No way, right?  There’s no way that you could replicate the intense heat of the wood-burning ovens of Naples, Italy, right?  I mean, Jeffery Steingarten tried:

Not long afterward, I slid a raw pizza into a friend’s electric oven, switched on the self-cleaning cycle, locked the door, and watched with satisfaction

I recently had to replace my blender (a KitchenAid department store model) because its drive mechanism was made of hard rubber and just stripped totally bare.  I wasn’t blending anything funky, it just all of a sudden died!  Anyway, I did some research and figured that I should aim a little higher.  I was… Continue reading romaine lettuce soup...

I just received my Sous Vide Supreme and am looking forward to cooking/experimenting/having lots of fun with my food.  If you haven’t been watching Top Chef, Iron Chef, or any of the other food shows that have used this culinary technique before, I offer you these links to explore:

• http://en.wikipedia.org/wiki/Sous-vide

I love biscotti in just about every form, from sweet to savory. This is my go-to base for a sweet biscotti dough; you can customize it to your liking with almost any mix-in you desire. Any type of nut, dried fruit, chocolate chip, or combination will work — just keep it to the specified