I was wondering if anyone could help me- my wife told me that before we met, she used to go to the North Woods Inn at Long Beach and she loved the salads there. But I think that they have moved from that location now, because we...

It’s an attractive brick cafe behind shrubs, the kind of smart place that makes this Jolietan feel like he’s traveled to the better-off parts of California or Connecticut. A surprising amount of dishes beyond pizza,...

and there is one of a Margherita cooking. Charring of the crust is totally normal in a wood or coal oven – but it shouldn’t be distracting from the flavors of the pizza. Beware of poseurs...there are a lot of...

, if not ethereal, as I recall. But we all taste things differently – that’s what makes this board so much fun – and I still lean, in that neighborhood, to the slightly charred, wood-burning flavor of Trio...

I made this last year and it was great. Making it again tonight. I could go with the tried and true hickory, but I was wondering if anyone had any fun ideas. I have plenty of types of wood chips on hand. Recipe is from...

the heat until it feels right. The naan was thin and tender with a delicately crisp exterior. The many fine bubbles and some big ones in the dough and the wood charred spots gave it wonderful texture and flavor. http

This new spot caught my eye when I was in the area a while back and decided to give it a try the next time I was in the area. From the name of the place, it looked promising. Not your run of the mill hot dog place. These claimed...

Actually it sounds like New Haven-style pizza to me. With a char crust and served piping hot out of a wood-fired brick oven. Most wood-fired places out here serve their pizzas ‘medium.’ I wonder if you could get them...

In the heart of Rancho Santa Margarita, good pizza. Beyond serendipitous. Imported Italian wood-burning pizza oven, carefully made dough allowed to cold proof for a few days before use, well-chosen toppings applied austerely =...

. The crust … thin yet yeasty … crispy yet pleasantly chewy with perfect char marks. The linked review below put it perfectly “The wood smoke lends a subtle sweetness to the dough”. And if anyone remembers an...

For lunch at Eccolo.

New York’s hottest new pizzeria is an old-school kind of joint with deep Brooklyn roots. Lucali’s in Carroll Gardens has equipment from the departed Leonardo’s, sausage from Esposito Pork Store, and an owner...

In search of wood ovens and charred crust.

Baba ghanouj is a spread made from eggplant and tahini (sesame paste), spiked with lemon and garlic.

When wine-pairing fascination goes a little too far.