Salt & Spine

SALT + SPINE is hosted by Brian Hogan Stewart.Today's Episode: Alison RomanThis week, we're excited to welcome Alison Roman to SALT + SPINE, the podcast on stories behind cookbooks.Alison is the author of Dining In: Highly Cookable Recipes and a contributor to Bon Appetit magazine and the New York Times. She also wrote Lemons (Short Stack).After working in restaurants and bakeries in San Francisco and New York City, Alison jumped to food media, joining the team at Bon Appetit and eventually serving as the magazine’s Senior Food Editor, where she developed recipes that would define her cooking style.We sat down with Alison at our studio in San Francisco’s The Civic Kitchen to discuss her style of cooking, her advice for home cooks, the uber-viral The Cookie, and what lipsticks to pair with various dishes.Read More:Alison Roman articles in the New York Times"EVERYONE Is Making These Chocolate Chunk Shortbread Cookies," by Alex Beggs // Bon Appetit"How Cookbook Author Alison Roman Finds Balance in Chaos," by Alexandra Sifferlin // MediumBonus SALT + SPINE Features:Recipe: Slow Salmon with Citrus and Herb SaladRecipe: Decidedly Not-Sweet GranolaSubscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Full show notes coming soon. New York Times, "Would You Write a Cookbook for Next to Nothing" by Priya Krishna Music in today's episode: "Bad Flower," Bisou"If I Had Money, I Would Have Money," The Basic Income Earth Network See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome Carla Lalli Music to SALT + SPINE, the podcast on stories behind cookbooks.Carla is the author of Where Cooking Begins. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we're excited to welcome Ruth Reichl to SALT + SPINE, the podcast on stories behind cookbooks.Ruth was the final editor of Gourmet magazine and is the author of Save Me the Plums: My Gourmet Memoir and My Kitchen Year: 136 Recipes That Saved My LifeRuth is also the author of Tender at the Bone: Growing Up at the Table, Garlic and Sapphires: The Secret Life of a Restaurant Critic in Disguise, For You, Mom. Finally., Comfort Me with Apples: More Adventures at the Table, and Delicious!: A Novel. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan.Today's Episode: Emily Kaiser ThelinEmily is the author of Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life.Who Is Paula Wolfert? A New Biography Gives an Answer, by Mayukh Sen // Food52Her Memory Fading, Paula Wolfert Fights Back With Food, by Kim Severson // New York TimesPaula Wolfert on Her Inspiring New Biography-Cookbook, by Elyssa Goldberg // Bon AppetitBonus SALT + SPINE Features:Recipe: Paula Wolfert's AjvarRecipe: Paula Wolfert's Indonesian Beef Satay & Peanut SauceListen: Emily reads an excerpt from UnforgettableSubscribe:Apple Podcasts | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Episode notes to come. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Yotam OttolenghiYotam Ottolenghi is a James Beard Award-winning food writer, chef and British restauranteur who grew up in Israel. He's the author of seven books including NOPI, Jerusalem, Ottolenghi and his latest, Ottolenghi Simple, among others.Read More:16 Ottolenghi Recipes That Make Our Lives a Little Simpler (& a Lot Tastier). by Brinda Ayer // Food52Podcast: Simple Pleasures with Yotam Ottolenghi // OttolenghiOttolenghi Is the Title of New Song by Rapper Loyle Carner by Adam Coghlan // EaterBonus SALT + SPINE Features:Recipe: Pappardelle with Rose Harissa, Black Olives, and CapersRecipe: Plum, Blackberry and Bay Friand BakeGiveaway: Win your own copy of Simple. Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Magnus NilssonIt's episode three of Baking Week! Today, we're excited to welcome Magnus Nilsson to SALT + SPINE, the podcast on stories behind cookbooks.Magnus is the author of The Nordic Cookbook and his latest, The Nordic Baking Book. He's also the head chef of Fäviken, his two Michelin star restaurant 400 miles north of Stockholm. On this episode of Salt + Spine’s special Baking Week, we sat down with Magnus at The Civic Kitchen in San Francisco to talk all things Nordic baking, his cookbooks, and a Nordic tradition around birthday cakes.Plus, Paula Forbes, editor of Stained Page News, shares her top baking books this fall.Read More:Magnus Nilsson’s ‘The Nordic Baking Book’ is a Bible for Bakers // by Howie Kahn, Wall Street JournalBonus SALT + SPINE Features:Recipe: Cardamom Buns (Kardemummabullar)Recipe: Icelandic Rye Bread (Rúgbraud/Hverabraud/Brumari)Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Julia TurshenJulia Turshen is the author of Small Victories, Feed the Resistance, and Now & Again.Read More:Our love was a stack of pancakes covered in butter, maple syrup and whipped cream. And then it wasn’t. // Washington PostTo Change Racial Disparity in Food, Let’s Start With Cookbooks by Julia Turshen // EaterThe Resistance is Hungry by Julia Turshen // The New York TimesBuilding Tools to Create Equity by Julia Turshen // James Beard FoundationEquity at the Table (EATT)Bonus SALT + SPINE Features:Recipe: Applesauce Cake with Cream Cheese and Honey FrostingRecipe: Celebration Chicken with Sweet Potatoes and DatesGiveaway: Win your own copy of Now & Again. Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books Paula Forbes of Stained Page News and Shakirah Simley of Nourish/Resist.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Show notes coming soon. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Show notes coming soon. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Today, we're excited to welcome ALICE FEIRING to Salt + Spine, the podcast on stories behind cookbooks, in our first-ever DRINKS WEEK. This week, we're releasing four all-new episodes with some of the leading authors of recent cocktail and wine books.Alice Feiring is the James Beard-winning author of seven books on wine, including her latest, Natural Wine for the People: What It Is, Where to Find It, How to Love It. She has been the leading voice of natural wine for nearly two decades. She is the creator of The Feiring Line, the world's first independent natural wine newsletter. In today's show, we talk with Alice about the history of natural wine and the current natural wine movement, about how she's used her powerful voice to challenge and change a male-dominated industry, and of course play a wine-themed game. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

See acast.com/privacy for privacy and opt-out information. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Rose Levy Beranbaum & Woody WolstonIt's episode two of Baking Week! Today, we're excited to welcome Rose Levy Beranbaum and her collaborator, Woody Wolston to SALT + SPINE, the podcast on stories behind cookbooks.Rose has written a dozen baking books, including the iconic The Cake Bible, first published and 1988 and now in its 55th printing. Rose went on to produce other iconic works, like The Bread Bible, The Baking Bible, and Rose’s Heavenly Cakes, and now she’s back with her latest, Rose’s Baking Basics.This latest book is true to Rose’s meticulous attention to detail, and bolstered by step-by-step photos for every recipe, excellent for in Rose’s words “the occasional baker or the ardent enthusiast.” And it’s full of expert tips and science tricks to help you master these recipes.On this episode of Salt + Spine’s special Baking Week, we sat down with Rose and Woody at the San Francisco’s The Civic Kitchen to talk about some tricks behind great baking, Rose’s collection of best-selling and iconic baking books, and their cookbook influences.Read More:Rose Levy Beranbaum's Favorite Cookbooks // by Maggie Hoffman, Serious EatsBonus SALT + SPINE Features:Recipe: Triple Lemon Velvet Bundt Cake by Rose Levy BeranbaumSubscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Naz DeravianNaz Deravian is the author of Bottom of the Pot: Persian Recipes and Stories, her first cookbook.Writing an Iranian Cookbook in an Age of Anxiety by Naz Deravian // The AtlanticThe New Persian Cookbook That Recovers Memories from Iran by Mayukh Sen // Bon AppetitI Hid Who I Was for So Long. Until I Became a Cook. by Andy Baraghani // Bon AppetitBonus SALT + SPINE Features:Recipe: Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh)Recipe: Smooshed Potato and Egg (Yeralma Yumurta)Giveaway: Win your own copy of Bottom of the Pot! Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Andy Baraghani of Bon Appetit.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

**Today's Episode: Carla Hall ** This week, we're excited to welcome Carla Hall to SALT + SPINE, the podcast on stories behind cookbooks. Carla is the author of Carla Hall's Soul Food: Everyday and Celebration. She has written two other cookbooks, appeared on Top Chef and Top Chef All-Stars, and co-hosted ABC's The Chew from 2011 to 2018. We sat down with Carla at our studio inside San Francisco's The Civic Kitchen to discuss the road trip she took for her latest book, her path to becoming a chef, and how she's using her platform to tell the food stories of black Americans. Plus this week: We talk with The Washington Post's Bonnie Benwick about the top-selling cookbook of 2018 and why food media ignored it, and as always we check in with Celia Sack at Omnivore Books in San Francisco Bonus Salt + Spine Features: Recipe: Chunky Tomato Soup with Roasted Okra RoundsGet the Cookbook: Omnivore Books (signed copies) | Amazon -- Read More: In Soul Food Cookbook, Chef Carla Hall Celebrates Black Culinary Heritage [NPR]Inside Carla Hall’s New Soul Food Cookbook And Roller Coaster Year [Essence]Carla Hall is ‘the most visible black person in food.’ Now she wants to take soul food mainstream. [Washington Post] -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlayFind us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

This week, we’re excited to welcome SARAH COPELAND to Salt + Spine, the podcast on stories on cookbooks.Sarah is the author of Every Day is Saturday, Recipes + Strategies for Easy Cooking, Every Day of the Week She also wrote The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other and Feast: Generous Vegetarian Meals for Any Eater and Every Appetite.The former Food Director of Real Simple magazine, Sarah has also worked for Oprah Magazine and helped launch Food Network Magazine. Today, her recipes appear in outlets including The New York Times and Saveur.In today’s episode, we talk with Sarah about how she develops recipes, how a Diana Henry cookbook impacted her, and how she tackles weekend-style cooking on weeknights.Bonus Salt + Spine Features:Recipe: Johnny Cakes with Rhubarb and Sour CherriesRecipe: A Chocolate Chip Cookie for Modern TimesBuy the Book: Omnivore Books | Amazon See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.Today's Episode: Nik SharmaNik Sharma is the author of Season: Big Flavors, Beautiful Food, his first cookbook that's full of the food and flavors that have been influential throughout his life.Nik first began documenting his exploration of food on his blog, A Brown Table, which later became a regular column in the San Francisco Chronicle.An Indian Food Writer Breaks Free From Tradition by Mayukh Sen // The New York TimesHow to Write a Cookbook That Gets People Talking by Daniela Galarza // EaterBonus SALT + SPINE Features:Recipe: Curry Leaf Popcorn ChickenGiveaway: Win your own copy of Season! Enter here.Subscribe:Apple Podcasts | Spotify | Stitcher | GooglePlaySALT + SPINE:Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.Find us on Patreon, Instagram, Twitter, and Facebook.We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Erica Perez of Oaktown Spice Shop.Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe