Wood-Fired Cooking
Wood Fired Sandwiches with Chef Marshall
Mar 07, 2017In our second episode, Chef Marshall shows us how to make two delicious wood fired sandwiches using the Roasted Garlic and Rosemary Olive Oils crafted in episode one! Read More
Woodfired Mussels alla Diavola in an Olive Oil Can
Feb 07, 2017I recently traveled to Los Angeles and had an amazing dinner at Nancy Silvertons’ Pizzeria Mozza. I was there alone and decided to sit at the bar overlooking the pizza station and oven. When the waiter arrived, I immediately began to order. For those who have ever had the pleasure of dining with me, you’d know that I like to order entire sections of the menu and on occasion, the... Read More
Wood-Roasted Caramelized Brussels’ Sprouts
Nov 04, 2016Crisp-golden, salt-flecked, and toothsome, these alluring little green gems are the perfect accompaniment to a Thanksgiving or Christmas menu, and they’re user-friendly, too: You can cover and refrigerate the blanched sprouts on a paper towel-lined platter for several hours before finishing them in the hot oven. The halved sprouts must be cooked in one layer, so choose your largest, heaviest skillet. Wood-Roasted Caramelized Brussels’ Sprouts 12345 Votes: 0 Rating: 0... Read More
The Pig & The Fig – Makes one 13-inch pizza; may be doubled or tripled
Oct 04, 2016It’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
Ricotta and White Anchovy Flatbread with Preserved Meyer Lemon and Fresh Rosemary
Sep 09, 2016In 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
A Girl and Her Dragon – Beyond Pizza
Sep 07, 2016You can cook more than just pizza in that oven of yours. I know, I know, sacrilege! It’s a pizza oven for a reason! Hear me out though. I’ve catered close to a dozen events this summer, from massive corporate parties to private birthday bashes, and a couple of times clients have asked us for something beyond the basic insert-your-toppings-here package. In response to their requests, I did a bit... Read More
Leek Jam, Meyer Lemon, Anchovy, Black Olive and Dill Flatbread
Jul 14, 2016In 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
Crab and Artichoke Savory Bread Pudding
Jun 20, 2016Isn’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
