Good morning. The speculation of pizza cognition tells us that a person’s first and first supply of pizza — say, Joe and Pat’s on Staten Island in New York; the California Pizza Kitchen in Alpharetta, Ga.; the frozen aisle at Vons in California; a Home of Pizza in Massachusetts; the No Identify Pub within the Florida Keys; Buddy’s in Detroit; or Domino’s wherever — is the pizza that may turn out to be that individual’s inside optimum, the pizza in opposition to which all others are judged.
That is probably not truthful. Tastes may be realized and unlearned. I grew up on slice pizza however now harbor a deep love of pan pizza, which I couldn’t have imagined once I was small. We’re at all times evolving in style and discernment. And so I’m going to explore Dawn Perry’s recipes for French bread pizza this night with an open thoughts: a pepperoni lover’s (above), a four-cheese, and a pesto and mozzarella.
Or, as Daybreak steered, I would freestyle: “Thinly sliced purple onion provides chunk, scorching chile or a pinch of red-pepper flakes cuts the richness of the cheese in virtually each case. Dried oregano and grated Parmesan lend pizzeria vibes, whereas contemporary basil brightens issues up.” Right here we go!
Different issues to prepare dinner in coming days: Melissa Clark’s new recipe for a mushroom and farro gratin, Tejal Rao’s adaptation of the recipe for spicy and tingly beef from Xi’an Well-known Meals in New York, Julia Moskin’s recipe for salty-sweet peanut butter sandies.
And it’s been a while since I loved roast marrow bones with parsley salad, so possibly that as nicely. Likewise this vegan tantanmen with pan-fried tofu. And sheet-pan Cajun salmon could be very good, I feel, some night time once I don’t make this butternut squash and green curry soup.
Many 1000’s extra pleasant recipes are ready for you on New York Times Cooking. It’s a verifiable truth that you simply want a subscription to entry them. Subscriptions help our work and permit it to proceed. Thanks if you happen to’ve taken one out already. (And if you happen to haven’t, would you please take into account subscribing today?)
We’re standing by to render help if something goes sideways in your kitchen or on our web site or app. Simply drop us a line: cookingcare@nytimes.com. We’ll get again to you. And yow will discover us on social media, too: Instagram, TikTok, Twitter and YouTube. Please do!
One final little bit of housekeeping earlier than the hyperlinks: A few of my colleagues are conducting analysis with customers of New York Instances Cooking. Their research are carried out remotely, and anybody who participates in them might be compensated. In the event you’re fascinated about being thought-about for such a paid examine, would you please fill out this brief survey? In case you are chosen, we’ll be in contact quickly to ask a number of extra questions and provide you with extra particulars.
Now, it’s nothing to do with stocking your pantry or the relative deserves of an air fryer, however I liked this assortment of articles the editors of Well-liked Mechanics put collectively to have fun the journal’s a hundred and twentieth anniversary: “Our Favorite Stories.” What an archive.
Melissa Kirsch put me on to Wikipedia Around. You give the location your location, and it calls up articles about locations, occasions and factors of curiosity in your surrounding space. Fairly cool.
Right here’s Tim Parks within the London Evaluate of Books on the history and culture of dueling as recounted in Joseph Farrell’s e book, “Honour and the Sword.”
Lastly, right here’s Mitski with “Love Me More,” a single from her forthcoming album, “Laurel Hell.” Take heed to that, good and loud, and I’ll be again on Friday.