It wasn’t intentional, but this has turned out to be classic American food week on America’s Table; first a steak sandwich, now pizza. What’s special about pizza? Its infinite variety, for starters. Thick crust, New York-style thin crust, endless toppings, dripping cheeses: can you imagine life without out it? I asked a friend with celiac disease what food they most missed eating, and the answer was…pizza. That’s exactly why I wanted to make gluten-free pizza, because if someone told me […]
Adapted from Gourmet magazine Serves: 4 Prep time: 40 minutes
Adapted from King Arthur Flour Serves: 8 Prep time: 45 minutes For the Crust: For the Filling:
Serves: 4 appetizer-sized servings or two entrées serving Prep time: 25 minutes (This is a good use for leftover rice.)
Washington is full of steakhouses. You can find other kinds of restaurants, of course, but it’s hard to get around the red-meat-and-potatoes vibe here. Sometimes a good steak hits the spot better than anything I can think of, but there always seems to be more meat than I can eat, and I wind up bringing home a little foil bag of barely-charred steak that screams from the refrigerator, “Use me! I was hideously expensive.” So then what? A big he-man, […]
