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Posts with tag Pizza

Happy National Pizza With Everything (Except Anchovies) Day!

Pizza

Photo: Akuban, Flickr.

Happy National Pizza With Everything (Except Anchovies) Day! Anchovy lovers may be tiffed, but they can celebrate their topping the other 364 days of the year.

Whether you enjoy your pizza artisanal (thin-crusted, with scarce but quality ingredients, typically served in trendy restaurants) or classic (pepperoni, loaded with cheese, delivered by teenage pizza boys), today is the day to savor a slice.

Do you prefer pizzas with low-quantity, high-quality ingredients, or fully loaded ones, with toppings overpowering the crust? What are your favorite pizza-topping combinations? Spill your delectable slice secrets in the comments!

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Plonkalooza, Pizza and Pumpkin - The Boston Globe in 60 Seconds

pumpkin gnocchi

Pumpkin gnocchi. Photo: sonicwalker, Flickr.

  • As wine sales have dipped with the failing economy, the results of the annual Plonkalooza, which judges 50 local wines -- half whites, half reds -- priced at $12 or less, are more promising than ever.
  • L'Ecluse 16 in France's Alsace region serves "traditionally French [fare] with an inventive twist," with consideration of seasonal produce.
  • An interview with Boston "Rising Star" Jiho Kim, head pastry chef at L'Espalier.
  • A gallery guide on how to satisfy your "pumpkin palate," from its savory cameos in coffee and beer, to inventive pancakes, pastas and whoopie pies.
  • Reminiscent of collegiate endeavors, the Boston Globe goes on an informative pizza crawl, sampling everything from cheese-loaded dive pizzas to the upscale quality-ingredients of refined Italian eateries.
  • Restaurants: Jamaica Plain's Bon Savor serves French and South African cooking and is "as much about charm and personality as food;" "the coolest place in town," Trina's Starlite Lounge dishes up delicious bar fare; Barbara Lynch's flagship restaurant No. 9 "is still tops" for French and Italian seasonal cuisine.
  • Recipes: A brothy, vegetarian Mexican-Style Soup; a refined Cod Wrapped in Phyllo with Pea Puree; Apple-Plum Crumble with maple syrup and oats; a spicy-sweet Vietnamese Caramelized Chicken.

7-Eleven Pizza, Wings Added to Hot Food Menu

7-Eleven
Hot Food Display, Photo provided by 7-Eleven.
7-Eleven is taking a "big gulp" out of the fast food industry. The convenience store will sell pizza and chicken tenders in 1,400 stores nationwide to offset lagging tobacco sales.

The new hot food program offers items such as whole or by-the-slice four-cheese and pepperoni pizza; chicken tenders; sausage, egg and cheese breakfast quesadillas; hash brown potatoes and three flavors of chicken wings.

The chain will be able to serve the pizzas using high-speed TurboChef ovens, which combine radiant heat, microwave and convection cooking methods to cook foods 12 times faster than the standard oven, the company says.

Margaret Chabris, a spokeswoman for 7-Eleven, told Slashfood Friday that each oven is equipped with a credit-card sized card that automatically programs the method and the cooking time for the various menu items. The ovens cook a 7-Eleven pizza in 90 seconds and the wings in 3 minutes.

Continue reading 7-Eleven Pizza, Wings Added to Hot Food Menu

Best Bites of YumSugar

caramelized balsamic figs and ricotta mousse
Caramelized balsamic figs & ricotta mousse. Photo: YumSugar.
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

Balsamic caramelized figs make a prime topping for ricotta mousse.

Warming soups that are perfect for the season.

Eight tasty libations straight from the set of "Mad Men."

Macaroni and cheese goes TexMex with chiles and cilantro.

Even if you don't live in wine country, have a harvest party full of fall flavor.

Mixed-mushroom pizza
makes for a fast and easy dinner.

Would you say yes if your significant other proposed via cupcake?

Pizza, Pesto and Pork - The Philadelphia Inquirer in 60 Seconds

Schnitzel. Photo: c(h)ristine, Flickr

Domino's at Center of Disgusting YouTube Video Prank Closes

dominos pizza box
Photo: miskan/flickr
A Domino's Pizza franchise in North Carolina was forced to close its doors forever last week, and its owner puts the blame on disgusting videos two former employees posted on YouTube.

"My business was off 58 percent because of YouTube," franchise owner Kevin Hendren told the Hickory Daily Record. The store closed on Sept. 22.

The franchise's troubles began when two employees of his Conover, N.C., Domino's Pizza allegedly created videos of themselves showing one putting cheese in his nose and then putting it on a sandwich, sneezing on cheese sticks and pulling down his pants, wiping himself with a sponge and then using that sponge to clean a pan. The videos were discovered in April and have been removed from YouTube.

Hendren told the newspaper he will not reopen the Domino's franchise. "I'm just living day to day right now," he told the Daily Record.

Continue reading Domino's at Center of Disgusting YouTube Video Prank Closes

Pizzeria Celebrates Bourbon Heritage Month with Drunken Pie


Wouldn't this be
better with bourbon?
Photo: flickr, rick
A Louisville area pizzeria won't let a lack of hard-liquor license damper its Bourbon Heritage Month fun.

For the second consecutive year, Tony Boombozz pizzeria is saluting the state's leading spirit with bourbon pizza, a corn-liquor variation on the standard barbecued chicken pie.

According to the snack's rapidly evolving lore, Four Roses master distiller Jim Rutledge first nudged Tony Palmobino, who owns the four-outlet gourmet pizza chain, to create the pie at last year's Kentucky Bourbon Festival. He tinkered with a few concepts before settling on the bourbon-and-bacon concoction.

"We use hickory-grilled chicken, applewood bacon, asiago and mozzarella cheeses and then drizzle it with a bourbon barbecue sauce," explains Cindy Anderson, who manages Tony Boombozz's beer-and-wine-only Springhurst location. "It's delicious."

Continue reading Pizzeria Celebrates Bourbon Heritage Month with Drunken Pie

Polenta Pizza - Feast Your Eyes

polenta pizza
Polenta Pizza. Photo: The Brown-Eyed Baker.
There are few combinations more satisfying than starch and fat. It's why hamburgers and macaroni and cheese always seem to please even the most picky eaters. Add a few colorful vegetables to the mix and you have a meal that covers the food groups and catches the eye, like this pizza from the Brown-Eyed Baker.

But this is not your typical slice. In addition to the square Sicilian cut, what you may not see right away is that the crust is made of crispy polenta and topped off with deliciously rich bacon and Fontina cheese, as well as a healthy dose of vegetables (cremini mushrooms, baby spinach and a Roma tomato).

[Via The Brown Eyed Baker]

Frozen Pizza Taste Test

Everyone loves frozen pizza. To satisfy your frozen pizza cravings and find the best frozen pizza read this frozen pizza taste test from Slashfood.
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Frozen Pizza Taste Test
Cheese Pizzas - Worst to Best

Ellio's
Our Verdict: Worst Cheese Pizza
Style: Cheese Pizza 16 oz
Cal./Fat g/Fiber g: 320 / 7 / 3
Crust (1-5): 1
Cheese (1-5): 1
Sauce (1-5): 1
Toppings (1-5): n/a
Flavor (1-5): 1
Overall appeal (1-5): 1

Comments: "How is this considered food?" "Not even in the middle of the night." "Looks like brain." "Tastes like dough. Tasteless dough."
Rachel Been, AOL. Shot on location at The Lofts at 45 White Street
Getty Images North America

Frozen Pizza Taste Test

    Cheese Pizzas - Worst to Best

    Ellio's
    Our Verdict: Worst Cheese Pizza
    Style: Cheese Pizza 16 oz
    Cal./Fat g/Fiber g: 320 / 7 / 3
    Crust (1-5): 1
    Cheese (1-5): 1
    Sauce (1-5): 1
    Toppings (1-5): n/a
    Flavor (1-5): 1
    Overall appeal (1-5): 1

    Comments: "How is this considered food?" "Not even in the middle of the night." "Looks like brain." "Tastes like dough. Tasteless dough."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Betzio's

    Style: Cheese Pan Pizza 24 oz
    Cal./Fat g/Fiber g: 175 / 5 / 1
    Crust (1-5): 1.25
    Cheese (1-5): 1.25
    Sauce (1-5): 1
    Toppings (1-5): n/a
    Flavor (1-5): 1.5
    Overall appeal (1-5): 1.5
    Comments: Our five-year-old friend Izzy thinks this slice is "Yummy!"; adults were less enthusiastic, calling it "Prison food." Final verdict: "Unbearable."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Lean Cuisine

    Style: Deep Dish Margherita 6 oz
    Cal./Fat g/Fiber g: 320 / 9 / 4 Microwave Only
    Crust (1-5): 1
    Cheese (1-5): 1
    Sauce (1-5): 2
    Toppings (1-5): 2
    Flavor (1-5): 1.5
    Overall appeal (1-5): 2
    Comments: A microwave mess: "Just awful." "This should not be mass-produced."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Jenos Crisp & Tasty

    Our Verdict: Highest Calorie Cheese Pizza
    Style: Cheese 6.9 oz
    Cal./Fat g/Fiber g: 440 / 20 / 1
    Crust (1-5): 2
    Cheese (1-5): 2
    Sauce (1-5): 2
    Toppings (1-5): n/a
    Flavor (1-5): 2
    Overall appeal (1-5): 2
    Comments: "Not awful tasting, just has zero taste."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Tony's

    Style: Original Crust Cheese Pizza 15.10 oz
    Cal./Fat g/Fiber g: 360 / 15 / 2
    Crust (1-5): 2
    Cheese (1-5): 1.5
    Sauce (1-5): 2.5
    Toppings (1-5): n/a
    Flavor (1-5): 1.5
    Overall appeal (1-5): 2
    Comments: "Sauce is not bad," was the highest praise we could muster. Otherwise, tasters "did not like the cheese at all." Also, "crust tastes too doughy."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    DiGiorno

    Our Verdict: Biggest Letdown
    Style: Rising Crust 4 Cheese 28.2 oz
    Cal./Fat g/Fiber g: 320 / 11 / 2
    Crust (1-5): 3.5
    Cheese (1-5): 1
    Sauce (1-5): 1
    Toppings (1-5): 1
    Flavor (1-5): 1.5
    Overall appeal (1-5): 2
    Comments: "Looks amazing, but tastes like plastic." "Tastes weirdly artificial."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Stouffer's French Bread Cheese

    Style: 10 3/8 oz
    Cal./Fat g/Fiber g: 360 /15 / 4
    Crust (1-5): 3
    Cheese (1-5): 2.5
    Sauce (1-5): 3
    Toppings (1-5): n/a
    Flavor (1-5): 2.5
    Overall appeal (1-5): 3
    Comments: "Not good. Not bad. Just frozen."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Tombstone

    Our Verdict: Middle of the Road (Which Is Just Fine With Us)
    Style: Original Extra Cheese 20.5 oz
    Cal./Fat g/Fiber g: 350 / 15 / 4
    Crust (1-5): 2.5
    Cheese (1-5): 3
    Sauce (1-5): 3
    Toppings (1-5): n/a
    Flavor (1-5): 3
    Overall appeal (1-5): 2.5
    Comments: "Tastes exactly how you'd think frozen pizza should taste." "Most average pizza ever, which is not really a bad thing." "Cheese is its strong point."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Red Baron

    Style: Singles French Bread 5 Cheese & Garlic 8.8 oz
    Cal./Fat g/Fiber g: 410 / 22 / 2
    Crust (1-5): 4.5
    Cheese (1-5): 4
    Sauce (1-5): n/a
    Toppings (1-5): n/a
    Flavor (1-5): 3.75
    Overall appeal (1-5): 4
    Comments: "Love the garlic, but it's a little too salty." "Too salty." "Tastes artificial and cheap. Made me feel dirty inside."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Red Baron

    Our Verdict: Great for Late Night Munching
    Style: Singles Thin & Crispy 4 Cheese 7.2 oz
    Cal./Fat g/Fiber g: 300 / 14 / 1
    Crust (1-5): 2
    Cheese (1-5): 3
    Sauce (1-5): 3
    Toppings (1-5): n/a
    Flavor (1-5): 3.5
    Overall appeal (1-5): 3.5
    Comments: "Do you think I could grab that whole thing before anyone else gets to it?" "That's just how I remember it tasting, and that's a good thing."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

Dough, Holes and Metal Pizza Pans - Tip of the Day

Those metal pizza pans are great and all -- until the dough seeps through those holes and clings to the pan for dear life.

Continue reading Dough, Holes and Metal Pizza Pans - Tip of the Day

Pizza Party - Feast Your Eyes

pizza
Grilled eggplant and olive oil pizza. Photo: Smitten Kitchen.
A slew of youngsters are heading back to school this week, lugging backpacks, breaking in new shoes, sharpening pencils and, if they're lucky (at least a few days out of the year), forgoing the brown-bag lunch in favor of a pizza party. It's enough to make us nearly jealous, except that one of the many joys of adulthood is that we can have pizza whenever we please -- and booze to wash it down with -- no matter the circumstances (or caloric consequences).

For example, when Deb from Smitten Kitchen was craving grilled pizza and the weather didn't agree with her plans for dinner al fresco, she still found a way to make it happen, "Weather be damned!" She busted out a cast-iron panini pan, doused the dough with garlicky extra-virgin olive oil, and piled on the grilled eggplant, olives and provolone. The result, reports the cook, was "hearty, smoky and delicious."

So how'd she get those beautiful cheesy bubbles with her indoor "grill?" Well, since she was "grilling" inside anyway, she put it in the oven for a few minutes. They don't teach that in school.

[Via Smitten Kitchen]

Passion Fruit, Pizzas, and Peaches - The Miami Herald in 60 Seconds

passion fruit
Passion fruit.
Photo: Andréia, Flickr
  • A passion fruit's flavor and acidity make it a welcome addition to savory dishes such as coconut mahi mahi.
  • Mo's Bagels & Deli offers hard-to-find classic deli fare to pair with a "Crossing Delancey" movie night.
  • Blue, boozy tastiness -- aka a Brazilian, made with acai-blueberry vodka and lemonade.
  • A guide to the best pizza in South Florida, from Anthony's Coal-Fired Pizza to Sosta.
  • Forget California! The Upper Mississippi River Valley boasts America's biggest wine region.
  • Traumatized by bad bill-splitting? The Herald offers some tips to fend off the bill-paying drama.
  • A talk with Mark Caro, author of "The Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the World's Fiercest Food Fight," about the ethics of consuming the controversial delicacy.
  • Restaurants: Jay Zhou's Hong Kong Noodles brings North Miami Beach food that will satisfy "to your heart's content;" Bin 595 serves a memorable mix of Caribbean, Latin and American cuisines; and Bancroft Supper Club in Miami Beach boasts an organic, global menu.

Tasty Treats of YumSugar

yumsugar
Pizza topped with arugula. Photo: YumSugar
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

A 30-minute meal to salivate over -- pizza topped with an arugula salad.

Kim Jong-Il might be fighting against all things American, but North Korea has opened up a fast food restaurant -- one without "imperialist" hamburgers.

Beer-can chicken results in super-succulent barbecued bird.

A Texas woman discovered most of a frog in her veggies.

Tian is a fancy French term for a layered vegetable dish.

A simple summer salad gets a boost from juicy chunks of watermelon.

Gelato or ice cream -- which would you rather eat?

Party, Pizza Party

pizza costume man pizza
Hi foodies! Photo: Xavier Barade
Not much to say here but "party, pizza par-tay." Happy Friday!

[Via Urlesque]

Camping-Friendly Pizza - Foodie Flicks



Barbecuing pizza seems to be all the rage these days, but that's nothing compared to this video! Sleek grills and homey comforts seem like child's play compared to one backpacker making pizza on a camp stove in the wilderness.

Sure, Backpacker Magazine Associate Editor Elisabeth Kwak-Hefferan is cooking during a snowy winter (!), but the idea definitely works now as we head into the heart of prime camping season. What's truly impressive about this recipe is that the whole dish is made from scratch. She didn't even lug along a pre-made crust, but whipped one up with Bisquick and water!

A sizzling pizza pie in the heart of the forest in five to eight minutes? S'mores might finally have a little outdoor comfort food competition.

Next Page >

Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

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