How to Eat Pizza Around the Clock

Growing up, Friday night was pizza night. My family and I were regulars at our town’s single brick-and-mortar pizzeria, which ran a mean take-out service. Every week, we’d call in our usual order: One large pie with mushrooms, onions and extra mozzarella. I can still remember sitting in the passenger’s seat of my mom’s car, the hot pizza box on my lap, feeling giddy with anticipation. Every few minutes, I would lift the lid and inhale deeply as the wonderfully cheesy aromas escaped their cardboard confines. “It’ll get cold if you keep doing that,” my mom would say.

I grew up, but my love of pizza stayed strong – and with age came wisdom. Having spent the better part of the last two decades awakening my palate to new, previously unthinkable topping combinations and different crust styles, I’ve recently made the most important discovery of all: It’s okay to eat pizza for dinner, lunch and breakfast (sometimes even dessert too) — and not just on Fridays. Because, if you haven’t already realized, everything tastes better on top of pizza crust.

Still need convincing? I’ll let these ‘round-the-clock recipes speak for themselves.


For the longest time, my idea of pizza-for-breakfast involved scarfing last night’s cold leftovers while hunched over the kitchen counter. Then, one day, I met Ree Drummond’s 5-star Breakfast Pizza (pictured), and everything changed. Strewn with chunky tomatoes, chopped bell peppers, mozzarella, thick-cut bacon and a couple of cheerful, sunny-side-up eggs, this recipe has all the makings of a hearty, tide-you-over-for-hours kind of breakfast.

If you have a soft spot for Sunday bagels and you’re also equipped for year-round grilling, you may want to consider Food Network Kitchen’s pizza-fied take on bagels and lox. A schmear of lemony cream cheese is a natural for the smoked salmon, while cucumbers and radishes add color and crunch.


For a little bit of everything – meat, cheese, greens – try Food Network Kitchen’s homemade oven-baked pizza topped with arugula and prosciutto. Between the salty prosciutto and the peppery greens, it’s basically the love child of a pizza and an Italian deli sandwich.

If you’re ready for a change of pace, ditch the classic triangular slice in favor of Giada’s 30-minute Pizza Pockets (pictured) stuffed with cream cheese, Parmesan, turkey sausage and arugula. Yes, it’s a fun weekend baking project – but more importantly, these meaty pockets are killer when reheated for lunch the next day. Try it with a light side salad, or a cup of tomato soup (for dunking, of course).


Stuck in a pepperoni or basic cheese rut? Try one of these unexpected topping combos.

This dressed-down version of shrimp scampi (pictured) is perfect for a quick weeknight dinner. Just forgo the pasta and serve the tender shrimp on top of pizza instead, along with two cheeses and a lemony, garlic-infused butter sauce. You can add a kick of heat with just a pinch of crushed red pepper.

If you faithfully observe Taco Tuesday, chances are your menu is in need of a reboot. Next week, skip the tortillas and serve juicy grilled chicken atop pizza crust with all the necessary fixings – shredded cheese, salsa, sour cream and cilantro.


Purists will cry sacrilege at the mere mention of dessert pizza, but for the open-minded, pizza crust is merely a canvas for various hues across the flavor spectrum. Guy Fieri’s riff on good old-fashioned s’mores (pictured) involves covering pizza crust with mini marshmallows, melted dark chocolate and (the wild card) cayenne-laced graham cracker crumbs – no campfire necessary.

Those who insist pizza can’t be fancy haven’t explored their options. Alex Guarnaschelli’s picture-perfect berry pizza is the result of piling juicy stewed blackberries on top of a creamy ricotta-orange zest “sauce” – and the crust? Go for six-inch, store-bought pizzas from the frozen-foods section of the grocery store. It’s really that easy.

Need some help perfecting the perfect pizza dough? Check out our quick-and-dirty how-to guide.

from Food Network Feed

First plaice: Devon fish and chip shop voted best in the UK

Kingfisher Fish and Chips near Plymouth, which says it has most sustainable seafood menu in the world, wins accolade

A Devon fish and chip shop that has put sustainability at the heart of its business – even providing QR codes on menus for customers to trace the journey of their fish from sea to plate – has been voted the best in the UK.

After competing with more than 10,000 rivals across the country, and having come second last year, Kingfisher Fish and Chips in Plympton, near Plymouth, was crowned the best in the 2017 National Fish and Chip awards.

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from Food & drink | The Guardian

Wine: what to drink with Chinese food

Aromatic whites aren’t the only things to go for when looking for a wine to go with a Chinese meal

It’s Chinese new year this weekend, so I’m guessing many of you will be heading for the local Chinese, or at least calling in a takeaway. So what should you be drinking with it?

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from Food & drink | The Guardian

Aarhus, Denmark: 10 best places to eat and drink

1) Home brew

At stylish café La Cabra, in the Latin Quarter, they roast their coffee in-house. Pair a cup with a freshly made cinnamon bun or some avocado toast. Or join one of the café’s home brewing classes.

2) Brunch spot

Enjoy the cosseting Danish concept of hygge by piling your plate with waffles, granola, salads, fresh fruit, cakes, crusty bread and roast salmon at Globen Flakket, a cosy  canal-side restaurant. The hot chocolate is good too.

3) Fish supper

An atmospheric cross between a British chippy and a French bistro, Oli Nico serves fabulously fresh fried fish (to take away or eat in) and great value three-course set dinners; think cured salmon, apple and fennel salad, beef bourguignon and blueberry and white chocolate cheesecake.

4) Off the rails

Set inside Godsbanen, a converted railway station that’s home to flea markets and pop-ups, Spiselauget is a relaxed, modern restaurant serving gastropub-inspired food: seasonal dinner options include trout with kohlrabi and smoked yogurt.

5) Danish pastries

You can’t visit Denmark without indulging in a buttery baked good or two. Langenæs Bageriet is a great bakery and stocks everything from rye bread to cinnamon horns and chocolate Danish.

aarhus, denmark

6) Posh dogs

Haute Friture is a Latin Quarter institution, known for its gourmet hotdogs; the Hot Duck features duck confit in a spring roll with chilli, mushrooms and cranberries, topped with chilli and soya mayo and a wakame seaweed salad, all tucked in a bun.

7) New Nordic

For exciting modern cooking with a delicate Scandinavian influence, book a table at Nordisk Spisehus. Every two months its set menus take on a new theme but typical dishes include ox with artichoke and sage or blackberries with marzipan and honey.

aarhus, denmark

8) To market

Near the station, Aarhus Central Food Market is the perfect lunch spot for indecisive foodies. Browse the stalls for classic smørrebrød (open sandwiches), organic juices, Asian street food and fresh seafood. Hip porridge stall Grød serves everything from chia seed porridge with peanut butter to dal and congee.

9) Ale house

A volunteer-run, non-profit café and bar that supports a range of charities Fairbar’s big attraction – aside from its regular live music nights – is its wide range of Danish and foreign craft beers. Look out for warming winter ales from local brewery Humleland.

aarhus, denmark

10) Elegant dining

At organic restaurant L’Estragon expect artistic and seasonal plates, such as cod with pumpkin, fennel and blackberry or local mussels with potato, spinach and apple. Go the whole hog and order wine pairings to match your chosen menu.


Return flights from Stansted to Aarhus start at £30 (

Double rooms at Hotel Oasia start at £107, b&b (

More info:;

from olive

Valentine’s Day date recipes

Whether you’re looking to wow your Valentine’s date with your culinary skills and a romantic meal for two, or simply want to avoid the formality of a restaurant setting, here at olive we have crafted perfect menus for every situation.

Left it to the last minute? Fear not! Our collection of quick romantic recipes will take you no time at all to rustle up. Or perhaps you’re embracing Galentine’s Day and hosting a girls night in? Look no further than these Valentine’s Day dinner recipes, featuring everything from grilled oysters and champagne cocktails to a romantic steak dinner, tear-and-share garlic bread and self-saucing chocolate pudding. 

Looking to impress

Want to wow your Valentine with your culinary expertise and sophisticated style? Look no further than this classic menu, featuring oysters, steak and rich dark chocolate

Aperitif: Homemade grenadine and champagne cocktails 

Get your evening off to a sparkling start with these striking champagne cocktails


To start: Grilled oysters with fennel lemon and butter

Famously aphrodisiac, oysters embody the luxury of Valentine’s Day. Excite your date with this simple but impressive recipe


Main course: Feather steaks with chimichurri and sweet potato fries

Easy to rustle up, this fresh steak recipe is full of flavour and a lighter twist on the classic dish


Dessert: Chocolate soufflé with hot chocolate sauce

Dark chocolate, vanilla and a dash of rum add decadence, but the lightness of the soufflé keeps things delicate


Long term relationship

Surprise that special someone and remind them just how much they mean to you with this menu that avoids conventional options while oozing refinement and sincerity

To start: Whipped goat’s cheese with baked figs

Simple to whip up, the lesser-known aphrodisiac quality of figs suggests subtle but sophisticated romance


Main course: Anardana gosht (lamb cooked in pomegranate)

Spice things up with this succulent, flavoursome lamb. Serve with more pomegranate seeds to take full advantage of the pomegranate’s status as a symbol of love and fertility


Dessert: Crémant poached pear, hazelnut praline and hot chocolate sauce

End your evening on a luxurious note with these plump pears poached in sweet sparkling wine and drenched in hot chocolate sauce


Fun and light hearted

New relationships can be tricky on Valentine’s Day. If you want to keep things casual and light-hearted, try out this colourful menu, which steers clear of all the traditional stereotypes

To start: Avocado and prawn cocktail toasts

Quick to make and a modern twist on the classic prawn cocktail, these toasts are fun and fresh


Main course: Roasted broccoli and feta flatbreads 

Bursting with colour and flavour, this vegetarian main keeps things casual, although the pomegranate seeds and red chilli add subtle romantic undertones

Roasted broccoli and feta flatbreads

Dessert: White chocolate, orange and raspberry pots

Easy to prepare in advance, these white chocolate, orange and raspberry pots are given an unexpected twist with a dash of Cointreau


Restaurant style

Fancy treating your guest to gourmet restaurant-style food but want to stay in the intimate setting of your own home? If you’ve got all day to prepare, take a look at these fancy recipes from restaurants around the country

To start: Glazed lokma doughnuts with spiced chicken liver parfait

This recipe for glazed lokma doughnuts with spiced chicken liver parfait comes from Le Bab in London and makes an impressive starter, full of unusual and delicious flavour combinations


Main course: Veal rump, potatoes, broad beans, girolles and celeriac puree

A beautiful recipe from Alistair Craig of The Horseshoe Inn near Peebles. Perfectly cooked veal rump is paired with a creamy cauliflower puree, girolles and broad beans


Dessert: Jasmine set custard with strawberry sorbet

Delight your Valentine with this elegant dessert from Bulrush in Bristol. It’s a bit of a challenge, but your hard work will pay off


Left it to the last minute

Somehow missed the stands of heart-shaped chocolates at the end of every supermarket aisle? Restaurant double booked? Fear not! Olive is here to save the day with our menu requiring as little preparation time as possible

Aperitif: A clementine ‘last minute’ cocktail

Need to buy yourself a few extra minutes? Whip up this cocktail to delight your guest while you finish off in the kitchen


To start: Melon and prosciutto

Ready in just 5 minutes, this classic sweet-and-savoury starter is both refined and refreshing


Main course: Steamed salmon with couscous

A pretty and delicate dish, the salmon is presented on a bed of steamed broccoli, couscous and watercress, and sprinkled with pumpkin and pomegranate seeds. Nobody would guess it only takes 15 minutes to make!


Dessert: Swirled chocolate and ginger pots 

Sweet and spicy, these rich chocolate and ginger pots are the perfect Valentine’s finale. Whip them up in just 20 minutes then pop them into the fridge to chill while you’re eating


Galentine’s’ Day

Being single is no reason to wallow on Valentine’s Day. Get your closest girlfriends together for a night of indulgence and fun, and let them know how much they mean to you

Aperitif: Pink lemonade cocktail

Deliciously pink and sweet, the perfect way to kick off your girls’ night


To start: Best-ever tear-and-share garlic bread

Valentine’s Day is the perfect excuse to get all your single ladies together… and the best thing is garlic isn’t off limits!


Main course: Mix and match mac ‘n’ cheese bar

Place this comforting cheesy dish the middle of the table surrounded with the toppings in little bowls and let everyone dig in – no need for fancy presentation

Mix and match mac 'n' cheese bar

Dessert: Self-saucing chocolate pudding

Pudding doing it for itself, sisters certainly doin’ it for themselves! Prepare this indulgent chocolate dessert in advance and pop it in the oven when you start eating


Family night in

Just because you’re in with the family doesn’t mean you can’t embrace Valentine’s Day! Check out these tasty recipes loved by kids and adults alike

To start: Cheesy garlic dough balls 

Why not get the kids involved in helping roll the mozzarella cubes into these cheesy garlic dough balls?


Main course: Best-ever spaghetti bolognese 

Our favourite bolognese recipe, with pancetta, pork sausages and lots of herbs and veggies to really ramp up the flavour. Make it in a slow cooker to give yourself more time for family doughball production!


Dessert: Strawberry and cream lollies

A fun, easy, prepare-in-advance recipe that kids will adore and adults will secretly enjoy too


Written by Rachel Dinsdale

from olive

Yorkshire fish-lovers set up first ethical sturgeon caviar firm

KC Caviar uses method of extracting eggs that does not kill sturgeon, and its fish will be allowed to retire to lakes across Europe

It is better known for its parkin cake, rhubarb and Sunday roast puddings, but one fishery is hoping to add to Yorkshire’s culinary credentials as the world’s first producer of ethically sourced sturgeon caviar, using a technique that does not kill the fish in the process.

KC Caviar, based in Leeds, was set up by the fish enthusiasts John Addey, 63, and his son Mark Addey, 37, in a bid to help save the world’s depleting population of sturgeon.

Continue reading…

from Food & drink | The Guardian

Diet 101: Whole30

As a registered dietitian, I’ve got a healthy skepticism towards most diets. Being in private practice for almost a decade will do that to you. I’ve seen clients come in on just about every eating pattern imaginable, from raw-food to paleo and everything in between. With the growing popularity of Whole30, I set out to examine the basics of the diet and nutritional truths behind some of the claims.


What is Whole30?

Whole30 is an elimination diet, with shares a similar philosophy with the Paleo trend. Both recommend eating lots of fresh, high-quality foods while ditching anything processed. Specifically, you are removing all grains, dairy, soy, legumes, sugar, certain preservatives and artificial sweeteners from your diet. According to the authors, Melissa and Dallas Hartwig, these foods have been linked to hormonal imbalance, systemic inflammation, gut issues and more, though most of those claims aren’t backed by evidence-based research. Ideally, Whole30 is to be done strictly for 30 days; afterwards you can gently add back in said foods to see how your body responds.


Mindful eating

In addition to the diet recommendations, Whole30 encourages no calorie counting, measuring or weighing yourself for the entire 30-day process. Instead, the program focuses on non-scale victories, like improved sleep, skin, energy and overall feeling. The program isn’t promoted to be a long-term diet, but instead a reset button to focus on whole-foods that nourish your body.

As a long-time student of intuitive eating, I’m a big fan of switching the focus to non-scale victories and removing the added pressure of specific numbers and goals. For most dieters, these are big detractors and can often feel like punishment rather than an empowered choice. However, one of the tenets of intuitiveness is allowing yourself to eat whatever you want, without any parameters in place. Whole30 can fit this mindset if you are truly enjoying the foods you are eating and don’t feel deprived, but it’s not an automatic switch to mindful eating.


Whole grains are not the enemy

Whole30 encourages the removal of all grains; whole, unprocessed grains included. While some people report feeling better after the removal of gluten from their diets, many grains are naturally gluten-free. But in fact, eating whole grains may be more beneficial than taking them out. Grains contain essential micronutrients and both soluble and insoluble fiber, and they are also inexpensive and may improve longevity. In a recent meta-analysis published in BMJ, whole grains can help you live longer by reducing your risk of heart disease, cancer, diabetes and infections diseases. The same report also states than consuming 90 grams of whole grains daily cuts risk for all mortality by 17 percent.

While you can get enough fiber from fruits and vegetables, there is likely not an additional need to cut out all grains. If you feel that you do better without gluten, check out gluten-free varieties like quinoa, millet, oats, sorghum and brown rice.



While the term processed-free gets thrown around often, there is some benefit in reducing intake of packages snacks, sugary treats and preservatives. For one, eliminating intake of these foods almost all but forces you to cook from scratch, which has big payoffs. Cooking your own meals, especially for novice chefs, reinforces life-long habits, improves kitchen confidence and helps you control exactly what goes into each meal. For those who have shied away from cooking before may find that they actually enjoy the process and will continue to do so well after Whole30 is complete.

It’s no secret that the Standard American Diet is high in refined grains, sugar, salt, processed meats and salt. An excess of any of these has been linked to both chronic disease and a lower mortality rate. Tackling the Whole30 plan allows you to check-in with your current diet to asses how much of these foods you currently eat and positive ways to cut back.


Alex Caspero MA, RD, RYT is a Registered Dietitian Nutritionist and Yoga Teacher. She is the founder of Delish Knowledge (, a resource for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps individuals find their “Happy Weight.” 

from Food Network Feed

Cookery courses for vegetarians: best four


Arguably the best-known cookery course for vegetarians in the country, Demuths doesn’t rest on its laurels. From exploring the spice route to fast and delicious winter soups, they offer a wide variety of courses in different cuisines. Courses range from evening, half day or day depending on how long you want to spend learning the tricks of the vegetarian trade.

A lot of the focus at Demuths is on oriental cooking, be it Indian, Japanese or Chinese. You can spend a day learning how to create a Chinese New Year Feast, led by Lydia. Chinese food is often meat heavy, but Lydia will teach you how to make some of her mothers dishes such as Sesame Dressed Chinese Greens and Dim Sum Dumplings. After day spent chopping, stirring, mixing and frying, you’ll be rewarded with a late lunch that includes a glass or two of vegan organic wine.

Chinese New Year Feast: 28th January 2017, 10am-4.30pm, £165.00 per person (


Our Lizzy

Our Lizzy cookery school, based in Malvern, is great whether you’re a novice or an expert. There are a wide range of courses on offer from a taste of Thailand to tasty tofu. On the taste of tofu course, all food is suitable for vegans, too. Tofu can be a tricky ingredient to cook with, as many vegetarians know. With this course, you’ll learn all about the different types and different ways of cooking it, from frying to braising.

The classes are small, meaning you get a lot of attention and time to ask questions. The day starts with you preparing a tofu brunch while in the afternoon you’ll watch demonstrations and make some tofu flans. By the end of the day, the meat-free alternative will be your best friend; you’ll be cooking it for breakfast, lunch and dinner!

Tasty Tofu: 12th February 2017, 10am-3.45pm, £80 per person (

Abbey Home Farm

Sign up for a one day cookery course, on a 1600-acre organic farm in the Cotswolds, and with the help of US-born vegetarian chef and cookery teacher Erin Baker you can expand your meat-free repertoire, using plant-based and farm-produced dairy ingredients. There are a variety of courses on offer, but the meat free meals course aims to help those reducing their meat intake, or those who have given it up all together.

You’ll spend the day learning how to make quick yet delicious vegetarian food, using vegetables that are grown on the farm. The recipes you’re making might include beetroot risotto, pumpkin tagine and parsnip, leek and cheddar gratin. At the end of the day, you’ll have been inspired with some veggie recipes that are easy to re-create at home.

Meat free meals: 10th February 2017, 10am-2:30pm, £65 per person (


Vegetarian Society Cookery School

If you want to spend more than just a day learning the techniques to vegetarian cooking, then the Vegetarian Society Cookery School, located in a Victorian mansion in Cheshire, is a great place to learn. The courses are hands on, with tutors on hand to help you through out your time there. Best of all you’ll get to eat the food yourself!

Over the two days, you’ll make over 20 dishes from soups and salads to dressings and desserts. By the end of your time there, you’ll be able to cook a variety of veggie dishes and confidently plan a vegetarian menu.

Two day workshops: 6-7th May 2017, 9am-4pm, £275 per person (

from olive

Middle East meets West in this za’atar bun recipe | Cook residency

For displaced Palestinians, food is a means of connecting with their culture from afar, says new resident cook Joudie Kalla. Here she uses a traditional dough and za’atar, the quintessential spice of the Levant, to adapt a familiar swirled bun …

I was born in Damascus, Syria. Though I grew up between London and Qatar, my mother made the trip back to Syria to give birth to me and each of my siblings so she could be with her family.

My grandparents were the last of my immediate relatives to live in Palestine. They fled in 1948, in what we call the Nakba – the Catastrophe – with all their 20 children in tow. They settled into a new life in Syria, and talk of “back home” was what kept them going: stories filled with the romance of Palestinian life, culture and history. This was instilled in us.

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from Food & drink | The Guardian

Food in books: icecream from Miss Pettigrew Lives for a Day

To celebrate female friendship, Kate Young reimagines a sweet treat enjoyed by Miss Pettigrew and a pal during a night out in Winifred Watson’s famous novel

By Kate Young for The Little Library Café, part of the Guardian Books Network

‘Have an ice,’ offered Michael.

‘I will,’ said Miss Pettigrew.

Miss Pettigrew Lives for a Day, Winifred Watson

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from Food & drink | The Guardian