There are a few items I avoid making from scratch, and pizza dough is high on the list. It always seems like something you need to perfectly calibrate and since I live in New York it has always seemed like someone else around me could make it better.

But anything you fear is worth trying to conquer, so I made my way to Rosemary’s Pizza to try and get a taste of how they make their crust. I am a huge fan of this style of dough because it feels like the middle ground: not too thin that it falls apart but not too thick and doughy that the rest of the ingredients are drowned out. It turns out pizza dough is a simple process that just requires a little practice. So what are you waiting for?

Cooking, Food, Restaurants, Video, BlogAli RosenOctober 18, 2018pizza, doughComment

Surprisingly Gluten-Free Empanadas

I have to admit that I am always a skeptic when someone says 'gluten-free'. Often-times substitutions just mean something that tastes a lot worse than the original. But when something is already gluten-free - like a great flourless chocolate cake - I am right on board.

You would not think that empanadas fit into that category but in Ecuador they actually do. That's because they use starchy plantains to make the dough. When I first head about Luis Jaramillo's version at his restaurant Fifty I was intrigued. And then I tasted them and now I am a convert.

Video, Chefs, Food, Cooking, RecipeAli RosenApril 24, 2018recipe, gluten-free, appetizer, Ecuador, South America, pork, dough, foodComment

The Secret to Perfect Pie Crust

Why have I never been able to replicate perfect pie crust? Luckily I went to Peetee's Pie Co to get the secrets. It starts with the right equipment and from there it's all about ingredients. So watch the video above to learn it all.

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