Pizza Redux: From Crust to Filling

By Katie Barreira

A few weeks back, we stretched pizza dough and ever since, that beautiful, but lonely crust has vexed me like a hanging chad. So here’s a hearty pizza topper the will fill up winter bellies and empty crusts, along with the best technique for baking crisp crust at home if you don’t have a pizza stone.

Super Baa-d Pizza
I love the rich, mildly gamey flavor of lamb meat. Pair it with a smooth and tangy sheep’s milk cheese and you’ve got a double delicious pizza.

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Changing Seasons

By Lori Powell

I’m back at the farmers’ market again. I can’t get enough of it, partly because fall is in the air and another season is coming to a close.

Two more good months of eye catching produce and I’ve already developed the Ed Sullivans. (This TV show aired on Sunday night and it meant that when the show ended, it was bedtime, Monday was a school day and well, you were just a bit sad).

I LOVE the fall season but part of me feels a bit blue… kind of like when you anticipate a vacation and before you know it, you are living the last two days of it and you wonder where the beginning and middle went…you get the picture.

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