Cheese Pizza Quotes

What do we do now?" Gansey asked. From the other room, Calla bellowed, "GO BUY US PIZZA. WITH EXTRA CHEESE, RICHIE RICH." Blue said, "I think she's starting to like you.

I hate this place,” Tiara whimpered. “It’s super creepy. Like a haunted Chuck E. Cheese’s where the games all want to kill you and you never get your pizza.

My friend is having his period," I told the pizza guy, and handed him his tip. "He needs Britney and extra cheese to get him through it. I'm trying to be supportive.

They said you can't go to the moon. They said you can't put cheese inside a pizza crust, but NASA did it. They had to, because the cheese kept floating off in space.

If that’s how you react to my bringing over a baked Ziti, I now question the poor pizza boy, you know he’s all of eighteen, right? You can’t be accosting that boy, Noah, doesn’t matter how grateful you are he brings you a cheese pie.

They say that maths is a language. So how do I order a pizza with extra cheese in maths?

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

To those of us accustomed to newspaper headlines, 'PIZZAS' in inverted commas suggests these might be pizzas, but nobody's promising anything, and if they turn out to be cardboard with a bit of cheese on top, you can't say you weren't warned.

In the United States, frozen cheese pizza is regulated by the Food and Drug Administration. Frozen pepperoni pizza, on the other hand, is regulated by the Department of Agriculture.

Are oysters aphrodisiacs? For men, the smell of baked cinnamon buns had such a powerful impact on libido that it trumped the scents of a slew of various perfumes combined. Men were also strongly aroused by the scent of pumpkin pie, lavender, doughnuts, cheese pizza, buttered popcorn, vanilla and strawberries. The foods and smells that got women going more than anything else were licorice, banana nut bread, cucumbers, and candy.

And many students can't go a week without a savory cheese tart they call a 'pizza'....

It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms. We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England.

Can’t you have a pizza from the menu just for once, darling? A nice, normal pizza? Why do I always have to call and give them a set of instructions like I’m trying to help a blind person land a plane?” “And extra cheese if it’s good cheese! Ask if they have good cheese!

Bring wine,” she hissed into the phone. “And Matthew’s pizza. Those lima beans with feta cheese from Mezze. Sopa-pillas from Golden West. Hurry!

Cheese pizza is a fine thing, no doubt, but the addition of pepperoni makes it into something totally different—namely, a pepperoni pizza—and a pepperoni pizza is not the same as a cheese pizza, for it has pepperoni. These things are not the same. Unalike. Dissimilar. Two entirely separate and distinct Platonic categories. One titled cheese pizza. The other entitled pepperoni pizza.

You tried so hard to give your kid food that was healthy, she thought. The soy cheese pizza. The organic peas and broccoli and baby carrots. The smoothies. The hormone-free milk. The leafy greens. You kept processed food to a minimum, threw Halloween candy out after a week. Never let him eat the icies they sold in the park, because they had red and yellow dye in them. And then you gave him this?

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

He Liked Pizzas, she Burger. He Liked Italian, she Continental. He Liked muffins, she puffs. Poles apart they had no chance, but cheese kept them together.

You should use any cheese on pizza as long as it's 100% Mozzarella.

I’ve been thinking lately of our pizza nights. Dough from scratch, sauce from scratch, cheese from…well, from the store. Not goin’ that far. I loved the making of bread, the dough for the crust. Flour and water in your hands, first separate and then merging into a silky whole. The yeast and gluten making it a living thing. It moves when you poke it. It breathes into your hands. Our hands covered in flour, we open a bottle of wine, and we eat the pizza we made, and…we just watch whatever’s on TV and fall asleep in a wine and bread coma. I think love is cooking together. I think it’s making something with each other, that’s what I think, Alice. I don’t know what you think. Turns out that I didn’t know what you were thinking at all.

They were most peculiar. And they eat pizza pie.” “For breakfast?” “No, for lunch and dinner. But it’s not a pie at all, it’s a kind of bread with tomato sauce and cheese on it.” “Sounds dreadful.

Well, somehow I felt if I sent Sally a donation, she would open the envelope herself and squeeze the cash into the hip pocket of her elastic- waist jeans. She would treat herself at Pizza Hut, using my envelope to dab pepperoni grease from her chin. I imagined her maybe having garlic cheese bread on the side and a salad of iceberg lettuce topped with blue- cheese dressing, Bacos and croutons.

Processed, heated, and refined fats, as well as “trans fats” (hydrogenated fats), are the bad fats commonly found in foods such as margarine, shortening, your average American pizza, and the processed cheese so widely available in grocery stores. These bad fats have been linked to a higher risk of heart disease, macular degeneration, multiple sclerosis, certain cancers, diabetes, obesity, osteoporosis, infertility and endometriosis, and depression.3 (For more on fats, see chapter 16.)

Wednesday is pizza day at Chadham High. The lunchroom smells like a cross between a sewer and a dead skunk. Chadham High pizza consists of a cardboard crust and sauce made of mud, topped with some kind of fungus that looks suspiciously like phlegm pretending to be cheese.

Here’s the thing: If you’re bereft and grieving and brokenhearted, and you’re presented with the opportunity to say, My name is Peter Parker. I was bitten by a radioactive spider and now I’m covering myself in parmesan cheese and chili flakes because I am pizza … You must—must!—take it.

My mother grimaces, clearly on to my BS. She’s what you’d call a health fanatic times one hundred, from the raw-ful cuisine she makes us eat to her handmade sanitary napkins (no joke: the woman actually uses kitchen sponges), and so, pepperoni-and-cheese-laden pizza ranks right up there with what fur coats are to PETA.

What do you want me to do?" Amy repeated, then added. "Is there any pizza left in that box?" Ambrosia shook her head. "You want me to order pizza?" With all my freaking heart," Amy said, smiling. "Think of it as the last supper. Oh, and ask for extra bacon and cheese, okay. I've been craving bacon like you wouldn't believe.

Now, granted, Howard doesn't fit the conventional psychological profile of a rebounder - that of the no-nonsense, utilitarian "dirty work" specialist. Rather, this is a guy who sings Beyoncé at the free throw line, who quotes not Scarface but Finding Nemo, whose idea of humor is ordering 10 pizzas to be delivered to another player's hotel room, or knocking on teammates' doors and sprinting off down the hall, giggling. He goofs around during practice, during press conferences and during team shootarounds, for which Magic coach Stan Van Gundy has had to institute a no-flatulence rule because, as teammate Rashard Lewis says, "Dwight really likes to cut the cheese.

But beyond the extravagance of Rome's wealthiest citizens and flamboyant gourmands, a more restrained cuisine emerged for the masses: breads baked with emmer wheat; polenta made from ground barley; cheese, fresh and aged, made from the milk of cows and sheep; pork sausages and cured meats; vegetables grown in the fertile soil along the Tiber. In these staples, more than the spice-rubbed game and wine-soaked feasts of Apicius and his ilk, we see the earliest signs of Italian cuisine taking shape. The pillars of Italian cuisine, like the pillars of the Pantheon, are indeed old and sturdy. The arrival of pasta to Italy is a subject of deep, rancorous debate, but despite the legend that Marco Polo returned from his trip to Asia with ramen noodles in his satchel, historians believe that pasta has been eaten on the Italian peninsula since at least the Etruscan time. Pizza as we know it didn't hit the streets of Naples until the seventeenth century, when Old World tomato and, eventually, cheese, but the foundations were forged in the fires of Pompeii, where archaeologists have discovered 2,000-year-old ovens of the same size and shape as the modern wood-burning oven. Sheep's- and cow's-milk cheeses sold in the daily markets of ancient Rome were crude precursors of pecorino and Parmesan, cheeses that literally and figuratively hold vast swaths of Italian cuisine together. Olives and wine were fundamental for rich and poor alike.

Do you really think my feet smell?” I don’t. I love the way he smells after a lacrosse game--like sweat and grass and him. But I love to tease, to see that unsure look cross his face for just half a beat. “Well, I mean, on game days…” I say. Then Peter attacks me again, and we’re wrestling around, laughing, when Kitty walks in, balancing a tray with a cheese sandwich and a glass of orange juice. “Take it upstairs,” she says, sitting down on the floor. “This is a public area.” Disentangling myself, I give her a glare. “We aren’t doing anything private, Katherine.” “Your sister says my feet stink,” Peter says, pointing his foot in her direction. “She’s lying, isn’t she?” She deflects it with a pop of her elbow. “I’m not smelling your foot.” She shudders. “You guys are kinky.” I yelp and throw a pillow at her. She gasps. “You’re lucky you didn’t knock over my juice! Daddy will kill you if you mess up the rug again.” Pointedly she says, “Remember the nail-polish-remover incident?” Peter ruffles my hair. “Clumsy Lara Jean.” I shove him away from me. “I’m not clumsy. You’re the one who tripped over his own feet trying to get to the pizza the other night at Gabe’s.” Kitty bursts into giggles and Peter throws a pillow at her. “You guys need to stop ganging up on me!” he yells.

Damon looked at the odd food and frowned. That sure as hell didn't look like heaven to him. Glancing up at Nicole, he watched her lift a piece of pizza to her lips taking a large bite, the cheese stringing from her lips to the pizza. Her tongue licked out to wrap around the cheese to bring it back to her mouth. Her moan was one of ecstasy. His pants became uncomfortably tight. Damn if this was the way she ate pizza, he was going to buy the fucking place.

Maybe we’re feeling left out or defective, ashamed or insecure. The feelings get too big and … for many of us, the fix is to binge on treasure troves of sugar and fat: pizza, ice cream, cookies, cheese, chocolate. For a little while, the chemical relief numbs out the hurt. Hurt? Worry? It’s all shoved deep down beneath layers of chips or donuts. Hidden. Out of sight and out of mind. Until the chemical buzz begins to wear off … and it turns out that the feelings never went away. They’re still here. And worse, now there’s self-loathing and shame to add to the mix. So we punish ourselves … until the hurt gets too big, and the cycle starts again. For those of us who starve ourselves, the story isn’t much different. We’re still trying to escape overwhelming feelings—of being a fraud, not good enough, unworthy, a failure. Instead of indulging in cover-up chaos, undereaters (like I was) discover relief—even a sense of power—in artificial control.

Could be just the local boys holding a moonlight circle-jerk up on the hill or sitting around on the tombstones smoking grass. Mostly he'd run into them over in Cumberland, on the checkout line at the supermarket, each with two or three little kids and a little underage wife - who already looks as though life has passed her by - with poor coloring and a pregnant belly pushing a cart piled with popcorn, cheese bugles, sausage rolls, dog food, potato chips, baby wipes, and twelve-inch-round pepperoni pizzas stacked up like money in a dream.

The square pizza at Di Fara is a complex, multi-step thing: a 1/2-inch-thick crust pressed out into a pan, topped with a long-simmered San Marzano tomato sauce, slices of fresh mozzarella cut from a fist-sized ball, slices of aged mozzarella, grated Parmigiano-Reggiano or Grana Padano that he feeds through a hand-cranked grater as he goes, plenty of olive oil poured from a copper jug, and fresh herbs snipped with scissors. It’s sort of like focaccia—focaccia that oozes so much cheese and tomato that you need a knife, a fork, and three napkins to eat it.

He calls me into the kitchen an hour later, with the fake enthusiasm of a father who has screwed up big-time. Bones are heaped on the cutting board. A pot of glue boils on the stove. Bit of gray, green, and yellow roll in the burping white paste. Dad: "It's supposed to be soup." Me: Dad: "It tasted a bit watery, so I kept adding thickener. I put in some corn and peas." Me: Dad: [pulling wallet out of his back pocket] "Call for pizza. I'll get rid of this." I order double cheese, double mushroom. Dad buries the soup in the back year next to our dead beagle, Ariel.

A primary goal of food science is to create products that are more attractive to consumers. Nearly every food in a bag, box, or jar has been enhanced in some way, if only with additional flavoring. Companies spend millions of dollars to discover the most satisfying level of crunch in a potato chip or the perfect amount of fizz in a soda. Entire departments are dedicated to optimizing how a product feels in your mouth—a quality known as orosensation. French fries, for example, are a potent combination—golden brown and crunchy on the outside, light and smooth on the inside. Other processed foods enhance dynamic contrast, which refers to items with a combination of sensations, like crunchy and creamy. Imagine the gooeyness of melted cheese on top of a crispy pizza crust, or the crunch of an Oreo cookie combined with its smooth center. With natural, unprocessed foods, you tend to experience the same sensations over and over—how’s that seventeenth bite of kale taste? After a few minutes, your brain loses interest and you begin to feel full. But foods that are high in dynamic contrast keep the experience novel and interesting, encouraging you to eat more. Ultimately, such strategies enable food scientists to find the “bliss point” for each product—the precise combination of salt, sugar, and fat that excites your brain and keeps you coming back for more. The result, of course, is that you overeat because hyperpalatable foods are more attractive to the human brain. As Stephan Guyenet, a neuroscientist who specializes in eating behavior and obesity, says, “We’ve gotten too good at pushing our own buttons.” The modern food industry, and the overeating habits it has spawned, is just one example of the 2nd Law of Behavior Change: Make it attractive. The more attractive an opportunity is, the more likely it is to become habit-forming.

Tuesday. When five o’clock Tuesday evening comes, I approach the apartment, carrying two large pizzas—a cheese pizza with only cheese, like Madison requested, the other a monstrosity made with ham and pineapple. Hesitantly, I knock, hearing a flurry of footsteps inside before the door yanks open, the little ball of energy in front of me, grinning. “Madison Jacqueline!” Kennedy shouts, popping up in my line of sight. “What did I say about answering the door like that?” “Oh.” Her eyes widen, and before I can say a word, she swings the door shut, slamming it in my face. I stand here for a moment before the door cracks open again, her head peeking out as she whispers, “You gots to knock.” As soon as it shuts again, I tap on the door. “Who’s there?” she yells. “Jonathan.” “Jonathan who?” I laugh, shifting the pizzas around when they start slipping from my grip. Before I can answer, the door opens once more, Kennedy standing there. “Sorry,” she mumbles, motioning for me to come in as she grasps Madison by the shoulders, steering her along. “We’re working on this stranger danger thing. She’s way too trusting.” “But I know it was him,” Madison protests. “You can never be too sure,” Kennedy says. “It’s always best to double-check.” I open my mouth to offer an opinion but stop myself, not sure if I’m at that place where my advice is welcome. I’m not trying to get kicked out before even eating any pizza

Smokers exist in every kitchen. It kills a tastebud or two but we all die, and no one knows better than those who club the fish, clean the guts from the meat, and serve for your delectation a plate from which all blood has been wiped. We cook despite bad pay and sore backs and inadequate sleeps in apartments we can't afford and we wake up choosing again that most temporary of glories that is made, and then consumed: we know. We all die. Whether it comes after thirty years of hard labor or sixty at a desk, whether we calculate or plan, in the end we have only the choice of what touches the lips before we go: lobster if you like it or cold pizza if you don't, a sip of smoke, a drink, a job, a reckless passion, raw fish, the beguilement of mushrooms, cheese luscious beneath its crown of mold. What sustains in the end are doomed romances, and nicotine, and crappy peanut butter, damn the additives and cholesterol because life is finite and not all nourishment can be measured. When I learned to smoke behind a restaurant, my breath curling toward an inconsolable sky, I learned what it means to live by the tongue, dumb beast, obedient to neither time nor money, past nor future, loyal to a now worth living. I took my cigarette to the filter, and for the first time I appraised my employer back. He claimed to have evolved past fear. He lied. Behind the mask was a damp, scared boy. Fear of toxins, fear of carcinogens, tear of flood and smog and protest and entropy and all that could not be optimized, controlled, bought and held behind glass. Fear fueled a country so intent on perfection that they would give up the world.

There are four cheeses! It's a 'Quattro Formaggi' Pizza!" "A 'Four-Cheese' Pizza? Well, duh. That's a standard pizza topping, even in Italy. There's nothing special or even unusual about that! So why the big reaction?!" "Because the four cheeses were blended together and balanced with absolute perfection! The deliciousness of most cheeses is rooted in their mellow richness and sharp saltiness. With those flavors as his baseline... he took four cheeses and balanced them so that their quirks and strengths play off each other brilliantly! That sharp, salty battle is a stark contrast to the thick sweetness of the shigureni beef- the gap between them creating a full-bodied and indescribably delicious flavor! Then there's the texture contrast of the gooey cheese and the crisply fragrant crust..." "And you can't forget the tingly bite of the black pepper sprinkled across the top. What a marvelous accent! All the various flavors blossom to their full potential inside the mouth, each making the salty cheese stand out more and more..." We came out of the blocks with the bitterness of the artichokes... then we jumped to the cynarine-boosted sweetness of the shigureni beef... ... and ended with a leap to a salty Quattro Formaggi Blend!

So, uh, where should I…?” I told up the pizza boxes as I trail off. “Oh, right. Kitchen table’s fine.” “I’ll show you!” Madison announces, as if I don’t know where it is, but I let her lead me there anyway. Kennedy shuts the door and follows behind us. I set the boxes on the table, and Madison doesn’t hesitate, popping the top one open. She makes a face, looking horrified. “Gross!” “What in the world are you—?” Kennedy laughs as she glances at the pizza. “Ham and pineapple.” “Why is that fruit on the pizza?” Madison asks. “Because it’s good,” Kennedy says, snatching the top box away before opening the other one. “There, that one’s for you.” Madison shrugs it off, grabbing a slice of cheese pizza, eating straight from the box. I’m gathering this is normal, since Kennedy sits down beside her to do the same. “You remembered,” she says plucking a piece of pineapple off a slice of pizza and popping it in her mouth. “Of course,” I say, grabbing a slice of cheese from the box Madison is hoarding. “Pretty sure I’m scarred for life because of it. Not something I can forget.” She laughs, the sound soft, as she gives me one of the most genuine smiles I’ve seen in a while. It fades as she averts her gaze, but goddamn it, it happened. “You shoulda gots the breads,” Madison says, standing on her chair as she leans closer, vying for my attention like she’s afraid I might not see her. “And the chickens!” “Ah, didn’t know you liked those,” I tell her, “or I would’ve gotten them.” “Next time,” she says, just like that, no question about it. “Next time,” I say. “And soda, too,” she says. “No soda,” Kennedy chimes in. Madison glances at her mother before leaning even closer, damn near right up on me, whisper-shouting, “Soda.” “I’m not so sure your mom will like that,” I say. “It’s okay,” Madison says. “She tells Grandpa no soda, too, but he lets me have it.” “That’s because you emotionally blackmail him,” Kennedy says. “Nuh-uh!” Madison says, looking at her mother. “I don’t blackmail him!” Kennedy scoffs. “How do you know? You don’t even know what that means.” “So?” Madison says. “I don’t mail him nothing!” ... “You give him those sad puppy-dog eyes,” Kennedy says, grabbing Madison by the chin, squeezing her chubby cheeks. “And you tell him you’ll love him ‘the mostest’ if he gives you some Coca-Cola to drink.” “ ‘Cuz I will,” Madison says. “That’s emotional blackmail.” “Oh.” Madison makes a face, turning to me when her mother lets go of her. “How ‘bout root beer?” “I’m afraid not,” I tell her. “Sorry.” Madison scowls, hopping down from the table to grab a juice box from the refrigerator.

I was settin’ at this restaurant When the waiter came up and said, “What do you want?” I looked at the menu—it looked so nice Till he said, “Let me give you a little advice.” He said, “Spaghetti and potatoes got too much starch, Pork chops and sausage are bad for your heart. There's hormones in chicken and beef and veal, Bowl of ravioli is a dead man’s meal. Bread's got preservatives, there's nitrites in ham, Artificial coloring in jellies and jam. Stay away from doughnuts, run away from pie, Pepperoni pizza is a sure way to die. Sugar’s gonna rot your teeth and make you put on weight, Artificial sweetener’s got cyclamates. Eggs are high cholesterol, too much fat in cheese, Coffee ruins your kidneys and so do teas. Fish got too much mercury, red meat is poison, Salt's gonna send your blood pressure risin’. Hot dogs and bologna got deadly red dyes, Vegetables and fruits are sprayed with pesticides.” So I said, “What can I eat that's gonna make me last?” He said, “A small drink of water in a sterilized glass.” And then he stopped and he thought for a minute, And said, “Never mind the water—there’s carcinogens in it.” So I got up from the table and walked out in the street, Realizin’ there was absolutely nothing I could eat. So I haven't eaten for a month and I don't feel too fine, But I know that I'll be healthy for a long, long time.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

Martha would come over every week and check on Mia and work with her on relaxation and breathing exercises to prepare for the natural labor. Jenny was on board with the natural thing too, so of course she and Mia dragged Tyler and me to the Bradley Birthing Method classes. It was hysterical; we had to get in all kinds of weird poses with the girls while they mimicked being in labor. We would massage their backs while they were perched on all fours, moaning. One of the hardest things I’ve ever done is contain my laughter during those classes. Mia was the freakin’ teacher’s pet because she was taking it so seriously. Right around the third class, they showed us a video of a live birth. I had nightmares for a week after that. Tyler and I agreed that we had to find a way to get out of going to the classes. We hadn’t mutually agreed on a plan, so during the fifth class, Tyler took it upon himself and used his own bodily gifts to get us into a heap of trouble. Tyler is lactose intolerant, and he has to take these little white tablets every time he eats cheese. The morning of the class, he stopped by the studio with a half-eaten pizza. I didn’t even think twice about it until that night in class during our visualization exercises when this god-awful, horrendous odor overtook our senses. At first everyone kept quiet and just looked around for the source. There wasn’t a sound to accompany the lethal attack, so everyone went into investigation mode, staring each other down. Mia began to gag. I heard Jenny cry a little behind us. Finally when I turned toward Tyler, I noticed he had the most triumphant glimmer in his eyes. I completely lost my shit. I was rolling around, laughing hysterically. Mia grabbed the hood of my sweatshirt and pulled me to my feet. “Outside, now!” She was scowling as she dragged me along. When we passed Tyler, she pointed to him angrily. “You too, joker.” Mia and Jenny pressed us up against the brick wall outside and then gave us the death stare, both of them with their arms crossed over their blooming bellies. They whispered something to each other and then turned and walked off, arm in arm. We followed. “Come on, you guys, it was funny.” Jenny stopped dead in her tracks and turned. She jabbed her index finger into my chest and said, “Yes, it is funny. When you’re five! Not when you’re in a room full of pregnant women. Do you know how sensitive our noses are?” I shrugged. “It wasn’t me.” “Oh, I know he’s a child,” she said but wouldn’t even look at Tyler. “And you are too, Will, for encouraging it.” Mia was glaring at me with a disappointed look, and then she shook her head and turned to continue down the street. Jenny caught up and walked away with her. “God, they’re so sensitive,” I whispered to Tyler. “Yeah, I kinda feel bad.” Without turning around, Mia yelled to us, “You guys don’t have to come anymore. Jenny and I can be each other’s partners.” I turned to Tyler and mouthed, “It worked!” I had a huge smile on my face. Tyler and I high-fived. “Why don’t you guys go celebrate? I know that’s what you wanted,” Jenny yelled back as they made a sharp turn down the sidewalk and down the stairs to the subway. “Nothing gets past them,” Tyler said

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

Heaven would be a comfortable chair, a library, Diet Coke, and an occasional cheese pizza. Sex once in a while. No talking. ~ Drew Stirling

1 cup milk plus: 1. Small bowl cold cereal + blueberries + yogurt 2. 1 egg, scrambled or boiled + 1 slice toast + strawberries 3. 1 cut-up chicken sausage + toast + ½ banana 4. ½ bagel + cream cheese + raspberries 5. 1 slice ham on toast + ½ orange 6. ½ tortilla rolled up with cheese + melon + yogurt 7. Small bowl oatmeal + cut-up bananas and strawberries Lunch and Dinner 1. 1 salmon cake + carrots + rice 2. Fish pie + broccoli 3. 3 oz salmon + cup of pasta + peas 4. 2 fish sticks + cup couscous + veg 5. ½ breast of chicken + veg + small potato 6. Roast chicken + dumplings + veg 7. 1 meat or peanut-butter-and-jelly sandwich + apple + yogurt 8. 1 small homemade pizza + fruit 9. Pasta with tomato sauce and cheese + veg 10. Chicken risotto + veg 11. Ground beef + potato + peas 12. Small tuna pasta bake + veg 13. 4 meatballs + pasta + veg 14. Chicken stir-fry with veg + rice

I ran through the store gathering together some basic foods. Bread, cheese, Tastykakes, peanut butter, cereal, milk, Tastykakes, eggs, frozen pizza, Tastykakes, orange juice, apples, lunch meat, and Tastykakes.

Sesame Crackers We love crackers in my house, where they serve as both a tasty snack and a baby weaning tool! They are so easy to make, I just take a portion off my pizza dough when I’m getting ready to make pizza and roll out the cracker shapes. The boys love cutting the crackers into fun shapes and munching on them when they’re still warm. serves 4 for lunch ¼ quantity of pizza dough • 100g sesame seeds flour for sprinkling to serve cheese and sliced tomato or hummus or tabbouleh Method Preheat a fan oven to 210°C and line a baking tray with greaseproof paper. Sprinkle a clean, flat surface with flour. Roll out the dough as flat as you can get it. Sprinkle the sesame seeds on top and roll again so that they are embedded into the dough. Cut the dough into shapes and place on the lined baking tray. Bake in the oven until golden brown. The time it takes will depend on how thinly you roll your dough. Make sure your oven light is on and watch the baking tray closely. Mine take about 7 minutes to bake. Cool on a wire rack and then serve with your chosen topping. The crackers will keep in a dry airtight container for up to three days.

The Evolution of Appetite [10w] String cheese and juice boxes; pizza and beer; pussy and Jack.

Pizza vs. Internet Porn I'm still debating whether pizza or internet porn is the best thing ever invented. I've already jack-off three times while eating a double-cheese pepperoni pie making my careful deliberations.

In my one desire to know you, all else melted away.” That you is that immensity which is the climax of desires, that you is that which all your desires are chasing. When you ask for a pizza, you are not really asking for a pizza. You are asking for That. But because you have no way to come to That, so you take an ugly substitute, an ugly shortcut. So what do you order? A pizza. But what do you want? God. So you want God, but that is not being sold in any of these huts. So instead you go and say, “Pizza with extra cheese, seasoning and this and that.” That waiter is an idiot. Had he been a realized man, he would have said, “We don’t sell God. And that is what you need.

GRILLED ZUCCHINI PIZZA BITES SERVES  8   PREPARATION TIME  10 MINUTES   COOKING TIME  10 MINUTES I don’t know anyone who can say no to a mini pizza. Here, instead of pizza dough, thinly sliced zucchini rounds provide a healthy base for the marinara sauce and mozzarella. I top each with a small round of pepperoni, which is easily omitted for a lighter, vegetarian snack. These disappear fast, so double the recipe if your crew is extra hungry! 2 medium zucchini 2 teaspoons olive oil ¼ cup homemade or store-bought marinara sauce 24 pieces of thinly sliced low-fat pepperoni (optional) 4 ounces fresh mozzarella cheese, cut into 24 pieces ½ teaspoon kosher salt   1 Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high. 2 Trim the ends from the zucchini and slice each zucchini crosswise into ½- to ¾-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes. 3 Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with ½ teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary). 4 Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm. PER SERVING: Calories 74 / Protein 9g / Dietary Fiber 3g / Sugars 1g / Total Fat 5g

The two of them swung by the pizza parlor in her minivan and picked up his favorite, pepperoni with extra cheese,

Out of nowhere, our problem was solved. We had a stringer in New York whose life was spent collecting awful things for us off the cable channels: biker astrologists, transvestite psychics, body-building sexologists, stuff like that. He lived in a cold-water flat somewhere on the Upper West Side dodging cockroaches the size of rats while he survived on pizza. One night he was watching a cable channel unbelievably called Channel 69. Exercising their rights under the First Amendment, anyone at all could pay ten dollars and go on Channel 69 to do a number, because in America everyone is entitled to self-expression: it’s in the Constitution. Our stringer was halfway though a five-cheese pizza with extra cheese when he was suddenly face to face with an Hispanic woman in a green feather boa singing the Lionel Ritchie hit ‘Hello’ while she pounded away at a Yamaha portable piano. He had never seen anything like her in his life and for a while he thought there might be something wrong with the pizza, but when he recovered his mind he sent me a video by courier. The video had the artist’s name handwritten on the label. It was Margarita Pracatan.

Cheese by Maisie Aletha Smikle and Abigail LaTonya Waugh Cheese Cheese Cheese I must get some cheese A rat I must appease And put Micky mouse at ease I need cheese for the steak To shred and bake To make bread and cake While I'm awake Warm cheese is so gooey Heat it longer it melts to oil Floating when it’s boiled Water and oil they just won’t jive When they’re together They are still apart Oil refuses to be absorbed or victimized Frozen cheese is frozen oil hard as ice Grill cheese on toasts Stuff cheese in a roast Cubed cheese on fried rice Tasty and filled with spice While I play ball All I could think of was cheese ball O how I would love to munch On a very big bunch Pizza and cheese went to the circus fair It was indeed a festive affair In the cool breeze Pizza got married to cheese Clown brought the tux and gown On his way into town Pizza and cheese profess their love for each other And swore they'll forever be together Cheese promised pizza never to leave So to cheese, pizza cleave Pizza stuck to cheese like glue And vowed to bond after saying I do

I spread some fresh goat cheese onto a baguette and bit into it. The bread was flaky and buttery, clearly freshly baked this morning, and the cheese was tangy and tart. For an instant, the cheese, the taste, transported me to my childhood, to the kitchen I remembered- the one with the red-and-white-checked curtains- to many days of happiness, to the cheese I was eating right now. I didn't remember it tasting so good. "Oh my God," I mumbled with this mouthful of excitement, so delicious it was sinful. "Ma puce, is something wrong?" "No, this is the best meal I've had in weeks," I said. "It's sublime." "Bah," she said. "It's simple. But sometimes simple is the best, non?" I couldn't have agreed with her more. I wanted- no, needed- simple. Lately everything in my world was so complicated; I prayed for simple. "Madame Pélissier makes our goat cheese right on her farm- also other fresh cheeses like le Cathare, a goat cheese dusted with ash with the sign of the Occitania cross, as well as a Crottin du Tarn, which is the goat cheese we use for the pizza, and Lingot de Cocagne, which is a sheep's milk cheese. Do you want to do a little tasting of her cheeses?" "Would I? You bet." Clothilde ambled over to the refrigerator, returning with a platter of lumpy cheese heaven straight from the cooking gods' kitchen. "Et voila," she said, placing it down and bringing her fingers to her lips, blowing out a kiss. There were veiny cheeses marked with blue and green channels and spots, soft cheeses with natural or washed rinds, and fresh and creamy cheeses, like the goat cheese. The scents hit me, some mild with hints of lavender, some heavily perfumed, some earthy, and some garlicky.

I’m done before everyone else. I sit back and watch my team in various stages of undress and marvel at their smallness. Don’t get me wrong; they’re definitely not a girly-girl group. Our best pitcher could probably level half the baseball team with her eyes closed, and she’s less than half my size. Some girls have their legs up on the bench, untying their cleats. I couldn’t get my leg up on this bench anymore with a crane. But not for long. Good-bye pizza, ice cream, and cheese fries. I want to win.

Pizza: is it just pretentious cheese on toast?

There was the night in Ocean City, on the rides, spinning on the Sizzler or riding the bumper cars. The dinner at Mack & Manco Pizza and cheese hoagies from Sack O’ Subs, dripping in oil and red wine vinegar, opened in paper at the beach.

I'd give anything to go to school in California,” Diamond admitted as she bought two slices of cheese pizza. “Why is that?” He glanced around, evidently looking for his daughter. “I don't know. Close to Hollywood. Movie stars. The ocean. All that stuff,” Diamond replied. Thane tilted his head. “You have that look, if you don't mind my saying so.” “Huh? What look?” He checked his watch. “Where can that girl be?” Then he looked back at Diamond as if he'd just remembered her question. “That star look. You're a dancer, right?” Diamond's eyes went wide. “How did you know?” “Well, you walk like a queen, tall and graceful. And it says 'dance' all over that bag you're carrying.

What is a “Mediterranean diet”? The Mediterranean diet has become incredibly popular since studies showed it can significantly cut your risk of heart disease, type 2 diabetes and possibly Alzheimer’s. It is not a diet that most people associate with the Med. There is no pizza or pasta. Instead, it is a diet that emphasises the importance of eating fruit, vegetables, oily fish, nuts and olive oil. Yoghurt and cheese are warmly embraced. As is a glass of red wine at the end of the day (though this is optional). There are carbs in this diet, but the sort that your body takes longer to break down and absorb. That means legumes (beans, pulses, lentils), not pasta, rice or potatoes. I think it is a fantastically healthy and tasty way to eat. It takes many of the best features of a low-carb diet and makes them more palatable. I go into much more detail about how to Mediterraneanise your diet later in the book. Indeed, what I call the “M Plan” is the crux of the Blood Sugar Diet.

We went to Speedy Romeo, an Italian restaurant that has a pizza topped with Provel, a processed cheese popular in the Midwest that was virtually unknown in the Northeast. A Bed-Stuy B&B that hosts jazz concerts followed by fish fries in its town house parlor on weekend nights. And Cacao Prieto, a rum distillery that doubles as a beans-to-bar factory, producer of killer single origin 72 percent dark chocolate bars and rum-filled truffles.

I'm not sure we'll have much to your liking, other than the roasted vegetables. We Southerners are all about refined sugar and flours." "You don't eat sugar or flour?" Sam's eyebrows reached his hairline. "God, what else is there? I mean, don't get me wrong, I'm a carnivore through and through, but I couldn't live without breads and desserts." "Sam!" Poppy gave him a disapproving look. Maybe she could polish my brother, although I doubted it. Javier ladled several scoops of chicken and dumplings onto his plate. "I try to eat clean. But it's not as if I don't ever splurge. I love a grain-free veggie pizza with no cheese." The table gasped. "Veggie pizza with no cheese!" Meemaw looked appalled. "That's not pizza! What's the point without the cheese?" Javy passed the tureen to Betsy, who scowled at her grandmother. "It's still pizza, Meemaw. I might try that sometime." Alex choked on a sip of tea. I elbowed him as Betsy leaned around Javy to glare at her cousin. "I agree that on occasion, you gotta splurge." Alex laughed under his breath. "Cheese is your favorite food group, Bets." The idea of Betsy eating clean really seemed to tickle his funny bone. He was lucky she wasn't sitting closer to him. He'd pay later. Her knuckles were white as she gripped her knife. "And yours is beer foam." The table went silent.

a frozen pizza cooking in the oven, filling the kitchen with the tantalizing smell of melted cheese and sizzling pepperoni. Six beers cool in the fridge. A map of Glacier National Park is spread on the table, accompanied by sheets of paper filled with scribbled notes and calculations. Sitting around all day is not healthy for any human, but it is certainly not healthy for thru-hikers. After spending the day brainstorming possibilities, sharing ideas, and speaking our desire to finish the hike, Koozie and I decide to get all logistics down on paper. During our most recent conversation, we were both moved to tears expressing how important hiking this trail is and what it means for us. Working for 5 months toward this goal, only to be halted 75 miles from the finish, is an insult to the previous 2,460 miles hiked and every sacrifice made to get to this point. Our determination is not to be doubted, but our finish-vision can easily get us into trouble that would be better to avoid.

For me sincerely, a pizza without cheese is the real tragedy.

The vampire pizza was shockingly good. Emma decided fairly quickly that she didn't care what was in the sauce. Mouse heads, stewed people parts, whatever. It was amazing. It had crispy crust and just the right amount of fresh mozzarella. She sucked the cheese off her fingers and made faces at Jules, who had excellent table manners.

You’ll need a strong bladder,’ sighed the Big Cheese, as he grabbed another slice of pizza. ‘The strongest,’ I said. With that, I patted my pelvis before sweeping out of the Pantry.

Wait, is that... ... a Calzone?!" *A calzone is meat and cheese folded together in a pouch of pizza dough, depending on the area of Italy, calzones are either baked or deep-fried. "Aren't calzones usually stuffed with salami, mozzarella cheese and other pizza toppings?" "Ah, I know! Yes, I was right! This calzone is stuffed with curry! Then this dish is "Italian-Style Curry Bread!" Oh-ho! This dish is already interesting, being so different from all the others! Now let's see what it tastes like." "Mph! Th-this flavor... tomatoes? The curry is bursting with the rich tanginess of tomatoes!" "Yep. I made that curry using only water I extracted from tomatoes." "Tomato water only?! Are you saying you used no other liquid in this curry at all?!" Yes, sir! See, if you stuff a pot full of tomatoes and turn on the heat, you can get a surprising amount of water out of them. I blended a special mix of spices that works with the tart tomato water... ... and made a thick curry sauce that's full of the rich flavor of tomatoes. The crust is a sourdough I made using my family's handmade, natural grape yeast too." The outer crust is crispy and flakey... ...while the inside is chewy and mildly sweet.

425F. Roll out a pre-made pizza crust and top with marinara sauce, shredded cheese, crumbled bacon, and 2 fried eggs. Bake for 10-12 minutes or until the crust is golden brown. 19 Breakfast sandwich with ham and cheese:

Plus, no cheese would mean the death of pizza as we know it, y’know? And I can’t just abandon this village to the goblins either.” “Are you really going?” “For the glory of cheese.

Here are seven categories of foods that should be avoided if pain and inflammation are a major symptom of your arthritis. 1. Animal Milk Products (Milk, Cream, Ice Cream, Cheese, Cottage Cheese, Yogurt) 2. Hydrogenated oils (Non-Dairy Creamer, Crackers, Cookies, Chips, Snack Bars) 3. Nitrates (Hot Dogs, Cold Cuts, Pepperoni, Sausage, Bacon, Liverwurst) 4. Processed Sugars (Candy, Soda, Bread, Bottled Fruit Juice, Cookies, Snack Bars) 5. Nightshades (Potatoes, Peppers, Tomatoes, Eggplant, Paprika) 6. Convenience Foods (French Fries, Onion Rings, Loaded Baked Potatoes, Fatty Burgers, Mexican Food, Pizza, Calzones, Stromboli) 7. Processed White Flour Products (Flour, Bread, Pasta, Pizza, Crackers, Pretzels, Donuts) Are you surprised?

I, uh. Pepperoni pizza, extra cheese. No pineapple,” he says in bemusement. Brooklyn props her chin on her hand. “Thanks, baby. That wasn’t so hard, was it?” “I dunno,” Phoenix chuckles. “Felt pretty hard to me.

What did he say his name was? Caleb? The image of his naked body flashes in my mind and I pinch the bridge of my nose. My thoughts are like the cheese on a New York pizza—stretching and folding away from me, finding corners I wish they wouldn't. Sure, he was good-looking and appeared wealthy, but I only met him once!

We got our favorite toppings on the pizza: pepperoni and extra cheese.

You mean, if I say I want the cheesiest pizza, where they fill the inside of the crust with cheese, and top it with jalapeños and pineapples, you’d eat that with me?” He grimaces. “I should have known you were one of those people who liked sweet shit on pizza.” I scoot closer to him, pressing my chest against his. “How dare you call me people. It’s very condescending. And you, Mr. My-Body-Is-My-Temple, wouldn’t know good pizza if it landed in your mouth.” He smiles down at me, his eyes smoldering. “I’d like to have something in my mouth, and while it’s another five-letter-word that starts with p, it certainly doesn’t end with an a.

I’ve never had pizza before, so I don’t really know. I guess just cheese is fine.” When

Then let me be the one to introduce you to the best thing you'll ever eat in your life. I’ll get a supreme, maybe a Hawaiian if you’re the type to like pineapple on your pizza—huge debate in the world, by the way—and of course, a plain cheese and a pepperoni just in case.

Isn't everything cuter heart-shaped?" Roisin asks, gesturing towards the homemade pizza we constructed. She chose to be creative, selecting a pesto base, topped with lavender goat cheese and grilled peaches. Something about her playfulness relaxes me. There's an innocence as she sprinkles cheese into her mouth and leaves handprints on the counter with her powdered palms. It reminds me of being a kid, when things weren't so scary and we could just have fun. That time in my life hadn't lasted long. I always wanted to please my parents. They made sure everything I did was done with heart, and I was cautious not to disappoint them. But being with Roisin reminds me we can still create something while having fun. "You know," I say, "I think heart-shaped cookies would be extra cute with this heart-shaped pizza. Don't you think?" She squeals. "Oh, I love that idea!" In between licking the spoon and adding extra teaspoons of vanilla, I draw kitten whiskers on Roisin's face with the flour. She tosses a handful of powder at me, and I squeal when it hits me in the face. We laugh, sinking onto the hardwood floor. I lean my head against her shoulder as the smell of cinnamon intensifies. We relax for a moment beneath the hot sweet air.

Do you make pizza dough?" "Yes." "This is the same thing. Very easy." When the yeast was foamy, she added flour, olive oil, and salt and handed me a large wooden spoon. "Now you stir it hard until it comes together. Then we knead." She floured the counter and I stirred until the ingredients came together and then turned the dough mass out onto the flour. Rosa divided it in half and we each kneaded a piece until it was smooth. We shaped them into balls, and Rosa covered them with a kitchen towel. "Now we prepare the fillings," she said. She went into a large pantry and returned with a basket filled with Italian salamis, ham, cheeses, red bell peppers, broccoli rabe, and fresh arugula. Just as Sally had said on the promotion show, "Casey Costello was cooking right in the kitchen with a real Italian," but it was no different from cooking with Mom or Nonna. The ingredients were the same, and Rosa, like my mother and grandmother, used no recipes. She knew her way around her ingredients and seemed pleased that I did as well. I realized that more than the country, more than the language, the food connected me to my heritage. I oiled the peppers and put them in a hot oven to roast. When they were charred, I removed the stems and seeds and cut them into thin strips. I laid them on a dish and put a little olive oil, salt, and vinegar on them. She peeled the stems of the broccoli rabe then cut it into two-inch pieces before blanching it for a minute and then sautéing it with olive oil, garlic, and hot pepper. I washed the arugula, removed the tough stems, and dried it. We put the fillings on platters. The colors were dynamite.

Cosima and Tommy sit on Midsummer Common, under a tree on the patch of grass where they first met. As is their tradition, Cosima has baked a plethora of goodies: sour cherry and chocolate cupcakes, goat's cheese and pesto pizzas, orange oil cannoli, and- Tommy's personal favorite- lemon and lavender cake.

He’d made his mind up the night before, when Mikey had messaged him on Facebook to say that he’d managed to fix his brakes. They were officially ‘good to go’. And go was precisely what Norm intended to do. He didn’t care where. As long as they went somewhere. And the fact that it was a lovely day was the icing on the cake. Or, as Norm preferred to think of it, the extra cheese topping on a twelve inch deep crust margherita pizza from Wikipizza.     For once, all was well in Norm’s world as he pedalled down the street. Relatively well, anyway. About as well as could be expected. Not that Norm’s expectations were ever all that great. But at least he’d been allowed out. Officially allowed out, that was. He hadn’t had to sneak out without his dad knowing. The so-called ban had been lifted, once his mum had explained to his dad why Norm had gone over to see Mikey in the first place.

You were a fucking moron to think this girl wanted anything more from you. I’m just her meal ticket, the same as I was for the rest of them. Red-hot rage builds in my chest as I stand there, staring at the screen, waiting for another email to pop up in the chain so I can write FUCK OFF in capital letters, repeated hundreds of times. What should I do? Confront her? No. I stride out of the room and slam the door, relishing the sound of it. I’m going to make Princess Daisy’s life hell. F*CK THE ROYALS! Madness in Harronvale Café Daisy Cheeseburgers. Sometimes I dream about the taste of them. The fried onions cooked in the ground beef patty, the toasted sesame bun, American cheese oozing over the whole thing, and the tang of ketchup to accompany it. Yeah, I fantasize about them a lot. I sometimes smell them. The moment I wake up, it hits my nose. I open my eyes, waiting for it to disappear, but the greasy smell doesn’t disappear. I nearly fall over my sheets in my haste to get out of bed. Anglefell doesn’t have a burger joint. I don’t think I’ve ever gone this long without a burger or a pizza. I haven’t realized how much I need fast food until the tantalizing scent hits my stomach. I burst through the guest room door and walk toward it. Liam sits on the couch with his feet kicked up on the coffee table. There’s a half-eaten carton of french fries next to him with a little tub of red paste, and in his hand is a giant cheeseburger. He bites into it, and I imagine the taste exploding over my own tongue. He chews loudly, the sound carrying across the room. He gives the burger a thoughtful look. “Wow—this is—really adequate.” I make a strangled sound,

You could immediately see the difference between the street addicts stumbling into the clinic for help for the first time, and the patients who had been on legal prescriptions for a while. The street addicts would often stagger in with abscesses that looked like hard-boiled eggs rotting under their skin, and with open wounds on their hands and legs that looked, as Parry recalls, “like a pizza of infection. It’s mushy, and the cheese you get on it is pus. And it just gets bigger and bigger.” A combination of contaminated drugs and dirty needles had given a home to these infections in the addicts’ flesh and they “can go right through the bone and out the other side, so you’ve got a hole going right through you. You have that on both legs and your body’s not strong enough—it’ll cut right through. You had situations where people were walking and their legs snapped.” They often looked like survivors of a war, with amputated limbs and flesh that looked charred and scarred. The addicts on prescriptions, by contrast, looked like the nurses, or the receptionists, or John himself. You couldn’t tell them apart. Harry

Has no one ever said the word bodega to you?” she said. “I thought a bodega was kind of a bar and possible whorehouse,” I said, and that made her come over and hug me, she was laughing so hard. “Okay. What’s the cheese they put on pies? And by pie, I mean pizza.” “Pies are pizza?” “No. Pizzas are pies. Come on. What’s the cheese?

An event without a good presentation is like a pizza without cheese.

Salmon en Croute In Celtic mythology, the salmon is a magical fish that grants the eater knowledge of all things. Notes: Nonstick spray may be substituted for melted butter. Keep the phyllo covered with plastic wrap and a damp towel until ready to assemble; otherwise, it will dry out. 2 cloves garlic 1 7-oz. jar sun-dried tomatoes in olive oil 3 cups torn fresh basil leaves salt and pepper to taste 1 package 9x14 phyllo dough, thawed 1 cup melted butter 10 4-oz. salmon fillets, skin removed 2 eggs, beaten with ¼ cup water Preheat oven to 425 degrees. In a food processor, blend garlic, tomatoes with oil, basil, and salt and pepper. Set aside. Grease two large cookie sheets. Carefully lay five sheets of phyllo across each cookie sheet, overlapping and brushing each sheet with melted butter. Repeat. Divide salmon evenly between the cookie sheets and place vertically on top of phyllo, leaving a space between each fillet. Divide and spread basil mixture on top of each individual salmon fillet. Cover salmon with five sheets of phyllo, brushing each sheet with butter. Repeat. With a pizza cutter or knife, slice in between each fillet. Using egg wash, fold sides of phyllo together to form individual “packets.” Bake for 15–20 minutes. Serves 10. Lemon Zucchini Bake Use lemon thyme to add a sweet citrus flavor to everything from poultry to vegetables. If you can’t find it in your area, try chopped lemon balm, lemon verbena, or lemon basil. ¼ cup seasoned bread crumbs ¼ cup grated Parmesan cheese 2 teaspoons lemon thyme leaves 2 large zucchinis, thinly sliced 1 large Vidalia onion, thinly sliced 4 tablespoons melted butter Preheat oven to 350 degrees. Mix bread crumbs, cheese, and thyme. In a round casserole dish, layer half of the zucchini and half of the onion slices. Baste with melted butter. Add half of the bread crumb mixture. Repeat layers and bake, covered, for 20 minutes. Serves 4–6. Body Scrub Sugar scrubs are a great way to slough off stress and dead skin. For unique scents, try layering dried herbs like lavender (revitalizing) or peppermint (energizing) with a cup of white sugar and let stand for two weeks before use, shaking periodically. Then blend with a tablespoon of light oil such as sunflower seed. Slough away dead skin in the shower or tub.

She knew she was overextended, but she couldn't help herself. Student, tree lover, citizen of the Earth, she was busier than ever as she raced through Berkeley on her bicycle, and stood on street corners with petitions. She was a blithe spirit, and increasingly a hungry one. Vegan, but not always strict. She never ate meat or tuna fish or honey harvested from indentured bees, but sometimes she craved eggs, and cheese, and even butter, and she bought herself a croissant or ate a slice of whole-wheat pizza, or a box of saltine crackers which she ate in bed, one by one, so that they dissolved on her tongue like the heavenly host.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

The law gave me an entirely new vocabulary, a language that non-lawyers derisively referred to as "legalese." Unlike the basic building blocks- the day-to-day words- that got me from the subway to the office and back, the words of my legal vocabulary, more often than not, triggered flavors that I had experienced after leaving Boiling Springs, flavors that I had chosen for myself, derived from foods that were never contained within the boxes and the cans of DeAnne's kitchen. Subpoenakiwifruit. InjunctionCamembert. Infringementlobster. Jurisdictionfreshgreenbeans. Appellantsourdoughbread. ArbitrationGuinness. Unconstitutionalasparagus. ExculpatoryNutella. I could go on and on, and I did. Every day I was paid an astonishing amount of money to shuffle these words around on paper and, better yet, to say them aloud. At my yearly reviews, the partners I worked for commented that they had never seen a young lawyer so visibly invigorated by her work. One of the many reasons I was on track to make partner, I thought. There were, of course, the rare and disconnecting exceptions. Some legal words reached back to the Dark Ages of my childhood and to the stunted diet that informed my earlier words. "Mitigating," for example, brought with it the unmistakable taste of elementary school cafeteria pizzas: rectangles of frozen dough topped with a ketchup-like sauce, the hard crumbled meat of some unidentifiable animal, and grated "cheese" that didn't melt when heated but instead retained the pattern of a badly crocheted coverlet. I had actually looked forward to the days when these rectangles were on the lunch menu, slapped onto my tray by the lunch ladies in hairnets and comfortable shoes. Those pizzas (even the word itself was pure exuberance with the two z's and the sound of satisfaction at the end... ah!) were evocative of some greater, more interesting locale, though how and where none of us at Boiling Springs Elementary circa 1975 were quite sure. We all knew what hamburgers and hot dogs were supposed to look and taste like, and we knew that the school cafeteria served us a second-rate version of these foods. Few of us students knew what a pizza was supposed to be. Kelly claimed that it was usually very big and round in shape, but both of these characteristics seemed highly improbable to me. By the time we were in middle school, a Pizza Inn had opened up along the feeder road to I-85. The Pizza Inn may or may not have been the first national chain of pizzerias to offer a weekly all-you-can-eat buffet. To the folks of the greater Boiling Springs-Shelby area, this was an idea that would expand their waistlines, if not their horizons. A Sizzler would later open next to the Pizza Inn (feeder road took on a new connotation), and it would offer the Holy Grail of all-you-can-eat buffets: steaks, baked potatoes, and, for the ladies, a salad bar complete with exotic fixings such as canned chickpeas and a tangle of slightly bruised alfalfa sprouts. Along with "mitigating," these were some of the other legal words that also transported me back in time: Egressredvelvetcake. PerpetuityFrenchsaladdressing. Compensatoryboiledpeanuts. ProbateReese'speanutbuttercup. FiduciaryCheerwine. AmortizationOreocookie.

Cheese pizzas are the FDA’s problem; pepperoni pizzas are supervised by the USDA.

I stopped by the kitchen on my way out, only to find that the cats had eaten all my food before they’d ordered the pizza. And this was after Muffin had presumably had some ham with Mayhem. Even a bottle of cheap champagne was open and empty. I glared at Muffin. He glared back. Is this how you treat your guests? I sighed. “Just try to clean up after yourself, okay?” There was no point in sticking around to hear his response. He was a cat. He was going to do whatever the heck he wanted. Lachlan was waiting for me down in the main entry hall, but my stomach was still grumbling. “You hungry?” “I could eat.” “Good. Let’s grab something from the kitchen real quick.” I led him down the stairs into the kitchen, the domain of Hans, the chef. Hans’s mustache quivered with delight when he saw us. He loved guests. “Food!” he cried. “You must eat!” “Could we have something quick to go, please? Something that won’t put you out.” “But it never puts me out, ma cherie!” He darted about the kitchen like a ballet dancer, quick and determined. A little brown rat sat on the counter, a platter of cheese in front of him. “How are you doing, Boris?” I asked. The rat nodded, looking happy. Bree had rescued him from a crazy healer about a month ago, and now he spent his days either in the kitchen, mooching off of Hans, who was only too happy to oblige, or hanging out with Hedy while she created the spells and potions that we used so often. Hans piled us high with sandwiches wrapped in paper, then he shoved a six-pack of juice boxes at Lachlan. “You must drink your juice!” For whatever reason, Hans was utterly obsessed with giving people juice. It was the strangest thing, but he clearly felt strongly about it. Since my sisters and I hadn’t had anyone caring for us since our mother’s death when we were thirteen, I really didn’t mind. “We’ll drink it. Thank you, Hans.

The average American eats twenty-three pounds of pizza, twenty-four pounds of artificial sweeteners, twenty-nine pounds of french fries, and thirty-one pounds of cheese per year.

Ingredients: 2 cups flour (plus extra for dusting work surface) 2 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, cut into small pieces with a knife or grated using a box cheese grater or food processor. Leave chilling in fridge until ready for use ½ cup granulated sugar ½ cup buttermilk 1 large egg 1 teaspoon pure vanilla extract Filling: 1 cup raspberries, frozen 1 cup white chocolate chips Egg Wash: 1 egg, beaten 1 tablespoon milk or cream Sugar Topping: Turbino or raw sugar for sprinkling Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, and salt. Add the chilled butter and mix with your fingers. In a small bowl, add sugar, buttermilk, egg, and vanilla. Mix well. Pour liquid mixture into flour mixture and gently mix until the two are just incorporated (I like to use my hands. I rinse them in very cold water or spray them with cooking spray first. That way, the dough won’t stick to my fingers). If your dough is too dry, add more buttermilk. If too wet, add a bit more flour. Your dough will be sticky. When it’s at the desired consistency, add raspberries and chocolate chips. Some of the raspberries will color your dough pink. That’s okay. Gently fold the berries and chips into your dough. Do not overmix. The more you handle the dough, the tougher your scones. Form dough into a ball. If you have time, chill dough in bowl for 15 minutes before continuing. When ready to bake, turn dough out of bowl onto lightly floured surface. Using your floured hands or lightly floured rolling pin, shape dough into 8-inch circle and use a pizza cutter to form 8 equal-sized wedges. Using a floured spatula, transfer wedges to baking sheet. Scones should be at least 2 inches apart. Brush egg wash over scones and sprinkle with sugar. Bake for 20-25 minutes. Scones should be a light golden brown when properly baked. Let cool. Enjoy with clotted cream or fresh jam. Or both! Read on for a sneak peek of the next Secret, Book, and Scone Society mystery, THE BOOK OF CANDLELIGHT coming soon from Kensington Publishing Corp.

In Naples, where pizza was invented, Fairchild tasted his first cheesy flatbread, a punishing food for first-timers, whose mouths could be scorched with hot, lavalike cheese. He was enchanted by the various shapes of macaroni. And pastries were works of history. Naples' mixed heritage over several centuries from the French, Spanish, and Austrians resulted in flaky, sweet pastries, yeast cakes drowned in rum, and deep-fried doughballs known as zeppole, each one an ancestor of the modern doughnut.

She closed her eyes, imagining her favorite pizza from Market Street Pizza. She could almost smell it. She heard Rara gasp, then she actually COULD smell it. Mom’s eyes flew open and the first thing she noticed was that her hunger bar was half empty—or was it half full? The second thing she noticed was a family size, thin crust pizza covered in jalapenos and pineapple, steaming on the table in front of her. “What?” In a daze, she lifted a piece up, the ooey gooey cheese leaving a string connected to the other pieces, and took a bite.  “It’s so good!” She almost felt like crying. “How did you DO that?

Tag arrived with the food. The Blue Door was known for using as much local food as possible. Tag had brought thin-crust gourmet pizzas with fresh mozzarella cheese, tomatoes they grew behind the restaurant, garlic from Gilroy, artichoke hearts from Castorville and olives from Paso Robles. I knew the vegetables in the chopped salad came from a local farmer’s market that sold produce grown in the Salinas Valley and the dressing was made with olive oil from a boutique grower in Carmel Valley. He’d brought a selection of fruit—raspberries from Watsonville, strawberries from Oxnard, grapes from Delano—and a selection of cheeses from a small producer in Point Reyes Station.

cheese and pizza contributed more than 14 percent of the saturated fat being consumed.

Glorious Food Italians are known the world over for their food. Each region of Italy enjoys its own kind of cooing. For example, in Naples, pasta is served with a tomato-based sauce, while in the north, it is more often served with a white cheese sauce. The people of Genoa often put pesto, a flavorful mixture of basil, pine nuts, garlic, olive oil, and grated cheese, on their pasta. The grated cheese called Parmesan originated in the area around Parma. Italians also invented many other cheeses, including Gorgonzola, mozzarella, provolone, and ricotta. No one knows when pizza was invented, but the people of Naples made it popular. At first, pizza was a simple flatbread topped with tomato and garlic. Since then, it has evolved into countless variations, served all over Italy and the world. Italians tend to eat a light breakfast of coffee and perhaps a small bun. Lunch is often the main meal, while dinner tends to be lighter. Italian meals may include antipasti, an array of vegetables, cold cuts, and seafood; a pasta dish; a main course of meat or fish; a salad; and cheese and fruit. Bread is served with every meal. Italy is justly famous for its ice cream, which is called gelato. Fresh gelato is made regularly at ice cream shops called gelaterias. Italians are just as likely to gather, discussing sports and the world, in a gelateria as in a coffee shop. Many Italians drink a strong, dark coffee called espresso, which is served in tiny cups. Another type of Italian coffee, cappuccino, is espresso mixed with hot, frothed milk. Both espresso and cappuccino have become popular in North America. Meanwhile, many Italians are becoming increasingly fond of American-style fast food, a trend that bothers some Italians. In general, dinner is served later at night in southern Italy than in northern Italy. This is because many people in the south, as in most Mediterranean regions, traditionally took naps in the afternoon during the hottest part of the day. These naps are rapidly disappearing as a regular part of life, although many businesses still shut down for several hours in the early afternoon.