weinoo

This is actually what I was thinking; and if that's the case, the stove and/or gas lines ought to be adjusted.

I don't understand how so much carbon builds up on a pan bottom? I've been using my All-Clad MC (the original ones, meaning they're probably 30+ years old) pans for a long time, and there has never been a carbon build-up on them.

A sausage and mushroom pizza worked for us.

This pizza basically started the whole "California pizza" thing. Probably first served at Spago (or maybe even before that when Wolfgang was at Ma Maison?).

Alubia blanca beans (pre-cooked), mixed with Parmigiano, roasted garlic and olive oil, topped with bread crumbs and more Parmigiano, baked for about 30 minutes and drizzled with MORE olive oil. This is a nice starter. Penne all'Amatriciana. Good Italian guanciale + Pecorino Romano make this a standout. Sautéed green beans alongside.

Can you make this for me?

I remember it often (from my older NA books) being referred to as "pale, dry sherry."

I added 4 extra shelves (post-reno) to each of my 2 pantry-type cabinets. Our architect/designer thought it would be overkill, but it ain't. In lieu of a step stool, maybe get yourself a step ladder, which I believe is much more stable; and hence, safer.

Sounds about the same as the liquor store I go to at 273 Grand. Has anywhere from a dozen to 20 different bottles of Shaoxing drinking wines.

Also really great on the grill, and a favorite "cut." Remembering when these were almost give aways by butchers!

interesting; I had no idea it could do that.

0 minutes?

Escarole and bean (Jacob's Cattle) soup, with a bit of garlic sausage thrown in.

I'll bet turkey wings would be good.

We were back at Marta this week. One of Significant Eater's favorite pies: The pizza ovens... They go back and forth between the ovens, as they clean and add wood to them alternately. It's quite a dance, and there are usually 3 or 4 people on the pizza line. From 3 PM to 6 PM weekdays, a number of the pizzas on the menu are 1/2 price - place gets busy. The guy on the far left is the grill master; he's actually in front of a huge, wood-burning grill and oven.

Ottolenghi weighs in: He's got a secret...Yotam Ottolenghi’s Secret to Great Sheet-Pan Chicken Recipe...One-Pan Paprika Chicken With Lentils, Squash and Daqa

As you should be!

I don't think it really matter what the thickener is; if too much is used, the initial result will be paste.

Just let the stuff come to room temp, and it should separate easily.

Yes to the cutting board. And a honing rod if you're able to.

Order from Russ & Daughters.

I bought one (a Global) a long time ago, and never liked the handle/grip. It has been used so little it still has its original edge!

I still have one in my catering knife roll!

The restaurateur who does the best job of recreating certain Roman classics at his restaurants in NYC is Danny Meyer, in my opinion. Marta is perhaps the more casual of the two; Maialino the fancier one - but trust me, dress-up is not required at either. Last week, before a couple of shows we were going to see, we had the opportunity to dine at both. At Marta, we sat at the pizza counter. With a salad and an order of meatballs, this was a nice, light dinner. That's the "Amatriciana" pie.

https://www.victorinox.com/us/en/Products/Cutlery/Chef's-Knives/c/CUT_ChefKnives