We tell you how to make a quick pan sauce to finish your meat and give you the 12 frozen pizzas we actually recommend you keep in your freezer, and. We also talk about the 2 1/2 -star review of The Esquire Tavern and our obsession with chiles pequín and what to do with the spicy little suckers. We give you a grown-up pigs in a blanket recipe and we get all ranty about people who insist on customizing everything they order.