Who else is excited for P&P’s signature pizza kit this week? We sure are! Even after we made almost 450 pounds of pizza dough, if you can believe it. And, if you need any pointers on forming and tossing your pizza dough, we’ve got you. Head to today’s email newsletter for a link to a video we put together showing some tips and tricks on how to make the perfect crust. And, as always, if you have any questions, just let […]
And a GREAT Monday, at that! We have a great lineup this week with: a savory breakfast for dinner farro and feta fritatta with mixed greens and a balsamic vinaigrette; our fan-fave gumbo, just in time for Mardi Gras; and comforting chicken cacciatore over creamy polenta! And, let us know what you think about the polenta! La Cosecha just debuted a new product — stone ground hominy grits — that we used for it and we’re super excited to share […]
In honor of Valentine’s Day, our Bakeshop team went all out for your Extra Goodness! They made everyone their own adorable Petit Four, a bite-size decorative French cake. The term petit four also includes savory bite-sized appetizers and other small pastries like French macarons and meringues. But, today we’re sharing a cherry glacé petit four, which means “glazed.” Think of these as miniature layer cakes, perfectly pint-sized with no fork required!
We have another GREAT line-up of travel-inspired meals to share with you: nacho kits with La Cosecha’s tortilla chips topped with chicken tinga (a Pueblan dish braised in a chipotle, tomato and onion sauce); hearty Tuscan ribollita soup full of beans, tomatoes and greens with miche croutons and sarvecchio cheese; and our ever-popular dan dan noodles (a Sichuanese sauce with pickled mustard greens, chinkiang vinegar, ginger and soy sauce) Bon Voyage!