'Al Forno' on Serious Eats

Providence, RI: Al Forno's Other Greatest Hit: Free-Form Tarts

Al Forno's grilled pizza needs no introduction, but the restaurant's desserts—particularly the free-form tarts—don't get the chatter they deserve. Chef/owners Johanne Killeen and George Germon run three or four of them at a time, filling the same ultra-flaky tart dough (flour, sugar, salt, water, and lots of butter) with a variety of produce: apples, peaches and raspberries, plums—and during the fall months, sugar pumpkins. More

Alan Richman Names Top 25 Pizzas in the U.S.

Chicago Upstart Great Lake Has Country's Best Pizza Alan Richman (left) and Lucali proprietor-pizzaiolo Mark Iacono (right) hold a copy of the June 2009 issue of "GQ" in front of Iacono's Lucali (the No. 2 pizza in the U.S.) at press event celebrating the story's May 19 publication. The issue contains Richman's "American Pie," a list of the top 25 pizzerias in the country. In the June issue of GQ, food writer extraordinaire Alan Richman ranks the top 25 pizzas in the U.S. after visiting what he considers the top 10 pizza cities in the country. The story is much... More

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