As food stocks started to normalize towards the middle of COVID summer, I started to take advantage and try out more new dishes. It also helped that we were FINALLY able to find yeast again! Chicago-style pepperoni pan pizza hoisin-glazed baby back ribs oatmeal-rasin bread Grilled brined zucchini with cilantro-yogurt sauce succotash vanilla icebox cookies The Chicago-style pepperoni pan pizza was one of the first recipes I wrote down to make. However, I never seemed to have both time and pepperoni at the same time. So I finally made it. I think America’s Test Kitchen’s decision to have me precook the pepperoni to render some of the fat helped both mellow the pepperoni taste (my kids were able to eat it) and keep this from being a greasy mess.