Pizza is local. A guy from Cincinnati traveling in Italy will thumb his nose at the pizza because it’s not what he used to eat in Ohio when he was going through puberty. Italians are no different. I know Romans who make rude gestures when they talk about the pizza from Naples.
“The crust is too thick — and then it falls apart in the middle. It is without structure.”
I’ve eaten a lot of pizza in Naples; I’ve downed an obscene number of pies at Baffetto in Rome; I’ve had Sicilian pizza in Sicily, Pugliese pizza in Puglia and Ligurian pizza in Liguria (excellent, by the way) and pizza, at its best, is totally local, which means to say it reflects the personality and the groceries of its neighborhood.
Obviously I’m not referring here to pizza chains, which produce cookie-cutter pies of no interest. Nor am I referring to take-out pizza, which is an abomination. Take-out pizza absorbs the taste and smell of the cardboard it travels in. By the time it arrives you may as well just eat the box. No, I’m talking about real pizza.
When I heard that my friend, Brigid was making “50″s junk food” I immediately went to a recipe I have been coveting for some time now; Homemade Tater Tots. I have read and re-read 
Corn muffins are so versatile, but many can turn out dry and tasteless. The sour cream in this recipe keeps them moist and tender every time.
After returning from a two-week holiday stay with family in Rhode Island, Jeff and I were in a bit of a funk. San Diego suddenly seemed too quiet, too sunny, too bland. We missed the crunch of snow beneath
our feet, the hearty bowls of quahog chowder and the sight of a pink
and orange Dunkin' Donuts on every street corner. More than anything,
we missed the accents.