15 November 2018
Pizza Fritta

Pizza Fritta

Pizza Fritta When I visited Pepe in Grani—Franco Pepe’s hilltop shrine to Naples-style pizza—this is the first pizza he served. The dough was light, airy, crisp, and topped simply with paper-thin mort ...

Snap, Crackle, Pop, Chicharrones

Snap, Crackle, Pop, Chicharrones

Peter Sherman, owner and head chef of BarBacon in New York City, finds versatile uses for crispy chicharrones. Secret Ingredient: Chicharrones, fried pig skin. They are supremely crunchy and light whi ...

In the Greek Kitchen With Maria Benardis

In the Greek Kitchen With Maria Benardis

The same ingredients the ancient Greeks used still fill our markets today—we’ve just lost much of what the ancients knew about them. But in her kitchen, Maria Benardis draws upon that forgotten knowle ...

A Guide to Summer Produce

A Guide to Summer Produce

NEW YORK—Summer is at its peak, and the markets are teeming with its bounty—fresh, sun-kissed, and bursting with flavor. On a visit to the Union Square Greenmarket in New York in early August, stone f ...

Not Your Childhood Grilled Cheese

Not Your Childhood Grilled Cheese

What could be better than a classic grilled cheese sandwich, buttered and toasted to crispy, gooey perfection? Eric Greenspan has a few ideas. The LA-based chef’s new cookbook, “The Great Grilled Chee ...