In my everlasting quest to make the perfect pizza, it’s always been about the dough. I’ve made hundreds of pies, each time striving for the balance of good structure, depth of flavor, and workability. The outcomes have ranged from revelatory to disastrous, but I’m assured—save a few singed eyebrows and flour-coated jeans—that no one has been harmed by the experimentation. From cracker-thin, high-gluten crusts with a gratifying crunch to pillowy, pliable pies that rise and fall with the heat, the permutations of just a few simple ingredients are seemingly endless.
It’s not easy to find herb producers committed to taste over profit, but Daphnis and Chloe break the mold.
The perfect end-of summer complement to burgers and dogs, potato salad, and coleslaw — Quinta da Raza Vinho Verde Rosé!
You don’t have to go far from Boston for some of the world’s best artisan cheese. Old world traditions are alive and well in Vermont.
A small-production Portuguese wine from Sintra, on the Atlantic coast, Arenae Colares Malvasia is ocean essence meets Jura.
Inspired by Tim’s defense of Italian olive oil, I conducted a side-by-side tasting of three oils from classic European producing regions.