Toasted sourdough bread layered with Taleggio cheese and figs, broiled until melty, and drizzled with olive oil.
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A whiff and a bite of meaty, oozing Taleggio or a sweet, creamy Robiola is proof the French have no monopoly on cheese triumph. Here are some stellar, beloved Italian cheeses that ought to be part of your repertoire.
You have to love the fact that Joe Yonan, author of Serve Yourself, has created easy, accessible homemade pizza recipes for the single cook. Yonan adapted Jim Lahey's No-Knead Bread recipe into pizza dough form, a "throw it together and leave it" dough that can be started in the morning and ready to bake by dinner time.
I've adapted this recipe from TLC show host Curtis Stone's new book Relaxed Cooking (available on Amazon.com). This omelet comes out more flat than fluffy, but I like the puddles of tangy melted Taleggio that result from the filling being...