In this episode, we talk PIZZA: its evolution from peasant food to worldwide fame, a wood-fired pizza shared in Rome, and a years-long quest to recreate it. Plus, our best tips for making pizza at home, and our chat with premier pizza restaurateur Caleb Schiff of Pizzicletta.
Gluten-free? Check out Gluten-free artisan bread in 5 minutes a day
White pizza with pecorino, scallions and egg *A favorite*
Caleb Schiff of Pizzicletta (Flagstaff, Arizona)
Our honeymoon in Rome (revisited 7 years later)
In this episode: we make dark chocolate bark on the air in our kitchen -- a perfect anytime treat that’s a little bit fancy + supremely simple. Then we talk recipes with entertaining queen Annie Marshall from the blog Annie’s Eats, including DIY food projects like bread, tortillas, yogurt, ice cream, and more.
Our recipe of the week: Dark chocolate quinoa bark
Raw brownies are dark chocolatey and wholesome; they’re a hit in our house.
Alex quotes from Michael Pollan’s Food Rules: An Eater’s Manual, which has had a huge influence on our philosophy on food.
We talk recipes with Annie Marshall of Annie’s Eats
Our garlic and rosemary white bean dip was part of her holiday spread
Our DIY challenge: try one new-to-you homemade recipe:
Multigrain artisan no-knead bread (A Couple Cooks)
Light wheat sandwich bread (Annie’s Eats)
Stand mixer pizza dough (A Couple Cooks)
DIY Greek yogurt (Annie’s Eats)
Ricotta cheese (Annie’s Eats)
Sweet corn black raspberry ice cream (Annie’s Eats)
Salted butter caramel ice cream (Annie’s Eats)
Salted chocolate pistachio creamy vegan ice cream (A Couple Cooks)
Mocha almond fudge vegan ice cream (A Couple Cooks)
In this episode: we talk with celebrity chef Graham Elliot about having fun in the kitchen and his approach to healthy living. Plus, how we went from hating to craving healthy foods, comforting casseroles, bird food, and lighting rounds.
Our recipe of the week: Roasted broccoli cheddar millet bake (A Couple Cooks)
His cookbook, Cooking Like a Master Chef
What are your top 5 foods? A couple of ours: