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The Reluctant Gourmet has a good, friendly interview with Ruth Gresser, in which the owner and chef behind Pizzeria Paradiso talks about her background, her decision to open a pizza joint, and whether cooking school is necessary for a chef.

Here are three things I learned about Gresser:

1. She studied chemistry in college.

2. She’s a fan of the Williamsburg Cookbook.

3. She likes curing her own corned beef.

I know it wouldn’t fit into her Italian menu, but I’d love to try Gresser’s Reuben one day as a special.

Outbrain