Burnt Toast

By Food52

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Reviews: 1

Anne
 Aug 2, 2018

Description

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.

Episode Date
Understanding the Breakfast Sandwich
00:38:12

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

Aug 12, 2022
Burning More Toast!
00:00:48

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!

Aug 04, 2022
Understanding the Classic Turkey Sandwich
00:37:00

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

Jul 27, 2022
Understanding the Egg Salad Sandwich
00:33:35

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

Jul 20, 2022
Understanding the Tuna Melt
00:39:48

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

Jul 13, 2022
Understanding The Italian (aka Hoagie aka Grinder aka Hero)
00:35:38

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

Jul 06, 2022
Understanding the Grilled Cheese
00:31:48

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

Jun 29, 2022
Understanding the PB&J
00:30:43

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.

Jun 22, 2022
The Joy of Juneteenth | Nicole Taylor
00:21:36

Referenced in this episode 

Genius-Hunter Extra Credit

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

Jun 15, 2022
Understanding the BLT
00:37:17

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

Jun 08, 2022
Searching for Nun’s Farts in Montréal from Not Lost
00:07:51

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

May 18, 2022
Harry Sultan makes Pork Shoulder Ragu
00:18:30

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
  1. 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.
  2. 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.
  3. 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.
  4. 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/

May 10, 2022
Hey Mamaliga with Carolina Gelen, Irina Georgescu & Fanfare Ciocarlia
00:52:13

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.

May 04, 2022
[BONUS] My Family Recipe: Motherhood & Chocolate Cake
00:33:30

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:

Find more My Family Recipe episodes here.

Apr 26, 2022
BONUS: Puddings & PFCs with Mary McCartney, Jonathan Nunn & Hyphen
00:53:32

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. 

Apr 18, 2022
[BONUS] A Sunny One-Bowl Citrus Cake
00:18:03

Referenced in this episode 

Genius-Hunter Extra Credit

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Apr 11, 2022
[BONUS] Homage to Ukraine with Anna Voloshyna & Odyn v Kanoe
00:53:34

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. 

Apr 04, 2022
[BONUS] Molly Baz makes Cae Sal
00:27:56

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
  1. 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.
  2. 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/

Mar 27, 2022
[BONUS] Tahdig Ta-Da with Shohreh Aghdashloo, Nilou Motamed, and Yvette Massoudi
00:53:46

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. 

Mar 25, 2022
[BONUS] Roots of Reggae with Ziggy Marley & Shaggy
00:51:26

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.

Mar 13, 2022
[BONUS] The Korean Sauce Everyone Should Know
00:31:30

If you enjoyed this episode be sure to subscribe to The Genius Recipe Tapes wherever you listen to podcasts. 

Referenced in this episode 

Genius-Hunter Extra Credit 

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Mar 06, 2022
[BONUS Vanessa Lavorato makes Double Chocolate Weed Brownies
00:13:31

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)
  1. Make the cannabutter, following the quantities listed above and my step-by-step guide linked here.
  2. Butter an 8x8-inch pan, then dust with cocoa. Heat the oven to 350°F (177°C).
  3. 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.
  4. 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).
  5. 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.
  6. 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.)
  7. 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/

Feb 25, 2022
[BONUS] Lessons from a Legend | Julie Sahni
00:25:32

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 

Genius-Hunter Extra Credit

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Feb 20, 2022
[BONUS] Perfecting the Pantry
00:33:33

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.

Feb 13, 2022
BONUS: ImPROOFing your Breads with Maurizio Leo
00:29:14

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

Feb 06, 2022
[BONUS] Learning to Adore the Spice Drawer with Kanchan Koya
00:27:44

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

Jan 31, 2022
[BONUS] Hotline Offline: Stock Talk with Hetty McKinnon and Ivan Orkin
00:16:43

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. 

Jan 23, 2022
[BONUS] Hotline Offline: No Schlepp Meal Prep with Grossy Pelosi
00:21:46

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: 

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.

Jan 16, 2022
[BONUS] Hotline Offline: Untraditional Traditions with Jennifer and Esther Choi
00:24:36

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.

Jan 07, 2022
[BONUS] Hotline Offline: Avoiding Holiday Disasters with Ella Quittner
00:33:18

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:

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.

Dec 26, 2021
[BONUS] Lettuce Celebrate the Holidays with Amy Chaplin
00:35:59

Mentioned in this episode:

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.

Dec 19, 2021
[BONUS] Holiday Baking SNAFUs with ATK's Elle Simone Scott
00:25:50

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.

Nov 30, 2021
[BONUS] Play Me a Recipe: Francis Lam makes Chinese American Thanksgiving Meatballs
00:40:19

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
  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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.
     
  6. 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.
     
  7. 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/

Nov 14, 2021
[BONUS] The Genius Recipe Tapes: The Thanksgiving Disaster Variety Show
00:31:27

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:

Genius-Hunter Extra-Credit:

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

Nov 07, 2021
[BONUS] Play Me a Recipe: Danielle Prewett makes Wild Mushrooms with Sweet Corn Grits
00:30:00

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Oct 31, 2021
[BONUS] The Genius Recipe Tapes: My Family's Forever Banana Bread
00:16:02

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:

Genius-Hunter Extra-Credit:

Oct 25, 2021
[BONUS] The Genius Recipe Tapes: The Fried Eggs That Made Me a Better Cook
00:15:58

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:

Genius-Hunter Extra-Credit:

What's the recipe you first make in a new home? Tell me all about it at genius@food52.com

Oct 17, 2021
[BONUS] My Family Recipe: Motherhood & Chocolate Cake
00:33:30

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:

Find more My Family Recipe episodes here.

Oct 15, 2021
Play Me a Recipe: Carla Lalli Music Makes Sorry, I Like Celery
00:24:05

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
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
  6. 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.
Oct 10, 2021
Play Me a Recipe: Emma Laperruque Makes Tuna Avocado Toast
00:18:10

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
  1. Toast 2 slices of bread however you want (toaster, broiler, pan).
  2. 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.
  3. Mash with a fork until it’s as smooth or chunky as you want, adjust the seasonings to taste, then divide between the toast.
  4. 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.)
Oct 03, 2021
Black & Highly Flavored: Black Farmers, Black Roasters, Black Coffee with Gail & Uche Azodo
00:25:34

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.

Sep 30, 2021
Play Me a Recipe: Peter J Kim makes Instant Ramyun "Carbonara"
00:19:52

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
  1. 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.
  2. 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.
  3. 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.
  4. And, the pièce de résistance: garnish with the crunchy noodles and veggies for texture.
Sep 26, 2021
Black & Highly Flavored: Discover Black-Owned Restaurants with EatOkra
00:19:48

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.

Sep 24, 2021
The Sandwich Universe: The Italian (aka Hoagie aka Grinder aka Hero)
00:35:39

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

Sep 19, 2021
Black & Highly Flavored: Black Smoke with Adrian Miller
00:32:25

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.

Sep 17, 2021
Introducing: My Family Recipe
00:01:47

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.

Sep 13, 2021
Play Me a Recipe: Vallery Lomas makes a One-Bowl Blueberry Buckle
00:12:30

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

  1. 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.
  2. 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.
  3. 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/

Sep 12, 2021
Black & Highly Flavored: Ice Cream's Black History with Lokelani Alabanza
00:23:21

If you like this episode, head on over to  Black 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? 

Sep 10, 2021
The Sandwich Universe: PB&J
00:30:43

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.

Sep 05, 2021
Play Me a Recipe: Meherwan Irani makes Akuri
00:22:58

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
  1. 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.
  2. Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.
  3. Stir for a minute and add 2/3 of the cilantro.
  4. Sauté for another minute and turn the heat off.
  5. Whisk eggs and half-and-half to combine well (but don’t let the eggs gets frothy).
  6. Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.
  7. The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.
  8. 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/

Aug 29, 2021
Introducing: Black & Highly Flavored
00:01:07

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.

Aug 24, 2021
Play Me a Recipe: Amanda Hesser makes Peach Tart
00:18:19

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)
  1. 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.
  2. 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.
  3. 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/

 

Aug 22, 2021
Play Me a Recipe: Anthony Falco makes Onion & Olive Bread
00:26:48

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

  1. Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
  2. In another large mixing bowl, combine the water and starter.
  3. Create a crater in the flour and pour the liquids in the center.
  4. 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.
  5. Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
  6. 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).
  7. Rest at room temperature (covered) for 30 minutes.
  8. Using about 40 grams of olive oil, lightly oil two or three baking pans.
  9. 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.
  10. 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.
  11. 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

  1. Preheat the oven with pizza stones to 475°F (250°C).
  2. Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
  3. Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
  4. 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/

Aug 15, 2021
The Sandwich Universe: BLT
00:37:17

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

Aug 08, 2021
Brinda Ayer makes the Best Pan-Roasted Potatoes
00:10:07

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
  1. Halve the potatoes and place the cut side down; halve each half again but keep these halves together.
  2. 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.
  3. 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.
  4. 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/

Aug 01, 2021
Korean Breakfast with Michelle Zauner
00:44:45

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.

Jul 29, 2021
Either Side Eaters: The Evolution of Kitchen Appliances With Emmy Cho
00:33:56

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Jul 20, 2021
Play Me a Recipe: Arati Menon makes an Indian Railway Omelet Sandwich
00:14:52

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
  1. Mix together the eggs and milk in a bowl.
  2. Add the chopped vegetables and all the spices to the bowl and stir to combine.
  3. Heat the oil/ghee over medium-high heat in a frying pan.
  4. 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.
  5. 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.
  6. Now repeat the previous two steps with the other 1/2 of the omelette mixture to make the second omelette.
  7. 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/

Jul 18, 2021
Either Side Eaters: It Takes Two to Mango With Ravneet Gill
00:31:55

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Jul 13, 2021
Welcome to the Sandwich Universe
00:02:37

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.

Jul 13, 2021
Play Me a Recipe: Jenny Dorsey makes Barley Tofu with Chili Oil
00:24:37

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"

  1. Whisk together barley flour, water, and salt until smooth in a medium pot.
  2. Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.
  3. Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.
  4. 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.
  5. Let rest 4 hours or more before unmolding and slicing.
  6. Remove barley tofu from pan, and slice into rectangles or squares of your choosing.
  7. Heat oil in a large nonstick skillet over medium heat until slick and shiny.
  8. Add barley tofu and pan fry on all sides until golden brown.
  9. Drain on paper towels, and serve with sauce(s) or garnish of your choice.

Chili oil

  1. Preheat oven to 400°F.
  2. Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.
  3. Remove and let cool completely. Pulverize into powder with a spice grinder.
  4. Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.
  5. Let cool completely, and grind coarsely with a spice grinder.
  6. Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.
  7. Heat oil in a small pot until it reaches 300°F.
  8. Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.
  9. Season with salt, sugar, and vinegar to taste.
  10. 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/

Jul 11, 2021
Either Side Eaters: The Best Chili Oil, John Cena–Approved With James Park
00:32:42

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Jul 06, 2021
Either Side Eaters: Is One Nut Butter Than the Others? With Chetna Makan
00:28:45

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Jun 29, 2021
Play Me a Recipe: Kristen Miglore makes Dori Sanders' No-Churn Fresh Lemon Ice Cream
00:14:57

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
  1. Whisk together the lemon zest and juice, the sugar, and salt in a large bowl.
  2. 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.
  3. 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. 

Jun 27, 2021
Either Side Eaters: What Makes Food Go Viral? With Sophia Roe
00:29:59

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! 
 

Jun 22, 2021
Play Me a Recipe: Meiko Temple makes Southern Potato Salad
00:26:23

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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/

Jun 20, 2021
The Genius Tapes: "We Are All Free" with Toni-Tipton Martin
00:25:40

Subscribe to The Genius Recipe Tapes here.

Referenced in this episode:

Genius-Hunter Extra Credit:

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.

Jun 19, 2021
Counterjam: Salsa Rica With Felipe Esparza & Enrique Olvera
00:45:23

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.

Jun 17, 2021
Either Side Eaters: Aperitif AKA The Happiest Hour With Rachel Khoo
00:32:12

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! 

Jun 15, 2021
Thalia Ho makes Rose Walnut Chocolate Chip Cookies
00:23:04

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
  1. Whisk together the flour, baking powder, baking soda, and salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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/

Jun 13, 2021
Counterjam: The Genius Flavors of NYC
00:48:02

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!

Jun 10, 2021
Either Side Eaters: The History of Ketchup Is Bananas With Frankie Celenza
00:29:48

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.

Jun 08, 2021
Play Me a Recipe: Molly Baz makes Cae Sal
00:27:56

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
  1. 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.
  2. 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/

Jun 06, 2021
Either Side Eaters: Breakfast! With Zoe Kelly
00:29:12

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.

Jun 01, 2021
Play Me a Recipe: Dan Pelosi makes Mom's Portuguese Rice
00:21:36

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
  • A handful of chopped parsley

1. Pre-heat oven to 350 degrees. 

2. 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.

3. 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. 

4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes. 

5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes. 

6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix. 

7. 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.

8. 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. 

9. 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.

10. 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.

 

May 30, 2021
Either Side Eaters: Chicken or the Egg With Julie Nolke
00:32:26

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! 

May 25, 2021
Play Me a Recipe: Lara Lee makes Chicken Nasi Goreng
00:35:32

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

May 23, 2021
Either Side Eaters: Halloumi Is Hella Good
00:26:51

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:

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.

May 18, 2021
Introducing: Either Side Eaters
00:01:04

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.

May 03, 2021
Play Me a Recipe: Amanda Hesser makes Daddy's Pasta
00:14:40

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
  1. Bring a large pot of generously salted water to a boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Mar 22, 2021
Counterjam: Foo-foo for Fufu with Ego Nwodim, Femi Kuti & Made Kuti
00:42:39

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.

Mar 10, 2021
Counterjam: Breaking the Bento Box with Yumi Nagashima, G Yamazawa & Dan the Automator
00:41:58

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.

Mar 02, 2021
Counterjam: Flavors of NYC with Jarobi White & Kelis
00:42:23

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:

Feb 24, 2021
Introducing: Counterjam
00:48:10

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.

Feb 16, 2021
Play Me a Recipe: Francis Lam makes Chinese American Meatballs
00:40:19

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. 

 

Nov 09, 2020
Introducing: Play Me A Recipe
00:00:55

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. 

Oct 31, 2020
The Genius Recipe Tapes: Oops! Dreamy-Smooth Hummus
00:25:54

Referenced in this episode:

Genius-Hunter Extra Credit:

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Oct 21, 2020
The Genius Recipe Tapes: "Gone For A Run—Not to Palestine"
00:22:33

Subscribe to The Genius Recipe Tapes here.
 

Referenced in this episode:

Genius-Hunter Extra-Credit:

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Oct 14, 2020
The Genius Recipe Tapes: The Perfect Biscuit
00:18:45

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:

Genius-Hunter Extra-Credit:

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Oct 07, 2020
The Genius Recipe Tapes: Life After Bon Appétit
00:33:03

Subscribe to The Genius Recipe Tapes here.
 

Referenced in this episode: 

Genius-Hunter Extra-Credit:

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Sep 30, 2020
The Genius Recipe Tapes: How to Turn Corn Into Butter
00:17:38

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:

Genius-Hunter Extra-Credit:

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Sep 23, 2020
The Genius Recipe Tapes: The #1 Way to Eat More Vegetables
00:19:23

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:

Genius-Hunter Extra-Credit:

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen
 

Sep 16, 2020
Introducing: The Genius Recipe Tapes
00:01:29

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.

Sep 09, 2020
Toast, Burnt & Otherwise
00:25:44

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.

Jun 15, 2018
Spice Is Nice
00:27:48

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.

Jun 01, 2018
A Good Morning To You!
00:28:47

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?

May 17, 2018
Jolie Laide
00:27:16

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

May 04, 2018
The Bubble on Bubbles Hasn't Popped
00:29:17

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.

Apr 13, 2018
The Longest Wait
00:27:11

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.

Mar 29, 2018
Tapping Into the World of Maple
00:29:20

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.

Mar 15, 2018
How to Throw a Ripe Tomato
00:35:09

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.

Mar 07, 2018
Leonardo Urena and the Giant Pumpkin
00:17:52

How, exactly, you grow a gourd larger than a living room, and more importantly—why. 

Aug 10, 2017
Food Swindle, or Absolute Genius? The Margarine Story
00:14:50

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. 

Jul 27, 2017
Where Did the Banana Peel Slipping Gag Come From?
00:14:44

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.

Jul 13, 2017
Part II: Meet the Inventor of the Roto-Broil 400
00:14:32

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.

Jun 29, 2017
Twin Peaks' Kyle MacLachlan Makes a Damn Fine Cherry Pie
00:16:34

(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.

Jun 15, 2017
Chicken Boy
00:22:45

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.

Jun 01, 2017
Myths and Magic of Milk
00:18:12

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.

May 18, 2017
The Worst Food in White House History
00:19:33

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.

May 04, 2017
Can You *Really* Season Your Food with Sound?
00:13:51

We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.

Apr 20, 2017
Meet the Roto-Broil 400
00:15:07

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,

Apr 06, 2017
Why is There No Pie Emoji?
00:17:06

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.

Mar 23, 2017
The Kit Kat Jingle That Almost Wasn't
00:15:21

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. 

Mar 09, 2017
Season 2....Coming Very Soon!
00:01:02

We'll be back on March 9th with a new season --and a whole new look. Here's a sneak peek.

Mar 06, 2017
I Propose a (Wedding) Toast (Rebroadcast)
00:26:37

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. 

Feb 23, 2017
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs (Rebroadcast)
00:29:53

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. 

Feb 09, 2017
Simply Nigella Lawson (Rebroadcast)
00:32:09

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. 

Jan 26, 2017
Michael Pollan, Ten Years After the Omnivore’s Dilemma (Rebroadcast)
00:20:39

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. 

Jan 12, 2017
Fat Isn’t Bad, Stupid Is Bad (Rebroadcast)
00:25:49

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. 

Dec 29, 2016
Someone Put A Diaper On The Turkey (Rebroadcast)
00:18:18

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. 

Dec 15, 2016
Man vs. Meatloaf (Rebroadcast)
00:28:21

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. 

Dec 01, 2016
Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day (Rebroadcast)
00:10:04

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. 

Nov 17, 2016
On Co-Authoring and Chef Whispering (Rebroadcast)
00:24:31

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. 

Nov 03, 2016
Who Wins the 2016 Piglet Tournament of Cookbooks? (Rebroadcast)
00:12:42

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. 

Oct 20, 2016
The Genius Recipes that Change the Way We Cook (Rebroadcast)
00:28:11

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. 

Oct 06, 2016
What’s Different About Getting a Food Job Now?
00:22:59

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.

Sep 09, 2016
The World of Wacky, Wonderful Road Trips
00:23:46

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. 

Aug 26, 2016
Michael Pollan, Ten Years After the Omnivore’s Dilemma
00:20:11

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. 

Aug 11, 2016
That Time We Tried to Ship Turkeys Across the Country
00:23:53

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. 

Jul 29, 2016
Simply Nigella Lawson (Rebroadcast)
00:32:17

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. 

Jul 14, 2016
I Propose a (Wedding) Toast
00:26:03

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. 

Jun 30, 2016
Judith Jones and Her Life in Food
00:14:37

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. 

Jun 16, 2016
Lunch with Judith Jones at the Best Restaurant in Manhattan
00:20:45

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.

Jun 02, 2016
What We Cook When We Don't Feel Like Cooking
00:09:11

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. 

May 19, 2016
A Seat at Chef's Table
00:26:11

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. 

May 05, 2016
And the James Beard Award Goes To...
00:29:40

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. 

Apr 27, 2016
The Genius Recipes that Change the Way We Cook
00:25:17

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

Apr 21, 2016
That Spritz Life: Drinking Culture in Italy
00:27:12

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.  

Apr 07, 2016
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs
00:28:26

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.

Mar 24, 2016
Behind the Scenes of the Food52 Piglet
00:34:26

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. 

Mar 10, 2016
Who Wins the 2016 Piglet Tournament of Cookbooks?
00:12:14

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.

Feb 25, 2016
Fat Isn’t Bad, Stupid Is Bad
00:25:08

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. 

Feb 11, 2016
Always Be Cooking: What I Learned From Cooking 90 Meals in 30 Days
00:29:26

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.

Jan 28, 2016
When Kids, Parents, Grandparents Predict the Future of Food
00:05:22

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.  

Jan 14, 2016
Someone Put A Diaper On The Turkey
00:17:15

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. 

Dec 17, 2015
Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day
00:07:04

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.

Nov 24, 2015
Simply Nigella Lawson
00:31:41

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. 

Nov 19, 2015
Till Dinner Do Us Part
00:19:24

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. 

Nov 05, 2015
Man vs. Meatloaf
00:27:37

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? 

Oct 22, 2015
Ruth Reichl is Coming to Dinner
00:30:28

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.

Oct 08, 2015
Dale Talde on Throwing Authenticity Right Out the Window
00:28:27

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. 

Sep 25, 2015
His Name is Garrett Oliver and He Hates Crappy Beer
00:29:07

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 

Sep 10, 2015
That Vegan Life: Free to Be Me and You, Cashews
00:25:08

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.   

Aug 27, 2015
Pizza for Breakfast: Cooking For (and With) Kids
00:22:48

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. 

Aug 13, 2015
If Amanda Hesser Seats You at the End of the Table
00:20:05

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. 

Jul 30, 2015
On Co-Authoring and Chef Whispering
00:24:04

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  

Jul 16, 2015
Burnt Toast Ep 09: My New Eggs for Dinner
00:27:20

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. 

Jul 02, 2015
Burnt Toast Ep 08: It All Started With Hot Fudge Sundaes
00:21:40

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.

Jun 18, 2015
Burnt Toast Ep. 07: Lunch is a Point of Honor
00:30:25

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.) 

Jun 04, 2015
Burnt Toast Ep 06: Everyone’s a Critic
00:28:43

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

May 21, 2015
Burnt Toast Ep 05: What We Talk About When We Talk About Coffee
00:25:39

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. 

May 07, 2015
Burnt Toast Ep 04: Dinner Between Two People
00:24:19

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. 

Apr 23, 2015
Burnt Toast Ep 03: Food Didn’t Mean Anything to Me Then
00:26:13

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.

Apr 09, 2015
Burnt Toast Ep 02: Cookbooks: The Good, the Bad, the Ugly
00:28:13

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. 

Mar 26, 2015
Burnt Toast Ep 01: I Draw the Line at Tongue
00:25:51

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. 

Mar 12, 2015
Promo: Burnt Toast
00:00:59

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.

Feb 25, 2015