Last week at the farmers’ market I found these bright orange cherry tomatoes that were more than ready for their close-up. To highlight their incredible good looks and candy sweetness, I decided to make a simple ricotta and tomato galette. As I wrote in a similar post , there’s a lot to love about galettes;…
Pizza, Calzones, & Sandwiches
Wake up on the bright side with this Breakfast Pizza w/ Squash Blossoms & Crispy Prosciutto
Since it opened last year, we’ve been obsessed with The Luggage Room in Pasadena; Greg says it’s his favorite pizza ever (a bold statement!). Their pizza is truly outstanding. They use an olive-wood burning oven that reaches super high temperatures to char the outside of their chewy sourdough crust. Their toppings are inspired by local…
A revolutionary concept: Grilled Calzones: You will make this recipe
This recipe is groundbreaking. It will change the way you think of calzones… and grilling. I’ve considered making pizza on the grill, but the surface area always seemed too unwieldy. But calzones are more compact and can be flipped for even cooking. This is another recipe from Susan Spungen’s book Recipes: A Collection for the…
Caramelized Onion Galette with Bacon & Thyme: French peasant food fit for a king
Autumn calls for certain recipes; mushroom risotto, butternut squash soup, braised meats and greens. Last week I had the overwhelming desire to make an onion tart. I’ve only made pastry dough a handful of times, but this recipe from Susan Spungen was very simple to follow. Because dough-making is mainly a matter of feel (texture…
A Quintessential Summer Dinner: Heirloom Tomato Pizza with Fresh Basil
This year we planted two varieties of heirloom tomatoes and are currently enjoying them in salads and sandwiches… and on this unbelievable homemade pizza. Making a pizza at home is a simple pleasure that will transport you straight to Italy. I dream of the day when I will have an outdoor kitchen with a coal…
A Fresh Idea for Dinner: Homemade Vietnemese Steak Sandwiches (Bánh Mì)
The Bánh Mì is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, mayonnaise) and native ingredients from Vietnam (cilantro, hot chiles, and pickled carrots). We love the bánh mì from Via Cafe in Los Angeles’ Chinatown…it’s so fresh and delicious that you could almost eat two. This was the first…