Plate to Plate

Eating locally in the Berkshires

Pizza

Broccoli Rabe Pizza

February 1, 2010 at 9:46 AM by Frances

The broccoli rabe we used for this pizza was not, alas, grown locally. It’s hard to find much of anything grown locally here in the Berkshires during the deep January freeze. But! I mention it now not only because it was phenomenally delicious, but because it would probably taste just as fantastic if you have, growing in a cold frame, some frost-kissed lacinato kale, or another hearty green, in place of the broccoli rabe.

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Pizza with Ramp Pesto, and More

May 1, 2009 at 6:00 AM by Dano

Ramps usually taste so mild in final dishes that the essential rampiness of them is completely obscured — that is, I assume there’s a rampiness I’m just not tasting, otherwise what’s the big deal? Here’s the big deal: Don’t cook ramps too much.

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Whole Wheat Pizza Dough

January 25, 2008 at 10:44 AM by Frances

One of our many pizza dough recipes, adapted from the Cook’s Illustrated Best Recipe bible.

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