Good morning. We’ve had so many incredible reader photo submissions (like today’s winner below). Thank you and keep ‘em coming!

• A reminder that if you make a specific Cook Well dish, you can send in a picture using our linked photography guide and we’ll update the website and give you credit right on the recipe!

RECIPE BREAKDOWN🤯

The pita ‘pizza’ protocol

The pita ‘pizza’ is the ultimate quick meal. It can accommodate whatever you have in the fridge and be veggie-forward or high in protein. Our favorite part is the contrasting textures you get.

So how do you do it? Take a pita or flatbread, cover it with a sauce base and/or cheese, add toppings, bake it, then garnish with fresh items.

• Because the pita is already cooked, it’s the perfect base to bring a meal together in minutes.

To make a pita pizza, layer at least one ingredient from the following categories:

Ingredient tips

The pita - try to use a thinner lavash or Lebanese-style pita instead of the thick, pocket pitas.

• These get crispier, are less bready, and have fewer calories.

Cheese - lower moisture cheeses are better to prevent the thin pita from going soggy.

For the sauce and toppings — be creative and use up fridge leftovers!

• Think about contrasting tastes and textures for maximum satisfaction.

Baking tips

Use high heat: Crank the oven to 475°F/246°C; These only need 5ish minutes to melt the cheese and crisp the bottom.

• If needed, turn on the broiler element for extra browning on top.

No baking stone/steel needed: the flatbread is already cooked and warms through quickly. For the crispiest textures, use a preheated baking sheet or even better, a baking screen that encourages airflow.

If you want to make Ethan’s classic Mediterranean-inspired pita pizza (featuring hummus, grilled chicken thighs, and pickled onions), check it out here:

RECIPE RECS ✅

Other pizzas on Cook Well

While the ‘pita pizza’ is probably the healthier option, sometimes you might get a craving for a classic pie or a deep, Detroit-style slice. We’ve got you covered in all areas. Check out our best pies here:

FOOD TRENDS 🚀

Aligot

What’s up with cheesy mashed potatoes all over my feed?

Everybody likes a cheese pull. Aligot combines mashed potatoes with a lot of French cheese melted together, making it the ultimate indulgent side or restaurant offering.

• The creamy creation dates back to the 12th century - still served widely in France and apparently, in our TikTok feeds.

Why does it work?

• The slightly stretchy and very cheesy texture is more indulgent than standard pommes puree.

• It’s the perfect visually captivating food to go viral. Images of the cheese pull evoke mouthfeel. Remember, we eat with our eyes first.

While some of our favorite foods have contrast, others double down on similar qualities, making for a more luxurious (instead of balanced) bite. Aligot goes all in on creamy, fatty, and unctuous textures, and we’re all in.

READER Q&A 🧠

Our top pantry staples

Keeping a pantry stocked is a key unlock for home cooking. Why?

• It allows you to throw together meals with just a few other ingredients if you need to use up fresh items in the fridge.

Here’s what we always keep on hand:

• Olive oil, vinegars, & neutral cooking oil

• Cans: tomato paste, canned tomatoes, stock or broth, tomato sauce, canned beans, evaporated milk, canned tuna

• Dried: rice, dried pasta, noodles

• Spices: salt, pepper, & other basic spices (favorites are red pepper, oregano, cumin, paprika, garlic & onion powder)

• Sweeteners: honey, syrup, sugars

• Sauces: soy sauce, ketchup, mustard, mayo, hot sauce, sriracha

• Baking: flour, baking soda, baking powder, brown sugar, yeast, chocolate chips, vanilla extract, cocoa powder

This is different for each person - stock your pantry with what you love to eat & are confident you’ll cook with.

If you want a lot more context into these categories, check out an entire video Ethan did on the topic:

Have a culinary question? Reply to send it in for a chance to be featured and get your question answered.

WINNING READER SUBMISSION 🏆

Katsu curry

This week’s dinner winner is Mike W., who prepared Katsu curry. Very well done.

Curious about Katsu? Learn how to make a sandwich version of this in under 30 minutes.

Reply with a picture of the best meal you made this week for a chance to be featured in a future email.

EXTRA HELPINGS 🍽️

A read: Cooking Through A Hunger Crisis

In a minute or less: Is Costcomigos worth it?

What we’re watching: Sommelier Tries Every Costco Wine

Food science: Fat as a cooking molecule

_{Was this forwarded to you? Subscribe here.}

_{Not reaching your inbox? Try this.}

_{Need more inspiration? View the newsletter backlog.}