Burnt Toast: Recent Episodes
Food52
Food intersects with our lives in more ways than we think. Food52's Burnt Toast podcast chases those stories to give listeners the perfect pieces of snackable dinner-party fodder—all inside of a commute's time.
Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.
Recipe
16 Rugelach
Dough
- 2 1/4 cups (288g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1/4 cup (40g) malted milk powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes
- 8 ounces (226g) cold cream cheese, cut into ½-inch cubes
Malted Milk Chocolate Filling
- 4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate
- 1/3 cup (53g) malted milk powder
- 1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 large egg, for egg wash, plus more if needed
- sanding sugar, for sprinkling
- Make the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don’t have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don’t wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.
- Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.
- Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.
- As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.
- Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it’s best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.
Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza
Sicilian grandma dough
- 900 grams high-protein flour
- 100 grams whole-grain flour, preferably freshly milled
- 30 grams sea salt
- 720 grams (3 cups) water, at 65°F (18°C)
- 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
- 60 grams extra-virgin olive oil, plus more for oiling the pans
Onion & olive bread
- 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
- 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
- 45 grams red onion, thinly sliced (about 1/4 medium)
- 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
- 40 grams (3 tablespoons) extra-virgin olive oil
- Large flake or coarse sea salt for garnishSicilian grandma dough
Sicilian grandma dough
- Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
- In another large mixing bowl, combine the water and starter.
- Create a crater in the flour and pour the liquids in the center.
- Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
- Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
- Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
- Rest at room temperature (covered) for 30 minutes.
- Using about 40 grams of olive oil, lightly oil two or three baking pans.
- Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
- Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
- Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.
Onion & olive bread
- Preheat the oven with pizza stones to 475°F (250°C).
- Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
- Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
- Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Recipe
Serves 24
Cake
- Unsalted butter or nonstick cooking spray
- 2 1⁄2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 cups packed dark brown sugar
- 1⁄2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup canola oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 4 cups chopped peeled apples (about 3 large; I like a
mix of Granny Smith and Golden Delicious)
Glaze
- 4 tablespoons (1⁄2 stick) unsalted butter
- 3⁄4 cup confectioners’ sugar
- 2 tablespoons maple syrup
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon kosher salt
- 1 tablespoon whole milk
- Make the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.
- Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutes
- Make the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners’ sugar, maple syrup, cinnamon, salt, and milk until smooth.
- Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.
- Slice the cake into pieces and serve. The cake is best the day it’s made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.
Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (Union Square & Co., October 2022). Photography by Dana Gallagher.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Referenced in this episode
- Simply Genius Cookbook
- Tara O'Brady's Genius Chocolate Chip Cookies
- Tara O'Brady on Substack
Genius-Hunter Extra Credit
- Tara O'Brady's Website
- Tara O'Brady's Instagram
eferenced in this episode
- Simply Genius Cookbook
- Heidi Swanson's Genius 5-Minute Tomato Sauce
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Theme Music by The Cabinetmaker on Blue Dot Sessions
In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of perfection, but companies such as UglyRipe and Imperfect Produce have made a point of promoting flavor over façade. (Bruised tomatoes may not be the most slightly, but they make a great sauce!) We'll examine the notion of perfection of taste vs. perfection of image
The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place.
After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inventor, Leon Klinghoffer. Today’s episode is his story.
One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all.
This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply.
Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing.
Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at burnttoast@food52.com.
We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.
This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine really makes the best chicken,
We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode.
We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story.
We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank.
The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place.
Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avocado toast is a little like comfortable underwear. This episode of Burnt Toast is sponsored by Casper. Get $50 toward any mattress purchase by visiting www.casper.com/TOAST, and using promo code TOAST.
We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free today.
Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite of his recipes, Pizza Soup. (You're going to want to hear this.)
This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because we couldn’t help it—a dramatic Yelp reading or two. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free. BlueApron.com/TOAST
We invite food writer and coffee expert Oliver Strand—and our very own Michael Hoffman—into the studio to talk coffee. After we make sure we’re caffeinated, we discuss specialty coffee, coffee snobbery, and cup some McCafe, just for fun.
Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.
This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books ever published.
We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.
Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza
Sicilian grandma dough
- 900 grams high-protein flour
- 100 grams whole-grain flour, preferably freshly milled
- 30 grams sea salt
- 720 grams (3 cups) water, at 65°F (18°C)
- 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
- 60 grams extra-virgin olive oil, plus more for oiling the pans
Onion & olive bread
- 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
- 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
- 45 grams red onion, thinly sliced (about 1/4 medium)
- 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
- 40 grams (3 tablespoons) extra-virgin olive oil
- Large flake or coarse sea salt for garnishSicilian grandma dough
Sicilian grandma dough
- Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
- In another large mixing bowl, combine the water and starter.
- Create a crater in the flour and pour the liquids in the center.
- Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
- Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
- Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
- Rest at room temperature (covered) for 30 minutes.
- Using about 40 grams of olive oil, lightly oil two or three baking pans.
- Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
- Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
- Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.
Onion & olive bread
- Preheat the oven with pizza stones to 475°F (250°C).
- Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
- Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
- Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
If you enjoyed this episode be sure to subscribe to The Genius Recipe Tapes wherever you listen to podcasts.
Referenced in this episode
- Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video)
- Korean American: Food That Tastes Like Home
Genius-Hunter Extra Credit
- When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)
- Read some of Eric's writing on Food52's Table For One column!
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.
Join Chef Farokh Talati as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture.
Recipe
Serves 4
For Oats
- 100g ghee or unsalted butter
- 1 small red onion, finely diced
- 1 celery stick, finely diced
- 1 carrot, peeled and finely diced
- 1 large tomato, finely chopped
- 2 small green chillies, finely chopped
- 1 tablespoon garam masala
- 1 teaspoon salt
- 100g rolled oats or porridge oats
- ¼ teaspoon ground turmeric a pinch of hing (asafoetida)
- 500ml chicken stock or water
- 4 tablespoons tangy onions (see below)
- a small handful of well-chopped curly
- leaf parsley freshly cracked black pepper
For Tangy Onions
- 1 small red onion
- 2 generous tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
To Make the Oats
- Melt the ghee or butter in a sturdy-bottomed pot over a low heat. When hot, add the onion, celery and carrot and cook for about 10 minutes, until the onions are translucent and the vegetables have softened, but none have taken on any colour.
- Add the tomato, chillies, garam masala and salt. Season with a few healthy grinds of black pepper and stir everything together. Increase the heat to medium and cook for 3 minutes, until the tomatoes begin to break down.
- Add the oats, turmeric, hing and stock or water. Bring the mixture back to a simmer, stirring continuously, for about 2–4 minutes, until the oats cook and thicken – you want the consistency of a well-formed but loose porridge, as this is the essence of what you’re creating.
- Place the hot masala oats in serving bowls and top each with a spoonful of tangy onions (see below) and a sprinkling of chopped parsley.
To Make Tangy Onions
- To prepare the tangy onions, peel a small red onion, cut in half, then thinly slice using a mandolin or sharp knife.
- Sprinkle the salt and cracked black pepper.
- Sprinkle the apple cider vinegar over the onions and, using your fingers, massage together.
Whether its recreating the iconic moon pie cookie in bar form or using tahini to elevate your go-to recipes, Joy the Baker is chock full of incredible baking tips and tricks to bring into a new year of better baking.
Referenced in this episode
- Joy's Plum and Lemon Curd Cake
- Joy's Moon Pie Bar
- Joy's Dark Chocolate Tahini Skillet Cookie
Genius-Hunter Extra Credit
- Joy the Baker's Website
- Find Joy on Instagram!
Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.
Recipe
16 Rugelach
Dough
- 2 1/4 cups (288g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1/4 cup (40g) malted milk powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes
- 8 ounces (226g) cold cream cheese, cut into ½-inch cubes
Malted Milk Chocolate Filling
- 4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate
- 1/3 cup (53g) malted milk powder
- 1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 large egg, for egg wash, plus more if needed
- sanding sugar, for sprinkling
- Make the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don’t have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don’t wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.
- Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.
- Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.
- As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.
- Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it’s best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)
A look back at some of our favorite genius recipes of the year with Food52 co-founder and CEO, Amanda Hesser
Referenced in this episode
- Julia Turshen's Fried Eggs
- Lindsay Maitland Hunt's Slow Roasted Chicken with Crispy Skin
- Yasmin Khan's Stunning Citrus Cake
- Dorie Greenspan's French Yogurt Cake
- Dorie Greenspan's Caramel-y Chocolate Cookies
- Tara O'Brady's Chocolate Chip Cookies
- Jessie Sheehn's Snickerdoodles (Ketchup optional)
- Ali Slagle's Chicken Caesar Salad
- Monifa Dayo's Potato Salad
Oatmeal for so long has left us with full stomachs for the day ahead but also left us with a full sink when we get home. This quick and easy recipe is the perfect hack for making oatmeal fast, with a super easy cleanup, that doesn't skimp on an ounce of flavor.
Be sure to order your copy of Simply Genius to find this and so many other simply genius recipes
Recipe
Serves 1
- 1/2 cup (50g) old-fashioned rolled oats
- 1 1/4 cups (300ml) unsweetened almond milk, plus more for serving
- Salt
- 4 teaspoons cocoa powder
- 2 tablespoons creamy or chunky almond butter
- Maple syrup (optional
- Simmer the oats: To a medium nonstick skillet, add the oats, almond milk, a pinch of salt, and the cocoa. Bring to a simmer over medium heat, stirring frequently and scraping the bottom and sides with a silicone spatula, until the oats are tender and creamy, about 5 minutes. Reduce the heat if it starts boiling too wildly, and don't wander away or it might boil over on you. Stop cooking when the oatmeal is a little looser than you want, as it will thicken as it cools.
- Top and eat: Swirl in the almond butter and maple syrup. Add more milk if you'd like. Serve hot and clean up fast.
- Store: Leftover oatmeal will keep well in a container in the fridge for a few days though it will thicken as it cools. Reheat in the microwave or in a nonstick skillet over medium heat, stirring in a splash of milk or water.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.
Recipe
Makes 24 bars
Shortbread Base
- 1 2/3 cups (214g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted
- 1 large egg yolk
- 1 teaspoon vanilla extract
Salted Speculoos Caramel
- 3/4 cup (175 grams) packed light brown sugar
- 4 tablespoons (1/2 stick/57g) unsalted butter
- 1/4 cup (59 ml) light corn syrup
- 1 14-ounce can (414 ml) sweetened condensed milk
- 1/3 cup (90 grams) speculoos cookie butter (see Note)
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Topping
- 1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips
- 1/2 cup (about 3 ounces/85 grams) white chocolate chips
- 4 tablespoons (59 ml) whole milk, divided
- 2 tablespoons (36 grams) speculoos cookie butter, divided
- Flaky sea salt, for sprinkling
- Make the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.
- While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.
- As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.
- Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski on this bonus episode featuring our sister-show Play Me a Recipe
Stock is endlessly versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost!
- Beef Stock
- Chicken Stock
And here are a couple super useful tools to help you make the best stock possible.
- Hestan Roasting Pan
- Five Two Roasting Pan
- Souper Cubes for Stock Storage
Listen along as Aleksandra Crapanzano, author of Gateau: The Surprising Simplicity of French Cakes, cooks through a simple-yet-delicious pound cake which can become the foundation for endless variations for any occasion.
Recipe
Makes 1 Cake
- 4 large eggs
- 1 cup / 200 grams granulated sugar
- 14 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- grated zest of one lemon or orange
- 1 1/2 cups + 1 tablespoon / 200 grams cake flour
- 1/2 teaspoon fine sea salt
- Preheat the oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf pan
- Separate the eggs and let them come to room temperature. In a good-sized mixing bowl, whisk the egg yolks to break them up a bit. Add the sugar and whisk until they are thick and pale. Add the melted butter, vanilla and lemon zest and whisk until smooth. Add the flour and stir with a rubber spatula until no streaks remain.
- Using electric beaters or in a stand mixer, beat the egg whites until they form soft peaks. Add the salt and beat until they form stiff peaks. Stir a quarter of the whites into the yolk mixture to lighten it. Then gently fold the remaining egg whites into the batter.
- Pour the batter into the prepared pan and bake for 55 minutes, or until a knife inserted into the center of the cake comes out nearly clean. Allow the cake to cool for 10 minutes in the pan, then remove to a wire rack.
- Serve at room temperature. If not eating the cake until later, allow it to cool all the way to room temperature, then wrap in plastic and store at room temperature.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
This week we're sharing an episode of Genius Recipe Tapes featuring Kristen Miglore speaking with the incomparable Nigella Lawson to discuss her latest cookbook Cook, Eat, Repeat.
Referenced in this episode
- Cook, Eat, Repeat
- Where to See Nigella Live
Genius-Hunter Extra Credit
- Nigella's Instagram
- Nigella Lawson's No-Bake Nutella Cheesecake
- Nigella Lawson’s Chicken & Pea Traybake
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Theme Music by The Cabinetmaker on Blue Dot Sessions
Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta.
Find more incredible pasta recipes in a copy of Simple Pasta
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 4
Gnocchi with Luxurious Pomodoro
- 1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi
- 1/2 cup extra-virgin olive oil
- 4 to 6 anchovy fillets, chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons tablespoons oregano leaves
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- Finely grated Pecorino Romano or Parmigiano-Reggiano for serving
Potato Gnocchi
- 1 1/2 pounds unpeeled russet potatoes
- 1 large egg, beaten
- 1/3 cup finely grated Pecorino Romano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour
Pomodoro
- In a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don’t let the oil get too hot or it will fry the anchovies rather than melt them.)
- Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)
- Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.
- To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it’s a good indication they’re done. Pop one in your mouth to make sure it’s cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.
Gnocchi
- In a large wide pot, add the potatoes and enough water to cover them (you’ll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.
- Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.
- In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.
- Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won’t be rolling out immediately, cover with a piece of plastic wrap.
- Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb’s width. (If you’d like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.
- If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don’t defrost, just boil frozen; otherwise, they will fall apart.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Every vegetable has infinite possibilities. Is it the main course, a side, a component, a snack? In Hetty McKinnon's upcoming book, Tenderheart, she explores not just how we can make the most out of the vegetables in our pantry but how using them can connect us to the people and the world around us.
Referenced in this episode
- Hetty's new book, Tenderheart pre-order
- Hetty's recent book, To Asia with Love
- Kristen's Simply Genius Cookbook
Genius-Hunter Extra Credit
- Hetty's Instagram
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Theme Music by The Cabinetmaker on Blue Dot Sessions
We're revisiting Counterjam's first season which explores culture through food and music. On this episode host Peter J. Kim is talking NYC with A Tribe Called Quest founding member Jarobi White and multiplatinum icon Kelis.
If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.
Referenced in this episode:
- Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.
- Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Recipe
Serves 24
Cake
- Unsalted butter or nonstick cooking spray
- 2 1⁄2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 cups packed dark brown sugar
- 1⁄2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup canola oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 4 cups chopped peeled apples (about 3 large; I like a
mix of Granny Smith and Golden Delicious)
Glaze
- 4 tablespoons (1⁄2 stick) unsalted butter
- 3⁄4 cup confectioners’ sugar
- 2 tablespoons maple syrup
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon kosher salt
- 1 tablespoon whole milk
- Make the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.
- Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutes
- Make the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners’ sugar, maple syrup, cinnamon, salt, and milk until smooth.
- Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.
- Slice the cake into pieces and serve. The cake is best the day it’s made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.
Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (Union Square & Co., October 2022). Photography by Dana Gallagher.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Have you ever wondered how many kneads it takes for dough to feel like a baby's bottom? Or how to eat cinnamon toast crunch the right way? We're sharing an episode from The Genius Recipe Tapes where Kristen sits down with Frankie Gaw to talk all about the food he grew up eating and the recipes found in his new book, First Generation
Referenced in this episode
- First Generation: Recipes from My Taiwanese-American Home
- Frankie's Website
- Frankie's Instagram
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Theme Music by The Cabinetmaker on Blue Dot Sessions
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Makes 16 brownies (8 to 10 milligrams THC per brownie)
Cannabutter
- 1/2 cup (113 grams) unsalted butter
- 1 gram quality cannabis flower
Weed brownies
- 1/4 cup (21 grams) natural cocoa powder, plus more for the pan
- Cannabutter (above)
- 1/2 cup (100 grams) chopped dark chocolate
- 1 1/4 cups (250 grams) granulated sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs
- 3/4 cup (90 grams) all-purpose flour
- 1/2 cup (57 grams) chopped toasted nuts (optional)
- Make the cannabutter, following the quantities listed above and my step-by-step guide linked here.
- Butter an 8x8-inch pan, then dust with cocoa. Heat the oven to 350°F (177°C).
- In a bain marie (or in the microwave in 10-second intervals), melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the sugar, molasses, vanilla, and salt.
- Add one egg at a time, mixing well after each. Beat for about 5 minutes, until a 5-second ribbon forms on the top of the batter when you lift the whisk. Stir in the chopped nuts (if you’re using them). Sift or whisk the flour with the cocoa powder, then add to the chocolate mixture. Combine just until the flour disappears (don’t overmix).
- Pour the batter into the pan and place in the center of the oven. Bake for about 25 minutes, until a glossy top forms and starts to crack. Keep an eye on the edges, they will firm up first. To check, insert a toothpick near the corner—it should have a few moist crumbs.
- Let cool on a wire rack for at least 10 minutes before cutting into 16 brownies. (If you’d like—and if your pan isn’t glass—you can plunge the pan into cold water immediately out of the oven. The temperature shock achieves a chewy crust while maintaining the gooey center, a tip I learned from Eric Kim.)
- Store the brownies in an airtight container for up to a week. For longer storage, cut and freeze the brownies, then warm up in the microwave or oven before serving.
If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Referenced in this episode
- Simply Genius Cookbook
- Tara O'Brady's Genius Chocolate Chip Cookies
- Tara O'Brady on Substack
Genius-Hunter Extra Credit
- Tara O'Brady's Website
- Tara O'Brady's Instagram
eferenced in this episode
- Simply Genius Cookbook
- Heidi Swanson's Genius 5-Minute Tomato Sauce
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Theme Music by The Cabinetmaker on Blue Dot Sessions
Referenced in this episode
- Pre-order the Simply Genius cookbook (+ get an instant sneak peek at 14 new recipes and riffs!)
- Why Dorie Greenspan's French Yogurt Cake is Genius
- Watch Kristen make her way through this cake
Genius-Hunter Extra Credit
- Dorie Greenspan's Instagram
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Shrettuce or slaw? Potato buns or sliced bread? Spicy or spicy?
Molly and Declan talk about the recent resurgence in popularity of the fried chicken sandwich, the sandwich's true origin, and ease any anxieties re: at-home deep frying.
Thanks to our listeners, especially those of you who called in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Team bacon or sausage? Hash browns or nah? English muffins, croissant, bagel?
Molly and Declan debate the merits of bacon, sausage, ham, and pastrami (?); and find a home for the english muff.
Special thanks to our listeners for your questions, especially those of you that called in. We still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
The Burnt Toast podcast is back!
August 11th, 2022 there will be new episodes of Burnt Toast featuring conversations with Food52 writers, staff members, and community members. Follow along for stories, advice, recommendations, and more!
Roasted? Smoked? Honeyed? To avo or not to avo?
Molly and Declan make a turkey sandwich that's, dare we say, succulent and not boring.
Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
How long should the eggs be cooked? What is the ultimate egg to mayo ratio? Can egg salad ever transcend egg mush?
In pursuit of a not-gross, not-bland egg salad, Molly and Declan give it the cae sal treatment.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Oil-packed or water-packed tuna? Can seafood be paired with cheese? Open- or closed-face?
Also, Molly and Declan call up our first winner of a year-supply of Cabot cheese!
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio?
Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub).
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Sourdough or brioche? One cheese, two cheeses, three cheeses...four? Halved lengthwise or diagonally?
Molly and Declan talk about the most incorrectly named sandwich, debate butter vs. mayo, augments vs. condimenti, and whether a grilled cheese without cheddar is one at all.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling?
Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Referenced in this episode
- Watermelon and Red Birds: A Cookbook for Juneteenth and Other Black Celebrations
- Nicole Taylor on Instagram
Genius-Hunter Extra Credit
- The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Theme Music by The Cabinetmaker on Blue Dot Sessions
If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!
Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem).
Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Here’s a special preview of Not Lost, a new podcast about finding yourself in places you’ve never been from our friends at Pushkin Industries. Host Brendan Francis Newnam takes us around the world, learning about new places by getting invited to a stranger’s house for dinner. From Montréal to Mexico City, Brendan and his guests drink, dance, and eat, learning as much about themselves as the places they visit. In the preview you’re about to hear, Brendan and his guest Danielle Henderson visit Montréal and tour the Jean-Talon Market in search of dinner party provisions, and discover a local pastry known as nun’s farts.
You can hear more from Not Lost at https://podcasts.pushkin.fm/notlost?sid=burnttoast
On this episode of Burnt Toast we're featuring an episode of one of our other podcasts, Play Me a Recipe, in which podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 6
- 2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces
- 1 small onion, chopped
- 1 garlic clove, minced
- Salt and pepper
- 2 tablespoons olive oil
- 1 small pat butter
- 1 28-ounce can whole tomatoes, with juice
- 1 cup red wine
- 5 sprigs fresh thyme
- 5 sprigs fresh oregano
- 1 Small handful of fennel seeds
- 1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)
- 1 pound Pappardelle
- 1 handful Freshly grated Parmesan
- Preheat oven to 325° F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.
- Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.
- Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.
- Cook 1 to 2 pounds pasta according to package directions. When it’s is ready, put into individual bowls and top with ragu and lots of Parm. Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.
First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake.
"I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —Lisa Ruland
Referenced in this episode:
- A Chocolate Cake That Celebrates Mothers—Lost & Found (Food52)
- Chocolate Cake with Whipped Cream Frosting recipe
Find more My Family Recipe episodes here.
Host Peter J Kim takes a trip to the United Kingdom to explore puddings, PFCs, and the mysterious saveloy dip. Food Network host Mary McCartney invites us into her home to talk about the importance of Sunday roasts, and food and music memories with her father Paul McCartney. Jonathan Nunn, the founder of Vittles, guides us through the most important food on the streets of London—and it's not fish and chips. Through it all, listen to music by British rapper, Hyphen, who accurately describes his style as "sexy lounge rap."
Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons.
Referenced in this episode
- Citrus Cake From Yasmin Khan (Recipe)
- Yasmin's book, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
Genius-Hunter Extra Credit
- Follow Yasmin on Instagram
- More backstory, The story behind Ripe Figs
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
The current crisis in Ukraine is a nightmare. While we may try to quantify its toll in the number of lives lost, we also need to consider the culture that is being threatened. In this episode of Counterjam, host Peter J Kim goes course by course through a festive Ukrainian meal with Anna Voloshyna, chef and author of the forthcoming cookbook Budmo! Lviv-based band Odyn v Kanoe provide a truly moving soundtrack.
Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons.
If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.
Molly Baz's Cae Sal
Serves 4
- 1 garlic clove
- 1 lemon
- 4 romaine hearts
Dairy
- 2 large eggs
- 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving
Pantry
- 1/2 crusty baguette (about 6 ounces)
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Coarsely ground black pepper
- 4 oil-packed anchovy fillets
- 1 teaspoon Dijon mustard
- 1/2 cup canola or vegetable oil
- 1 teaspoon Worcestershire sauce
- Make the croutons: Preheat the oven to 350°F. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.
- Make the dressing:*
Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and reserve the whites for another use.
Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl.
Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil.
Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with aside of crouts.
You are about to make mayonnaise by hand, BUT it’s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion. 3. Prep the lettuce: Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet.*
**It’s always a good idea to preseason your greens with some acid and salt so they are zippy and zingy and hold up to the dressing. The lettuce contains water, which is going to dilute the flavor of the dressing, so you’ll always need a little extra acid to combat that. 4. Serve: Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (1/4 cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.
How did your Cae Sal turn out? We want to hear all about it—leave us a rating + review!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Host Peter J. Kim rings in Persian New Year with stories, laughter, and dancing alongside some truly incredible guests. Emmy-award-winning actress Shohreh Aghdashloo, Top Chef judge and former Food & Wine editor in chief Nilou Motamed who both talk to Peter about why rice is fundamental to the Iranian culinary experience, and Yvette Massoudi, the singer and founder of the band Mitra Sumara who's music facilitates a truly irresistible urge to dance.
Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons.
If you enjoyed listening to this podcast, be sure to follow Counterjam wherever you listen to your podcasts.
If you enjoyed this episode, be sure to follow Counterjam wherever you listen to podcasts to catch the upcoming fourth season
With the help of dancehall legend Shaggy and reggae legend Ziggy Marley, host Peter J. Kim looks at Jamaican cuisine and culture: from patties to patois, the origins of toasting and (quite possibly) the smoothie, the underlying current of personal and societal revolution that pulses through reggae, and what a Jamaican restaurant menu can tell you about the country's multicultural history.
If you enjoyed this episode be sure to subscribe to The Genius Recipe Tapes wherever you listen to podcasts.
Referenced in this episode
- Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video)
- Korean American: Food That Tastes Like Home
Genius-Hunter Extra Credit
- When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)
- Read some of Eric's writing on Food52's Table For One column!
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Makes 16 brownies (8 to 10 milligrams THC per brownie)
Cannabutter
- 1/2 cup (113 grams) unsalted butter
- 1 gram quality cannabis flower
Weed brownies
- 1/4 cup (21 grams) natural cocoa powder, plus more for the pan
- Cannabutter (above)
- 1/2 cup (100 grams) chopped dark chocolate
- 1 1/4 cups (250 grams) granulated sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs
- 3/4 cup (90 grams) all-purpose flour
- 1/2 cup (57 grams) chopped toasted nuts (optional)
- Make the cannabutter, following the quantities listed above and my step-by-step guide linked here.
- Butter an 8x8-inch pan, then dust with cocoa. Heat the oven to 350°F (177°C).
- In a bain marie (or in the microwave in 10-second intervals), melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the sugar, molasses, vanilla, and salt.
- Add one egg at a time, mixing well after each. Beat for about 5 minutes, until a 5-second ribbon forms on the top of the batter when you lift the whisk. Stir in the chopped nuts (if you’re using them). Sift or whisk the flour with the cocoa powder, then add to the chocolate mixture. Combine just until the flour disappears (don’t overmix).
- Pour the batter into the pan and place in the center of the oven. Bake for about 25 minutes, until a glossy top forms and starts to crack. Keep an eye on the edges, they will firm up first. To check, insert a toothpick near the corner—it should have a few moist crumbs.
- Let cool on a wire rack for at least 10 minutes before cutting into 16 brownies. (If you’d like—and if your pan isn’t glass—you can plunge the pan into cold water immediately out of the oven. The temperature shock achieves a chewy crust while maintaining the gooey center, a tip I learned from Eric Kim.)
- Store the brownies in an airtight container for up to a week. For longer storage, cut and freeze the brownies, then warm up in the microwave or oven before serving.
If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
This is a special bonus episode of Burnt Toast featuring an episode of The Genius Recipe Tapes. If you enjoyed listening, subscribe to The Genius Recipe Tapes wherever you get your podcasts.
Referenced in this episode
- Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie Sahni
- Watch this recipe (food52)
- Classic Indian Vegetarian and Grain Cooking
Genius-Hunter Extra Credit
- Julie Sahni's Curried Avocado with Garlic and Green Chiles
- Learn Indian cooking from the master herself - Take a cooking class with Julie
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
This week, we're featuring a Hotline Offline episode all about the pantry -- what to stock it with, how to keep it organized, and how to make the best meals using only pantry staples -- and we brought writer Sarah Jampel on the show to tackle those questions.
Sourdough bread baking took over a lot of kitchens when the pandemic first began, but we don't think that sourdough should be 'just another phase'. We're bringing you an episode from the Hotline Offline podcast where Esther Choi is joined by Food52's resident bread baker Maurizio Leo to talk all-things sourdough bread baking.
Maurizio's instagram
The Perfect Loaf website
In this episode of Hotline Offline, Esther Choi is joined by the Chief Spice Mama herself, Kanchan Koya, to discuss all of the incredible benefits of cooking with spices. From adding immeasurable amounts of flavor to your meals, to benefiting from the natural health boosters that spices have to offer, Kanchan and Esther cover it all!
Be sure to check out Kanchan Koya on her Instagram @ChiefSpiceMama, and on her website, SpiceSpiceBaby.com.
On this episode, Esther is joined by Hetty McKinnon and Ivan Orkin to talk stock! Soup is in a unique category of food because it seems like for all the people who find it intimidating, there are just as many people who find it boring, but really, there's no reason it should be either! Tune in to hear expert tips on making your own stocks, and ways to bring a massive amount of flavor to a broth with only a couple of ingredients.
Have you been hearing about meal prep and been interested in trying it out? Have you tried it and were overwhelmed by the process and underwhelmed by the results? Well Dan Pelosi is here to help with all of your meal-prep needs! Dan and Esther talk through ways to tackle meal-prep with less stress and more flavor.
Mentioned in this episode:
- Bimpy's Giambotta (recipe)
- Bimpy's Giambotta (video)
A very special thanks to Dan Pelosi AKA Grossy Pelosi for helping to inspire us in prepping our meals for the year to come!
Got a question? Call (518) 291-9877 and leave us a message on the hotline. We’ll get to the bottom of it together.
If you enjoyed this episode and want to hear more, be sure to find Hotline Offline wherever you listen to you podcasts.
If you enjoyed this episode, be sure to follow Hotline Offline to make sure you hear all the other tips Esther and guests will be sharing this season.
Today we're celebrating our favorite food traditions. Esther is joined by her sister Jen to reminisce about their own traditions and hear from our listeners about eating a selection of german sausages on Christmas, a cooking a famous brisket, and somehow burning spaghetti every Friday night.
A very special thanks to Jennifer Choi for stopping by the podcast to reminisce and talk about our listener's favorite traditions! Got a question? Call (518) 291-9877 and leave us a message on the hotline. We’ll get to the bottom of it together.
If you enjoyed this episode, be sure to follow Hotline Offline to make sure you hear all the other tips Esther and guests will be sharing this season.
Mentioned in this episode:
- Grandma Potatoes recipe
- Mama's Potato Clover Rolls recipe
- Carrot Ring recipe
A very special thanks to Ella Quittner for seeing and acceptingour patheti—erm—perfectionist tendencies, and to our listeners who called in their questions! Got a question? Call (518) 291-9877 and leave us a message on the hotline. We’ll get to the bottom of it together.
Mentioned in this episode:
- Butternut Squash Lasagna recipe (as shared on Food to Love)
- Radicchio & Pickled Radish Salad recipe
- Chef Neal Harden's Whole Roasted Cauliflower with Turmeric-Tahini Sauce & Pistachios
- Raspberry & White Chocolate Tart with Cocoa Crust recipe
- How to whip coconut cream into, well, whipped coconut cream
- Seeded Brown Rice Crackers recipe
- Heirloom Bean Bourguignon recipe (as shared onThe Full Helping)
A very special thanks to author and Food52 Resident Amy Chaplin for sharing so much veg-spo, and also to our listeners who called in their questions! Got a question? Call (518) 291-9877 and leave us a message on the hotline. We’ll get to the bottom of it together.
If you enjoyed this episode and want to hear more, be sure to find Hotline Offline wherever you listen to you podcasts.
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.
Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today; go ahead and grab the ingredients below (Francis starts listing them at 3:17), and start the episode when you're ready to cook.
Chinese American Thanksgiving Meatballs
- 2 tablespoons vegetable oil
- 1 bunch scallion, finely chopped
- 7 cloves garlic, very finely minced
- 1/4 pound stemmed fresh shiitake mushrooms, medium dice
- Diamond Crystal kosher salt, plus more as needed
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons sugar
- 1 bunch scallion, finely chopped
- 7 cloves garlic, very finely minced
- 1 pound ground turkey
- 1/2 pound ground pork
Sauce
- 3 tablespoons extra-virgin olive oil
- 4 teaspoons peeled, finely minced ginger (from 1 1/2-inch piece)
- 1 (28-ounce) can diced tomatoes
- Sear mushrooms: Heat the vegetable oil over high heat in a large saute pan. When the oil is shimmering-hot, carefully add the mushrooms and spread them out into one layer as best you can. Let sear, undisturbed, until richly browned, about 1 minute. Toss, spread out again, and let sear for another minute. Remove mushrooms from heat, season with salt to taste, and transfer to a medium bowl to cool.
- Mix marinade: In a small bowl, combine the oyster sauce, sesame oil, 4 teaspoons sugar, 2 teaspoons Diamond Crystal kosher salt, and the chicken stock.
- Mix aromatics: Add ½ cup of the chopped scallion and 3 cloves of finely minced garlic to the bowl with the mushrooms and stir to combine.
- Make meatball mixture: Place the turkey and pork in a large mixing bowl and gently fold them together with your hands to start to combine. Pour in the marinade. Hold the fingers of one hand apart, as if holding a softball. Using that hand, stir the meat in one direction to mix in the marinade, being sure to agitate all the meat. When the meat has absorbed all the liquid and the mixture has gotten a bit sticky or tacky, stop. Add the mushroom mixture and gently fold to combine. Cover and let marinate for up to 4 hours.
- Make sauce: Set aside 2 tablespoons of scallions for garnish. In a Dutch oven or other large, lidded braising pan, heat the olive oil over high heat until you see the first wisps of smoke. Add 4 cloves of minced garlic and stir until very aromatic, about 15 seconds. Add the ginger and stir until very aromatic, about 15 seconds. Add the remaining scallions and stir for 15 seconds. Add the can of tomatoes, bring it to a boil, and reduce heat to a simmer. Season with 2 teaspoons sugar and salt to taste. Cover and simmer for 15 minutes.
- Form and cook meatballs: Meanwhile, use a large soup spoon to scoop up the meat mixture and using your hands, very lightly pat out 1 1/2-inch diameter meatballs. Set them on a plate. (You should have about 24 meatballs). After the sauce has simmered for 15 minutes, remove the lid and gently add the meatballs in one layer. Adjust heat to a bare simmer and cover the pot. Let poach / steam until the meatballs are just cooked through, 10-12 minutes.
- Serve: Garnish with the reserved scallions and serve.
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
We hear from food writer and soon-to-be cookbook author Eric Kim, Los Angeles Times cooking columnist Ben Mims, and from you (!), our community, about ghosts of Thanksgivings past.
Referenced in this episode:
- Why You Should Make a Turducken (Even if You Don't Want to Eat it by the End) (Food52)
Genius-Hunter Extra-Credit:
- Follow along with Eric (and Jean's!) recipe testing for the book
- Check out Ben's Thanksgiving spread
Special thanks to listeners Sarah Copeland, Melissa Dain, and Myo Quinn for sharing their stories. We'll be back next week with a genius recipe; if you come across one in your holiday prep, I'd love to hear about it at genius@food52.com.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.
Corn Grits with Wild Mushrooms & Jammy Eggs
Serves 4
- 4 to 8 large eggs, depending on how hungry you are
- 2 fresh corn cobs
- 3 tablespoons unsalted butter, divided
- 1/2 small yellow onion, finely chopped
- 1/4 cup diced roasted hatch chiles
- 1 teaspoon coarse sea salt, plus more to taste
- 1 cup medium-ground grits or polenta (not instant)
- 1/4 cup crumbled feta cheese (loosely packed)
- 1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
- 1 tablespoon neutral oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Juice of half a lime
- 1 handful chopped cilantro leaves or chives, to garnish
- Soft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.
- Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.
- Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.
- Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.
- Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.
- Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they’re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.
- Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.
- To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.
If you loved listening to this episode, be sure to subscribe to The Genius Recipe Tapes wherever you listen to podcasts.
Referenced in this episode:
- My Family's Forever Banana Bread (Food52)
- Kristen's Family Banana Bread recipe
Genius-Hunter Extra-Credit:
- Did you catch part 1, fried eggs chez Mike, too?
- ICYMI: Our 10 Most Popular Banana Breads of All Time
Love what you heard in this episode? Be sure to subscribe to The Genius Recipe Tapes wherever you get your podcasts.
Referenced in this episode:
- The Crispy Fried Eggs That Made Me a Better Cook (Food52)
- Mike's Famous Fried Eggs recipe
Genius-Hunter Extra-Credit:
- Some more crispy egg-spo: ho bao dan (pocket eggs), kai dow (Thai fried eggs)
What's the recipe you first make in a new home? Tell me all about it at genius@food52.com.
First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake.
"I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —Lisa Ruland
Referenced in this episode:
- A Chocolate Cake That Celebrates Mothers—Lost & Found (Food52)
- Chocolate Cake with Whipped Cream Frosting recipe
Find more My Family Recipe episodes here.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Carla starts listing them at 1:03) before starting the episode.
Sorry, I Love Celery
Serves 4 to 6
Ingredients:
- 3 anchovy fillets packed in oil, drained
- 2 garlic cloves
- kosher salt
- freshly ground pepper
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon Aleppo pepper
- 10 Castelvetrano olives
- 6 Piparra peppers
- 1 bunch celery
- 2 ounces Parmigiano
- 1/2 cup parsley leaves and tender stems
- In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)
- Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
- Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.
- Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.
- Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
- Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:23) before starting the episode.
Tuna Avocado Toast
Serves One
- 2 slices of bread
- 1 small, ripe avocado
- 1 (5oz) can oil-packed tuna
- 1tbsp fresh squeezed lemon juice
- Kosher salt
- Fresh ground pepper
- Toast 2 slices of bread however you want (toaster, broiler, pan).
- Halve, pit, and peel 1 small ripe avocado and add to a bowl with 1 drained (5-ounce/140g) can oil-packed tuna, 1 tablespoon freshly squeezed lemon juice, and a big pinch each of kosher salt and freshly ground black pepper.
- Mash with a fork until it’s as smooth or chunky as you want, adjust the seasonings to taste, then divide between the toast.
- Finish with another squeeze of lemon and a sprinkle of salt and pepper. (Psst: If you want a more avocado-y situation, you can use a large avocado, then stretch to 3 to 4 slices.)
SoulPhoodies Tamara Celeste and Derek Kirk speak with husband-and-wife duo Gail and Uche Azodo about how a passion for coffee began with utility, later grew into the love of the bean, and the rise of SIPS—a café and coffee roasting business.
If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Peter starts listing them at 10:15) before starting the episode.
Instant Ramyun "Carbonara"
Serves 1
- 1 packet instant ramen, such as Shin Ramyun
- 1 slice American cheese
- 1 large egg, divided
- Put half of the ramen seasoning packet in a bowl; top with the cheese and then the egg yolk. Reserve the dried veggies and bottom-of-the-package crunchy noodle bits.
- Simmer the "cake" of dried noodles, in a small saucepan of boiling water, until it just starts to unravel, about 1 minutes. Drop in the egg white and swirl with chopsticks, encouraging the noodles to further unravel.
- Once the noodles are al dente (not soft!), drain and add them to the bowl. With chopsticks, mix the noodles with the yolk, cheese, and seasoning powder. The water on the noodles should help turn this all into a creamy, clingy sauce.
- And, the pièce de résistance: garnish with the crunchy noodles and veggies for texture.
SoulPhoodies Tamara Celeste and Derek Kirk are joined today by Anthony and Janique Edwards, founders of the EatOkra app, which helps users discover local Black-owned restaurants and businesses.
If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.
How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio?
Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub).
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!)
If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.
Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love.
Follow My Family Recipe wherever you listen.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.
Ingredients
- 1/2 cup (1 stick/113 grams) unsalted butter
- 1 cup (125 grams) self-rising flour (see Author Notes)
- 1 cup (200 grams) granulated sugar
- 1 cup (240 milliliters) whole milk
- 1 teaspoon kosher salt
- 1 cup (150 grams) fresh or frozen blueberries
- Vanilla ice cream, for serving
One-Bowl Blueberry Buckle
- Heat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.
- Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it’s okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don’t get completely mixed; this yields the buttery, caramelized edges.
- Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it’s golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.
Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
If you like this episode, head on over toBlack and Highly Flavored's show page and hit "follow," so you don't miss any of the amazing upcoming episodes.
In partnership with the Food52 Podcast Network, SoulPhoodie founders Tamara Celeste and Derek Kirk created the Black & Highly Flavored podcast to tell the stories and showcase the talent of Black creators and entrepreneurs excelling and innovating in the food and beverage space.
This episode: Tamara and Derek speak with Saturated Ice Cream's Lokelani Alabanza—pastry chef and ice cream wizard devising need-to-have-now flavors all inspired by historic African-American cookbooks. She calls it, "like collecting antiques, but with food" — how cool is that?
Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling?
Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.
Meherwan Irani's Akuri
- 1 cup finely diced white onion
- 3 tablespoons vegetable oil
- Sea salt
- 1 cup diced tomatoes
- 2 tablespoons diced serranos (or any green chili de-seeded)
- 1/4 teaspoon turmeric
- 1/4 teaspoon kashmiri chili powder or cayenne
- 1 cup chopped cilantro
- 8 eggs
- 2 tablespoons half-and-half or heavy cream
- 2 tablespoons cold butter
- In a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.
- Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.
- Stir for a minute and add 2/3 of the cilantro.
- Sauté for another minute and turn the heat off.
- Whisk eggs and half-and-half to combine well (but don’t let the eggs gets frothy).
- Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.
- The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.
- In another 3-5 minutes, the eggs will be done. They should be soft and creamy.
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Black & Highly Flavored, SoulPhoodies Tamara Celeste and Derek Kirk shine a light on the need-to-know Black movers and shakers of our food and beverage industry. From the Food52 Podcast Network, Black & Highly Flavored is coming soon—follow the show page so you don't miss a thing.
If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
Peach Tart
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 cup plus 1 teaspoon sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup mild olive oil
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 2 tablespoons cold, unsalted butter
- 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
- Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
- In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
- Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.
Have a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.
Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza
Sicilian grandma dough
- 900 grams high-protein flour
- 100 grams whole-grain flour, preferably freshly milled
- 30 grams sea salt
- 720 grams (3 cups) water, at 65°F (18°C)
- 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
- 60 grams extra-virgin olive oil, plus more for oiling the pans
Onion & olive bread
- 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
- 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
- 45 grams red onion, thinly sliced (about 1/4 medium)
- 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
- 40 grams (3 tablespoons) extra-virgin olive oil
- Large flake or coarse sea salt for garnishSicilian grandma dough
Sicilian grandma dough
- Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
- In another large mixing bowl, combine the water and starter.
- Create a crater in the flour and pour the liquids in the center.
- Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
- Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
- Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
- Rest at room temperature (covered) for 30 minutes.
- Using about 40 grams of olive oil, lightly oil two or three baking pans.
- Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
- Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
- Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.
Onion & olive bread
- Preheat the oven with pizza stones to 475°F (250°C).
- Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
- Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
- Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!
Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem).
Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:34) before starting the episode).
Best Pan-Roasted Potatoes
- Small red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in size
- Olive oil
- Flaky salt, such as Maldon
- Halve the potatoes and place the cut side down; halve each half again but keep these halves together.
- Choose a cast iron skillet large enough to accommodate the halved potatoes. Add enough olive oil to coat the bottom of the pan 1/8 inch deep in oil. Heat the oil over medium heat until it begins to shimmer. Sprinkle a generous layer of salt into the oil all over the bottom of the pan, as evenly as possible in a thin layer. Place the potato halves onto the salt (keeping the pieces of second cut together so the potatoes look like just one half). Fry at medium heat (without peeking) until you are sure that the potatoes must be burning (they're not!), about 10 to 12 minutes depending on the size of the potatoes. At 10 minutes, gently turn over a potato half to see if it is nicely browned; if not, continue cooking a few more minutes.
- When the potatoes are nicely browned, turn the heat as low as possible and cover the pan. You will hear spattering noises as the potatoes start to steam, and they will continue to brown under cover.
- Cook about 20 minutes covered. The potatoes are done when a sharp knife slips into a potato easily. Serve hot. Kept covered with the heat off, they will keep for 30 minutes or more. If you are letting them stand, drain off any excess oil from the pan. They are equally good at room temperature.
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.
On this live taping conducted on Clubhouse, Counterjam host Peter J. Kim is joined by Japanese Breakfast, aka Michelle Zauner. They listen to a few tracks from newly released Jubilee, discuss Michelle's memoir, and debate dream ssam bites.
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before starting the episode.
Indian Railway Omelette Sandwich
- 4 large eggs
- 1 tablespoon whole milk
- 1/2 medium onion, peeled and finely chopped
- 2 green chiles, seeded and finely chopped
- 2 sprigs fresh cilantro, finely chopped
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chile powder (you can substitute with chile flakes)
- 1/4 teaspoon black pepper
- 1 pinch salt, to taste
- 1 splash vegetable oil (or ghee) for frying
- 4 slices of white bread
- Mix together the eggs and milk in a bowl.
- Add the chopped vegetables and all the spices to the bowl and stir to combine.
- Heat the oil/ghee over medium-high heat in a frying pan.
- When the oil/ghee is hot, turn the heat down and add half the omelette mixture to the pan, swirling it around so that it completely covers the surface of the pan.
- Cook the omelette for two minutes, until the underside is lightly browned. Flip the omelette and cook the other side for another two minutes, until browned. Take off and set aside.
- Now repeat the previous two steps with the other 1/2 of the omelette mixture to make the second omelette.
- Serve the omelettes sandwiched with white bread or pav—ideally toasted in the grease of the pan. However, if you like your toast more evenly browned and crisped, toast in a toaster. It will be just as delicious, we promise.
Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Molly Baz (Professional Chef) and Declan Bond (Professional Eater) are on a mission to uncover the far side of 10 iconic deli sandwiches. Expect otherworldly philosophical debate, beamed-in listeners, and rigorous tests in the lab (er, kitchen).
Presented by Cabot Creamery, The Sandwich Universe is coming soon to the Food52 Podcast Network. Subscribe wherever you get your podcasts, so you don't miss a thing.
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.
Barley Tofu
Serves 2
Barley "tofu"
- 3/4 cup (100 grams) barley flour
- 1 3/4 cups (375 grams). water
1 teaspoon kosher salt - Neutral oil, for frying
Chili oil
- 8 dried red chili peppers
- 1 tablespoon whole red Sichuan peppercorns
- 2 teaspoons whole white peppercorns
- 2-inch knob of ginger, peeled and minced
- 3 stalks scallion, stemmed and minced
- 5 cloves garlic, peeled and minced
- 1 cup neutral oil
- Kosher salt, to taste
- White sugar, to taste
- White vinegar, to taste
Barley "tofu"
- Whisk together barley flour, water, and salt until smooth in a medium pot.
- Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.
- Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.
- Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it’s smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.
- Let rest 4 hours or more before unmolding and slicing.
- Remove barley tofu from pan, and slice into rectangles or squares of your choosing.
- Heat oil in a large nonstick skillet over medium heat until slick and shiny.
- Add barley tofu and pan fry on all sides until golden brown.
- Drain on paper towels, and serve with sauce(s) or garnish of your choice.
Chili oil
- Preheat oven to 400°F.
- Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.
- Remove and let cool completely. Pulverize into powder with a spice grinder.
- Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.
- Let cool completely, and grind coarsely with a spice grinder.
- Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.
- Heat oil in a small pot until it reaches 300°F.
- Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.
- Season with salt, sugar, and vinegar to taste.
- Let chili oil infuse in refrigerator overnight before serving.
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 0:51) before starting the episode.
Dori Sanders' No-Churn Fresh Lemon Ice Cream
Makes 3 cups
- 1 tablespoon finely grated lemon zest
- 1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)
- 1 cup (200g) sugar
- 1/8 teaspoon fine sea salt
- 1 cup (235g) heavy cream
- 1 cup (245g) whole milk
- Whisk together the lemon zest and juice, the sugar, and salt in a large bowl.
- Whisk together the cream and milk in a measuring cup and gradually pour into the lemon and sugar mixture, whisking constantly. Continue to whisk until the sugar dissolves—you won’t hear or feel it scraping against the bottom of the bowl anymore, about 2 minutes.
- Pour the mixture into an 8-inch (20cm) square metal baking pan. Cover tightly with aluminum foil and freeze until the mixture is solid around the edges and mushy in the middle, 2 to 3 hours. Stir well, cover again with foil, and continue to freeze until completely firm, about an hour more. Once firm, scoop into chilled bowls to serve.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
Co-hosts Jen Phanomrat and Katie Quinn discuss the history and concept of "cucina povera" (making the most from simple, seasonal ingredients); Anna Maggio's Under the Olive Tree; and how we can see hints of this "poor cooking" approach in viral food trends today. Later on, chef and VICE Counter Space's Sophia Roe joins to talk food as a tool for social change.
Special thanks to our listener Leo for your question and Brian Quinn (@bqfunk) for our theme music.
Got a Q for us? Record a voice memo and send it here for a chance to be featured!
If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause and jump back if you need more time.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meiko starts listing them at 2:32) before starting the episode.
Southern Potato Salad
- 5 pounds Russet potatoes, cleaned, peeled, and cut to 1/2-inch cubes
- 32 ounces (4 cups) low-sodium chicken stock
- 2 tablespoons plus 1 1/2 teaspoons kosher salt, divided
- 1 dried bay leaf
- 5 hard-boiled eggs (4 peeled, diced, and chilled; 1 sliced, for garnish)
- 2 medium stalks celery, finely chopped
- 1 cup sweet relish
- 1/3 cup yellow mustard
- 2 tablespoons hot sauce
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons celery seed, plus more for garnish
- 1 1/2 teaspoons freshly ground black pepper
- Paprika, for garnish
- Thinly sliced green onion, for garnish
- Place the cubed potatoes and chicken stock in a medium pot. If the potatoes aren’t fully submerged by the chicken broth, add enough cold water to cover the potatoes by an inch. Add 2 tablespoons of kosher salt and the bay leaf, and cover with a lid. Turn heat to high; once boiling, remove the lid, reduce the heat to medium, and cook for 13-15 minutes or until the potatoes are just tender.
- To test for doneness, pierce a potato with a fork; there should be slight resistance, and the potato should retain its shape. When ready, immediately transfer the potatoes to a colander and drain. Spread the potatoes out on a sheet pan to cool, and once at room temperature, transfer to the fridge.
- In a bowl combine the celery, relish, Miracle Whip, mustard, hot sauce, garlic powder, onion powder, celery seed, kosher salt, and black pepper and mix the dressing until combined. Chill in the fridge.
- Once both the potatoes and dressing are cool, remove from the fridge. In a large bowl, add a third of the potatoes and the dressing and mix until combined. Use the back of a wooden spoon to slightly mash the potatoes. Add another third of the potatoes and dressing and fold them in. Finally, fold in the last third of the potatoes and dressing.
- Top with the sliced egg and green onions, then sprinkle with celery seed and lots of paprika. Cover and refrigerate until ready to serve.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Subscribe to The Genius Recipe Tapes here.
Referenced in this episode:
- Toni Tipton-Martin's Louisiana Barbecued Shrimp recipe
- Toni's non-profit, The SANDE Youth Project
- Toni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)
Genius-Hunter Extra Credit:
- Check out Toni's cookbooks, Jubilee and The Jemima Code
- For more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History Month
Special thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.
Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.
On this episode, you'll hear about the anatomy of a perfect taco, what it was like for our guests when they first encountered "Mexican" food in the U.S., and cultural stereotypes that drive comedian Felipe Esparza (check out his special on Netflix, Bad Decisions!) and Grupo Enrique Olvera chef-owner Enrique Olvera absolutely nuts. Music is by the incredible electronica-norteño ensemble Nortec Collective.
Keep the party going by checking out the Counterjam playlists on Spotify.
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
Jen Phanomrat and Katie Quinn talk about the happiest hour, aka aperitivo, apéritif, and fika. They also talk about airplane food, ice cubes in wine, and how Apéritif author Rebekah Pebbler and Food Network TV personality Rachel Khoo craft Friday coziness affordably.
Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.
Got a Q for us? Record a voice memo and send it here for a chance to be featured!
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Thalia starts listing them at 2:49) before starting the episode.
Rose Walnut Chocolate Chip Cookies
makes sixteen to twenty cookies
- 21⁄4 cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2/3 cup (11⁄4 sticks + 1 teaspoon; 150 g) unsalted butter
- 3⁄4 cup + 1 teaspoon (170 g) light brown sugar
- 1⁄2 cup (100 g) granulated sugar
- 1 large egg
- 1 tablespoon rosewater
- 2 teaspoons vanilla extract
- 1 cup (170 g) coarsely chopped dark chocolate
- 1⁄2 cup (70 g) chopped walnuts
- fleur de sel, for finishing
- rose petals, optional
- Whisk together the flour, baking powder, baking soda, and salt.
- Put the butter into a medium-size saucepan set over medium-low heat. Heat, stirring often, until melted. Pour into a large bowl then add in the sugars and whisk until combined. Whisk in the egg, followed by the rosewater and vanilla. Tip in the dry ingredients. Beat with a wooden spoon until a soft dough has just begun to form, then mix in the chocolate and walnuts. Cover and chill until firm, 30 minutes.
- Meanwhile, set racks in the lower and upper thirds of an oven. Preheat to 350°F (180°C). Line two baking sheets with parchment paper.
- Using a scoop or tablespoon as a measure, portion out evenly sized amounts of the dough. If you’re using a spoon, use your hands to roll them into balls. Divide between the prepared sheets, placing them a few inches apart for spreading. You should be able to fit 8 to 10 per sheet. Sprinkle with a little fleur de sel. You can set leftover dough balls aside to be baked off later, or, store in an airtight container and freeze for up to 2 months. Allow to stand at room temperature for about 15 minutes before baking from frozen.
- Bake for 10 to 12 minutes, rotating the sheets between the upper and lower thirds of the oven halfway through, until golden, the edges crisp, but the centers still soft. Let the cookies stand on the sheets for a few minutes, before transferring them onto a wire rack to cool further, before serving.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
Excerpted from WILD SWEETNESS by Thalia Ho. Copyright © 2021 by Thalia Ho. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
On this episode, The Genius Recipe Tapes host Kristen Miglore goes behind the scenes with Counterjam's host Peter J. Kim. How did he know to ask A Tribe Called Quest's Jarobi White and multiplatinum icon Kelis—both musicians-turned-chefs—for their sleeper-hit NYC joints? And, what, if anything, is the Big Apple's cuisine defined by?
Find more Counterjam episodes here; season 2 features guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, and Top Chef favorite Mory Sacko. It's an absolute audible feast—we hope to see you there!
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
Who knew ketchup could be so controversial? Co-hosts Katie Quinn and Jen Phanomrat are joined by Tastemade's Frankie Celenza to discuss which foods are OK to smother in the stuff, catsup's surprising original formula (hint: no tomato), banana ketchup (!), homemade ketchup (!!), and why Heinz has remained king.
You can find Frankie's Tastemade show, Struggle Meals, on most streaming platforms, or follow his kitchen adventures on Instagram at @frankiecooks.
Special thanks to listeners for your questions and Brian Quinn (@bqfunk) for our theme music. Have a Q for us? Send us a voice memo for a chance to be featured.
If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.
Molly Baz's Cae Sal
Serves 4
- 1 garlic clove
- 1 lemon
- 4 romaine hearts
Dairy
- 2 large eggs
- 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving
Pantry
- 1/2 crusty baguette (about 6 ounces)
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Coarsely ground black pepper
- 4 oil-packed anchovy fillets
- 1 teaspoon Dijon mustard
- 1/2 cup canola or vegetable oil
- 1 teaspoon Worcestershire sauce
- Make the croutons: Preheat the oven to 350°F. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.
- Make the dressing:*
Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and reserve the whites for another use.
Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl.
Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil.
Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with aside of crouts.
You are about to make mayonnaise by hand, BUT it’s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion. 3. Prep the lettuce: Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet.*
**It’s always a good idea to preseason your greens with some acid and salt so they are zippy and zingy and hold up to the dressing. The lettuce contains water, which is going to dilute the flavor of the dressing, so you’ll always need a little extra acid to combat that. 4. Serve: Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (1/4 cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.
How did your Cae Sal turn out? We want to hear all about it—leave us a rating + review!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
Filipino-Thai New Yorker Jen Phanomrat grew up with silog for breakfast; Katie Quinn's Midwestern household usually had cereal. On this episode, they discuss breakfast traditions across the world, and discover many surprising universalities. They're joined by Chef and Founder of Little Chef & Me Zoe Kelly, who shares a dunktastic idea we'll be making our new morning tradition.
Special thanks to our listeners Clifton and Janet (@JustJanet69) for your questions, and Brian Quinn (@bqfunk) for our theme music.
Have a Q for us? Send us a voice memo for a chance to be featured.
If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39).
Mom's Portuguese Rice
Serves 4 to 6
- 1/4 cup olive oil
- 3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal
- 1 red pepper, chopped small
- 1 large white onion, chopped small
- 1 heaping tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 (6-ounce) can tomato paste
- 1 cup long grain white rice
- 3 cups chicken stock
- 2 bay leaves
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A handful of chopped parsley
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Pre-heat oven to 350 degrees.
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Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly. Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.
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Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes.
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Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes.
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Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes.
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Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix.
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Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.
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Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven.
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When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.
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Served topped with chopped parsley and enjoy!
Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice!
Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
New-Yorker-for-life Jen (@JenEatsLife keeps her eggs in her fridge; Katie (@QKatie), who's now in Puglia, used to but now doesn't—as per her Egg Guy's (yup) recommendation. We look at which cultures chill vs. not, what makes an egg brown or white (and orange-yolked!), if a "proper" omelet even exists, and consult very special guest, Canadian actress and comedian Julie Nolke on her breakfast feelings.
Check out Julie's vids on YouTube, or follow her @julienolke on Instagram and @juliemarienolke on Twitter.
Special thanks to Michelle (@Michelle_MadisonTV) for your question and Brian Quinn (@bqfunk) for our theme music. Send us a voice memo for a chance to be featured!
If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Chicken Nasi Goreng
Serves 2 as a large main or 4 as a side
- 2 skinless, boneless chicken thighs, cut into small, bite-sized cubes
- 2 garlic cloves, peeled and thinly sliced
- 8cm piece of galangal or ginger (about 40g), peeled and woody stem removed, finely chopped
- 1 small banana shallot or 2 Thai shallots, peeled and thinly sliced
- Handful of green beans, chopped into small chunks
- 2 spring onions, chopped into large chunks
- 1⁄4 tsp ground turmeric
- 95g jasmine or basmati rice, cooked and cooled (240g cooked weight)
- 2 tbsp kecap manis
- 1 1⁄2 tsp fish sauce
- 2 tsp light soy sauce
- Sea salt and white pepper, to taste
- Coconut oil or sunflower oil, for frying
- 2 duck or hen’s eggs
- 1 tbsp fried shallots
- 1⁄2 long red chili, thinly sliced
- Kerupuk or prawn crackers
- Season the chicken pieces with salt and white pepper. Heat 1 tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken until cooked through, about 3 minutes. Remove and set aside.
- Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for 1 minute.
- Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the chicken to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed.
- Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Cook for 2–3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.
- Divide the fried rice between two serving plates and garnish with the fried shallots, sliced chili and fried eggs on top. Serve with crackers.
Is there a recipe you'd like to hear us make? Tell us about it at podcasts@food52.com.
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
Why are Brits so obsessed with halloumi? Just Eats Life's Jen Phanomrat (and New Yorker for life!) and expat-in-Europe Katie Quinn look at the hella complicated history of halloumi.
Some more ways to houdini cheese into your life:
- Cheddar Brownies recipe from Katie's newest book (!)
- the Masamman Halloumi Curry Jen mentions
Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.
Have a Q for us? Send us a voice memo for a chance to be featured.
On Either Side Eaters, friends and YouTubers Jen Phanomrat and Katie Quinn, separated by the Atlantic, take questions and compare notes on everything from charcuterie trends to the ultimate food lube, ketchup.
It's coming so soon; follow Either Side Eaters so you don't miss out.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amanda starts listing them at 0:40) before starting the episode.
Daddy's Pasta
- 8 ounces bacon, cut in 1/4-inch slices
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1/2 cup tomato paste
- 2 pinches red pepper flakes
- 1 3/4 cups canned chopped tomatoes (preferably Pomi)
- 1 pound rotelle
- Grated Parmesan, for serving
- Bring a large pot of generously salted water to a boil.
- Meanwhile, spread the bacon in a large sauté pan over medium heat; brown the bacon and render the fat. Scoop out the bacon and set aside on paper towels. Pour off all but 1 tablespoon of fat from the pan, then add 1/4 cup olive oil to the pan and warm over medium heat.
- Drop in the tomato paste and add the red pepper flakes; turn the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes and turn off the heat.
- Drop the pasta into the boiling water and cook until truly al dente—you’ll be cooking it a bit more with the sauce. Drain the pasta, reserving 1/4 cup of the pasta water.
- Add the pasta, bacon, and the reserved pasta water to the tomato sauce, then stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the 3 tablespoon olive oil, tossing well. Serve immediately, with a sprinkling of Parmesan on top of each bowlful.
Have a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.
If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.
Self-proclaimed fufu-head Peter J. Kim sits down with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti to discuss ultimate jollof, Nigerian religi-pop, and the beloved ball of cooked starch that goes by many names.
Relationships with teriyaki, sushi stereotypes, and the immigrant hustle—host Peter J. Kim looks at Japanese-American cultural identity with comedian Yumi Nagashima, rapper G Yamazawa, and producer Dan the Automator.
Check out Counterjam on Spotify for bonus playlists featuring tracks from Yumi, G, Dan and so many other wonderful Japanese-American artists!
If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.
If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.
Referenced in this episode:
- Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.
- Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!
- Peter's Instant Ramyun “Carbonara”
- Follow Counterjam on Spotify for more tracks from CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.
From Food52's podcast network and hosted by MOFAD Founding Director and Pinterest Food Content Lead Peter J. Kim, Counterjam is out now! Subscribe so you don't miss a thing.
On Play Me A Recipe, hear your favorite cooks slice, stir, and sauté their way through a recipe—and you'll be right there with them, every step of the way. First up: The Splendid Table host Francis Lam makes turkey meatballs inspired by his Chinese American upbringing, teenage angst, and Pizza Hut.
Subscribe here so you don’t miss out.
Play Me a Recipe is hosted by a rotating cast, including Food52 co-founder Amanda Hesser, Genius hunter Kristen Miglore, editorial lead Brinda Ayer, and senior editor Arati Menon.
To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season.
Subscribe here, so you don’t miss out; see (hear?) you in the kitchen.
Referenced in this episode:
- Whipped Hummus With Roasted Carrots & Za'atar Oil recipe
- Dreamy-Smooth Hummus From a Kitchen Oops (Food52)
Genius-Hunter Extra Credit:
- Everything you ever wanted to know about magical bean water, aquafaba
- Hetty's podcast, The House Specials
- View transcript
Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen
Subscribe to The Genius Recipe Tapes here.
Referenced in this episode:
- Scrambled Red Shakshuka recipe
- Scrambled Shakshuka Is Almost Impossible to Mess Up (Food52)
Genius-Hunter Extra-Credit:
- Sami and Tara cooking some recipes from Falastin_
- Kristen making this very un-mess-upable shakshuka at home
- View transcript
Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen
Subscribe to The Genius Recipe Tapes here.
Kristen Miglore, lifelong Genius hunter, speaks with chef, cookbook author, and TV personality Carla Hall. Of Top Chef and Carla Hall's Soul Food fame, Carla talks about the genius buttermilk biscuit recipe she's spent decades perfecting.
Referenced in this episode:
- The Genius Secrets to Carla Hall’s Flaky Buttermilk Biscuits (Food52)
- Flaky Buttermilk Biscuits with Carla Hall (Genius Recipes | YouTube)
Genius-Hunter Extra-Credit:
- Join Carla Hall on Instagram at 11 EST daily for... recess!
- View transcript
Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen
Subscribe to The Genius Recipe Tapes here.
Referenced in this episode:
- Green Chile Cherry Tomato Pickle recipe
- The Very Best Way to Cook Cherry Tomatoes (Food52)
- Priya's conversation with Yewande Komolafe (Bon Appétit)
Genius-Hunter Extra-Credit:
- Make the dahi toast from Priya's very excellent book, Indian-ish
- View transcript
Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen
Subscribe to The Genius Recipe Tapes here.
Chef and entrepreneur Whitney Wright joins host Kristen Miglore to discuss the corn butter (yes, as in butter made from corn) recipe she learned while working at Per Se, what it was like working with Ruth Reichl, and how her relationship to food has changed now that she's no longer cooking on the line.
Referenced in this episode:
- Sweet Corn Butter recipe
- How to Magically Turn Corn Into Butter (Food52)
Genius-Hunter Extra-Credit:
- The jewelry company Whitney founded to connect and empower women
- Check out Lukas Volger's corn tofu: Butter It, Tofu It, Dip It. But Don’t Boil It. (Taste)
- View transcript
Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen
Subscribe to The Genius Recipe Tapes here.
Chef and Bon Appétit associate food editor Sohla El-Waylly joins Food52 Genius columnist Kristen to talk about all things fun: ice cream floats, handmade sprinkles, and of course—fun dip. Sohla gives a peek behind the scenes of developing her utterly genius nutty, herby Ranch Fun Dip, inspired by South Asian spice blend idli podi, which has gotten Kristen and her 1-year-old eating (and loving!) more vegetables. Kristen also shares her somewhat shocking favorite ice cream float combination from childhood.
Referenced in this episode:
- The #1 Most Fun Way to Eat More Vegetables(Food52)
- Ranch Fun Dip with Sohla El-Waylly (Genius Recipes | YouTube)
Genius-Hunter Extra-Credit:
- Read more about Sohla and husband Ham's shuttered diner in GQ
- View transcript
Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen
Hey Burnt Toast listeners! The Genius Recipe Tapes is a weekly show from Food52's new podcast network, featuring all the uncut gems from the Genius Recipes column and video series. On the podcast, lifelong Genius hunter Kristen Miglore speaks to the geniuses behind iconic recipes, uncovering new riffs, tips, and tricks (and all the behind-the-scenes moments that don't make it into the column or video?—those are in there too). Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don't miss out.
Can you believe that Burnt Toast has been a podcast for three seasons, yet we’ve never done an episode on burnt toast? Well, that’s changing now. We’ll talk about the magical things that take place inside of our toasters, from today's toaster selfies to Finnish-style dunking toasts that trace their history back to the 15th century.
Things are about to get hot in here—join us for an exploration of some of the world's spiciest foods. Why is that tingly combination of heat and flavor such a temptress? (Are we addicted to danger? Do we just love sweating while eating?) From spice-infused condiments to the many chilies of Mexico, we'll get to the bottom of that “hurts so good” thrill ride once and for all.
Breakfast is the most important meal of the day, but it means different things to different people. For some, it's a time for peaceful reflection; for others, a moment to bond with family, friends, or community. And, let’s get real–for a lot of us, it’s a frenzied affair that’s eaten in such a rush, more of it ends up on our shirts than in our stomachs! This episode of Burnt Toast explores breakfast trends and traditions around the world to ask: how do you start yours?
In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of perfection, but companies such as UglyRipe and Imperfect Produce have made a point of promoting flavor over façade. (Bruised tomatoes may not be the most slightly, but they make a great sauce!) We'll examine the notion of perfection of taste vs. perfection of image
The history of effervescence has lots of wellness-related side notes, from the ground springs of Selzen, Germany (where the bubbly liquid naturally occurs, creating a sparkling mineral water) to the time when American speakeasies served “medicinal” fizzes flavored with homeopathic tinctures, directly influencing our soft drink and cocktail culture today. We'll explore the revival of soda fountains, like Brooklyn Farmacy, which serves carbonated egg creams with live-culture kombucha. There's more, too: Bread starters bubble for long-fermented loafs, boiling pots of bone broth extract all the good flavor and well-being benefits, and craft beers cheer a food world that sparkles just a little brighter... all thanks to bubbles.
Whether it’s a food fad or a table at the trendiest restaurant in town, there are certain foods that just inspire people to line up and wait. So what makes for a culty bite? Hear stories of triumph and despair, along with tactics to bide the time while you wait to get in the door for that prized morsel. We’ll also touch on the psychology and science behind waiting in line.
Maple syrup is having a moment: in cooking, baking, and wellness culture. Michael Harlan Turkell talks to experts about the tapping process and learns more about the maple water trend, sugar shacks in Montreal, and Korean gorosoe. Plus: the joys of maple taffy and maple peeping in Japan.
Food fights have long played a role in many cultures. Why do we love them so? This episode of Burnt Toast explores the psychology of the food fight and discusses several of the most interesting ones, past and present. Every year, in late August, 50,000 people descend on the Spanish city of Buñol to paint the town red for La Tomatina, throwing thousands of pounds of ripe tomatoes at one another. There's also the so-called Battle of the Oranges held in northern Italy, where opponents re-enact Ivrea’s civilian uprising against the ruling tyrant of the 12th century, and Germany’s Gemüseschlacht or Vegetable Battle, outside of Berlin, where a salad medley is flung through the air. We'll also speak with professional baseball players on how best to prepare to launch an aerial assault.
We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank.
The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place.
After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inventor, Leon Klinghoffer. Today’s episode is his story.
(It's true!) Kyle MacLachlan swings by the Food52 offices to make a cherry pie with us, and we sit down to ask him about Agent Dale Cooper's approach to food, his own, and how he got into winemaking.
The story of a 22-foot tall fried chicken mascot that became the Statue of Liberty of Los Angeles—and one artist’s decades-long quest to find him a new home.
Throughout history, the same thing we eat with our morning cereal has inspired myth, magic, and superstition—like the fact that if you don't sit still after drinking a glass, it'll turn to cheese in your stomach. We speak with historian Deborah Valenze to dig into our complicated relationship with milk, sparing none of the strangest misconceptions.
One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all.
This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply.
Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing.
Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at burnttoast@food52.com.
We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.
This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine really makes the best chicken,
We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode.
We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story.
We'll be back on March 9th with a new season --and a whole new look. Here's a sneak peek.
This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think of doing if you're asked to speak. We asked for your best and worst toast stories—here they are. This episode is a rebroadcast from June 30, 2016.
Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food. This episode was originally released on March 24, 2016.
Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015.
Does Michael Pollan always follow his own food rules? Does he truly believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life. This episode was originally released on August 11, 2016.
Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. This episode was originally released on February 11, 2016.
We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that whatever happens this year, it could probably be worse. This episode was originally released on December 17, 2015.
Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all worth it? This episode was originally released on October 22, 2015.
In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. Happy Thanksgiving, turkeys. This episode was originally released on November 24, 2015.
We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote. This episode was originally released on July 18, 2015.
Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode. This episode was originally released on February 25, 2016.
Kristen Miglore— our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a New York Times best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe genius. This episode was originally released on April 21, 2016.
We revisit a topic from one of our earliest episodes of Burnt Toast—and the one you’ve listened to most: first food jobs, and advice for future food writers. Listen to how co-founder of Food52 Amanda Hesser and founder of Lucky Peach Peter Meehan got to where they are now, and hear if any of their advice has changed.
Go see the World's Largest Peanuts (yes, there are two) or the World's Oldest Ham—We'll tell you what to eat and what to listen to along the way. Welcome to the great American road trip season. Happy travels, listeners.
Does Michael Pollan always follow his own food rules? Does he truly believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life.
We go behind the scenes of the Food52 Shop, which celebrates it's third anniversary this summer, and talk with founders Amanda Hesser and Merrill Stubbs about what it's like to run a food business, what we've learned, and the mistakes we've made--including, yes, shipping fresh turkeys on Thanksgiving.
Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015.
This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think of doing if you're asked to speak. We asked for your best and worst toast stories—here they are.
This is part two of a conversation with the legendary editor. Last time, we talked Julia Child and Judith’s work as a cookbook editor—but Judith is a cook herself, too. This time we go inside Judith’s kitchen and talk about her own personal intersection with food.
In part one of a two-part series, we talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking. Hear about her work with cookbooks and their authors (think: Marcella Hazan, Marion Cunningham), and learn why, even still, she wouldn’t call herself a cookbook editor. And: There’s a Julia Child impression or two in here, just for fun.
This was the subject of our most popular post on Food52 last year, so we asked more of you for your back-pocket, too-tired-to-cook meals. We all have them—here's what you said, plus our tips for riffing and making them even faster.
We sit down with David Gelb—director of Netflix's popular Chef's Table and the 2011 documentary Jiro Dreams of Sushi—to talk about what's just off camera: How he selects chefs to feature, what goes into each episode, and what's in store for the new season, launching May 27th.
How do the James Beards really work, anyway? We go behind the scenes of the Oscars of the food world to trace a cookbook from submission to judging to—fingers crossed—winning an award.
Kristen Miglore—our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a New York Times best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe genius.
It's Italy Week at Food52, so we sat down—and drank spritzes—with the authors of two of our favorite new books: Talia Baiocchi and Leslie Pariseau, authors of "Spritz," and Katie Parla of "Tasting Rome." We talk cocktail legends and carbonara origin stories, and, spoiler: We do some of it in Italian.
Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food.
How it works, all of the behind-the-scenes that happens before you see the tournament play out on the site, and more than a handful of disasters that have happened in the 7 years it's been running. Hear it all—and more—in this week's episode.
Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode.
Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers.
We invite editor and creator of #Cook90 David Tamarkin into the studio to talk about what it's like to cook 3 meals a day for 30 days—and we find out about the things he never expected to learn, and the questions he never intended to raise.
This episode is sponsored by Casper, offering premium mattresses online for a fraction of the price. Get $50 toward any mattress purchase by visiting casper.com/toast and using promo code TOAST.
We ask all of the above what the new hotness will be in 2016. Will soup be the next hot food? And much more, right this way. You heard it here first. Spoiler alert.
We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that whatever happens this year, it could probably be worse.
In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. Happy Thanksgiving, turkeys. This episode is brought to you by Texture. The app that gives you an all access pass to the world's best magazines, right on your phone or tablet. Try Texture for free when you go to texture.com/TOAST. And by The Message, a new podcast from GE Podcast Theater.
We talk with the domestic goddess herself: Listen to Nigella Lawson on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words.
This week we find out what it's like to cook the food for your entire wedding. Food writer Jill Santopietro walks us through how she did it—right down to showing us how to make the 3,428 gnocchi she rolled for that day, 8 years ago. Plus we hear some wedding food advice from some of our friends in the food world.
Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all worth it?
We invite writer and former editor in chief of the iconic Gourmet Magazine Ruth Reichl to our office for a dinner party in honor of her new book, My Kitchen Year. Learn about her time post-Gourmet, where she thinks she learned to write a lede, and how Twitter helped her tell her stories.
Find out when the chef and former Top Chef contestant thinks fusion food actually works, why there are half-naked women in his cookbook, and how he and JJ Goode worked together to turn his vision of authenticity into their new cookbook, Asian American.
Over a few PBRs, we talk to the head brewmaster at Brooklyn Brewery about all things beer: Big breweries and their craft offshoots, the differences between East and West Coast styles, and where polka music comes into play (hint: it does). This episode of Burnt Toast is sponsored by Casper.com. Right now get $50 towards any mattress purchase by going to Casper.com/TOAST This episode is also sponsored by Audible.com. To get a free audiobook of your choice go to Audible.com/TOAST
We talk to Food52 contributor and author of our forthcoming vegan cookbook Gena Hamshaw all about veganism: her favorite dishes, what you should never try to make vegan, and why our Managing Editor Kenzi should give cashew cheese another go. This episode was sponsored by Casper, an online retailer of premium mattresses. For $50 toward any purchase, go to Casper.com/TOAST.
We talk about the beauty and chaos that is feeding our children. Together with writer Phyllis Grant—and a studio full of kids—we cover rules, haphazard recipe development, and why you should never feed eggplant to a child under the age of 9.
Today we’re answering your questions about dinner parties. We talk tips and tricks, and then we’ll get to the good stuff: What to do if the food doesn’t come out, how to gracefully ask lingering guests to leave for the night, and why doing the dishes passive aggressively is never a good move.
We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote. Panoply’s conducting a survey. Click here to fill it out: Panoply.fm/survey By filling it out you'll help Panoply make great podcasts about the thing you love, and things you didn't even know you loved. Panoply.fm/survey
Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avocado toast is a little like comfortable underwear. This episode of Burnt Toast is sponsored by Casper. Get $50 toward any mattress purchase by visiting www.casper.com/TOAST, and using promo code TOAST.
We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free today.
Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite of his recipes, Pizza Soup. (You're going to want to hear this.)
This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because we couldn’t help it—a dramatic Yelp reading or two. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free. BlueApron.com/TOAST
We invite food writer and coffee expert Oliver Strand—and our very own Michael Hoffman—into the studio to talk coffee. After we make sure we’re caffeinated, we discuss specialty coffee, coffee snobbery, and cup some McCafe, just for fun.
For this episode all about food on early dates, we talk to Saveur Editor in Chief Adam Sachs about confessions, rules, and everything in between. And we do it all completely sober, in a brightly lit room—just as no early date should ever be.
Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.
This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books ever published.
We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird.
Here at Burnt Toast, we talk about the things that don’t make it onto Food52.com. Join hosts and founders Amanda Hesser and Merrill Stubbs, plus a rotating cast of smart, salty guests, for controversial cooking topics, food culture, and occasional good-spirited debate.