The Perfect Pizza With Cookbook Author Colu Henry

About this episode

Colu Henry discusses her journey in the food industry and shares her pizza dough recipe.

Today’s guest is Colu Henry. Colu is a cook and writer who has contributed to The New York Times, Food & Wine, House & Garden UK, and more. She’s also the author of three cookbooks: “Back Pocket Pasta,” “Colu Cooks: Easy Fancy Food,” and her newest, “Better at Home: Recipes for Big Nights In.” Colu joins host Jessie Sheehan to talk about her fascinating path into food—from musical theater student to PR pro to recipe developer. She shares how working in restaurant PR unexpectedly gave her a crash course in recipe writing and cookbook production, and how a simple Instagram hashtag led to her first book deal. They also talk about Colu’s childhood food memories, her approach to “pantry fluency,” and the joys of cooking at home. Then, the duo dive into pizza. Colu walks Jessie through her go-to pizza dough recipe from her new book (adapted from Chris Bianco), shares her favorite toppings, and explains why pizza building reminds her of pasta making. Click here for Colu’s Pizza with Soppressata & Pickled Peppers recipe. Jubilee NYC 2026 tickets here Get our Mom’s the Bombe Issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Colu: Instagram, Colu…

People in this episode

Host: Jessie Sheehan

Guest: Colu Henry

Topics covered

• pizza
• cookbooks
• recipe development
• cooking at home
• food memories
• pantry fluency

Keywords

• pizza
• cookbook
• Colu Henry
• Jessie Sheehan
• recipe
• cooking
• food memories
• pantry fluency

Mentioned in this episode

Organizations: The New York Times, Food & Wine, House & Garden UK

Products: Back Pocket Pasta, Colu Cooks: Easy Fancy Food, Better at Home: Recipes for Big Nights In, Pizza with Soppressata & Pickled Peppers

Books & works: Salty, Cheesy, Herby, Crispy Snackable Bakes

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