A beer nut: Murphy's stout with a floater of Amaretto.

Recipe link broken :(

Plain croissant, preferably Tartine.

Roasted veggies!

Hummus if it's the real smooth creamy Middle Eastern style, not the California paste that they serve around here.

Cabbage slow-cooked in foil in a wood smoker for 8 hours, then mixed with cooked farro and 3 cheeses and baked. YUM.

Their flight of drinking chocolates was a wonderful surprise during our Portland trip last weekend. Each of the 3 of us had a different favorite, and we all enjoyed trying them.

Whenever I'm in SF I buy a few half-slabs of the plain and the rosemary, take them home and freeze them. There's nothing like a last-minute dinner of toasted Liguria focaccia with cheeses and antipasto!

Their website is down so no ordering online :(

Adam - I live an hour from Mugnaini, the importer of Valoriani ovens. I've visited Mugnaini a few times when I was oven shopping, and attended one of their cooking class/oven demonstration events. Because they are local here, they dominate the WFO scene commercially in my area. I have eaten food cooked in Valoriani ovens both at Mugnaini and at a large number of restaurants, and I have yet to eat anything worth the calories. When oven shopping, I was able to cook in a number of imported ovens, including Valorianis, and they were the hardest to get up to temp, most uneven-cooking, and (I'm sorry, but it has to be said) ugliest oven I used. The owners of Mugnaini themselves have told me, and I paraphrase without losing the exact meaning, that their ovens are intended to cook at 700-750F, and that they consider temps of over 800F to be excessive and potentially dangerous, and one of the owners of Mugnaini actually disparaged me when I said I intended to cook at 900+. He told me no oven would do that safely, that that temp would burn anything I tried to cook, and he was very dismissive of my assertions that I wanted an oven that would cook at higher temps. So some of my negative comments stem from that, too. Can a pizzaiolo make great pizza in a Valoriani? Absolutely. Would a great pizzaolo choose a Valoriani after using other ovens? I sincerely doubt it, unless s/he did so for reasons other than the merits of the oven (investors choice, perhaps? That was my first thought upon reading your article).

I'm another one that plans ahead for the leftovers. After a pizza night, I make either eggplant or zucchini casserole: roasted eggplant or zucchini layered with leftover sauce and cheese at it's most basic. But usually I have leftover onions, mushrooms, pesto, etc that also gets layered in, and makes a delicious dinner for a night or two. I used to do it with pasta, but cutting down on starches means that we splurge on pizza, then leave the starch out of the casseroles.

I read a fair number of comparisons between the Technivorm and the Bonavita, and took a chance on the Bonavita. I love it. It makes amazingly good coffee.

Coincidentally, I bought the Baratza Encore last week, and just before reading this, I was reading my email from their customer service department. The Encore is a straight on/off machine with no way to set it for a certain amount of coffee, and the container into which the grounds drop is a smoked opaque plastic which cannot be seen through, so you have no way to know how much has been ground. I stand there trying to figure out when to stop the damn machine, and wondering whether this next pot will be too weak, too strong, or what. No predicting what I'll get. It's very frustrating and making the loud, messy Cuisinart burr grinder that I retired to buy the Baratza seem like a lost friend. Yes, the Baratza is quiet and seems well-made, but really? Am I the only one that is frustrated with the measuring issue? I'm about to return the thing.