In the months leading up to our honeymoon in Italy, we binge watched “Searching for Italy,” so I figured it would be a good pairing for my attempted recreation of the best food I ate during our time there: a potato quinoa pizza.
Supplì is the best food I ate in Rome, and “Roman Holiday” may just be my favorite movie that is set in Italy, so this Honeymoon in Italy pairing came pretty easy.
My tart recipe is only worthy of the best of cinema, so I paired it with “An American in Paris,” one of the best musicals of all time.
There is a memorable early scene in “Bringing Up Baby” involving olives, so I knew I had to make something with them for this pairing. I’m not a big fan of olives on their own, but I do love tapenade.
The bread from “Yakitate!! Japan” that was the most intriguing to me so far came in episode 15: yakisoba pan!
Breakfast with Bravo is back, and I’m pairing an asparagus frittata with my favorite cooking competition show, “Top Chef.” Like on the show, there’s a twist: it’s vegan, gluten-free and soy-free.
Wedding shows are hard to come by, especially ones that aren’t reality shows. One of our great TV finds as a couple is “Four Weddings and a Funeral.”
Pairing our veggie pizza recipe with “Father of the Bride” felt extra relevant since the plot leans on a character returning to the U.S. from Rome, one of our honeymoon destinations.
I wanted to pair one of my favorite pizza recipes (vegan chicken bacon ranch) with my favorite wedding movie, “The Wedding Singer.”
Before I became a vegetarian 14 years ago, one of my favorite meals was chicken fettuccine alfredo. “Faerie Tale Theatre” was another staple of my childhood, so it felt like the perfect pairing.