Grandaisy Bakery debuted its butternut squash pizza (or "Pizza Zucca") three years ago as a seasonal special for fall. Customer were so smitten with the thin, Roman-style square slice covered with sweet roasted butternut squash, fresh sage and nutty gruyère cheese, the bakery now sells it year-round.
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The key to great vegan pizza? It's exactly the same as the key to great cheesy pizza: it comes down to the pieman's craft, the tools being used, and the quality of the individual components, the most important of which is the crust.
How do you invent a new loaf? Grandaisy Bakery is known for its white, Italian-style breads. But after they opened a store on the Upper West Side, they sensed a demand for a "health" loaf.
There is no such thing as Italian pizza. We're seeing a LOT of Neapolitan representation these days, but if New York is any indication, I'd say it's time to brush up on your Julius Caesar and prepare for a visit from the Roman pizza army.
It's a little bready, but it's also the rare breakfast sandwich that tastes as good two hours later as it does straight out of the case—a rare commuter-friendly egg sandwich to remember.
In honor of Serious Eats Bakery Week, we set out to answer a question that's been on our mind for ages: what's the best baguette in New York? Because for every good baguette, there are dozens of disappointments. Tough, mouth-hurting crusts or doughy, spongy insides. A dried-out crumb or a flavor that's too sweet or too sour or just plain bland. We're tired of suffering bad bread—and wanted to find you the best in the city.
Grandaisy Bakery is a fine destination for thin squares of pizza; we recently enjoyed the Couolfiore($3.25), cauliflower and Gruyere.
There are all sorts of fantastic bakeries in New York where you can pick up pie for your Thanksgiving table. But many of them require advance orders for Thanksgiving—and sometimes that just doesn't happen. Sometimes, you just need a last minute pie. And luckily, these fine bakeries are here to help you out.
What we've learned this week is that bakeries that make great pies might not make great pumpkin pies. Which is why we tasted a few dozen all over New York to find you the best for your Thanksgiving table.
While the Panino Greco at Grandaisy is probably my favorite on the menu, the Barbabietola beet sandwich ($7) is no slouch either—marinated beets, thick-sliced and firm to the tooth, with a sparing spread of goat cheese and a loose mound of arugula, all on fresh, barely crusty stecca bread. Modestly sized, it's a sandwich that a light eater could happily finish.
Photo from Food in Mouth Plenty of corner delis and bodegas start slashing prices near the end of the day, trying to offload their goods before closing. But it's always a treat to find a discount somewhere worthwhile, as...
I didn’t realize how polarizing panettone could be until this post two weeks ago. “A joyless mass of dry cake polluted with unpleasant bits of dried fruit”? Harsh words from the Guardian. I’ve always been a fan of panettone,...
Trying to figure out what to bring to a dinner party can be difficult. Usually, what happens in our circle of friends is people ask me what I want to bring. I'm pretty good on dessert, more than adequate...
I'll admit it. I'm developing a Grandaisy habit. It started with the olive rolls. Then I moved on to the individual sour cherry almond cakes with a chocolate bottom crust. Currently I'm in a chocolate cake phase. Grandaisy's individual chocolate...