How to Make Meatball Pizza

Ditto Liam781.

In Defense of St. Louis-Style Pizza

You said tortilla, I didn't.

Layer Aromatics and Spices for a Warming Creamy Parsnip Soup

Great recipe.
I will also try substituting parsnips for the squashes we have, which include hubbard, acorn, banana and butternut.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

Oh, and I don't put the teflon pan under the broiler. I don't want top crispy. It all cooks and melts on the stove top. I start with higher heat to crisp the tortilla, then lower to medium heat then add the toppings.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

All kidding aside, your receipe is a great reminder of what to do in case a pizza fix is needed. I use flour or corn tortillas, a teflon pan ( I wait till a bit crunchy, then I top with), tomatoe sauce, some oregano, mozzarrela cheese,s&p, and finish with very fine olive oil like Appolo or Grumpy Goats. I find the light dash of evvo over the "pie' makes a big difference.

Ajiaco: Colombian Chicken and Potato Soup

As we do alot of vegan/veg cooking, we did the above receipe without the chickin broth( we used veg broth), chicken, and sour cream. We did add 1 cup of chopped carrots and 3 garlic cloves, chopped. Came out great.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

I would like a job at Serious Eats.
I use english muffins and a toaster ( but only at 1 a.m.).

Adam Kuban's '8 Pizzas That Haunt My Dreams,' 2014 Edition

Didn't realize that July 2014 was the last pizza restaurant review.

Adam Kuban's '8 Pizzas That Haunt My Dreams,' 2014 Edition

I didn't know Slice left ( as they still have pizza reviews).

But I do understand that there are a Finite number of pizza locations to review in Los Angeles (and elsewhere). And most have been reviewed by Slice (although not the best ones I like in LA).

How to Pair Cheese With Sparkling Wine

Very well written article.
I thought I knew alot. I learned alot.

Why You Should Use a Scale to Brew Coffee

You know, put your grams and liters where the sun does not shine. We are in America, USA. I want only ozs, cups, quarts. Let those other people convert to that other useless measurement.

That being said, your article is very very confusing."That is to say, if I wanted a 10-ounce mug of coffee, I'd use 280 grams of water to do the brewing".What are you talking about? Does 10oz mug equal 280grams of water? I don't know, and us Americans don't know.
Do you really think that all Slice readers of this article will go out and buy a measuring scale. That's one million scales!

Slow-Cooker Spiced Sweet Potato and Carrot Mash

What a waste of time. Instead, peel and chop about 3-4 lbs of sweet potatoes. To a large pot, add 2TBS of heavy cream, 5 TBS of unsalted butter, 2 TBS of brown sugar, and a pinch of salt. Heat pot with the ingrediants, put in chopped sweet potatoes, mix well, cook on med-low heat for about 40 minutes, stirring occasionally. Mash as you like. Perfect. Really perfect.

The Quick and Dirty Guide to Brining Chicken or Turkey

I'll be polite. What Lopez-Alt said about Chef Keller is funniest thing I've read in a long time.

Calvados Omelette From 'Prune'

Great receipe. I do alot of different omelettes, but not this interesting. Saturday morning will be the cook day for this Calvados omelette.

How I Built a Barbecue Restaurant in Brooklyn: Tales From Opening Day

Why I don't go to openings is because of your statements like this:
"By 6, every seat at our 44-foot-long bar was filled, every banquette space was taken, and our 3,000 square foot outdoor beer garden was packed to capacity. The line for food started to get long. I manned the meat carving station, showing my new crew exactly how I wanted meats cut, seasoned, and served." Go_ forbid you would show your crew things BEFORE AN OPENING. Thats too logical!

Turn Your Pasta Into Ramen With Baking Soda

Don't believe everthing you read in a Japanese blog or any blog for that matter. For a moment, I thought I was reading the Onion.

How to Make Aguachile: The Chili-Spiked Mexican Ceviche

The "minimal" curing time with lime juice can and should be extended-5 minutes or more- if you don't want a sashimi taste or for health reasons.

I use frozen shrimp all the time, little difference.
@ph- maybe it's a cuke avocado.

How to Make Aguachile: The Chili-Spiked Mexican Ceviche

It does not have to be sashimi raw when you eat it. Waiting for 3-5 minutes minutes for it to "cook" a bit in the juice is ok as well. Especially if you don't like raw fish for it's taste or for health reasons.

How I Built a Barbecue Restaurant in Brooklyn: Tomorrow's My Grand Opening

Ty, we all know you will succeed in a great way. When I'm in NY, I will stop in and spend a bunch of money.
All the Best!!!

Win a Copy of 'Huckleberry'

Cucurbita maxima

Family Coming to LA? Take Them to These Restaurants

@mgnn: It's only a bummer if your parents live in Santa Barbara or La Jolla. I can just imagine the parents of 285 lbs starting tackel for ULCA visiting from rural Mississippi. The son says "lets go to Baco or Bestia". This will never happen. And never happen for most kids with parents visiting LA, no matter the age of the kid. Especially on their first visit.

Why You Should Refrigerate Tomatoes and Ignore Anyone Who Says Otherwise

And if you can't eat all of the tomatoes you bought, and they are or will become ripe, throw all or some of them into your processor, with some sweet red peppers that have been charred and skin removed, add a bit of olive oil, salt, pepper, oregano, basil, and blend as long as you want. Then cook stove top on low for about 20 minutes or longer.
You will have some very good sauce for pasta or pizza. Store in fridge or freeze.

Why You Should Refrigerate Tomatoes and Ignore Anyone Who Says Otherwise

Just like pears, mangos, or even bananas, once tomatoes are ripe they must be placed in the fridge, or be eaten very soon.
However, the key is in the diffention of what is ripe. Some like bananas green, some like tomatoes hard and not very red!

Forget Competition-Level BBQ Tricks, These Apricot-Glazed Ribs are Easier and Better

It looks like you were using a standard Weber grill. How did you set it up for smoking? Did you have to add more coal or wood after some time?

Fig- and Manchego-Stuffed Chicken Breasts With Port Wine Pan Sauce

I find it helpful to treat raw chicken and turkey like kryptonite. USDA says to serve poultry at 165°F and most chefs agree and remove it at no lower than 160°F allowing for 5°F carryover.

New Best Pizza in Los Angeles

I now have had the best ny style cheese slice in Los Angeles.I been to most places in LA and this is the best. 9th Street Pizza, in downtown LA, near the fabric district. Great crust,and taste.Just like getting off the subway at Penn Station and getting a slice at the various pizzarias.
Also, Pizzarito, in Marina Del Rey, is a close second.

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