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Four more pizzas
Here are four pizzas I made recently. I remembered to move the pizza stone to the oven floor so I got a nice char on the crust. In all of them but the first, the cheese blend is asiago, fontina, and...
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Cook’s Illustrated #97: Ciabatta Update
The biggest problem with my last attempt to make the ciabatta recipe in the latest Cook’s Illustrated was that the dough was so wet that it was too hard to work with; more trouble than it was worth....
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Pasta: Cappellacci dei Briganti
In mid-nineteenth century Italy, as power passed from one faction to another fighting to control the unification of the country, many lower-class people — ever ignored by political elites — resorted...
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Moussaka
My family is not Greek, but one of my favorite dishes my mom made when I was growing up was moussaka — I’m not sure where or why she got the recipe. The version she made was roughly the Greek one,...
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