I've had a fixation on making good pizza since the COVID lockdown. I, like many other people, decided that the best way to weather a pandemic was to bake bread, so I made a sourdough starter and quickly had to find ways to use up the discard. There are a lot of ways to do that — I've experimented with banana bread, pancakes, waffles, and cake, to name a few, but my favorite way to use it is pizza, because pizza is good.

I've turned into a complete pizza snob and haven't gone out for pizza in a very long time. The homemade stuff is too good! Fortunately, I'm a generous pizza snob, so here is what I've learned after a few years of pizza-ing.

I found this recipe for pecan pie brownies on the Times last week. It was a journey filled with many trials and tribulations and I ended up having to make them twice, but at the end of it I had some damn good brownies. I modified the recipe for my own purposes, and now I share it with you because stealing from the NYT is always morally correct!