Scenes From My Kitchen

In the latest installment of this not-so-frequent feature, I share with you some pies I made prior to Passover when I was home in Maryland. This is the second time I've made pies there and the oven there enables me to achieve a certain texture to my crusts that I am not able to achieve in my New York City apartment.

The crusts I make in Maryland are more airy and chewy, while the crusts I make up in NYC come out a bit crispier. Other than that, there are no noticeable differences between the pies I've made in both locations. Check out some photos below.

PIE 1: 

Spinach, Mozzarella, Mushrooms, 

Olive Oil, Basil, Parmesan.

PIE 2: 

Heirloom Tomatoes, Ricotta, Feta, Mozzarella,  

Parmesan, Olive Oil, Basil, Honey, Sea Salt, Pepper.

PIE 3:

Zucchini, Scallions, Jalapeno, Mozzarella, 

Sea Salt, Pepper, Basil, Parmesan, Olive Oil.