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On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, feel free to pause, jump back, or navigate the steps via the podcast chapters.
 
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My Family Recipe

1
My Family Recipe

Arati Menon, Food52, Heritage Radio Network

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From the Food52 Podcast Network and Heritage Radio Network, My Family Recipe shares cherished heirloom recipes, and the stories behind them, from voices across the world of food. Explore experiences of loss and remembering accompanied by homemade baked ziti, to chronicles of comfort and celebration paired with the perfect chocolate cake. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love.
 
A fresh take on dinner: every week real-life sisters Kate and Betsy search out, cook, laugh and compare notes on three new recipes from top food bloggers and websites like Food52 and Epicurious and chat about life in the kitchen. Kate lives in Providence, Rhode Island and cooks for a family of 2 (no kids); Betsy lives in Atlanta and cooks for a family of 5 (three kids in elementary school).
 
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On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swi…
 
Referenced in this episode: Pre-order Big Little Recipes (out 11/9) now "Big Little Recipes," the column Kash Varn My Grandma’s Second Husband’s Favorite Pasta (recipe) Busy Weeknight Bean Chili (recipe) Genius-Hunter Extra-Credit: If you'd like to cook along in anticipation... The 10 Most Popular Big Little Recipes of 2020 and my favorite of all: …
 
This week, we have a pro-tip from impact investor, entreprenuer and freezer aisle expert, Tyler Mayoras. Tyler co-founded Cool Beans in 2018 with a few other like-minded investors. During the next 18 months the group developed the products, setup manufacturing and trademarked the name before launching the product in the 2nd quarter of 2020. They st…
 
Don't want to miss more incredible recipes? Subscribe to Play Me a Recipe wherever you get your podcasts. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel …
 
Love what you heard in this episode? Be sure to subscribe to The Genius Recipe Tapes wherever you get your podcasts. Referenced in this episode: The Crispy Fried Eggs That Made Me a Better Cook (Food52) Mike's Famous Fried Eggs recipe Genius-Hunter Extra-Credit: Some more crispy egg-spo: ho bao dan (pocket eggs), kai dow (Thai fried eggs) What's th…
 
First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake. "I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —…
 
First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake. "I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —…
 
First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake. "I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —…
 
First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake. "I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —…
 
First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake. "I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —…
 
Fanny Singer shares memories from her unconventional childhood, growing up in the revered Chez Panisse restaurant in Berkeley, California alongside her mother, legendary chef Alice Waters. She describes how the restaurant’s staff became an extended family (often referred to as “La Famille Panisse”), talks about the sophisticated palate she develope…
 
Jenny Dorsey was 28 when she decided to lay claim to a cultural heirloom: a wok. This tool is synonymous with Chinese cooking but for Jenny it was couched in complex emotions and family memories. She speaks about her childhood and the pressure immigrant families face to assimilate. Jenny also unpacks how her wok became a symbol of sadness, shame, a…
 
A story about how chocolate cake - a festive treat if there ever was one - brought about unlikely healing through grief. Lisa Ruland is a food writer, professional baker, and the curator of The Food + Grief Project. She talks about her relationship to food after the tragic loss of her husband, how she found connection while mourning, and how a choc…
 
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swi…
 
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swi…
 
We're taking a fall break until the first week of November, but before we go...a dinner party! We made The Best Spinach Lasagna by Kenji Lopez-Alt for Serious Eats and finished with a zabaglione from Food and Wine. Best Spinach Lasagna from Serious Eats Zabaglione with Strawberries from Food and Wine Support the show (https://www.patreon.com/dinner…
 
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swi…
 
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swi…
 
As someone who has tried (and oftentimes failed) to record and preserve her own family recipes, Kristen really connected with chefarmer-turned-author Matthew Raiford's mission to document the dishes and stories from his. For this week's Genius Session, Kristen goes behind the scenes with Matthew, as he shares his process of writing Bress 'n' Nyam: …
 
For the season 1 finale, Molly and Declan recap our learnings thus far; hear from some of you on your most wild, weird, and wonderful sandos; and dream up what may be the greatest sandwich of all time. Stick around to the end—Molly and Declan call up our final winner of a year-supply of Cabot cheese! Special thanks to our listeners for your questio…
 
Chicken thighs have long been a favorite of the Dinner Sisters. Economical, adaptable to all sorts of recipes, and isn’t fussy to cook. To celebrate our favorite cut of chicken, we have a whole pot of comfort with stuffing and sausage, grilled legs with a floral spiced sauce, and an extremely flavorful instant pot meal. Each one hits the mark for a…
 
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swi…
 
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swi…
 
SoulPhoodies Tamara Celeste and Derek Kirk speak with husband-and-wife duo Gail and Uche Azodo about how a passion for coffee began with utility, later grew into the love of the bean, and the rise of SIPS—a café and coffee roasting business. If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.…
 
SoulPhoodies Tamara Celeste and Derek Kirk speak with Atinuke Diver about This Belongs to Us, her documentary chronicling the stories of Black women brewers in the American south, and their journeys of reclamation and revival as they navigate the predominantly white- and male-dominated landscape of beer in America. If you're enjoying this podcast, …
 
Shrettuce or slaw? Potato buns or sliced bread? Spicy or spicy? Molly and Declan talk about the recent resurgence in popularity of the fried chicken sandwich, the sandwich's true origin, and ease any anxieties re: at-home deep frying. Thanks to our listeners, especially those of you who called in. Send your burning sandwich questions (not burning s…
 
If you liked this podcast, remember to subscribe to Black & Highly Flavored so you don't miss any future episodes. SoulPhoodies Tamara Celeste and Derek Kirk speak with Atinuke Diver about This Belongs to Us, her documentary chronicling the stories of Black women brewers in the American south, and their journeys of reclamation and revival as they n…
 
Longtime listeners, or any listener if we’re being honest, know that we’re unapologetic bean lovers. We’ll have them as a salad, a side dish, or just a big pot to eat throughout the week. Fall is when we really embrace our love affair with legumes and this episode is all the way in. We also lean into the Instant Pot this week with green beans and a…
 
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swi…
 
SoulPhoodies Tamara Celeste and Derek Kirk are joined today by Anthony and Janique Edwards, founders of the EatOkra app, which helps users discover local Black-owned restaurants and businesses. If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.By Janique Edwards, Derek Kirk, Anthony Edwards, Tamara Celeste
 
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swi…
 
For this special bonus episode, Kate interviewed Dorothy Kalins for her new book, Kitchen Whisperers. From Harper Collins: Dorothy Kalins is an award-winning magazine editor, the founding editor-in-chief of Metropolitan Home and of Saveur magazine, and the former executive editor of Newsweek. She has collaborated on the production of many award-win…
 
SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!) If you're enjoying this podcast, follow Black & Highly Flavored so you don'…
 
Team bacon or sausage? Hash browns or nah? English muffins, croissant, bagel? Molly and Declan debate the merits of bacon, sausage, ham, and pastrami (?); and find a home for the english muff. Special thanks to our listeners for your questions, especially those of you that called in. We still need your help! Send your burning sandwich questions (no…
 
If you liked this podcast, remember to subscribe to Black & Highly Flavored so you don't miss any future episodes. SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are t…
 
You all know our love of a platter salad. Surely by this far into the podcast we’ve featured at least a dozen. Which makes this cookbook review a natural fit for us: Saladish by Ilene Rosen. An interior designer turned professional chef, she’s a salad wizard who creates colorful, interesting, and super delicious salads of all types. You won’t find …
 
How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio? Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub). Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich q…
 
SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!) If you're enjoying this podcast, follow Black & Highly Flavored so you don'…
 
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swi…
 
Referenced in this episode: Cooking for Your Kids Genius-Hunter Extra-Credit: Can I Eat That? Children's book (by Joshua David Stein) Dive into Joshua's stories on literally anybody and anything Have a genius recipe you'd like to share? Tell us all about it at genius@food52.com.By Joshua David Stein, Kristen Miglore
 
If you like this episode, head on over to Black and Highly Flavored's show page and hit "follow," so you don't miss any of the amazing upcoming episodes. In partnership with the Food52 Podcast Network, SoulPhoodie founders Tamara Celeste and Derek Kirk created the Black & Highly Flavored podcast to tell the stories and showcase the talent of Black …
 
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