I’ve never been a huge fan of the calzone, and I assume most people that don’t eat their pizza crusts feel the same way. However, since this has been requested hundreds of times, I thought I’d put my personal feelings aside, and give the recipe a shot. I call it a recipe, but it’s actually a technique, since the calzone's greatest feature is its ability to accept any combination of cheese, meat, and vegetables as a filling. Today, calzones are most commonly stuffed with the exact same toppings that go on a pizza, which, besides the crust issue, was one of my main problems with it. I mean, why not just fold a pizza in half, and call it a day? So, I decided to do what I hear is a more traditional filling, featuring ricotta, fresh mozzarella, and ham. The result was as enjoyable, as it was surprising. It was almost, but not quite, lasagna-like. The extra crust didn’t bother me as much, and everything seemed to work together beautifully. I decided to recommend our Wolfgang Puck dough r
Thanksgiving is almost here, and we'll assume you already have a great turkey and gravy recipe, so today we are focusing on the side dishes (btw, if you are still sans bird recipe, don't panic, and just check out our critically acclaimed, two-part video series, How to Make Turkey and Gravy).
Everyone knows, it's not a great turkey that makes the meal, it's what you pair it with. What good is a beautiful bird sitting next to a bunch of so-so sides? With that in mind, here's a little collection of thanksgiving appropriate dishes from days gone by. Don't let the poor producton value on the older videos fool you, these are some great sides, and would make a lovely addition to your holiday spread. Enjoy!
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