Topping a freshly cooked pizza with a freshly dressed salad of baby greens is a marvelous weeknight meal even if you order the pizza from down the street. But making your own, as The Times learned from...
Author: Sam Sifton
Author: Marialisa Calta
Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted...
Author: Sam Sifton
This is a pizza reimagining of the classic Roman pasta dish cacio e pepe, pasta served with only cheese and black pepper. It came to The Times from the kitchens of Roberta's restaurant in Brooklyn, a pizzeria...
Author: Sam Sifton