Mediterranean Pizza

Simply saying the word “Mediterranean” as it pertains to pizza sets into motion a wealth of tasty possibilities. The palette of ingredients that can be used to fashion a Mediterranean pizza are as colorful and as rich in texture as the countries that make up the Mediterranean community itself. And if we focus solely on,More »

Sausage Stuffed Ravioli with Chipotle Basil Cream Sauce

Yield: 4 servings 3 tablespoons butter 1 small yellow onion, finely chopped 2 cloves garlic, minced 4 bail leaves, chiffonade ½ tablespoon green chilies, chopped 2 cups heavy cream 1/2 cup Pecorino Romano cheese, grated 1 medium tomato, medium sized dice 2/3 cup crimini mushrooms, sliced Sausage tortellini Salt & pepper to taste Warm panMore »

Wild Mushroom Pesto Penne

Menu Development Mushroom Madness By Carol Kroskey Look beyond cultivated white mushrooms to add flavor, texture and variety to menu items Diners who like mushrooms really like them, giving operators a chance to promote specialty pizzas like the “Champignone”, which is offered by Pizza Bubamara in Chicago. 642-524 This pie combines cremini, portobello and strawMore »

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 »

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 »