Daily Bite: This Pizza Frittata from Rachael Ray is the perfect B-L-D (breakfast, lunch or dinner) option!
Daily Bite: Pizza Cobbler
Forget ordering delivery—this crowd-pleasing spin on standard game-time food is all you’ll need!
You don’t wanna miss this! The ultimate Tailgating Party Dip: Sausage Pizza Dip!
Deep fried pizza is the hot new trend, but also try your pizza hot from the skillet! Try our 5 deep-dish recipes like the Chicken Pot Pizza pictured above!
Dinner in a Flash: 3 Store-Bought Pizza Doughs
PIZZA…PRESTO!
Making your own dough is great, but not if it delays dinner. Use our three store-bought picks for pie on the fly!
THIN: Mama Mary’s Thin & Crispy Pizza Crusts
These thin crusts with a brick-oven flavor stayed crisp even when we piled on the toppings. ($4.99 for 2 crusts)
THICKER: Schwan’s Starter Crust
This reminded us of a slice straight from a pizza parlor, with a crunchy, sweet-earthy taste. ($7.24 for 2 crusts)
THICKEST: Boboli Original Pizza Crust
After just 10 minutes in the oven, this crust got puffy and deliciously chewy—without being too doughy. ($4.59 for 1 crust)
—Lambeth Hochwald
From the September 2012: Italian Issue of Every Day with Rachael Ray
Trend Alert: Deep-Fry That Pizza!
The latest “it” pizza—called the montanara—is hitting pizza joints across the country. Derived from a Neapolitan recipe, the pie stars soft, fluffy dough that’s briefly oil-fried before being topped with relatively minimal sauce and cheese and a few leaves of basil, then finished in the oven. The result is a crust that’s chewy, light, oh-so-slightly crunchy—and more or less impossible to resist.
—Christine Richmond
From the September 2012 “Italian Issue” of Every Day with Rachael Ray
Cool Cooking Tip: How to Blanch
Blanching is a quick cooking technique that came tame sourness and soften texture. I like to use this technique for veggies like asparagus, snap peas and green beans, to only cook them just a bit.
The technique: Boil vegetables or fruit in rapidly boiling water for a minute or two until they’re cooked but still tender, then scoop them out and dunk them in ice water to stop the cooking.
Try it out on the Lemon Wheel & Ricotta Pizza (above)!
—Katie Barreira, Senior Test Kitchen Associate
While studying abroad in Spain, I spent a week traveling through Italy. My absolute favorite meal while I was there came from Obika, in Rome. We had the Formaggi Morbidi Pizza (top) , an arugula salad with melon, apples, radishes and Pecorino Romano (left) and a beautiful bowl of Burrata Mozzarella accompanied by prosciutto and spinach (right). Lucky for me, Obika has an NYC location not too far from the EDWRR office!
-Lauren Katz, Online Editorial Intern
Join in on the fun! #RRItaly
We’re so excited for our first-ever all Italian issue!
To celebrate, we’re posting and reblogging photos of Italy and Italian food! Join in the fun with us on Tumblr, Pinterest and Twitter and use the hashtag: #RRItaly!
September 2012 issue on newsstands: August 7th, 2012
(via elliotstokes)
Couldn’t agree more, Dolly Parton!
(Taken with instagram at The Great GoogaMooga Festival.)
—Judith Pena, Assistant to the Editor-in-Chief
From our June 2012 issue of Every Day with Rachael Ray on Newsstands now!
