Entries tagged with 'pizza'
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Brian Halweil of Edible Communities and editor of Edible East End checks in with great meal ideas in East Hampton, New York. You know it’s February when Nick & Toni’s on North Main Street in East Hampton is serving $5 pizzas. But that’s not all. This forerunner of haute barnyard on the East End, with its big veggie garden in the back and its stable of celebrity clients in the front that challenges even the most connected to get a table in summer, has rolled out a number of customer-generating innovations this slow season. A friend recently returned from pizza night with his two sons covered in dust and proudly toting one slice of each of their pizzas that they...
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Check out Adam Kuban's staggeringly brilliant post on Slice on regional pizza styles. The map alone is worthy of a minute of your time....
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Wow, it turns out that people are as passionate about their local food as they are about their sports teams. There were many claims and counterclaims being made by Boston and New York food advocates on yesterday's post, so I thought it might clarify things if I broke down the comparison food group by food group, much the same way newspapers, magazines, sports radio shows, and talking heads on television break down a football team: offensive line vs. offensive line, linebackers vs. linebackers, quarterback vs. quarterback, coach vs coach, and so on....
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Warning: This post is filled with food punditry. Everybody fancies himself a food pundit these days. And why not? We all like to eat, and we all like to think and talk about food. And there's plenty to talk about. Food is all over the news everywhere you look. The only thing we need is a cable network that would put us on the air to do all of the above. So until that day comes, you and I can do our food punditing and prognosticating right here, starting now. Trends I'm in Favor Of Small (Plates) Really Are Beautiful Small plates mean we get to more carefully calibrate how much and what we eat. This is most assuredly a...
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What's a None Pizza with Left Beef? Very, very sad....
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I'll admit it. We didn't go out this past Saturday night, so I found myself watching the Bon Appétit Best American Restaurants special hosted by Alton Brown on the Food Network. The show itself was reasonably entertaining, though no one would call it suspenseful. Brown is perhaps my favorite Food Network personality, but he looked totally bored and disengaged on this particular show. Andrew Knowlton and Barbara Fairchild of Bon Appétit were knowledgeable and credible as the magazine's on-camera experts, but they kept talking about passion without exhibiting very much themselves....
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Up until today, I only knew of one type of deep-fried pizza: that of the battered kind, in which the slice is encased in a shell of golden, crisp, artery-clogging goodness. While I would like to try it someday (or just a bite of it), higher on my list is the Neapolitan street food pizza fritta, which is something like a filled flat bread dunked into the fryer, unbattered. FX's Kitchen Adventures takes us into Antonio's kitchen as he prepares the first fried pizza of the day, resulting in a beautiful, glistening, bubbled crust whose cheese oozes out between the slices. If only I had a deep-fryer to make Neapolitan pizza fritti with. Would anyone care to experiment?...
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Yesterday I headed out to Aspen, Colorado, for the Food & Wine Classic. I'll be filing periodic reports from here, but since I knew I was going to be getting a lot of fancy-pants cooking in the next three days, I decided that my travel day would be hot dogs–hamburgers-and–pizza day. It actually turned into a fun food adventure day....
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Hey, folks: Just in case you haven't seen it over on Serious Eats pizza site Slice, I've designed a wacky pizza T-shirt and am taking orders for it until Friday evening. I've already done a first printing, and demand has been strong enough to force a second printing. I figured that while I was at it, I'd give you a heads-up here on SE, too. Cost is $15, shipping included, for U.S. orders; $25 for overseas. They come in heather gray (shown) and white. They're priced at cost to move! More details and photos of actual shirts here on Slice » We now return you to your regularly scheduled programming....
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Like most pizza lovers, I often find myself sharing a pie with one or more friends. That invariably means heating arguments over toppings. The easiest way to broker peace (at least for the moment) is to do half-and-half pies. Pricing on, say, a half-pepperoni, half-mushroom pie seems straightforward enough. You should be charged for one topping, right? Not always. Sometimes a place will charge you for two toppings. Why is that? Blogger Rafi Mohammed has gone through the trouble of formulating a theory:...
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