Pierogi Calzone
Pierogi Calzone
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Chez Panisse Pasta, Pizza & Calzone $11.37 Chez Panisse Pasta, Pizza & Calzone |
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Cucina Pro 127-06 Raviolamp – 6 Sorrisi/Pierogi $39.99 Cucina Pro 127-06 Raviolamp – 6 Sorrisi/Pierogi |
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Bake It Up! $6.96 What’s that delicious smell coming from the oven? It’s the aroma of biscuits, brioche, and glazed cinnamon rolls…all baked by kids! These irresistible recipes–from spanakopita to stuffed calzone, cobblers to custard–are guaranteed to lure young chefs to the kitchen. And they’ll feel confident cooking, too, because Rose Dunnington’s follow-up to Big Snacks, Little Meals provides all the basics. She explains how to read a recipe; mix and knead; present fresh-baked foods for any occasion for friends and family; and more. Plus, each recipe in this lay-flat, concealed spiral cookbook features a color photo of the finished dish and lots of helpful how-tos. |
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The Foodista Best of Food Blogs Cookbook $13.58 As the first grassroots cookbook to emerge from social media, The Foodista Best of Food Blogs Cookbook features competition-tested recipes from foodie-favorite Web site Foodista.com. Foodista.com is the Web’s premier source for collaborative cooking. The site’s goal is to build the world’s largest high-quality online cooking encyclopedia that offers followers everything from recipes to cooking instructions. Foodista.com bloggers worldwide were invited to submit their favorite blog posts, recipes, and photos to compete for a spot inside this cookbook. Winning entries were selected from all over the globe and include recipes such as Smoked Salmon and Mascarpone Calzone, Spiced Wine-Poached Persimmon, Prosciutto-Wrapped Broccolini with Basil Crisps, and Snickerdoodle Ice Cream. So, step away from the keyboard and open up The Foodista Best of Food Blogs Cookbook to explore the world of food that awaits. |
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Grazing: $16.46 Eating smaller meals and healthy snacks over the course of the day is a very healthy eating pattern. Doctors and nutritionists the world over believe this is the healthiest way to eat and that it keeps energy levels high, lowers cholesterol and keeps blood sugar levels on track. This revised and updated edition of Grazing provides even more great recipes for low-fat dishes that are easy to make and don’t ever compromise taste. Some of the tasty and healthy snacks are: Homemade granola Olive oil and garlic bagel chips Spanakopita phyllo triangles Chili cheese oven fries Maple pecan popcorn Curried almond chicken fingers Teriyaki beef sticks Vietnamese rice paper rolls Three-cheese caramelized onion, spinach and mushroom calzone Cranberry pumpkin pecan bread The revised edition of Grazing provides a program that leads to weight loss and renewed health. |
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Cooking Italian With Kids $13.56 What better way to interest your children in cooking than through the food of a nation passionate about good ingredients and sociable mealtimes? Starting with a Pasta chapter, children can cook up a supervised storm with easy recipes such as Spaghetti with Garlic and Herbs. Bread and Polenta ideas include breadsticks and lovely breads such as Sweet Plum Focaccia. Let children make something from the Antipasti, Easy Lunches, and Snacks chapter, or an Entree such as Meatloaf or Easy Sausage and Onion Calzone. To go with those fantastic dinners are Vegetables and Salads. Finally, there are great ideas for Sweets and Ice Cream. Delicious, easy recipes for grade school children to make with an adult’s help. Written by mother of three Liz Franklin who has taught cookery classes for children. |
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More Of America’s Best Bread $13.26 In this second collection, you will find more than 125 sensational bread, bagel, roll and sweetloaf recipes. Lifestyle breads like Wild Rice and Cranberry and the healthy/hearty Maple Banana Flax Loaf are all waiting to be made quickly and easily. Discover delicious international bread recipes from Ireland, Germany and the Ukraine. Irish Soda Bread and Yulekage are just some examples of breads from around the world featured in this new collection. Your lunchtime sandwich can get a huge boost by including a Red Onion Foccacia or Taco Stuffed Calzone. Learn how to bake an authentic Sourdough or an appetizing Cheddar Cheese and Onion bagel. This book will make every bread making endeavor a great one. |
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The Eastern and Central European Kitchen: $14 Now in paper. The fresh ingredients and unfamiliar flavor combinations of Central and Eastern Europe are capturing the imaginations of gourmet stores and restaurants in the West today. We’re enjoying dishes such as goulash, stroganoff, pierogi and borscht as we feast on a wealth of culinary traditions that stretches back for generations.Silvena Rowe turns to countries such as Hungary, the Czech Republic, Bulgaria, Poland, Georgia, Russia, and the Ukraine for her inspiration. She cooks game with sweet-and-sour stuffing, sauces and marinades; smoked fish; wild mushrooms; fruits such as quince, figs and pomegranates; and seeds and grains such as lentils, pearl barley and poppy seeds. She plunders the traditions of the poor and wealthy alike in her quest to bring us a taste of what is put upon the tables in these countries. The food is untamed and the flavors are strong.Alongside Silvena’s recipes are photographs of the food markets, farms, homes, grand cafés and restaurants of Eastern and Central Europe by renowned photographer Jonathan Lovekin. |
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The Eastern And Central European Kitchen $19.76 The fresh ingredients and unfamiliar flavor combinations of Central and Eastern Europe are capturing the imaginations of gourmet stores and restaurants in the West, as borders open up and Europe is extended. We’re enjoying dishes such as goulash, stroganoff, pierogi and borscht as we feast on a wealth of culinary traditions that stretches back for generations. Silvena Rowe turns to countries such as Hungary, the Czech Republic, Bulgaria, Poland, Georgia, Russia, and the Ukraine for her inspiration. She cooks game with sweet-and-sour stuffing, sauces and marinades; smoked fish; wild mushrooms; fruits such as quince, figs and pomegranates; and seeds and grains such as lentils, pearl barley and poppy seeds. She plunders the traditions of the poor and wealthy alike in her quest to bring us a taste of what is put upon the tables in these countries. The food is untamed and the flavors are strong. Alongside Silvena’s recipes are photographs of the food markets, farms, homes, grand cafés and restaurants of Eastern and Central Europe by renowned photographer Jonathan Lovekin. As the author describes is her book: “The soups vary from the hearty winter warmers of Hungary to light, delicate, chilled summer soups; the stews encompass goulash and the aromatic braised lamb recipes of Georgia; and there are legions of dumplings, including the classic pierogi, the delicate uszka, the savory leniwe and the hearty pyzy. Subtle, yet forceful, marinades; pickles and preserves; smoked fish, sausages, and meats—they all play a role in this rich and almost unknown treasure trove that can rival the culinary cultures of France and Italy in its depth and breadth.” |
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Complete Italian Vegetarian Cookbook $28 This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. ‘Pasta and pizza may be Italy’s most eye-catching exports, but it is the country’s varied and sensible use of vegetables that provides the best inspiration for American cooks,’ writes Jack Bishop. ‘Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don’t.’ Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy. You’ll find simple pairings like: Penne with Portobello Mushroom Rag, Red Leaf Lettuce, Arugula and Fennel Salad, Potato-Spinach Gnocchi with Pesto and Marinated Tomato and Red Onion Salad. The 16 chapters include: Antipasto, Soups, Pasta, Rice, Polenta, Gnocchi, Eggs, Legumes, Side Dishes, Panini and Bruschetta, Salads, Pizza, Calzone and Focaccia, Tarts and Tortas and Desserts. |
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Molto Gusto: $18.89 Chef Mario Batali’s zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria in New York City a perennially popular destination. Take the taste of Otto home with Molto Gusto, a collection of recipes for everyone’s favorites: pizza, pasta, antipasti, and gelati. Mario writes the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching them how to make really great pizza at home without any fancy equipment. Here too are recipes for “stuffed pizza,” including calzone, Stromboli, and pizza rustica from Puglia. Looking for something a little lighter? Try the antipasti. Based on simple seasonal vegetables with a few showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are some of Mario’s favorite simple pasta dishes, and to finish it all off, five base recipes for gelato, plus dessert variations from Sicily, Naples, and Emilia Romagna. Filled with Mario’s infectious personality and robust flavor, Molto Gusto makes it easy to spend a night on the town without leaving home. |
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The Too Many Tomatoes Cookbook: $13.56 The perfect kitchen companion for when your garden is teeming with tomatoes. Nothing tastes more heavenly than a marinara sauce or a salsa made from fresh, home-grown tomatoes, but when you’re yearning for some more innovative dishes, fanatical chef and photographer Brian Yarvin (A World of Dumplings) provides more than 100 additional easy, mouth-watering recipes that will ensure that your succulent tomatoes won’t go to waste. Yarvin first provides instructions for processing tomatoes to make the basic “starters”: crushed tomatoes, whole peeled tomatoes, and passata (fresh tomato puree), so that you can quickly preserve their freshness. Easy to refrigerate and freeze, these tomato bases are the beginnings of the many delicious recipes that span the globe and range from traditional to unique, from salads and side dishes to soups; meat, poultry, and fish dishes; rice and pasta; pizza and calzone; salsas, ketchups, chutneys, and relishes; and even desserts. |
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Vegeterranean: $26.12 From the renowned kitchen of Umbria’s celebrated Country House Montali comes Vegeterranean, a collection of gourmet vegetarian dishes steeped in the flavors of Italy and the Mediterranean. These recipes evoke the very essence of the region’s cooking: the heavy fragrance of thyme and rosemary; the sound and smell of shimmering tomatoes; the musky aromas of cinnamon and saffron. Italian classics such as calzone, ravioli, gnocchi, and lasagna are transformed into stylish, contemporary dishes, while recipes such as Spiedini Primavera (Spring Vegetable Skewers) and Cappuccino di Asparagi (Asparagus Cappuccino) take advantage of each ingredient at its seasonal peak. Stock your pantry with homemade sauces, stocks, and pesto, and learn how to make fresh pasta and other essentials with which to prepare vegetarian masterpieces. Chapters on first and second courses, as well as starters, sides, breads, desserts, and even breakfast round out this comprehensive work. Vegeterranean showcases the richness and diversity of modern vegetarian cooking and is a must-have for anyone who wants to perfect the art of preparing fresh, local produce or simply needs inspiration in the kitchen. |
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The Veselka Cookbook: $17.63 A cozy 24-hour Ukrainian coffee shop in New York’s East Village, Veselka has been a Gotham institution for more than 50 years. The perfect neighborhood restaurant, each year it sends over a half million locals and tourists home happy with its simple, delicious Ukrainian soul food. And now, with The Veselka Cookbook, the restaurant’s hungry fans can recreate the foods they’ve come to know and love anytime right at home. The over 120 recipes highlight all of Veselka’s Ukrainian favorites including their famous borscht, sweet potato pierogi, and grilled kielbasa —as well as their fabulously simple comfort foods, such as threebean chili, egg salad on challah, and peanut butter chocolate chip cookies. Complete with personal stories and photos, a special Christmas Eve chapter, holiday menus, a glossary, and resources on where to buy ingredients, this comprehensive, delectable cookbook is sure to delight Veselka fans and Ukrainian foodies for many years to come. Tom Birchard has worked at Veselka since 1967 and assumed ownership from his father-in-law in 1975. Veselka has grown steadily since and has expanded several times. Natalie Danforth is a freelance food writer who writes about cookbooks for Publishers Weekly. They live in New York City. |
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Progressive International 4-piece Dough Press Set $5.43 Great for making appetizers, dumplings, turnovers, pastries, desserts, calzones and more. Four convenient sizes for all your boiling, steaming and baking needs. Simply place dough in press, add ingredients & press. Large capacity “”pocket”" holds more ingredients, Beveled edge for cutting dough to exact size |
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HIC Large-capacity Pocket Empanada Press – 7 inch diameter $6.89 This simple-to-use press creates perfect pastries — easy as pie. Roll out your dough to the desired thickness. Use the flat edge of the press to cut dough to the perfect size. Turn the press over and place cut dough on teeth and form a well. Size: 7 inches…. |
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Kuchenprofi Ravioli/Pierogi/Dumpling Maker $22.99 Perfectly-sealed ravioli, dumplings, empanadas, potstickers or pierogies with one press of this dumpling maker. Use the base of this ravioli maker to cut dough into exact shape, press dough into mold, add filling and flip one side to close. Crimped edges seal fillings, creating a dough pocket to easily boil, bake. steam or fry. Also ideal to create small calzones or turnovers. 18/10 stainless-stee… |
AFP-601 Automatic Turnover Machine Demo
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Progressive International 4-piece Dough Press Set $5.43 Great for making appetizers, dumplings, turnovers, pastries, desserts, calzones and more. Four convenient sizes for all your boiling, steaming and baking needs. Simply place dough in press, add ingredients & press. Large capacity “”pocket”" holds more ingredients, Beveled edge for cutting dough to exact size |
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HIC Large-capacity Pocket Empanada Press – 7 inch diameter $6.89 This simple-to-use press creates perfect pastries — easy as pie. Roll out your dough to the desired thickness. Use the flat edge of the press to cut dough to the perfect size. Turn the press over and place cut dough on teeth and form a well. Size: 7 inches…. |
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Kuchenprofi Ravioli/Pierogi/Dumpling Maker $22.99 Perfectly-sealed ravioli, dumplings, empanadas, potstickers or pierogies with one press of this dumpling maker. Use the base of this ravioli maker to cut dough into exact shape, press dough into mold, add filling and flip one side to close. Crimped edges seal fillings, creating a dough pocket to easily boil, bake. steam or fry. Also ideal to create small calzones or turnovers. 18/10 stainless-stee… |
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