This is one sexy pizza, draped with thin slices of ruby-colored roasted beets and topped with a luxurious combination of goat cheese, Parmesan, and heavy cream. Cut it into small squares to serve as an appetizer, or make it on a plain-old weeknight when you’re craving a little decadence….
Based on Jim Lahey’s No-Knead Pizza Dough, this recipe creates a crust that’s crispy, bubbly, chewy in the middle, and full of yeasty flavor. Just mix it up in a big bowl about 20 hours before you’d like to slice and serve your pizza, let it do its thing while you go about your day, and then dump it onto the counter, shape it into balls, and stretch it out. If you have the time and energy to plan ahead, it makes for one delicious, pillowy reward. Read on for sexy progress shots and super-easy step-by-step directions….
Broccoli with cheese sauce was the first recipe I learned outside of my mother’s kitchen. I remember making the sauce in a quart-size Pyrex in my junior high school’s Home-Ec microwave, following instructions much like these. The broccoli was steamed separately (also in the microwave), then dumped into a bowl of our choosing, doused with the sauce, and devoured on the spot….
When I think of rainy day food, grilled cheese with tomato soup instantly comes to mind. So, in honor of the first damp, chilly week of the season, I give you a pizzafied version of this comfort classic: white pizza with cheddar cheese and steamy, homemade tomato soup for dipping and slurping. If you want to add another layer of heat, use pepper jack cheese for the pizza, and/or toss a pinch of crushed red pepper flakes into the soup after the onion has softened….
It’s officially fall—the season of football and comfort food, among other things—and this year I’m kicking it off party-style with the ultimate crowd pleaser: tacos in pizza form with every topping imaginable….
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….
After enjoying a mini-vacation in Chicago last weekend, which of course included some deep dish pizza at Lou Malnati’s, I came home itching to try my hand at this polarizing pizza style. When done wrong, deep dish crust can be soggy and full of oil, and the amount of toppings can be overwhelming; when done right, the dough stands up to just the right amount of toppings, each indulgent bite includes a little of everything, and the sauce seeps into the crust just enough to soften it up. …
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.” …