fugazza - Argentinian pizza

Last month Mr S and I were in Buenos Aires.  I knew Argentina was originally a Spanish colony but never realized how Italian immigrants influenced the makeup of food until we visited.  For sure, regional dishes can be found (parrilla) but surprisingly, day-to-day eating is dominated by la dolce vita.  I read that 40% of…

Read More
pizza made with no-knead dough

Flatbreads have been consumed by the ancient Egyptians, Romans and Greeks.  The humble pizza/pie (an expanded version of a flatbread), became popular in the USA in the mid-1900s when the Neapolitans came over for factory jobs.  According to history.com, the first documented pizzeria was Lombardi’s in Manhattan, licensed to sell pizza in 1905 and is…

Read More
pita bread pizza

Summer allows us to use our barbeque nearly every day.  It also saves me from using the oven or stove top especially when it’s hot outside.  One staple I like to have on hand is pita bread.  This ancient flatbread has been around since 2500 BC and its uses are numerous.  I love it in…

Read More

If I were to take a poll to find out what toppings people like to see on their pizza, I’ll bet tomato sauce, cheese, and some sort of meat would be at the top of the list.  Pizza is a centuries old snack although 2,000 years ago it looked more like a flatbread with olive…

Read More

Pizza can be an easy midweek meal to make and it’s one where you can get the family involved.  Make individual pizzas to cater for the fussy eaters in your family or have them build their own.  I like making my own pizza dough but sometimes, to save time, it’s just as easy to buy…

Read More

What to do with overly ripe pears? A few things come to mind: fruit leather, smoothie, crumble, juice. But it’s Friday night and I’m looking to make pizza so why not incorporate pear and blue cheese.  I’m into the culinary balancing act of sweet and salty and pear is magical with blue cheese.  TweetFacebookLinkedInTumblrStumbleDiggDelicious

Read More

For such a small city (slightly under 400,000), we are blessed to have attracted a slew of quality restauranteurs where the owners and chefs happily promote locally grown produce. Many highlight Nova Scotian wineries which have garnered international acclaim.  There seems to be a mini explosion of late with new restaurants popping up all over…

Read More

I had pizza on the brain the other day but wasn’t in the mood to make the dough and prep the toppings.  While I was at the grocery store trying to figure out how I could satisfy my pizza craving without doing too much work, I spotted a lovely display of zucchinis.  And there was…

Read More

Food trucks have been around since the mid 1800’s although back then they were called chuckwagons.  Food trucks of today have evolved and now offer gourmet food at take-away prices.  These mobile kitchens are growing in numbers and the ones that really entice me to stop by and sample are those using a variety of…

Read More

Tandoori Naan bread is one of my favorite go-to flatbreads.  Not only is it perfect for mopping up the sauce from an Indian dish it’s just the right size for personal pizzas.  This pistachio purée has a buttery, rich flavor and might seem odd to spread on a as a pizza base, but let me…

Read More