pizza della patata, pancetta, finocchio, cipolla e del formaggio
Lepard inspires pizza making…grazie Dan
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Our Favorite
Pizza
Pissaladiere, that French pie!
French pizza, is much ignored but always beloved by Francophilic geeks like us (moi!), aptly noted to me by an old friend today observing dinner I cooked and posted on my Facebook page. It was a Pissaladiere. Pissaladiere is the maligned cousin of the more...
Motorino
Just like me to get on the pizza craze kind of late and miss out on Anthony Mangieri's famed Una Pizza Napoletano while he was still in NY. But not to worry, there is pizze being made there again, that of Chef Mathieu Palombino at his new outpost Motorino. It's...
Goût de terroir à perpétuité (or pastrami)
Last week I had a taste for some hot pastrami. It was cold and windy, and me and my wife found ourselves on New York City's Lower Eastside, historically a bastion of the Jewish deli. Some little voice told me that it may not come up to expectations. But a hankering...
Pulizia della casa e fabricazione di pizza!
Don't you hate chores; vacuuming,mopping etc... Sometimes, actually, they're okay. Well lunch break gives you an excuse to clean the kitchen first thing after your meal! So what do I have in my larder and pantry? Pizza. Wild. Yeasty. Fermented and aged in my fridge....
Pi(e)
Pizza! It seems an item people (and the media) never tire of exploring. I don't blame anyone. I love my pie. But more people might try making it at home, as it's so easy. Not to fuel more recessionary "don't go out" habits that hurt my fellow professional chefs, but...
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