The Philly Inquirer in 60 seconds: Artisanal pizza, vinaigrettes and lost recipes

Posted May 8th 2008 4:34PM by Marisa McClellan
Filed under: Newspapers, On the Blogs, in sixty seconds

pizza margherita from Osteria by David Snyder

Osteria pizza chef Jeff Michaud recently taught a workshop at Foster's Homeware on how he makes his smoky, thin pizzas (that start at $15 and go up from there). Inquirer food columnist Rick Nichols attended the class and thinks the best way to learn Michaud's secrets is through osmosis.
We all know that salads are best tossed with a simple vinaigrette. However, we don't always think of applying those oil and vinegar emulsions to other foods. Philly chef Erin O'Shea has come up with a series of simple vinaigrettes to pull together other dishes.
Food writer and historian Laura Schenone, author of A Thousand Years of a Hot Stove and The Lost Ravioli Recipes of Hoboken, has launched Jellypress, a website devoted to lost recipes.
The Rush Hour Gourmet changes up the traditional Bearnaise sauce to make it lighter. The new one still uses onions and tarragon to capture the familiar flavors, but without the fat.

The above image is courtesy David Snyder (aka Philafoodie). To read his review of Osteria, go here.

Tags: David Snyder, DavidSnyder, Erin OShea, ErinOshea, In 60 seconds, In60Seconds, osteria pizza, OsteriaPizza, Philadelphia Inquirer, PhiladelphiaInquirer, vinaigrette

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