The Heritage Cookbook Project: Recent Episodes
Epicurean Creative
Connecting with cooks across the country to talk about food memories and family recipes and discovering a little bit more about each other along the way.
Listen as Betty Ann shares her memories of a special childhood Sunday meal, how it became a touchstone for her family in America, and some surprising advice on how to make Spanish-style Filipino Cocido today.
Connect with us:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
The Heritage Cookbook Project Cookbook Survey
Asian in America
@bettyannquirino Instagram
Asian In America Blog on Facebook
@bettyannquirino on Twitter
Betty Ann Besa Quirino on Pinterest
Books by Betty Ann Quirino
My Mother’s Philippine Recipes
How to Cook Philippine Desserts
Instant Filipino Recipes
Thank you to our Sponsor Bob’s Red Mill for keeping my pantry full of fabulous flours and baking products!
Possessing a cuisine that includes stinky, fermented foods, fertilized duck eggs, and blood stews can make transitions to another culture difficult. But Yana Gilbuena doesn’t shy away from her cultural foods. As a matter for fact, she introduces them to people unapologetically and passionately through her Kamayan Feasts.
Listen as Yana shares some of her favorite childhood food memories, the inspiration behind her pop-up Kamayan Feasts, and her call to honor and celebrate heritage and culture.
Thank you to our Sponsor Bob’s Redmill for keeping my pantry full of fabulous flours and baking products!
Connect with us:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
Salo Series
@saloseries Instagram
Salo Series on Facebook
@saloseries on Twitter
the SALO spring on Tumbler
Mentioned in this episode:
Yana’s Book No Forks Given
I generally play host and narrator to the stories featured in the podcast. I may add a little clarity at times or help the transition from one topic to the next. But in this episode, I actually have a more active role.
I can't remember a time when I wasn't interested in food. I loved, and still love cooking and sharing food with family and friends. When I met my birth mother for the first time, it became very apparent where this passion had come from.
Thank you to our Sponsor Bob’s Redmill for keeping my pantry full of fabulous flours and baking products!
Connect with me:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
Mentioned in this episode:
Filipino American History Month
For Judy Van Leuven, her Grandma Kennedy’s Fried Chicken recipe is a way to reconnect with her childhood and family. It’s a recipe that appeared on the Sunday Supper table every week, but never on a recipe card.
Listen as Judy recalls memories of a grandma who ran a local lunch counter, food memories of growing up in small Western Montana town, and her recollections of one of her favorite recipes.
Thank you to our Sponsor Bob’s Redmill for keeping my pantry full of fabulous flours and baking products!
Connect with me:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
Amanda Cushman was brought up, in her own words, a hippie; and she loved it. Her home was filled with music, art, and food from around the world. Gregarious and inclusive, her parents often entertained a diverse group of people with vibrant themed parties.
Amanda Cushman was brought up, in her own words, a hippie; and she loved it. Her home was filled with music, art, and food from around the world. Gregarious and inclusive, her parents often entertained a diverse group of people with vibrant themed parties.
Amanda learned the skill of entertaining from her artist mother whose dedication to detail was unparalleled and whose desire to expose her family to the tastes of world was evident at the dinner table.
Thank you to our Sponsor Bob’s Redmill for keeping my pantry full of fabulous flours and baking products!
Connect with us:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
Amanda Cushman
Chapel Hill Cooking Classes
@chefamandacushman on Instagram
@chefcushman on Twitter
Chef Amanda Cushman on Facebook
Simple Real Food Cookbook
Mentioned in this podcast
Adelle Davis
Rijstaffel
Marcella Hazan Pork Cooked in Milk (Maiale al Latte)
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Some stories carry with them a spark. This story of wild cranberries and growing up on a Northern Minnesota farm was the spark that ignited a project. This project in fact.
It’s a short story, but a powerful story about how food has the power to conjure up memories of people, places, and a time that was not necessarily easy, but simple.
Thank you to our Sponsor Bob’s Red Mill for keeping my pantry full of fabulous flours and baking products!
Connect with us:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
Marshes by dobroide https://freesound.org/s/466355/
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Food has a magical ability to tap into our memories. It can carry us to places far-far away or very close to home; to a time almost forgotten or right at the forefront of our memory.
Listen as food blogger and cookbook author, Laura Bashar, shares her memories of Iran, her grandmother’s kabobs, and a Persian stew, dubbed Green Stew by Laura and her bother, with deep roots in her family’s heritage.
Thank you to our Sponsor Bob’s Red Mill for keeping my pantry full of fabulous flours and baking products!
Connect with us:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
Family Spice
@familyspice on Instagram
@familyspice on Twitter
Family Spice on Facebook
Family Spice on Pinterest
Mentioned in this episode
Fenugreek
Persian Basmati Rice
Laura’s Post for Khoresteh Gormeh Sabzi
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Cookbooks are as varied as the authors who write them and foodies who consume them. They can be beautifully bound works of art or practical resources. Either way, they provide inspiration. And sometimes that inspiration goes beyond the kitchen.
Listen as writer, artist, and food lover Matt Terrell recounts how his favorite style of cookbook influenced a unique writing project that resulted in a fictional cookbook. Yes, you read that right, a fictional cookbook. Which, if you really think about it isn't so far fetched. Our cookbooks are more than just a list of ingredients and methods. They tell many stories.
Thank you to our Sponsor Bob’s Red Mill for keeping my pantry full of fabulous flours and baking products!
Connect with us:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
Matt Terrell
It's Just Me Matt
Magnolia Bayou Ladies Auxiliary Cooking and Entertaining Book
Mentioned in this episode
SCAD - Savannah College of Art and Design
SCAD Alumni Atelier
Nancy Spiller, visual artist, author, and food writer shares her memories of learning the art of making cream puffs at her mother's side before mental health concerns forever changed the mother daughter relationship and how this magical recipe has been embraced by her granddaughter.
She also shares a very interesting project involving junk mail and the storyline of her food novel Entertaining Disasters.
Thank you to our Sponsor Bob’s Red Mill for keeping my pantry full of fabulous flours and baking products!
Connect with us:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
Nancy Spiller
Nancy Spiller on Facebook
@NancySpiller on Twitter
Mentioned in this episode
Compromise Cake
Entertaining Disasters
Cream Puffs with mock bavarian cream filling from Epicurious
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I connect with Beth Lee, of OMG Yummy, who shares her childhood memories of challah and matzo meal pancakes, and talks about how one ingredient can represent the blending of two very different cultures.
Even if you don't celebrate Passover or have ties to Hawaii, you can enjoy fluffy Matzo Meal Pancakes or Soy Sauce eggs this weekend for breakfast.
Connect with us:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
OMG Yummy
@omgyummy on Instagram
@omgyummy on Twitter
OMG! Yummy on Pinterest
Thank you to our Sponsor Bob's Red Mill for keeping my pantry full of fabulous flours and baking products!
I connect with Kate McDermott, of Art of the Pie, who shares her thoughts on concerts and meals, how aromas can transport you, and how comfort foods remind us of being with our loved ones.
You don’t have to be Catholic to serve Baked Stuffed Tuna Rolls. They are great any day of the week on anyone’s table.
Connect with us:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
Art of the Pie
@katemcdermott on Instagram
@katemcdermott on Twitter
Kate's Cook Books
Art of the Pie
Home Cooking with Kate McDermott
Thank you to our Sponsor Bob's Red Mill for keeping my pantry full of fabulous flours and baking products!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I connect with Monica Lo, of Sous Weed , who shares her family’s tradition of dumpling making, her belief that food is medicine, and her culinary cannabis platform.
Connect with us:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
Sous Weed
Sous Weed on Instagram
Thank you to our Sponsor Bob's Red Mill for keeping my pantry full of fabulous flours and baking products!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I connect with Jenni Field, from Pastry Chef Online, who shares her philosophy about recipe development, how altering a recipe can have an unintended effect on our taste memories, and one of her favorite family recipes, Angel Slices.
After listening to Jenni's description of these pieces of deliciouness you are going to want to make the Angel Slices for your family or friends or both.
Connect with us:
The Heritage Cookbook Project
@theheritagecookbookproject on Instagram
The Heritage Cookbook Project on Facebook
The Heritage Cookbook Project on Pinterest
Pastry Chef Online
@onlinepastrychef on Instagram
Pastry Chef Online on Facebook
Pastry Chef Online on Pinterest
@PastryChfOnline on Twitter
Get a copy of Joy of Cooking, but remember the use the recipe on the The Heritage Cookbook Project for the lemony glaze that's Jenni's favorite. ;)
Thank you to our Sponsor Bob's Red Mill for keeping my pantry full of fabulous flours and baking products!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Join me, Leigh Olson the creator of The Heritage Cookbook Project, as we connect with cooks across the country to talk about food memories, family recipes, and learn a little bit more about each other.
Connect with me:
The Heritage Cookbook Project