In The Kitchen

Raid The Pantry


Optimize ingredients you have on hand   It’s certainly important to consider and sample new items to incorporate into our menu to keep our customer base excited and interested. Although I do think it’s critical to periodically introduce new dishes, it’s not always necessary to bring in new ingredients. All too often we overlook theMore »

Forbidden Fruit?

Purple People Eater

Fruit pizza toppings add a whole new flavor dimension Hawaiian Pizza and its variations broke the mold years ago, combining sweet, tart pineapple with savory, salty ham to create a menu favorite across the country. While pineapple has become a mainstay on many pizzerias’ toppings lists, there is a world of fruits just waiting toMore »

Uptown Ingredients, Downtown Flavor

2012 March: Uptown Ingredients,Downtown Flavor

Upscale meat toppings add wow favor   In the beginning — quite a while back, in fact –– it was pepperoni and sausage. Those were the two toppings most requested by patrons of modest, family-owned pizzerias and chain-operated pizza places as well. Here we are some 100 years later and guess what? Sausage and pepperoniMore »

So Sweet!

Amaretti Cookies

Creative desserts boost check averages   Gaining a competitive edge in today’s crowded market is more crucial than ever. Diners expect the moon and the stars — preferably locally sourced, homemade and at a great price. Desserts offer a great way to distinguish an independent from the chain restaurant down the street — or fromMore »

2012 March: Recipes

2012 March: Recipes

Amaretti Cookies    Yield: 3 dozen cookies 2¼ cups blanched whole almonds, plus more for garnishing 2/3 cup granulated sugar, divided 2 large egg whites, at room temperature ¼ teaspoon sea salt ½ teaspoon pure almond extract ¼ teaspoon pure vanilla extract 15 glazed cherries or other fruit Lightly oil two large baking sheets; lineMore »

Man on the Street: The Latest Topping Trends

2012 March: Man on the Street

What’s the strangest pizza you’ve ever enjoyed? I’ll never forget an experience I had in an old-school pizzeria in Trenton, New Jersey. The shop, Papa’s Tomato Pies, is the kind of place that would have you arrested for requesting pineapple on your pizza. That’s why I was shocked to see a pie on their menuMore »

2012 March: Affinity For Artichokes

2012 March: Affinity For Artichokes

When G. Terrill Brazelton, head chef at Slice Stone Pizza and Brew in Birmingham, Alabama, developed his pizza menu, including artichokes was a no-brainer. After all, Brazelton grew up eating steamed artichokes from his parent’s California garden. Today, he places artichoke hearts on the “Very Veggie” pizza alongside spinach, mushrooms, Kalamata olives, onions, jalapeños, garlicMore »

2012 March: Ask Big Dave

2012 March: Ask Big Dave

I haven’t updated my menu in a couple of years except for price adjustments. Is it worth it to pay a professional company to do this for me? Austin Rodigero Phoenix, Arizona I’m rarely stopped dead in my tracks. A few years ago, however, I did a double-take as I passed an exhibitor’s booth atMore »

Dough Doctor: Wholesome

2012 March: Dough Doctor

Whole-wheat crust requires special handling   Q: We get a lot of requests for a whole-wheat pizza, but all of our attempts to make one end up with dry, hard texture and poor flavor. What is the secret to making a good whole-wheat crust? A: Like so many other things in life, once you knowMore »