Caprese salad with basil oil and balsamic syrup

The case for Caprese

Originally appeared in the July 7, 2011 edition of The Southside Times.

My reticence in featuring a Caprese salad was rooted in my unflinching suspicion that it’d been overdone—that readers would glance at the recipe’s title only to supply an uninspired mental shrug.  Currently, the Caprese salad is a pervasive staple on restaurant menus.  But sadly, many of these interpretations are poorly executed, doing little justice to such a renowned and refreshing pairing.  Yet, properly prepared, the effects are culinarily indelible.  Read the rest after the jump: (more…)

Caprese Pizza for the Grill

Pizza:  No Oven Required

Originally appeared in the July 15, 2010 edition of the Southside Times

If you’ve had your fill of the grill this summer, don’t put away those tongs just yet.  Grilled pizzas are different and delicious.  And because they’re so simple, making your own signature pizza is an enjoyable challenge.  They may sound unconventional, but that’s what makes them fun.  Read more after the jump:  (more…)

Published in: on July 16, 2010 at 6:49 pm  Comments (2)  
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