What to do when your 8-year old nephew comes to visit? Make pizza, of course! Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as dad had just received a baking stone for Christmas, and my nephew Austin loves pizza. And we both enjoyed a great dinner together.

The following method I patched together from recipes in both Joy of Cooking and Cook’s Illustrated’s The Best Recipe. I made two batches of dough, four pizzas in all, with varied toppings. Next time I’ll be a bit more patient with stretching out the dough so I can get it even thinner. Look to the end of this post for some excellent links about pizza from other food bloggers. You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust.

The related macaroon is often confused with the macaron. In English, most bakers have adopted the French spelling of macaron for the meringue-based item, to distinguish the two. This has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others treat the two as synonymous.^[3] The two food items are different, and the terms in English distinguish them. Etymologically, the word macaroon is simply an Anglicisation of the French word macaron (compare balloon, from French ballon). Multiple pronunciations are technically correct depending on personal preference and context.^[3] In a Slate article on the topic, Stanford professor of linguistics and computer science Dan Jurafsky indicates that “macaron” (also, “macaron parisien”, or “le macaron Gerbet”) is the correct spelling for the confection. In this article we will show you how to bake delicious Macarons.

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A full breakfast is a breakfast meal that typically includes bacon, sausages, eggs, other cooked foods and a beverage such as coffee or tea. It comes in different variants and is referred to by different names depending on the area; it is colloquially known as a “fry up” in all areas, however. It is usually referred to as a full English breakfast in England and, therefore, as a “full Irish”, “full Scottish”, “full Welsh”, and the “Ulster fry” in the Republic of Ireland, Scotland, Wales, and Northern Ireland, respectively. It is especially popular in the British Isles, to the extent that many cafés and pubs offer the meal at any time of day as an “all-day breakfast”. It is also popular in other English-speaking countries, particularly countries that were a part of the British Empire. Long-established in British culture, about a fifth of British tourists eat a full English breakfast while on holiday overseas.

The full breakfast is among the most internationally recognised British dishes along with such staples as bangers and mash, shepherd’s pie, fish and chips, roast beef, Sunday roast and the Christmas dinner. The full breakfast became popular in the British Isles during the Victorian era, and appeared as one among many suggested breakfasts in home economist Isabella Beeton‘s Book of Household Management (1861). A full breakfast is often contrasted (e.g. on hotel menus) with the lighter alternative of a continental breakfast, consisting of tea, milk or coffee and fruit juices with bread, croissants, bagels, or pastries.

French toast, also known as eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), or Torrija, is a dish made of bread soaked in milk, then in beaten eggs and then fried. The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 4th or 5th century; the recipe mentions soaking in milk, but not egg, and gives it no special name, just aliter dulcia “another sweet dish”.

Under the names suppe dorate, soupys yn dorye, tostées dorées, and payn purdyeu, the dish was widely known in medieval Europe. For example,  Martino da Como offers a recipe. French toast was often served with game birds and meats. The word “soup” in these names refers to bread soaked in a liquid, a sop.