Pizza
Mark Bittman does it again
22/04/12 18:30
Mark Bittman creates a potato pizza and the slide show links to other pizza like recipes. There is a reason I love the NY Times so much. 
Comments
Great gluten free crust
03/02/12 08:09
Thanks to Frankie G for introducing us to the tasty gluten free crusts made by Venice Bakery. These large 12" crusts come in either plain or herbed varieties and are vacuum packed for freshness. Nonetheless, we froze most of the ones we got and take a few out to thaw at a time. We have tried several types of crusts including Amy's rice crust, Bob's Red Mill crust mix and of course Udi's which had, until now, been our favorite. The Venice Bakery crusts are far superior to the competition with a nicer chew, slight crunch, and better flavor.
