When opposites attract
From pineapple on pizza to maple syrup on bacon, sweet and salty flavors can bring out the best in each other. In her book TASTE: Surprising Stories and Science About Why Food Tastes Good, the author Barb Stuckey compares the experience of eating a sweet and salty food to “hearing beautiful music while sniffing rose petals.” It sparks the senses in two ways at once, creating an experience that is better and more memorable than it would be if a person experienced those sensations individually. What sweet-and-salty combinations can you create to elevate the flavors on your menu?
Calzones are an ideal winter comfort food. They offer the chewy, melty goodness of pizza, and can be customized with a long list of fillings and dipped into anything from marinara sauce to tomato soup to chili oil. No longer restricted to Italian-style ingredients, calzones can include ingredients as wide-ranging as blue cheese and barbecue chicken. But they’re an especially good vehicle for vegetables, from spinach to mushrooms to eggplant. In these plant-forward times, what varieties can you create?
You wanna pizza me?
Looking for a dessert that is a customizeable, Instagrammable crowd pleaser? Try adding a sweet pizza to your menu. There are dozens of possibilities for making a creative signature pie. The food website Delish suggests such varieties as caramel apple, Nutella with toasted marshmallows, or berries with mascarpone cheese. Dessert pizzas are ideal dishes to feature in-season ingredients, allow for some guest customization, and use surplus ingredients in your kitchen pantry.
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