Entries tagged with 'pizza'
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From Ken's Artisan Pizza in Portland, Oregon. Read more here» [Photograph: Adam Kuban] Why do I ask this question? Because over the course of the last few weeks, Adam and I have been hitting pizzerias all over the country for a March Madness-like tournament of pizza we are writing up for Rachael Ray Magazine and posting about on Slice. While Adam has been to Seattle (twice), Portland, San Francisco, Los Angeles, and Phoenix in the last three weeks, I have been to two pizzerias in Atlanta, five in Chicago, four in Philadelphia, one in New Haven, and half a dozen in New York City. You will be reading more about our adventures in the coming weeks, but suffice to...
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Atlanta Journal-Constitution dining writer John Kessler chimes in with a few food trends buzzing in Atlanta right now. Pizza Wars Margherita pie from Varasano's. [Flickr: The Blissful Glutton] The opening of Varasano's Pizzeria has kicked off a new age of pizza one-upmanship in Atlanta that online pundits have dubbed the "Pizza Wars." Varasano, as Slice readers should know, is the displaced New Yorker who spent years trying to reverse engineer the pies from Patsy's. He detailed his experiments, scientific conclusions, and raucous pizza-tasting parties on a webpage that went viral in 2006. A first-time restaurateur, Varasano opened to consistency issues with his sourdough crust and mixed reviews from local critics. But he can make some phenomenal pies in his custom-designed...
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[Flickr: pouryourheartintoit] This might sound corny, but as a food critic I always appreciated when a restaurant was a labor of love. As much as I admired the panache and precision of many a white linen tablecloth venue, there was something especially charming about a Mom-and-Pop place trying so hard to please. That's how I would describe the newest hot spot in Seattle, Delancey, a pizza place run by a young couple who’ve put a lot of heart and soul into doing things just right. And I’m not just saying that because I’m trying to butter up the boss and get my foot in the door either. When I wrote a few weeks ago about my frustrating efforts to...
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Some things are supposed to have a hole in the center. Like a bagel. Or a donut. But what about a pizza? I am not one of those eaters who shun chain restaurants for the sake of being an indie foodie. I follow my gut, and my gut often takes me to Pizza Express, a ubiquitous British chain of pizza restaurants (with the usual menu supplements of salads and pastas) that serves thin-crusted, gourmet-topped personal pizzas. In fact, I eat pizza from Pizza Express so often while I'm in the UK at school that I began to feel a bit guilty about it. You've heard of the freshman fifteen; I was worried it might snowball into the grad school...
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Or Is It Just the Ones I See? Yesterday I was at doctor number six's office in my quest to find out the source of my chest tightness (my worry is that acid reflux is not the only explanation). I was telling Dr. X (I am hiding his identity to protect the hungry), a cardiologist, about what I was experiencing when he interrupted me. "All right, let's see if we can find out why you're feeling this way," he said. "By the way, I must say that you have my dream job. I love to eat." Dr. X, like five other doctors before him that I've seen in the past year, wanted to talk to me about food and restaurants....
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As a Korean-American, I am definitely in the pro-kimchi camp. If you're not in my spicy, fermented camp, then please don't friend me on Facebook. I won't defriend you for a Whopper, but for kimchi? All bets are off. Marc, of No Recipes, is definitely in my kimchi camp. He combines classic ingredients from Korean and American culture to create kimchi pork belly pizza, a tasty amalgam of spice, fat, pork, and dough. Just don't kiss anyone afterward. Unless you really love them. Then again, kimchi breath is nothing to be ashamed of....
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Photograph courtesy of pete bakes! Looking for a cheaper dinner? Pizza dough requires only a couple of basic pantry ingredients and the toppings can be as frugal as needed! Pete of Pete Bakes! uses a dough recipe from famed baker Peter Reinhart to create a tasty pizza with caramelized onions, white sauce, mozzarella, and arugula. He doesn't just stop there but also makes versions with lightly fried and crumbled Italian sausage, sun-dried tomato and basil, sausage and pineapple, etc. There are so many variations; just throw on whatever you have leftover around the kitchen. Pete also suggests trying a squash and bacon combination. Now, that is something I can get on board with. The best part? The dough will...
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Zou Shiming, China's gold medal-winning boxer in the light-flyweight division, slimmed down for the Olympics by eating a diet including pizza and hamburgers. Besides that he enjoys eating Western food, he says, "Chinese food is greasy so Western food is helpful when I am trying to control my weight."...
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-->They say if you want people to pay attention all you have to do is put up signs that say “free beer” or “free pizza”. It seems the same holds true when you put pizza in your beer. Walking around Chicago’s supreme liquor warehouse, Binny’s South Loop, I’d spotted a case off tri-color bottles labeled Mamma Mia Pizza Beer sporting the cheesy faces of a couple of floppy Chef Boyardee-style chef hatted folks dubbed Chef Tom and Chef Athena. Turns out Tom and Athena Seefurth are just as cheesy as their pictures suggest. A closer look confirmed this was an ale brewed with oregano, basil, tomato, and garlic. Intellectually, I wanted to wretch, but as a man who loves organ...
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With Quartino, Osteria via Stato, and now A Mano all slinging cured meats, Chicago’s downtown lunch arena is sporting more sausage than the Chicago Bears locker room after a big game. A Mano, the newest of the triumvirate, is helmed by Bin 36 veteran chef John Caputo and offers a wide selection of salumi, including the handiwork of Seattle’s sausage king, Armandino Batali. In addition to the charcuterie, A Mano features all manner of Italian-focused goodies from wood-fired pizzas to zingy crudo....
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