Martha+Tom

Food + Drink

Sheet pan pizza 2022

Pizza making around here follows an annual cycle. Since getting a portable, outdoor pizza oven, summers are devoted to Neapolitan-style pies. But in winter, when it’s too cold for the outdoor oven (I found that the Ooni struggles to stay hot enough when it’s below 20º out, plus who wants to walk out there?) we […]

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Does anyone else make sloppy joes with minestrone soup?

The first time I ever ate a Manwich sloppy joe, I thought it was so weird — and definitely not a sloppy joe. It’s not that I’m a snob about food the comes out of a can. It was because, growing up, this is how my family made sloppy joes: Cook some minced onion and […]

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Glad Våffeldagen

We almost missed observing Våffeldagen this year! I threw together my basic pancake batter and poured that in the waffle iron and the holiday was saved, but if I actually plan ahead, my favorite waffle batter recipe is the yeasted waffles from the March/April 2004 Cook’s Illustrated.

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Why you should know how to make pancakes from scratch

This is not a post about why pancakes made from scratch are better than pancakes made from a mix. Pancake mix is fine. I grew up eating pancakes made from Bisquick, and while I haven’t had a Bisquick pancake in a while, if I did I bet I’d enjoy it a lot. But I don’t […]

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All-rye soda bread

Continuing my rye kick, for St. Patrick’s Day I decided to try to make soda bread using only rye flour. I started from a brown soda bread recipe from Cook’s Illustrated. That recipe called for a roughly fifty-fifty mix of white and whole wheat flours, with some wheat bran also thrown in, and enough buttermilk […]

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Broccoli-cheese quiche with rye crust

Quiche was on the menu tonight. I decided to try making the crust with rye flour, figuring the toasted/nutty flavors of rye would be good with savory quiche fillings. In the food processor I combined: 4.3 oz bread flour 2 oz rye flour 1 tsp sugar 1 tsp? kosher salt After mixing that I added […]

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Blast pork loin at high heat

I’ve struggled with the best way to cook pork loin, which tends to come out dry (there’s not a lot of fat in it). Tonight, I think I figured out the solution: Blast it at high heat till it’s almost done. I’ve tried the low and slow approach, with a sear at the end, but […]

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What if: Sweet Baby Ray’s as salad dressing??

THINK about it

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Back on the pizza train

Choo choo! Hadn’t made pizza in, like, forever. This one’s with New York style crust from Peter Reinhart’s American Pie, fermented overnight. Topped with green olives and spicy salami. On the bike ride home, I considered my limitations, size wise. My pizza steel is 14×16″. My peel is 13″ wide. So 13″ is my pizza […]

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Cook’s Illustrated, responsible food writing, and the ‘fartichoke’

It was all born out of desperation. It’s March, the dead time. As I seem to write on this blog every spring, we’ve reached the point in the year where we’re tired of eating the heavy winter dishes, but there’s really nothing fresh yet to speak of. It’s warmer, so we haven’t been craving a hearty […]

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