In The Kitchen

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 »

Trending Recipe: Polpette Alla Napoletana

 By: 
Polpette Napoletana, Goldsmith Wide

By Johnathan Goldsmith Owner — Spacca Napoli, Chicago Illinois 3 cups dried crustless bread, cut into 1-inch cubes, soaked in cold water until soft (mollica) 1 1/4 pounds ground beef, 80 percent lean 2 eggs, beaten to mix well 2 large cloves garlic, minced 1/2 cup grated pecorino cheese 1/4 cup finely cut parsley 1/3More »

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 »

Manicotti: Oh, man!

Manicotti

Manicotti allows operators to use a variety of toppings and fillings for a hearty pasta entrée Manicotti is a tubular shaped pasta that is typically filled with a ricotta cheese mixture. As culinarians, we are always coming up with creative ways to heighten the dining experience by incorporating other compatible ingredients and perhaps even aMore »

Dough Doctor: Water Works

add_water_7943 to mixer

Does the water you use really impact your dough that much?   Q: How does water quality impact my dough? A: Various aspects of the water can impact the dough in different ways. For example, iron in the water can react with many oxidative dough strengtheners such as ascorbic acid or azodicarbonamide (ADA) and, toMore »

Return of the Mac

Pan of macaroni and cheese

Mac ‘n’ cheese isn’t just for kids anymore We all know that everything is better when it’s baked with cheese on it, so I wanted to focus on some amazing baked pasta dishes for you to consider offering in your fine establishment. The great thing about offering some fantastic baked pasta dishes is that youMore »

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 »

Chicken Wings

giveMeWings03

What is it about wings? They have become so popular that I wouldn’t be surprised if some scientist is at work trying to figure out how to come up with a chicken that has four wings. It’s no surprise people love them — they’re fun, fast and qualify as finger food. But not all wingsMore »