Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Pizza Book News, Buckwheat Crepes, A Spring Wedge Salad To Make Right Now & More
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Hello Friends, Earlier this week I made the buckwheat crepes from my friend Phoebe Lapine's new cookbook Carbivore. Though I have been wanting to learn how to make buckwheat crepes at home since enjoying them during a photography trip in Paris seven years ago, somehow I have not attempted to make them once. But the memory lingers strong:
Phoebe's crepes are much more delicate, made with a mix of buckwheat flour and rice flour and a lower ratio of eggs than many recipes I've since compared hers to. They are so thin and light! This post is a bit of a tease — sorry! — because I do not have the recipe posted yet, but I will share it (and more details about Carbivore) very soon. Incidentally, in the photos above, I used a very blonde buckwheat flour. I have since purchased a darker one, which I'm hoping will give the crepes more of that buckwheat-y look. Stay tuned! Book News: A Tour!I cannot believe Pizza Night is almost here. This time last year I was in Northern California for the photoshoot, and while that process made the book come to life and feel more real, it still felt so very far from completion. But here we are. In less than two weeks, I’m hitting the road, and it would be a DREAM to meet you all in real life! Find all of the details with links to the events here: Pizza Night Book Tour. Spring and Summer Salads From Pizza Night
Speaking of Pizza Night being here, the wonderful Emily Nunn of the Department of Salad shared two salad recipes from Pizza Night, one from the spring chapter and one from the summer, in her newsletter last weekend. Head over to the DOS to get the recipe for the above-pictured Spring Wedge Salad with Radishes, Egg, and Greek Yogurt Ranch. In Pizza Night, this salad is paired with a Kale Pizza with Sizzling Scallions and Crème Fraîche. You’ll also find this recipe for My Mother’s Horiatiki Salad. In Pizza Night, this salad is paired with Bufalina’s Shrimp Pizza with Roasted Lemon Salsa. (Bufalina is a CT pizzeria my family loves.)
Pizza GenoveseIn Friday's pizza newsletter I wrote about a Neapolitan pizzeria, Zeneli, located on Wooster Street in New Haven, CT, and specifically their pizza Genovese, which is topped with basil pesto, fresh mozzarella, crushed red pepper flakes, prosciutto, and parmesan. It is heaven.
PS: You can get the recipe for the Neapolitan-style pizza dough used in the pizza featured above immediately if you pre-order Pizza Night 🎉🎉 The recipe is included in the bonus recipe packet (along with a recipe for Blistered Sun-Gold Tomato Pizza with Crème Fraîche and Basil and a Mixed Greens Salad with Roasted Red Pepper Dressing and Parmesan). Get your Bonus Recipe Packet Here. Amazon | Barnes and Noble | Books-a-Million | Bookshop.org | Hudson Booksellers | Target | Walmart
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
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