BY: Eli Rallo
When I was 10 years old, my dad threw out our toaster. To replace it, he cleared about 80 percent of our counter space for a large, steel industrial panini press. Suddenly, our kitchen felt less like our homey space and more like the industrial kitchens of restaurants. Growing up, my friends came over and ogled over the machine: the centerpiece of our kitchen, the shining star of our counter space, the replacement for the rusted, old toaster.
From that day on, everything from toaster waffles to grilled cheese was made in the press, and thus began my training as a panini connoisseur. Initially, I was a bit intimidated. What could this panini press do that my old toaster or a skillet with some butter couldn't have done? How would I use it? When would I approach it?
SOURCE: https://www.michigandaily.com/
By Kimberly Sutton Love is what brought Tony Nicoletta to Texas from New York.The transpl...
Little Italy San Jose will be hosting a single elimination Cannoli tournament to coincide...
The Wine Consortium of Romagna, together with Consulate General of Italy in Boston, the Ho...
Hey, come over here, kid, learn something. ... You see, you start out with a little bit of...
There's something to be said for having your food prepared tableside. Guacamole tastes fre...
Fiorenzo Dogliani, owner of Beni di Batasiolo, will join Carmelo Mauro for an exclusive wi...
The popular D'Amico's Italian Market Café, a 16-year-old mainstay of Rice Village, is head...
Sunday December 14, 5.30 pmSole Mio - 8657 S Highland Dr, Sandy (Utah) 84093 The Italian...