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lazy pizza dough + favorite margherita pizza

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Raise your hand if you never get pizza right when you make it at home — that the dough doesn’t rise in the time the recipe says it should or it’s impossible to roll out; or that you get it rolled out but once baked, it tastes less like a good pizza crust and more like a tough cracker. Or maybe th opposite happens, that it’s so thick and bready, it reminds you more of a bagel, and sadly, not in a good way. Raise your hand if it never resembles the stuff from you favorite wood-wired pizzeria, all bubbled and crisp but stretchy within, with charred spots throughout and slices that don’t flop like overcooked spaghetti once lifted, sauce and cheese sliding away from you just when you need them in your mouth the most. Me, me, me, me, me. I suspect that all home cooks have a few demon dishes, things they make a million times and are never fully satisfied with, but are still so obsessed that they can never resist a new angle or tactic that promises to bring them closer to thei...
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burst tomato galette with corn and zucchini

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I have a long history of spectacular tomato tart failures. There was the one that enchanted me on TV a decade ago, with a parmesan crust, bacon, fine breadcrumbs and roasted garlic, that — several hours of work later — ended up tasting metallic and clashy against the acidic tomatoes. There was the tomato tarte tatin flop from a fancy French chef, for which I have   only myself   to blame. And two summers ago, there was an heirloom tomato galette, with colors like a rainbow, that fell apart before we ate it. The problem more often than not is a basic one: tomatoes are very wet and tart crusts need to stay fairly dry. But this has never stopped me from trying again, and I’m glad, because it led me to this. Sort of. This too spun from a disaster, a gnocchi failure last week that involved these same fixings. But we were so in love with the combination — lightly charred and slumped cherry tomatoes, sauteed zucchini, crunchy sweet corn, scallions and parmesan that I’ve bec...
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rice-stuffed tomatoes

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Who knew what a year could bring? Certainly not me. A few weeks later, my son turned   three, a few weeks after that, this   cookbook   I wrote came out, and I spent most of the fall in and out of   cities* and TV and radio stations being consumed by it. January brought a month-long nap and then in February and March I was back at it again and decided that if I could make time for 29 awesome towns in five months, maybe the 30th one could be that vacation we’d always wanted, and we   made it so. That’s not all that’s changed. A year ago, I made these for dinner, thinking that my tomato-loving, rice-loving   son   would go to town on them and dinner harmony would at last be achieved. I can hear all the parents reading along, laughing. Of course, he wouldn’t touch them (tomatoes and rice must be separate or they’re terrifying, obviously). This year? He ate two, then two more for lunch the next day and yet another thing that seemed daunting/im...
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