Banner Image

Cookbook

PigAndAFig2

The Pig & The Fig – Makes one 13-inch pizza; may be doubled or tripled

Oct 04, 2016

It’s been my recurring dream and ambition to pair pork with fresh figs, and this colorful, seasonal pizza is one of my favorite ways to do so. Figs are in fact one of our most seasonal fruits or vegetables, and in many parts of the country, September is the best time to find them. So grab your figs quickly and get to work making my awesome 48-Hour dough for this... Read More

IMG_1111

Wood Fired Porchetta

Oct 03, 2016

Big thanks to Paul Dunaway for submitting this wonderful recipe!  Wood Fired Porchetta 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Modified Porchetta recipe for a wood fired oven CourseMeat And Poultry CuisineItalian Servings Prep Time 8-10 45 minutes Cook Time 1.5 hours Servings Prep Time 8-10 45 minutes Cook Time 1.5 hours Wood Fired Porchetta 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Modified... Read More

image

Clam Pizza Recipe

Sep 19, 2016

Clam Pizza Recipe submitted to our Community Cookbook contest by Adam. Clam Pizza 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Sweet clams with a pinch of brine, and a nice hit of garlic, all on a perfect crisp yet tender and moist crust. Perfetto! CourseMain Dish, Pizza CuisineItalian, Seafood Servings Prep Time One 12 inch pizza 24 hours, 60 seconds Cook Time Passive Time ~60 seconds... Read More

clampizza

White Clam Pizza Recipe

Sep 19, 2016

White Clam Pizza recipe submitted by Contest contributor Adam. White Clam Pizza 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe My attempt at recreating the amazing white clam pizza at Frank Pepe's in New Haven, CT CoursePizza CuisineItalian, Seafood Servings Prep Time One 12 inch Pizza 24 hours, 60 seconds Cook Time Passive Time 60 seconds 24 hours Servings Prep Time One 12 inch Pizza 24 hours,... Read More

Brigit Binns Ricotta Flat Bread

Ricotta and White Anchovy Flatbread with Preserved Meyer Lemon and Fresh Rosemary

Sep 09, 2016

In my one-woman campaign to pull red-sauce-aficionadoes kicking and screaming outside the pizza-box, here I offer a mostly-white “take” on flatbread (using my amazing 72-hour dough, of course) with a decided kick of salty, sour, and herbal notes. White anchovies bear as little resemblance to standard anchovies as burrata cheese to aged Parmiggiano: They’re both good, in their place, but sooo not interchangeable. Make the effort to get some of... Read More

FInished Chicken (2)

Triple-Apricot Chicken Tagine

Jul 29, 2016

Stone fruit season is my favorite time of the year. One of the most difficult fruits to find is an aromatic, sweet apricot. When I lived in California’s Sonoma County, I knew a terrific produce guy at Oliver’s Market who would always find me at least one flat of Blenheim apricots, the most delicious and perfect of fruits. This year, however, in the beautiful Hudson Valley, the weather knocked out... Read More

Leek and Meyer Lemon Pizza

Leek Jam, Meyer Lemon, Anchovy, Black Olive and Dill Flatbread

Jul 14, 2016

In keeping with my desire to cook outside of the box when it comes to flatbreads, here is a real flavor-palooza of a pie, that is (yes, Virginia) actually cheese-free! The leek jam does take a little time, but the result is worth it, and I encourage you to make double or triple the recipe, then freeze it in smaller containers so that when the urge strikes, you’ll be ready... Read More

strata, bread pudding, crab meat, artichokes, recipe

Crab and Artichoke Savory Bread Pudding

Jun 20, 2016

Isn’t it frustrating to let the oven’s residual heat go to waste? Here’s a recipe that gives you the opportunity to make a delicious brunch dish for the next day, after you’ve cooked up a feast the night before. I had a pizza festa on a recent Saturday night for some friends who were staying with us for the weekend. I made a dozen assorted pies, but a few of... Read More

potato, radicchio, pizza, brigit binns, wood fired pizza, wood fired oven, pizza oven

Potato and Radicchio Wood Fired Pizza

Jun 17, 2016

Potatoes are not a typical pizza topping in the USA but the cutting-edge pizzerias of Rome and Naples love to add the starchy root to a crisp and golden pie. Here, the blissful flavor of charred radicchio and the salty tang of prosciutto provide an earthy balance, while cool fresh mozzarella and a whisper of fresh oregano ties it all together into happy harmony. Makes one @13-inch pizza; may be... Read More

Search

Archives

Subscribe to RSS

Subscribe To Newsletter

Have any questions?