Nestle Pizza Co. is recalling four frozen-pizza products that might be contaminated with plastic fragments.
You may have heard about the Neapolitan Express pizza truck. They were recently unveiled in a big press conference with Mayor Bloomberg, T. Boone Pickens, and the truck’s owner, Max Crespo. Neapolitan Express was touted as NYC’s first “green” truck, but that’s not entirely true.
Pizza is serious business in NYC. Whether you worship the crust, the sauce, or the toppings, one thing’s for sure–you’ll want a refreshing quaff to wash it all down.
Mayor Michael Bloomberg and T. Boone Pickens took to City Hall Park on Thursday to unveil the Neapolitan Express, the first ever food truck completely powered by compressed natural gas.
The Mobile Couch is spreading the love on Valentine’s Day. For our weekly Dine on Demand segment, we visited Pugsley’s Pizza on 191st Street in the Bronx.
Lent has begun with Ash Wednesday, and pizza vendors have begun looking forward to rising sales – especially with toppings that omit meat.
What you want—a consistent, creamy texture, identifiable chunks of perfectly cooked artichoke heart. Here are NYC’s five best places for artichoke dip.
It takes world champion pizza maker Bruno di Fabio 60 seconds to make a pie. How long will it take our hosts?
The humble potato rarely gets the respect it deserves. The six dishes that follow, however, elevate the potato to something worthy of worship, or at least happy gobbling.
Eddie’s has expanded on their initial pizza menu with some nice sandwiches and Italian sliders, but they didn’t have any sandwiches the day we went. Must have been a snafu with the rolls.
No one will go hungry in the Jersey Shore community of Sea Bright. That’s because, following superstorm Sandy, a local restaurant owner and many volunteers are serving up enough food for an army, and they’re getting help from the National Guard.
The eatery, which first opened in the 1950s in Brooklyn, is going back to its Italian roots with its new Neapolitan-style pizza.
Jiannetto’s is essentially a mobile pizzeria, with high-temperature pizza ovens in the truck. They serve “Grandma”-style pizza, which has some sauce, and even less cheese.
Pizza has stopped being simple. The possibilities inherent in a baked (or fried) piece of dough and a few toppings have become limitless. If we didn’t believe such a claim before, several restaurants in New York City are proving its truth right now.