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I like EVERYTHING about it... the MAX temp in the oven, the short cook time, the picture looks exactly the way it should - simple artisanal Margherita! I personally use King Arthur unbleached, unbromated flour which I find works great. Mi hai fatto sorridere!!

Verjus (pronounced vair-ZHOO), sometimes spelled verjuice, is a French term that when translated into English mean “green juice.” It is a medieval condiment that was once a staple of French provincial cooking and is now enjoying a worldwide revival. Verjus is made from semi-ripe and...

"verjus" or "verjuice" is an option to consider

A Moscato is a dessert wine and would ruin your steak experience. By saying "pucker lips" I am assuming you are not into heavier-bodied tannic wines which are what are usually recommended with steak. taking that you are not that much into wines, I would like to ease you into the experience. I...

I accidently dropped my Hattori Santoku knife unto concrete floor and chipped about 2 millimeters off the heel, see picture below. It really hasn't bothered me that much and I have been using it normally, but I was wondering if I should go ahead and try to take it to the whetstone to blend it...

im a chef. i would say a couple minutes at most. an efficient and well-run restaurant should have all main courses coming out to a table of 6-8 at the same time. anything more than a few minutes usually means someone screwed up the order in the kitchen and forgot to prepare it when the order...

This information is incorrect. I speak Italian and there sure is a "g". The word for "cat" is "gatto"... ever have "gnocchi" (small potato dumplings)? The union of "gn" does produce a different sound in italian than in english, however the 'g' is not silent. Instead when found together with...

I love adding oven-roasted red peppers to it, I think someone already mentioned it in this thread. i saw you have jalapenos... i would suggest you roast these jalapenos and remove the charred skin, using them in this way will give you a more interesting and complex profile. another bit of...

for me, all that would be followed with a major hangover!

I was reading a little about the Aglianico grape and it is being grown increasingly here in the states: Appellations producing the most Aglianico wines: Sierra Foothills (AVA) St. Helena ~ Napa Valley (AVA) Amador County (County Appellation) Virginia (State Appellation) Paso Robles (AVA)...

The Aglianico (italian word for "Helenic") grape apparently originated in Greece and made its way to Basilicata and Campania, both southern regions in Italy. Although I am planning on buying another bottle, what I do recall was that it was a big wine, drinks like a Zinfandel. It has been...

I had my second Carmenere, this time it was a Panilonco Carmenere and unfortunately, I failed to record the vintage. I preferred it to the Natura - the alcohol and the tannins were significantly reduced in this one even though it was about half the price of the Natura. I am wondering if it was...

you could try brushing them with oil with a brush and grilling them on a panini press, to avoid frying... but yeah, frying is unbeatable sometimes!

Would it be "Casillero del Diablo" which means "The Devil's Cellar"? They are from Chile and make several different wines. Here is a picture:

red 95% of the time... white or sparkling if outside on a hot sunny day

youre right, my bad. i got confused... my italian boss used to call it "broccoletti" but in the stores you dont ever see that term, I think thats how he grew up calling it... it is Broccoli Rabe.

in the states, rapini is sold as "broccolini" - great idea!!

rooloo... i sent it to you.

upon further review, i agree with the other posters in that risotto AND pasta both will make this a heavy meal. If you want to still serve both, you can make the Arancini (risotto balls) really small... like mini-croquettes, kinda like one bite "poppers".

I have a good recipe from Peter Reinhardt - one of those well-known bakers who has several books out. However, his recipe is using regular flour. I altered it by using half whole-wheat and half regular flour. i may be mistaken but I think most recipes for whole wheat call for some amount of...

I dont think its too many things... but I think the involtini in a tomato sauce is redundant to the pasta that already has a tomato sauce. You can make the involtini and skip the sauce, it will be fine without it. You could use some ricotta inside the involtini which is also traditional in...

I personally prefer to use Carnaroli than Arborio but both work, furthermore, there are others like Vialone Nano which are seldom found here. The reason it is more expensive is because it is being imported and because of supply and demand. Im not sure, but think neither may be grown here in...

the etymology of the word "hummus" comes from arabic for the word "chickpeas". so technically, real hummus must include chickpeas to be hummus. but that is just in theory... in practice, anything can be anything if you call it anything :)

I tried an Aglianico from Basilicata, Italy recently which I found interesting... had not heard anyone talk about it. Vintner is Epicuro.

I am drinking a Natura 2007 Carmenere from the Valle Colchagua region in Chile. I have been hearing positive things about Carmenere from Chile and decided to check it out. This is actually the first time I try the Carmenere grape that I am aware of. Aromas of spices and berries... color, very...