Real Chicago deep-dish pizza is more of a savory pie than a fluffy, focaccia-like bread.
Invite friends or family over and let your guests personalize their own pizza with an array of gourmet toppings, from specialty mushrooms, to shrimp and lemon zest, sundried tomato, mild and spicy Italian sausage, Calabrese salami, and Prosciutto and arugula.
Mother's Day brings breakfast in bed. Who's to say Father's Day can't bring a hard-earned dinner?
You could call it life imitating The Jetsons, but I feel like other portrayals of the future have featured similar contraptions. Regardless, it appears the future is now, people. Science has finally caught up with Hanna-Barbera. We're going to have food machines soon.
Just because you are a tourist in the Eternal City, doesn't mean you need to act like one.
The live crab machines in China might be interpreted as animal cruelty to some, but then again, there have been vending machines selling live lobsters in Maine!
After a a four day (pseudo) vegan regimen, I was ready to re-enter the New York food realm and did so with some standouts and some staples. Here, my top five tastes for the week.
For some, it's that irresistible mashup of salty and sweet. For others, it's a characteristic crunch accompanied by a creamy counterpart. To each his own, I say.
I used to give guitar lessons to little kids. One day my six-year old student Sam brought the lesson to a dead halt to ask me a pressing guitar-related question. He asked, "Would you rather have an ice cream cone for a hand... or a slice of pizza for a foot?"
As I stood in front of the Colosseum eating my bomboloni, the chatter of tourists humming in the air, I thought of Rome, past and present.
Apparently 57 percent of the readers of the Los Angeles Times, who, asked whether a "gun-themed pizza promotion" would appeal to them, answered yes.
It turns out these tasty little hand pies are pretty easy to make. Just take some pre-made dough, which you can buy in a grocery store or from a pizzeria, roll out two squares and pile on whatever toppings you like.
If every country is a pizza then I went from thick crust, tomatoes and cheese to thin crust and minced meat this past September when I left America to spend the school year as an exchange student in Turkey.
While chicken wings were making headlines before the game, it was all about pizza for game day fuel this year. It was a game of pepperoni vs. chicken, sides vs. dessert, and fan loyalty all came down to the local play.
Pizza has the potential to be ridiculously healthy -- it covers all the food groups! Hold the delivery this year and get creative in the kitchen. Try one of my favorite healthy spins on the not-so-greasy good stuff.
Mozzarella is one of God's greatest creations. I recently spent some time with Chef Giulio Adriani from Forcella and watched him make mozzarella from scratch. This is his best outline of how to do it.
Some of the country's best pies can be found in surprising places, including an old auto-repair garage in Kentucky and a restaurant in Phoenix that uses organic flour and has a line out the door.