The concept of stacking various foods and seasonings atop a flat, fairly resilient piece of bread is such a good idea that most culinary traditions do it. Some breads are flatter and rounder than others, and some are more flexible than others — burritos are tidy, bread-bound packages, too — but if you’re willing to [...]
It isn’t quite a pizza, although it has the toppings of one. It isn’t quite a fritatta, although it has the eggy-ness of one. Maybe it’s best to just think of an egg-based “pizza” as a whole different dish…and if you don’t feel like making dough, don’t have any on hand, or are looking for [...]
One day a pot of simmered and marinated vegetables, the next day a cold gazpacho soup, then finally a luscious pizza topping…it’s just a few days in the life of a leftover. It’s like kitchen magic!
Remember the Moroccan caponata? I’d made such a big batch that I wound up freezing a bowl of it. When [...]
Others may disagree, but to me, pizza has three basic components: a base, toppings (including sauce), and cheese. This leaves a lot of room for creative interpretation…and also means that you always have pizza makings in your fridge! The next time you get the urge for something hot and stringy, why not try inventing a [...]
In honor of Valentine’s Day, I thought I’d write about hearts. Specifically, artichoke hearts.
From a visual standpoint, no other vegetable is as intriguing and layered as a fresh artichoke–not even onions have more layers. Artichokes also possess an unusual, almost-sweet taste, one that hovers at the edge of your tongue and challenges you to define [...]
Okay, folks, I think I might have a pita addiction problem–I love the whole-wheat variety the way Imelda Marcos loves shoes. But dang it, pitas are just so handy to have in the kitchen! I threw together a mini spinach pizza yesterday for a quick lunch and thought it was one of the [...]
I’m starting to think that pita is the most versatile form of bread on the planet–top it and bake it to make pizza, cut/tear it into pieces and then bake it to make chips, or stuff it and make a sandwich. Here’s my latest foray into the world of pitas: sauteéd pita pockets! [...]
Are you a big fan of mushroom pizza? I am. I’m such a fan, in fact, that I skip the bread and make the mushroom the actual base of the pizza. The result is a much fuller flavor…and also one that’s low-carb and low-fat. Portabello mushrooms make a great individual-sized pizza [...]
Continue reading about The Ultimate Pizza for Mushroom Lovers
