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Old Comforts, New Tricks

The four comfort-food groups, reimagined by the city’s top caterers.

Clockwise from top: Tomato “sauce” soup with basil oil served with grilled pizza dough, tomato, buffalo mozzarella, pancetta, and basil, by Abigail Kirsch; mini thin-crust pizza with porcini mushrooms, baby arugula, Parma ham, white truffle oil, and garlic cream, by Sonnier & Castle; grilled pizza dough crust topped with brûléed mozzarella, a marinara sauce sphere, and crumbled freeze-dried garlic, by Sterling Affair; fried mozzarella, basil leaf, and roasted cherry tomato on skewer, by Mary Giuliani Catering & Events.


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