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Thumbnail image for The Secret Slice at Bleecker & Flamm Maine Street Meats

The Secret Slice at Bleecker & Flamm Maine Street Meats

by Jillian Bedell March 29, 2013

The pizza at Maine Street Meats may be the best kept secret in town. I’ve been stopping into Bleecker & Flamm at the State of Maine Cheese Co. once every couple weeks, at least, for thick cut lamb chops, spicy sausage, wild boar salami, slightly-less-stinky-than-Taleggio cheese, Manchego studded with apricots, Italian speck, heavenly bread, other [...]

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Thumbnail image for Today’s Sandwich: White Pizza Grilled Cheese (Homemade)

Today’s Sandwich: White Pizza Grilled Cheese (Homemade)

by Jillian Bedell December 19, 2012

Today’s sandwich is the “White Pizza Grilled Cheese.” It combines ricotta, mozzarella, garlic, red pepper flakes, and fresh basil on toasted bread. Notes: We went on a little excursion to New York last week. You may have heard about it. And it was great. Really, really great. We didn’t do much of anything at all, [...]

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Thumbnail image for America! Presents: Tony’s™ Macaroni & Cheese Pizza

America! Presents: Tony’s™ Macaroni & Cheese Pizza

by Malcolm Bedell July 24, 2012

Unless you are willing to dive into new form factors, such as pizza rolls, pizza cones, or the seemingly limitless possibilities of the Hot Pocket, there’s not a ton to get excited about in the frozen pizza section of the supermarket.  You can have a crust that rises, or one that doesn’t. You can have [...]

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Thumbnail image for Trenton Tomato Pie

Trenton Tomato Pie

by Malcolm Bedell May 8, 2012

When in New Jersey’s capital city, don’t bother trying to find the best slice of “pizza.” In Trenton, the “tomato pie” is king, a thin-crust, chewy round pizza whose most defining characteristic is the unusual placement of the tomato sauce: it’s on top. Unlike more traditional pizzas, where you run the risk of pulling all [...]

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Thumbnail image for How to Make Pizza Dough

How to Make Pizza Dough

by Jillian Bedell March 1, 2012

Pizza was sacrosanct in my family, growing up near New Haven, Connecticut. At the end of a rainy fall Saturday, looking at dinosaurs at the Yale Peabody Museum, my dad would take us to Wooster Street for scalding hot and bottom-burnt, bubbling thin crust apizza. There were other pizzas in my life, of course. School [...]

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The Cabin

by Malcolm Bedell February 17, 2012

Have you ever fallen so instantly head-over-heels in love with the way a restaurant feels, been so immediately comfortable and at home, that you find yourself willing to largely ignore whatever it is you’re eating? A Midcoast Maine institution since 1973, The Cabin is located in historic Bath, directly across the street from the windowless, [...]

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Thumbnail image for America! Presents: Little Caesars® Hot-N-Ready® Pepperoni Pizza

America! Presents: Little Caesars® Hot-N-Ready® Pepperoni Pizza

by Malcolm Bedell January 17, 2012

I‘ve never had a pizza from Little Caesars. Not growing up under their regional umbrella, the only thing I understood about the pizza chain was that, in the 1980′s, you could get two pizzas for the price of one as part of their “Pizza! Pizza!” campaign. Though this seemed like an almost unbelievable bargain to [...]

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Roma Pizza

by Malcolm Bedell January 10, 2012

For such a small space, Roma Pizza manages to contain a big personality. Set back from Exchange Street in Portland’s Old Port, in a tiny, green-painted room, there is barely enough room for the four small round tables for dining-in. There’s almost not enough room for the large, brick bar containing at least eight pizzas, [...]

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Thumbnail image for Flipside Pizza

Flipside Pizza

by Malcolm Bedell September 2, 2011

Since moving to Maine, we have been struggling with trying to nail down what exactly the state’s regional pizza style is. It’s certainly got little in common with pizza in New York, those thin, cheap slices with the spiderweb of cheese offering only partial coverage of the sweet tomato sauce underneath. It’s not like pizza [...]

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Pizza Time

by Malcolm Bedell July 6, 2011

Jillian grew up in Southern Connecticut, on the shoreline; a mecca for Italian immigrants, who brought high-temperature, Neapolitan-style pizzas in heavy brick ovens over on boats, and set up shop in New Haven. As a result, she has strong childhood memories of eating really, really good pizza, each and every single Friday night, without fail. [...]

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