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
Apr 15 2013
Rank #2: Episode 173: Japanese Soul Cooking
What is Japanese soul food? Tadashi Ono and Harris Salat join Cathy Erway to explain on this week’s edition of Eat Your Words! Recently, Tadashi and Harris co-authored their third book entitled Japanese Soul Cooking. Tune into this episode to learn how British imports like curry intermingled with traditional Japanese cuisine. How was meat-eating viewed in Japanese culture for many generations? Later, hear Cathy, Tadashi, and Harris talk about the social aspect involved with the preparation of many Japanese dishes. Do Tadashi and Harris have a fourth cookbook in the works? Find out on this week’s edition of Eat Your Words! Thanks to our sponsor, Fairway Market. Music by The California Honeydrops.
“Japan doesn’t exist in a duality like Western civilization… Traditional and non-traditional food existed together… Curry didn’t supplant miso soup- they took these foods and made them Japanese.” [10:00]
— Harris Salat & Tadashi Ono on Eat Your Words
Jan 20 2014
Rank #3: Episode 89: Hunt, Gather, Cook with Hank Shaw
This week on Let’s Eat In learn the benefits of hunting, gathering, and cooking your own food with Hank Shaw who wrote the eponymous book on the subject. Tune in to find out why small birds like squab are the perfect date meal and why wild food is just as clean, if not cleaner, than commercial food. This episode is sponsored S. Wallace Edwards & Sons.
“I think that commercial fishing is going to go the way that commercial hunting went 20 years ago” -Hank Shawn on Let’s Eat In
Dec 19 2011
Rank #4: Episode 206: Bar Tartine Cookbook
This week on Eat Your Words, host Cathy Erway welcomes Nick Balla and Cortney Burns of Bar Tartine restaurant in San Francisco. On the road talking about their upcoming cookbook “Bar Tartine: Techniques and Recipes,” Nick and Cortney share their inspirations for not only the restaurant but also what they decided to include in the book. Much of what the duo enjoy cooking has nostalgic memories attached and they elaborate that they pull culinary innovation from everywhere. Offering advice for the aspiring chef and restauranteur, Nick and Cortney go on to state that it is vital not to force anything and to do what you do, do it well, and make it delicious. Certainly this way of thinking has worked for their celebrated restaurant, and after the break Cathy gets the scoop on their ingredients, a lot of which are painstakingly made in house. Aged cheeses, spices, koji, and bottarga to name a few, are all processed at the restaurant and form the foundation on which the constantly evolving menu is built. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. Much of these techniques are divulged in the new cookbook, as well. Tune in to hear the chefs’ unique take on the culinary world and for highlights from “Bar Tartine: Techniques and Recipes.” This program was brought to you by Cain Vineyard & Winery.
“Four different people could cook the same recipe and it’s never going to taste the same so it doesn’t really behoove any of us to guard things.” [2:30]
—Cortney Burns on Eat Your Words
“Managing people’s expectations is one of the biggest challenges, especially with what we do or with what a lot of other chefs want to do right now which is get away from the traditional model appetizer, entree, with chicken, fish, or meat, and a vegetable on the side.” [10:07]
—Nick Balla on Eat Your Words
Nov 02 2014
Rank #5: 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.
Oct 10 2011
Rank #6: Episode 191: Francis Lam
This week on Eat Your Words, host Talia Ralph gets into the meat and grits of Southern food with Francis Lam, Top Chef judge, food writer, and the editor of Cornbread Nation 7, an anthology of the best southern food writing in recent years. From its hazy geographic boundaries to the wealth and layering of cultures and tastes, the Southern United States is more than just a spot on the map. Lam — himself a self-described honorary Southerner, hailing from New Jersey — addresses some tough questions about the Dixie and its foodways. He also shares his own misguided preconceptions and stories about Southern hospitality. Is Virginia the south? Is Miami, Florida? Are you still Southern if you’ve lived in New York for the last 10 years? Yes, yes and yes, according to this expansive collection of writing. Curious? Craving some good quality barbecue talk? Tune in to this episode for more! This program was brought to you Edwards VA Ham.
“The idea of what it means to be Southern is in a lot of ways is the idea of what it means to be American – rightly or wrongly!” [05:00]
“I’ve intellectually come to realize you can’t just broadly paint stereotypes of people and be comfortable with them. If you told me who I thought I would meet in Mississippi when I was 16, I’d be so embarrassed with what my 16 year self would say.” [12:00]
“I think Southern food has become the national regional cuisine. We like the idea that it’s a regional cuisine because it makes it seem more real. The fact that the South is perceived as being tradition minded feeds into that idea.” [29:00]
–Francis Lam on Eat Your Words
Jul 07 2014
Rank #7: Episode 256: Bread, Wine, Chocolate: The Slow Loss of Foods We Love
Bread, Wine, Chocolate: The Slow Loss of Foods We Love – part memoir of a journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate – tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. This week on Eat Your Words, host Cathy Erway is in studio with author Simran Sethi talking how in America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Tune in for an enlightening conversation and learn what it takes to save the tastes that connect us with the world around us.
Feb 14 2016
Rank #8: Episode 162: Saucy in South Florida
Cathy Erway is talking movement in Miami with Saucy‘s Kristen Taylor! Tune into this episode to hear Kristen Taylor talk about her indie food publication, and why she decided to enter the world of print in the digital age. Hear about Kristen’s time in South Florida, and how the chaos of the area inspires so much great food and agriculture. How does the notion of seasonal eating differ in tropical climates? Later, hear what other small publishers inspire Kristen’s work. Find out about past issues of Saucy, and hear a few of Kristen’s food photography tips! Thanks to our sponsor, Consider Bardwell. Thanks to The California Honeydrops for today’s music.
“South Florida is lawless; they do their own thing. But because it’s tropical, people grow all of these strange fruits and melons that I didn’t associate with the United States. Because it’s so lawless, people are growing all of these heirloom varieties to see if they’ll grow, and they do!” [5:00]
“Food let’s us talk about everything.” [8:10]
— Kristen Taylor on Eat Your Words
Aug 26 2013
Rank #9: Episode 213: The Kitchn and The Saveur Cookbooks
This week on Eat Your Words, host Cathy Erway is closing out 2014 with two wonderful guests: Helen Rosner of Saveur and Eater and Sara Kate Gillingham of The Kitchn to talk about their respective new cookbooks. Helen shares that Saveur’s “The New Classics Cookbook” features more than 1000 curated global recipes in an essential collection for home cooks everywhere. This selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and, of course, the magazine’s standard of excellence. Sara Kate tells that “The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking” has 150 recipes with 50 essential lessons, as well as a guide to organizing your kitchen. The book also provides storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and a ton more. Tune in to hear the inspirations and process behind putting the books together from the ladies who know them best! This program was brought to you by Edwards VA Ham.
“Recipes are forever. We’re still cooking out of recipes that were written over 100 years ago – nothing changes!” [23:20]
“I think there’s something very performative about home cooking in the last few years. I think of it as the ‘Instagram-ification’ of home cooking.” [31:20]
—Helen Rosner on Eat Your Words
Dec 21 2014
Rank #10: Episode 231: New York in a Dozen Dishes
This week on Eat Your Words, host Cathy Erway welcomes Robert Sietsema, author of the new book “New York in a Dozen Dishes.” Winding his way through the history of New York’s great dishes, each chapter is dedicated to a specific dish, and the best places in the city to eat it. From the coal-fired pizza pies of a thriving Little Italy to the slice joints of a burgeoning rock ‘n’ roll East Village as well as the evolution of New York fried chicken from Harlem’s spare, ancient style to the battered-and-brined birds of hipster Brooklyn, Robert shares his foodie foray throughout the city to find the city’s most elusive and interesting foods! After the break, Robert and Cathy talk about the food writing realm and how the ‘age of foodism’ has changed it all. Tune in for a great show! This program was brought to you by Whole Foods Market.
“If you keep an eye on the immigrant community, especially the ones that have arrived most recently, they’re introducing food that will be seen in the mainstream twenty, thirty years later.” [2:50]
“Bushwick is fantastic. We have more taquerias here than anywhere else in the city. We have casual, fun hipster restaurants… I worry that too many restaurants are now mainly alcohol oriented.” [29:00]
—Robert Sietsema on Eat Your Words
Jul 07 2015
Rank #11: Episode 371: Where Cooking Begins with Carla Lalli Music
Cathy is joined in the station with Carla Lalli Music, Food Director of Bon Appetit magazine who recently published her first cookbook: Where Cooking Begins. Carla describes how she came up with the theme of her book—food shopping and how to make it work for your lifestyle—and how she turned that philosophy into a cookbook with more than 70 recipes and half-dozen techniques. Carla challenges the wisdom of shopping for all your ingredients for the week on the weekend and advocates for a more flexible routine, which will probably lead you to more fun in the kitchen.
Eat Your Words is powered by Simplecast.
Mar 24 2019
Rank #12: Episode 228: Fika: The Art of the Swedish Coffee Break
This week on Eat Your Words, host Cathy Erway is learning the true meaning of fika with Anna Brones and Johanna Kindvall, authors of “Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats.” With Sweden as one of the world’s top coffee consuming nations, Anna and Johanna explain that the twice-daily social coffee break known as fika is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life’s small joys. In their uniquely illustrated cookbook, Anna and Johanna share with Cathy highlights from their classic recipes from their motherland and encourage this charming tradition regardless of where you might live. This program was brought to you by Whole Foods Market.
May 03 2015
Rank #13: Episode 223: Bob’s Red Mill
Gluten free: love it or hate it the diet has changed the food scene in the last few years. Tune in to this week’s Eat Your Words as host Cathy Erway chats with Camilla Saulsbury, author of “Bob’s Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes” about what it means to be gluten free. Even if you aren’t completely gluten free, Camilla explains that this cookbook also champions ancient grains that you can mix with your everyday diet. With more than 281 recipes in this new book that showcase the health benefits of a gluten free diet, the result is immensely delicious, creative and satisfying dishes. These sublime recipes are proof positive that good taste and gluten free options can be really tasty, too. After the break, Cathy and Camilla break down the gluten free sensation and agree that society has forgotten about the basics when it comes to grains. An easy and tasty way to expand your diet, this book is a great way to kick start a healthier life! This program was brought to you by Whole Foods Market.
“Gluten free is not just about people having to follow a gluten free diet, it’s about expanding your repertoire of really great foods that have been with us for a really long time that we’ve forgotten about.” [3:40]
“It’s not saying wheat is bad per se… it’s not saying that you need to give these up entirely but certainly few can deny that our diets have becoming highly depend of these highly refined white flours that have been stripped of nutrition.” [5:50]
—Camilla Saulsbury on Eat Your Words
Mar 08 2015
Rank #14: Episode 192: Ample Hills Creamery: The Cookbook
What is it about ice cream? People are head over heals with it in a way that is rarely paralleled with other foods. On a topical episode of Eat Your Words, host Talia Ralph sits down with Brian Smith and Jackie Cuscuna, co-founders of Ample Hills Creamery and co-authors of Ample Hills Creamery – The Cookbook. Find out how Brian’s past life as a writer of “monster movie” helps inform his work as an ice cream maker, learn about their plans for a new shop in Gowanus and hear what makes their cookbook stand out from its recipe-driven peers. This program was brought to you by Rolling Press.
“Growing up, ice cream was the first food love that I had. It’s uniquely American and part of our mythology.” [03:00]
“People think Ample Hills and they don’t think Brooklyn. The hills have been paved over but there used to be hills with pastures and dairy farms in Brooklyn. The name is a nice way to touch back on the history of Brooklyn.” [12:00]
–Brian Smith on Eat Your Words
“We wanted to invite people into the book the way we invite people into our shop.” [21:00]
–Jackie Cuscuna on Eat Your Words
Jul 14 2014
Rank #15: Episode 215: Bulletproof Coffee
This week on Eat Your Words, host Cathy Erway is talking Bulletproof Coffee with nutritionist Stephanie Middleberg of Middleberg Nutrition and expert barista Amanda Whitt. Bulletproof Coffee is a branch of the Bulletproof Diet describes itself as a highly nutritious, anti-inflammatory diet powered by healthy fats. The coffee itself claims to make its drinkers feel noticeably better than normal coffee that can leave one feeling jittery and cranky. Additionally, instead of adding milk or cream to the drink, Bulletproof encourages the use of grass fed butter as a mix in. Talking about this trend in coffee as well as grass fed butter, the group dissects the taste, diet, and everything else Bulletproof. Is this just another passing fad or will Bulletproof go on to influence the way we eat and drink? Tune in for some great insight! This program was brought to you by Whole Foods Market.
“I think this is on trend and it will come and go pretty quickly.” [18:35]
“On trends, this is pretty much another high fat low carb diet… it’s Paleo on speed!” [19:45]
—Stephanie Middleberg on Eat Your Words
“[On trends]… coffee in the cocktail world, coffee being improved in the restaurant setting and being served in nontraditional spaces.” [30:15]
—Amanda Whitt on Eat Your Words
Jan 11 2015
Rank #16: Episode 225: The Food of Taiwan
Hey, hey! This week on Eat Your Words, guest host Erin Fairbanks is turning the table on Cathy Erway, chatting with her about her brand new book “The Food of Taiwan.” Possibly the only cookbook to open up with a tale of an assassination attempt, Cathy goes on to explain how she came to be inspired to shine the light on this intriguing part of the world as well as her personal connection to the cuisine. Explaining that it’s not just about bubble tea, Taiwanese food and its culture is touched on throughout “The Food of Taiwan” with Cathy highlighting the fresh markets, street vendors, and regional specialties. After the break, book photographer Pete Lee joins the show and shares his thoughts on the beautiful landscape that Taiwan provided for the visual base of the book before aiding Cathy in describing a few recipes featured. Tune in for a great show! This program was sponsored by Cain Vineyard & Winery.
“I think exploring my own favorite comfort foods led me to this wonderful exploration of where it came from.” [4:20]
—Cathy Erway on Eat Your Words
Mar 22 2015
Rank #17: Episode 286: Wild Fermentation with Sandor Katz
This week on Eat Your Words, host Cathy Erway speaks with Sandor Katz, author of "the book that started the fermentation revolution," Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.
Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.
The updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods.
Oct 23 2016
Rank #18: Episode 300: Dinner
On the 300th episode of Eat Your Words, host Cathy Erway is joined in the studio by Melissa Clark, a food writer, cookbook author and staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. Melissa has written thirty-eight cookbooks, including her latest, Dinner: Changing the Game, to be published by Clarkson Potter in March 2017. Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and has been selected for the Best Food Writing series.
Feb 26 2017
Rank #19: Episode 302: Gather
This week on Eat Your Words, host Cathy Erway is joined by chef, author, and food writer Gill Meller. In his first book, Gather, Meller showcases 120 recipes inspired by British seasonal cooking, and the landscapes in which he lives and works.
Mar 12 2017
Rank #20: Episode 254: Food Whore
Food whore (n.) A person who will do anything for food. Eat Your Words host Cathy Erway is in studio this week with author Jessica Tom, chatting all about her new book, "Food Whore." Full of wit and mouth-watering cuisines, Jessica’s debut novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential. Sharing her thinking behind literary foodie-ism as well as her writing process, she and Cathy go on to discuss what's next for "Food Whore." Tune in for a great show!
Jan 31 2016