I’m baaaaaaaaaack! After a long hiatus spent doing crazy things like having a child and releasing my first cookbook (!!), I’ve returned to the blog with an escapist pizza that will brighten even the cloudiest of weeks….
See?! Winter food can also be vibrant food. On this week’s jewel-toned pizza, red cabbage mingles with fresh goat cheese, a drizzle of cream, toasted walnuts, and a sprinkle of chopped fresh chives….
If you’re craving a colorful, bright-tasting meal that’s cozy enough for a winter’s night, look no further. This week’s pizza features some of the few fresh ingredients that are still in season—dark lacinato kale, creamy sweet potato, and red onion—along with comfort food mainstays like cheddar cheese and salty prosciutto….
Every year around this time, I swear that I won’t jump on the pumpkin bandwagon the day after Labor Day . . . yet every year, no matter how sarcastic I want to be about it . . . fall always wins. Yes, we’ve still got a few more weeks to go until the season is officially here. And yes, I’ll definitely lament vine-ripened tomatoes and peaches as soon as they disappear from farmers’ market displays. But when that little chill returns to the morning air and the humidity tapers off, giving me a taste of what’s to come, all I can think of is the smell of winter squash roasting in the oven….
It’s easy to complain about summer—the heat, the humidity, the sweat rolling down my back as I walk to the subway—but not too long from now we’ll all be pining for the sweet-tart, vine-ripened flavor that only a summer tomato can bring. Consider this pizza a reminder of what we’ll be missing once the season everyone loves to hate comes to an close. Topped with herbs, plump heirloom tomatoes, and fresh corn kernels, it’s something you’ll truly want to savor….
The extra roasting time for this pizza may seem like torture, especially if you don’t have central air (like me), but I promise you it’s worth it. There is nothing in the world like perfectly ripe cherry tomatoes that have been roasted until they break down and their juices thicken into a sweet, acidic, chunky “sauce.” …
Sometimes I’m not the best plant mama. I skip a day or two of watering, I neglect my weeding duties, and I let the raspberry bush and tomato plants grow unchecked until they dangle over the neighbors’ fences. I’ll admit that the ideal of having an urban veggie garden doesn’t always feel like a good enough reward for all the hard work . . . or a good enough reason to skip a pool party or impromptu beach day. But then there are these nights, when I source all the veggies for dinner from my own 200-square-foot backyard, then plunk it down on the table with a goofy grin on my face, feeling like a big deal urban homesteader or something.
You may have noticed a little extra green on the blog lately, and now I can finally tell you why! Since the beginning of the year I’ve been working on a very special (some might say bodacious) project—Teenage Mutant Ninja Turtles: The Official Pizza Cookbook—which officially made its debut on the internets this week. (!!!) …
This is one powerful umami kick to the mouth, with deep, rich tapenade, orange zest, red onion, feta cheese, and a garnish of parsley to brighten it up in both color and flavor. Close your eyes and you’ll feel the salt spray of the Mediterranean….