I’m not the type of person who turns to food for comfort, so I’ll spare you the Star Jones “food never judged me” speech. But this pizza was undeniably the result of a much needed emotional release. To me, that’s the beauty of cooking – it’s a welcome distraction in my mind, allowing me to get lost in the process of perfectly preparing each ingredient and then photographing the final product until it turns into art.
I adapted this recipe from a recent feature in Cuisine at Home, tweaking the flavors and simplifying the technique in my attempt to transform traditional pizza into gourmet pie perfection. And let’s just say that for the first time in a while, I have been left (almost) speechless.
I asked my mom as she took a second bite, “How do I even describe this?” Her response was one word, “Perfect.” There really is no other way to explain how the creamy garlic flavor of the hummus is magnified while roasting on top of a homemade crust that matches doughy texture with every crunchy bite. Caramelized onions offer peaks of sharp flavor, baked into layer after layer of melted provolone and tangy Parmesan.
So while I’m not exactly speechless, I am convinced that this pizza will forever remind me of a slice of comfort, and that alone makes it one for the cookbook.
I wish I could say after my fifth attempt at homemade donuts that I had found the holy grail of glaze. But six quarts of oil, three types of flour and four recipes later and I’m still out of luck. So I’ve shelved my attempts (and my pride) and opted for a concept, rather than a recipe. And it’s an easy concept at that.
Pre-made dough + hot oil + cinnamon & sugar = donut satisfaction without frustration. And until I become acquainted with a batter that can’t actually char (yep, dough can char … who knew?), I’m sticking with this short cut.
I kept it classic, using a cookie cutter to punch out tiny rounds from a container of pre-made buttermilk biscuit dough. My weapon of choice? Peanut oil at a crackling 360º. I dropped in the dough then fished out my prize, dressing it immediately in cinnamon and sugar. Sweet success in 30 seconds or less. If only life could be so simple.
The gadget gurus behind Apple’s never ending supply of iPhone applications have done it once again. Behold the iPhone FoodScanner, the ultimate technological advancement for calorie counters, food buffs and nutritional nuts everywhere.
The brainiacs at Daily Burn have introduced FoodScanner (download price: $2.99) as the first ever app that uses the iPhone’s camera to scan food barcodes. With the touch of a button you can scan your next meal and be provided with the complete nutritional information for every ingredient. Touch a second button to add “I Ate This!” and you’re well on your way to logging a day’s worth of calories.
Happy National White Chocolate Day! I figured there was no better way to celebrate an obscure food holiday than to whip up a seasonal take on one of my favorite easy desserts, chocolate bark. This make-ahead confection can be loaded with your choice of dried fruits, nuts and spices. I chose to go for big seasonal flavor by topping melted white chocolate with toasted pumpkin seeds, dried cherries and a pinch of Allspice for a pumpkin pie-like taste to every bite.
Not a white chocolate fan? Try my semi-sweet chocolate bark layered with dried cranberries, apricots and salted almonds.
As I approach the one year mark of the launch of Just a Taste, I realize many of you may not have seen some of the earliest recipes – including the recipes that were the original inspiration behind the site. There are unbeatable favorites like Hungarian Wiener Schnitzel (“Little Guys”), 24-Hour Salad, Veggie Bars, and my ultimate quick and easy dessert recipe for Monster Cookies.
I’m sharing the Monster Cookies recipe with you again because it is undoubtedly my go-to recipe for irresistibly addicting flavor (and because I just baked 8 dozen of them, yes they are that good!). These chocolate, oatmeal and peanut butter-packed cookies are gone before the last batch is even out of the oven. Just one taste and I guarantee you’ll be hooked!