When customers at Silicon Valley Bank rushed to withdraw billions of dollars last month, venture capitalist Arlan Hamilton stepped in to help some of the founders of color who panicked about losing access to payroll funds.
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The New York Knicks and swingman Josh Hart have agreed to extend negotiations until Thursday. The original deadline for Hart to make a decision on his $12.9…
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In 2023, Avenged Sevenfold is playing like it has something to prove. The metal quintet — singer M. Shadows, rhythm guitarist Zacky Vengeance, lead guitarist Synyster Gates, bassist Johnny Christ and drummer Brooks Wackerman — released its first new record in seven years on June 2, “Life Is but a Dream…” This project, the group’s […]
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Read More In 2023, Avenged Sevenfold is playing like it has something to prove. The metal quintet — singer M. Shadows, rhythm guitarist Zacky Vengeance, lead guitarist Synyster Gates, bassist Johnny Christ and drummer Brooks Wackerman — released its first new record in seven years on June 2, “Life Is but a Dream…” This project, the group’s
Alex Tonisson has been appointed the new national executive director of IATSE Local 600’s International Cinematographers Guild (ICG). As the new national executive director, Tonisson will spearhead critical negotiations, in effort to solicit new opportunities and changes on behalf of the ICG, as well as supervise the full-time staff that work closely with other IATSE […]
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Read More Alex Tonisson has been appointed the new national executive director of IATSE Local 600’s International Cinematographers Guild (ICG). As the new national executive director, Tonisson will spearhead critical negotiations, in effort to solicit new opportunities and changes on behalf of the ICG, as well as supervise the full-time staff that work closely with other IATSE
The International Cinematographers Guild (IATSE Local 600) named Alex Tonisson as its new National Executive Director Saturday afternoon during a meeting of its Executive Board in Los Angeles. Initially hired as the Western Region Director of the Guold in June 2019, Tonisson is described as a 19-year vet of the labor movement. He has served […]
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Read More The International Cinematographers Guild (IATSE Local 600) named Alex Tonisson as its new National Executive Director Saturday afternoon during a meeting of its Executive Board in Los Angeles. Initially hired as the Western Region Director of the Guold in June 2019, Tonisson is described as a 19-year vet of the labor movement. He has served
Justin Bieber either needs a belt, or maybe he needs to go to the bathroom … ’cause the dude couldn’t stop grabbing his junk this weekend after a little morning breakfast. The singer grabbed a meal Saturday in WeHo with the missus, Hailey, and on…
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Justin Bieber either needs a belt, or maybe he needs to go to the bathroom … ’cause the dude couldn’t stop grabbing his junk this weekend after a little morning breakfast. The singer grabbed a meal Saturday in WeHo with the missus, Hailey, and on…
Matty Healy was called out in a big way this weekend … getting dragged across the coals by none other than one of his fellow labelmates, who put him on blast at Glastonbury. Singer Rina Sawayama didn’t mention Matty by name Saturday during her…
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Matty Healy was called out in a big way this weekend … getting dragged across the coals by none other than one of his fellow labelmates, who put him on blast at Glastonbury. Singer Rina Sawayama didn’t mention Matty by name Saturday during her…
When you combine a good homemade pizza dough with a handful fresh and flavorful pizza toppings, pizza night is on! The key is using flavor-packed, fast cooking ingredients that have a tendency to melt (or cook) quickly for your toppings. Second thing? Don’t go overboard, thoughtfully curate each pizza so the flavors of each ingredient have room to speak.
In this post you’ll find a range of favorite pizza topping ideas. They’re organized into sauces, cheese, vegetable toppings, finishing flavors, and a long list of favorite pizza topping combinations from years of pizza making. Enjoy! And I highly recommend keeping a pizza journal to keep track of all your favorite topping combinations!
Along with your sauce, cheese is often a defining pizza topping. Correspondingly, it’s important to get right. I avoid pre-shredded cheeses. They can have anti-caking agents and mold-inhibitors. Generally speaking, you want your cheese to be…cheese. My favorites? I love to tear up balls of fresh mozzarella into shreds, use dollops of ricotta, and grate fresh Parmesan or pecorino for the best results. On occasion, spoonfuls of Greek yogurt scooped around the tops of a pizza sets up beautifully as well (pictured above). Crumbled feta adds a nice salty accent, and gruyere cheese grated by hand delivers that oozy, melty cheese vibe with lots of flavor.
Aside from a good, reliable pizza dough, your sauce choice is another foundation you want to get right before moving on to the wide world of pizza toppings.
Tomato Sauce: This is a favorite simple tomato sauce, and it’s great on many red sauce pizzas. My one pro-tip is to make it ahead of time, it’s fine for up to a week refrigerated. When you go to assemble your pizza, be sure the sauce is room temperature or cooler. Make sure it’s not hot. If the sauce is still warm when you’re topping your pizza, the dough is more likely to stick.
Pesto: Pesto pizzas are a favorite, and this pesto is my go-to. Made with hand-chopped basil, garlic, Parmesan, olive oil and pine nuts, it’s the real deal. It’s a pesto recipe taught to me by my friend Francesca’s mother who came to visit from Genoa, Italy. It’s what you want as the foundation for your pesto pizza.
Mushroom Ragù: Use this mushroom ragù to double down on your favorite mushroom pizza combination. A pizza made with this sauce topped with pre-roasted sliced mushrooms, dollops of ricotta cheese, a sprinkling of rosemary, and finishing drizzle of chile oil is A-plus.
There are so many ways to get creative about vegetable pizzas. Sometimes I’ll pre-cook vegetables, for example artichokes, other times they’ll go on a pizza raw. Some ideas.
Fresh corn, thin asparagus, roasted cherry tomatoes, peas, baked mushrooms, caramelized onions, olives, fava beans, citrus zests, grilled or pan-blistered artichokes, sautéed thinly sliced potatoes, broccoli florets, cauliflower florets.
Pictured above: A grilled pizza with mozzarella, fresh corn, quick pickled serrano chiles, and pine nuts. Finished with chive flowers.
This is where you can take your pizza topping ideas from really good to great. The final accent drizzles and sprinkles are the punctuation marks on your pizza. Finishing touches I love and use all the time: lemon olive oil, tangerine olive oil, makrut lime oil, chives and chive flowers, and hot honey. Other favorites include:
Za’atar: Singling this out. Love the greenness and fragrance this brings to white pizza.
Fresh basil: Forever classic.
Herbs: a sprinkle of fresh herbs like oregano, thyme, fresh basil, minced chives, lemon verbena
Flavored olive oil: There are so many amazing oils available now, experiment!
Kale chips: So easy to make, and a favorite finishing pizza topping. Toss a bunch of de-stemmed curly kale leaves in a bowl with a few glugs of olive oil, a very generous sprinkling of nutritional yeast, and a pinch of salt. Bake on baking sheets at 375F until crispy, tossing once along the way.
Pickled Serrano chiles: Keep these on hand at all times! Slice 8 (or more!) Serrano chiles 1/8th-inch thick and place in 2 cups of white vinegar in a Mason jar. Use the chiles w/in a week or two. You can use the vinegar for weeks after that on pizza, in dressings, on lettuce wraps, and rice bowls.
Citrus zests: (lemon, orange, tangerine, lime, etc.)
Margherita: simple tomato sauce, good mozzarella, fresh basil after baking pizza, and a finishing drizzle of olive oil.
White pizza: see the corn pizza up above. I also love a white pizza with garlic oil and mushrooms and lots of fresh herbs to finish.
Artichoke pizza: Olive oil or pesto, sautéed artichoke hearts, mozzarella or ricotta cheese, and lemon zest. Pictured directly above, prior to baking.
Pesto pizza: Few things are better than a pesto pizza made with ricotta, fava beans, lemon zest and a tangle of arugula to top the pizza once it is out of the oven.
I keep a journal of pizza topping ideas that are a hit around here. These are a bunch of recent favorites.
Chile Crisp Potato Pizza: I love a potato pizza. This one (above) was a chile crisp oil like the one by Fly By Jing or KariKari, thinly sliced blanched potatoes, ricotta, fava beans, and lemon zest. Finish, after baking, with a lemon olive oil drizzle and lots of chopped chives.
Chana Masala Pizza: We make this one a lot. Start with a foundation of tomato sauce made with lots of caramelized onions added along with a generous amount of chana masala spice blend (or sometimes garam masala). Top that with chickpeas and dollops of low-fat yogurt (it works better than full-fat here for some reason). When the pizza comes out of the oven top with tons of crushed nutritional yeast baked kale chips (or fresh arugula), and a drizzle of lemon or basil olive oil. So so so good. Pictured just below with some added sesame seeds.
Cherry Tomato Kosho Pizza: Start by smearing the pizza dough with a foundation layer of kosho or other citrus garlic paste. To that add cherry tomatoes, chickpeas, chives, and slivered basil with a drizzle of tangerine oil (or other citrus olive oil) after it comes out of the oven.
Meyer Lemon Pizza: Inspired by my favorite pizza ever, at Bettina in Santa Barbara, CA. Ricotta cheese dollops, pickled red onion, thinnest slivers of whole Meyer lemon, pistachios.
Paneer & Pea Pizza: Turmeric-marinated paneer (like the paneer I use for these veggie kebabs), scallions, chickpeas, sautéed artichoke hearts, tomato sauce, peas, a bit of crumbled goat cheese, and serrano chiles. Add lots of chopped cilantro after the pizza comes out of the oven.
Garlic & Pineapple Pizza: Peel a bunch of garlic cloves, sprinkle them generously with salt and then smash and chop them into a paste. Transfer to a jar and add 1/3 cup (or so) or extra virgin olive oil and stir well. For each pizza, spread some garlic oil across your dough. Then top with mozzarella, fresh pineapple, fresh jalapeño slices, and sliced black olives. When the pizza is done baking finish with fresh arugula or crushed kale chips and a finishing drizzle of good olive oil.
Thirteen grilled pizza ideas that go beyond classic margherita. And this post does a deep dive into how to grill pizza. Helpful as the weather heats up and it’s too hot to use your oven! Have fun making lots of pizza!
Continue reading Big List of Pizza Topping Ideas on 101 Cookbooks
100+ Vegetarian Recipes, Baking Recipes, Dinner Ideas, Heidi’s Favorites, Main Course Recipes Need pizza topping inspiration? The best pizza topping ideas focus on using fresh, flavor-packed ingredients. Combine a few to create your own signature combinations!
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1. Walnut Miso Noodles – This is so good! Whole grain noodles and asparagus are tossed with a creamy, walnut-miso dressing plus a dollop of chile paste. A hearty noodle bowl recipe. Get the recipe here.
2. Sriracha Rainbow Noodle Salad – This is a salad you’ll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) – it’s simple but strong, and steps in with an assertive spicy sriracha-lime punch. Get the recipe here.
3. My Favorite Vegan Ramen – My attempt at tackling a great veg ramen. Introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish. Also included – lots of suggestions for seasonal adaptations. Get the recipe here.
4. Spicy Tahini Noodles with Roasted Vegetables – This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. Get the recipe here.
5. Sunshine Pad Thai – My favorite pad Thai to make at home. This version combines a Thai heart with a California spirit. Hot water is traditionally used to soften the rice noodles. I boost that water with lots of turmeric and the noodles drink it up until they glow a hot yellow. Get the recipe here.
6. Slurp-tastic Herb Noodles – A big, slurpy bowl of whisper-thin spinach noodles draped in a spicy curry and herb broth – inspired by a beautiful box of noodles I picked up in Mill Valley, Ca. Get the recipe here.
7. Spicy Coconut Curry Noodles – Just add water and a splash of coconut milk to make this fragrant curry noodle pot. A dynamic and feisty broth is bolstered with cayenne, ginger, cinnamon, and turmeric enveloping egg noodles and whatever seasonal vegetables you have on hand. This meal in a jar is perfect for camping or easy weeknight meals. Get the recipe here.
8. Black Sesame Otsu – This is a forever favorite – a Black Sesame Otsu recipe from Super Natural Every Day. Soba noodles and tofu slathered in a thinned-out, salty-sweet black sesame paste, then topped with lots of sliced green onions. Get the recipe here.
9. New Year Noodle Soup – Ash-e-Reshteh – An amazing Persian New Year Noodle Soup from Greg & Lucy Malouf’s beautiful book, Saraban. It’s a bean and noodle soup at its core featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. You use a medley of lentils, chickpeas, and borlotti beans which makes the soup heart and filling without being heavy. You add spinach, dill, and cilantro. You add lime juice for a bit of sour at the end. And then you’ve got a number of toppings to add when you serve the soup – chopped walnuts, caramelized onions, and sour cream. It’s amazing. Get the recipe here.
10. Last Minute Everything Bagel Noodle Bowl – A perfect one-pot meal. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and ponzu, plus a generous showering of everything bagel seasoning to finish it all off. Get the recipe here.
11. Fire Broth Noodle Soup – Loaded with good things like beans, greens, and pasta , this is amazing. The broth is spicy and invigorating with lots of pepper, garlic, ginger, and chiles. Get the recipe here.
12. Rice Noodle Stir-fry – A favorite noodle-based stir fry with silky rice noodles, bright and crunchy broccoli, toasted cashews, quick-marinated crumbled tofu, and pan-seared onions tossed in a feisty chile-boosted soy sauce. Get the recipe here.
13. Ottolenghi Soba Noodles with Aubergine and Mango – Spicy brown sugar and lime-sauced soba noodles with tofu, eggplant, mango and lots of herbs. Inspired by a rare mango find, and a recipe in Yotam Ottolenghi’s cookbook, Plenty. Get the recipe here.
14. Winter Green Miso Noodles – A sloppy, delicious noodle bowl made with an herbaceous, green miso paste. It has some garlic bite, rounded out with lots of scallions, cilantro, ginger, and rosemary. This page shows you how to make the miso paste and then ten ways to use it, including this noodle bowl. Get the recipe here.
If this looks good to you, have a look at these 20+ fantastic noodle soups!
Continue reading Ten+ Most Popular Noodle Recipes on 101 Cookbooks
100+ Vegetarian Recipes, Dinner Ideas, Heidi’s Favorites, Main Course Recipes, Pasta Recipes I’ve posted a lot of noodle recipes in the past decade. This is an ongoing list of the most popular.
Continue reading Ten+ Most Popular Noodle Recipes on 101 Cookbooks
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This has been an evolving recipe over the past twenty years and I think it *finally* nails all the notes I love in a great Chinese chicken salad. Specifically, it’s a vegetarian take on what I think of as the amazing Chinese chicken salads of my youth, circa the 1980s. This version includes all my favorite components – the awesome super-strong hot mustard & sesame-soy dressing, the pile-it-on approach to cilantro, the scallions and toasted nuts. Then, with this version, you introduce some sort of alternate protein (or plant-based chicken). The whole situation is compiled into a feathery, light mountain of deliciousness.
In place of shredded chicken, in the traditional version, you have options. I’ll be honest and say, I’m not a huge fan of the highly-processed plant-based meats available, but there is one brand of plant-based chicken Wayne buys on occasion. This one – green bag, original (*not sponsored). I occasionally reach for it, especially in a recipe like this one, when I’m really chasing the nostalgia. Anyway, it’s the best I’ve tasted. Alternately, if you’re willing to let go of the chicken angle – a hard-boiled egg, or a bit of pan-fried tofu is all you need to make a one bowl meal of things.
This makes a great on-the-go salad. Here’s the plan. Place the lettuce / cabbage mixture in a large jar, with the plant-based chicken, egg or tofu tucked into that jar as well. The dressing should go in a separate jar, and a little side container is the way to keep the nuts crunchy. Deploy a little ice pack. Then when you’re ready, a quick toss, and you’ve got a beautiful, vibrant salad. It’s a good one for work, or picnic, or potluck.
There was always a crunchy component to the chicken salads I love most as a kid. It was either tons of strips of fried wonton wrappers or fried thin rice noodles (vermicelli). I don’t love deep frying, so I normally skip this component when I make this salad at home, but you can certainly add it if you like.
The photo above is the version I made yesterday using plant-based chicken, apples, and cashews along with shredded cabbage, arugula, and little gem lettuces. And the version below is from a few years back. You can see there’s a bit of radicchio, sprouts, peanuts, and some watermelon radishes. This is a long way of saying, you can play around with different components of this salad based on what you have on hand. The dressing really brings is all together!
Few people love a shredded salad or slaw more than me. So, if you’re ready to show off your knife skills here are a few favorites.
Cilantro Salad
Rainbow Noodle Salad
Spicy Sesame Coleslaw
Genius Kale Salad
Grilled Wedge Salad with Spicy Ranch Dressing
Spicy Rainbow Chopped Salad
Lacinato Kale & Pecorino Salad
Tassajara Red Cabbage Salad
all the salad recipes!
Enjoy and let me know in the comments if you land on any adaptation that you like in particular!
Continue reading Shredded Un-Chicken Salad on 101 Cookbooks
100+ Vegetarian Recipes, 260+ Vegan Recipes, Dinner Ideas, Gluten Free Recipes, Main Course Recipes, Salad Recipes, Summer, Whole Food Plant-Based Diet Recipes A vegetarian take on the Chinese chicken salad of my youth. Toss shredded lettuces and cabbage, lots of cilantro, green onions, and the protein of your choice with a strong sesame-soy dressing punctuated with the bite of hot mustard. Forever one of my favorite salads.
Continue reading Shredded Un-Chicken Salad on 101 Cookbooks
101 Cookbooks
You’ll become the grill master this summer with these scores!
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affiliate, Grilling, grilling tools, Shopping, uncommon goods You’ll become the grill master this summer with these scores!
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Number three was emotional.
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News, Pop Culture, short-lead Number three was emotional.
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It saves me *hours* on cleaning.
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affiliate, Cleaning, cleaning tips, Product Review, Shopping, Tips & Techniques It saves me *hours* on cleaning.
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Including that viral dangerously delicious pie (you know the one).
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Costco, Grocery Shopping Including that viral dangerously delicious pie (you know the one).
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Harrison Ford might be 80 years old, but the guy’s not ready to hang it up in Hollywood just yet … in fact, it sounds like he’ll continue acting for as long as he can. The legendary actor was chopping it up with Chris Wallace on a forthcoming…
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Harrison Ford might be 80 years old, but the guy’s not ready to hang it up in Hollywood just yet … in fact, it sounds like he’ll continue acting for as long as he can. The legendary actor was chopping it up with Chris Wallace on a forthcoming…
