Baking Pizza: Top or Bottom Oven Rack?

2012_10_08-pizzarack.jpgFor as long as I can remember, I baked homemade pizza on the bottom rack of my oven. Many recipes suggest this technique for closer proximity to the oven's heat source. But at least one cooking authority recommends moving your pizza stone towards the top when baking thin-crust pizza… More


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Recipe: Roasted Cabbage Slaw with Hazelnuts & Lemon — Recipes from The Kitchn

20121006-DSC_9007ED.jpgWe're talking pizza this week at The Kitchn, but man (and woman) cannot live on pizza alone. (I think.) I do find that a simple salad is the best accompaniment to pizza. Here's a warm one for fall, a slaw that will go well not only with your favorite pies, but with all manner of autumn meals. It's warm and roasted, with the sweet, smoky edge that a detour under the broiler brings to cabbage. More


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Pizza & Beyond! 15 Recipes for Pizza, Flatbread, and More — Recipe Roundup

Do you love pizza? We certainly do! It's cooling off outside, which means it's time to heat the oven extra-hot and make crispy, gooey pizza right here at home. Are you ready to make your first pizza of the season? Maybe you'd like to try to make pizza for the first time ever? Here is some of our best pizza inspiration, with recipes for classics (tomato and cheese, thank you very much) and offbeat delicious flavors, like Southwestern pizza with black beans and corn. There are dough recipes to get you started, like no-yeast quickie crust, and another quick thin-crust recipe. And if you'd like to go beyond traditional pizza, what about flatbread, calzones, and homemade pizza poppers? Come have a slice with us! More


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Recipe: Pizza with Crispy Kale, Butternut Squash, Bacon & Smoked Mozzarella — Recipes from The Kitchn

2012-10-07-HarvestPizza-3.jpgI have suffered from a slight obsession with kale recently, especially the dark Tuscan and dino varieties. I'm eating it raw in salads, roasted until crispy for a snack, sautéed on the side to round out a meal. Yum. I plan on carrying my green addiction right on into the fall with this hearty harvest pizza. More


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A Visit to the Rialto Market in Venice, Italy — The Kitchn Abroad

A week ago I was in Venice, Italy, for a short trip, and of course I had to check out the market while I was there! (I already showed you these artichoke bottoms, which were everywhere there.) Venice is a strange and beautiful city. There's nowhere else quite like it: a city of palaces and walkways floating on the sea. It has a tiny population — just about 90,000, if you count the surrounding islands — but it receives millions of visitors every year. So the most famous market, the Rialto, of necessity has something of a tourist flair. Take a peek! More


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Recipe: Yeast-Free Pizza Dough — Recipes from The Kitchn

2012_10_08-yeastfreedough-1.jpgMy future mother-in-law is allergic to yeast. I'm talking full-on, debilitating allergic, which totally sucks, because before she developed the allergy she really, really liked bread. And being a huge space cadet, I am always shoving a new yeast-laden recipe I developed into her face (yes, even Irish car bomb cupcakes are guilty, too), which she always so gracefully declines, while I stand there wanting to smack myself for forgetting for the umpteeth time.

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