Anna Hezel's guest appearances

Anna Hezel

This Is TASTE

Pod Appétit: Gourmet Takes

David Lebovitz

Matt Rodbard

Phil Rosenthal

Molly Stevens

Jancis Robinson

Alex Delany

Samin Nosrat

Yasmin Khan

Priya Krishna

Alison Roman

Vallery Lomas

Daniel Holzman

J. Kenji López-Alt

Pichet Ong

Sara Jenkins

OwlTail

Yes, it’s Anna Hezel day on TASTE! We welcome back our old colleague and friend to catch up about not just tinned fish (the subject of her new book, Tin to Table) but also what she’s been up to since signing off as cohost of this show. Anna’s new cookbook is an instant classic, and you should go out and buy it today. Also on the show, we have a great talk with Evan Hanczor. Evan is the founder of Tables of Contents, a home for delicious gatherings at the intersection of food, literature, arts, and culture. We talk about the reboot of his Brooklyn restaurant, Egg, now known as Little Egg. Exciting things are happening in Brooklyn. We hope you enjoy these conversations.MORE FROM ANNA HEZEL AND EVAN HANCZOR:Wait, Canned Salmon Is Good? [TASTE]Bucatini with Sardines &amp; Caramelized Fennel [TASTE]Stop Everything and Put Your Anchovies in the Fridge [Epicurious]A New Literary Community Cookbook [New York Times]

Yes, it’s Anna Hezel day on TASTE! We welcome back our old colleague and friend to catch up about not just tinned fish (the subject of her new book, <a href="https://www.amazon.com/Tin-Table-Recipes-Tin-thusiasts-fish-ionados/dp/1797215515" rel="noopener noreferrer nofollow" target="_blank">Tin to Table</a>) but also what she’s been up to since signing off as cohost of this show. Anna’s new cookbook is an instant classic, and you should go out and buy it today. Also on the show, we have a great talk with Evan Hanczor. Evan is the founder of <a href="https://www.tablesofcontents.org/" rel="noopener noreferrer nofollow" target="_blank">Tables of Contents</a>, a home for delicious gatherings at the intersection of food, literature, arts, and culture. We talk about the reboot of his Brooklyn restaurant, Egg, now known as <a href="https://www.eggrestaurant.com/" rel="noopener noreferrer nofollow" target="_blank">Little Egg</a>. Exciting things are happening in Brooklyn. We hope you enjoy these conversations.MORE FROM ANNA HEZEL AND EVAN HANCZOR:<ul><li><a href="https://tastecooking.com/wait-canned-salmon-is-good/" rel="noopener noreferrer nofollow" target="_blank">Wait, Canned Salmon Is Good?</a> [TASTE]</li><li><a href="https://tastecooking.com/recipes/bucatini-with-sardines-caramelized-fennel/" rel="noopener noreferrer nofollow" target="_blank">Bucatini with Sardines &amp; Caramelized Fennel</a> [TASTE]</li><li><a href="https://www.epicurious.com/expert-advice/put-your-anchovies-in-the-refrigerator" rel="noopener noreferrer nofollow" target="_blank">Stop Everything and Put Your Anchovies in the Fridge</a> [Epicurious]</li><li><a href="https://www.nytimes.com/2021/02/22/dining/tables-of-contents-community-cookbook.html" rel="noopener noreferrer nofollow" target="_blank">A New Literary Community Cookbook</a> [New York Times]</li></ul>

220: Anna Hezel

We sat down with Anna Hezel, senior editor at Epicurious, to talk about her latest cookbook,  Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados. Anna’s writing has appeared in publications like The New York Times, The Wall Street Journal, Bon Appétit, GQ, Rolling Stone, Eater, and more.  Tin to Table annahezel.com _ Find Pod Appétit: Website: podappetitpodcast.com YouTube: youtube.com/@pod_appetit Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com Newsletter: podappetit.substack.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke

We sat down with Anna Hezel, senior editor at Epicurious, to talk about her latest cookbook, <a href="https://www.amazon.com/Tin-Table-Recipes-Tin-thusiasts-fish-ionados/dp/1797215515" rel="nofollow" target="_blank"> Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados</a>. Anna’s writing has appeared in publications like The New York Times, The Wall Street Journal, Bon Appétit, GQ, Rolling Stone, Eater, and more. <a href="https://www.amazon.com/Tin-Table-Recipes-Tin-thusiasts-fish-ionados/dp/1797215515" rel="nofollow" target="_blank"> Tin to Table</a> <a href="http://www.annahezel.com/" rel="nofollow" target="_blank">annahezel.com</a> _ Find Pod Appétit: Website: <a href="https://www.podappetitpodcast.com" rel="nofollow" target="_blank">podappetitpodcast.com</a> YouTube: <a href="https://www.youtube.com/@pod_appetit" rel="nofollow" target="_blank">youtube.com/@pod_appetit</a> Twitter: <a href="https://twitter.com/pod_appetit" rel="nofollow" target="_blank">@pod_appetit</a> Instagram: <a href="https://www.instagram.com/pod_appetit/" rel="nofollow" target="_blank">@pod_appetit</a> Facebook: <a href="https://www.facebook.com/podappetitpodcast/" rel="nofollow" target="_blank">podappetitpodcast</a> Email: <a href="mailto:podappetitpodcast@gmail.com">podappetitpodcast@gmail.com</a> Merch: <a href="https://podappetit.threadless.com/" rel="nofollow" target="_blank">podappetit.threadless.com</a> Newsletter: <a href="https://podappetit.substack.com/" rel="nofollow" target="_blank">podappetit.substack.com</a> _ Logo by: Janelle Wilke Instagram: <a href="https://www.instagram.com/janelle.wilke/" rel="nofollow" target="_blank">@janelle.wilke</a>

Interview with Anna Hezel

The TASTE Podcast has brought some incredible friends and heroes into the studio, and we wanted to relive some of our favorite conversations, including candid and sometimes hilarious talks with Ruth Reichl, Pete Wells, Helen Rosner, Dorie Greenspan, Julia Moskin, and Francis Lam.We also talk about all the exciting things in the works for TASTE, including our upcoming cookbook, Lasagna, and a bunch of other projects. This is not goodbye. This is see you on the Internet, or in person, very soon. You can follow us on Twitter at: @HezelAnna and @MattRodbard. And of course, visit TASTE online: tastecooking.com.

The TASTE Podcast has brought some incredible friends and heroes into the studio, and we wanted to relive some of our favorite conversations, including candid and sometimes hilarious talks with Ruth Reichl, Pete Wells, Helen Rosner, Dorie Greenspan, Julia Moskin, and Francis Lam.We also talk about all the exciting things in the works for TASTE, including our upcoming cookbook, <a href="https://go.skimresources.com?id=132190X1594666&amp;xs=1&amp;url=https%3A%2F%2Fwww.amazon.com%2FLasagna-Baked-Cookbook-Anna-Hezel%2Fdp%2F1984824066" rel="noopener noreferrer nofollow" target="_blank">Lasagna</a>, and a bunch of other projects. This is not goodbye. This is see you on the Internet, or in person, very soon. You can follow us on Twitter at: @<a href="https://twitter.com/HezelAnna?" rel="noopener noreferrer nofollow" target="_blank">HezelAnna</a> and @<a href="https://twitter.com/mattrodbard" rel="noopener noreferrer nofollow" target="_blank">MattRodbard</a>. And of course, visit TASTE online: <a href="https://www.tastecooking.com/" rel="noopener noreferrer nofollow" target="_blank">tastecooking.com</a>.