A few months ago, a friend called to say that she was telling her office mates about how I love to grill pizza and they set to searching for my recipe on this site and couldn’t find it. Gulp, I said, I’ve just never written it up! From that day forward, I made it my Summer Priority to walk you through pizza on the grill, but I have failed at each turn. Either we’ve made the pizza too late in the evening and the pictures came out anything but appetizing, or the day I decided to try again, it has rained. Seriously. If you want thunderstorms to suddenly threaten, let me promise to make you grilled pizza for dinner.
August, 2009 Archive
I’ve spent way too much time this summer trying to dream up a pasta salad that wasn’t boring, or predictable, or well, you know, the kind of familiar pasta salad territory you don’t need me to go over for you. Because I love a good pasta salad, I just don’t find them often. Usually, they’re missing the freshness you’d expect from something you eat in the summer, when the markets are bursting at the seams with peak-season produce. Often the dressing is a throw-away, either a too-plain vinaigrette or heaps of mayonnaise, lending itself to more of a mass than a salad. So I knew what I didn’t want, I just hadn’t figured out what I did.
Old-school pound cakes come with their own easily-remembered formula (a pound of butter to a pound of sugar, eggs and flour) with leavening only coming from the air one whips into the batter. But just because it’s the classic way to do it, doesn’t mean mean I don’t think most pound cakes need a little extra creativity to keep them from becoming foamy, forgettable bricks. You can swap out some of the butter for cream cheese, as I do in my favorite non-traditional pound cake recipe, you can add loads of lemon, baking powder, baking soda and buttermilk, rendering something that is impossibly delicious but really, a pound cake in name only, or you can do as James Beard does, and apply smart cake-baking techniques to improve the predictable.