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Page 1 of 2: Entries tagged with 'Jim Lahey'

Top This: Shiitake Pie (à la Co.)

The Shiitake Pie at Co. (bread man Jim Lahey's Chelsea pizzeria) is an unusual little number, with a walnut and caramelized onion spread forming the base for shiitake mushrooms. But one bite and you'll find that the tastes and textures of this cheeseless pie are supremely harmonious. The sweet onions and rich, nutty walnuts come together to form something similar in texture to ricotta. Top that with rosemary, bold, smokey shiitake mushrooms (or try it with Hen of the Woods), and herbaceous branch lettuce and you've got yourself one make-at-home-worthy pizza. Just click through the slideshow to find out how! More

Broiled No-Knead Pizza (No-Knead Pizza 102)

Because these pizzas are so thin, it's possible to overcome the limitations of a home oven and generate extreme heat long enough to bake the pie to blistery perfection. I find that the easiest and safest way to achieve this level of heat is Heston Blumenthal's broiler method. Blumenthal superheats a cast iron skillet, inverts it, places the pie on the underside of the skillet, and slides it under the broiler to cook the pizza with bidirectional heat. More

How to Make No-Knead Pizza Dough (No-Knead Pizza 101)

The best and worst thing about this dough is that it's wet and sticky: Water develops the gluten proteins in the flour, causing the dough to stretch beautifully when the yeast produces a high volume of gas in the heat of the oven. It's undeniably hard to roll out, but considering that rolling out the dough is the only difficult step in the entire process, this strikes me as an eminently fair trade-off. More

Jim Lahey Pontificates on Pizza

[Photograph: Adam Kuban] Noted no-knead breadman and Co. Company founder Jim Lahey discourses on pizza as he sees it (even lapsing into the third person) on The Atlantic Food Channel: I sought to open Co., to create this organic place. What I mean is, I don't ask my kitchen staff to manipulate ingredients to fit some pre-exisiting ideal of how a pizza should look. We don't place each piece of cheese perfectly on a pie--where it lands, it lands. Our menu tells guests: "Our Pies are Not Always Round." It's a joke but it isn't. People expect pies to... More

Fake Restaurant Girl Interviews Jim Lahey

First some backstory here, in case you don't follow the ins and outs of the NYC food media scene. A few months ago, it appeared that New York Daily News food critic Danyelle "Restaurant Girl" Freeman had started tweeting. Then it came out that someone was faking it. Then the faker revealed himself to be Adam Robb of The Life Vicarious. (That's a sample of his handiwork above.) Lawyers were eventually called in, but through it all, Robb has continued his parody tweets (now with disclaimer!) along with a blog written by Fake Restaurant Girl called The Gourmet Glossary.... More

Rumors: Co. Company Pizza to Open Downtown Location?

Per the Eater blog: A trusted tipster tells us that a friend was approached last week for a position at a new branch of Jim Lahey's fanatically adored Chelsea pizza place Co.. She tells us it's "somewhere downtown" but can't provide further intel. Related Co. Company Pizza Soft Opening Photo Gallery First Taste: A Preview of Jim Lahey's Co. Company Pizza... More