Pizza

Cookbook Review: Todd English’s Rustic Pizza

Todd English is a world-renowned, celebrated chef with a long history of great pizza making. The free-form, thin-crusted pies at his Figs restaurants in Boston arguably changed pizza-making in the city, and now he brings his pizza-making secrets to home cooks!

With more than 150 easy recipes to make pizza from scratch—from making your own dough, to stirring up spectacular sauces for your pizza base, to arranging the best combination for fresh toppings—you can make the perfect pizza crisp up in your very own oven. (more…)

Eating my way through NYC

Chairman Bao: Braised all natural Berkshire pork belly served with Haus Relish, crushed peanuts, Taiwanese red sugar, and cilantro – Bao Haus 

Birdhaus Bao: All natural fried chicken. Brined 24 hours, served with Haus Seasoning Salt, lemon-garlic aioli, crushed peanuts, Taiwanese red sugar, and cilantro – Bau Haus

Bau Haus

Two Eggs ‘Any Style’ – Basil Pizza and Wine Bar

Egg in the Hole French Toast – Basil Pizza and Wine Bar

Rei Kawakubo/Comme des Garçons

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Restaurant Review: Anthony’s 

Rustica – Cherry tomatoes, mozza, arugula, shaved parmesan and prosciutto

I am not a believer in the “All pizza is good pizza” motto. I’ve turned my nose up at many a tasteless and cardboardy mess masquerading as good pie. Anthony’s wood-fired Neapolitan-style pizza is authentic, toothsome and peerless.

Apart from being quite tasty, many of Anthony’s pizzas are visually arresting. It’s hard to avert your eyes from the frescos of greens and reds. Owner Anthony Balestra has found a wide canvas on which to express himself, using pizza as his medium.

The emphasis is on clean flavours and fresh ingredients. The classic Margherita, with the sparest of adornment, allows the flavours of the San Marzano tomatoes and fresh basil to come through.

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