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Boozy Pizzas: Exactly What the World Needs

Boozy Pizzas: Exactly What the World Needs


A Boston restaurant is serving up some boozy creations, even carding people to get their 21-plus pies

If anything were to improve the already killer combination of bread, tomato sauce, and cheese, booze would be it (hence, pizza and beer). Lucky Bostonians get just that, at a restaurant that is now carding for an alcoholic pizza (with two more varieties to come).

Salvatore's Restaurant, with four locations around town, is serving up alcohol-infused creations, including a Vignola cherrry pizza, where dried Italian cherries are soaked with raspberry vodka, on top of a pizza with mozzarella, Gorgonzola, prosciutto, and orange blossom honey.

"We realized that it was a great pizza, but the alcohol content was too high, so we came up with the idea of having a 21-plus pizza," chef Victor Paone told the Boston Herald. The alcohol content, it turns out, does not exactly "cook off" in the oven.

Come mid-October, two more 21-and-up pizzas will be added: The Drunken Pig, with Kahlua-marinated braised pork; and Calabria Peach, with rum-infused peaches. These would be perfect for all those (21-plus, of course) college parties, if the ingredients weren't so fancy. So yes, responsible adults only please. We'll have one for brunch.


All The Alcoholic Coffee Cocktails You Need To Get Through The Holidays

There are two must-haves for anyone looking to survive the holidays: coffee and booze, preferably served together in one easy-to-consume package. To help you relax and fully enjoy the holidays, with all the headaches that they entail, we’ve asked bartenders, chefs, coffee roasters and booze experts to give us their favorite recipes for coffee cocktails.

Here are 12 boozy coffee cocktails to help you get through the holidays, six that feature cold brew and six with hot coffee. Don’t worry, there are no boring Irish coffee recipes here. May your holidays be joyful, boozy and caffeinated!


Lunch/Dinner

    with a mix of green, fresh veggies, a vegetarian fat source, brown rice, chicken, and a simple oil and vinegar dressing
  • Soups and chilis
  • Homemade pizza with all the veggies
  • Pasta Bolognese
  • Anything on the lighter side from an Ina Garten cookbook
  • Homemade fish sticks (and probably more veggies)

Once again, I am here for this. In case you missed it, Jennifer Garner is obsessed with Ina Garten (she even appeared in last year&aposs Barefoot Contessa Thanksgiving special! and uses whatever’s in her garden to make a truly nourishing meal a la the Barefoot Contessa. From this list, it looks like she’s not afraid of gluten, dairy, real butter, or any of the other “no-no’s” of diet world. Plus, she enjoys fish sticks for good measure. Love that.

Garner would be a big fan of our Healthy Soup Recipes and 300-Calorie Pasta Dishes for low-stress yet healthy weeknight meals. And our Mushroom and Arugula pizza is a perfect way to use up those greens without making another salad.

Interested in learning about the diets of your other favorite stars?


Boozy boba, 3-D latte art: 5 quintessential L.A. tea house drinks

Tea doesn’t get enough credit. But luckily, Los Angeles has turned into a hub for tea shops there is by no means a shortage. Head on over to the San Gabriel Valley and you will find that tea shops outnumber their coffee counterparts.

The usual offerings are plain teas, milk teas and flavored boba milk teas. As with everything, there are a few innovators out there who are defying the norm. Some are spiking the tea with alcohol, others are using the drink as an empty canvas.

Here are five to try in Los Angeles right now:

Alcoholic boba tea at Boba 7 and Boba 8

Boba 7 is L.A.’s first alcoholic boba bar, dedicated to boozy drinks infused with tapioca pearls. Owner Elton Keung started up the shop in 2012, and it’s based in downtown Los Angeles at the back of the Thai restaurant Soi 7. A second shop, Boba 8, has opened in the San Gabriel Valley. The Green Tea Heineken is the signature drink, and it’s exactly what it sounds like. Keung uses a Heineken base, infuses it with tea and tops it off with sweet, honey-slathered boba. And no, you cannot take these drinks to go. 518 W. 7th St., Los Angeles, (213) 538-8022 162 W. Valley Blvd., San Gabriel www.labobatory.com.

3-D tea lattes at Love to Go

Latte artists, beware. Love to Go is changing the game with its adorable 3-D lattes. They top each drink off with an animal-shaped foam that’s surprisingly capable of retaining its integrity for quite a while. There are quite a number of choices. You can choose between a bear, a dog, a bunny or a cat. Love to Go’s tea menu consists of a black tea, a green tea or a full-bodied rooibos. All are wonderful, and if you’re inching toward coffee, that’s available too. 307 S. Mission Drive, San Gabriel, (626) 264-8195, www.lovetogo.us.

Organic cold brew teas at Home Brewed Bar

Homebrew Bar is a Pasadena boba tea lounge, and it stands out from the mix because its teas are organic and cold-brewed. What difference does a cold-brewed tea make? The teas are smoother and less bitter. It also takes hours to make, but the results are well worth it. The options are diverse and optimized so that the taste of the tea isn’t completely masked by sugar and milk. Quirkier selections include blueberry pomegranate tea or Earl Grey milk tea. 39 N. Arroyo Parkway, (626) 397-2887, www.homebrewedbar.com.

Tea in a ‘bucket cup’ at Half & Half Tea House

Half & Half serves its drinks in bucket cups -- short cups that are too wide to fit into a cup holder. Logistically, it doesn’t make any sense, but the cups have become a trademark feature of the store and have actually spurred a number of copycats around the nation. Half & Half is known for its creamy milk teas add-ons include boba, pudding and grass jelly. It’ll most definitely bring on a sugar high, but note that sweetness levels can be customized. 120 N. San Gabriel Blvd., Suite H, San Gabriel, (626) 309-9387 141 N. Atlantic Blvd., Monterey Park, (626) 872-0200.

Green tea latte at Urth Caffé

Chances are, you’ve seen Urth’s green tea latte art floating around somewhere on your Instagram feed. The popularity is most definitely justified it is as tasty as it looks. The tea is made with a generous amount of matcha, which gives it an intense flavor. It’s a sweet way to start your morning, and the cartoonish art helps. The Moroccan mint tea latte is fantastic as well. 2327 Main St., Santa Monica, (310) 314-7040 267 S. Beverly Drive, Beverly Hills, (310) 205-9311 8565 Melrose Ave., West Hollywood, (310) 659-0628 451 S. Hewitt St., Los Angeles, (213) 797-4534 94 E. Colorado Blvd., Pasadena, (626) 844-4644 www.urthcaffe.com.

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Häagen-Dazs Launches Six Booze-Infused Ice Cream Flavors

We tried them all, including Irish Cream Brownie, Rum Tres Leches, and Bourbon Vanilla Bean Truffle.

Consider your movie night in officially upgraded: H๊gen-Dazs just debuted a new line of ice cream called “H๊gen-Dazs Spirits,” and it’s exactly what it sounds like. Booze. Infused. Ice. Cream. The new flavors experiment with combinations ranging from Bourbon and pecan praline to rum and tres leches, and they’ll be hitting the shelves of your local supermarket soon. I was lucky enough to get a first try𠅊nd they were even more indulgent than I expected.

There are six alcohol-infused ice cream flavors to choose from: Irish Cream Brownie (which tastes like Bailey’s in the best way), Rum Tres Leches, Bourbon Vanilla Bean Truffle, Stout Chocolate Pretzel Crunch, Bourbon Praline Pecan, and non-dairy Amaretto Black Cherry Almond Toffee. If you’re looking for a quick snack—or just feeling some childhood nostalgia—H๊gen-Dazs Spirits also includes Irish Cream Cookie Squares, which combine chocolate cookies and Irish Cream-infused ice cream, all covered in a swath of dark chocolate. Yes, please.

And let’s address the elephant in the room—this ice cream won’t get you tipsy. The alcohol content is 0.5 percent by volume, so unless you eat an entire freezer’s worth of cartons, you probably won’t feel much. The low alcohol content also means you won’t need an ID to purchase it—so feel free to buy all the Bourbon-infused ice cream your heart desires without having to reveal your real age to the cashier.

If you want to try boozy H๊gen-Dazs yourself, you won’t have to wait long. The collection is already rolling out in grocery stores nationwide now, according to a statement, and should be “widely available” by April. Each 14-ounce carton (and the package of three squares) will cost $5.29. Those who live near H๊gen-Dazs shops can also expect to find select Spirits ice cream flavors on the menu starting March 1. You can opt for a cup, cone, sundae, or “premium milkshake.” A Rum Tres Leches shake? I’ll take five.


Boozy Pizzas: Exactly What the World Needs - Recipes

Alright, alright, here it is! The best dairy free cauliflower pizza crust! You've hoped, you've dreamed, and you've begged for it (really you've just left a few comments on my BEST Cauliflower Pizza Crust Recipe, but same thing) and I have finally delivered!

Since posting my Best Cauliflower Crust Pizza Recipe you guys have left so many nice comments saying how much you've enjoyed the recipe! I especially love when I get tagged in Instagram pics of the cauliflower crust pizzas that you've made and I get to see the amazing toppings you all have come up with. There are some beautiful cauliflower crust pizzas out there! But there is one question that keeps popping up in the comments, and that is how to make the crust without cheese. Fear not, my friends! It's easy and just as delicious to make a cauliflower pizza crust with no cheese! And guess what? No cheese, no flour, no grains means it pretty much perfectly paleo. A yummy delicious paleo pizza crust, it's a dream come true. And yes, it does still hold up to being picked up like a regular slice of pizza, just like my other cauliflower crust. Although, this piece was a little weighed down by the sheer amount of deliciousness I threw on top. More on that later.

The keys to this cheese-less cauliflower crust are pretty much the same as my regular cauliflower pizza crust. Preheat your pizza stone or baking sheet in the oven first, wring the water out of the cauliflower, and cook your pizza on oiled parchment or tinfoil. But here's some more deets on how I did it without the cheese. I followed my normal method of using the food processor to make cauliflower "snow," or "rice" as some people call it, but I think "snow" is so much more fun to say. I microwaved it for 4 minutes, I don't know exactly why 4 minutes, but this number seems to work for me. Three minutes would probably work also. A few of you commented that you don't microwave your food. Some have had luck squeezing the water out without microwaving it or cooking it a pan instead. Once the cauliflower was cool enough to handle, I placed in a tea towel and wringed the water out. You could go crazy with this step, one commentor even said they ripped their tea towel! But honestly you don't have to get every single last drop of water out. Just give it a few good wrings to get most of the water out. The cauliflower will now look more like powder, almost like grainy flour. Next I added my other ingredients - minus the cheese of course! I added my spices, 2 tablespoons almond flour, some nutritional yeast for cheesy flavor, but not a lot since I'm still on the fence about how I feel about nutritional yeast (I'm new to using it), an egg, and a tablespoon of olive oil to help with the binding in lieu of the cheese. I shaped my crust on an oiled sheet of parchment paper and slid it into the oven and onto the hot pizza stone using a thin plastic cutting board, a pizza peel would work also if you are fancy and own one of those! One note about the cooking time, I pre-baked the crust longer than I did with my cauliflower crust that uses cheese. I wanted this crust to get crispy and golden brown and without the cheese in it, it needed a longer cooking time. I also knew that my second cooking time would be less since I wouldn't be melting cheese and I would be using toppings that I already heated up before placing them on the pizza.

Now about those toppings! I went heavy on my toppings to make up for the lack of cheese on the pizza, although you will see a light dusting of freshly grated Parmesan on my pizza. I'm sorry. I couldn't help it. It was like a cheese loving robot took over my body and grabbed the mircroplane and wedge of parm and kept repeating "MUST HAVE CHEESE" very loudly while I mentally protested, "No, you can't! It's supposed to be a cheese free pizza!" Damn cheese-loving-body-taking-over-robot. But basically, you can top your cheese free cauliflower pizza crust with whatever you want, assuming you don't have a cheese-loving-body-taking-over-robot lurking in your kitchen somewhere, but I will include my recipe for this delicious BBQ pork pizza, because it was damn delicious and I think you should make it. The cheese loving robot also thinks you should make it, even if you make it with no cheese on top. Any leftover shredded meat would be good on this pizza, but I recommend my pulled pork with homemade BBQ sauce.

But before I give you the recipe, the cheese loving robot would like to add, "MAKE THIS CRUST NOW. TOP IT WITH WHATEVER YOU LIKE, EVEN IF YOU DON'T LIKE CHEESE, WEIRDO."
Geez, cheese loving robot, there is no need to yell! And some people just can't eat cheese. Have a heart.
"I AM A ROBOT, I HAVE NO HEART."

Ok, this is getting weird. Recipe here.

The BEST Dairy Free Cauliflower Pizza Crust

1 medium sized head of cauliflower - should yield close to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
2 tablespoons almond meal
1 tablespoon (or more if desired) nutritional yeast (you could also omit this entirely if you like)
1 tablespoon olive oil
1 egg

Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil or brush the parchment with olive oil.

Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with about 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

Dumped cauliflower into a bowl. Now add all your spices, your almond meal, your nutritional yeast (if using), and your olive oil. Mix the mixture to incorporate all the ingredients. Now add your egg and mix away again. Hands tend to work best.


Best Recipes for Friendsgiving

What’s better than gathering up your closest friends and hosting a festive holiday dinner to express how much you love each other? Friendsgiving will fill you up with friendship, holiday cheer, and lots of great food. Here are our picks for the best recipes for Friendsgiving!

Pumpkin Cauliflower Mac and Cheese

Bring the comfort to this comfort food driven holiday. Pumpkin cauliflower mac and cheese is exactly what every friendsgiving needs. A healthier but equally as satisfying alternative to hearty mac and cheese, your friends will be swooning over this yummy dish.

Smoky and savory, this unique pumpkin hummus is sure to be a hit among even your judgiest friends. This dish is the perfect app to feed a large group so be sure to bring plenty of pita chips and raw veggies for dipping!

Maple Dijon Roasted Butternut Squash

The perfect mix of sweet and spicy, this maple dijon roasted butternut squash is the ideal friendsgiving side dish. This roasted squash pairs perfectly with all your Thanksgiving favorites, and best of all, it’s both paleo and vegan!

Every friendsgiving needs a festive fall-inspired cocktail. These pumpkin martinis are the perfect boozy treat to feed your basic pumpkin spiced souls. Throw some flavored vodka and pumpkin pie cream liqueur in a classy martini glass and instantly become the life of the party.

Mashed Potato Casserole

Friendsgiving calls for thick, creamy, cheesy goodness, and this mashed potato casserole will deliver just that. A hearty side dish topped with bacon, chives, and melty cheese, this casserole might just win friendsgiving.

Slow Cooker Cranberry Pecan Stuffing

This is a classic Thanksgiving dish that couldn’t be easier to make. Packed with crunchy pecans, sweet cranberries, and King’s Hawaiian sweet bread rolls, you literally just need to set and forget this recipe to make the ultimate slower cooker cranberry pecan stuffing.

Classic Sweet Potato Pie

Arguably the best Thanksgiving-inspired dessert, it just doesn’t get much better than classic sweet potato pie. Wow your friends with this flavorful friendsgiving staple and end the night on a sweet note.


Best-Ever Pizza Dough Recipe (No Knead)

Any professional baker worth their salt has their own tried and tested Pizza Dough recipe that they carry with them from kitchen to kitchen. I am no different and I held my precious recipes close to my chest. You already know that I am passionate about bread baking, and now I and delighted to share my Best Ever Pizza Dough recipe with you.

So how can I call this Pizza Dough the Best Ever? It’s simple: this dough is mixed by hand without the need for a machine. It ferments overnight to give great flavor and texture and best of all the dough lasts up to 4 days in the fridge. In the end you get restaurant quality professional pizza. The results will be the BEST-EVER Pizza you make at home, I promise you that.

Now, even though I normally would be on the sweeter side of baking I do know a thing or two about making pizza. When I lived in San Francisco I turned the sitting room of the old Georgian townhouse I rented into an underground restaurant and fed my friends, friends of friends, and hungry strangers fresh pizzas from my rickety old gas oven! I called it “Knead to Know.” I only invited my friends so you would “knead to know” one of my friends to find out about it. (Get it?)

Those of you who follow my recipes will know that I swear by the “No Knead” technique for bread making. This method uses time to develop a dough, and time is equal to deeply developed flavor and bubbly texture.

You can pretty much make any type of bread or yeasted dough using this method. Ever want to make soft Pretzels but are intimidated by the method? Here is my No-Knead Pretzel Recipe. They are incredibly easy to make and the results are some of the best soft Pretzels you will taste. I also have made No-Knead Brioche, No-Knead Cinnamon Raisin Bread and even No-Knead Cinnamon Rolls.

My recommendation for successful No-Knead Pizza Dough is read through my method and all of my tips. Print off the recipe and take notes, what temperature you used, how long you bake, etc. Basically what works for you and what doesn’t. This helps you perfect your dough and your skills.

Make sure to check out a few of my other favorite pizza flavors including Mushroom, Mascarpone & Egg, and Potato & Mint Pesto along with my 5-minute pizza sauce below.

And be sure to sign up HERE for my FREE Newsletter to get the latest Bigger Bolder Baking news including exclusive recipes!


Watch the video: ЦАРСКАЯ ПИЦЦА #2 Good Pizza, Great Pizza