I have a very unfoodie-like confession to make: I’m over Neopolitan-style pizza. I know, I know. It’s the fancy pizza, the authentic pizza, the “real” pizza. But I’m sick of it. Please understand that I rode the Neopolitan bandwagon for the past five years but enough is enough. It seems like every pizza joint in my neighborhood serves the stuff. I can’t even fault them for it. There is something alluring about the words “00 flour” and “900º wood-burning oven”. Fancy flour and screaming hot ovens wreak of authenticity and respectability. It gets people through their doors and there’s no shame in that. But am I the only one left in Toronto that prefers New York or Chicago style? I need that crisp, bready stuff. So, in retaliation, I made this Sicilian-Style Pizza with Roasted Brussels Sprouts. It’s pretty much a pan of bread with some toppings.
Please forgive me because this post is going to come off as entirely too enthusiastic. It’s just, I’ve hit a 
Okay, so if you were around last week you may have found this 
Not every recipe that appears on this blog is triggered by some meaningful source of inspiration. Yes, from time to time a recipe just is. It’s not an homage to a childhood memory or the result of a mind-blowing experience at a restaurant. Sometimes a recipe is just a means of satisfying a VERY specific craving. These Angel Hair Crab Cakes with Saffron Aioli are one such recipe. Sure, the aioli reminds me of my trip to Barcelona and sure, the crab cakes take me back to many brunches past, but they’re not the specific result of any of those touchstones. These are crab cakes without a story. I realize this isn’t a very hooky opening paragraph, but if you enjoy watching bloggers flounder you should probably keep on reading.