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Cooking then baking pasta is something I do well. Restaurants typically can't get anywhere near my macaroni and cheese. I don't bother ordering that anymore. Baked Rigatoni is a slam dunk too. About 10 years ago, I tweaked this one little by little over the course
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It's a little scuffed from sticking to its bag a little bit, but this is a shot of this morning's donut from Ledger/Level 5. Last week was the vanilla, this week is the chocolate. I unfortunately didn't get a hold of this week&
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Bierock is one of my favorite restaurants. Bierocks go by other names, depending on where you are. Here in Wisconsin, they're also known as "pasties", but they're really a food from a bygone era. It's the kind of food railroad builders and
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This is the famous vanilla glaze donut from Level 5, which I get every 3-4 weeks from Ledger Coffee Roasters. It's definitely a raised donut, but the perfect balance of greasiness and light, fluffy, breadiness.
pizza
I was reading on their website that their deep dish pizza isn't really a take on Chicago style or another deep dish style, it's really kind of their own. What I found impressive was how crispy the bottom of the crust was. I like the "
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About once a week I start the day with something sweet like a donut or a pastry. In the past that's meant a stop along my commute to work. Now, it's generally been making trip to different places on the east side of Madison and then
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Today's lunch is the Pepperoni Melt from Cousin's. My favorite sandwich from them is the Club, but I don't want to only get that. When I was a kid, I remember Cousin's standing out because the other submarine sandwich shops never had
pizza
Rocky Rococo always provides me a taste that harkens back to childhood, when for a large chunk of my childhood, it would be my favorite. The sauce, the crust, the sausage are all very distinctive. A broadly-recognized pizza style this pizza most closely resembles might be Detroit steel-pan
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It's been a month since my last trip to Madison Sourdough. Almond croissants contain marzipan and have sliced almonds on the outside. It's my favorite croissant.
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Perico, from La Taguara. It consists of: * seasoned scrambled eggs with some minced peppers in there * crumbled white cheese * black beans * an arepa * nata (cream) I also added guasacaca sauce and sweet plantains for a side.
pizza
While living in Europe, I was lucky to have made friends with a lot of people from Naples. To suggest that people from Naples have very a very strict and narrow view of what pizza is, is perhaps true. But's it's also true they have very
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This isn't a lunch I'd be having, at least on a Wednesday, if it weren't for the pandemic. I'm more of a big dinner person, but once upon a time I ate more at lunch time because I was eating in a