Tony writes: I have pizza on the brain. It’s part of my new daydream of starting up a European-ish cafe: polished hard-wood floors, espresso machine hissing in the background, bakery-style pizza (among other homey/ homemade/ hearty things) on the menu. The pizza will be Roman-style,the kind I used to order by the “etto” from the pizzerias lining the harbor in Fiumicino (just outside of Rome; I apprenticed at a fancy fish restaurant there for 6 months): thick
Amanda writes: Hi. I liked the looks of that slow-cooker posole. I was wondering if you have any suggestions for vegetarian slow-cooker recipes? I’m trying to cook more vegetarian.
Tony’s take: Thanks for the question, Amanda. I’m trying to ease up on meat, too. By the looks of it, there are still a couple months of winter left, ample time to have at the slow-cooker. I like the idea of a curry. It’s a preparation that works
Tony’s take: Hey, Lisa, thanks for the question! I’ve done relatively little parchment cookery over the years, but I do love the technique (“en papillote“, as it were). I would definitely encourage you to give it a try: cooking in parchment is easy, healthy without being preachy, and amenable to global ingredients and flavorings (while still sticking to the
Tony writes: I rediscover my slow cooker each winter the way some folks find $10 in the laundry. I’ll be rifling through the cupboard, looking for something (God knows what) and, all of a sudden, I bump into the crock pot, and it’s cold outside, and I experience a strange sense of wonder that life can be as simple as the flick of of a slow-cooking switch. The question last weekend was what to make with my find. I was