While I was perusing the Dining & Wine section of The New York Times on Tuesday, I had to take a second look at a recipe for potato and rosemary pizza. It was almost identical to a dinner Chasen prepared several weekends ago. With two small additions (goat cheese and roasted asparagus), his pizza was crispy, garlicky and much lighter than a traditional red sauce pizza.
This article makes me wonder if my husband is secretly a Times food columnist doing research in our kitchen and writing under the pen name, "Mark Bittman."
