Throughout this challenge I came across alternate ways of making pizza dough using interesting raitos, methodologies or ingredients. Since I usually just made a cheese pizza with each of them (a nice baseline that lets me judge solely on the crust) I don’t think they need their own post, but I’m going to touch on…
I was at a work conference in Manhattan for a week and decided to seize this opportunity to squeeze in a few more famous pizza places into my year. Joe’s Pizza on Broadway. All the pizza people have a consensus that this is an exemplary NY slice and I was curious to give it a…
In the beginning, and some weeks through this year I didn’t feel up for the research and effort new styles of pizza required so I went to my standard New York style pizza dough and just played with different toppings. [Shout out to Tony Gemignani’s method for a great dough] This was usually informed by…
If you think pizza means a thin, round, crisp-bottomed crust with neatly arranged toppings, sfincione (pronounced sfeen-cho-nay) is here to shake up your expectations. This is not your typical pizza—it’s thick, spongy, loaded with flavor, and dripping with history. The name itself comes from the Latin spongia, meaning sponge, which is fitting given its airy,…
A Classic of Swedish Comfort Food Raggmunk is Sweden’s beloved potato pancake, a dish that combines the crispy goodness of fried potatoes with the heartiness of a traditional Swedish meal. Served with fried pork (fläsk) and lingonberry jam, this dish represents the perfect balance of savory, crispy, and sweet flavors. Often enjoyed during the colder…
Kjøttkaker, Norway’s beloved homemade meatballs, are a hearty, rustic dish that embodies Norwegian home cooking and family traditions. Unlike the smaller, delicate Swedish meatballs (köttbullar), Norwegian kjøttkaker are larger, coarser, and more rustic, served in a rich brown gravy (brun saus) with potatoes, lingonberry jam, and mushy peas. This dish is a symbol of Norwegian…
Swiss cheese fondue is a smooth, melted cheese dish, typically made with a blend of two or more cheeses, white wine, garlic, and seasonings, served in a fondue pot over a low flame. Essential Ingredients: Some regional variations use different cheese blends or add herbs, mushrooms, or even tomatoes for unique flavors. Tasting Notes: A…
Hungarian Ghoulash is one of Hungary’s most iconic and beloved dishes, a hearty, paprika-infused beef stew that has been enjoyed for centuries. Unlike thick, heavy stews, Hungarian goulash is a rich yet light dish, made with tender slow-cooked beef, sweet paprika, onions, and potatoes, resulting in a deeply flavorful, slightly spicy, and aromatic meal. This…
A Dish That Defines Ukrainian Heritage Borscht (борщ) is Ukraine’s national dish, a rich, deeply flavorful beet soup that has been enjoyed for centuries. Known for its brilliant red color, complex sweet-sour taste, and nourishing ingredients, borscht is more than just food—it is a symbol of Ukrainian identity, hospitality, and resilience. Though variations of borscht…
A Dish Steeped in Irish History and Comfort Dublin Coddle is a rich, slow-cooked stew made with sausages, bacon, potatoes, and onions, originating from Dublin, Ireland. Known as a working-class meal, this dish has been enjoyed for centuries, especially on cold evenings or after a night at the pub. Unlike the more famous Irish stew…