THE POST

Pizza A

New York Pizza

Family Pizza

Fried chicken

Rich and creamy cheesecake with a graham cracker crust.

Cheesecake

Classic cocktail made with tequila, lime juice, and triple sec.

Margarita

Our signature pizza with a variety of toppings.

Brick Oven Pizza

Grilled chicken breast topped with BBQ sauce and coleslaw.

BBQ Chicken Sandwich

Deep-fried mozzarella served with marinara sauce.

Mozzarella Sticks

Crispy wings tossed in spicy buffalo sauce, served with celery and blue cheese dressing.

Buffalo Wings

Wash and slice the lettuce, tomato, and onion. Cut the tomato into thick slices and chop the onion into thin rings.

Prepare the Vegetables

In a mixing bowl, take the ground beef and season with salt and pepper. Form into 4 equal-sized patties.

Form the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty and cover to allow it to melt.

Add Cheese

While the patties are cooking, split the buns and toast them lightly on the grill or skillet until golden brown.

Toast the Buns

On the bottom half of each bun, layer with lettuce, then the cooked patty with melted cheese, followed by tomato slices, onion rings, and pickles. Spread ketchup, mustard, and mayonnaise on the top half of the bun before placing it on top.

Assemble the Burger

Ground Beef

Buns

Cheddar Cheese

Lettuce

Tomato

Onion

Ketchup

Mustard

Mayonnaise

Pickles

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Mix well.

Mix Dry Ingredients

Make a well in the center of the flour mixture and add the activated yeast mixture along with the olive oil. Mix until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Let it Rise

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out to your desired thickness.

Prepare the Dough

Transfer rolled dough to a pizza stone or baking sheet. Spread tomato sauce evenly over the surface, leaving a small border. Sprinkle mozzarella cheese, then layer pepperoni, bell pepper, and onion on top. Drizzle olive oil and season with oregano, salt, and pepper.

Assemble the Pizza

Bake in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

Bake the Pizza

Remove the pizza from the oven and let it cool for a few minutes before slicing. Serve hot.

Cool and Serve

All-purpose flour

Active dry yeast

Warm water

Olive oil

Sugar

Salt

Tomato sauce

Mozzarella cheese

Pepperoni slices

Bell pepper, sliced

Onion, sliced

Dried oregano

Salt and pepper

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.

Mix Dough Ingredients

Mix the ingredients until a dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until it has doubled in size.

Let Dough Rise

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Once the dough has risen, punch it down and divide it into two equal portions. On a floured surface, stretch or roll out each portion into a 12-inch circle.

Shape Pizza Dough

Spread 1/2 cup of tomato sauce evenly over each pizza base. Sprinkle 1 cup of mozzarella cheese and 1/4 cup of parmesan cheese on top.

Add Sauce and Cheese

Tear fresh basil leaves and scatter them on top of the cheese. Drizzle with 1 tablespoon of olive oil and season with red pepper flakes and salt to taste.

Add Fresh Basil and Season

Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Remove the pizza from the oven, let it cool for a minute, then slice into wedges. Enjoy hot!

Slice and Serve

Parmesan cheese

Fresh basil leaves

Red pepper flakes

In a small bowl, combine warm water, sugar, and yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, whisk together the flour and salt.

Make a well in the center of the flour mixture and add the activated yeast mixture and olive oil. Mix until a rough dough forms.

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Once the dough has risen, punch it down and divide it into two equal portions. Roll out each portion into a round shape on a floured surface.

Shape the Dough

Transfer the rolled-out dough to a pizza stone or baking sheet. Spread a cup of tomato sauce evenly over each pizza base.

Add Sauce

Sprinkle mozzarella cheese over the sauce, then add pepperoni slices, bell pepper, and onion. Finish with oregano and black pepper to taste.

Add Toppings

Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Remove the pizza from the oven, let it cool for a few minutes, then slice and serve hot.

Oregano

Black pepper

In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Whisk until well mixed.

Prepare the Marinade

Add the cut chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Marinate the Chicken

In a separate bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Mix the Bread Crumb Coating

In a large, deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping in a small piece of bread; it should sizzle and turn golden brown.

Heat the Oil

Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, ensuring it's thoroughly coated. Shake off any excess flour.

Bread the Chicken

Carefully place the breaded chicken pieces into the hot oil, frying them in batches to avoid overcrowding. Fry for 12-15 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.

Drain the Chicken

whole chicken, cut into pieces

buttermilk

hot sauce

salt

black pepper

all-purpose flour

cornstarch

paprika

garlic powder

onion powder

vegetable oil

In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.

Prepare the Crust

Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Ensure it's evenly distributed and compact. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Allow to cool while preparing the filling.

Press the Crust

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until creamy and smooth.

Mix the Cream Cheese

Gradually add the granulated sugar and mix until well combined. Add the sour cream and vanilla extract, mixing until smooth.

Add Sugar and Sour Cream

Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.

Incorporate Eggs

Sprinkle in the cornstarch and mix gently until fully incorporated, being careful not to overmix.

Add Cornstarch

Pour the cheesecake filling over the cooled crust in the springform pan.

Pour Filling into Crust

Bake in the preheated oven at 325°F (160°C) for 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Bake the Cheesecake

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.

Cool and Chill

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

Cornstarch

Start by preparing your glass. Run a lime wedge around the rim of a chilled cocktail glass, then dip the rim into a plate of salt to coat it lightly.

Prepare Your Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of lime juice, and 1 oz of triple sec. Fill the shaker with ice.

Mix the Ingredients

Secure the lid on the cocktail shaker and shake vigorously for about 15 seconds until well chilled.

Shake It Up

Strain the mixture into the prepared glass, being careful not to disturb the salted rim.

Strain and Serve

Garnish with a lime wedge on the rim of the glass. Your classic margarita is now ready to be enjoyed!

Garnish and Enjoy

Tequila

Lime Juice

Triple Sec

Lime Wedge

In a small bowl, mix warm water (1.5 cups) with sugar (1 tsp). Sprinkle active dry yeast (2 tsp) on top and let it sit for about 5-10 minutes until foamy.

In a large mixing bowl, combine all-purpose flour (4 cups) and salt (1 tsp). Create a well in the center, add the activated yeast mixture and olive oil (2 tbsp).

Mix Ingredients

Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

First Rise

Preheat your brick oven to 475°F (245°C) or the highest setting available.

Once the dough has risen, punch it down and divide it into two equal portions. Roll out each portion on a floured surface to your desired thickness.

Spread tomato sauce (1 cup) evenly over the surface of each pizza base. Sprinkle shredded mozzarella cheese (2 cups) on top and add desired toppings such as pepperoni slices (1 cup), sliced bell peppers (1 cup), and red onion (0.5 cup).

Add Sauce and Toppings

Drizzle a little olive oil (2 tbsp) over the top and season with salt and pepper (to taste).

Drizzle and Season

Transfer the pizza to the preheated oven and bake for about 10-15 minutes or until the crust is golden and the cheese is bubbly.

Remove the pizza from the oven, garnish with fresh basil leaves (0.5 cup), slice, and serve hot.

Garnish and Serve

Mozzarella cheese, shredded

Bell peppers, sliced

Red onion, sliced

Olive oil (for drizzling)

Preheat your grill to medium-high heat. In a bowl, mix the olive oil, salt, black pepper, and garlic powder. Rub this mixture onto both sides of the chicken breasts.

Prepare Chicken

Place the chicken breasts on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). During the last couple of minutes of grilling, brush the BBQ sauce on both sides of the chicken.

Grill Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

Rest Chicken

Finely slice the green cabbage and shred the carrots. Place them in a large mixing bowl.

Prepare Vegetables

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until well combined.

Make Coleslaw Dressing

Pour the dressing over the cabbage and carrots, and toss until everything is evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld.

The Post