Chef Santo Bruno

Gnocchetti Enicina

Hello, readers! I recently made a trip to Italy and visited my family in Palermo. What a beautiful city! My brother is a master chef there and also teaches culinary classes. We had a wonderful visit, and we put our heads together while I was there and made this … More

Chef Santo Bruno

Osso Buco

I recently stopped in to see my dear old friend, Nick Maccarone, at his popular restaurant, Carnival (carnivalrestaurant.net), in Port Jefferson Station, New York. Nick is a self-made man who has owned Carnival for 42 years—it has become the local restaurant and pizzeria of choice in the community. He attributes … More

Pizza of the Month

Recipe of the Month: Sicilian Chicken White Pizza

Ingredients: 13-oz. dough ball for large 12” to 14” pizza 3.5 to 4.5 oz. classic Alfredo sauce 4 oz. seasoned precooked chicken pizza topping 7.5 oz. mozzarella cheese 3 oz. cooked mushrooms, sliced     (sauteed or from a pouch or can) Sauteed onions (optional)   Instructions: Hand roll your dough … More

Chef Santo Bruno

Puglia Potato Pizza

Hello, my readers! Here’s a pizza recipe that features potatoes, anchovies, capers and other unusual ingredients—and I think you’re going to like it. How did the idea for this recipe come about? A friend and I were out having a drink one night and started talking about—you guessed it—pizza! … More

Pizza of the Month

Recipe of the Month: Spicy Garlic Veggie Pizza

Crust: 1 14” thin-crust dough shell   Base: 2 tsp. olive oil 2 cloves garlic, pressed 2 tbsp. hot sauce   Toppings: 7 oz. mozzarella cheese, shredded 1 purple onion, thinly sliced 1½ oz. red peppers, sliced thin 6 or 7 Kalamata olives, broken Garlic powder Dried parsley flakes … More

Food & Ingredients

Fried pies

New York City, ever on the cusp of the latest pizza innovations, has resurrected an old Italian favorite: fried pies. Two pizzerias, Forcella (forcellaeatery.com), with two locations in Brooklyn and Manhattan, and PizzArte (pizzarteny.com) in Manhattan, are offering a few options for those who want to go a step beyond the traditional bake. “Fried pizza is actually very new … More

Chef Santo Bruno

Potato Salad

Hello, my readers! This month’s recipe is for a delicious potato salad, one of the world’s great comfort foods. We often associate potato salad with summertime and picnics, but it’s a great holiday dish as well. Waxy potatoes are the best choice for potato salads because they hold their … More

Pizza of the Month

Recipe of the Month: Gluten-Free Calzone

Ingredients: For two calzone doughs: 3 c. gluten-free all-purpose flour 1 tsp. salt 1 tsp. instant dry yeast ¼ c. brown sugar 1 tbsp. olive oil 1 egg 1 c. warm water (about 90°F) Toppings (per calzone): 2 tbsp. marinara sauce ¼ c. mozzarella cheese, grated 3 tomato slices … More

Pizza of the Month

Recipe of the Month: Spicy Hawaiian Pizza

Ingredients: 1 12” thin-crust pizza dough, docked ¼ c. spicy barbecue sauce ½ c. mozzarella cheese, shredded ½ c. pineapple, ¼” diced and grilled ¼ c. green onions, chopped 1 c. quartered ham   Directions (for one pizza) Place dough on an oiled pizza screen. Spread spicy barbecue sauce evenly … More

Chef Santo Bruno

Baked Fennel With Parmesan Cheese

Hello, my readers! Today I want to talk to you about fennel. Fennel has a distinctive flavor reminiscent of licorice. The Italians call it finocchio and use it in various recipes. It’s firm, crunchy, a little bit sweet, and it’s delicious by itself, mixed in a salad or baked … More