dough production. It can affect everything from the crispiness to flavor of the crust, as well as the way the dough handles during shaping. The type of oil used can influence the flavor of the finished crust, providing anything from a neutral flavor to characterizing flavor. ForMore »