Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

June/July 2020

How to Make Pinsa

These grilled flatbreads are the latest evolution of Roman pizza.

    Features

  • Cool Bean Salads Are What Your Summer Table Needs

    It’s pretty safe to say that one of the best things about summer is salads. Here, we’re bringing you four delicious twists from recipe developer Heather Meldrom. They all feature…

  • An Alfresco Summer Dinner

    This elegant meal hits all the high points of summer dining—a tender grilled beef filet, produce at its peak, and rich seafood—all to enjoy alfresco on a warm summer night.…

  • Cherry Picked

    Now is the time to enjoy this sweet-tart fruit in all its glory.

  • How to Make Crostatas

    These Italian tarts feature an easy-to-make crust and fresh fruit fillings for an ideal summer dessert

  • Pasta Frolla (Sweet Pastry Dough)

    Pasta frolla forms the base for most crostatas. It's a sweet pastry, typically enriched with butter and eggs or egg yolk. It’s delicate yet easy to roll out and easily…

  • Pinsa with Gianduja, Cherries, and Hazelnuts

    Gianduja is a sweet chocolate and hazelnut spread that pairs naturally with tart, boozy cherries. Sprinkle with hazelnuts to kick up the gianduja’s nuttiness. Be sure to have the toppings…

  • Pinsa with Peaches, Honey, and Walnuts

    Grilled Roman pinse can be just as wonderful at the end of a meal as they are for a main course. Be sure to choose firm peaches that hold up…

  • Pinsa with Mozzarella Curd, Tomato, and Almond Pesto

    The sweet and acidic tomatoes act as a foil to the creamy mozzarella on these Roman grilled pizzas. Be sure to have the toppings ready before you grill the dough,…

  • Pinsa with Asparagus and Prosciutto

    Grilling the asparagus over medium heat creates a nice char that blends well with the savory Parmigiano-Reggiano. Be sure to have the toppings ready before you grill the dough, since…

  • Pinsa with Zucchini, Ricotta, and Lemon

    A bit of lemon zest enhances the flavor of seasonal grilled zucchini on this grilled Roman-style pizza. Be sure to have the toppings ready before you grill the dough, since…

  • Strawberry Jam Crostata

    Filled with fresh preserves, this is a classic breakfast jam crostata in Italy. Freshly made strawberry jam is my choice here, but feel free to substitute a pound of your…

Departments

    Food Science

  • Pineapple-Lime-Ginger Scallop Ceviche

    Pineapple juice contains an enzyme called bromelain that breaks down protein and, as a bonus, has a tenderizing effect. You can serve this dish after 30 minutes or up to…

More? View Past Issues

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial