Alle afleveringen
866 afleveringen, van nieuw naar oud
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65: Alex Stupak
2 juli 2019 · 32 min
Big ideas, strong opinions, and a deadpan Instagram. These are a few of my favorite things. Former pastry chef and current Empellon boss man Alex Stupak is a complicated—and incredibly sincere—dude, and in this episode we have a really spirited conversation about chicken sandwiches, aquafaba, his time at WD-50, Maggi seasoning, his cookbook, Tacos, and making Mexican food at home. Phew! It’s a really cool talk. Lees meer
Also on the show, we ask Smitten Kitchen’s Deb Perelman a reader question. Hint: There are donuts involved.
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64: Ben Leventhal
25 juni 2019 · 28 min
As the cofounder of online restaurant watchdog/chronicler Eater, and reservations booker Resy, Ben Leventhal has been at the center of all things dining out for over a decade. On this episode, we go back to the early days of Eater and talk about the rapid shift toward food as pop culture—which is not to be confused with pop culture’s crossover with food. That is, society’s deep interest in New York City’s Taiwanese restaurant boom, and not what that Foodgod guy is guiding this week. We clarify the difference. Lees meer
Ben also tackles the state of the restaurant reservation, and how restaurant owners are making it work in a very competitive climate. Note: This interview was conducted before Resy was acquired by American Express on May 15.
Also on today’s show, Max Falkowitz answers a burning reader question about figs and veganism.
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63: Abra Berens
18 juni 2019 · 55 min
Hello summer, and hello vegetables! Michigan chef and cookbook author Abra Berens loves vegetables and has an inspiring new cookbook that presents them in the coolest way: braised, blistered, roasted, and raw. On this episode we talk about Ruffage, and Berens's journey from working the counter at Zingerman’s Deli to culinary school in Ireland to her current post cooking and farming in an exceptional way that recalls Dan Barber’s Blue Hill. Lees meer
Also on the show, TASTE’s Tatiana Bautista has a great conversation with Auria Abraham, the supercool founder behind Auria’s Malaysian Kitchen. They talk cooking with sambal and kaya, two amazingly diverse ingredients. And Auria makes the best around.
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62: JJ Johnson
11 juni 2019 · 46 min
“Rice is culture”—the spiritual spine of a new restaurant in Harlem—is one of the many big ideas chef and award-winning cookbook author JJ Johnson tackles in this spirited episode. We also go over how the media covers African-American food and the economics of running restaurants in New York City, and he relives a recent trip he took to Puerto Rico. Lees meer
Also on the show, writer Maggie Hoffman talks about her new book, Batch Cocktails. Just in time for all of those backyard parties.
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61: Priya Krishna
4 juni 2019 · 29 min
Holy smokes, Priya Krishna and her new book, Indian-ish, have had quite a spring. She appeared on Today, toured America, sold a few copies along the way, and maybe pissed off a few people along the way, too (never a bad thing). I catch up with Krishna, a journalist and frequent TASTE contributor, about a month after the book’s release, and we went over it all. We talk about her great saag feta recipe and why the technique known as chhonk (tempering) is key in Indian home cooking. Also, why you should buy some asafoetida today. Lees meer
In addition we talk about her recent TASTE stories diving into yogurt culture (ha!), budino, and sun-dried tomatoes. What a cool conversation we had. Also on the show, Max Falkowitz answers a reader question: What is the difference between ice cream and gelato?
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60: Aaron Franklin
28 mei 2019 · 1 uur 7 min
So that thing about needing to rest your cooked petite filet for 20 minutes before slicing? The quest for cartoonish grill marks on your rib eye? Sous vide as the means to tenderloin glory? It’s all sorta false. Aaron Franklin has some strong opinions about all things steak (which he writes about in his new book, Franklin Steak), and we unpack many in this entertaining episode. Franklin, of waiting in a long line for barbecue in Austin, Texas, fame, also talks about the status of cutting that line and shares some thoughts on why a trip to Japan might just ruin him forever. Lees meer
Also on this episode, we had a great time speaking with some of the top minds in specialty coffee (jump to 21:34), including Christopher “Nicely” Abel Alameda (Menotti’s Coffee Stop), Kyle Glanville (Go Get Em Tiger), Bronwen Serna (Counter Culture Coffee), and Geoff Watts (Intelligentsia Coffee). Topics covered include farmer compensation, the pros and cons of espresso, the cost of a cup of coffee, and the rise of good coffee in Los Angeles, where this conversation was recorded at NeueHouse Hollywood.
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59: Anna Jones
24 mei 2019 · 41 min
What exactly does it mean for food to be “modern”? Who better to ask than Anna Jones, the author of A Modern Way to Eat, A Modern Way to Cook, and most recently, The Modern Cook’s Year. In this conversation, we talk about what the word means to her, and she explains why she decided not to label any of her three books “vegetarian” even though none of them contain any meat. Lees meer
We also talked about why lettuces and salad greens are better when they’re charred, wilted, and a little bit warm.
Also on this episode, Matt talks the stock market and the booming dumplings game with Hannah Cheng of New York’s Mimi Cheng’s.
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58: Soleil Ho
20 mei 2019 · 29 min
Soleil Ho isn’t like other restaurant critics. She doesn’t use a star system to rate restaurants. She doesn’t use terms like “up-and-coming” or “ethnic” or “addictive,” and there’s a reason for that. Since she became the restaurant critic for the San Francisco Chronicle a few months ago, she’s been shaking things up, rethinking the system, and…yeah, pissing some people off. Lees meer
We talked about this approach and what a restaurant critic’s responsibility is to their city. We also got to catch up about some of Soleil’s writing for TASTE, about eating dogs, and about the difference between “fusion” and the food that results from assimilation.
Later on the show, Matt asks Smitten Kitchen’s Deb Perelman a question from a listener.\
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57: Hannah Goldfield
14 mei 2019 · 53 min
After working as a fact checker for years at The New Yorker and contributing to the magazine’s Tables for Two column, Hannah Goldfield was named the magazine’s first full-time restaurant critic in 2018. What a gig! It was great fun having her on, and we talked about how the column has evolved—it has gotten longer and tackles big ideas happening in food today through the lens of New York City restaurants. She reveals some of her favorite, and not favorite, meals from the past year and how she keeps her eating schedule in check. “Every day is a different calculation,” she reveals. We talk deadlines, linguistics, rent hikes, saving NYC, and why it was so very terrible to fish for your dinner (inside a fancy NYC restaurant, that is). Lees meer
Also on the show, Anna talks to cookbook author Danielle Walkerabout her new book, Eat What You Love, and the secret to her grain-free pizza dough.
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56: Chetna Makan
7 mei 2019 · 20 min
You might remember her cardamom-pistachio Swiss rolls from the Great British Baking Show, or the orange savarin that blew Mary Berry and Paul Hollywood away. But in her new book, Chetna Makan is moving from all the butter and sugar onto another topic: Healthy Indian. We talked about daily baking habits, canned chickpeas, and why her black lentil recipe is better than her mom’s. She also told the story of a recent Great British Baking Showreunion at a wedding that involved not one, but 10 cakes. Lees meer
Later on the show, we grill TASTE contributor Max Falkowitz with a hard-hitting question about hot dogs.
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55: Meherwan Irani
30 april 2019 · 48 min
Chef and restaurateur Meherwan Irani is on a mission to change the perception of Indian food in America. Born in London, raised in India, and living in America for many decades, Irani’s experience with his native food is textured. At his outstanding and innovative Asheville and Atlanta restaurants, Chai Pani, he articulates a clear vision in the form of street food, which on this lively episode of the show we discuss in detail. Lees meer
From his Internet famous kale pakora, to the idea of jugaad—which basically means the ingenious ethic of hacking things to make them work—to his clear argument that there really isn’t something called Indian food. I love this guy.
Also on the show, Anna has a fun and revealing interview with Donald Moore, the Chief Culinary Officer at The Cheesecake Factory. And, yes! They discuss the origins of the cheeseburger springroll.
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54: Mike Fadem & Marie Tribouilloy
23 april 2019 · 1 uur 2 min
Mike Fadem and Marie Tribouilloy love bitter amaros, buttery mortadella, and what some people might call “salad” but Marie calls “room temperature vegetables.” Their unpretentious Bushwick pizza restaurant, Ops, was just named as a James Beard Award semifinalist for its unique wine program. Most of the selections are natural wines picked by Mike (who also makes the pizzas), and when part of a bottle is leftover at the end of a night, Marie turns them into homemade vinegars. We talked about their Brooklyn neighborhood (Bushwick), charcuterie, and why cheap beer and amaro are a great combination. Lees meer
Later in this episode, Matt talks to Sumi Ali and Tony (Tonx) Konecny from Yes Plz Coffee, a weekly coffee subscription service that comes with some mighty fine reading material—newsprint zine. We love these guys.
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53: Carla Lalli Music
16 april 2019 · 38 min
The sudden and rather intense rise of Carla Lalli Music and her test kitchen crew at Bon Appétit to legit food-world celebs has been simply amazing to watch from the sidelines. Lalli Music is the longtime food director at the publication and stars in many of the YouTube videos BA puts out each month. On this highly entertaining episode of the podcast, Lalli Music talks about what’s in the special sauce for viral-video glory. And, oh yeah, she has written one of the year’s best cookbooks: Where Cooking Begins. It’s an argument for better and happier shopping, which ultimately leads to better cooking. This may seem a little abstract, but it all makes too much sense. Lees meer
Also on the episode, contributor Max Falkowitz answers a reader’s burning food question: Do spices actually expire?
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52: Bill Addison
9 april 2019 · 54 min
For near five years, journalist and former chef Bill Addison traveled America as Eater’s first, and only, roving restaurant critic. It was an epic and sometimes grueling run, one that I am sure will end up on the shelf of Kitchen Arts and Letters in memoir form in due time. Bill has since landed a new job in a city many consider to be the beating heart of American food culture today: Los Angeles! Lees meer
In this candid interview, Addison talks about his new gig as co-restaurant critic at the Los Angeles Times, where he and Patricia Escárcega have been tasked with replacing the legendary Jonathan Gold while also having a fresh take on the beat. We talk about Addison’s marching orders—the territory he will be covering and what defines L.A. proper—and some of the cuisines he will be targeting in a city of hundreds. Hint: Syrian home cooking has been getting a closer look as of late. I also ask him about the best restaurant he has visited in his short time as critic and the one pastry he cannot wait to bake in his new home kitchen.
Also on the show I speak with Kim and Tyler Malek, the founders of beloved ice cream company Salt and Straw. We talk about their cool new cookbook and how they invent their hundreds of new flavors each year.
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51: Robert Sietsema
2 april 2019 · 42 min
Longtime New York City restaurant critic and neighborhood wanderer Robert Sietsema used to fear for his job. “I feared for decades that I would get off the train and spot a dozen other food writers combing the neighborhood and beating the bush for restaurants, and I would have to engage them in fisticuffs to decide who got to go into this new restaurant from Indonesia in Elmhurst.” LOL. The fact of the matter is, as the extraordinarily articulate Sietsema explains in this sprawling and highly enjoyable conversation about his 25 years covering the city, that there is nobody who covers the outer boroughs like Robert. Lees meer
We talk about his later-in-life journey to food writing—including his influential food fanzine from the late 1980s, Down the Hatch—and his time working at the Village Voice and Eater, as well as his current quest to spot the city’s best sandwiches.
Also on the show is Smitten Kitchen’s Deb Perelman. She answers a reader’s burning question: What’s the most delicious thing you’ve eaten in New York City for under $3?
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50: Nasim Alikhani
26 maart 2019 · 40 min
When Nasim Alikhani opened Sofreh, an Iranian restaurant in Brooklyn’s Prospect Heights, she was 59 years old. She was an experienced home cook but had never worked in a restaurant in her life. We sit down to talk about some of the biggest surprises along the way and most important things she learned about keeping herself sane and keeping the restaurant steady. And, we talk about the subtle changes she and her chefs have made to a whole suite of classic homey Iranian dishes to make them restaurant-ready. Lees meer
Later on in this episode, Matt has a conversation with Diana Kuan, the author of Red Hot Kitchen. Her latest book dives into the world of classic chile sauces from across Asia. She and Matt talk about what makes a good XO sauce, why yuzu kosho tastes surprisingly great on tacos, and why some sauces are so much better when they’re homemade.
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49: Pichet Ong
19 maart 2019 · 45 min
After studying architecture at UC-Berkeley, Pichet Ong eventually made it to New York and worked as a chef with Jean-Georges Vongerichten from 1998 to 2004, cooking at the restaurant 66 (shout out to Sex and the City) and Spice Market, located in the then up-and-coming meatpacking district. Soon Ong established himself as one of the city’s most innovative pastry minds, weaving the flavors of Southeast Asia into classic French desserts. He also low-key popularized the salt-and-caramel flavor pairing that is now ubiquitous. We discuss it all in this lively conversation. Lees meer
Also on the show, Anna talks Austrian food with Markus Glocker, executive chef at Augustine and chef-owner of Bâtard. They talk about intricate Viennese pastries and messy, comforting spaetzle.
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48: James Murphy & Nick Curtola
15 maart 2019 · 35 min
The Four Horsemen in Brooklyn. Have you been there? Have you drank some wine there? Had some of the restaurant’s bread and cultured butter? It’s an amazing place, up on Grand Street, and I had a great time talking with the chef, Nick Curtola, and co-owner, James Murphy. James of the band LCD Soundsystem and fan of drinking natural wines by the Jeroboam. Nick of making really great bread—among other fine things. We talked about the unique way they run their place (we talk fancy water filtration), and also about the time James appeared on French national television and was asked to taste wines blindly. Awkward. He tells the story. Lees meer
Also on today’s show, TASTE contributor Max Falkowitz answers a burning reader question: What is Chicago pizza, exactly?
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47: Michelle & Suzanne Rousseau
12 maart 2019 · 38 min
Michelle and Suzanne Rousseau are two sisters on a mission. They want the wide world of home cooks to think of Caribbean food as more than just jerk chicken. As they explore in their latest book, Provisions: The Roots of Caribbean Cooking, the food from the West Indies is layered with the history of colonialism, slavery, plantations, and the food businesses and home cooking that arose after emancipation. Lees meer
On this episode, we talk about some of the women throughout history responsible for preserving these traditions and propelling the food into the 21st century. We also talk about some of the ingredients (think breadfruit, plantains, culantro) that have created a common thread in the cuisines of these islands.
Later on in the episode, Matt speaks to author Gretchen Rubin, author of books including, most recently, Outer Order, Inner Calm. They talk about some of the surprising ways that a philosophy of calmness and order can apply to cooking.
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46: Katie Parla
5 maart 2019 · 35 min
There is no journalist I would rather talk to about Italy—and, really, talk about food in general—than Katie Parla. Her mind, her spirit, her willingness to drive around the wonderfully off-the-grid cow towns of Calabria for the sake of a book project. It’s all really special. In this episode, we talk about her decade-long obsession with the Italian South (and how this is a different thing entirely than “southern Italy”). Lees meer
We discuss her visiting places in Italy that “haven’t seen the Google van” and how her new cookbook, Food of the Italian South, documents it all through a really smart and articulate selection of recipes and stories. Also, Parla debunks a big myth surrounding Italian wedding soup. And that is: Most Italians wouldn’t be caught dead serving soup at a wedding. So where does its name come from? There is a story!
Later on I catch up with Amy Zitelman of the remarkable Philadelphia company Soom Foods. She and her two sisters make what many (this writer included) consider to be the best tahini available in the United States. Her story about the rise of tahini in American restaurants is fascinating. And she gives some great advice about how to cook with it at home.
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45: Akira Akuto
26 februari 2019 · 42 min
I swear Akira Akuto and I only talked a little bit about the sandwich. What sandwich? The Sandwich. You can read about it in The New York Times: The Egg Salad Sandwich That Drew Eyes on Instagram. Sandwiches are beautiful; sandwiches are fine. But Akuto, a crazy-talented Los Angeles chef with New York City lineage, sure doesn’t want to make them all the time. In this wide-ranging interview, we talk about the opening of his new Echo Park restaurant, Konbi, and how he ditched the world of investment banking and got his start cooking in NYC at Momofuku and Franny’s. He also talks honestly about what it’s actually like to open a restaurant in L.A. these days. Lees meer
Also on today’s show, TASTE contributor Max Falkowitz answers a burning reader question: What exactly is uni? There’s a lot to…unpack here.
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44: Ori Menashe & Genevieve Gergis
22 februari 2019 · 33 min
The Los Angeles food world has the most low-key power couple. And they are very OK keeping it low-key. Ori Menashe and Genevieve Gergis are the chefs and owners of two of the buzziest and most influential restaurants in the city: Bestia and Bavel. They are also the authors of a cool new cookbook: Bestia: Italian Recipes Created in the Heart of L.A. During this interview, conducted before service at Bavel, we talk about Ori’s time spent in the Israeli army and how the experience informed the way he cooks today. They also list their favorite L.A. restaurants (they name the names!), Ori reveals what Instagram is saying about Genevieve’s pastries (she isn’t on social media so has no idea), and Ori breaks down the anatomy, and runaway success, of his most popular dish: the lamb neck shawarma. I love these people. Lees meer
Also on the episode, Smitten Kitchen’s Deb Perelman plays the game F, Marry, Kill with three favorite chocolates. I love Deb, too!
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43: Yasmin Khan
19 februari 2019 · 41 min
British journalist and cookbook author Yasmin Khan writes about Palestinian food tasting alive. But what does that mean? So much, it turns out, and we have a really great conversation about this incredible cuisine and history. Khan spent years reporting for her new book, Zaitoun: Recipes from the Palestinian Kitchen, and she discusses her on-the-ground reporting process. And she does something remarkable: Explaining za’atar (a cool though sometimes confusing Middle Eastern spice blend) in the most succinct, clear manner I’ve ever read. In recipe form! Tune in to find out all about that. Oh yeah, New Yorkers: The best knafeh can be found hidden in Park Slope. Tune in to find out! Lees meer
Also on the show is writer Rebekah Peppler, author of a great new book: Apéritif: Cocktail Hour the French Way. She talks about the three meanings of the apéritif.
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42: Minh Phan
12 februari 2019 · 27 min
Los Angeles chef Minh Phan has a really cool story to share with us. She is the owner of a highly original restaurant, Porridge + Puffs, located in the city’s Historic Filipino Town neighborhood. It’s a mushy good time—you know you like mushy foods. We all do. And the Puffs part, what does that mean? Tune in to find out. Phan talks about P+P’s journey from farmer’s market pop-up to breakout hit restaurant and how her time working in Denmark shaped her vision as a chef. Also on the show chef Daniel Holzman answers my burning food question: Why is Etxebarri the most important grill restaurant in the world? Lees meer
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41: Pete Wells
5 februari 2019 · 1 uur 3 min
Listener, subscriber: This is a good one. Pete Wells is the longtime restaurant critic at the New York Times and a man of slight mystery and sound judgment—or bad taste, if you ask some of the chefs he’s goose-egged during his prodigious reviewing career. Before being named critic in 2011, he was an editor at Details and Food & Wine, and we talk about the process of writing the review week after week—and how he thinks like an editor with weekly writing. Lees meer
I also ask him: What should the next New York City mayor do to help improve safety and financial stability for the city’s restaurants? The situation is pretty apocalyptic, and his answers are really interesting. And Pete gives his hot takes on the dollar slice, barbecue, and Mexican food in New York. Oh yeah, about the illustration? There’s a story for that too.
Also on the show, Anna interviews Charlene Johnson-Hadley, executive chef of the Brownsville Community Culinary Center, a culinary training program that educates and inspires participants to excel in the food-service industry.
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40: Nicole Rucker
29 januari 2019 · 23 min
Nicole Rucker is a star baker and the co-owner of Los Angeles restaurant Fiona. She’s also competed in national pie-making competitions and will publish her first cookbook about fruit pastry in the fall. And she’s simply a pleasure to speak with: She’s honest, she’s articulate, and she’s got some amazingly honest thoughts about running a restaurant and the buildup to her recent review in the Los Angeles Times. “Tacos are a public service,” she says, wisely, of the city’s most iconic foodstuff, comparing it to the slice in NYC. “I’m not a taco head, because I grew up with it. They are like cereal to me.” So yes, tacos are discussed as well. Lees meer
Also on the show, Smitten Kitchen’s Deb Perelman gives her advice on transforming a couple of cans of tuna into an exciting dinner. We challenged Deb Perelman, and she very much delivered.
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39: Ivan Orkin
22 januari 2019 · 44 min
The Ivan Orkin story has been well documented. In summary—and you can read it in the excellent memoir-cookbook he wrote with Lucky Peach editor Chris Ying, or stream it on Orkin’s also excellent episode of Chef’s Table—ebullient white man lives in Japan, makes magic with ramen, stays humble, works hard; the crowds and critics and media swarm. In this episode of the TASTE Podcast, we catch up with Orkin to tell the story of how he first brought his unique style of ramen to America, through a legendary pop-up at Momofuku Noodle Bar in 2012. We also hear about his popular restaurants in America, including a new slice shop. Lees meer
Also on the show, Smitten Kitchen’s Deb Perelman plays the game F, Marry, Kill: Sandwich edition. Grilled cheese, corned beef, pb&j?
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38: Laurie Woolever
15 januari 2019 · 54 min
Laurie Woolever is a fresh and highly original voice in the food writing game. She’s a journalist—having worked as an editor at Art Culinaire and Wine Spectator—and was Anthony Bourdain’s longtime assistant. On this episode we talk to Woolever about the two Bourdain book projects she is busy working on and a story she wrote for TASTE about cooking the whole damn heart. She also talks about Carbface, the podcast she does with Chris Thornton (aka Shit Food Blogger). And finally, we get her take on a variety of random topics that only Laurie can respond to. Pigs in a blanket, grocery-store ham, and the idea of the “poor man’s recipe.” Lees meer
Also on the show we have Ryan Angulo and Doug Crowell, the duo behind the new cookbook Salt & Kindness. They talk about their popular Brooklyn restaurants, Buttermilk Channel and French Louie, and about that one night a certain very famous couple (coughBey and Jay) celebrated New Year’s Eve in their restaurant.
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37: Meredith Erickson
8 januari 2019 · 19 min
What a treat! Today on the show we have Meredith Erickson. She’s a journalist, cookbook writer, cycling fan, and the co-author of the new book Joe Beef: Surviving the Apocalypse. We talk about her many chef collaborations—she compares her writing style to that of creating a mixtape—and discuss a big project she’s been working on for years: documenting the foods of the Alps. Erickson also chats about splitting time between Milan and Montreal, which is just about the best way to split time. Lees meer
Also on the show we have Smitten Kitchen’s Deb Perelman answering a reader question: What’s something that you know how to cook now that you wished you could cook in college? The answer is really great.
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36: Eli Zabar
1 januari 2019 · 33 min
While the name Zabar is most associated with a delicatessen empire based on New York’s Upper West Side, it’s Eli Zabar (the punk rock Zabar of all in the Zabar clan) who has the most interesting story to tell. He founded one of NYC’s first specialty food stores in 1973, introducing the city to exotic imports like balsamic vinegar and fraises des bois shipped in from France. And he’s sharpened his bread-baking skills through thousands and thousands of loaves. Eli Zabar is low-key one of the city’s finest bread bakers. Lees meer
On this episode I interview him about his earliest memories of smoked fish, the changing landscape of the grocery business, and what it’s like running a restaurant and bakery with his son Oliver.
Later on the episode, Smitten Kitchen’s Deb Perelman answers a reader question: If you could take a cooking class to learn about anything in the food world, what would it be?
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35: Helen Rosner
28 december 2018 · 1 uur 5 min
Helen Rosner is a journalist, Twitter commentator, and the editorial force behind much of the New Yorker’s food coverage. This year, we were treated with her writing about iceberg lettuce, fermenting blueberries with René Redzepi, a visit to an MSG factory in Japan, and a method for preparing chicken that involves a hair dryer. I sat down with Helen to talk about her work, and to look back at some of the highlights of 2018 in food writing, cookbooks, and Twitter outrage. Lees meer
Also on this episode, Anna spoke to Josh Gee, the writer behind the food-focused newsletter Snack Cart. They caught up about some of the best restaurant reviews of the year, and speculated a little bit about how food writing might evolve in 2019.
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34: David Tamarkin
24 december 2018 · 50 min
Before he edited Epicurious, sharply reviewed restaurants in Chicago, and wrote a cool new cookbook, Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals, David Tamarkin worked as a story producer on the first incarnation of Queer Eye. David is an interesting dude! In this fun interview we discuss what it means to cook 90 meals over a 30-day period—and how this Herculean-sounding task is actually quite doable and offers several lasting benefits to the home cook—as well discussing some of the popular (and controversial) recipes he’s published on Epi this year. Does a sheet-pan pancake make you happy? Mad? Lees meer
Also on the show, Tatiana sits down with Diane Chang—a caterer and private chef behind the incredibly cool company Eating Po Pos. Diane talks about what inspires her cooking, from Filipino desserts to dehydrated fruits. And about her time cooking for Gwyneth Paltrow.
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33: Amanda Cohen
18 december 2018 · 25 min
Dirt Candy is a restaurant that has become famous over the course of the past decade on New York’s Lower East Side for making eggplant tiramisu, rosemary cotton candy, and tomato fruit leather. But its chef Amanda Cohen makes one thing very clear—it’s not about vegetarianism or health or politics. It’s just about making vegetables taste really good. Lees meer
On this episode, we talk to Amanda about what’s changed over the years—especially as Dirt Candy has rolled out their tasting menu full of tricks, surprises, and, yes, even table-side flames. We also talked about the changing landscape of restaurant review coverage, and why restaurant critics in 2018 have a responsibility to tell a story that goes beyond the food.
Later on the episode, we ask Smitten Kitchen’s Deb Perelman about her go-to dessert to bring to parties.
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32: Rose Levy Beranbaum
10 december 2018 · 47 min
Maybe you’ve been making macarons your whole life, could temper chocolate with your eyes closed, and have enough cake pans to fill a walk-in closet. But maybe, more realistically, you’re like the rest of us who love cake, have no idea what mousseline is, and are still fuzzy on the difference between cocoa and Dutch process cocoa. Lees meer
No matter which of these categories you fall into, Rose Levy Beranbaum’s books are written for you. Beranbaum’s books, like The Pie and Pastry Bible, The Cake Bible, and her newest, Rose’s Baking Basics, cover classic techniques and pastries with scrupulously detailed instructions. Nothing’s dumbed down, and everything is photographed. Anna talks to Beranbaum, along with her longtime collaborator and coauthor Woody Wolston, about how baking has changed over the decades. Hint: Egg yolks are getting smaller, and people are buying more kitchen scales.
Later on the episode, Matt talks to author and artist Timothy Pakron about growing up in the South and the inspiration for his new book, Mississippi Vegan.
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31: Anita Lo
4 december 2018 · 50 min
The chef and cookbook author Anita Lo occupies a very special place in the hearts of many in the New York City restaurant world—chefs, journalists, civilians who merely dine at restaurants (that is, most people). Lo is a supreme talent, having run one of the city’s top restaurants—Annisa—for 17 years. She’s also a mentor to many in the industry. A leading light and an example of how to do things the right way. Stories of this journey, as well as some pretty cool recipes, are detailed in her new cookbook—Solo: A Modern Cookbook for a Party of One—disguised as a personal history. It's memoir light. During our interview at Books Are Magic, we talk about some of the recent controversies in the world of food, and her take on “the boys” and how there’s a clear double standard when it comes to business opportunities, etc. Lo also talks about the joy of cooking for one. Lees meer
Later we get to talk with Matt Startwell, managing partner at legendary New York City cookbook store Kitchen Arts & Letters. We tackle a number of fun topics: the shop's famous customers, like James Beard and Julia Child; the most requested books; books he thinks need to be published; and a rundown of the big books from the busy holiday season. Have you picked up a cookbook today?
This episode is sponsored by Joule by ChefSteps.
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30: Flynn McGarry
30 november 2018 · 1 uur 6 min
Let’s just not dwell on the fact that Flynn McGarry is only 20. He’s young. The end. This is because McGarry, the chef and owner of the ambitious and well-reviewed New York City tasting-menu restaurant Gem, is an incredibly talented dude. Period. This is a really fascinating conversation, one that surprised us in many ways. We go over his time working in Los Angeles restaurant Alma at age 13—while being homeschooled—and his famous pop-ups even earlier in his career. “My formative years were spent in some of the most stressful environments,” McGarry admits. The journey is all documented in a new film, Chef Flynn, and we get into McGarry’s many travels and eventual opening in NYC—the most competitive and ruthlessly cutthroat restaurant city in America. There’s a fearlessness in McGarry that’s extraordinary. Lees meer
Also on this episode, we get to catch up with Steven Hall, a longtime NYC restaurant publicist and consultant. He tells some old war stories about NYC dining in the 1980s (he almost poisoned Mike Nichols) and details his work with many of the city’s best Japanese restaurants. We also rate the current roster of New York City restaurant critics: Pete Wells, Hannah Goldfield, Adam Platt, Ligaya Mishan.
This episode is sponsored by Joule by ChefSteps.
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29: Naomi Pomeroy
26 november 2018 · 33 min
If there’s one thing Naomi Pomeroy has noticed in her years of cooking and running restaurants, it’s that people don’t seem to have time to eat anymore. Whether it’s the traffic in Portland, Oregon, where she is a restaurateur, or whether we’ve all just subconsciously sped up over time, it’s getting harder and harder to convince people to settle in for a leisurely several-hour-long dinner. Lees meer
This hasn’t stopped her from serving a six-course tasting menu at Beast, the restaurant she’s owned for more than 10 years, or from serving leisurely drinks and snacks (like her famous take on James Beard’s raw-onion sandwich) at Expatriate, the restaurant across the street.
But slowing down and enjoying things is important to her, whether it’s the meals she eats with her kitchen staff or the time she spends on floral design at her new plant shop, Colibri. On this episode, we talked about what’s changed in Portland since she opened her first restaurant, what’s changing in restaurant work culture, and what cooking and flowers have in common.
Also on the episode, Matt talks to chef Daniel Holzman as part of their ongoing series, 100 Questions for My Friend the Chef. This week, they’re talking about the virtues of homemade hummus.
This episode is sponsored by Joule by ChefSteps.
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28: Max Ng
19 november 2018 · 1 uur 1 min
As Max Ng tells it, his start at Momofuku—where he has risen to executive chef at the restaurant group’s New York City flagship, Ssam Bar—began when he showed up, as a young CIA student, with a backpack, knives, and a chef coat. Unannounced. On a busy Saturday afternoon. Asking for a “trail”—restaurant parlance for an unpaid tryout. “Whoa, whoa, whoa, slow down, this is a fucking Saturday and you are demanding a trail,” Max, laughing, recalls a cook telling him. “Come back in a week.” Ng did return, and has never left, and I wanted to talk to him this week about his experience working for David Chang and his time living in the United States far from his home in Singapore. It was so good to get to know this rising star in the chef world. Lees meer
Also on the show we have the editors of influential coffee blog Sprudge, Zachary Carlsen and Jordan Michelman. During a live taping at the Counter Culture Training Center in New York, they discuss their new book, The New Rules of Coffee.
This episode is sponsored by Joule by ChefSteps.
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27: Yotam Ottolenghi
13 november 2018 · 49 min
London chef and author Yotam Ottolenghi puts out cookbooks that meet at the intersection of cool and practical—with a recipe development process that is part Warhol Factory, part Bon Appétit Test Kitchen, and pure Ottolenghi. After tackling baking with his last book (Sweet), and before that putting Israeli cooking on the international stage (Jerusalem), he most recently tackled the concept of simplicity—and how Simple (the book’s title and mission statement) means something different to all home cooks. You mean a 30-minute simple meal isn’t exactly simple for everybody single person attempting to make it? What a notion! Lees meer
Also on this episode, we speak with Sarah Gavigan, the talented chef and author of a new cookbook: Ramen Otaku. The book promises to guide readers through the totally worthwhile process of making bowls of ramen at home. The pressure cooker is your friend! It’s a great read.
This episode is sponsored by Joule by ChefSteps.
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26: Dorie Greenspan
6 november 2018 · 55 min
You may know her from her New York Times column, On Dessert, or you may know her from trying one of her unbelievably chocolaty, world-famous World Peace Cookies at a party that one time. But before Dorie Greenspan was famous for her cakes and shortbreads, she was an early pioneer of food television and a coconspirator (and coauthor) with Julia Child. Lees meer
On this episode, Anna catches up with Dorie to talk about her new book, Everyday Dorie, and ask about what she actually does cook every day. We also talk about why gooey, underbaked cookies’ days are numbered but lava cake is here to stay.
Later on the show, Anna chats with Lisa Ludwinski, the owner of Detroit’s Sister Pie bakery and the author of the new cookbook Sister Pie. We talk about the evolving Detroit food scene, malted milk powder, and why making pie crust is easier than people think.
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25: Jeremiah Stone & Fabian Von Hauske
30 oktober 2018 · 1 uur 10 min
Let’s get this out of the way first. Jeremiah Stone and Fabian Von Hauske are sweet dudes: extremely hardworking, generous, with lots and lots and lots of friends in the food world—in the United States, France, Mexico, and the darkest corners of the Noma fermentation lab (all spots the pair have worked in their short and ambitious careers). They own a trio of influential restaurants on New York’s Lower East Side: Contra, Wildair, and the newly reopened Una Pizza Napoletana. And they have just released their first cookbook, A Very Serious Cookbook (there’s a wink in there somewhere). Lees meer
On the show we dive into their story (how they met in a chat room that may or may not be branded America Online) and explore how they organized their very serious cookbook into very unique chapters. Plus, Jeremiah Stone in praise of Maryland blue crabs: “It’s in your blood when you grow up around Washington, D.C.”
Also on the show, we talk with Sohui Kim, the chef behind Brooklyn's Insa and the Good Fork, as well as the author of the new book Korean Home Cooking. We chat about karaoke, kimchi, and why we should all eat more tomatoes for dessert.
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24: Ellia & Junghyun Park
23 oktober 2018 · 29 min
There isn’t a restaurant in New York City that’s having a bigger and brighter fall 2018 than Atomix. It’s supremely ambitious, highly polished, and uncompromisingly Korean. We love it! After it got rock-solid reviews in Eater, The Washington Post, and New York, the New York Times critic Pete Wells last week dropped 3 stars on the restaurant, anointing it as one of the city’s top tasting menus. Period. “The way the Parks put Korean culture in the foreground recalls the early days of the Four Seasons,” writes Wells. The Parks here are Ellia and Junghyun Park, and we got to talk to them about the art of banchan, the distinct aesthetics they maintain in both of their spaces, and what Americans need to know most about Korean cooking in general. Lees meer
Later on the episode, Matt talks to chef Daniel Holzman in our ongoing series, 100 Questions for My Friend the Chef. This time we're talking about XO Sauce.
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23: Eric Ripert
16 oktober 2018 · 33 min
Stay calm and…just act like Eric Ripert. Young cooks, are you listening? Ripert, a celebrated chef and TV personality, is a balancing force in this trash-fire age. And he’s also just a really good interview, as we find out. He joins the podcast to talk about communication. How one at the top of the kitchen chain needn’t yell to get his point across. “I don’t believe the pilots in the plane are having a screaming match,” he observes. True. Lees meer
We also discuss the Michelin stars at his restaurant, Le Bernardin, and how he finds out if he still has them. (He’s had the maximum three stars since the guide launched in New York City). And we talk about his love of Korean food and culture—from the late-night partying to the vegetarian temple style of cooking that aligns with the Buddhist religion that is so important to the chef. He loves it all, and we remember a trip we took to Seoul a couple years back.
Also on the program, we ask Smitten Kitchen’s Deb Perelman which of her favorite NYC restaurant dishes has she been able to re-create at home.
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22: Julia Turshen
12 oktober 2018 · 34 min
Just imagine: It’s the tail end of a dinner party you just cooked for, you’re dangerously full of food, and you realize you made about three times too much food. What are you going to do with that half-eaten plate of lukewarm crab toasts? If Julia Turshen had anything to say about it, you’re going to throw them in the refrigerator until tomorrow night, when you’re going to pulverize them to bits and turn them into buttery crab cakes for dinner. Lees meer
Turshen’s new book, Now & Again, thinks about leftovers not as inevitable detritus of entertaining, but as ingredients themselves that you can mix up and have fun with. On this episode, we talk about some of these party (and postparty) tricks, getting her start working with Gwyneth Paltrow, and why she decided to start Equity at the Table, a database of food professionals in the POC and LGBTQ community.
Later on the episode, Matt talks to chef Daniel Holzman in their ongoing series, 100 Questions for My Friend the Chef. This time they’re talking about MSG and how to cook with it at home.
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21: Francis Lam
9 oktober 2018 · 49 min
You might know him from the Eat column in The New York Times, for which he went into dozens of restaurants, home kitchens, and church basements to report on some of the untold food stories from New York’s many immigrant communities. Or you might know him as the voice you hear when you tune into The Splendid Table, interviewing everyone from activist Cecile Richards to chef Jacques Pépin. But I was especially excited to talk to Francis Lam about his work as a book editor at Clarkson Potter, collaborating and conspiring with hilarious, colorful personalities like Christina Tosi, Tyler Kord, and Chrissy Teigen. Lees meer
In this episode, Francis talks about why he thinks it’s important as an editor to let your authors be a little bit weird. We also look back on some of his writing for the Times and talk about why he misses reporting so much more than he misses writing. Oh, and he tells the story of the time he hung out with Chrissy Teigen’s mom and she wouldn’t stop feeding him.
Also on this episode, Matt catches up with Lisa Lillien, the founder of Hungry Girl—a project started in 2004 that has ballooned into a hugely popular magazine, podcast, and series of cookbooks. They look back at the early days of blogging, before cauliflower rice, Instagram, and rainbow everything.
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20: Christina Tosi
2 oktober 2018 · 39 min
Christina Tosi is a chef, TV personality, Milk Bar CEO and CCCO (Chief Compost Cookie Officer), and the author of a new cookbook, All About Cake. And indeed, during this lively episode taped live in front of a packed house at our offices at Penguin Random House, we talk about cake. Like, we get her hot take on what is up with the addictive boxed yellow cake flavor? Which great American classic cake would she eff, marry, and kill? We also find out if the kids of MasterChef Junior really make all that food. Plus, we get some memories from the Tosi childhood: Otis Spunkmeyer, Orange Julius, and bowl cuts at the mall. It's all in here. Lees meer
Also on the show I get to ask my buddy chef Daniel Holzman a burning question for our column 100 Questions For My Friend the Chef. It involves what he calls the “fertile crescent of pizza”—which may or may not be in Italy.
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19: Mike Solomonov
28 september 2018 · 46 min
Mike Solomonov planted his flag in Philadelphia more than a decade ago with the groundbreaking Israeli-American restaurant Zahav, and people went nuts. Two words: pomegranate lamb. He’s since won many awards, opened restaurants focusing on Israeli staples hummus and falafel, and essentially put Israeli cuisine in the American zeitgeist, sitting right next to Italian and Mexican. He’s the author of several books, including the new Israeli Soul: Easy, Essential, Delicious. Lees meer
In this fun and wide-ranging conversation, we talk about Israel’s major food groups—falafel, pita, sabich, and schnitzel—and dive into the history of the often-overlooked Ashkenazi food traditions in Israel. We swap stories about some of our favorite Tel Aviv and Jerusalem restaurants, and Mike shares the details of his five-minute hummus recipe—which is accurately called a “medium step forward for mankind.” And his dad used to own Subway restaurants! This is a cool fact. We discuss how this may have just informed the way he looks at his growing falafel and tahini-shake empire, Goldie. Are falafels the next Cold Cut Combo?
Also on the show, Anna catches up with Dana Frank and Andrea Slonecker, authors of Wine Food: New Adventures in Drinking and Cooking. The pair offer some really unique takes on the merging of wine and food cultures in our modern world—as well as why pairing wine with chocolate is just a terrible idea. Plus, is rosé over?
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18: Daniela Soto-Innes
24 september 2018 · 48 min
Daniela Soto-Innes is the chef-partner at two New York baby institutions, Cosme and Atla. These young and progressive restaurants—a modern Mexican cantina featuring supremely delicious tortillas and corn meringue firmly supplanted in my dessert hall of fame, and a Mexican/Latin all-day café—are reshaping the way the city thinks about “Mexican food” writ large. Lees meer
Soto-Innes, winner of the prestigious James Beard Foundation Rising Star Chef of the Year award in 2016, was born in Mexico City and raised in Houston, where she worked in kitchens before linking up with Enrique Olvera, and later partnering on the NYC restaurants. It’s a colorful conversation. I ask her about the ashwagandha root popping up on her IG feed. About her Mexican roots, and the regionality of Mexican cuisine—the vanilla of Veracruz and the wines of Ensenada—and the high percentage of women who make up her kitchen workforce. “It’s just the way it worked out; we hire nice people,” she says of her staff.
Also on the show is Michael Harlan Turkell. He’s a photographer, radio show host, and author of a ridiculously cool book about vinegar, Acid Trip. We talk about his travels to Italy and Japan and why the inky bottle of “balsamic” you last put on your salad at Whole Foods is sorta not really what you thought it was.
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17: Deuki Hong
18 september 2018 · 1 uur 1 min
Deuki Hong is a San Francisco–based chef and restaurant-empire-builder in the making. He’s also the coauthor of Koreatown: A Cookbook. Here he catches up with his longtime collaborator for a wide-ranging conversation. They hadn’t seen each other in a minute! They discuss the exciting state of Korean cooking in America—and how it’s evolved significantly since the book’s release in early 2016. They also discuss Deuki’s first trip back to Korea since he was born. He covered the Olympics for the Today show, and, as he tells Matt, “It broke everything for me, in a good way. I realized I know nothing about Korean food.” Untrue, but the trip was an amazing revelation for the young chef. Lees meer
Also on the program is Jordana Rothman, restaurant editor of Food and Wine. She and Matt go back a long way, and they discuss the shifts in covering restaurants in the food media world over the past decade. She also discusses the exciting things happening in the restaurant world in lesser-covered cities like Detroit and St. Louis, as well as her strong Instagram game. Hashtag: #BaroqueBreakfast.
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16: Natasha Pickowicz
11 september 2018 · 55 min
Natasha Pickowicz is the super talented pastry chef at New York City restaurants Flora Bar and Café Altro Paradiso, where fans (and oh, does she have fans) have been impressed with her ambitious cooking. Her dessert style? Italian-ish and simple-ish and generally not overpoweringly sweet. But before she was running the show in NYC kitchens, she worked as a journalist, writing about food and music mostly, in Montreal. She served as a Canadian pizza correspondent for Serious Eats and has a unique take on the relationship between professional chefs and the media. Here she talks about a crazy tryout she once had for a job and what she actually makes for dinner at home once her long day is over (she cooks at home regularly, slightly atypical for a professional). Lees meer
Also on the program, EyeSwoon creator Athena Calderone and Food52’s Kristen Miglore talk about their recent books, Cook Beautiful and Genius Desserts.
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