Christina Holmes/FOOD & WINE
They say you can’t reinvent the wheel.
That is, unless you’re Grant Achatz, the visionary chef behind Chicago’s Alinea and The Aviary restaurants. In the February issue of Food & Wine, Achatz — a member of the magazine’s new Chefs-in-Residence program — takes traditional doughy pizza and turns it on its head in an avant-garde Japanese version with a crust of cooked sushi rice.
Courtesy Tiffani Thiessen
We know how hard it is to get our kids to eat enough fruits and vegetables every day. (Shoot, it’s down-right impossible to get some adults to eat them, too.)
Any way you slice it, Jon Stewart is one crusty comedian.
Left: Maren Caruso/Getty; Right: David Allen
Has Alton Brown invented the world’s largest pizza oven?