The 76th pizza of the day comes with a view of the Hudson Valley! Thanks to Chef Aziz Zaidi for mastering the brick oven today! What a great party that was — reminder of how great it feels to make people happy via food! #hudsonvalley #pizza #party (at Hudson Valley Rail Trail) High-res

The 76th pizza of the day comes with a view of the Hudson Valley! Thanks to Chef Aziz Zaidi for mastering the brick oven today! What a great party that was — reminder of how great it feels to make people happy via food! #hudsonvalley #pizza #party (at Hudson Valley Rail Trail)

Garbanzo con morcilla, pinon y pasa / chickpeas with blood sausage, pine nuts and raisins! I cannot wait to make this again today to serve with roasted suckling pig! #offal #flavor #tapas #yummy #oldschool #nosetotail (at The Culinary Institute of America) High-res

Garbanzo con morcilla, pinon y pasa / chickpeas with blood sausage, pine nuts and raisins! I cannot wait to make this again today to serve with roasted suckling pig! #offal #flavor #tapas #yummy #oldschool #nosetotail (at The Culinary Institute of America)

That’s lovage. An often misused, under-utilized and under-appreciated herb, well the flowers thereof. The flavor resembles a combination of celery, lavender and thyme. The flowers have less of a pronounced flavor with a sweet, resinous backnote. #love #lovage #biophilia #herb #flavor (at The Culinary Institute of America) High-res

That’s lovage. An often misused, under-utilized and under-appreciated herb, well the flowers thereof. The flavor resembles a combination of celery, lavender and thyme. The flowers have less of a pronounced flavor with a sweet, resinous backnote. #love #lovage #biophilia #herb #flavor (at The Culinary Institute of America)