Recipe of the Month

White Clam and Shrimp Pie

ingredients: 12 oz. ball of pizza dough (for a 14’’ pie) 8 oz. clams (manila or littleneck), freshly shucked 6 oz. large shrimp, chopped 10 oz. mozzarella, shredded 2 oz. fresh mozzarella 2 oz. Parmesan, grated 1 lemon wedge  2 tbsp. fresh garlic, minced 2 tbsp. fresh parsley, chopped … More

Recipe of the Month

Napoletana Piccante with Buffalo Mozzarella

Dough ingredients: 1 kg. “00” Italian flour 800g water 7g natural yeast 18g salt 22g extra-virgin olive oil   Toppings: 450g tomato sauce 950g fresh cherry tomatoes 1 pinch granulated garlic 20g sea salt 30g chili peppers, sliced 8g oregano 400g buffalo mozzarella 30g extra-virgin olive oil 10 fresh … More

Recipe of the Month

Broccoli Bacon Alfredo

Ingredients: 8 oz. multigrain, whole-wheat or spelt spaghetti 1 lb. broccoli florets, chopped 1 c. frozen peas 4 slices bacon 1 stick butter  1 c. heavy cream 2 cloves garlic, minced 2 c. freshly grated Parmesan Pasta cooking water, as needed  2 tbsp. fresh Italian (flat-leaf) parsley, snipped (optional) … More

Food & Ingredients

Recipe of the Month: Chicken Bacon Ranch Pizza

Whether it’s served in a warm soup with noodles or fried Kentucky-style to finger-lickin’ perfection, chicken is a go-to meat for countless dishes, including a wide variety of pizzas. Nearly every part of this barnyard bird is edible—let’s hear it for pickled gizzards!—and its mild flavor profile easily adapts to … More