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.
Read MoreI chose arroz con pollo for my pairing with the film “Moonlight,” as it’s my take on a dish that one of the supporting characters makes as a special meal for the lead character.
Read MoreA wine beverage is a pretty obvious choice for “Grand Crew,” so I chose to go with one of my favorites: frosé. But I did switch it up by adding some frozen dragonfruit.
Read MoreThe bread from “Yakitate!! Japan” that was the most intriguing to me so far came in episode 15: yakisoba pan!
Read MoreBreakfast 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.
Read MoreIn the show “Fleabag,” the protagonist runs a café and one of the things she makes is avocado and tomato toast.
Read MoreFor this pairing, I thought “The Wedding Planner” would go well alongside our vegan, gluten-free chocolate cake with vanilla frosting.
Read MoreWedding 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.”
Read MorePairing 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.
Read MoreWe are starting our Married at the Movies series with one of my favorite wedding movies, “My Best Friend’s Wedding.” For the pairing, I collaborated with my fiancé on four topping ideas.
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