A la carte: Lidia's storybooks; Sandra Lee to take a break; Campsite cooking classes
Nonnas take over the world!
Celebrity chef Lidia Batianich — of Lidia's in the Strip District — has added a second title to her children's storybook line.
“Nonna's Birthday Surprise” (Running Press Kids, $16.95) tells the tale of Nonna Lidia and her grandchildren planning a feast for her mother, Nonna Mima. The book includes 18 recipes with tips for cooking with children.
Rizzi DeFabo — of Rizzo's Malaber Inn in Crabtree — has a children's title to his name, too. “Rizzi and Nonna and the Wedding Cookies” ($16.95) relives DeFabo's memories of baking cookies with his Nonna. A recipe for Wedding Cookies is included.
Sandra Lee to rest after 25th cookbook
Sandra Lee says her next cookbook will be her last. At least, for a while.
The Food Network star known for semi-homemade cooking — and, more recently, as the live-in girlfriend of New York Gov. Andrew Cuomo — says the release this month of her 25th cookbook marks a turning point. She wants more time to focus on her magazine, as well as to write a home and gardening book.
“It's quite a milestone,” Lee said of her new book, “Every Dish Delivers.” “Especially when you take into consideration that when I was out shopping my very first cookbook, everybody on the planet told me it wouldn't work. I'd sit in these meetings and say to people, ‘Seriously? Have you been to Middle America? Do you know the American housewife?'”
Although she loves writing cookbooks, Lee said she prefers the immediacy of a magazine because it can better reflect the moment and season.
“I am completely and passionately dedicated and intimately involved with every line in the magazine. And I don't know a lot of people who are like that anymore,” she said in a telephone interview. “When people go and put their dollars on the table, that's what they deserve. That's what they think they're buying and that's what you should be delivering to them.”
Camping cooking classes
Learn how to amp up your camping trips and backyard cookouts with two unique cooking classes at the Depreciation Lands Museum.
Chefs Judy and Ed Tutino will demonstrate how to make a terrific meal over an open fire from 10 a.m. to 4 p.m. April 13.
While the meal will focus on 18th-century foods, the cooking skills can easily be applied to modern fare. Beginning with building the fire, the Tutinos will guide students through preparing a midday meal, including breads, meat dishes and desserts. The day ends with sharing the meal.
From 10 a.m. to 4 p.m. May 11, the Tutinos will show how to make an entire meal in a historic beehive bake oven, followed by sharing the meal at the end of the day.
Both classes are open to teens and adults, and prepaid registration is required. Each class, including supplies, is $40.
Detals: 412-486-0563 or www.DepreciationLandsMuseum.org
Pizza Hut rolls out pie with ‘cheese pockets'
Pizza Hut has found a way to get more cheese into American diets — a pizza crust made of little cheese-stuffed bread bowls.
The chain Wednesday will introduce a new pizza that comes surrounded by 16 semi-circles of cheese that can be pulled off and eaten separately. The “Crazy Cheesy Crust,” which will be available for several weeks, isn't the first time Pizza Hut has incorporated cheese into its crusts.
In 1995, the chain introduced its Stuffed Crust Pizza as a limited-time offer, but the pies were such a hit that they soon became a permanent part of the menu.
Even as fast-food chains increasingly look to cater to health-conscious diners, Pizza Hut's latest invention shows Americans still have an appetite for indulgent new creations.
Burger King, for example, recently rolled out its first turkey burger as part of a limited-time spring menu. But the menu also included a burger stuffed with bacon and cheddar cheese, as well as tater tots stuffed with bacon and sweet onions.
— Staff and wire reports
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