Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, hello! Good morning from San Francisco. I've been on the road for five days now, and in addition to meeting some of you in person, which has been a blast, I've been eating very well: mostly pizza but also burritos and chilaquiles. I'm about to join the queue at Tartine Bakery, and I'm so looking forward to a slice of quiche โ or a morning bun? or bread pudding? or croque monsieur? How will I ever decide? I will report back next week. In the meantime, here are 10 culinary (and beyond) highlights from the road. 1. Bean & Cheese Burrito from Sonoratown in Los Angeles. The tortillas were so good, and the salsas were so fresh! Delicious horchata, too. 2. A corner slice of Apollonia's square pepperoni pie topped with burrata and honey out of the oven. 3. Meeting such wonderful people at Now Serving in Los Angeles. Incidentally, Now Serving has signed copies of both Pizza Night and Bread Toast Crumbs, and they ship everywhere including internationally ๐ 4. Spending Friday evening in Berkeley at Rose Pizzeria, which served three pizzas and three salads from Pizza Nightโ. They did such a beautiful job, and it was so much fun seeing the recipes from the book out in the wild. Pictured at the very top of the newsletter is the White Pizza with Pistachios, Honey, and Arugula, and here's the Snap Pea and Radish Salad: 5. The Asparagus Pizza with Creme Fraiche and Whipped Ricotta: 6. The cover pie ๐๐๐ Calabrian Chilies, Soppressata, Red Onion 7. Kale Salad with Sunflower Seeds, Dates, and Carrots. 8. Last one from Pizza Night: Arugula and Prosciutto Salad 9. The Primavera chilaquiles at the Ferry Building Farmer's Market (as delicious as ever!) 10. The pizza, pasta, salad, budino, and everything else at Flour + Water... heaven. OK Friends, off to Tartine I go! Hope you're having a great weekend. In Case You Missed ItIf you pre-ordered Pizza Night and didn't get your bonus recipe booklet, simply reply to this email with a screenshot of your order. I'll send along the link to the recipes as well as to the video of the class recording. The bonus recipe packet includes:
The dressing recipe and salad are inspired by a salad I had at Ops in Brooklyn: Thank YouThank you to all who have ordered Pizza Night.
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Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Earlier this week, my friend Sandy dropped off an orzo salad. It was flavored with kalamata olives, feta, spinach, and red onion and dressed simply with olive oil, lemon, and oregano. She had made it for her grandkids, but she had found the flavor of the olives too overpowering, so she didn't risk it. Lucky us! This salad sustained us for several lunches, and every time I pulled it from the fridge, I thought: how nice?! Most of you know I am not much of a meal planner, but every time I make...
Friends, hello. Earlier this week I went to the little farmer's market in Schenectady in search of fresh peas and snap peas for a salad. I found neither but returned with beautiful bundles of both asparagus and rhubarb. On the same day, one of you โ hey Richard ๐ โ dropped off a bunch of freshly harvested homegrown asparagus, and it seemed the universe was telling me to make Joshua McFadden's raw asparagus salad with walnuts, lemon, and bread crumbs. And so I did. Friends, this is such a good...
Friends, hello. Thank you all so much for your sweet emails and notes after last week's newsletter. I am still reading and responding, but in the meantime, I just wanted to say thank you for taking the time to write and share your thoughts and personal experiences about losing a parent. It has all meant so much. Today, I am very excited to finally share my friend Phoebe Lapine's recipe for buckwheat crepes from her new book Carbivore. They are made with a mix of buckwheat and rice flour, and...