Skip to content Skip to sidebar Skip to footer
Cooking Pizza Recipes
Friday Night Slice: Kale, Calabrian Chile & Mozzarella Pizza
kale calabrian chile pizza |dailywaffle You know who really needs Spring Break? Adults. Teacher friends, you were smart to get into education. It’s a job I know I could never do, let’s face it, unless I taught 1st or 2nd grade, all the kids would be taller than me. But more than that, you get breaks! We’re just back from some time in Hawaii for the annual escape to sunshine, hence the radio silence around here. The one thing we didn’t have for the duration of our trip was pizza. Hanalei Pizza Company is gone, about to be replaced by a Puka Dog. So, for the first time in ages, we went 10 days without even a slice of pizza. Since we had nothing else in the house, pizza was our first meal back. And whaddya know, my first post back is a Friday Night Slice. Today’s slice is a vegetarian Kale, Calabrian Chile & Mozzarella pie with thinly shaved garlic.
April 18, 2014
Cooking Pizza Recipes
Friday Night Slice: Pineapple + Jalapeños = Pineapeño
No one has really committed to Spring yet.  We’re still in the rainy season and our grill remains bundled up, still in its winter slumber, but this week's Friday Night Slice is one you can make today and carry into the summer barbecue season. I can’t say I know exactly where this one came from.  Was it a craving for island breezes and sunshine? Or just a passing thought about the pepperoni and jalapeño from Pizza Port? Maybe both.  This week’s slice is a vegetarian pizza I’m calling a Pineapeño.
March 28, 2014
Cooking Main Course Pasta Recipes
Maximum Pesto, Minimum Noodle
basil pesto orzo salad |dailywaffle Wolf declared this the best pesto he’s ever had. I laughed,  made a “yeah, whatever” face and said, “You’re just hungry.” It’s the same basil pesto I’ve been making for years and there’s nothing all that unusual about it.  I don’t put pine nuts in it and I add a squeeze of lemon juice to stave off discoloration. So, why talk about it? We made a discovery the other night. The secret here is maximum pesto, minimum noodle.
March 26, 2014
Cooking Main Course Recipes
Baring It All, Down to the Turkey Meatballs

Here’s the deal. Meatballs are not pretty. They’re like most of us – dented on one side, browned but splotchy, hiding beneath a red sauce, and hoping everyone is distracted by the parmesan sprinkled over the top.  F that.  Today, we’re stripping it bare, because what do you have to hide? A meatball is a meatball, and done right, there’s no shame in it.  I’m not your nonna and this isn’t Sunday where we have all day to cook a gravy, so let’s make some Greek-inspired, Spinach and Feta Turkey Meatballs.

March 18, 2014
Cooking Pizza Recipes
Friday Night Slice: Soppressata Styles
friday night slice soppresata red onion cherry tomatoes| dailywaffleWe’re almost a week into Daylight Savings Time and I still haven’t quite adjusted. 7 am, when it’s just getting light, feels like the right time to get up. Any earlier, it’s pitch black and I just don’t want to roll out of bed, not even for coffee. This week’s Friday Night Slice falls on Pi(e) day, so if you happen to not be fan of flaky-crusted sweet or savory pies, or you just don’t have the time or inclination since we're all in a bit of a haze, a slice of pizza pie is here to mark the occasion.  So let’s get to this week's topping inspiration – Fra'Mani soppressata, red onion and cherry tomatoes.
March 13, 2014
Just for Fun Recipes
What’s Crackin’? Parmigiano Reggiano

parmigiano reggiano | dailywaffleCracking open an 85-pound wheel of Parmigiano Reggiano is no simple task. On Saturday, Whole Foods hosted events across the US, Canada and UK,  with stores cracking open more than 400 wheels of Parmigiano Reggiano. This year's event at Whole Foods Market Bellevue saw three competitors taking on the task and there was a clear cut winner.  A look at the festivities, including the crackin' in action, after the jump.

March 9, 2014
Cooking Pizza Recipes
Friday Night Slice: No Red Sauce? No Problem.
fig jam genoa salami pizza | dailywaffle The thing about pizza it's easy to fall into a toppings rut.  You can never go wrong with a good, basic slice of pepperoni with red sauce, but what about when you don't have any tomatoes or jarred marinara on hand? No sauce? No problem. Open the fridge. You got some jam or fruit butter in there? Now hold on, I'm not suggesting we go all peanut butter and jelly on this pizza, though I did have it once in the '80s at a place in Pacific Grove, CA.  No, this week's Friday Night Slice is uncured Columbus Genoa salame, mozzarella and fig butter.  You get a bit of the sweet from the fruit butter and a little salty from the salame. Top it after baking with some grated parmesan and a sprinkle of chopped Italian parsley.
March 7, 2014
Cooking Recipes
The Rule of Fried Rice

grandmas fried rice | dailywaffle

Grandmas are liars. There, I said it. Look inside their recipes boxes or the careful cursive recipes on scraps of paper stuck inside other cookbooks and you’ll know their dark hearts.  Lists of ingredients, no amounts, sometimes no instructions. These lies aren’t intentionally meant to deceive. Or to maintain an illusion, like Santa Claus or the Easter Bunny or the Tooth Fairy. These lies are lesser crimes, crimes of omission. But lies nevertheless.  Like with my Grandma’s Fried Rice.
March 2, 2014
Newest posts Older posts