Hawaiian Pizza with Pineapple and Salami
Pork and pineapple are a dream combination in this homemade salty-sweet pizza. Miriam Weiskind's twist on pineapple-topped pie uses Genoa salami in place of ham, and paired with creamy mozzarella and an oregano-scented uncooked tomato sauce, it is sure to convert any pineapple pizza skeptics.
This classic pizza is easy to pull off at home with fresh ingredients. Miriam Weiskind's flavorful dough comes together through careful kneading before slowly rising in the refrigerator for one—and up to five—days, making it the perfect, make-ahead pizza base. Paired with creamy mozzarella, the freshly snipped basil and uncooked sauce deliver big flavor.
This Is the Secret to the Best Homemade Veggie Burgers
Seven vegetables and grains fill our ultimate veggie burger with texture, color, and flavor.
Rustic Pepper Stew with Jammy Eggs
Editor in Chief Hunter Lewis' Spanish-style stew is an easy summer vegetarian dinner recipe for when peppers are in high season at the farmers market. To make it, slices of mild, sweet peppers are gently stewed over medium-low heat—adding water about ¼ cup at a time helps to concentrate the peppers' flavor. Once the peppers are done, a splash of vinegar, fresh herbs, and a topping of halved soft-cooked eggs and croutons transform the stewed peppers into a fine light dinner.
Tomato Pie Bars
In his riff on tomato pie, Food Editor Josh Miller uses crushed saltine crackers and Parmesan cheese to give these tomato pie bars a crispy, savory bottom crust and enhances the rich, savory filling with mildly spicy curry powder and chipotle chile. A topping of juicy slices of tomato brings the finished tomato pie bars into perfect balance.