Serious Eats - seriouseats.com

I knew I was a bread baker the first time I tried to bake bread, my Honey Bear LOVED it!!

Finally, maybe SOMEONE can help me! I am originally from IL and have been a NY'r for ten years now -- there is an INCREDABLE difference in pizza -- unless you've had both, you won't know...
Back in IL, the pizza's were thin, the crust was awesome, just awesome! It had a beer taste sometimes, and I have wracked my brain trying to figure it out. There are a couple places here in NY where I really enjoy the pizza, and it seems that most people refer to chicago pizza as the pan pizzas or stuffed which I am NOT talking about here....do you know how to make the crust used in IL so I can re-create it here? My husband only had pizza once in IL and he didn't like it because he's a born and raised Bronx boy--you know, if it's not sicilian, it's thin with some sauce and even the cheese is different! The pizza I grew up with was thin crust, LOTS of delicious mozzarella (which is my second question...what's the difference in the cheeses? there is a DEFINITE difference!)...anyway, the IL pizza was thin, with a beer-y taste, nice sauce and thick delicious gooey cheese and the NY pizza is thin, some sauce and a different kind of moz..OH and the slices to squares thing...hubs STILL makes fun over that one! LOL! seriously, I've tried to write to some restaraunts out there with no luck and want to make homemade IL pizza at home here in NY and have had zero luck in finding any recipes. If you can help or will help, please email me at mariannakeough at hotmail.com .. I'd greatly appreciate your help

I can't remember the name of the place (right in Little Italy-NYC), but hubs and I go there for triple chocolate mouse cake and a capaccino...I never notice the name, but the atmosphere and the cake...unforgetable!

I have always been known for my cooking and baking for as long as I can remember. When I was in my teens, I spent the day with my grandfathers girlfriend learning how to make homemade pies. I was so excited taht I came home and decided to make four rhubarb pies (they were so good and being the youngest in a big family, I figured this was a good idea). Well, everything seemed to go perfect, the pies smelled wonderful, just everything was 'right'...that is until you took your first bite. I forgot one of the most important ingredients in rhubarb pie...SUGAR!!!! needless to say, we sprinkled sugar on one pies worth of serving and wound up throwing away the other three. I have never forgotten sugar ever again!

a bowl of hummus with fresh veg's and pita and stuffed grape leaves on the side.

don't worry...I get the same reaction from hubs regarding chicago vs NY dogs---I spent 35 yrs ENJOYING Chicago dogs, miss them like you can't imagine!! and have spent the past 10 yrs eating NY dogs...let me tell ya, nothing beats a Chicago dog! See, NY dogs...and what's known as 'dirty water dogs'...some where the article is wrong, it's the NY dogs called this because THEY pull the dogs from a vat of boiled, hotdog juice soaked water...gulp....and the carts are known to make you sick if you're not familiar with the one you eat from...ANYWAY...if you want a dog with nothing but your choice of: mustard, saurkraut, onions and this ketchupy thick glop of onion mixture...then you'll love a NY dog..if you love a dog with all the trimmings (and TASTE), you'll love a Chicago dog..it's that simple. So, you fight the good fight for the Chicago dog, I fight for it here at home with ya :-)

mayo, yellow mustard, lettuce, tomato, salt and pepper--basic but GOOOOD!