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Make a pearl/Israeli couscous salad instead of rice salad. It pairs well with just about any other ingredients. Photo by Travelling Light | IST. Chef Johnny Gnall has been experimenting with pearl couscous sent from Bob’s Red Mill, with delicious results. His report follows. If you have questions or suggestions for tips, email Chef…
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Pizza has come a long way from what we think of as its origins: crust, tomato sauce and cheese. There are cheeseless pizzas, dessert pizzas, duck confit pizzas, tuna sashimi wasabi pizzas and just about anything you can put on a piece of flatbread. In fact, food historians agree that the origin of pizza was…
Continue reading “RECIPE: Pizza, The New Sandwich & Salad?”
[1] A great way to have your breakfast eggs…or lunch…or dinner (photo © Pizzeria Otto | Chicago). [2] Grated Parmesan cheese (photo © Microplane). Want a delicious, hearty pizza for breakfast or brunch? Head to Ortine Cafe in Brooklyn, New York for an Eggs in Purgatory Pizza—two eggs poached atop the pizza, a spicy…
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Crisp up that pizza! Photo by Moi Cody | SXC. Do you reheat your pizza in the oven? In the microwave? We’ve got a better technique, courtesy of Chef John of FoodWishes.com. Refreshing a pizza on the stovetop delivers a much crisper pizza, in a fraction of the time it takes to heat the…
Continue reading “TIP OF THE DAY: The Best Way To Reheat Pizza (In A Frying Pan)”
Ramen is a Japanese noodle soup made with Chinese-style wheat noodles (Chinese-style noodles are egg noodles), served in a meat or fish-based broth. In Japan, it’s all about the broth: rich, slow-simmered, beautifully-seasoned broth, often made with pork bone. And noodles: Ramen is a noodle soup. The noodles are always long wheat noodles, but can…
Continue reading “Rethink Ramen Noodles As “Fine Cuisine” & Types Of Ramen”
