A calzone has many of the perks of pizza. Easy and crowd pleasing, it's a good vehicle for using up odds and ends in the fridge. It also has some happy...
Author: Melissa Clark
Author: Florence Fabricant
Homemade pizza is meant to be imperfect, Sam Sifton argued in 2009, in bringing this recipe to The Times. "Your pizza may look a little funny," he wrote....
Author: Sam Sifton
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until...
Author: Martha Rose Shulman
If you can't get your kids to eat peppers in a salad, you might try this pizza. Even without tomato sauce, this is still a red pizza.
Author: Martha Rose Shulman
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza. Fennel is an excellent source of vitamin C and...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Moira Hodgson
Eating this dish is like eating a salad and a pizza at the same time.
Author: Martha Rose Shulman
Don't ever listen to the deadbeats who tell you that it's hard to cook pizza, that it can't be done at home. They're wrong. Your pizza may look a little...
Author: Sam Sifton
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
The calzone, like the pizza, is a crowd-pleaser, and a excellent vehicle for using up odds and ends in the fridge. This version, which is filled with lemony...
Author: Melissa Clark
One bite of this and I'm transported to a seaside town in Italy or Provence. Keep some dough in the freezer and you can make this very quickly.
Author: Martha Rose Shulman
Author: Moira Hodgson
"The Batali Brothers Cookbook," published in 2013, includes recipes from Benno and Leo Batali, whose father, Mario, also contributed to the book, editing...
Author: Julia Moskin