Industry News

West Coast Chop Salad

Menu Development Chill Out Salads are moving year ‘round these days By Jeremy White, Editor in Chief It’s February, traditionally one of the coldest months of the year in much of the United States, and many of your customers are thinking about hot meals and soups. Your minestrone’s probably moving as well as ever. FunnyMore »

Maccheroni al Forno

Béchamel and mornay sauces fall into the white sauce category. Mastering both of these sauces opens up a wide and wonderful world of flavors that you can use to enhance pasta and pizza creations. But first some background information is in order. Food historians are pretty much in agreement that the original white sauce, knownMore »

Pasta con Asiago e Spinaci

When I had my cooking school in Chicago, I had to make big batches of this pasta dish for the students because they gobbled it up pretty fast. The idea behind this dish is that the spinach gets “cooked” only from the ambient heat of the pasta, and that technique keeps the dish fresh andMore »

Greek Salad

Dining trends come and go. One day all the rage is about Thai influences, then our palates are on to hot sauces. But Mediterranean fare is never far from the spotlight thanks to its enviable combination of bold flavors and big health benefits. The good news is that it’s easier than ever to offer yourMore »

Eggplant Parmigiana Pizza

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 brussel sprout leaves, shaved porcini, black truffles and exotic cheeses. If that’s not gourmet, I don’t know what is. IMore »

Gorgonzola

I could (and often do) make a meal of crusty Italian bread, Gorgonzola cheese, and a lusty Italian red wine (such as Barolo, Chianti Riserva or Barbaresco). The Gorgonzola I would select would be Gorgonzola naturale, which has a more assertive flavor than Gorgonzola dolce (aka dolcelatte), which is delicate. I could also, instead ofMore »

House Made Sausage

The assignment: How to Make Sausage for Pizza. What kind of sausage? That would be my first question. Italian? Well, the assignment did use the word “pizza,” so I am assuming it’s Italian sausage. But wait. There are as many versions of Italian sausage as there are regions in Italy. Not a problem (not thatMore »

Ricotta Revelry

Love it or hate it, ricotta just may be the most versatile cheese found in pizzerias today. Not only is it used in pasta dishes, but it can also be found atop pizzas and in rich, delightful sauces and desserts. It’s important to understand what ricotta comes from and how it’s made. Ricotta is Italian for “recooked”More »