Good morning. The speculation of pizza cognition tells us that a person’s first and first supply of pizza — say, Joe and Pat’s on Staten Island in New York; the California Pizza Kitchen in Alpharetta, Ga.; the frozen aisle at Vons in California; a Home of Pizza in Massachusetts; the No Identify Pub within the Florida Keys; Buddy’s in Detroit; or Domino’s wherever — is the pizza that can change into that particular person’s internal optimum, the pizza towards which all others are judged.
That might not be truthful. Tastes might be discovered and unlearned. I grew up on slice pizza however now harbor a deep love of pan pizza, which I couldn’t have imagined after I was small. We’re all the time evolving in style and discernment. And so I’m going to explore Dawn Perry’s recipes for French bread pizza this night with an open thoughts: a pepperoni lover’s (above), a four-cheese, and a pesto and mozzarella.
Or, as Daybreak urged, I’d freestyle: “Thinly sliced purple onion provides chew, sizzling chile or a pinch of red-pepper flakes cuts the richness of the cheese in virtually each case. Dried oregano and grated Parmesan lend pizzeria vibes, whereas recent basil brightens issues up.” Right here we go!
Different issues to prepare dinner in coming days: Melissa Clark’s new recipe for a mushroom and farro gratin, Tejal Rao’s adaptation of the recipe for spicy and tingly beef from Xi’an Well-known Meals in New York, Julia Moskin’s recipe for salty-sweet peanut butter sandies.
And it’s been a while since I loved roast marrow bones with parsley salad, so perhaps that as properly. Likewise this vegan tantanmen with pan-fried tofu. And sheet-pan Cajun salmon could be very good, I believe, some evening after I don’t make this butternut squash and green curry soup.
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Now, it’s nothing to do with stocking your pantry or the relative deserves of an air fryer, however I liked this assortment of articles the editors of Standard Mechanics put collectively to have fun the journal’s one hundred and twentieth anniversary: “Our Favorite Stories.” What an archive.
Lastly, right here’s Mitski with “Love Me More,” a single from her forthcoming album, “Laurel Hell.” Hearken to that, good and loud, and I’ll be again on Friday.