Moe Doiron/The Globe and Mail
There has been a lot of excitement over the brilliant no-knead, no-fuss pizza dough developed by Jim Lahey, the groundbreaking chef and owner of Sullivan Street Bakery in New York. His new book, My Pizza, is a great buy, not only for the pizza dough, but for his inventive toppings. The recipe takes five minutes to put together, make it the night before you want it. The crust is crispy with a little chew in it and very light. Its simplicity and taste will make it a staple in my house. Pizza might soon become a dinner staple in your house, too.
Asparagus both wild and tamed is an integral part of the Italian diet, and makes a great accompaniment to this wild leek pizza. It is most often served as a salad, but also adapts well to soups. Green asparagus is the type mostly grown in Italy and here, but white asparagus is taking hold as it is around the world. It is the same plant but white asparagus is grown covered with earth. The lack of light means that the plant cannot produce chlorophyll.
Lucy Waverman