Easy Pizza and Flatbread with Stonefire's Naan

If you know me, you know I don't cook much at home, but I may start making pizzas more often now ... ?After all, adding toppings and putting it in the oven is super easy, it was always the crust that's the problem! But thanks to Stonefire flatbreads and naans, I've made a couple of tasty pizzas at home!

 There are many varieties in the Stonefire line, from the original tandoori-baked naan, garlic naan, to a thin crust pizza flatbread (that even comes with a pack of pizza sauce). I just made one with the simple things I liked: mozzarella cheese, sausages, and fresh tomatoes and basil, but if you want to be more creative, there are recipes in the back of the flatbread packages.

There are directions to heat them up in microwave or oven, but I recommend the oven especially if you're making pizza to get that crispy crust! On my first try I didn't leave it in the oven long enough, but the texture was much better the second time I made it. Evoking Sandra Lee, my semi-homemade pizza made for a great lunch ;-P

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New Menu at Next Door Lounge (Hollywood)

by: guest blogger @iam_robot

The Roaring Twenties are back– thanks to the recent popularity of The Great Gatsby, Downtown Abbey and Boardwalk Empire. The prohibition of alcohol in the 1920’s and 30’s in America was intended to reduce public consumption by banning businesses that manufactured, distributed, and sold them. With bars closed, young folks (commonly known as flappers and dappers) started going to “underground saloons” in basements or attics of other disguised businesses (cafes, theatres, soda shops) to smoke, drink, and dance without having to worry about breaking the law for doing so.  Given its name due to the necessity to whisper or “speak easy”, these underground saloons were outperforming legitimate saloons at an outstanding rate – at one point, every  closed saloon were replaced by half a dozen illegal joints.

Situated strategically on Highland and Lexington Ave, The Next Door Lounge is reliving the forbidden excitement of the speakeasy era by serving up a mix of vintage and modern libations alongside a new menu of small bites created by private chef/ Food Network Star Nikki Martin. Cocktails are definitely the main attraction here. Vintage cocktails like Negroni, Manhattan, and Penicillin are served up with barrel aged spirits (Scotch, Bourbon, Rye, Gin and Rum), fresh juices, and top shelf liquor by barman Zac Henry.

At the front door, I was greeted by a doorman dressed in a three piece suit and fedora, making sure my name was on the guest list and I was revealing the correct password “STOOL PIDGEON”.  Once I passed the reclaimed double doors and vintage curtains, I saw several intimate vignettes donned with leather couches, high back chairs, marble chess boards and antique cocktail tables. 

 The place was dimly lit and a big part of the lighting came from the west wall, where a black & white film was projected there. As my eyes were observing the regular crowd of hipsters and artsy locals, a pleasant cocktail waitress decked out in 1920’s fashion (beading, fringes, and feathers) guided me to one of the two long communal tables.  

I started the night with the Giggle Water – Matusalem Rum, Limoncello, Orange Juice, and Rose Prosecco. I inhaled this and granted I was giggling. Delicious!

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August is Garlic Fair at Chaya Venice (with Garlic Cocktails!)

For the 19th year running, Chaya Venice is holding their month-long Garlic Fair with garlic-laden menu and now, even garlic cocktails. They've held several different festivals throughout the restaurant's long history, but the Garlic Fair has proved consistently most popular. As a fellow garlic lover, I can totally see why! The garlic menu is available throughout August and here are what you can expect:

Bagna cauda with grilled bread ($8)

I mean, for true garlic lovers, what can be better? Grilled bread with warm, spreadable garlic! What more would you need?

Well, there are more! Note that some of the dishes I show below are only tasting sizes, not the full portion. There's Escargot with garlic herb lemon butter ($24)

Housemade chicken gyoza with garlic ponzu sauce, pan fried or steamed ($16 for 3 - half of one shown below)

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