Because man cannot live by pane Pugliese alone, especially on Super Bowl
Sunday (a.k.a. the biggest gorging day of the year aside from
Thanksgiving), Sullivan St Bakery’s Jim Lahey is trying his hand at takeout bean-and-beef chili.
We recently discovered that Sullivan Street Bakery make the best
croissant in New York City. Maybe it’s the best in the world (sorry
Paris, it really is very good).
We were not prepared to love the Pollo Sandwich ($10) at Sullivan Street Bakery Chelsea so much. But we fell hard and fast. That sandwich was gone in minutes.
Simple is key here. Bread, cheese, meat, pickles. That's the Prosciutto Sandwich ($11) at the relatively new outpost of Sullivan Street Bakery in Chelsea—simple but really top-notch ingredients.
Just as he doesn’t rush the rise of his breads and pizzas, Jim Lahey has
taken his time getting his new bakery and cafe open, a few doors north
of Co., his pizza cafe in Chelsea.
Lahey is back with another revolutionary concept, No-Knead Pizza Dough, from his latest cookbook, My Pizza. For tips on stretching, topping and baking pizza dough, watch this video of Lahey making pizza at home.
Serve up crowd-pleasing pizza in a fresh new way with a recipe for ham
and peas pie. Plus, get a recipe for asparagus-avocado salad from
chef and author Jim Lahey.
Gluttony tends to be a solo pursuit, which is one reason food writers
tend to have more knowledge than friends. No memorable high school
drives down to the lake, no going on tour with the Dead, no trips to the
All-Valley Karate Final — just an uninterrupted series of shameful and
solitary feedings.
"I think what's happening now with food is that we're working to find
standards," says Jim Lahey, proprietor of Sullivan
Street Bakery and chief pizzaiolo at his restaurant Co.
Linda Pelaccio sits down with Jim Lahey, the owner of Sullivan St Bakery. They
talk about the origins of bread baking, and what makes "artisinal"
bread.
"Over at Sullivan Street Bakery in Hell's Kitchen, the
bomboloni, are filled with either vanilla pastry cream or raspberry jam,
but are of an entirely different breed."
"...we simply can't get
enough of the pure vanilla flavor and luxurious mouthfeel of the
bean-speckled filling."
| 
