Andouille sausage originated in France and was brought to the US by German immigrants who settled in Louisiana. This smoked pork sausage is a staple of Creole cooking and makes a great topping for pizza. If making your own sausage sounds like too much, one of my favorite versions that is readily available is D’Artagnan’s Andouille-Cajun style sausage. The sausage adds an intense kick of smoke and spicy paprika that... Read More
This is a traditional Schiaciatta all’olio (flatbread from Tuscany), with a sourdough boost. Schiacciata literally means “squashed.” If Focaccia is halfway between pizza and bread, then Schiaciatta is halfway between Focaccia and Pizza. It is flat and infused with olive oil. You should bake it pretty hot — around 500°F. Click the links to learn more about making flatbread and wood fired hearth bread in our expansive bread baking sections of the website. A... Read More
Despite their holiday ubiquity from a pop-culture standpoint, chestnuts are a woefully underused and underappreciated food that can bring some much-needed diversity to any holiday table. I’ll make no claims to the contrary; chestnuts can be a bit of a pain to work with, but in the end, I think you’ll find the effort is worth it. This is a simple recipe meant to highlight chestnuts’ sweet, earthy flavor. A... Read More
