The lazy, hazy, crazy days of summer are almost over. Soon we’ll be sipping pumpkin spice lattes and slow-braising meat as the leaves start to fall. Until then, let’s set a final goal for the warm months: eat more pizza. The Italian staple is one of the fastest and most endlessly customizable meals, and it’s even better when you throw it on the grill.
Whether you make your own dough or cheat and pick some up at a local pizzeria or grocery store, it’s a crowd-pleasing, easy and deliciously cheesy way to get dinner on the table quickly. While anything can go on a pizza — that dough is just a vessel for all of your favorite foods — here are four foolproof recipes below.
Continue Reading Meet the Easiest (and Cheesiest) Summer Meal of Your Dreams
When you fire up the grill for summer barbecues, it’s easy to stick to tried-and-true grilling recipes like steaks, ribs and vegetables, but why not mix things up? This season, try putting some char on everything you serve, whether it’s appetizers, sides, desserts or even cocktails. There are infinite possibilities for new fiery flavor combinations, and we’ve rounded up nine new and innovative grilled recipes to wow your guests.
Breakfast: Grilled French Toast with Strawberries and Rosemary
Michael Symon’s genius grilled breakfast is sweet and savory with rosemary-and-strawberry-topped French toast. Feel free to grill up some bacon on the side.
Continue Reading Can You Grill It? 9 Foods Beyond Burgers to Throw on the BBQ
As your daydreams about time on the beach become a reality this summer, so does slimming down to fit into your swimsuit. But just because you want to look good while splashing around, that doesn’t mean you have to eat salads and boiled chicken all summer; in fact, you can still enjoy all of your comfort food favorites with a few easy swaps.
Whether it’s macaroni and cheese with some secret squash filler or devil’s food cupcakes turned angelic with whole-wheat flour, it’s easy to slim down your meals. Check out nine mind-blowing meal transformations below.
Continue Reading Transform Your Favorite Comfort Foods With 9 Healthy Meal Makeovers
These five sauce-less pizzas are loaded with soft, savory cheese and indulgent, meaty toppings. Even red sauce lovers will do a double take.
1. New Haven-Style White Clam Pizza (pictured above)
America’s best pizza is a notoriously loaded subject, but the white clam pies native to New Haven, Conn., always surface at the top of the heap. Before making the pilgrimage, try preparing this legendary Neapolitan concoction at home. Fresh, briny littleneck clams come together with an intense dose of garlic, olive oil, oregano, and grated cheese atop a charcoal-colored crust. You won’t be disappointed.
Continue Reading Comfort Fest: Top 5 Pizzas Without Sauce
Patsy Grimaldi has been making pizza in New York for more than 70 years, and he’s been a traditional slice folder for just as long. Dan Pashman thinks there are better ways to get pizza from your plate into your belly, so he took to Patsy’s newest restaurant in Brooklyn to see how his unconventional techniques fare with Patsy (begrudgingly) and his diners (enthusiastically).
Watch it all go down on Dan Pashman’s new web-original series You’re Eating it Wrong:
Let’s admit it: Regardless of whether or not Sicilian blood runs in your veins, we all have a little Italian in us when it comes to food. Who can resist the simplicity of a perfectly-cooked pasta dash or the sweet, velvety richness of Tiramisu?
This week, embrace your inner Italian by tuning in to Italian Week every night. On September 15 at 8pm ET, accompany Giada De Laurentiis on the ultimate Italian holiday, from Venice to Parma to Rome. Then at 9pm ET, watch back-to-back episodes of Unique Eats to get a taste of America’s most incredible (and incredibly famous) Italian dishes, including a hot, gooey Meatall Parm sandwich that will make you melt. On Tuesday, September 17, don’t miss a special pizza-themed episode of Unwrapped, where host Marc Summers learns why frozen pizzas are so hot, who dominates Domino’s fastest pizza-making contest and how bite-sized pretzel Combos can satisfy a pizza craving.
Continue Reading Italian Week on Cooking Channel
Figs are only in season for a few short weeks at the end of summer and the beginning of fall. They’re in a whole different flavor category than the dried figs you can find year-round. Slightly wrinkled or split figs that aren’t leaking juice are what to look for. Ripeness is indicated by a slightly sagging skin. Skip figs that look shrunken, are squishy or have begun to ooze. Their sweetness is great solo or in a dessert, but it is also amazing when paired with savory ingredients like pizza dough. Figs only keep for a day or two, so plan your menu for pizza or flatbread in advance.
1. Fig and Blue Cheese Flatbread (pictured above)
Use a favorite pizza dough recipe or store-bought dough for this sweet and salty flatbread that tops a baked pizza dough with caramelized onions, figs and blue cheese. Finish it in the oven with a drizzle of olive oil until crisp with a rich brown crust. Remove it from the oven, and tear prosciutto and oregano over the pizza.
Continue Reading Summer Fest: A Perfect Pairing of Figs and Pizza Dough
The whole world likes pizza. But in New York City, we have a love affair with it. Italian-American pizza as we know it was born here. New York City is the “slice joint” capital of the world, but if you can’t make it out to the Big Apple, I’m going to show you how to make it right in your own kitchen at home.
First, let’s talk about your oven. What gives New York-style pizza its signature crispy crust is the deck ovens that we use. Deck ovens have thick stones that we cook the pies directly on. These stones retain a lot of heat and give our crusts that unbeatable bottom. To convert your home oven, you’re gonna need a pizza stone. Don’t have one? You can use quarry tiles.
Go to Home Depot, buy a box of quarry tiles, put your oven rack all the way to the bottom and lay your stone or quarry tile over the rack. The stone needs to be heated all the way through before putting your pizza on it; otherwise you’ll end up with a cooked top and a soggy bottom. Turn your oven up as high as it goes; we want to get to about 550-600 degrees F. Let it preheat for at least an hour.
Continue Reading How to Make New York-Style Pizza at Home