The last time we were in Napa Valley, I drove by Thomas Keller's Bouchon Bakery and I couldn't believe the line outside the door. But that makes sense because anything that Thomas Keller does is going to be wildly popular. Thomas Keller loves to put his own modern spin on old cookie classics, like the Oreo cookie and this one - the Nutter Butter.
If you are a regular reader of this blog, you know that every Tuesday night in our household is pizza night. I love that because I never have to think about what to make that night. I just get the dough going sometime in the afternoon. I let it proof and then I punch it down, break it up into individual dough balls and then let those rise. We all fix our own personal size pizza. I usually fix a vegetarian pizza and if I have some good quality anchovies, I will pop those on, too. But sometimes I want a little variety and that is the time to make a "Pizza Quattro Stagioni". This means "four seasons" in Italian and you simply divide the pizza up into four sections. It's traditionally made with artichokes, mozzarella, tomato sauce, ham and olives, but you can play around with it and make it with any combination you like.
This is the beginning of fava bean season and many people are not sure how to prepare this spring vegetable. They are becoming increasingly popular and you can find them at farmer's markets and even some grocery stores. Some people call them broad beans, but most likely they will be labeled as fava beans. These beans are very popular in Italy and many Italians like to eat them in the most simple manner - young favas, peeled and raw with a slice of pecorino. The flavor combination is perfect.