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 »

Seafood Ravioli

Simply defined, ravioli is stuffed or filled pasta. Genoa, Italy, lays claim to the ravioli. Their dialect word “rabiole,” which means “something of small value,” derives from the idea that centuries ago on long voyages Genoese sailors would stuff various leftovers between sheets of pasta. Square is the traditional shape for ravioli, but round andMore »