Pizza Quest with Peter Reinhart

I have been drooling and laughing and hoping to meet Bob Radcliffe some day as we’ve been posting and reading the wonderful articles about his Tomato Pie journey here on Pizza Quest. Keep them coming Bob!  Don’t stop when you’ve run out of things to say about your Tomato Pies — let’s see about getting you into some cheese making next!  Or, perhaps let us in on some of your…Read More…

  PART FOUR – A MATCH MADE IN HEAVEN I’m known for more than making Tomato Pie on my Franklin County Farm. I’ve also made an appearance of sorts on the front page of the Times – the Franklin Times that is – and the cover of Back Home Magazine (thanks to friend and writer Donna Campbell Smith). Let me explain how my ass gets on the front page! Molly,…Read More…

Hi Everyone, In a day or two we will be posting Part 4 of Bob Radcliffe’s entertaining series on his quest for the perfect “tomato pie.” We’ve been getting great comments on this, especially from people who have been to his Franklin Society events and have had Bob’s pies and have now deified him (read the comments if you don’t believe me). I can’t wait to get to eastern Carolina…Read More…

PART THREE:  TRY IT, YOU’LL LIKE ITLet’s talk tomatoes: Like Mikey in the old cereal TV commercial, here in the South, when it comes to tomatoes it’s often a pleading, “Try it, you’ll like it.”  That’s because down South, leafy greens and butter beans take center stage, leaving tomatoes relegated to salads and canned spaghetti sauce.  I first had to decide which tomatoes to buy. Heck, why would you buy…Read More…

I hope you had a chance to look at my Rack o’ Pork recipe.  If not, I’ll wait a second to continue here. Go on, go back and read it.  I won’t wait for you to make it, but I hope after reading that recipe and this pizza recipe that you’ll be making plans to pick up a rack this weekend. It isn’t easy coming up with pizza recipes to…Read More…

I just found the pizza and sandwich topping of the year!  You heard it here first. In this post I’ll tell you how to make it and, in future posts, how to use it on pizzas and also how to make the King of all Cheese-(Pork) Steak sandwiches, with the left overs. Here’s the background story: I was looking to play with my Primavera one weekend not long ago.  I…Read More…

This Saturday, April 12th, I will once again be at the annual Asheville Bread Festival (this year marks the 10th anniversary). Harry Peemoeller, Lionel Vatinet, and many other great bakers will also be teaching classes and, as usual, every bread baker within at least 100 miles will be there showcasing their beautiful products. It all takes place at the culinary center of A-B Tech, Magnolia Building and I advise you…Read More…

Note From Peter:  Bob’s first installment has drawn a record number of great responses, so I’m excited to offer you Part Two in his ongoing saga. We’ll keep Bob’s story going for as long as he keeps sending us his terrific writing. Enjoy!!   PART TWO.  A GOOD PIE NEEDS A GOOD CRUST. So, “what the heck is a Tomato Pie?” you ask. My seasoned reply is simply that “pizza…Read More…

Note from Peter: Bob Radcliffe is, like me, a North Carolina transplant from Philadelphia and, as you will see, also from Trenton, New Jersey, where at least two things of great historical import have occurred. The first was George Washington crossing the Delaware and turning the tide of the Revolutionary War (not an inconsequential thing). The other is the existence of DeLorenzo’s Pizzeria. Bob has regaled me with stories of…Read More…

Hi Folks, This is mainly for our followers in the Charlotte area where, aside from the national scandal of our mayor resigning over corruption charges (how embarrassing for us all here in this most aspirational of cities, the worst news since the days of Jim and Tammy Fay Baker at the nearby PTL Club and “theme park” — but don’t get me start), tonight we offer a more positive opportunity:…Read More…