Pizza Quest with Peter Reinhart

We have now arrived at the final segment of the Pizzeria Mozza webisode series, gathered around a table filled with beautiful pizzas, with Nancy Silverton, and food writers Russ Parsons and Kristine Kidd. I love this segment because we were able to talk about food memories that rocked our world, as well as changing Russ’s mind about the efficacy of Hawaiian pizza –or at least Nancy’s Hawaiian pizza–as you will…Read More…

Hi Everyone, My Yahoo e-mail was hacked last night with that scam about being robbed in London and needing cash. I’m using this site now to try to reach as many of you as possible who may have gotten this phony scam with my address. Please DO NOT respond to it–it hijacked my whole e-history and I can’t even use my yahoo e-mail to warn folks, so I’m doing it…Read More…

  I was making some cheese pizzas for the site to showcase Peter’s Herb Oil Recipe a few weeks ago.  When I was finished a light bulb went off. I had a special condiment that would go great with those herby-cheesey pizzas!  Mom’s Soy Pickled Jalapenos.

Hi Everyone, There are a number of interesting events coming up during the next few months that I’d like to get on your radar. In June, our friend Molly O’Neill will be organizing  the First Annual (we hope) Minneapolis Bread Festival. If all comes together as we hope it will (these things never go totally smoothly, especially during the inaugural launch) I’ll be out there along with Joseph Pergolizzi and…Read More…

Hi Everyone, Looks like things are heating up as we enter March Madness! Jamie Oliver commented on Tom Carrig’s Guest Column and our video webisode archive is growing by leaps and bounds. Here’s what’s coming this week: –On Tuesday, I’ll be posting on Peter’s Blog about some interesting up coming events. –On Wednesday, we’ll post a wonderful new recipe for pickled hot peppers that you can easily make at home….Read More…

I’m not sure who was working at the world’s great pizzerias the first week in March, because it is clear that for a brief time the center of the pizza universe was the Las Vegas Convention Center. The International Pizza Expo has always been the premier event for professional pizza makers, but this year the show has improved to an astonishing degree. It has become a place where mozzarella d’…Read More…

{youtube}W2-qC7TBau8{/youtube} It’s hard to believe, if you love cheese the way I do, that this cheese-free classic is every bit as satisfying as the best cheeser-cheeser. Kelly Whitaker, who we’ve featured here before at his wonderful Boulder restaurant, Pizzeria Basta, show us how it’s done. Make note of the beautiful bright red tomato sauce — it makes you crave it as soon as you see him spread it on. But,…Read More…

Lately I’ve been thinking about how pizza gets a bad rap in the world of nutrition.  Specifically, I find it irritating that pizza, all pizza, is largely dismissed as “junk food.” Don’t get me wrong, as a nutrition professional I love the work that folks like Jamie Oliver are doing out there.  We need to think more about the things we put into our mouths that fall under the increasingly…Read More…

I’m becoming quite fond of those bright red pickled peppers you find in the pack your own condiment bar of supermarkets next to the olive bar–you know, the ones that look like tiny mini-me’s of red bell peppers but have a lot more zing and are sweet and vinegary and just explode in your mouth with flavor. They’re called peppadew peppers and are from South Africa originally. A few years…Read More…

I just returned from a project working on creating new gluten-free breads and I must say, gluten-free is the big buzz these days. A few years ago, when I tried to convince a large product company to produce gluten-free products they told me the market wasn’t big enough. Then, a few years later, they called me back and said “Guess what–the market is there and we’re ready to produce those…Read More…