From Chef Ian Graye Pietramala, Philadelphia Ingredients Beet Kosho: Yield: 3 cups 2 lbs red beets, leaves and stems removed serrano chiles, minced kosher salt blood orange zest Sour Chard: Yield: 2 quarts 3 lbs young rainbow chard 34 g kosher salt 27 g microplaned garlic 27 g minced serrano chile 27 g chopped fresh dill Ketchup: Yield: 1 quart 330 g concentrated tomato paste 330 g tomato water 156 g white wine vinegar 180 g cane sugar 1.3 g ground cinnamon powder kosher salt Roasted Beets: Yield: 2 quart 2½ lbs golden beets, stems removed 20 g kosher salt 20 g TRULY 100% Extra Virgin ..read more

From Chef Kevin McWilliams Laurel, Philadelphia Ingredients Mussels: La Padella® Sauté Oil 2 large shallots, thinly sliced 3 cloves garlic, crushed 240 g white wine 8 lbs mussels, rinsed and cleaned 1 bay leaf salt Marinade: 240 g TRULY 100% Extra Virgin Olive Oil 35 g sliced garlic 5 g whole black peppercorns, toasted 1 stick cinnamon 1 bay leaf 2 sprigs rosemary 3 sprigs thyme zest of 1 lemon 100 g red wine vinegar 5 g paprika salt Paprika Aïoli: 3 egg yolks 150 g 51-49® Extra Virgin Olive Oil & Canola Oil Blend lemon juice paprika salt To Assemble and Serve: sourdough breadcrum ..read more

Audrey Kelly Audrey Jane's Pizza Garage  | Boulder, CO Oven: Conventional Oven Style: Sicilian Ingredients Dough: 500 g high gluten flour 410 g ice cold water 75 g leaven* (from sourdough starter) 15 g sea salt 15 g Truly® 100% Extra Virgin Olive Oil Calabrese Marinara: 1 jar Piccolo® Datterini Tomatoes 2 tsp crushed Calabrian chili peppers pinch of salt Eggplant: 1 medium eggplant (about 400 g), cut into ¼-in thick rounds 50 g Truly® 100% Extra Virgin Olive Oil 50 g Parmigiano Reggiano, grated 1 tsp salt 1/2 tsp red pepper flakes 1 tsp oregano, freshly-ground Pizza: 1- 1000 g d ..read more

Laura Meyer Pizzeria da Laura  | Berkeley, CA Oven: Conventional Oven Style: New York Ingredients Dough: 225 g high gluten flour 146.25 g cool water at about 60°F 0.5 g instant yeast 4.5 g salt 4.5 g Truly® 100% Extra Virgin Olive Oil 1 g malt (optional, recommended if baking in conventional oven*) Pizza: 1-13 oz dough ball 5 oz whole milk mozzarella, shredded 7-8 Piccolo® Datterini Tomatoes, drained, juice reserved 4-6 Tbsp Piccolo® Datterini Tomato juice 3 eggs 4-5 brown anchovies (optional) 1 oz Calabrese peppers, chopped 8 fresh basil leaves Truly® 100% Extra Virgin Olive Oil or ..read more

Chirsty Alia Real Clever Food  | Westchester, NY Oven: Pizza oven (wood, gas, or electric) or Conventional Oven Style: Neo-neapolitan Ingredients Dough: 415 g room temperature water 100 g active & ripe sourdough starter (100% hydration) 50 g finely ground durum wheat flour 585 g 00 flour (or bread flour if baking temperature is below 600°F) 18 g salt Marinated Feta: 1 cup Truly® 100% Extra Virgin Olive Oil 2 garlic cloves, minced 1 tsp oregano, freshly-ground 1 Tbsp fresh basil leaves, chopped (chiffonade) ¼ tsp red chili flakes 8 oz feta cheese, cut into ¼-in cubes Sautéed Spi ..read more

Louse Joseph Dough Girls  | Greenwich, CT Oven: Pizza oven (wood preferred) Style: New Haven Ingredients Dough: 179 g water 3.1 g instant yeast 263 g all-purpose flour (preferably unbleached) 7.3 g salt Wood-fired Croutons: 1-200 g dough ball 1 Tbsp Truly® 100% Extra Virgin Olive Oil salt 1 tsp oregano, freshly-ground Tomato Olive Vinaigrette: 4 oz Piccolo® Datterini Tomato juice ½ tsp garlic, minced ½ tsp shallots, minced 2 Tbsp olives, diced (any variety) 1 ½ tsp red wine vinegar 1 ½ Tbsp Truly® 100% Extra Virgin Olive Oil salt pepper, freshly-ground oregano, freshly-ground Aru ..read more

Original article from Vice Ingredients like fat and butter are all over high-end cocktails. We tried the best, then made our own at home.  At a certain point in your drinking career, there are few surprises left. You know what you like: clear or dark liquor, straight or with a mixer, sweetened or soured. Even when you order something outside of your usual palate, you probably already have a general sense of what it will taste like. But like with food, alcohol isn’t just about flavor but about texture, too. And across the cocktail world, drinks are getting increasingly thicker, fattier, a ..read more

Original article from Olive Oil Times As California deals with the impacts of climate change, rising labor costs and worker shortages, Corto Olive president Cliff Little believes planting more olives is a solution. Despite all the challenges, Cliff Little is bullish on the future of California olive oil production. Little is the president of Corto Olive, the second-largest producer in the United States. The company primarily grows Arbequina, Arbosana, and Koroneiki olives in the Sacramento Valley at super-high density, and it also buys olives from other California producers. Minimal ..read more

Original article from Olive Oil Times A new study shows that olive oil has a significant sensory and chemical effect on Neapolitan pizza. New research published in the journal Foods has found that adding extra virgin olive oil as a topping to the iconic Neapolitan Pizza might impact its quality. The study’s authors focused on the Neapolitan Pizza TSG (“Traditional Status Guaranteed”). This E.U.-certified status standardizes the ingredients used and the production process involved in making the pizza. According to the paper, different extra virgin olive oils (EVOOs) leave their own mark on the ..read more

Chef Daniel Holzman of Danny Boy’s Pizza | Los Angeles, CA Adapted by StarChefs Ingredients Pizza Dough 750 g bread flour
 4 g instant yeast (about 1⁄3 packet)
 465 g cold water
 15 g TRULY® 100% Extra Virgin Olive Oil
 17 g kosher salt Garlic Oil 6 heads of garlic, cloves peeled 
 2 cups 51-49® Extra Virgin Olive Oil & Canola Oil Blend Tomato Sauce 2 cloves garlic, chopped
 1⁄4 cup TRULY® 100% Extra Virgin Olive Oil
 28 oz ground tomatoes (like Stanislaus Food Products 7/11®) 1 tsp dried oregano
 1 tsp garlic powder
 red chili flakes
 2 tsp kosher salt To Assemble and Serve: 1 cu ..read more