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The Wood-Fired Blog

Tuscan Bread

May 26, 2015

This Tuscan style bread is made with a straight mix method. No need to activate the yeast or make a sponge prior to making this bread. Once baked, the loaf has a deep golden brown crust that softens as it rests and a chewy, moderately dense texture. I personally love using this bread for bruschetta or for my toast the morning after baking. The recipe is adapted from the King... Read More

Pizza Party

A pizza party … a recipe

Dec 06, 2014

A few nights ago, I had the F&B team over for pizza after a long day of strategic planning. Being all foodies, we were excited to all throw our hats into the cooking ring with the Forno Bravo Wood Fired Oven. Unfortunately, it was a cold, wintery mix kind of night in the mid-Atlantic, but nothing a large market umbrella couldn’t handle. The evening was wonderful, full of laughter, stories, camaraderie,... Read More

Cast Iron Pan in Wood Fired Oven

Fire Roasted “Ratatouille”

Nov 21, 2014

Okay so not really a true ratatouille in that you are not stewing the vegetables together but the high heat of the Forno Bravo gives the vegetables a great sear and roasted flavor. I’ve also taken liberties from the classic and added fennel, one of my favorites, for some extra depth. You do not need to be fancy with this one, let your knife and the shape of the vegetable... Read More


Sunchoke Homefries With Chimichurri

Mar 26, 2013

Once a restaurant-only vegetable, sunchokes are now becoming more widely available. Sunchokes are the root of a variety of sunflower, and have a nutty, sweet flavor. They can be eaten raw, in which case they are crunchy and mild, or cooked, which renders them unctuous and almost meaty. This is a simple side dish preparation for this delicious tuber, but you could also try using them in place of potatoes... Read More

Beef Stew in Red Wine

Dec 28, 2011

This is a very simple, no nonsense, quick to prepare dish you can make easily in your wood-fired oven. It’s a big, satisfying meal that’s especially welcome in fall and winter. It’s very flexible, too, so experiment with different ingredients, especially vegetables. All you need with it is a green salad, good bread for dipping, and red wine, of course. You can double it for a crowd. Freezes well, but... Read More



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