Industry News

Hawaiian Pizza

Canadian bacon is not bacon at all –– it is ham. Canadian bacon is made from the ribeye of the pork loin (eye of the loin). In the United States, pork belly becomes the cut most often used to make Canadian bacon. In Canada, Canadian bacon is known as “back bacon.” I am aware ofMore »

Classic Pizza Margherita

Recently I dropped in on a wine and cheese festival in Wisconsin. Several cheese producers were exhibiting their wares, so (naturally) I did some sampling, and chatted a bit with those manning the booths. I asked about a particular pizza cheese that is becoming quite popular in restaurants that are doing classic pizzas in theMore »

Vegetable Carpaccio

Most of the time Carpaccio is associated with beef, as in thin slices of raw beef, veal or even tuna. The name comes from Vittore Carpaccio, the Venetian Rennaissance painter who, as history points out, favored the use of red and white in his paintings. Food lore suggests — quite accurately –– that Carpaccio wasMore »

Pulled Pork Pizza

Ever since the first BBQ Chicken pizza hit the scene in the 1980’s, consumers have gone stir crazy over it. Since then barbecue sauce has gone from an oddity to a regular on pizzeria menus. It makes a fantastic pizza base and provides regular customers with a nice alternative when they need a break fromMore »

Prosciutto and Melon

Prosciutto and Melon

I suppose it would be ridiculous of me to say that the two most important ingredients in that delicious antipasti called prosciutto and melon are actually the prosciutto and melon! It’s not that ridiculous, actually, because it really does matter as to the kind of prosciutto and the kind of melon you use. While thereMore »

Baked Ziti with Sausage

Baked ziti is a great do-it-ahead pasta dish that is loaded with gusto. It can be made ahead and held for two to three days (in the cooler, covered) and the flavor will actually intensify. There are several ways to portion and serve this dish. You can simply scoop a portion out of the panMore »

Sandwiches To Jumpstart Lunch Sales

What makes a great sandwich? Ask 10 people and you’ll likely get 20 answers. In my hometown of Chicago, it’s all about the Italian beef sandwich. In Philadelphia, it’s about a Philly Cheesesteak sandwich. In Texas, it could well be a barbecue sandwich. In New Orleans, it’s all about the famous muffaletta. In New England,More »

Meat Lovers Pizza

Nobody had to twist my arm to write this column. I am a meat lover from way back, a protein proponent without equal. When I was, oh, about 16 years old, I didn’t have any Italian sausage in the house, so I opened a can of Spam, cut the whole thing into cubes and putMore »


Here’s the story: An overgrown crimini mushroom goes by the name of portobello. To put it another way, once the brown crimini gets to be around 4 to 6 inches in diameter it becomes a portobello. Here, we are dealing with a big brown mushroom with broad appeal, and one that can be used inMore »

Sweet Sauces

Sweet Sauces

The idea of sweet pizzas, which involve a sweet sauce in some fashion, is a relatively new direction on the culinary highway. I devoted a chapter to “Dessert Pizzas” in my cookbook, The Ultimate Pizza Cookbook, which came out in 1995. In that book I provided recipes for six different dessert pizzas. The standard techniqueMore »