Portions: Makes 25 oz roughly enough for four 12-inch pizzas Ingredients: 1 cup warm water 2 teaspoons active dry yeast 11/4 teaspoons sugar 11/2 tablespoons olive oil 21/2 cups +...
The Oven The domestic countertop electric pizza ovens are brilliant as they can generate enough heat to make a commercial quality pizza at home. This is because they have heat...
Limoncello is an intensely lemon flavored and often brightly lemon hued liqueur found, in one version or another, every where in Italy that citrus grows. This recipe comes from the...
This Italian version of marmalade may be used as a filling for a crostata and other baked goods, but I also like it as a chutney-like condiment for grilled chicken...
Pork loin is cooked in a similar manner all over central and southern Italy. This recipe comes from the Sicilian countryside, around Palermo. Portions:Â 6 serves Ingredients: 1 boneless pork loin,...
Serves: 4-6 Pumpkin or other winter squashes are used as a filling for ravioli and other stuffed pastas all over Italy. In the frasche, or informal farmhouse restaurants, of Friuli,...
Lennie LaGuire took the helm in the pastry kitchen one day and made this delicious scone for us. Ever since then, it’s been a staple on our menu in the fall and...
Tart cranberries balance the buttery, sweet, nutty crumble topping to make a yummy morning treat. Portions: Makes one 9×13 dish; cut to preferred size Ingredients: 4 large eggs, room temperature 1½...
A favorite around Easter or the winter holidays, these pull apart buns are soft and pillowy. The more icing the better! Portions: 8 serves Ingredients: ½ recipe (about 775g) Brioche dough All-purpose flour, for dusting 2 tablespoons...
Not your traditional cinnamon roll, these bake up crisp, flaky, and buttery. Make the rolls at least a day in advance to store in the freezer, and you can turn out...