When the Summer rolls around I try to cook outside as much as possible. There’s something nice about cooking on an open
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We didn’t just want to make Italian food. We wanted to know every detail, every story behind what we were serving. So, we’ve traveled through Italy and learned from the masters. Here’s every secret we brought back…
We also partner with a few friends from Italy who regularly share their local traditions on our blog. Go check their posts and learn everything about Italian food!
When the Summer rolls around I try to cook outside as much as possible. There’s something nice about cooking on an open
So you’re looking for a German pizza recipe? The one you will most likely come across on the internet is a Flammkuchen
I’m still really into cold cut platters today. I love making them for our catering customers at Mortadella Head. They need to have the right combination of meat, cheese, vegetables and spreads. They also need to be made with a lot of care so they look good. A proper cold cut platter should be the centerpiece of the buffet table at every party.
Today I am going to teach you how you can take a decent jar of tomato sauce and transform it into a completely different dish. Most people think a jar of spaghetti sauce can only be spooned over some boiled pasta. But that’s not true at all...
Out of all the different cooking methods used to cook Italian pork sausage, this is probably my favorite way. Let’s make a nice sheet pan sausage dinner!
I know that a lot of people are concerned about gluten and eating too many carbohydrates these days, but they still want to enjoy a chicken milanesa or pork milanese recipe. I stumbled across a recipe where they said they got the same crispy cutlets by using pork rinds instead of breadcrumbs. I decided to give it a try to see if it’s true.
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