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The food journalists Michael Pollan and Michael Moss demonstrate that making a simple and nutritious meal isn’t the chore we’ve been led to believe. Read More...
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The Brooklyn pizza restaurant opens Monday in a new, bigger place with a bigger menu. Read More...
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Mathieu Palombino ventures outside New York City for the first time with his eight styles of pizza. Read More...
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Help is coming in from all corners to help the damaged Coney Island pizza restaurant. Read More...
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An unassuming neighborhood pizza spot proves worthy of a second — and third — glance. Read More...
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Inside the Boerum Hill pizzeria, where a modest facade conceals remarkable pizza. Read More...
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Sbarro is banking on a new pizza recipe and fresher ingredients to transform itself into a “fast casual” restaurant chain like Panera Bread and Qdoba. Read More...
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Pizza Brain, a pizza parlor that is home to the world's largest collection of pizza memorabilia, opens Friday in Philadelphia. Read More...
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Debate the virtues of a thicker, sturdier crust, which has fallen out of style in Neapolitan-mad New York in recent years. Read More...
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A new pizzeria in the East Village, opened by the chef Michael White, offers pizzas as thick as the September issue of Vogue, with an abundance of toppings that would buckle an ordinary pie. Read More...
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This pie, redolent of the Mediterranean, comes together very quickly if you have some dough in the freezer. Read More...
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Mark Bittman answered your pizza-making questions on The New York Times Facebook page this afternoon; here are highlights from the conversation Read More...
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Mark Bittman makes a simple pizza with potato and rosemary. Read More...
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The montanara, a Neapolitan fried pizza, has invaded New York’s crowded pizza ecosystem. Read More...
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Practice following your instincts when it come to pairing wines and foods. The perfect dish to experiment with: pizza. Read More...
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