It has been tedious sorting through garden vegetables that were either stuffed into the refrigerator or placed in a cold room when brought in from the precipitous advent of frigid temperatures and arctic winds three weeks ago.
These are about as simple a dessert as there is, and with the counterpoint of the crackly-on-the-outside against the chewy-on-the-inside, it’s just perfection.
What’s au courant is thin-crust pizza, a return to the Neapolitan idea, with fresh ingredients, with greens, either cooked in oven or added at the end.
