Also known as Birth Day Foccacia and adapted from Cook's Illustrated, May 1997, with extra help from Martha Rose Shulman in the New York Times. One afternoon in the spring of 2016, I went to the fabulous Pasta & Provisions on Providence Road in Charlotte to buy … [Read more...]
Quick Pizza
Adapted from Whole Foods for the Whole Family (1981). I can't begin to estimate how many homemade pizzas we have made over the years. This recipe makes four 12-to-14-inch pizzas, or two half-sheet pizzas. 3 cups water 7 ½ cups flour (if 2 of the cups are whole wheat flour, no … [Read more...]
Clam Pizza
Adapted from The Gourmet Cookbook, edited by Ruth Reichl (2004). When we lived on the Eastern Shore, littleneck clams (called "nicks") were an everyday part of our menu. One of Jane and Michael Stern's Roadfood books talked about New Haven clam pizza, Frank Pepe's pizza in … [Read more...]
Anchovy Bread
Adapted from My Kitchen Year by Ruth Reichl. I downloaded the audiobook the first day it was available, September 29, 2015. It was not long before I had to order the actual book so that I could make the delicious recipes, starting with this one. Ruth says: I think of this … [Read more...]
Roasted Apple, Shallot, & Blue Cheese Tart
Adapted from Melissa Clark's recipe in The New York Times. I love this tart! The sweet and savory apple tart is both substantial and sophisticated. The chewy, pizza-like crust is fortified with three kinds of flour. The topping is a comforting, mellow jumble of sweet roasted … [Read more...]