Recipe: Sunflower Seed–Beet Pizza

Sunflower Seed–Beet Pizza Looking for a dish that will use up your CSA haul in one fell swoop and also help you perform at the top of your game? Check out this unique vegan pizza recipe from author and triathlete Brendan Brazier, who is speaking at the Beard House today about nutrition and health.

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America's Classics: Totonno’s, Brooklyn, NY

A stone’s throw from the Cyclone, Totonno’s has been serving Neapolitan-style pies for more than 80 years, the sole hiatus beginning just before the restaurant’s owners accepted their 2009 America’s Classics award, when a fire forced Totonno’s to close for nearly a year. But it has finally reopened, much to the relief of Brooklyn regulars and pizza tourists, and early reports say the pies are better than ever. One of New York’s first pizzaiolos, Anthony “Totonno” Pero left his job making pizzas at Lombardi’s in 1924 to open a Coney Island pizzeria. His new enterprise, Totonno’s, has been in his family ever since. Lawrence Ciminieri, the fourth generation to be in charge, has stayed true to the original recipe. Each pizza is made with imported Italian tomatoes, locally made mozzarella, yeast, flour, salt, and not much else. The last—and arguably most important—component is the oven

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On the Menu: From the Hearth

If you’re a fan of Jim Lahey’s famous bread or Neapolitan-style pizzas, you're in luck: the dough maestro himself will be cooking at the Beard House tomorrow night, and his menu, which includes some of his signature breads, is after the jump: Hors d’Oeuvre Deep-Fried Veal Meatballs Arancini Morels and Thyme on Stirato Cannellini Beans and Pancetta on Stirato Pane Casareccio Dinner Olive Oil–Poached Artichoke Salad with Arugula, Parmesan, and Lemon Vinaigrette Asparagus Sformato with Shaved Asparagus, Guanciale, and Pane di Comune Roasted Suckling Pig with Kumquat Marmalade and Spring Onions Braised and Grilled Baby Spring Lamb with Ramps and Cannellini Beans Strawnoffe

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