On this week’s episode of Milwaukee’s longest running food podcast, we’re sharing gift ideas and cookie recipes from Milwaukee Magazine’s Holiday Handbook. We also have some news about Egg & Flour bringing a pizzeria to the Crossroads Collective, and I share some updates about my latest adventures in the kitchen.
Milwaukee Magazine’s Holiday Handbook includes everything from unlikely holiday films you may enjoy (although somehow “Die Hard” didn’t make the list) to ideas for DIY holiday gifts (including graham cracker houses, for people who don’t have the time for gingerbread).
Ann also compiled five holiday cookie recipes that are easy enough that you should be able to make them even if you don’t normally make cookies. All the ingredients you can find at an ordinary grocery store. Ann even shares a recipe for a simple cutout cookie (the dough isn’t very sticky so it is easy to roll). And don’t miss her recipe for seven-layer bars with a twist; she puts instant coffee in the mix.
Egg & Flour announces pizzeria
Milwaukee’s Egg & Flour Pasta Bar is expanding. Chef Adam Pawlak will open E & F Pizzeria at Crossroads Collective food hall (2238 N. Farwell Ave.), which also hosts one of the two locations of Egg & Flour Pasta Bar. The pizzeria will open right next to Egg & Flour’s location.
The emphasis will be on large slices and whole pizzas. It will feature three signature pies every day and one rotating specialty pizza, as well as salads, sodas and sparkling water.
“We love being on the East Side,” Pawlak said in a press release. “With our limited space in a food hall, we really maxed out our options at the pasta shop … When the space next to us became available, I really wanted to think of a creative way to expand Egg & Flour while bringing something fun and much needed for the food hall diners. Pizza just seems like a natural fit!”
Merriment Social offers Detroit-style pizza
Speaking of pizza, Merriment Social has started offering Detroit-style pizza on Wednesday nights, which has been so popular that it has often been selling out.
This prompts Ann and I to have a conversation about the nostalgic appeal of Rocky Rocco’s.
Hear us talk about all that and more on this week’s episode below.
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