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A week ago on Saturday, my grandmother died rather suddenly but also not so, given that she was 98 years old. I have a lot of thoughts about this, of course, but I wanted to highlight the squid and tomato salad that M made me that following Monday for dinner because it was delicious and just what I needed after a really difficult weekend.
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Franny’s | Andrew Feinberg Francine Stephens, Melissa ClarkÂ
The Neapolitan-style pies at Franny’s were something else entirely: smaller, with a thicker, squishier, bubblier crust, spread sparingly with spoonfuls of sweet San Marzano tomato puree and slices of grassy buffalo mozzarella, or barely softened onions and sharp provolone, or—perhaps the restaurant’s most famous offering—plump littleneck clams atop a white sauce made from clam juice mixed with heavy cream, chili flakes, and parsley.
Farewell to Franny’s, a Perfect Brooklyn Restaurant | The New Yorker
I was staying with my friends, Amanda and Hans, after Amanda saved me from Queens, while I was out in New York for a workshop. I remember sitting on the floor at our friend, Arpita's, apartment, waiting for what would be the best pizza I have every had in my life. This was my first time in NY after many many years and I just remembered all the rumors about pizza being amazing in NY. Amanda ordered from Franny's and I remember that first bite - crunchy and then chewy..and then the taste of the sauce. I had no idea pizza could be like that. I have now spent a significant amount of time trying to find a place that did the same thing. The closest was Pizzeria Mozza, but you know, Franny's is still the best. Good luck to Andrew Feinberg and Franny Stephens new adventures. I'm glad I was lucky enough to have eaten their pizza :)
sunday morning: recovering from beer carbs by making dessert carbs (and without a mixer, you know, for the arm workout...) pistachio cake from the franny's cookbook
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