Cured Meat Craze

Salumi, pizza, rustic, rectangle, slices, recipe

Salumi meats spice up menus Once considered an old-school Italian ingredient, salumi has become the go-to ingredient for antipasto, pizza and salad. Salumi are Italian cured meat products predominantly made from pork (although salumi includes bresaola, which is made from beef). At Seattle’s Tulio Ristorante, Executive Chef Walter Pisano, serves a coppa, oregano and mozzarellaMore »

Fry Day: The Montanara

2012 September: Fry Day

It’s strange to think that an ancient pizza has become the newest trend. But such is the case with the montanara, an import from Naples that sees a round of dough flash-fried then topped with ragu (cooked tomato sauce) and cheese. But the American translation — the montanara that’s making its mark on menus hereMore »

Sharp As A Knife

knife cutting onion

Time to sharpen your knife skills? And by skills, we’re talking about back-of-house efficiencies and safety protocols around the most common foodservice tool. Knowing which knives work best for cutting different types of product, how to care for them properly and how to use knives safely can give operators a well-honed edge. Safety first. “TrainMore »

Scrumptious Sandwiches

Caprese Meatball Slider

Add variety to your sandwich menu   Do you ever stop for just a moment and realize how lucky we are to be in the business of feeding folks every day? Our routines can certainly become a bit repetitive, leaving us with that same old lack-luster routine. Trust me, it never has to be thatMore »

Trending Recipes: Eggplant Parmesan Lasagna

Eggplant Lasagna

This eggplant lasagna is so good, even kids will eat it. (Just don’t tell them they’re eating their veggies!) Eggplant is hearty and filling, and makes this a great vegetarian option. Pair with a salad for a great full-meal option. Eggplant Parmesan Lasagna 3 medium eggplants Olive oil-flavored cooking spray 1 ounce dried basil 4More »

Stretch ingredients out!

fried, garlic knots

Use current ingredients to expand your menu in new directions OK, friends, International Pizza Expo has come to an end and what an exciting time it was! It just gets bigger and better each year. While I am busy with my involvement with Expo, you probably also saw me buzzing up and down each isleMore »

Pizza Crust 101: Selecting ingredients and making dough

2011 July: Dough Doctor

By Tim Huff Flour, water, yeast and salt – in the world of baking, these are the foundational ingredients for making most yeast-raised baked goods. Given these basic ingredients, a good baker can produce a New York-style bagel, a French baguette, an Italian Ciabatta, or an Indian naan. The same is true for pizza dough.More »

Get healthy with a variety of meats and proteins

Sundried pizza salad

Flavorful meats and proteins address dietary needs With more attention than ever being placed on healthy menu options, operators are turning to products that are made from healthier ingredients. I’ve noticed how much attention the Mediterranean diet is getting with its health benefits. Most folks don’t usually stick with healthy dining because it can beMore »

A meatball worth bragging about

Jeremy White

I love meatballs. So it should come as no surprise that I usually try them whenever I see them on a pizzeria’s menu. And though they are exceptionally easy to make from scratch, too many operators still simply don’t get them right. Sometimes, the problems come in the preparation stage. Too dense. Other times theyMore »

Think outside the breadstick

Spinach and artichoke dip pita chips

Use your oven for oven-baked bottom-line boosts Let’s talk bottom line for a moment. It’s on all of our minds. We all want to increase our profits or get closer to making a profit and we are relentless in finding ways to bring in new customers to meet those financial goals. In the past, I’veMore »