Every week we talk music with a chef or food with a musician. Hosted by Zach Brooks from Midtown Lunch and produced by Chuck P. More at http://www.foodisthenewrock.com
Every week we talk music with a chef or food with a musician. Hosted by Zach Brooks from Midtown Lunch and produced by Chuck P. More at http://www.foodisthenewrock.com
Dorothy Cann Hamilton is the Founder & CEO of the International Culinary Center (founded as The French Culinary Institute in 1984). A respected leader in the education and culinary worlds, Ms. Hamilton is past Chairman of the James Beard Foundation, was the IACP’s Entrepreneur of the Year in 2013 and in 2015 was awarded the Legion of Honor from the French government and was inducted into the Academy of Distinguished Entrepreneurs by Babson College. She is a mentor for business accelerator Food-X and the creator and host of the PBS television series and weekly radio show, Chef’s Story, and is author of the book Love What You Do.
Rank #1: Episode 68: Thomas Keller.
Renowned for his culinary skills and his impeccable standards, Thomas Keller has established a collection of restaurants that set a new paradigm within the hospitality industry. In 1994, he opened The French Laundry in Yountville, a wine country landmark that has been widely hailed as the finest restaurant in the world. He followed that ten years later with Per Se, which brought the chef’s distinctive style to Manhattan. Today, both restaurants enjoy 3-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. casual dining restaurants include Bouchon (Beverly Hills, Yountville, Las Vegas), Bar Bouchon (Beverly Hills) Bouchon Bakery (Yountville, Las Vegas, NYC), and Ad Hoc (Yountville). This program has been sponsored by Fairway Market. Image credit to Deborah Jones “Passion is not something I look for in a person…what I look for is desire. Desire is something that is always there, even when the passion subsides.” [12:00] “You don’t let failures define who you are, you let it become a growth period.” [19:30] “As chefs we’re trained to say yes. The minute you walk in the door, ‘no’ is not a word in your vocabulary.” [28:50] Thomas Keller on Chef’s Story
Rank #2: Episode 45: Sean Brock.
Sean Brock is the executive chef of Husk, based in Charleston, South Carolina, with a new location also opening in Nashville, Tennessee. Born and raised in rural Virginia, the experience of growing his own food with his family sparked his interest in becoming a chef. Growing and cooking everything he ate, Brock explains that he really saw food in its true form. Beginning his career as a chef tournant under Chef Robert Carter, Brock quickly rose up the ranks to become an executive sous chef at Lemaire Restaurant in Richmond, VA, then an executive chef at the AAA Five-Diamond Hermitage Hotel in Nashville, TN, an executive chef at McCrady’s Restaurant, and finally his second restaurant with Husk, just down the street from McCrady’s. His appearances include being on the “Next Great Chef” episode of “Food Network Challenge,” (in which he was the winner), and battling it out on “Iron Chef America” in December 2010. Learn from the award winning chef himself about what it really means to be a chef, such as learning to make your own seasonings like vinegar and salt, and utilizing them in your own dishes. Also discover Brock’s latest experience at Cook it Raw in Japan, wherein a group of prestigious chefs explore a different cuisine by creating a unique dish within a new environment. Tune-in to be inspired by the executive chef himself! This program has been sponsored by S. Wallace Edwards & Sons. “I’ve always known I was going to be a chef.” [7:15] “The most important thing is to set an extremely long, untainnable goal. It’s all about the push and the drive to get there.” [17:22] —Sean Brock on Chef’s Story
Chef, author, and host of Travel Channel's "Bizarre Foods," Andrew Zimmern chats with fellow food fanatic and traveler Molly Mogren. They'll discuss what is going on in the food world, give their recommendations for travel and talk about whatever else pops into their heads.
Rank #1: Addiction.
This week's Go Fork Yourself covers the serious topic of alcohol and drug addiction. Andrew shares his experiences as an addict and how to help if you know someone struggling with substance abuse. Plus, Andrew and Molly answer some listener questions about food memories and encouraging friends and family to try new foods.
Rank #2: Yelp.
Andrew and Molly invite Yelp’s Director of Public Affairs Luther Lowe (@lutherlowe) to join them on the podcast this week to discuss all things Yelp from it’s inception to filters to blackmail issues. Plus, they talk about Anthony Bourdain’s Guts & Glory Tour.
The Stew is a weekly food podcast that's not always about food. Hosted by Jason Stewart, with Andre Canaparo & Chris Stewart
Rank #1: Aniz Ansari.
We have a bunch of new listeners to the podcast thanks to iTunes for featuring us so thanks to everyone tuning in for the first time. This week we welcome Aniz Ansari, brother of Aziz, neighbor of mine, and fellow food lover. Jason and Andre chat with him about growing up in the south, Indian food, BBQ, cold Korean soup, Cereal, and we close out with our favorite stoner snack instead of the best thing we at all week.
Rank #2: Lee Tilghman.
Lee Tilghman just moved from NY to LA recently, and has gained quite a following online for her healthy and beautiful creations. This weekend she’s doing a breakfast pop up at famed LA restaurant “Alma” serving smoothie bowls, granolas, and other little treats that I’m eating right now. We talk with her about how she got started, her favorite spots here in LA, learned some nutritional facts, in n out vs shake shack, working with Alma, and pop ups in general.
Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.
Rank #1: Episode 78: Maxime Bilet.
This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by one of the authors of Modernist Cuisine: The Art and Science of Cooking, Maxime Bilet. Tune in to hear our hosts discuss the innovation and comprehensiveness of the revolutionary cooking encyclopedia, as well the Modernist Cuisine book tour. Dave and Maxime answer listener questions about dairy alternatives, edible fibers, and the psychoactive properties of nutmeg and absinthe. Also, hear Dave and Maxime’s ideas about food pairings, and the different flavor balances used in Western and Eastern cuisine. This program was brought to you by Modernist Pantry. “In terms of timing, and people being open to the merging of arts and science- it’s a beautiful thing. It’s something that a lot of classic traditionalists wanted to reject. When you embrace [Modernist Cuisine], you realize that each really enhances the other and it’s such a clean, beautiful relationship. It was prime for that, and people are responding; it’s a testament to the progress of looking at the different roles of food.” — Maxime Bilet on Modernist Cuisine: The Art and Science of Cooking
Rank #2: Episode 384: No Offense, Elizabeth.
Today Dave and Nastassia are joined by Peter Kim of MOFAD. Most importantly, they talk about the Museum of Food and Drink's ongoing kickstarter - donate today to help them put up their next exhibition: African / American: Making the Nation's Table, curated by Dr. Jessica B. Harris. Beyond that, they talk about roasting pigs, burning sausages, kitchen ventilation, emulsions, and much more. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Cooking Issues is powered by Simplecast.
Chicago Chef/Restaurateur Rick Bayless and award-winning food journalist Steve Dolinsky have known each other for 20 years, and now they're teaming up to tackle everything from food trends to seafood sustainability. Jump around the globe each episode as they teach you how to make delicious dishes like ramen and Korean fried chicken, with amazing guest chefs to guide you along the way.
Rank #1: Bone Broth.
We're talking about the basis of any good bowl of soup by digging down to the bones, that is, the broth they create. From the basics to making one, to a Japanese icon, even a pair of entrepreneurs who are making bone broth the basis of their business. We start in Portland, Oregon with Tressa Yellig's business called Broth Bar, by Salt, Fire & Time. Then Steve heads the chef at Strings Ramen in Chicago, about how the magical tonkotsu broth is made for her bowl of ramen, then later in the show, the Chicago Bone Broth team Dan and Kassie Houlihan, founders of Chicago Bone Broth, stop by for a tasting. Their mission: To provide the most nutrient dense, best tasting broths to fuel life's adventures.
Rank #2: Fermentation.
While everyone is on the pursuit for the freshest foods, others are finding their way with decay. From the fermented cabbage and radishes in Korean restaurants, to the sourdough in your bakery and even the pickles at your local co-op or neighborhood joint. Fermentation is going on everywhere these days, and we love it, so why not try to figure out how it works, and why it makes food taste so good? On this weeks show, Rick and Steve talk fermentation. What it means, how it's achieved and more importantly, how chefs are using this technique to create bold, unique flavors that extend far beyond a jar of kimchi in your fridge.
HeritageRadioNetwork.org (HRN) presents “Evolutionaries,” a new radio documentary series featuring the stories behind the stories of individuals who defied conventions and shaped our food landscape. Tune in to hear from personalities who made their mark on our collective food culture, sharing experiences in their own words. Eric Ripert recounts club nights at 6AM. Steve Jenkins reminisces about secretly selling illegal cheeses. Harold McGee recalls how the smell of his mother’s curry sauces clung to his clothes during the school day. “Evolutionaries” is your chance to hear these food visionaries unguarded and unchained from the conventional food media format.
Rank #1: Episode 31: Michael Pollan.
Michael Pollan has been celebrated, critiqued and worshiped. He’s a spirit guide for many in the world of food, he’s won numerous awards, and sparked lively debates with his writing. In 2010 he was named one of the worlds 100 most influential people by TIME magazine. He’s the author of six books: Second Nature, A Place of My Own, The Botany of Desire (which also aired as a two hour documentary on PBS), The Omnivore’s Dilemma, In Defense of Food and Cooked. His books are national best sellers that helped guide the national discourse on food and agriculture. The Long Island native is a professor of journalism at the UC Berkley Graduate School of Journalism. Pollan was the Executive Editor of Harpers magazine and is currently a contributing writer to New York magazine and The New York Times magazine. Tune in as he shares his story in his words on Evolutionaries!
Rank #2: Episode 5: Rick Bayless.
Meet Rick Bayless, an award winning American chef and restauranteur who specializes in traditional Mexican cuisine with modern interpretations. He is perhaps best known for his PBS series Mexico: One Plate at a Time. Bayless was born in Oklahoma City, Oklahoma, into a family of restaurateurs and grocers specializing in the local barbecue. Having begun his culinary training as a youth, he broadened his interests to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture. After finishing his undergraduate education at the University of Oklahoma, he did doctoral work in Anthropological Linguistics at the University of Michigan and, from 1980 to 1986, lived in Mexico with his wife, Deann, writing his first book Authentic Mexican: Regional Cooking From The Heart of Mexico. On his Evolutionaries profile, listeners come to know Rick for his passion surrounding Mexican culture – particularly the importance of celebration and partying through the context of cuisine. This program was sponsored by Bonnie Plants.
Eat Your Words is the weekly radio dispatch from Cathy Erway, founder of the blog Not Eating Out In New York. Every week, Cathy is joined by authors of books that you just want to eat up -- from colorful cookbooks to food memoirs to exposes on the food industry, it's all meaty topic for discussion. Tune in to learn what's new and happening in the world of food through its literature.
Rank #1: Episode 146: Pati Jinich.
Pati Jinich is spreading the word about authentic Mexican cuisine in her new book, Pati’s Mexican Table. This week on Eat Your Words, Cathy Erway chats with Pati about a myriad of topics, including the mediums she transmits her cooking secrets. Find out why Pati prefers radio to both television and books! Later, learn why Mexican food is an ingredient-based cuisine, and how the flavors can be transmitted to tacos, quesadillas, salads, and more! What exactly does tinga mean? Well, we’re not exactly sure, but learn how you can use your leftover chicken tinga in every meal! What recipes from the book really excite Pati? Curious about a Mexican one-pot meal? Then tune into this week’s Eat Your Words, and hear more from Pati Jinich! Thanks to our sponsor, Bonnie Plants, and thanks to The California Honeydrops for today’s music! “Leftovers are a wonderful thing. There are so many things that you can repurpose. So please, don’t cut the recipe in half!” [17:45] “Chiles are not always spicy. Sometimes they take the place of a vegetable in a dish.” [21:00] — Pati Jinich on Eat Your Words
Rank #2: Episode 82: An Everlasting Meal: Cooking with Economy and Grace.
This week on Let’s Eat In, Cathy is joined by author Tamar Adler, who’s latest book, “An Everlasting Meal: Cooking with Economy and Grace”, is a narrative on cooking, convenience and eating. Tune into the show to learn more about Tamar’s inspiration for the book, and find out her thoughts on shoestring eating budgets, composting, gardening and more! And, of course, find out what Tamar’s ideal date meal would be. This episode was sponsored by Fairway Market.
We’re going to be talking to famous chefs, celebrities, the food-obsessed, food-averse, and everyone in between, asking them questions about current food culture and the culinary world that no one else is.
Rank #1: #42 Ina Garten - An Afternoon at Ina Garten's House, part one.
No summer is complete without a road trip to a beautiful beach town. So we asked ourselves what our dream destination would be. The answer? Ina Garten's house. For information regarding your data privacy, visit acast.com/privacy
Rank #2: #43 Ina Garten - An Afternoon at Ina Garten's House, part two.
Ina's most despised food? Why she learned to fly an airplane? How to become an awesomely famous television chef and live happily ever after? We find out in part two. For information regarding your data privacy, visit acast.com/privacy
From WBEZ Chicago, Chewing the Fat is a weekly podcast with food journalists Louisa Chu and Monica Eng. Together they tackle cooking, dining, culture food policy, culinary characters and more.
Rank #1: CTF Ep 54 Last Meal.
Louisa Chu and Monica Eng dedicate this series finale of Chewing the Fat, Louisa's late dog & companion Kiba Chu, Monica talks pig roasts w/ Jack Hitt and Louisa turns carrots into roast pork-ishness. What? This may be their last CTF meal but find their new "Chewing" podcast at www.chewing.xyz, https://itunes.apple.com/us/podcast/chewing/id1045316879?mt=2 Thank you!
Rank #2: CTF Ep 53 Do or Diet: David Ludwig and Dawn Lerman talk about losing that gut.
Do or Diet: The Chewing the Fat ladies are back hearing from Dr. David Ludwig about his bestseller “Always Hungry” on the best way to finally lose that gut forever. Author Dawn Lerman talks about growing up the daughter of a 450 pound Don Draper who was always trying the food he advertised. And Louisa dares Monica to eat a shaggy piece of old chicken…but will she? Moving forward, you can find us in our new home, www.chewing.xyz.
THE FOOD SEEN explores the intersections of food, art & design, and how chefs and artists alike are amalgamating those ideas, using food as their muse & medium across a multitude of media. Host, Michael Harlan Turkell, talks with fellow photographers, food stylists, restaurateurs, industrial and interior designers; all the players that make the world so visually delicious, that want to eat with your eyes.
Rank #1: Episode 217: Sean Brock.
On today’s episode of THE FOOD SEEN, we share the tradition of Southern storytelling with Sean Brock, chef of McCrady’s, Husk,Minero, in Charleston SC and Nashville TN. The son of a coal mining family in rural Wise County, Virginia, Sean never forgot his Appalachian upbringing while finding himself in the Lowcountry. It all started over a simple bowl of Hoppin’ John, and continued itself with a side of cornbread. These dishes are emblematic, not only in the South, put as far as West Africa for the Gullah people. To understand his roots better, Sean researched and traveled, in hopes of reviving ingredients, preserving said tradition, through seed saving, and working with Anson Mills and their Carolina gold rice. Sean celebrates this journey in his debut cookbook, HERITAGE, fittingly holding a handful of heirloom beans on the cover. Of course there’s BBQ, the smell of smoke, and a sip of whiskey or two, but it’s really about his manifesto, and finding yourself through cooking. Then the food has much meaning far deeper than fried chicken. This program was brought to you by Edwards VA Ham. photo by Andrea Behrends “I’m a very obsessive person. When I get excited about something I take it way too far.” [13:00] “The most important thing we can do is raise awareness. As chefs we have an incredibly opportunity to do that with a plate of food.” [16:00] “There’s way more bad BBQ than there is good BBQ and it didn’t used to be that way.” [20:00] “These days, we’re able to cook strange species of seafood and people trust us now. as chefs it kind of came out of necessity – we were overfishing. 25:00 –Sean Brock on The Food Seen
Rank #2: Episode 118: Naomi Daguid BURMA.
On today’s THE FOOD SEEN, Naomi Duguid has spent her life exhaustively traveling and documenting the greater part of Southeast Asia. Her cookbooks have introduced the true cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Cambodia, Laos, Thailand, Vietnam, greater China, and now Burma (aka Myanmar) Her latest tome, BURMA: Rivers of Flavor, explores SE Asia’s largest country, a rarely traversed region sitting at the crossroad of India and China. Waterways up and down the Irrawaddy river, a year round growing season, plentiful rice paddies, and deeply personal cooking full of crispy fried shallots, turmeric, banana flowers, dried shrimp powder, curries, culminate with simple yet sensational national dishes like Mohinga, rice noodles with fish broth usually eaten as breakfast. Get your flavor passport ready! This program has been sponsored by Hearst Ranch. “The word ‘steamed’ is not very appetizing to people when you think about meat… I don’t know where this notion of ‘bland’ comes from in in terms of steamed meat, when in fact, it’s succulent.” [19:58] “There’s a light-handedness to the flavoring [of Burmese food] that I find very interesting.” [24:27] — Naomi Duguid on THE FOOD SEEN
Prince Street is the culture podcast for people who love the world of food. With celebrity interviews and field reports our team of award-winning journalists, actors and writers explore the ever-changing world of what we eat, what we cook, and the surprising ways food is life.
Rank #1: NO BOOZE, NO PROBLEM.
Sparkling CBD, distilled, farm fresh peas, liquid adaptogen blends that promise euphoria! Prince Street’s Bianca Bosker takes a deep dive into the the world of Beverages Gone Wild. She sits down with Seedlip CEO and founder Ben Branson, who reveals the origin story of his superpower—and his super brand. Next, Bianca, a former sommelier, leads Taste’s Matt Rodbard and Eater’s Serena Dai in a tasting to determine which of the new breed of beverages matter and whether this trend will upend drinking as we know it.
Rank #2: ANXIETY: PHIL ROSENTHAL, KAT KINSMAN, ERIK RAMIREZ, JESSICA KOSLOW.
We’re keeping it real this month on Prince Street with a show about anxiety. We understand—it’s summer, time for ice cream and the beach. But we also know that nerves are not seasonal, especially when it comes to... food. On this episode, Phil Rosenthal, creator of the hit sitcom Everybody Loves Raymond and host of the award-winning I’ll Have What Phil’s Having, reveals one of the secrets of his success, and why he thinks more people should be anxious. Find out why author and food editor Kat Kinsman might disagree, especially when it comes to the dangerous kind of anxiety that increasingly afflicts people in the restaurant industry. Chef Erik Ramirez teaches Eden Grinshpan how to make Peruvian ceviche while swapping tips on how to reduce anxiety. Sierra Tishgart steals a moment with chef Jessica Koslow of LA's Sqirl, who is launching two new projects while publishing her first cookbook at the same time. And Jay McInerney reads from his twelfth book, out this month, his latest novel, Bright Precious Days.
Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.
Rank #1: Episode 86: Anthony Bourdain (unaired interview from April 2014).
A never-before-aired, recently rediscovered interview with Anthony Bourdain, whom we lost a year ago this week. On April 29, 2014, Tony was kind and generous enough to sit down over lunch with Andrew for a two-part conversation, covering everything from his early days as a cook to his transition to a writer and television icon, to coping with fame, meeting his idols, how the industry has changed over the years, and speaking his mind. Originally recorded for print use in a busy restaurant, the audio quality isn't world class (though we've doctored it to the best of our abilities), here's a rare chance to hear approximately 90 "new" minutes with one of the most influential and transformative figures the industry has ever known, in a very casual, relaxed dialogue. Hope it helps listeners remember a peak career moment in his life. Special thanks to Julia Sexton--a cook-turned-writer/editor who was inspired by Bourdain (as we all were)--for joining Andrew for the introduction. We encourage you to listen to Andrew and Julia's recollections and observations; actual interview begins about 33 minutes in. Cook free or die! Andrew Talks To Chefs is powered by Simplecast.
Rank #2: Episode 70: Eric Ripert, Dominique Crenn, Emeril Lagasse, Amanda Cohen, Andrew Zimmern & Nancy Silverton--from the Cayman Cookout 2019!.
Good day, from the 11th Annual Cayman Cookout. In this star-studded, revelation-packed, 4-interview compilation recorded at the Ritz-Carlton Grand Cayman, some of the most celebrated chefs on the planet join Andrew for intimate conversations: Le Bernardin's Eric Ripert talks about how practicing Buddhism and living in New York City have affected him as a chef; Dominique Crenn shares details of her tomboy youth, including her willingness to take on bullies, by force when necessary; Emeril Lagasse, Amanda Cohen & Andrew Zimmern trade shop talk on the relative value of lawyers vs. agents, how to spot a bad business deal, and the importance of putting food in cultural & historical context; and Nancy Silverton takes us through her storied career, from her early days in 1970s California, to two new projects planned for 2019 & 2020. And it all takes place against a majestic setting worthy of a James Bond movie. Pour yourself some rum and enjoy! Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast
Savor the conversation. Every other Monday, a roundtable of culinary media insiders discuss today’s hot-button topics in #food and #beverage culture. Hosted by Katherine Cole in partnership with OPB.
Rank #1: Ep. 61 Reva Barewal | Alexis Hillyard | Drew Prindle.
What are the emotional repercussions for those who lose the ability to eat and feed themselves? How has a one-handed cook used YouTube to build an international community? And how are modern innovations redefining cooking for people with less mobility?
Rank #2: Ep. 42: Cheryl Wakerhauser | Danielle Centoni | Kyra Bussanich.
Modern French pastry is a spellbinding art form, combining eye-popping colors with surprising textures, shapes and flavors. We discuss this exciting movement with a pro. Next, boutiques selling nothing but macarons are the latest trend in sweet treats....
KCRW’s Good Food host Evan Kleiman talks with Pulitzer Prize-winning food writer, the late and great Jonathan Gold of The Los Angeles Times about places you may not have tried yet, but ought to.
Rank #1: Jonathan Gold visits the freshly reopened Noma in Copenhagen.
With Noma’s reopening came its reimagining. Photo via Wikimedia. Chef René Redzepi appears to be a maniac for reinvention, starting with how the world sees and eats Nordic food. With a brand new space and menu that spotlights seafood customary to Denmark, Redzepi is interested in expanding the Scandinavian culinary conversation. Although this fine dining establishment has been called one of the most influential restaurants in the world, Los Angeles Times food critic Jonathan Gold says it’s Redzepi’s “restless soul” that pushes the menu’s evolution. Gold also says Noma could have easily stayed “that restaurant that serves pickled rose petals to rich tourists.” But thankfully, Redzepi refuses to stagnate. Noma: Refshalevej 96, 1432 København K, Denmark The Oyster and the Ocean at Noma in Copenhagen. Photo by Sarah Aukerman.
Rank #2: Jonathan Gold dines at Longo Seafood in Rosemead.
Crab steamed with garlic. (Photo courtesy of Longo Seafood) Jonathan Gold reviewed Longo Seafood Restaurant in Rosemead for the LA Times and found out that the array of pork buns and rice noodles are just as noteworthy as their fresh seafood. Pro tip: Check out the Chinese dramas playing on the restaurant’s gigantic TV. Longo Seafood Restaurant: 7540 Garvey Ave, Rosemead, CA 91770 | (626) 280-8188
Serious Eats' podcast Special Sauce enables food lovers everywhere to eavesdrop on an intimate conversation about food and life between host and Serious Eats founder Ed Levine and his well-known/famous friends and acquaintances both in and out of the food culture.
Rank #1: [Rerun] Ask Special Sauce: Kenji and Stella Troubleshoot Your Thanksgiving (2017).
When I was mulling over what we could do on Special Sauce for Thanksgiving, I immediately thought about stress reduction. Making the big dinner can be stressful for any number of reasons, and while we design all our Thanksgiving offerings with an eye to making the holiday as hassle-free as possible, I decided to continue with that theme in this special edition of Ask Special Sauce. I invited Kenji and Stella on to answer as many questions from our community as we could, since they know a lot about a lot of Thanksgiving-related topics. The two of them delve into a myriad of tips and tricks, from figuring out what to do with leftovers and accommodating your guests' allergies and dietary restrictions, and they discuss the differences between stuffing and dressing. (Kenji even has an ingenious solution for people who would like to cook their stuffing in their bird without overcooking the meat.) We will also provide a full transcript of our conversation on our website, for those of you who'd prefer to read it, and have included highlights and links to the recipes mentioned in this episode below. There are so many people that I have to thank concerning Special Sauce. I'm thankful for everyone who makes the podcast a joy to create. Our producer, Marty Goldensohn, our associate producer, Marissa Chen, everyone here both at CDM Studios and the other Serious Eats' Special Sauce home, the Radio Foundation. And a big thank you especially to our listeners, whether you're new to the podcast or tune in weekly. Without you, there would be no Special Sauce. Happy Thanksgiving, Serious Eaters, from me and all of us here at Serious Eats! ------------------------------- 3:23 Kenji addresses a question about make-ahead savory foods for the holidays. Recipes: Warm Brussels Sprout Salad with Bacon and Hazelnut Vinaigrette, Make-Ahead Roasted Squash and Kale Salad 6:27 Stella’s tips for make-ahead desserts. Recipes: Pumpkin Layer Cake, Pumpkin Pie, Cherry Pie 8:28 Kenji explains how to get the most out of kitchen space when planning your Thanksgiving menu. Recipes: Mashed Potatoes, Mashed Sweet Potatoes 10:25 Debate: Should pies be reheated? 11:57 The team debates the differences between stuffing and dressing. Kenji is going to steal Stella’s dad’s idea for including brown butter in a stuffing recipe this year. Recipes: Slow-Cooker Sage and Sausage Stuffing, View all stuffing recipes 18:51 Is it possible to make gluten-free pies or other desserts that are actually delicious? Recipe: Flaky and Crisp Gluten-Free Pie Crust 22:33 Are expensive turkeys better than ‘typical’ turkeys? Kenji, Stella and Ed discuss heritage vs. organic vs. free-range vs. commercial turkeys. Advice from Kenji: Use a thermometer and don’t overcook. Animal rights issues and farmers. Video: How to Take the Temperature of Your Turkey 27:50 Kenji and Stella offer suggestions of what to do with leftover pumpkin purée. Recipes: The Best Pumpkin Pizza Recipe, Spicy Spring pizza, Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes, The Food Lab: How to Make Kickass Quesadillas 30:18 Is sous-vide a useful technique for Thanksgiving? Kenji says yes, it’s great for turkey, leftovers, and heating make-ahead dishes. Recipes: Sous Vide Turkey Breast, Deep-Fried Sous Vide Turkey Porchetta (Turchetta), Gravy
Rank #2: Special Sauce: Uncovering Pizza's US Origins [1/2].
We rarely deal with breaking news on Special Sauce, but when said news concerns pizza's US origins, exceptions must be made. As soon as I learned that Peter Regas, a Chicago-based statistician by day and pizza obsessive by night, had discovered that there were pizzerias operating in Brooklyn and Manhattan years before Gennaro Lombardi opened what has long been thought to be the country's first pizzeria in 1905, I knew we had to have him on the podcast for an extended interview. I even brought in reinforcements: New York Times restaurant critic Pete Wells, and Serious Eats senior editor and veteran pizzaiolo, Sasha Marx. Here's a taste of what Regas shared with us: “What we know there is a man named Filippo Milone who had probably come, it's not clear, but he'd probably come around 1892 to America from Italy...The first indication that we have hard evidence of him owning a business is at 47 Union Street, again in Red Hook…That would be then in the early part of 1898....Then what we have at Spring Street, 53 Spring Street [the site of Lombardi's original location], we have a permit that's applied for in the summer of 1898. That's for a bake oven. The man that appears in the next directory cycle, which would be the early part of 1899, is...Phil Malone, Filippo Milone, it's the same man.” Pete Wells told Regas that when he heard the news, he tweeted that "it was like if we found out some other dude wrote The Federalist Papers and The Declaration of Independence and then, like, gave them to Madison and Jefferson and we never knew it. It was some guy named Tony all along.” Wells urged Regas to continue his research, telling him, “Follow the mozzarella, Peter.” Pizza nerds (and even plain old pizza enthusiasts) will rejoice in the conversation that ensued. To get started on your own mozzarella journey, check out this week’s episode, and stay tuned for part two next week, when Regas expounds on his discovery and Kenji weighs in on all things pizza. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=441852