It’s a mashup that keeps to the same cuisine: pizza, and a flattish beaten-egg dish topped with anything you like (frittata). Who didn’t try to forge pizza with a toaster oven and whathaveyou at home when growing up? English muffins and French bread are a favorite pizza pasttime. I remember spooning stuff from a jar of “pizza sauce” onto halved bagels and English muffins for these after-school snack purposes growing up. Looking back, I’m not sure why the sauce should have … Read More
Make no mistake: food is trend-oriented. Each region has its own fixations; we recycle them once they’re in season each year, and other times, toss them out to make way for newer trends. It’s a monkey-see, monkey-eat philosophy, and one thing that’s been made abundantly clear to me these past few years is that an unassuming, often-wild allium called ramps is definitely in, around here.
A room filled with the scent of garlic-infused olive oil. A warm oven that sputters with the occasional spillover of sauce inside. A cutting board of cheeses within easy reach. Fresh basil aflutter. Beer. Several able-stomached friends. There are few things more soothing than a pizza party in someone’s home. And while almost any toppings for these treats suffice, there are likely few things more satisfying to a garlic lover than this saturated slice.
‘Tis the season to grill, as they say. And Memorial Day is no exception, especially when it’s as hot and sunny as the one we just had. It seems the weather gurus have had it wrong so much lately — not a drop of rain was in sight. So instead of satisfying my latest craving with an oven, some friends and I fired up the charcoal for an impromptu barbecue… pizza.
Our new president is a well-traveled, well-cultured man. Just take a look at the lede to this New York Times story to scratch the tip of the iceberg: “The president’s elderly stepgrandmother brought him an oxtail fly whisk, a mark of power at home in Kenya. Cousins journeyed from the South Carolina town where the first lady’s great-great-grandfather was born into slavery, while the rabbi in the family came from the synagogue where he had been commemorating Martin Luther King’s … Read More
Fairly good dough, that is. And good for you, too, since it’s whole wheat. I have had many d’oh‘s when it came to pizza-making in the past. I’ve been a regular Homer Simpson at times. But I’ve gotten the hang of it, and when I put up this photo of a recent weekend lunch on my Flickr page, I got such a response from friends wanting to know more about it, especially the dough. So I thought it only right … Read More
Today marked the first two of hopefully many bike laps of Prospect Park I’ll ride this year. I fear the flab. I really do. It also marked an occasion for some gentler, fresher, milder and lighter fare that I’ll hopefully see much more of this year. Thin-crust pizza that more resembles a salad with breadsticks? Yes, please. Even if it involves few more than three ingredients and a seriously scant amount of cheese, I’m still calling it a pizza now … Read More
I’d really like to tell you that this was a quick, fun and easy recipe that makes for a great snack to bring to parties or entertain with. But it wasn’t. It was really difficult and frustrating. Hopefully next time that won’t be the case with the experience and skills learned in the two or three hour-long process. I have a newfound respect for pizzas the size that they’re supposed to be. I’m always happy to put in some effort … Read More