A few tricks we've learned with pizza on the grill: Go lightly on the toppings to ensure that the crust crisps slightly and doesn't go soggy. Make sure your barbecue is clean and lightly oiled so that crusts don't stick. Use a large baking sheet to transfer rolled dough and finished pizzas to and from the barbecue. For this topping, local hothouse and cherry tomatoes both work well. You can also have several other toppings available and let the people choose their own.Read More
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I had this sandwich at Enoteca Sociale, an Italian wine bar in Toronto's buzzy Dundas West area, and fell in love. Developed by Chef Rocco Agostino it highlights great quality bread, cheese and anchovies.Read More
Imagine cooking without salt: It’s like reading in the glow of a Bic lighter. Salt is the culinary light switch, amplifying and sharpening everything. The following composed salad, featuring pickled fennel, gives the mineral plenty of room to strut its stuff. As for what sort of beverage to serve with it, follow one of the cardinal rules of pairings: salt loves acidity. Sodium’s dry tingle begs for a mouth-watering beverage.Read More