In The Kitchen

Trending Recipe: Polpette Alla Napoletana

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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 »

How Appetizing

2009 July: How Appetizing

A quick survey of appetizers on the restaurant landscape shows that many are still serving the old standbys. Indeed, Mintel Menu Insights, a leading market-research company, lists these as the most common listings: samplers; buffalo wings; nachos; mozzarella sticks; fried calamari; chicken fingers and bread sticks. But are they the most sought after? Trends pointMore »