Again, I realized that I shared a bunch of nice pizza recipes (see: tacos), but not the one I make practically every other time we make pizza for dinner: white pizza with caramelized onions. Continue reading
Can you believe Purim is right around the corner!? Of course, our fellow bloggers are busy working on creative hamentaschen varieties. It’s hard to compete with all of these delicious recipes, and we usually revert to our favorite original version, but this year we decided to go with a super simple, savory pizzataschen!
When I heard ramps were available at the farmer’s market, I made plans to rush over there, baby and all, and buy some right away! But then I realized that I was going away for Pesach and not cooking for more than a week, so that wouldn’t have been a good idea. Then, I found out Fresh Direct has ramps! So I made sure to place an order to be delivered the second I got home from Florida. I would need to restock my kitchen, anyway, but I did it mostly for the ramps. Continue reading
It’s not often you find a meat pizza recipe in a mainstream publication that doesn’t have to be kosherized. I knew had to make this amazing and cheeseless lamb pizza the first time I saw this recipe in Food & Wine; the following day I took pizza dough and ground lamb out of the oven and made it for dinner.
Here’s another pizza recipe for you, because you can never have too much pizza. I love a simple tomato mozzarella, but it’s also fun to mix things up. This way, I can put pizza on the menu every week and it won’t get boring, since there are so many varieties; there are so many things you can put on pizza…
Like radishes! Continue reading
A fellow Kosher Connection blogger wrote about potatoes as an “if you could only eat one food…” If I had to choose only one food to eat, three meals a day, for the rest of my life, it would be pizza. There’s nothing like a classic pie with tomatoes, mozzarella and a sprinkling of fresh basil. Continue reading
Springtime means artichokes, a vegetable I’ve gotten familiar with these past few years, but this spring marks the first time I’ve ever made baby artichokes.
Baby artichokes are a smaller, fully mature variety of the globe artichoke. The fun part about them is that there’s no choke to be found in these little guys, so with a little bit of trimming, the whole thing is edible. I guess they should really be called artis?
Garlic knots, the delicious pizza store treats, are really easy to make at home. You can either make your own pizza dough or use store-bought. Either way, if you know how to make a knot, you can whip these up in no time. If you’re having dinner guests, this is a good way to impress them. Everyone likes dinner rolls, especially if they’re brushed with garlic and oil. Continue reading
I love pizza. I love making it at home, I love little mini ones, and I love pizza store pizza. Sometimes, homemade pizza needs a little twist. Tomato sauce and muenster cheese can get boring. When I saw Aida Mollenkamp make pizza with roasted mushrooms and an EGG on top, I knew I had to try it.
I made it once before, on one pizza dough, and with only one egg. That was definitely not enough – of course if two people are eating the pie they’ll fight over that lone egg. So this time I made the pizza I split the same amount of mushrooms over two pies, and put three eggs on one pie, and two on the other. The result? Well, aside from absolute deliciousness, it was a perfect meal for a busy/lazy day. I didn’t even to make a side dish that night. If you’re not lazy like I am, a nice big salad would be delicious with this. Continue reading