Updated 12:00 a.m., Thu June 22, 2017
PHOTO BY: Tribune Content Agency

Sliced onions and a blend of cheeses add extra flavor and texture.

Pizza party

Welcome summer with a new approach to barbecue

Summer is now officially here, and everyone seems to be craving barbecue. Of course, that word can mean different things to different people, from the slowly smoked meat of the American South or Midwest to the Caribbean- and Mexican-influenced spicy barbacoa of the Southwest to the quickly grilled foods many people think of as barbecue in Southern California. But when I first opened my Spago restaurant in 1982, we came up with yet another definition by translating so many of barbecue’s familiar elements into something I called a barbecue chicken pizza. It’s a dish my custom... READ MORE

Dad’s day dipping: Fire up the grill to make mouth-watering baby back ribs WOLFGANG PUCK/TRIBUNE CONTENT AGENCY

Having four sons who range in age from 10 to 28 years old, I always look forward to Father’s Day. The holiday is known, among other reasons, for the range of gifts dads traditionally get, including hand-drawn pictures, ties, socks, coffee mugs and aftershave.