I was reading my daily email from the NYT food department and there it was. The perfect confluence – the junction of two rivers – Zucchini and Ricotta.
The month of my birthday. Oh joy. I always look forward to my birthday. Don’t know why. But then I never want to celebrate it. I just look forward to it. I think it’s left over from my
I love making pizza. I love it. It’s just a great all around cooking experience. Ingredients that I love. Flour, yeast, a little cheese (or not), tomatoes, chiles, arugula, carmelized onions