Acclaimed Sullivan St Bakery founder Jim Lahey teaches the craft of baking through pioneering techniques. Check back soon for our new spring curriculum.
Recipes
Boscaiola Pie

Boscaiola Pie

The boscaiola is very familiar to Italians and travelers in Italy. More often than not, people order either it or a Margherita (page 41). I think I had my first one in Rome when I was in my early twenties. From the first taste, I must have seen how roasting enhances the flavor of mushrooms...
Margherita Pie

Margherita Pie

This is among the most familiar of Neapolitan pizzas, often just tomato sauce and cheese baked on a disk of flatbread. In cities like New York, the Margherita has been trashed by the ubiquitous ordinary pizza parlor—often through a lack of attention in cooking and a careless approach to ingredients. But if you’re lucky enough...
Chicken Liver Toasts

Chicken Liver Toasts

In the Italian town of San Casciano dei Bagni, I have a lot of old friends whom I met for the first time when I was a very young baker. We all got together thanks to the graciousness of the restaurateur Joe Allen (once a benefactor of mine and kind of royalty there), who invited...