Breakfast Pizza of Champions

Let me begin by admitting that pizza is my desert-island food. I could eat it every day. But lets be clear, not that doughy, sorry excuse, Chicago-style, and definitely not with pineapple. Otherwise I’m smitten with that brilliant pie of my ancestors. So when I saw this New York Times Magazine recipe (adapted from the Big Sur Bakery in California), I jumped at the chance to make it for a crowd. The verdict: fantastico!
Hint: Save time and buy dough at your favorite pizzeria, then dress and bake.

Here’s the recipe:

Greek Dinner at the Chef’s Table

Last night I took an unusual cooking class that was two parts food-history lesson and one part cooking class. Maybe you could say it was food theater but it seemed more like eating at a great restaurant and being able to ask the chef as many questions as you wanted. In short, it was brilliant.

The class was conducted by smart and sassy Susan Eckis, a local chef and contributor to Richmond Home. She’s fun and funny and proved extremely knowledgeable about the origins of Greek cuisine. Some basic bits: Seafaring countries have more diverse food because it can be imported more easily. In Greece’s case it’s between Europe and the Middle-East, therefore contains attributes of both. (O.K. there were also great wine parings so I don’t remember all the details.)