Best Pepperoni Recipes

In her breathlessly anticipated new cookbook, Organs for Vegans, actress and Spanish food expert Gwyneth Paltrow offers this difficult-to-make and frankly not very tasty mélange of vegetable innards. "People are surprised when they learn that non-meat offal even exists," says the lithe blonde, who writes her own cookbooks. "But think about it: cabbage has heads, artichokes have hearts, so why shouldn't wheatgrass have a liver?" In addition to this unusual "sweetbread" and "liver" preparation, Paltrow offers recipes for such unexpected delights as Parsnip Spleen Croquettes, Kohlrabi Jowl Sliders with Chia Mayonnaise, and, for readers with a sweet tooth, an agave-syrup-sweetened Loquat Kidney Upside-Down Cake.

This week's recipe for roasted sweet peppers with capers, anchovies, pine nuts and sultanas in garlic sauce was stolen with permission from Peter Chastain, chef and owner of Prima Ristorante in Walnut Creek, Calif. Peter Chastain joined Prima in Walnut Creek, Calif., in 1999 and purchased it with his partner John Rittmaster in 2005. Peter and John want guests to feel when they enter Prima that they have a sense of being invited into the warmth and stylish comfort of a restaurant in Florence or Rome. Patrons will find warm, earthy colors, and cozy spots to linger over a glass of wine accompanied by market fresh Italian cuisine; either fireside (caminetto), or near the wood burning oven (forno), all adding to the casually elegant charm of the restaurant. About the chef: A native of Berkley, Calif., Peter Chastain trained under the late, renowned Ken Wolfe at Contra Costa College. Since then, he has been an instructor at Contra Costa College and worked in several leading Bay Area restaurants. Having also worked in Japan and Europe, he has extensive experience in all aspects of kitchen operations, from production to instruction. Chef Chastain is an American who embraces the Italian sensitivity to ingredient quality and freshness and the Italian sensibility of using foods that are exquisitely pure and immaculately simple. Chef's tip: This can be made a day ahead and stored in the refrigerator — as long as you allow it to warm up in the kitchen it will be delicious. Some people also prefer a splash of vinegar or a squeeze of fresh lemon. It is important to use fresh California garlic for this dish; imported garlic will impart an acrid, unpleasant flavor, especially as it sits for a while.

Don’t fret, this pizza-fied snack is easier to accomplish than it sounds. Using prepackaged frozen soft pretzels, you can top your already delicious pretzel with a tasty pizza twist that will make your mini snack a whole meal! Check out more delicious pizza-fied recipes here! For more classic pizza recipes, click here.   

Pizza bites are the perfect snack for your next game day. Whether you’re tailgating or cheering your team on from home, everyone will want a bite of these Pizza Cones. Use paper cups to help shape the cone, but you can also use foil-wrapped ice cream cones as the mold. Click Here to See More Pizza Recipes

What makes this Bloody Mary, served at Chicago's Dragon Ranch this New Year's Day for $28, isn't just the drink itself -- it's the garnish. Be forewarned, you'll need some solid skewer skills to build this massive garnish.