{"id":106,"date":"2013-02-24T04:20:51","date_gmt":"2013-02-24T09:20:51","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/?p=106"},"modified":"2013-02-24T04:20:51","modified_gmt":"2013-02-24T09:20:51","slug":"mushroom-pate-with-scallion-walnut-topping","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2013\/02\/24\/mushroom-pate-with-scallion-walnut-topping\/","title":{"rendered":"mushroom pate with scallion-walnut topping"},"content":{"rendered":"\n
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(But you can add some sliced steak, if you wish.) Broccolini is great for stir-frying because its thin stalks cook quickly. Don't confuse\u2026","rel":"","context":"In \"broccoli\"","block_context":{"text":"broccoli","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/broccoli\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":461,"url":"https:\/\/marcam2.com\/bluemartinis\/2026\/01\/10\/chicago-style-pizza-dough-cornmeal-oil-style\/","url_meta":{"origin":106,"position":3},"title":"Chicago-Style Pizza Dough (Cornmeal + Oil Style)","author":"wvallen","date":"January 10, 2026","format":false,"excerpt":"source: LLM-generated from averaged Chicago-style home pizza methods This is a flexible Chicago-style pizza dough built around cornmeal and oil. Pressed thin, it bakes into a crisp, cracker-like crust that\u2019s comfortable being cut into squares. Pressed into a deeper pan, it holds toppings more like a pie crust. 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