Here at Spilled Milk our sole purpose is to spark joy for our brave listeners. Therefore, we are eating a whole lot of gooey, yet somehow crispy, Garlic Bread. We wonder why it often accompanies pizza and pasta, what generation we come from and unveil an absurd childhood aversion to butter. We also give you a homework assignment.




Matthew’s “Not One Shrine” Kickstarter page

Adam Ried’s Garlic Bread

Torrisi/Carbone’s Garlic Bread – “I’ve had it and it’s awesome” – Molly Wizenberg


Matthew’s Garlic Pizza

This recipe comes from my friend Kate Lion of Boise, Idaho. It’s the kind of recipe that gets handed down and passed around, and this is my version, which is not too different from Kate’s except that she puts the garlic butter on top of the mozzarella! You can’t really go wrong here.
5 tablespoons butter
1/4 cup olive oil
6 cloves garlic (I use way way more than this and sometimes leave a little out to sprinkle on top raw), minced
1 teaspoon black pepper
1/2 teaspoon MSG
1/2 teaspoon dried oregano
1 teaspoon garlic salt
pizza dough
pecorino romano
1. Preheat oven to 450°F. In a saucepan over medium heat, melt the butter with the olive oil. Add the garlic, black pepper, MSG, oregano, and garlic salt. Cook until the garlic is fragrant but not browned, about 1 minute. This makes enough topping for two or three pizzas.
2. Roll out the pizza dough and spread thickly with the garlic butter mixture (stir well before slathering it on). Add a layer of mozzarella. Bake until cheese is browned and the entire neighborhood smells like garlic, 7 to 10 minutes. Top with freshly grated pecorino romano.

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