Pizza is a beloved food in America, and each region of this country has their own take on it. In Chicago, deep dish is King. With its tall walls of crust and a sauce-first architecture, one might argue that it is more of a pizza casserole (though I wouldn’t say that in Chicago 😳). In New York (and New Jersey, if we’re being honest) it’s more of a thin triangle of sauce and cheese (maybe a topping or eight) that can be easily folded and eaten on the go, like a pepperoni taco (don’t repeat that on Mulberry Street NYC 🥺). And Detroiters prefer a thick crust pan pizza that’s all flipped around, with the sauce on top. No matter where you come from in America, you think your pizza is the best. Well, you’re wrong.
Being married to The Boy means eating a lot of pizza. For any newbies here, The Boy is an Italian-American, born on Staten Island, raised in New Jersey. His first teething ring was a stale slice of cheese pizza. Learning to make my own pizza was as much an economic decision as a culinary choice. For my Pizza al Taglio (literally translated to “pizza slice”), I take the best of thick, cheesy Sicilian pizza, merge it, just a bit, with Detroit Pizza, and serve it Roman-style on a slice of focaccia-like crust. This pizza is King in my house. Ask The Boy. (Read more…)
Hi guys! I hope everyone is feeling a little bit less stressed than they were a couple weeks ago. I, for one, was feeling really great… until I asked Siri how long it was until Christmas. He (my Siri sounds like Hugh Grant) told me it’s only 37 days away. I was completely gobsmacked by that response (Hugh taught me that word). The only thing I’ve done in preparation for the holidays is to put up my Christmas tree. I decided to do it much earlier than I usually do, but I think a lot of us have decided it’s high time we added some joy to 2020.
The other thing I’ve been doing is seeing how many meals I can meatball. What? Yes, I’ve once again taken a meal that isn’t a meatball, and meatballed it. First there was my Chicken Piccata Meatballs (my most popular recipe to date!), coming soon are my Thai Coconut Curry Meatballs, and today I’m bringing you the recipe for my Chicken Parmesan Meatballs! Why? Because it’s 2020 and rules no longer apply. Anything can happen. Murder Hornets can be immortal and I can meatball an entire meal. How? (Read more…)
Frittatas are one of the most deceptive weapons I have in my culinary arsenal. They look super fancy and never fail to impress, but no one needs to know that they can be easily made from almost anything you have in your pantry. A kind of ‘Choose your own adventure” – with eggs! You can take almost any savory flavor combination and frittata-cize it, like the frittata I based on my favorite bagel combination. This morning I decided to riff off of a frittata I used to make when I worked in a pastry shop: an Italian frittata with Italian sausage, sautéed veggies, and double the cheese for double the flavor (Read more… )
“Little Miss Muffet, she sat on her tuffet (?), eating her curds and whey” is about to become very real right now, and there is no better way to demonstrate curds and whey than in making your own Homemade Ricotta Cheese! (a tuffet is a poofy stool, BTW)
Why should you make your own ricotta? First, because it is so much more creamy, rich, and smooth than the store-bought variety. Second, you’ll love knowing every ingredient that goes into your cheese! No xantham gum or guar gum in sight! Finally, braggingrights. Don’t tell me you won’t feel pretty darn proud serving up a delicious manicotti or cannoli, stuffed with your very own homemade ricotta. People will be sooooo impressed! They don’t need to know how easy it actually is 😉 (Read more…)