As an early Valentine's Day present this year I received the Baker's Edge pan. This little bit of brilliant is a nonstick metal pan that bakes up maze-shaped delights with maximum edges. Everybody knows brownie corners are the best. Nobody dislikes deep dish pizza, where the cheese and sauce are high up over the dough, baking into a crispy, chewy, greasy mouthful of amazing. Same goes for lasagna. And au gratin potatoes. Listen, this pan is a game-changer. You just have to learn how to use it. The hard way....more
Here's how this came about.Yesterday driving home from school I call my husband.Me - "I need to stop at the grocery so is there anything in particular you want for dinner?"Husband - "Calzone!" (not even a moment's hesitation there?)Me - "ummm......okay"Husband - "Really? But you said you'd never make pizza at home?"Me - "Well....are you gonna come home and build me a brick oven in the backyard?"Husband - (silence..............)...more
Once upon a time, all human beings were locavores, and everything we ate was a gift of the earth. We only ate what was grown or produced with in a small radius of where we lived and worked. Somehow, over the last few years the word Locavore has re-ignited a food revolution of sorts in Middle America. I don't think that chef Jessica Prentice knew in 2005 that she coined a phrase that brings with it so many questions and so much skepticism. ...more
For anyone who may have dared to think that meatless pizza might be a tiny bit boring, may I offer this amazing-sounding Squash Kale Pizza from Bridget at The Way the Cookie Crumbles as this week's offering for Meatless Monday. I admit that since I've discovered how much I like kale I've become a bit kale-obsessed, and I think the idea of using it on a pizza is pure brilliance. Another thing about making pizza at home is that if you have family members who like different things, you can make half-and-half pizzas to please every taste....more
I love pizza, but ordering it out all the time will quickly get costly -- for both your wallet and your waist. But, by making it at home, you can control what you put on it, as well as what kind of cheese and crust you use. For gluten free homemade pizzas, I like to use Udis crusts. They taste like a "regular" thin crust and they cook just as well as any "regular" pre-made pizza crust. If you don't need to eat gluten free, just use your favorite pizza shell. ...more
By: Becky Berowski
Photo by Nina Choi on Cooking Light
Lanky, twiggy, weedy, gangly. I have been called them all. Yes, I may sound like a skinny b*tch, but even thin girls have body issues. My chest missed the boat on puberty, and after large dinners my food baby rivals that of an actual pregnant woman.
I thought I had tackled weight gain until my aggressive eating caused a deflection. The delay hit when I was being measured for a casting in my Calvin Klein underwear....more
Disclaimer: I like Costco. Despite not being overly fond of having to pay a business for the privilege of shopping at their stores, and even though I don’t have a need for gallon pails of peanut butter and mayonnaise, or five gallon drums of laundry detergent and 10-pound sacks of rice, I like Costco.
Having said that…
I finally got around to buying a Costco’s Kirkland brand take and bake pizza....more
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