Friday, January 30, 2009

Should Superbowl food fill a super-bowl?

When it comes to the Big Game munchies, our bowls seem far smaller than our mouths, don't you agree? Enjoy this collection of SuperBowl favorite snacks you can't wait to devour ---or offer, if you're giving a SuperBowl party (and who's not?).


RecipeSecretsTGI Friday's Baked Potato Skins
Serves: 2-4
courtesy of:

5 baked potato skins, cut in half (empty of most of the potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup crispy fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded
1/3 cup sour cream
1 tablespoon snipped fresh chives

Heat oven to 375F.

Brush potato shells with melted butter and sprinkle seasoning salt
to taste.

Bake for 15-20 minutes until crisp but not dry and hard.

Remove and sprinkle with cheese, bacon and onion, place back in
oven until cheese is melted.

Serve with sour cream and chives.
For a bit of variety try Ranch dressing.

Chicken Fingers with Garlic Butter
Yield: 4 servings
Excepted from: Cooking with the 60-Minute Gourmet: 300 Rediscovered Recipes from Pierre Franey's Classic New York Times Column

Over the years, I have probably devised more chicken breast recipes than anything else. And the demand never ends. Chicken breast is one of the most appealing foods in the supermarket because it is ready to cook, versatile, low in fat and high in protein. But if one falls into a rut by simply broiling or baking chicken breasts, dinner can be mighty boring.
This recipe for chicken fingers with garlic butter is simple yet tasty. And you can vary the seasonings in countless ways.

4 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh oregano or 2 teaspoons dried
2 tablespoons flour
2 tablespoons butter
2 tablespoons olive oil
4 ripe plum tomatoes, skinned, seeded, and diced small
1 tablespoon chopped garlic
4 tablespoons chopped fresh coriander or basil
2 tablespoons fresh lime juice

1. Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips 1/2 inch wide.(Continued on next page)

2. Thoroughly blend salt, pepper, oregano, and flour in a flat dish. Add the chicken pieces in one layer. Stir to season, keeping each strip separate.

3. Heat the butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add the chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes more. Add the coriander and lime juice and continue cooking. Blend well and serve immediately.

tip: To get the most juice out of a lime or lemon, roll it on a countertop while pressing down. Another method is to pop it in the microwave for 30 seconds, just to warm it.

Nachos GrandeNachos Grande
Serves: 6
Courtesy of:

Your favorite Stonewall Kitchen Salsa
Blue and white corn chips
Shredded Colby, Jack or Cheddar cheese
Sliced or diced veggies (green peppers, onions)

Set oven to 350 degrees F.
In an oven safe platter layer blue and white corn chips.
Top with shredded Colby, Jack or Cheddar cheese.
Add your favorite sliced or diced veggies: green pepper, olives, onions, etc.
Heat until the cheese melts.
Top heated nachos with salsa, sour cream and guacamole.

Our Nachos Grande will be topped with StoneWall Kitchen's
Spicy Tomato Salsa: linkicon
Rich, ripe tomatoes, a zesty blend of spices and a splash of lime- what a treat!
A traditional salsa with a spicy kick. Enjoy on fresh tortilla chips or try adding a dollop to any of your favorite salads.
Winner of the Fitness Healthy Food Award.

Browse all salsas hereicon

Guacamole with Tomatillos (Guacamole de Tomate Verde)
Yield: about 2 cups.
Excerpted from: Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico by Rick Bayless

8 ounces (5 or 6 medium) fresh tomatillos, huskedand washed drained or one 13-ounce can tomatillos, drained
Fresh hot green chiles to taste (roughly 2 chiles serranos or 1 chile jalapeno), stemmed, seeded and roughly chopped
4 sprigs fresh coriander (cilantro), roughly chopped
1/2 small onion, roughly chopped
1 ripe, medium-large avocado
Salt, about 1/2 teaspoon

1. The tomatillos. Boil the fresh tomatillos in salted water to cover until just soft through, about 10 minutes; drain and place in a blender jar or food processor. Canned tomatillos need only be drained and put in the blender or food processor.

2. The puree. Add the chile, coriander and onion to the tomatillos (and stir, if using a blender). Blend or process to a coarse puree.

3. The avocado. Halve the avocado lengthwise by cutting from stem to flower ends around the pit. Twist the halves apart, then scoop out the pit and reserve it. Scrape the avocado pulp from the skin and place in a mixing bowl.

4. Finishing the sauce. Mash the avocado until smooth, using a fork or your hand. Scrape in the tomatillo puree and mix well. Season with salt, return the pit to the sauce and cover well. Let stand a few minutes to blend the flavors, then serve.

Serve this dip with this innovative Electric Heated Chip & Dip Tray

* Electric heated chip and dip tray is perfect for parties and family gatherings
* 22-oz. center crock holds plenty of your favorite dip and keeps it warm for delicious snacking
* Durable melamine chip tray with attractive polished finish
* Unique removable heating base makes cleanup easy
* Controlled by a simple in-line on/off switch that plugs into a wall socket

You cand find it at Target website: link


Impress your guests!

Wincraft New York Giants Snack Helmet: link
Root for your favorite team while enjoying some snacks at your next tailgate party with this officially licensed New York Giants snack helmet from Wincraft(tm). This full-size plastic helmet has a removable plastic container for snacks and a removable dish that fits into the faceguard, which is great for dips and sauces. Both the dish and snack bowl on this helmet displaying the team graphic decals are dishwasher and microwave safe.
Browse all the Snack Helmetsicon

Friday, January 23, 2009

Best recipes for Red Velvet Cake

Although many say that a Red Velvet Cake is ideal for Christmas because the white exterior resembles a snowball and the interior is as red as Santa's suit, we prepare this great old Southern cake for Valentine's Day: as yummy as only passion could be!

This is a collection of the best red velvet recipes we could find so far. Enjoy!


Red Velvet Cake with Cream Cheese Frosting
This rich, chocolaty Southern favorite has its own culinary mythology: a couple at the Waldorf-Astoria, a shared slice of bright red chocolate cake, a request for the recipe, and the surprise of later finding a $100 charge on their room bill. Maybe all desserts this good deserve a legend.

Source: © EatingWell Magazine link
Courtesy of:

Active Time: 40 Minutes
Total Time: 2 Hours
Yield: 12 servings

Make Ahead Tip: Wrap the cake layers in plastic wrap and store at room temperature for up to 1 day. Assemble and frost when ready to serve.

For the Cake:
3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder, sifted
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar
6 tablespoons cold unsalted butter, cut into chunks (see Cake-Baking Tips)
2 large eggs, at room temperature (see Cake-Baking Tips), separated
2 teaspoons vanilla extract
1/2 ounce red food coloring (4 teaspoons), optional (see Ingredient note)
1 cup nonfat buttermilk

For the Cream cheese frosting & garnish:
12 ounces soft light cream cheese
3/4 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2-1 ounce chocolate, grated, for garnish (optional)

Cake-Baking Tips:
When using cake pans, they must be greased and floured to create a thin layer of protection against the oven’s heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Baker’s Joy or Crisco No-Stick Flour Spray.

Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods.

To properly measure flour when baking, use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or other straight edge to level the flour with the top of the cup. If the measuring cup is dipped directly into the container—a common mistake—the flour will be packed into the cup and result in extra flour being added to the recipe, yielding tough, dense baked goods.

Room-temperature butter for a batter is one of the biggest culinary missteps. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will be liquefied and the cake will be flat. To get "cool" butter: Cut refrigerated butter into chunks and let them sit in a bowl for 5 minutes before beating.

Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.

Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you’ll develop the gluten and create a quick bread rather than a layer cake. Beat the flour just until there are no white grains of undissolved flour visible but not until the batter is smooth.

Ingredient Note: If you prefer not to use food dye, you can omit it completely: just add 4 more teaspoons of buttermilk to the batter (your cake will, however, be more brown than red). Natural food dyes, while less vibrant than conventional dyes, are chemical-, lactose- and gluten-free, but they vary widely in availability. Check for them at your local natural-foods store.

Preheat oven to 375 degrees F.
Coat two 9-inch round cake pans with cooking spray.

Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.

Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until smooth.

Beat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the remaining buttermilk. Beat in the remaining flour mixture just until combined.

Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edges. Gently rap the pans against the counter once or twice to settle the batter.

Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.


Beat cream cheese, confectioners' sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.

In a hurry? Try this recipe:
Semi-homemade Red Velvet Cake
Serves 12.

1 box cake mix
2 large eggs
2 Tablespoons Milk
2 Tablespoons Cocoa
1 teaspoon vinegar
1/2 cup vegetable oil
1 oz. red food coloring

Preheat oven to 350 degrees. Mix all the ingredients and pour them into a heart-shaped 9"x13" pan. Bake 30 minutes until done. Let it cool and frost with cream cheese frosting done this way: in small mixing bowl, mix thoroughly 1 box confectioners' sugar, 8 oz. softened cream cheese, 1/2 cup softened margarine, 1 teaspoon vanilla extract and spread over the cake. Serve and enjoy!

Red Velvet Cake
courtesy of link

2 T. unsweetened cocoa powder
2 T. red food coloring
1 cup buttermilk*
1 tsp. salt
1 tsp. vanilla
½ cup butter
1 ½ cup sugar
2 eggs
2 ½ cups all ~ purpose flour
1 ½ tsp. baking soda
1 tsp. white vinegar

*or 1 cup milk, & 1 T. lemon juice or vinegar; let stand 5 minutes

Grease or spray with cooking spray, two 9 inch round cake pan or the spring form cake pans. Preheat oven to 350º. Make a paste of the cocoa and red food coloring; you can add a few drops of water if needed to make the paste. Set aside. Combine the buttermilk, salt and vanilla. Set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then beat in the cocoa mixture. Beat in the buttermilk mixture alternating with the flour, beat just until mixed. Stir together baking soda and vinegar, and then gently stir into the cake batter. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool, remove from pans, cool cakes completely before frosting.

Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1 T milk
1 tsp. vanilla
4 cups powdered sugar
¼ cup chopped almonds
red candy sprinkles

Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreading consistency. Spread ¼ of the frosting on the top of the first cake layer, place the second layer on top. Spread the remaining frosting over the top and the sides. Sprinkle almonds on top and the sides of the cake. Cut a heart shape out of the center of a piece of paper, place the heart cut out in the center of the top of the cake and sprinkle with red candies.


Wilton Nonstick Excelle Elite Heart-Shaped Cake Pan
Wilton Nonstick Excelle Elite Heart-Shaped Cake Pan: link
You don't have to wait until Valentine's Day to use this cake pan. It's also perfect for birthdays, anniversaries, Mother's Day - anytime you want to show someone how much he or she is loved. Excelle Elite, Wilton's premium bakeware line, combines superior nonstick performance with an elegant design for the highest level of baking satisfaction. Included in this line is this heart cake pan with high, straight sides. The pan is made of heavy-duty steel so there's no warping even through years of use. Has a 10-year warranty.

Wilton 10-in. Nonstick Excelle Elite Heart-Shaped Springform Pan
Wilton 10-in. Nonstick Excelle Elite Heart-Shaped Springform Pan: link
Bake a cheesecake or a layered, gelatin dessert in the shape of a heart! After baking, unsnap the buckle on the side and your dessert comes out perfectly with no torn or messy sides. Excelle Elite, Wilton's premium bakeware line, combines superior nonstick performance with an elegant design for the highest level of baking satisfaction. Included in this line is this heart springform pan. The pan is made of heavy-duty steel so there's no warping even through years of use. Has a 10-year warranty.

Kaiser 7-in. KaiserCast Heart-Shaped Flan Pan
Kaiser 7-in. KaiserCast Heart-Shaped Flan Pan: link
Kaiser Bakeware offers the broadest product range in the bakeware industry offering both classic and creative shapes. Known for bakeware innovations, Kaiser invented the springform pan, the "intelligent round cake pan" and is the world's largest manufacturer. Kaiser bakeware products have been made to the highest standards of German craftsmanship for over 85 years. Manufactured from steel base metal, the products provide even and gentle heat distribution for even browning and baking. The KaiserCast product line includes tube pans and flan pans featuring cast aluminum construction with a two-layer non-stick surface for quick and even browning as well as easy clean-up. This Heart Mini Flan Pan measures 7 inches and has a capacity of 2 cups.


If you have a long-distance relationship and your dear can't taste the delicious red velvet cake you're going to prepare with our recipes, you may be interested in this. Bake Me a Wish' gourmet cakes, baked in their award-winning New York City bakery, can be sent overnight, nationwide and are guaranteed to arrive on the day you request or your money back. Each cake is adorned with a decorative chocolate LOVE plaque imported from Belgium. Make your loved one’s day an occasion to remember by sending a gourmet Red Velvet Chocolate Cake from Bake Me A Wish!

Bake Me A Wish!, bakemeawish, gourmet cake, valentine cake
A Southern classic, this rich red chocolate cake is filled and covered with pure cream cheese frosting, with white chocolate sprinkled around its sides and the Belgian chocolate plaque of your choice on top.
Send a Gourmet Valentine's Cake - How Sweet Are You?

Tuesday, January 13, 2009

Have Wolfgang Puck's pizza for lunch

I've just seen an interesting video in People's Celebrity hot spots about "Cut", the steakhouse owned by Wolfang Puck (link to the video) and a certain appetite sore... Let's leave Brangelina up to a T-bone steak and browse some Wolfgang Puck recipes on our Great Chefs page and decide what to cook.

On the left hand: pizza. On the other hand: vegetables or proteins. Well, I know that I should attain to my new year resolutions ;-) but it's also true that is better to have carbs for lunch so that you'll have plenty of time to burn the calories with a fast-pace walk. Interesting that dieticians' science itself says "HAVE WOLFANG PUCK'S PIZZA FOR LUNCH" and who am I to argue?


You can make four pizzas, as described below, or you can divide the dough in half and make two large 12-inch pizzas. The baking time will be the same.

Chopped fresh basil, chopped sun-dried tomatoes, or a sprinkling of crushed red pepper flakes can be added to the dough with the flour, if desired, for additional flavor. Be creative with your pizzas! For the best results, see "Pizza Tips" below.

1. Once you have rolled the piece of dough into a ball, work it with your hands on a smooth surface by pulling down the sides and tucking under the bottom of the ball. Repeat 4 to 5 times. Roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
2. On a lightly floured surface, stretch the dough into a small circle and begin to knead it by pressing down in the center, leaving the outer edge thicker than the inner circle.
3. Pulling and stretching it with both hands, elongate the dough into an oval.

(makes about 24 ounces of dough)

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105¤F. to 115¤F.)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil or Chili and Garlic Oil (see page 20),
plus more for brushing
Topping of your choice

1. In a small bowl, dissolve the yeast and honey in 1ž4 cup of the warm water.
2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, your mixture, and the remaining 3ž4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
5. Place a pizza stone on the middle rack of the oven and preheat the oven to 500¤F.
6. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the topping of your choice over the inner circle.
7. Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.
TO PREPARE AHEAD: Through step 4. When ready to serve, remove the balls of dough from the refrigerator and let them rest at room temperature for about 15 minutes, then continue with the recipe. Through step 7, bake 5 or 6 minutes, until the cheese melts and the pizza dough is lightly golden brown. (At this point, the pizza can be cooled, wrapped well, and frozen for up to 1 month.) When needed, remove from the freezer, unwrap, and bake in a preheated oven until the crust has browned and the topping is heated through.

1. In step 4, if you wrap the dough in plastic wrap and refrigerate, make certain that you wrap each ball of dough loosely but completely. Since you are working with a yeast dough, the dough will expand as it stays in the refrigerator. If it is not wrapped well, the dough will ooze out of its wrapping and harden. You may want to enclose the dough in a resealable plastic bag.
2. Make certain that you stretch or roll out the dough on a floured surface, preferably on a baker's peel, a rimless flat baking tray, or a very wide spatula that you are using to transfer the pizza to the oven.
3. Have all the ingredients ready so that you can arrange them on the pizza dough at serving time. At the restaurants we place the ingredients in separate bowls so that they are easily available when we need them.
4. In order to make the very best pizza possible, you'll need to have a mixer with dough hook (or food processor), a pizza stone, a baker's peel, a rimless baking tray or very wide spatula, and a pizza cutter or large sharp knife.
5. Make certain that the ingredients that have been sautéed are not hot when you arrange them on the pizza. This will soften the dough, and if the dough gets too soft it will be difficult to release it from the peel to the oven. Put the toppings on the pizza dough just before transferring it to the oven.
6. My recipes recommend an oven temperature of 500¤F. If your oven thermostat does not reach 500¤F., preheat it to the highest possible temperature.
7. Check the pizza after 10 minutes, since every oven bakes differently, and if it is not browned enough, continue to bake 1 or 2 minutes longer.

Copyright © 2000 by Wolfgang Puck, excerpted from "Wolfgang Puck's Pizza, Pasta, and More!"


Wolfgang Puck's Pizza, Pasta, and More
Since the 1982 opening of his L.A. restaurant Spago, Wolfgang Puck has become a household name. Several restaurants, TV appearances, and cookbooks later, Puck has put together Wolfgang Puck's Pizza, Pasta, and More, a collection of his favorite and most popular recipes. "Eating with family and friends is like having a little party," says Puck. "It is pure pleasure, a relaxing and fun experience. Casual and easy to prepare, these are dishes everyone can make and enjoy."

Puck starts with the basics--stocks, sauces, dressings, and condiments. With chicken or vegetable stock fresh made or stored in your freezer, you have the base for Hazelnut Brown Butter and Herb Sauce (toss with wild-mushroom ravioli and dust with Parmesan) or Tomato Garlic Basil Sauce (good for pasta or pizza). The salads range from a classic Caesar with Homemade Tapenade Croutons to a Grilled Ahi Tuna Niçoise Salad to a colorful stacked Roasted Beet Napoleon. Thin-crust wood-oven pizzas are Puck's signature and he does not disappoint. The Herbed Artichoke Pizza is studded with sautéed artichoke bottoms, niçoise olives, and caramelized onions and the Tangy Chicken Pizza features peppers, eggplant, and chicken marinated in olive oil, lime, jalapeños, garlic, and cilantro. Try the brunch pizza with scrambled eggs and smoked salmon on a leisurely Sunday.

The pastas are equally as enticing. Puck suggests making your own and includes his fail-safe recipe. Particularly temping are Angel Hair with Wild Mushrooms, Asparagus, and Shaved Parmesan Cheese, Crispy Calamari with Chinese Noodles and Spicy Garlic Sauce, and Gnocchi with Braised Veal Shank.

Besides alluring photos of many of the dishes, pictures of Puck and his staff preparing for the 2000 Academy Awards post-party are included (FYI: Haley Joel Osment's favorite pizza is Pepperoni and Mushroom). --Dana Van Nest

Wolfgang Puck Makes It Easy: Delicious Recipes for Your Home Kitchen
He is creator of some of the world's greatest restaurants such as Spago and Postrio. He is known for the fast-growing Wolfgang Puck Express, a line of cooking accessories, television appearances on the Food Network, and a line of soups and pizzas. He is author of five previous cookbooks. Wolfgang Puck is one of the most visible names and faces in the food business.

Wolfgang Puck Makes It Easy is a groundbreaking cookbook in which Wolfgang Puck shares his creativity and genius so that anyone can prepare these wonderful recipes. Every element of the book aims to make it incredibly easy to create great food of the highest quality and creativity, as only Wolfgang Puck can do.

In addition to more than 100 recipes, the book features numerous cooking tips as well as advice on how to select the freshest ingredients, how to adapt recipes to the season, using the right cookware, and menu and wine selections.

Live, Love, Eat!: The Best of Wolfgang Puck
Wolfgang Puck's enthusiasm for good food could light up several small cities, and you'll find the proof on the pages of Live, Love, Eat! The Best of Wolfgang Puck. In 150 of his favorite recipes Wolfgang Puck demonstrates why and how flavorful food and fun can't be separated from each other--certainly not in his kitchen.

Consider the ubiquitous guacamole recipe. Puck calls his version California Guacamole. His ingredients are few, the flavors marshaling around roasted whole garlic, which adds to the whole an underlying sweet and mellow deliciousness. It's an act of elevation and restoration for one of the grand treats of the Southwest. Puck is a master of the respectful tweaking of familiar recipes and ingredients in favor of rejuvenation and flavor. The lowly chicken comes to mind. Chicken pot pie becomes Chicken Pot Pie Soup, Puck replacing the traditional crust with delicate dumplings. With Spicy Chicken Pizza (the chicken is marinated in lime juice, olive oil, garlic, cilantro, and minced jalapeño chilies) Puck takes this Neapolitan standard on a side trip to Mexico. Viener Backhendl, Austrian fried chicken, meets Asia by way of panko, Japanese-style bread crumbs. And so on.

Live, Love, Eat! has chapters devoted to appetizers, soups, salads, pizza and pasta, seafood, poultry, meat, accompaniments, and desserts. This is a richly illustrated book showing what results look like and how they get there. A final chapter, "Basics," is worth the price of admission. --Schuyler Ingle


Hoffritz® Crispy Pizza Pan
Hoffritz® Crispy Pizza Pan: link
Heavy-gauge steel heats quickly and evenly. Non-stick coating on the interior and exterior of each pan for perfect release of your baked goods and easy clean up. 16 1/2" dia.

KitchenAid® Pizza Crisper
KitchenAid® Pizza Crisper: link
This rack is perfect for crispy pizza crusts, but it's also ideal for cooling your cookies or cakes. Exclusive coating creates the world's most durable non-stick surface and easy release of your baked goods. Dishwasher safe. 14" dia.

KitchenAid® Pizza Slider/Crisper
KitchenAid® Pizza Slider/Crisper: link
Exclusive coating creates the world's most durable non-stick surface. 15" square.

Roshco® Pizza Baking Stone Set
Roshco® Pizza Baking Stone Set: link
Turn your conventional oven into a brick oven for baking scrumptious golden crusts to fresh dough or frozen pizza. Also perfect for baking breads, rolls, or cookies. Deluxe set includes 15" pizza stone, stainless steel pizza cutter, serving rack and a pizza dough recipe.


If you live miles away from his several restaurants, try Wolfgang Puck at home!

For more than three decades, Wolfgang Puck has come to represent the ultimate in the culinary arts and restaurant hospitality. The Austrian-born Puck began his formal training at age 14, inspired by his mother, Maria, a hotel chef. Encouraged by a friend, Wolfgang left Europe in 1973 at the age of 24, having already learned his craft as a classically trained French chef in the master kitchens of three-star French restaurants: the Hotel de Paris in Monaco, Maxim's in Paris, and L'Oustau de Baumaniere in Provence. After spending two years as chef at the restaurant La Tour in Indianapolis, Puck moved to Los Angeles and became both chef and part owner of Ma Maison, which quickly became a magnet for the rich and famous.

After the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen, based on his popular recipes at Ma Maison, Spago, located in West Hollywood on the Sunset Strip, was an instant success and culinary phenomenon from its opening day in 1982. His first signature dishes--such as "gourmet" pizzas topped with smoked salmon and caviar and Sonoma baby lamb with braised greens and rosemary--put him and Spago on the Los Angeles foodie map. Over its popular 18 years, the original location of Spago earned many accolades, including the prestigious Restaurant of the Year award by the James Beard Foundation in 1994.

Over a span of 20 years, an empire of Wolfgang Puck dining establishments has opened, including fine dining restaurants in Los Angeles, San Francisco, Las Vegas, Palo Alto, and Maui and casual dining and quick service restaurants in nationwide urban centers, airports, and supermarkets. In May 2000, Wolfgang Puck Worldwide, Inc., was established to manage global brand strategy across Wolfgang Puck's business activities in consumer packaged foods, cooking products, and other lines of products and media opportunities, including Wolfgang Puck's Soups, one of America's fastest-growing soups. Wolfgang's philosophy with his soups, which applies to everything he does, is straightforward. As he says, "The recipe for all my soups is simple. The finest ingredients and lots of good, honest, old-fashioned love." Wolfgang lives in Beverly Hills and has two sons, Cameron and Byron.

Wolfgang Puck Organic Thick Hearty Vegetable Soup, 14.5-Ounce Cans (Pack of 12)

Wolfgang Puck Chicken & Egg Noodles Soup, 14.5-Ounce Cans (Pack of 12)

Wolfgang Puck Country Tomato with Basil Soup, 14.5-Ounce Cans (Pack of 12)

See all Wolfgang Puck's soups... and don't forget to browse for more Great Chefs' recipes on!