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 [email protected]. 

The Burnt Toast podcast is back! 

August 11th, 2022 there will be new episodes of Burnt Toast featuring conversations with Food52 writers, staff members, and community members. Follow along for stories, advice, recommendations, and more!

Roasted? Smoked? Honeyed?  To avo or not to avo?

Molly and Declan make a turkey sandwich that's, dare we say, succulent and not boring.

Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected]. 

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 [email protected]. 

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 [email protected]. 

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 [email protected]. 

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 [email protected]. 

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 [email protected].

Referenced in this episode 

Watermelon and Red Birds: A Cookbook for Juneteenth and Other Black CelebrationsNicole Taylor on Instagram

Genius-Hunter Extra Credit

The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen

Have a genius recipe you'd like to share? Tell me all about it at [email protected].

Theme Music by The Cabinetmaker on Blue Dot Sessions

If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!

Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). 

Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected]. 

Here?s a special preview of Not Lost, a new podcast about finding yourself in places you?ve never been from our friends at Pushkin Industries. Host Brendan Francis Newnam takes us around the world, learning about new places by getting invited to a stranger?s house for dinner. From Montréal to Mexico City, Brendan and his guests drink, dance, and eat, learning as much about themselves as the places they visit. In the preview you?re about to hear, Brendan and his guest Danielle Henderson visit Montréal and tour the Jean-Talon Market in search of dinner party provisions, and discover a local pastry known as nun?s farts.

You can hear more from Not Lost at https://podcasts.pushkin.fm/notlost?sid=burnttoast

On this episode of Burnt Toast we're featuring an episode of one of our other podcasts, Play Me a Recipe, in which podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, every step of the way.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 6

2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces1 small onion, chopped1 garlic clove, mincedSalt and pepper2 tablespoons olive oil1 small pat butter1 28-ounce can whole tomatoes, with juice1 cup red wine5 sprigs fresh thyme5 sprigs fresh oregano1 Small handful of fennel seeds1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)1 pound Pappardelle1 handful Freshly grated ParmesanPreheat oven to 325° F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it?s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.Cook 1 to 2 pounds pasta according to package directions. When it?s is ready, put into individual bowls and top with ragu and lots of Parm. Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Cioc?rlia.

First up: A food writer's reflection on loss and grief?and the untold power of a mother-knows-best birthday cake.

"I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." ?Lisa Ruland

Referenced in this episode:

A Chocolate Cake That Celebrates Mothers?Lost & Found (Food52)Chocolate Cake with Whipped Cream Frosting recipe

Find more My Family Recipe episodes here.

Host Peter J Kim takes a trip to the United Kingdom to explore puddings, PFCs, and the mysterious saveloy dip. Food Network host Mary McCartney invites us into her home to talk about the importance of Sunday roasts, and food and music memories with her father Paul McCartney. Jonathan Nunn, the founder of Vittles, guides us through the most important food on the streets of London?and it's not fish and chips. Through it all, listen to music by British rapper, Hyphen, who accurately describes his style as "sexy lounge rap."

 

Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

Referenced in this episode 

Citrus Cake From Yasmin Khan (Recipe)Yasmin's book,  Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus

Genius-Hunter Extra Credit

Follow Yasmin on Instagram More backstory, The story behind Ripe Figs

Have a genius recipe you'd like to share? Tell me all about it at [email protected].

The current crisis in Ukraine is a nightmare. While we may try to quantify its toll in the number of lives lost, we also need to consider the culture that is being threatened. In this episode of Counterjam, host Peter J Kim goes course by course through a festive Ukrainian meal with Anna Voloshyna, chef and author of the forthcoming cookbook Budmo! Lviv-based band Odyn v Kanoe provide a truly moving soundtrack.

 

Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe?and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page?the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.

Molly Baz's Cae Sal
Serves 4

1 garlic clove1 lemon4 romaine hearts

Dairy

2 large eggs2 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 oilKosher saltCoarsely ground black pepper4 oil-packed anchovy fillets1 teaspoon Dijon mustard1/2 cup canola or vegetable oil1 teaspoon Worcestershire sauceMake the croutons: Preheat the oven to 350°F. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.Make the dressing:*
Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you?ll build your dressing) and reserve the whites for another use.
Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
Finely chop 4 anchovies, then mash them to a paste, using the side of a chef?s knife until homogeneous; add to the large bowl.
Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn?t slip ?n? slide all over the place as you whisk in the oil.
Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine?it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you?d be happy eating a bowl of it alone with aside of crouts.

*You are about to make mayonnaise by hand, BUT it?s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion.
 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.
 Serve: Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (1/4 cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.

How did your Cae Sal turn out? We want to hear all about it?leave us a rating + review!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Host Peter J. Kim rings in Persian New Year with stories, laughter, and dancing alongside some truly incredible guests. Emmy-award-winning actress Shohreh Aghdashloo, Top Chef judge and former Food & Wine editor in chief Nilou Motamed who both talk to Peter about why rice is fundamental to the Iranian culinary experience, and Yvette Massoudi, the singer and founder of the band Mitra Sumara who's music facilitates a truly irresistible urge to dance. 

 

Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

 

If you enjoyed listening to this podcast, be sure to follow Counterjam wherever you listen to your podcasts. 

If you enjoyed this episode, be sure to follow Counterjam wherever you listen to podcasts to catch the upcoming fourth season

With the help of dancehall legend Shaggy and reggae legend Ziggy Marley, host Peter J. Kim looks at Jamaican cuisine and culture: from patties to patois, the origins of toasting and (quite possibly) the smoothie, the underlying current of personal and societal revolution that pulses through reggae, and what a Jamaican restaurant menu can tell you about the country's multicultural history.

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

Referenced in this episode 

Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video)Korean American: Food That Tastes Like Home

Genius-Hunter Extra Credit 

When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)Read some of Eric's writing on Food52's Table For One column!

Have a genius recipe you'd like to share? Tell me all about it at [email protected].

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 butter1 gram quality cannabis flower

Weed brownies

1/4 cup (21 grams) natural cocoa powder, plus more for the panCannabutter (above)1/2 cup (100 grams) chopped dark chocolate1 1/4 cups (250 grams) granulated sugar1 tablespoon molasses1 teaspoon vanilla extract1/4 teaspoon kosher salt2 large eggs3/4 cup (90 grams) all-purpose flour1/2 cup (57 grams) chopped toasted nuts (optional)Make the cannabutter, following the quantities listed above and my step-by-step guide linked here.Butter an 8x8-inch pan, then dust with cocoa. Heat the oven to 350°F (177°C).In a bain marie (or in the microwave in 10-second intervals), melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the sugar, molasses, vanilla, and salt.Add one egg at a time, mixing well after each. Beat for about 5 minutes, until a 5-second ribbon forms on the top of the batter when you lift the whisk. Stir in the chopped nuts (if you?re using them). Sift or whisk the flour with the cocoa powder, then add to the chocolate mixture. Combine just until the flour disappears (don?t overmix).Pour the batter into the pan and place in the center of the oven. Bake for about 25 minutes, until a glossy top forms and starts to crack. Keep an eye on the edges, they will firm up first. To check, insert a toothpick near the corner?it should have a few moist crumbs.Let cool on a wire rack for at least 10 minutes before cutting into 16 brownies. (If you?d like?and if your pan isn?t glass?you can plunge the pan into cold water immediately out of the oven. The temperature shock achieves a chewy crust while maintaining the gooey center, a tip I learned from Eric Kim.)Store the brownies in an airtight container for up to a week. For longer storage, cut and freeze the brownies, then warm up in the microwave or oven before serving.

If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. 

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

This is a special bonus episode of Burnt Toast featuring an episode of The Genius Recipe Tapes. If you enjoyed listening, subscribe to The Genius Recipe Tapes wherever you get your podcasts. 

 

Referenced in this episode 

Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie SahniWatch this recipe (food52)Classic Indian Vegetarian and Grain Cooking

Genius-Hunter Extra Credit

Julie Sahni's Curried Avocado with Garlic and Green ChilesLearn Indian cooking from the master herself - Take a cooking class with Julie

Have a genius recipe you'd like to share? Tell me all about it at [email protected].

This week, we're featuring a Hotline Offline episode all about the pantry -- what to stock it with, how to keep it organized, and how to make the best meals using only pantry staples -- and we brought writer Sarah Jampel on the show to tackle those questions.

Sourdough bread baking took over a lot of kitchens when the pandemic first began, but we don't think that sourdough should be 'just another phase'. We're bringing you an episode from the Hotline Offline podcast where Esther Choi is joined by Food52's resident bread baker Maurizio Leo to talk all-things sourdough bread baking.

Maurizio's instagram

The Perfect Loaf  website

In this episode of Hotline Offline, Esther Choi is joined by the Chief Spice Mama herself, Kanchan Koya, to discuss all of the incredible benefits of cooking with spices. From adding immeasurable amounts of flavor to your meals, to benefiting from the natural health boosters that spices have to offer, Kanchan and Esther cover it all! 

Be sure to check out Kanchan Koya on her Instagram @ChiefSpiceMama, and on her website, SpiceSpiceBaby.com. 

On this episode, Esther is joined by Hetty McKinnon and Ivan Orkin to talk stock! Soup is in a unique category of food because it seems like for all the people who find it intimidating, there are just as many people who find it boring, but really, there's no reason it should be either! Tune in to hear expert tips on making your own stocks, and ways to bring a massive amount of flavor to a broth with only a couple of ingredients. 

Have you been hearing about meal prep and been interested in trying it out? Have you tried it and were overwhelmed by the process and underwhelmed by the results? Well Dan Pelosi is here to help with all of your meal-prep needs! Dan and Esther talk through ways to tackle meal-prep with less stress and more flavor.  

Mentioned in this episode: 

Bimpy's Giambotta (recipe)Bimpy's Giambotta (video)

A very special thanks to Dan Pelosi AKA Grossy Pelosi for helping to inspire us in prepping our meals for the year to come!

Got a question? Call ?(518) 291-9877? and leave us a message on the hotline. We?ll get to the bottom of it together.

If you enjoyed this episode and want to hear more, be sure to find Hotline Offline wherever you listen to you podcasts.

If you enjoyed this episode, be sure to follow Hotline Offline to make sure you hear all the other tips Esther and  guests will be sharing this season.

Today we're celebrating our favorite food traditions. Esther is joined by her sister Jen to reminisce about their own traditions and hear from our listeners about eating a selection of german sausages on Christmas, a cooking a famous brisket, and somehow burning spaghetti every Friday night.

A very special thanks to Jennifer Choi for stopping by the podcast to reminisce and talk about our listener's favorite traditions! Got a question? Call ?(518) 291-9877? and leave us a message on the hotline. We?ll get to the bottom of it together.

If you enjoyed this episode, be sure to follow Hotline Offline to make sure you hear all the other tips Esther and  guests will be sharing this season.

Mentioned in this episode:

Grandma Potatoes recipeMama's Potato Clover Rolls recipeCarrot Ring recipe

A very special thanks to Ella Quittner for seeing and acceptingour patheti?erm?perfectionist tendencies, and to our listeners who called in their questions! Got a question? Call ?(518) 291-9877? and leave us a message on the hotline. We?ll get to the bottom of it together.

Mentioned in this episode:

Butternut Squash Lasagna recipe (as shared on Food to Love)Radicchio & Pickled Radish Salad recipeChef Neal Harden's Whole Roasted Cauliflower with Turmeric-Tahini Sauce & PistachiosRaspberry & White Chocolate Tart with Cocoa Crust recipeHow to whip coconut cream into, well, whipped coconut creamSeeded Brown Rice Crackers recipeHeirloom Bean Bourguignon recipe (as shared onThe Full Helping)

A very special thanks to author and Food52 Resident Amy Chaplin for sharing so much veg-spo, and also to our listeners who called in their questions! Got a question? Call ?(518) 291-9877? and leave us a message on the hotline. We?ll get to the bottom of it together.

If you enjoyed this episode and want to hear more, be sure to find Hotline Offline wherever you listen to you podcasts.

For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.

Got a question? Call ?(518) 291-9877? and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe?and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today; go ahead and grab the ingredients below (Francis starts listing them at 3:17), and start the episode when you're ready to cook.

Chinese American Thanksgiving Meatballs

2 tablespoons vegetable oil1 bunch scallion, finely chopped7 cloves garlic, very finely minced1/4 pound stemmed fresh shiitake mushrooms, medium diceDiamond Crystal kosher salt, plus more as needed2 tablespoons oyster sauce1 tablespoon sesame oil2 tablespoons sugar1 bunch scallion, finely chopped7 cloves garlic, very finely minced1 pound ground turkey1/2 pound ground pork

Sauce

3 tablespoons extra-virgin olive oil4 teaspoons peeled, finely minced ginger (from 1 1/2-inch piece)1 (28-ounce) can diced tomatoesSear mushrooms: Heat the vegetable oil over high heat in a large saute pan. When the oil is shimmering-hot, carefully add the mushrooms and spread them out into one layer as best you can. Let sear, undisturbed, until richly browned, about 1 minute. Toss, spread out again, and let sear for another minute. Remove mushrooms from heat, season with salt to taste, and transfer to a medium bowl to cool.
 Mix marinade: In a small bowl, combine the oyster sauce, sesame oil, 4 teaspoons sugar, 2 teaspoons Diamond Crystal kosher salt, and the chicken stock.
 Mix aromatics: Add ½ cup of the chopped scallion and 3 cloves of finely minced garlic to the bowl with the mushrooms and stir to combine.
 Make meatball mixture: Place the turkey and pork in a large mixing bowl and gently fold them together with your hands to start to combine. Pour in the marinade. Hold the fingers of one hand apart, as if holding a softball. Using that hand, stir the meat in one direction to mix in the marinade, being sure to agitate all the meat. When the meat has absorbed all the liquid and the mixture has gotten a bit sticky or tacky, stop. Add the mushroom mixture and gently fold to combine. Cover and let marinate for up to 4 hours.
 Make sauce: Set aside 2 tablespoons of scallions for garnish. In a Dutch oven or other large, lidded braising pan, heat the olive oil over high heat until you see the first wisps of smoke. Add 4 cloves of minced garlic and stir until very aromatic, about 15 seconds. Add the ginger and stir until very aromatic, about 15 seconds. Add the remaining scallions and stir for 15 seconds. Add the can of tomatoes, bring it to a boil, and reduce heat to a simmer. Season with 2 teaspoons sugar and salt to taste. Cover and simmer for 15 minutes.
 Form and cook meatballs: Meanwhile, use a large soup spoon to scoop up the meat mixture and using your hands, very lightly pat out 1 1/2-inch diameter meatballs. Set them on a plate. (You should have about 24 meatballs). After the sauce has simmered for 15 minutes, remove the lid and gently add the meatballs in one layer. Adjust heat to a bare simmer and cover the pot. Let poach / steam until the meatballs are just cooked through, 10-12 minutes.
 Serve: Garnish with the reserved scallions and serve.

Is there a Food52 recipe you'd like to hear us make? Email it to us at [email protected].

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

We hear from food writer and soon-to-be cookbook author Eric Kim, Los Angeles Times cooking columnist Ben Mims, and from you (!), our community, about ghosts of Thanksgivings past.

Referenced in this episode:

Why You Should Make a Turducken (Even if You Don't Want to Eat it by the End) (Food52)
 

Genius-Hunter Extra-Credit:

Follow along with Eric (and Jean's!) recipe testing for the book Check out Ben's Thanksgiving spread
 

Special thanks to listeners Sarah Copeland, Melissa Dain, and Myo Quinn for sharing their stories. We'll be back next week with a genius recipe; if you come across one in your holiday prep, I'd love to hear about it at [email protected]. 

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 are2 fresh corn cobs3 tablespoons unsalted butter, divided1/2 small yellow onion, finely chopped1/4 cup diced roasted hatch chiles1 teaspoon coarse sea salt, plus more to taste1 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 dried1 tablespoon neutral oil2 cloves garlic, minced1/2 teaspoon dried oregano1/4 teaspoon ground cuminJuice of half a lime1 handful chopped cilantro leaves or chives, to garnishSoft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they?re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

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

Referenced in this episode:

My Family's Forever Banana Bread (Food52)Kristen's Family Banana Bread recipe

Genius-Hunter Extra-Credit:

Did you catch part 1, fried eggs chez Mike, too?ICYMI: Our 10 Most Popular Banana Breads of All Time 

Love what you heard in this episode?  Be sure to subscribe to The Genius Recipe Tapes wherever you get your podcasts.

Referenced in this episode:

The Crispy Fried Eggs That Made Me a Better Cook (Food52)Mike's Famous Fried Eggs recipe

Genius-Hunter Extra-Credit:

Some more crispy egg-spo: ho bao dan (pocket eggs), kai dow (Thai fried eggs)

What's the recipe you first make in a new home? Tell me all about it at [email protected]. 

First up: A food writer's reflection on loss and grief?and the untold power of a mother-knows-best birthday cake.

"I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." ?Lisa Ruland

Referenced in this episode:

A Chocolate Cake That Celebrates Mothers?Lost & Found (Food52)Chocolate Cake with Whipped Cream Frosting recipe

Find more My Family Recipe episodes here.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe?and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page?the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Carla starts listing them at 1:03) before starting the episode.

Sorry, I Love Celery

Serves 4 to 6

Ingredients:

3 anchovy fillets packed in oil, drained2 garlic cloveskosher saltfreshly ground pepper1/4 cup fresh lemon juice1/4 cup extra-virgin olive oil1/2 teaspoon Aleppo pepper10 Castelvetrano olives6 Piparra peppers1 bunch celery2 ounces Parmigiano1/2 cup parsley leaves and tender stemsIn a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.Use the flat side of a chef?s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe?and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page?the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:23) before starting the episode.

Tuna Avocado Toast

Serves One

2 slices of bread1 small, ripe avocado1 (5oz) can oil-packed tuna1tbsp fresh squeezed lemon juiceKosher saltFresh ground pepperToast 2 slices of bread however you want (toaster, broiler, pan).Halve, pit, and peel 1 small ripe avocado and add to a bowl with 1 drained (5-ounce/140g) can oil-packed tuna, 1 tablespoon freshly squeezed lemon juice, and a big pinch each of kosher salt and freshly ground black pepper.Mash with a fork until it?s as smooth or chunky as you want, adjust the seasonings to taste, then divide between the toast.Finish with another squeeze of lemon and a sprinkle of salt and pepper. (Psst: If you want a more avocado-y situation, you can use a large avocado, then stretch to 3 to 4 slices.)

SoulPhoodies Tamara Celeste and Derek Kirk speak with husband-and-wife duo Gail and Uche Azodo about how a passion for coffee began with utility, later grew into the love of the bean, and the rise of SIPS?a café and coffee roasting business.

If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe?and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page?the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Peter starts listing them at 10:15) before starting the episode.

Instant Ramyun "Carbonara" 

Serves 1

1 packet instant ramen, such as Shin Ramyun1 slice American cheese1 large egg, dividedPut half of the ramen seasoning packet in a bowl; top with the cheese and then the egg yolk. Reserve the dried veggies and bottom-of-the-package crunchy noodle bits.Simmer the "cake" of dried noodles, in a small saucepan of boiling water, until it just starts to unravel, about 1 minutes. Drop in the egg white and swirl with chopsticks, encouraging the noodles to further unravel.Once the noodles are al dente (not soft!), drain and add them to the bowl. With chopsticks, mix the noodles with the yolk, cheese, and seasoning powder. The water on the noodles should help turn this all into a creamy, clingy sauce.And, the pièce de résistance: garnish with the crunchy noodles and veggies for texture.

SoulPhoodies Tamara Celeste and Derek Kirk are joined today by Anthony and Janique Edwards, founders of the EatOkra app, which helps users discover local Black-owned restaurants and businesses.

If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio?

Molly and Declan get to the bottom of what makes?and breaks?the Italian (aka grinder, aka hoagie, aka hero, aka sub). 

Special thanks to our listeners for your questions?especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected]. 

SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!)

If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

Adapted from Food52?s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. 

Follow My Family Recipe wherever you listen.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe?and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.

Ingredients

1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for serving

One-Bowl Blueberry Buckle

Heat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it?s okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don?t get completely mixed; this yields the buttery, caramelized edges.Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed ?buckle? in the middle and fall?which would still be tasty, though sunken!) Wait until it?s golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.

Have a recipe you'd like to hear us cook? Email it to us at [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 3.0

http://creativecommons.org/licenses/by/3.0/

If you like this episode, head on over 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? 

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 [email protected].

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 onion3 tablespoons vegetable oilSea salt1 cup diced tomatoes2 tablespoons diced serranos (or any green chili de-seeded)1/4 teaspoon turmeric1/4 teaspoon kashmiri chili powder or cayenne1 cup chopped cilantro8 eggs2 tablespoons half-and-half or heavy cream2 tablespoons cold butterIn a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.Stir for a minute and add 2/3 of the cilantro.Sauté for another minute and turn the heat off.Whisk eggs and half-and-half to combine well (but don?t let the eggs gets frothy).Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.In another 3-5 minutes, the eggs will be done. They should be soft and creamy.

Is there a recipe you'd like to hear us make? Email it to us at [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/