Pesto pizza can be wonderfully simplistic, but creating that perfect pesto-y pie can also be a challenge sometimes. With these simple tips, you'll learn how to craft the perfect genovese pesto, keep your pie looking bright and vibrant, and what cheeses to add to make your pesto shine.
Speaking of cheese, I'm going with a three-part mix. A bottom later of grated parmesan, followed by fresh mozzarella (di bufala if you're wearing your fancy pants), and dollops of ricotta. As the pie bakes, the mozzarella spreads out into a milky blanket, while the dollops of ricotta soften and the pesto spreads, touching and mingling with the ricotta in a way that would be considered inappropriate in some, more restrictive, societies.
Photo by J. Kenji Lopez-Alt
Blue cheese and balsamic is a flavor match made in heaven, but the caramelized onions and sauteed asparagus take this two-bite appetizer to a whole different level. Serve at your own risk -- there might not be any left for you!
From start to finish these beauties take just 30 minutes. And the ingredients are very simple, allowing the star flavors to really shine through. Each luxurious bite melts in your mouth with a distinct airiness from the bleu cheese dip and a crisp finish from the baguette. The flavors are spectacular, melding together create the perfect savory, sweet bite.
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Recently, the bans on foreign foods has become more and more strict. A list has been compiled that makes us sad to be missing out on all of these international local specialties. At least it can be a good excuse to go on a trip.
While French cheese may still be the Holy Grail for many food lovers, getting hold of it everywhere in the world can be tricky, thanks to global food regulations. Last week, the United States put a blockade on mimolette, the brightly colored orange cheese that traditionally hails from Lille.
The Brewers Association has released this year's list of the 50 top-selling craft breweries in the U.S. Did your favorite make the list?
"In 2012, craft surpassed six percent of the total U.S. beer market, with volume and dollar sales reaching record levels,” said Brewers Association director Paul Gatza in a company press release. “Increasingly, beer lovers are turning to craft brewed beer from small and independent producers to satisfy their thirst for bold, innovative and flavor-forward beers.”
See the list
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If you're an extreme grilled cheese connoisseur in the Midwest, don't overlook Meltz Extreme Grilled Cheese. Particularly earthy and bold is the Matty Melt, featuring blue and fontina cheeses, smoked roast beef, grilled onions, horseradish, and huckleberry barbecue sauce. Before you rush out the door, you might want to grab a friend -- portions are decievably filling.
These are behemoths—a half-sandwich is plenty, and comes with homemade potato chips. (I believe the whole can feed a family of four.) If you want a little more, but not a full sandwich, there's a half-sandwich and soup combo for $6.75. You get your choice of a custom sandwich plus a cup of the soup of the day or, surprize surprise, Meltz's Extreme Tomato Soup.
Photo by Jay Friedman
Situated on Bleecker Street, Murray's Cheese has become a New York institution. Over the years, it's opened additonal locations, both in NYC and inside grocery stores nationwide. Now, it's opening a new location in LA. Get excited, west-coasters!
Anyone that has frequented the Grand Central or Greenwich locations will know that Murray's really serves as a mini gourmet market, selling fancy fruit and nut studded crackers, White Cow Dairy yogurt, plus charcuterie and other larder goods. According to an NYC employee, Murray's foray to LA will likely be in connection with a pre-existing market.
Photo by Eater LA
So much of the success of this recipe depends on the cheese you use. The more you like the initial ingredients, the more you will like the finished product.
Melt the butter in a saucepan over low heat. Whisk in the flour and cook without browning for 1 minute. Whisk in the milk, increase the heat to medium, and bring to a boil, whisking often, until smooth and thick. Return the heat to low and simmer gently, whisking often, for 5 minutes.
This recipe is inspired by the beautiful spring sunshine and the leftover mascarpone cheese from a recent Tasting Tuesday featuring Crave Brothers Cheese.
Preheat oven to 425oF.
Whisk together flour, sugar, baking powder, and salt. Cut in the flour until the mixture resembles coarse meal.
There isn't enough to be said about a truly great cheeseburger. Sometimes it's simple, and sometimes it's that little extra kick. In the case of this recipe, expect the latter from the traditional elements of French Onion Soup. Hungry?
Expect a lot of burgers on Girl Carnivore. A lot. As I am on the quest for what makes a perfect patty. Is it a great skillet, an aged griddle, the aroma a charcoal heated grill gives, or something else. We’re going to be grinding our own beef – because it really makes a difference – and seasoning our own meat and making you salivate like a caveman staring down a sleeping saber-toothed cat.
Photo by Girl Carnivore
Word on the street is that New Jersey's wine scene is on the up and up. And apparently, so is the beer. Curious to try some of the most acclaimed brews from the Garden State? Here's five to try, curated by Serious Eats.
But New Jersey is not all fists pumps and Real Housewives. Thanks to public demand, recent legislation has eased up on microbreweries, brewpubs, and growler sales to allow beer options in New Jersey to improve significantly. Want a taste of the new New Jersey beer scene? Check out these 5 brews.
Photo by Christopher Lehault