Kitchen Table #6: The Pizza Issue

OOEY-GOOEY, BREADY, SAUCY, CRISPY, CHEESY, CHEWY.

Whether you stay pure and only worship the Virgin Margherita or whether you’re an adrenaline junkie who will enthusiastically order a take-and-bake white sauce pie topped with clams, you want—nay, you need—to chow down on Kitchen Table Magazine # 6: The Pizza Issue.

One of the most lovable forms of food, pizza is the staple of late-night work and kid-friendly sports practice celebrations, fuel for drunken nights and stoned days, a salve for hungover mornings, a bribe for the friends who helped you move. It’s convenience food after a long day, or a divine meal worthy of many pilgrimages; a blank canvas for cultural masterpieces.  

Whether it’s a recipe passed down through the generations or one created yesterday and served with love to a chosen family, food draws upon our roots and allows us to honor and learn from the past to savor the present and grow in the future.