Serious Eats - seriouseats.com

I used to use a microwave then frying pan and that was great (not that it could be done most people's office for lunch). I don't have a microwave anymore, so I think I'll try covering the frying pan like others have suggested.

The clam pie that I had there was also outstanding. As was the pumpkin ravioli in sage butter.

Seeing those Pepe's boxes reminds me that the Yonkers Pepe's opened a few weeks ago. Has anyone been?

Regarding pizza stones cracking at high heat, it's a probably a problem with the quality of the stone, which is generally poor most places you find. Before I moved to NYC and lost my backyard, I used to cook pizza on my grill using over lump charcoal (temps would get over 700, which is as high as my thermometer would read). I used a stone made for my grill, a big green egg (you can probably find the stone in the accessories section on their website, www.biggreenegg.com). It was significantly thicker and heavier than any I've had before and could handle the high heat. I still use the stone in my current oven (highest heat only 550, ugh!) and have had no problems in 6+ years of grilling and oven baking. I really miss grilling pizza though--the high heat of lump charcoal was as close as I could get to a coal fired pizza from a good pizzeria.