Play Me a Recipe

By Food52

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 Mar 14, 2021

Description

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.

Episode Date
Stock Tips from Emily Ziemski
00:12:38

It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski.

Stock is endlessly versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost! 

And here are a couple super useful tools to help you make the best stock possible. 

 

 

 

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 25, 2022
Pound Cake with Aleksandra Crapanzano
00:23:10

Listen along as Aleksandra Crapanzano, author of Gateau: The Surprising Simplicity of French Cakes, cooks through a simple-yet-delicious pound cake which can become the foundation for endless variations for any occasion.

Recipe

Makes 1 Cake

  • 4 large eggs
  • 1 cup / 200 grams granulated sugar
  • 14 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • grated zest of one lemon or orange
  • 1 1/2 cups + 1 tablespoon / 200 grams cake flour
  • 1/2 teaspoon fine sea salt
  1. Preheat the oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf pan
  2. Separate the eggs and let them come to room temperature. In a good-sized mixing bowl, whisk the egg yolks to break them up a bit. Add the sugar and whisk until they are thick and pale. Add the melted butter, vanilla and lemon zest and whisk until smooth. Add the flour and stir with a rubber spatula until no streaks remain.
  3. Using electric beaters or in a stand mixer, beat the egg whites until they form soft peaks. Add the salt and beat until they form stiff peaks. Stir a quarter of the whites into the yolk mixture to lighten it. Then gently fold the remaining egg whites into the batter.
  4. Pour the batter into the prepared pan and bake for 55 minutes, or until a knife inserted into the center of the cake comes out nearly clean. Allow the cake to cool for 10 minutes in the pan, then remove to a wire rack.
  5. Serve at room temperature. If not eating the cake until later, allow it to cool all the way to room temperature, then wrap in plastic and store at room temperature.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 18, 2022
Chef Allen Dabagh makes Crispy Brussel Sprouts
00:12:57

Listen along as Chef Allen Dabagh of New York City's Boutros cooks his way through a favorite fall staple, Crispy Brussel Sprouts with Spiced Almond Butter


Ingredients 

  • 16 oz freshly ground almond butter
  • 4 oz tahini
  • 16 oz water
  • 3 oz honey
  • 3 oz sesame oil
  • 1 Tablespoon of allspice (ground & toasted)
  • 1 Tablespoon of Aleppo pepper
  • 1 Tablespoon of salt
  • 1 Tablespoon of Cayenne
  • 1 bag of dried cranberries for garnishing the dish
  • Dry Harissa spice blend
  • Fresh Honey
  • Salt
  • 1/4 lbs Almonds
  • 1/2 lbs Whole Brussel Sprouts


 

Recipe

Spiced Almond Butter

  • Start with your food processor and use a spatula to add the almond butter to the processor, then with the same spatula add honey and then tahini
  • Next add your sesame oil, cayenne pepper, allspice, salt, and Aleppo pepper
  • Set your water aside for the emulsification process
  • Power on your food processor and mix up the almond butter, honey, Tahini, and oils— then slowly add in your water
  • Once the almond butter is fully blended together, take your spatula and add it to a container where you can save it for the rest of this dish.

Crispy Brussel Sprouts

  • Set up your fryer and sauté pan with oil on the stove on medium heat
  • Clean your Brussels sprouts just like cabbage — take off the outer layers and cut off the brown little stub at the bottom of the Brussels
  • Cut the Brussels sprouts in half if you’re using larger Brussels, if you are using smaller ones feel free to keep them whole.
  • In the sauté pan lightly toast your almonds in canola oil — remove the almonds once they are golden in color
  • In the fryer add your Brussels sprouts into your oil and fry for about 3-4 minutes
  • Once the Brussels sprouts are golden, take your strainer and drain the excess oil off the Brussels sprouts.
  • After the Brussels are done draining, add them to a bowl to begin seasoning them — you want to make sure the Brussels are seasoned while they are still hot from the fryer so the seasoning sticks!
  • To season, add a pinch of salt, dry harissa spice, and dried cranberries to the Brussels sprouts, then add some honey.
  • Add almonds to the Brussels and quickly stir all the dry ingredients together
  • Plate the almond butter at the base of the plate and then add the seasoned Brussels sprouts on top and garnish with any leftover almonds and dried cranberries for color.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 11, 2022
Odette Williams makes Gnocchi with Luxurious Pomodoro
00:31:58

Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta. 

Find more incredible pasta recipes in a copy of  Simple Pasta 

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 4
Gnocchi with Luxurious Pomodoro

  • 1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi
  • 1/2 cup extra-virgin olive oil
  • 4 to 6 anchovy fillets, chopped
  • 3 garlic cloves, finely chopped
  • 2 tablespoons tablespoons oregano leaves
  • 1 (28-ounce) can crushed San Marzano tomatoes
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • Finely grated Pecorino Romano or Parmigiano-Reggiano for serving

Potato Gnocchi

  • 1 1/2 pounds unpeeled russet potatoes
  • 1 large egg, beaten
  • 1/3 cup finely grated Pecorino Romano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour

 

Pomodoro

  1. In a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don’t let the oil get too hot or it will fry the anchovies rather than melt them.)
  2. Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)
  3. Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.
  4. To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it’s a good indication they’re done. Pop one in your mouth to make sure it’s cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.

Gnocchi 

  1. In a large wide pot, add the potatoes and enough water to cover them (you’ll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.
  2. Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.
  3. In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.
  4. Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won’t be rolling out immediately, cover with a piece of plastic wrap.
  5. Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb’s width. (If you’d like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.
  6. If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don’t defrost, just boil frozen; otherwise, they will fall apart.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Nov 04, 2022
Anna Sulan Masing makes Sarawak White Chicken
00:07:43

Anna Sulan Masing, host of Whetstone Radio's Taste of Place podcast cooks her way through Mandy Yin's incredible Sarawak Chicken recipe

Recipe

  1. Marinate 6 skinless chicken thighs, with the bone-in just with salt, leave for 1/2hour on the kitchen bench to get it to room temperature
  2. Blitz up spice paste: 200g roughly chopped onion, 2 garlic cloves, 2.5cm of ginger root, 2 stalks of lemongrass also roughly chopped
  3. Toast 1tsp of black peppercorns, and 1 tsp of white peppercorns - choose any good quality peppercorns. This is done on a very low heat, without oil until fragrant. Then, grind it into a fine powder ideally in a mortar & pestle
  4. In a medium sized saucepan slowly get 3 tbsp of oil warm, then add in the pepper powder and the spice paste. Fry off until the oil splits - no longer than 10mins
  5. Add in the chicken, 450g (1lb) of roughly chopped tomatoes, 300mls of water, 5 laksa leaves (or a bunch of mint) with stalks. Bring to boil then let simmer for 20min. Keep an eye on it and stirr at regular intervals.
  6. Add in 100mls of coconut milk, stir and cook for another 5mins
  7. Serve with rice!

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Oct 28, 2022
BONUS episode: Rossella Rago makes Pork with Vinegar Peppers
00:04:27

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, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 4

  • 4 bone-in pork chops, sliced 1 1/2-inches thick
  • Salt and black pepper as desired
  • All-purpose flour for dredging
  • 3 tablespoons extra- virgin olive oil
  • 6 cloves garlic, divided
  • 2 medium onions, sliced
  • 8 to 10 sweet cherry peppers in vinegar, drained, seeded, and quartered
  • 3/4 cup dry white wine, such as pinot grigio
  • 1/4 cup reserved vinegar from the peppers
  • 1/4 cup salted butter
  1. Using a sharp knife, score the fat all around the pork chops to prevent curling. Season both sides of the pork chops with salt and black pepper. Dredge each of the chops in flour, shaking off any excess.
  2. In a large, heavy-bottomed skillet, heat the olive oil on medium-high. Add 3 whole garlic cloves. When the oil is hot add the pork chops and cook for 7 to 8 minutes. Keep the chops moving around to prevent sticking. Flip the chops over and cook for an additional 5 to 6 minutes. Remove to a plate and tent with foil.
  3. If the skillet looks dry, add another drizzle of oil along with the onions and peppers. Slice the remaining garlic cloves and add them as well. Cook until the onions begin to soften, about 3 to 5 minutes.
  4. Add the wine and vinegar and bring to a boil. Add the butter. Once the butter has melted, add the chops back in along with any juices that collected on the plate. Reduce heat to medium and cook for 10 minutes, flipping the chops halfway through. Serve immediately.

By Rossella Rago, Cooking with Nonna: 130 Italian Recipes for Sunday Dinners with La Famiglia 

Copyrighted material, property of Harper Horizon

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Oct 25, 2022
Pati Jinich makes Roasted Tomato Rice
00:17:45

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. 

Recipe
Serves 6 to 8

For the roasted tomatoes:

  • 1 ½ pounds ripe cherry or grape tomatoes
  • 6 garlic cloves, thinly sliced
  • 1 teaspoon crushed dried piquín chiles
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin seeds, crushed with a mortar or knife
  • ½ cup olive oil
  • 1 ½ teaspoons kosher or coarse sea salt

For the rice: 

  • 2 cups Mahatma jasmine white rice
  • 3 tablespoons vegetable oil
  • ¼ cup finely chopped white onion
  • 3 cups chicken broth, vegetable broth, or water
  • ½ cup fresh squeezed orange juice
  • 1 teaspoon kosher or coarse sea salt

To make the tomatoes:

  1. Preheat oven to 450℉.
  2. Place tomatoes on a small baking sheet and cover with the garlic, piquín, oregano, cumin, olive oil and salt. Toss well.
  3. Place in the oven and let the tomatoes roast until completely wrinkled, mushy and slightly charred, about 25 minutes. Remove them from the oven.

To make the rice: 

  1. Heat the vegetable oil in a medium saucepan over medium to medium-high heat.
  2. Once hot, add the rice and stir to coat as it cooks for a minute.
  3. Make room in the middle and add the onion, stir to mix with the rice, and continue cooking until the rice grains change color to a deep bright white and feel heavier and make a louder sound as you stir, about 4 to 5 minutes.
  4. Add the chicken broth, orange juice, and salt and stir.
  5. Increase heat to medium high, and once it is bubbling strongly, add the roasted tomatoes with all their juices on top.
  6. Give it the gentlest stir, cover, and reduce the heat to low.
  7. Cook for 15 minutes, or until all liquid has been absorbed and you see no more at the bottom of the pan.
  8. Turn off heat and keep covered until you serve.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Oct 21, 2022
Molly Gilbert makes Apple Fritter Cake
00:23:07

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. 

Recipe
Serves 24

Cake

  • Unsalted butter or nonstick cooking spray
  • 2 1⁄2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground nutmeg
  • 2 cups packed dark brown sugar
  • 1⁄2 cup (1 stick) unsalted butter, melted and cooled
  • 1 cup canola oil
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 4 cups chopped peeled apples (about 3 large; I like a
    mix of Granny Smith and Golden Delicious)

Glaze

  • 4 tablespoons (1⁄2 stick) unsalted butter
  • 3⁄4 cup confectioners’ sugar
  • 2 tablespoons maple syrup
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄4 teaspoon kosher salt
  • 1 tablespoon whole milk
  1. Make the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.
  4. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.
  5. Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutes
  6. Make the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners’ sugar, maple syrup, cinnamon, salt, and milk until smooth.
  7. Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.
  8. Slice the cake into pieces and serve. The cake is best the day it’s made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.

Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Oct 14, 2022
Arturo Quesada makes Swordfish and Pork Cheek Tacos
00:13:58

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. 

Recipe: Swordfish tacos
Serves 4 

  • 1lb swordfish
  • Corn tortillas
  • 1 cup flour
  • ½ cup rice flour
  • ¼ cup potato starch
  • 1 tsp salt
  • 1 cup beer
  • 6 oz vodka
  • Rice bran oil for frying
  • For garnish - Red Cabbage Slaw, Pico De Gallo, and Mexican Crema (a dollop of sour cream with a squeeze of lime)
  1. Heat your rice bran oil to 350 degrees Fahrenheit for frying
  2. Mix together your flours, starch, salt, beer, and vodka
  3. Cut your swordfish into rectangle pieces to fit inside the tortilla
  4. Dip your swordfish into the batter and place it in the fryer
  5. Fry battered fish for about 4-5 minutes or until golden brown
  6. Build your tacos by placing a piece of fish on one tortilla and topping it with red cabbage slaw, pico de gallo, and Mexican crema

Red Cabbage Slaw 

  • ¼ cup red cabbage, sliced
  • ¼ cup red onion, sliced
  • 1 oz Apple Cider Vinegar
  • 2 oz lime juice
  • 1 oz EVOO
  • 1 tsp salt

Mix together and let marinate for 1 hour or up to 1 day. 

Pico de Gallo 

  • 1 pint Roma tomatoes, diced
  • ¼ cup jalapenos, diced
  • ½ cup red onion, diced
  • 1 lime, juiced
  • ¼ cup cilantro, chopped
  • 2 tablespoons salt

 Mix all ingredients together in a bowl.

Mexican Crema

  • 1/2 cup sour cream
  • zest and juice of 1/2 lime

Mix together thoroughly. 

Recipe: Pork cheek tacos
Serves 4 

  • 2 lb pork cheek or pork shoulder
  • Corn tortillas
  • 1 onion, sliced
  • 2 garlic cloves
  • 2 chiles moritas
  • ½ tsp fennel
  • ½ tsp bay leaf powder
  • ¼ tsp coriander
  • 1 tablespoon salt
  • 1 pint chicken stock
  • extra-virgin olive oil
  • Garnish with avocado tomatillo salsa, pico de gallo, and pickled red onions
  1. Add 2 tablespoons of olive oil into a large pan and begin to saute onions
  2. While the onions are turning golden brown, season pork with salt, fennel seed, bay leaf powder, and coriander
  3. In a blender, blend chiles, chicken stock, and garlic cloves together
  4. Check on your onions, once they are golden brown, take them off the pan and set aside
  5. Begin searing your pork on the same pan in which you cooked your onions. Sear for a few minutes on each side
  6. After searing, add onions and sauce (from blender) and bring to a boil
  7. Turn the heat down to low, cover the pan and let simmer for 2-3 hours
  8. Once the pork is done slow-cooking and is tender, begin building your taco
  9. Top your corn tortillas with the tender, slow-cooked pork and caramelized onions, avocado tomatillo salsa, pico de gallo, and pickled red onions.

Avocado Tomatillo Salsa

  • ½ avocado
  • 2 tomatillos
  • 2 green onions
  • 1 serrano
  • 2 ounces extra-virgin olive oil
  • 1 tablespoon salt

Combine all into a blender, until mixed into a thick salsa.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Oct 07, 2022
Revisiting Dawn Perry makes Weeknight Cassoulet
00:23:29

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Dawn starts listing them at 1:25) before starting the episode.

Weeknight Cassoulet

Serves 4

  • 4 tablespoons olive oil, divided
  • 4 sweet Italian sausages (about 1 pound total)
  • 1 onion (any color), chopped
  • 1 stalk celery, thinly sliced
  • 2 garlic cloves, smashed and chopped
  • Kosher salt
  • Freshly ground black pepper
  • Two (15.5-ounce) cans cannellini or white northern beans (undrained)
  • 1 cup water
  • 1 teaspoon white wine vinegar
  • 1 cup panko, coarse fresh bread crumbs, or cracker crumbs
  • 1/3 cup chopped fresh parsley
  • 1 bay leaf
  1. Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.
  2. Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.
  3. Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.
Sep 30, 2022
Rossella Rago makes Pork with Vinegar Peppers
00:04:27

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, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 4

  • 4 bone-in pork chops, sliced 1 1/2-inches thick
  • Salt and black pepper as desired
  • All-purpose flour for dredging
  • 3 tablespoons extra- virgin olive oil
  • 6 cloves garlic, divided
  • 2 medium onions, sliced
  • 8 to 10 sweet cherry peppers in vinegar, drained, seeded, and quartered
  • 3/4 cup dry white wine, such as pinot grigio
  • 1/4 cup reserved vinegar from the peppers
  • 1/4 cup salted butter
  1. Using a sharp knife, score the fat all around the pork chops to prevent curling. Season both sides of the pork chops with salt and black pepper. Dredge each of the chops in flour, shaking off any excess.
  2. In a large, heavy-bottomed skillet, heat the olive oil on medium-high. Add 3 whole garlic cloves. When the oil is hot add the pork chops and cook for 7 to 8 minutes. Keep the chops moving around to prevent sticking. Flip the chops over and cook for an additional 5 to 6 minutes. Remove to a plate and tent with foil.
  3. If the skillet looks dry, add another drizzle of oil along with the onions and peppers. Slice the remaining garlic cloves and add them as well. Cook until the onions begin to soften, about 3 to 5 minutes.
  4. Add the wine and vinegar and bring to a boil. Add the butter. Once the butter has melted, add the chops back in along with any juices that collected on the plate. Reduce heat to medium and cook for 10 minutes, flipping the chops halfway through. Serve immediately.

By Rossella Rago, Cooking with Nonna: 130 Italian Recipes for Sunday Dinners with La Famiglia 

Copyrighted material, property of Harper Horizon

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Sep 23, 2022
Harper Fendler makes a Penicillin Cocktail
00:13:36

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. 

Recipe
Serves 1

  • 2 ounces blended Scotch whisky (Famous Grouse)
  • 1 ounce fresh lemon juice
  • 1/2 ounce ginger syrup
  • 1/2 ounce honey syrup
  • 1/4 ounce Islay Scotch
  • Tumbler, chilled
  • Lemon peel and (optional) candied ginger, for garnish
  1. Shake first 4 ingredients with ice.
  2. Fine strain into tumbler over large rock.
  3. Float Islay Scotch over top of drink.
  4. Garnish with lemon twist and candied ginger, if desired.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Sep 16, 2022
Revisiting Emma Laperruque makes Tuna Avocado Toast
00:18:10

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, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:23) before starting the episode.

Tuna-Avocado Toast

Serves One

  • 2 slices of bread
  • 1 small, ripe avocado
  • 1 (5oz) can oil-packed tuna
  • 1tbsp fresh squeezed lemon juice
  • Kosher salt
  • Fresh ground pepper
  1. Toast 2 slices of bread however you want (toaster, broiler, pan).
  2. Halve, pit, and peel 1 small ripe avocado and add to a bowl with 1 drained (5-ounce/140g) can oil-packed tuna, 1 tablespoon freshly squeezed lemon juice, and a big pinch each of kosher salt and freshly ground black pepper.
  3. Mash with a fork until it’s as smooth or chunky as you want, adjust the seasonings to taste, then divide between the toast.
  4. Finish with another squeeze of lemon and a sprinkle of salt and pepper. (Psst: If you want a more avocado-y situation, you can use a large avocado, then stretch to 3 to 4 slices.)
Sep 09, 2022
Harper Fendler Makes a Sloe Gin Fizz
00:16:39

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Harper starts listing them at 04:30) before starting the episode.

Recipe

Serves 1

  • 2.5 oz Hayman's Sloe Gin
  • 1 oz Fresh Lemon Juice
  • 0.5 oz Rich Simple Syrup (2 parts sugar, 1 part water)
  • Club Soda
  • Lemon Peel
  • Egg White (optional)
  • Chilled 7-8 oz tumbler

Necessary tools

  • Shaker Tins
  • Jigger
  • Hawthorn Strainer
  • Fine Strainer
  • Citrus Juicer

Reverse Dry Shake Method 

  1. Add first 3 ingredients to shaker with ice, shake until tins are frosted
  2. Strain and dump ice, shake again
  3. Fine strain into chilled tumbler, top with 2-3 oz of soda
  4. Garnish with twist of lemon
     

IF INCLUDING EGG WHITE (Traditional Dry Shake Method) 

  1. Add first 3 ingredients and egg white to shaker, shake
  2. Add ice, shake again until shaker tins are cold to the touch
  3. Fine strain into chilled tumbler, top with 2-3 oz of soda
  4. Garnish with twist of lemon

 

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Sep 02, 2022
Gracias Madre's Maxwell Reis makes Agave Cocktails
00:08:55

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. 

Purista Margarita Recipe
Makes 2 cocktails

Chile Salt & Agave Syrup

  • 1/2 cup Himalayan salt
  • 2 teaspoons chipotle powder
  • 2/3 cup agave nectar
  • 1/3 cup boiling water

Cocktails

  • 4 ounces blanco tequila or mezcal
  • 4 dashes orange bitters
  • 2 ounces fresh lime juice
  • 3/4 ounce agave syrup
  • Chile salt
  • Lime peel or jalapeño slice, for the rim
  1. Make the chile salt: In a small jar, add the salt and chipotle powder. Store covered for up to 1 month.
  2. Make the agave syrup: In a medium jar, add the agave and water and stir until the agave has dissolved into the water. Cover and store in the refrigerator for up to 1 month.
  3. Make the cocktails: In a cocktail shaker with ice, add the tequila, bitters, lime juice, and 3/4 ounce of the agave syrup. Shake well. Dip two rocks glasses in the chile salt and add ice. Strain the tequila mixture over the ice and garnish with a lime peel or jalapeño.

Oaxacan Cup Recipe

Makes 2 cocktails

Cocktails

  • 4 ounces mezcal
  • 1 lime, sliced into wedges
  • 12-16 slices of Persian cucumber (about two cucumbers)
  • 4-6 slices of jalepeño (about 1 chile)
  • 1 1/2 ounces agave syrup (see above)
  • 1 cup ice cubes
  • Chile salt (see above)
  • 1 splash soda water
  1. Make the chile salt: In a small jar, add the salt and chipotle powder. Store covered for up to 1 month.
  2. Make the agave syrup: In a medium jar, add the agave and water and stir until the agave has dissolved into the water. Cover and store in the refrigerator for up to 1 month.
  3. Muddle cucumbers, lime wedges and jalapeños in a shaker tin. Add agave syrup, mezcal, and ice cubes, and roughly shake.
  4. Add a splash of soda water, then pour contents of shaker tin into two glasses.
  5. Garnish with cucumber wheel and sprinkle of chile salt.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Aug 19, 2022
Danny Trejo’s Pollo Frito Quesadilla
00:03:18

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. 

Recipe
Makes 2 quesadillas

Quesadilla with Cabbage Slaw

  • 2 cups sour cream
  • 4 chipotle chiles from a can of chipotles in adobo sauce, plus 2 tablespoons of the adobo sauce
  • 2 limes, juiced
  • 2 teaspoons kosher salt
  • 1/2 cup shredded green cabbage
  • 2 (13-inch) flour tortillas
  • 2 cups shredded Mexican-style cheese blend
  • 1 1/2 cups chopped Trejo's Fried Chicken, about 1/3 of the recipe below (or, you can use any type of leftover fried chicken)
  • 2 serrano chiles, finely chopped

Danny Trejo's Fried Chicken (serves 4)

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 3 teaspoons kosher salt
  • 4 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons sweet paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups canola oil
  • 2 cups buttermilk

Quesadilla with Cabbage Slaw

  1. Make the crema: Put the sour cream, chipotles, adobo sauce, lime juice, and salt in a blender and puree until smooth. (If making in advance, keep the crema in an airtight container and refrigerate for up to 3 days.)
  2. Make the slaw: In a medium bowl, combine the cabbage and ¼ cup of the chipotle crema, mixing well.
  3. Heat a large pan or cast-iron skillet over medium-high heat. Place a tortilla in the pan and cook until it is lightly browned, about 30 seconds. Turn the tortilla over and spread 1 cup of the cheese evenly across the top, followed by ¾ cup of the fried chicken. Sprinkle half of the cabbage mixture over the chicken and top with half of the serranos, spreading evenly. Cook until the cheese begins to melt, about 3 minutes. Fold the tortilla in half and cook for 45 seconds, then turn the quesadilla over and cook for another 45 seconds. 
  4. Transfer the quesadilla to a cutting board and cut it into 4 wedges. Repeat with the remaining tortilla and fillings. Serve with the remaining chipotle crema on the side.

Danny Trejo's Fried Chicken (serves 4)

  1. Cut the chicken thighs into 1-inch-wide strips. Place the strips in a bowl and season them with 2 teaspoons of the salt. Set the chicken aside for 30 minutes at room temperature. In a medium bowl, whisk together the flour, garlic powder, onion powder, oregano, paprika, cayenne, remaining teaspoon salt, and black pepper. Heat the oil in a large heavy-bottomed pot set over medium-high heat until it reaches 350°F on an instant-read thermometer.
  2. Drain off any liquid in the bowl of chicken and pour the buttermilk over the chicken. Lift the chicken pieces out of the buttermilk, letting the excess drip back into the bowl, and then dredge them through the spiced flour, shaking off any excess. 
  3. Slowly lower a few chicken pieces (you don’t want to overcrowd the pot) into the hot oil and cook, turning them often, until they are golden brown, 7 to 10 minutes. To check if it’s done, remove a piece of chicken and test its internal temperature with an instant-read thermometer—it should read 165°F. Drain the fried chicken on a wire rack or paper towels, and repeat with the remaining pieces. Serve hot or at room temperature.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Aug 12, 2022
The Perfect Lobster Rolls with Cousins Maine Lobster
00:11:07

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. 

Recipe
Makes 1

  • Split top bun
  • Butter
  • Lemon
  • Mayo
  • Lobster meat (claw & knuckle)
  1. Toast the split top bun on a skillet or grill until golden brown
  2. Put mayonnaise on the inside of the toasted bun
  3. Add cooked claw and knuckle meat
  4. Top with fresh squeezed lemon

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Aug 05, 2022
Couscous, Cherry Tomato & Herb Salad with Arati Menon
00:20:13

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before starting the episode.

Ottolenghi's Couscous, Cherry Tomato & Herb Salad

  • 1 1/2 cups couscous
  • 6 tablespoons olive oil
  • 2 teaspoons ras el hanout
  • Salt and black pepper
  • 1 2/3 cups boiling water
  • 10 ounces cherry tomatoes
  • 2 onions, sliced paper-thin
  • 1/4 cup golden raisins
  • 1 teaspoon cumin seeds, toasted and lightly crushed
  • 1/3 cup roasted and salted almonds, roughly chopped
  • 3/4 cup cilantro leaves, roughly chopped
  • 3/4 cup mint leaves, roughly torn
  • 1 lemon (finely zest to get 1 teaspoon, then juice to get 1 tablespoon)
  1. Place the couscous in a medium bowl. Drizzle with 2 tablespoons of oil, sprinkle with 1 teaspoon ras el hanout, 3/4 teaspoon of salt, and plenty of pepper, then pour in the boiling water. Stir, cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil, fluff the couscous with a fork, and set aside to cool.
  2. Put 1 tablespoon of oil into a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3 to 4 minutes, stirring a few times, until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt, and set aside with any juices.
  3. Wipe the pan clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining 1 teaspoon of ras el hanout, and 1/8 teaspoon salt and fry for 10 to 12 minutes, stirring until dark golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.
  4. Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cumin, almonds, cilantro, mint, lemon zest, lemon juice, 1/4 teaspoon salt, and a generous grind of pepper and mix gently.
  5. Transfer to a serving platter, top with the tomatoes, and serve.

Photo by Jonathan Lovekin.

Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jul 29, 2022
Zoe Francois makes Candied Carrot Peel
00:14:42

When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Zoë starts listing them at 1:03) before starting the episode.

Carrot Peel Candy

  • 1 cup (240 milliliters) simple syrup
  • 1 tablespoon orange blossom water, or 1/2 teaspoon orange extract
  • 1 pinch kosher salt
  • Peels from 2 pounds (900 grams) organic carrots, washed
  1. Preheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.
  2. In a saucepan over medium-low heat, stir together the simple syrup, orange blossom water, and salt and warm to a gentle simmer. Add the carrot peels and cook just until the peels are turning translucent.
  3. Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.
  4. Bake until the carrot peels start to curl up, anywhere from 30 to 60 minutes, depending on their thickness. Then turn the oven temperature to 100°F / 40°C and bake until completely dry; this can take several hours.
  5. Transfer to an airtight container and store in a cool, dry place for up to 48 hours.
Jul 22, 2022
A Perfectly Refreshing Sip
00:10:30

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.

Yu the Great From Samantha Azarow
Serves 1

Yu the Great

  • 1 ounce Basil-Matcha Syrup (recipe follows)
  • 3/4 ounce freshly squeezed lime juice
  • 1 ounce full-fat coconut milk, well shaken
  • 3 ounces soda water
  • Matcha powder, for garnish

Basil-Matcha Syrup

  • 1 1/2 teaspoons matcha powder
  • 1 cup loosely packed fresh Thai basil leaves
  • 1 cup sugar

Yu the Great

  1. Combine the syrup, lime juice, and coconut milk in a cock-ail shaker. Fill with ice, seal the shaker, and shake just to combine, about 3 seconds. Double-strain into a tumbler filled with ice and top with soda water. (This will produce foam, so pour slowly and carefully.) To garnish, sift matcha powder on top of the foam.

Basil-Matcha Syrup

  1. Combine the matcha powder, basil, sugar, and 3⁄4 cup water in a blender and blend on high until smooth and bright green and the sugar is dissolved, about 2 minutes. Strain through a cheesecloth-lined strainer, discard the solids, and let the syrup cool to room temperature. The syrup will keep for 1 week in the refrigerator.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jul 15, 2022
Delicious No Churn Ice Cream with Joy the Baker
00:14:21

Nothing is better in summer than some delicious, creamy, fudgy ice cream. The only thing that can improve it is being able to make it yourself. In this episode, Joy the Baker cooks her way through the perfect summer treat which you can whip up in no time at all.

Recipe
Makes 3 cups

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

2 tablespoons instant espresso powder

2 tablespoons espresso liquor (optional) 

2 ounces cream cheese, softened to room temperature

2 cups heavy cream

1/2 - 3/4 cup fudge (store-bought or recipe that follows)

 

Mocha Hot Fudge Sauce

Makes 11/2 cups

  • 1/4 cup unsweetened Dutch-processed cocoa powder
  • 1/3 cup packed dark brown sugar
  • 1/2 cup light corn syrup
  • 2/3 cup heavy cream
  • 1/4 teaspoon salt
  • 6 ounces good bittersweet chocolate (not unsweetened), finely chopped
  • 2 tablespoon unsalted butter, cup into 4 cubes
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder
  • 1 tablespoon hot water

 

Mocha Hot Fudge Sauce 

  1. In a medium saucepan over medium heat,  stir together cocoa powder, brown sugar, corn syrup, heavy cream, salt and half of the chopped chocolate. Stir until chocolate is melted.  Cook mixture at a simmer, stirring occasionally, for 5 minutes.
  2. In a small bowl, dissolve the espresso powder in hot water.
  3. Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla.  Stir until smooth.  Cool slightly before serving.
  4. Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over low heat, stirring to serve after it’s been chilled.

No Churn Coffee Fudge Ripple Ice Cream 

  1. In a medium bowl whisk together sweetened condensed milk, vanilla, salt, instant espresso powder and espresso liquor (optional). Set aside. 
  2. In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form.  
  3. Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine.  Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine.  Add the final third and fold to combine. Swirl 1/2 - 3/4 cup fudge. Spoon into a 9x5-inch loaf pan and freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week. 

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jul 08, 2022
There's Nothing Plain about these Plantains Foster
00:09:32

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.

Plantains Foster

Serves 2

  • 1-2 large, ripe yellow plantains
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup dark brown sugar
  • 2 cinnamon sticks
  • 1 teaspoon vanilla extract
  • 1 medium orange
  • 1/4 cup dark rum
  • Pinch of salt
  • Vanilla ice cream, for serving
  1. Cut ends off each side of the plantain. Remove the peel by cutting a slit along the length of the plantain piercing the skin but not cutting through the flesh. Cut the plantain in half and cut each half into 4 slices to make a total of 8 slices.
  2. Heat a large (10-inch) skillet to medium heat and melt butter. Add the cinnamon sticks toast in the butter.
  3. Add dark brown sugar to the butter and continuously stir until the sugar melts and starts to bubble. A glossy cohesive sauce will start to form. Add plantain slices to the sugar mixture. Cook the plantain for about 4 to 5 minutes, flipping halfway through on each side. (If your heat is too high, the sauce will separate and break.)
  4. Stir in vanilla extract and orange zest.
  5. Slightly tilt your skillet away from you and pour in the rum away from you. The rum will instantly catch a small flame if you are cooking on a gas stove. Allow the flame to subside. If you are cooking on an electric/induction burner allow the alcohol content to cook off, about 2 minutes.
  6. Finish with a pinch of salt and immediately remove from the heat. Serve hot with ice cream.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jul 01, 2022
The Joys of Juneteenth with Nicole Taylor
00:21:36

We're sharing an episode of Genius Recipe Tapes where host Kristen Miglore sits down with Nicole Taylor to discuss her newest book, Watermelon and Red Birds: A Cookbook for Juneteenth and Other Black Celebrations, which is filled with recipes for summer gatherings, stories and essays that honor the legacy of Juneteenth.

Jun 19, 2022
Making the Most of Summer Blueberries
00:12:30

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.

One-Bowl Blueberry Buckle
Makes one 9-inch buckle

  • 1/2 cup (1 stick/113 grams) unsalted butter
  • 1 cup (125 grams) self-rising flour (see Author Notes)
  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 milliliters) whole milk
  • 1 teaspoon kosher salt
  • 1 cup (150 grams) fresh or frozen blueberries
  • Vanilla ice cream, for serving
  1. Heat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.
  2. Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it’s okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don’t get completely mixed; this yields the buttery, caramelized edges.
  3. Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it’s golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.

Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 3.0

http://creativecommons.org/licenses/by/3.0/

Jun 17, 2022
Wild Salmon + Fried Sage Gremolata made by Melina Hammer
00:12:11

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. 

 

Recipe
Serves 2
 

Gremolata

  • Finely grated zest from 3 lemons
  • Zest strips from 1 Meyer lemon, any bitter white pith removed, sliced very thinly
  • 1 tablespoon finely sliced garlic scapes or garlic chives, or 1 teaspoon minced garlic
  • 1 teaspoon finely sliced garlic chives
  • Sea salt
  • Freshly ground black pepper

Salmon

  • 1 Pound wild sockeye salmon, portioned into 2 fillets
  • Sea salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon salted butter
  • 1 Meyer lemon, cut in half horizontally

Sage

  • 2 tablespoons walnut oil
  • 1 handful fresh sage leaves

Make the gremolata

  1. In a small bowl, toss together the lemon zest and strips, the garlic scapes and chives, and season with salt and pepper.

Make the salmon and sage

  1. Pat the salmon dry and season with salt and pepper on both sides. Let sit at room temperature while you fry the sage.
  2. Pour 2 tablespoons walnut oil into a heavy sauté pan set over medium heat and heat until shimmering. Pan-fry the sage leaves—they should sizzle on contact. Cook no more than 3 minutes, turning once. They will turn a vivid green through the process. Tap excess oil from each leaf as you remove them from the pan, then place onto absorbent paper, set on a wire rack.
  3. Heat a large cast-iron skillet over medium-high heat. Add the olive oil and when it shimmers, place the salmon skin side down. Sear for 3 minutes, or until the flesh becomes opaque around the edges.
  4. Turn the fillets skin side up and add the butter, dragging it between the two as it foams. Tilt the pan and baste the salmon with the hot fat, using a long-handled large spoon to avoid being burned; repeat tilting and basting for another minute as it cooks. Transfer the salmon to a serving platter.
  5. Sear the lemon halves on medium heat in the remaining butter-oil mixture,3 minutes or until charred to your liking.Pile the fried sage leaves, layering with the gremolata mixture, onto the salmon, and serve the seared lemons alongside. Season with salt and pepper to taste and serve at once.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jun 10, 2022
Baked Avocado 'Fries' with Sriracha Mayo made by Nik Sharma
00:11:05

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. 

Recipe
Serves 4
For the sriracha mayo:

  • 3/4 cup (180 grams) mayonnaise
  • 1 to 2 garlic cloves, grated on a microplane zester
  • 2 tablespoons sriracha
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon smoked sweet paprika

For the baked avocado “fries”:

  • 1 large egg
  • 1 cup (60 grams) panko bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fine sea salt, plus more as needed
  • 1/4 cup (60 milliliters) extra-virgin olive oil
  • 4 small (or 2 large) ripe, firm California Avocados

For the sriracha mayo:

  1. Whisk all the ingredients together in a medium bowl and taste. If needed, season with salt or extra lemon juice. Note: This can be made 1 day ahead; store in an airtight container in the refrigerator until ready to use.

For the baked avocado “fries”:

  1. Preheat the oven to 420°F. Line a baking sheet with parchment paper.
  2. Place the egg in a medium mixing bowl and lightly whisk it until combined.
  3. Place the panko, garlic powder, onion powder, paprika, cumin, coriander, and ½ teaspoon fine sea salt in a large mixing bowl. Dry whisk to thoroughly combine, then fold in the olive oil. The panko should absorb the olive oil and no longer be dry and white but turn translucent.
  4. Work with one avocado at a time, to avoid browning of the cut fruit. Cut the avocados in half lengthwise, then remove and discard the seed and peel the skin. Cut the avocado into ½-inch-thick wedges and lay them out on the cutting board. Season lightly with salt.
  5. Using a fork and a large spoon, dip the avocado wedges into the whisked egg, drain the excess egg, and add the avocado to the panko mixture. Toss to coat well, transfer with a fork, tapping gently to remove any excess crumbs, and place the breaded avocado wedges on the prepared baking sheet. Prepare all the avocado wedges similarly. Bake for 15 to 20 minutes, or until golden-brown and crisp, rotating halfway through cooking. Remove from the oven, transfer to a serving dish, and serve hot (or warm) with the sriracha mayo. Note: These are best eaten within an hour of cooking.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

May 31, 2022
Amy Shuster Makes Pasta con Ceci
00:10:42

This week on Play Me a Recipe, Genius Recipe Tapes Producer, Amy Shuster cooks an absolutely genius recipe for Pasta con Ceci

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below  before starting the episode.

Recipe
Serves 2

  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 cloves garlic, peeled and smashed
  • 3 tablespoons good tomato paste
  • 1 teaspoon kosher salt, or more to taste
  • 1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
  • 1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
  • 2 cups boiling water
     
  1. In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

May 27, 2022
An Utterly Perfect Potato Salad
00:13:08

Some genius swaps turn a forgettable cookout extra into a boom-wham-pow side that steals the show! Listen along as Food52's Director of Content, Brinda Ayer, cooks her way through Monifa Dayo's recipe for The Best Potato Salad Ever.

Recipe
Serves 6 to 8

  • 4 shallots, peeled and finely diced
  • 1/2 cup apple cider vinegar
  • Kosher salt
  • 4 pounds medium Yukon Gold potatoes, quartered
  • Extra-virgin olive oil, for drizzling
  • Freshly ground black pepper, to taste
  • 1 pint full-fat yogurt (Straus is best)
  • 1 cup aioli (classic recipe will do, or store-bought)
  • 1 cup capers, drained
  • 1 bunch parsley leaves, coarsely chopped
  • 1 bunch cilantro leaves and stems, coarsely chopped
  • 8 large eggs
  • Flaky salt or fleur de sel, for garnish
  • 1 handful tarragon, leaves picked but not chopped, for garnish
  • 1 handful dill, leaves picked but not chopped, for garnish
  • Fresh coriander seeds, for sprinkling (optional)
  1. Finely dice the shallots, place in a small bowl and cover with the vinegar and 1½ tablespoons salt.
  2. Place the potatoes in a pot filled with super-salty water. Boil gently until the water is cloudy and the potatoes are fork-tender. Strain the potatoes in a colander, drain off the water, then let cool on a sheet pan.
  3. When the potatoes are cool enough to touch, peel and discard the skins. Once peeled, use your hands to break the potatoes into smaller pieces.
  4. Drain the vinegar from the shallots over the potatoes and drizzle generously with the oil. Add the drained shallots. Gently mix with your hands. sprinkle heavily with the pepper and add more oil. Spoon large dollops of yogurt and aioli in each corner. Add the capers. Sprinkle the parsley and cilantro on top.
  5. Gently mix with your hands or a large spoon, being careful to leave each element intact and distinct.
  6. meantime, bring water to boil in a small Dutch oven. Just before the water boils, crack a few eggs in the water, making sure to ever so gently swirl the water. Poach the eggs until the yolks are set but soft, keeping the water below a simmer. Retrieve the eggs from the water and lightly dry on a towel. Season each egg with fleur de sel and oil. Let cool.
  7. Place the eggs atop the potato salad. Using a spoon, cut a few into halves and some into quarters. Ever so gently, with your hands, incorporate the eggs into the salad. You want to show off the yolks, but you also want some of the eggs nestled in the potatoes.
  8. Spoon the salad onto a serving dish, drizzle with additional oil, and season with more black pepper and the fleur de sel. Garnish with the tarragon and dill. If in season, sprinkle fresh coriander seeds on top as well. Enjoy!

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

May 25, 2022
The Layered Smoothie That Has it All with Anita Shepherd
00:07:13

This week we're featuring another episode from Genius Recipe Tapes in which Anita Shepherd blends her way through the most beautiful smoothie you'll ever make. 

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. 

Recipe
Serves 2
For chia pudding layer:

  • 1 cup coconut water
  • 1 cup coconut yogurt
  • 2 tablespoons agave
  • 1/4 teaspoon rosewater
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chia seeds

For strawberry layers:

  • 1/2 cup fresh strawberries, stemmed and halved
  • 1 cup coconut yogurt
  • 1 cup frozen strawberries
  • 1/4 cup ice
  • 2 tablespoons agave, plus more for dipping strawberry slices
  • Fresh sliced strawberries and coconut flakes, to garnish
  1. Make Chia Pudding: Whisk coconut water, yogurt, agave, rosewater, and vanilla extract together in a bowl or quart container. Pour in chia seeds and whisk. Cover and refrigerate for at least one hour or overnight.
  2. Make Strawberry Puree: Place ½ cup fresh strawberries in a blender and puree until smooth. Set aside.
  3. Make Strawberry Smoothie: Place coconut yogurt, frozen strawberries, ice and agave into a blender. Blend until smooth.
  4. To assemble, carefully dip strawberry slices in a little agave and press firmly against the inside of each glass to decorate. Fill glasses in layers with strawberry puree, chia pudding, and strawberry smoothie. Top with coconut flakes. Serve cold.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

May 20, 2022
Harry Sultan makes Pork Shoulder Ragu
00:18:30

On this episode of Play Me a Recipe, Food52 podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, 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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 6

  • 2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 small pat butter
  • 1 28-ounce can whole tomatoes, with juice
  • 1 cup red wine
  • 5 sprigs fresh thyme
  • 5 sprigs fresh oregano
  • 1 Small handful of fennel seeds
  • 1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)
  • 1 pound Pappardelle
  • 1 handful Freshly grated Parmesan
  1. Preheat oven to 325° F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.
  2. Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.
  3. Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.
  4. Cook 1 to 2 pounds pasta according to package directions. When it’s is ready, put into individual bowls and top with ragu and lots of Parm. Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

May 06, 2022
Ali Slagle makes Godmother's Egg Salad
00:19:31

Listen and follow along as Ali Slagle cooks her way through The Godmother Egg Salad - an homage to a favorite Italian sub of the Bay Cities Deli in Santa Monica, California. It's perfect on toast, with boiled potatoes, or over a heap of shredded iceberg lettuce or radicchio. Use this recipe as is, or as a jumping off point to make it your own

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 4

  • 10 large eggs
  • 1/4 small red onion
  • 3 tablespoons red wine vinegar, divided
  • 1 1/2 tablespoons dried oregano
  • kosher salt
  • freshly ground black pepper
  • 4 to 8 pickled peppers (peperoncini, peppadews), plus brine
  • 4 ounces cured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  1. Bring a medium saucepan of water to a boil. Add the eggs and boil for 9 minutes. Transfer to an ice bath to cool.
  2. Meanwhile, coarsely chop the red onion. Transfer to a medium bowl. Add the dried oregano and red wine vinegar, season with salt and pepper, and stir to combine. Thinly slice the pickled peppers, depending on heat tolerance.
  3. Peel the eggs, then rip them into 8 to 10 pieces each and drop them into the bowl. Season with salt and pepper. Add the olive oil, remaining red wine vinegar, 1 tablespoon pickled pepper brine, and Dijon mustard. Stir vigorously until the yolks start to emulsify with the dressing (egg yolk + oil = mayo!). Stir in the sliced peppers and meat. Season to taste with salt and pepper.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Apr 29, 2022
Remember When Amanda Hesser Made Peach Tart?
00:18:19

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.

Peach Tart

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 3/4 cup plus 1 teaspoon sugar
  • 1/4 cup vegetable or canola oil
  • 1/4 cup mild olive oil
  • 2 tablespoons whole milk
  • 1/2 teaspoon almond extract
  • 2 tablespoons cold, unsalted butter
  • 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
  1. Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
  2. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
  3. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

Have a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Apr 22, 2022
Revisiting Carla Lalli Music's 'Sorry, I Love Celery"
00:24:05

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:03) before starting the episode.

Sorry, I Love Celery

Serves 4 to 6

Ingredients:

  • 3 anchovy fillets packed in oil, drained
  • 2 garlic cloves
  • kosher salt
  • freshly ground pepper
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon Aleppo pepper
  • 10 Castelvetrano olives
  • 6 Piparra peppers
  • 1 bunch celery
  • 2 ounces Parmigiano
  • 1/2 cup parsley leaves and tender stems
  1. In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)
  2. Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
  3. Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.
  4. Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.
  5. Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
  6. Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.
Apr 15, 2022
[BONUS] Tahdig Ta-Da
00:53:46

Host Peter J. Kim rings in Persian New Year with stories, laughter, and dancing alongside some truly incredible guests. Emmy-award-winning actress Shohreh Aghdashloo, Top Chef judge and former Food & Wine editor in chief Nilou Motamed who both talk to Peter about why rice is fundamental to the Iranian culinary experience, and Yvette Massoudi, the singer and founder of the band Mitra Sumara who's music facilitates a truly irresistible urge to dance. 

 

Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

Apr 08, 2022
Eitan Bernath makes Triple Pea Salad with Crunchy Farro
00:21:06

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, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 6

  • 1/2 cup uncooked farro
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 1/4 cup fresh parsley leaves, tightly packed
  • 2 tablespoons chopped fresh oregano leaves
  • 2 tablespoons chopped fresh basil leaves
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 1 cup frozen peas
  • Neutral oil, for frying
  • 1 (6-ounce) package snow peas (about 2 packed cups), ends trimmed and destringed and cut on the bias into 1/2-inch pieces
  • 1 (6-ounce) package sugar snap peas (about 2 packed cups), ends trimmed and cut on the bias into 1/2-inch pieces
  • Shaved Parmesan cheese, for garnish
  1. Line a small sheet pan with paper towels and set aside. Cook farro according to the package directions, drain well, and spread out onto the prepared sheet pan. Set aside in the refrigerator for at lease 1 hour to slightly dry out, or up to overnight.
  2. In a large bowl, whisk together the olive oil, sherry vinegar, parsley, oregano, basil, and garlic to combine. Taste and season with salt and pepper. Set the vinaigrette aside to let the flavors marry.
  3. Add the peas to a microwave-safe bowl and microwave for 2 to 3 minutes, or until slightly warm to the touch. Line another small sheet pan with paper towels. Transfer the cooked peas to the lined sheet pan and roll them around on the paper until most of the moisture has been soaked up. Place in the refrigerator until ready to use.
  4. In a medium skillet, add 1/2 inch of neutral oil and heat to 400°F. Line another small sheet pan with paper towels while the oil is preheating. Add the farro and gently stir it with a slotted spoon to ensure the farro does not clump together. Cook for 90 seconds, or until the farro turns a deeper golden color. Remove with a slotted spoon and transfer to the prepared sheet pan. Season with salt and set aside to cool.
  5. Once the farro has cooled, add it to the large bowl with the vinaigrette, along with the snow peas, sugar snap peas, and cooked peas. Toss to combine and transfer the salad to a serving bowl. Add shaved Parmesan over the top and serve immediately.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Apr 01, 2022
Nashville Hoecakes with Pitmaster Pat Martin
00:14:15

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. 

On this episode, Pitmaster Pat Martin talks about the quintessential hoecake and some of the principles of barbecue. 

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below 

Recipe

10 to 12 hoecakes (1 or 2 per person)

  • 2 1/2 cups medium-ground white cornmeal
  • 3/4 teaspoons freshly ground black pepper
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 egg, beaten
  • 3 cups whole buttermilk
  • 1/4 cup lard or bacon grease, melted, plus more for cooking
  • 4 tablespoons butter, melted for brushing
  1. Prepare a medium-high grill (4 to 5 seconds using the Hand Test)
  2. In a medium bowl, whisk together the cornmeal, pepper, and salt.
  3. In a separate bowl, whisk together the egg and buttermilk to combine. Wile whisking, add the warm pork fat to the egg/buttermilk mixture slowly to prevent the egg mixture from cooking. Add the buttermilk mixture to the cornmeal mixture and use a whisk to stir until smooth but do not overmix. It should have the same consistency as pancake batter.
  4. Set a cast-iron skillet on the grill and let it heat up for a few minutes. Brush the skillet with a 1 teaspoon of the lard and heat until it looks shiny. Working in batches, scoop 1/3 cup batter into the pan for each hoecake and cook, without moving, until the batter starts to slightly lift around the edges, 3 to 4 minutes. Flip the hoecakes, brush the tops with the melted butter and cook until bottom is golden brown and crispy, 3 to 4 minutes longer. Place the cooked hoecakes on a platter and cover with a kitchen towel to keep warm.
  5. Repeat until all the batter is cooked. Serve immediately; hoecakes will dry out if you try to rewarm them. 

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Mar 25, 2022
Annada Rathi makes Indian Peanutty Noodles
00:19:26

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, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 2
 

Peanut chutney

  • 1 cup unsalted, unroasted peanuts
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chile powder
  • 1/4 teaspoon salt

Indian peanutty noodles

  • 6 ounces udon or soba noodles
  • 2 tablespoons vegetable oil
  • 1 cup broccoli florets, chopped into 1-inch pieces
  • 1 cup red bell pepper, chopped into 1-inch pieces
  • 3/4 cup thinly sliced scallions, divided
  • 2 tablespoons peanut chutney, prepared above
  • 1 to 2 tablespoons light soy sauce, to taste

Peanut chutney

  1. Roast the peanuts in a 350°F oven (or toaster oven, like I do) for 6 to 8 minutes, or until the nuts have turned dark brown, a shade darker than golden brown. Keep an eye on them! (After 3 minutes, turn the pan in such a way that the peanuts in the back come to the front.) Turn the oven off, take the peanuts out, and let cool.
  2. In a food processor or blender, blitz all of the chutney ingredients (cumin powder, red chile powder, and salt) along with the peanuts into a coarse powder. Keep in a zip-top bag or tightly sealed jar.

Indian peanutty noodles

  1. Cook the noodles according to the instructions on their packet and set aside. Keep half a cup of water in which you boiled the noodles.
  2. Heat the vegetable oil in a skillet. Add half of the scallions and let cook for a minute. Add broccoli and sauté for 5 minutes. Feel free to add broccoli stems too. Follow with red bell pepper for about 3 to 4 minutes. (We want both these vegetables to lose their raw flavor, yet still have a bite.) Feel free to substitute with vegetables of your choice as long as the vegetables retain some bite, shape and do not become mushy. Carrots, red onions, snap peas, zucchini, water chestnuts, baby corn, mushrooms, French beans are great substitutes. 
  3. Add peanut chutney and mix well, followed by the soy sauce, and sauté till the sauce coats all of the vegetables.
  4. Add boiled noodles and mix till the noodles are coated evenly with the soy sauce/peanut chutney mixture. Pour some of the starchy noodle water if you like your noodles wetter.
  5. Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce on the side.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Mar 18, 2022
[BONUS] The Korean Sauce Everyone Should Know
00:31:30

If you enjoyed this recipe, be sure to follow The Genius Recipe Tapes wherever you get your podcasts. 

Referenced in this episode 

Genius-Hunter Extra Credit 

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

 

Mar 11, 2022
Anna Jones makes Saag Aloo Shepherd's Pie
00:26:56

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, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe

For the rajma masala base

  • 2 tbsp ghee (or coconut oil)
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2in piece of ginger, peeled and finely chopped
  • 1 green chilli, finely chopped
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 2 x 400g tins pinto or borlotti beans
  • 1 x 400g tin chopped tomatoes

For the saag aloo topping

  • 2lb 4 oz small new or red skin potatoes (large ones cut in half)
  • 1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped
  • 1 ¾oz ghee (or unsalted butter)
  • 1 tsp cumin seeds
  • 1 tbsp black mustard seeds
  • 1 tsp ground turmeric
  • 7oz baby spinach, washed
  1. To make the rajma masala base, heat the ghee or coconut oil in a large pan.
  2. Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet.
  3. Add the garlic, ginger and chilli and cook for another 5 minutes.
  4. Add the spices to the pan and stir for a couple of minutes until it all smells fragrant.
  5. Stir in the tinned beans and their liquid, the tomatoes and 14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.
  6. Preheat the oven to 400F. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.
  7. Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 3½fl oz water, the potatoes, cauliflower and half of the spinach.
  8. Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.
  9. Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining ghee and drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Mar 04, 2022
Vanessa Lavorato makes Double Chocolate Weed Brownies
00:13:31

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, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Makes 16 brownies (8 to 10 milligrams THC per brownie)

Cannabutter

  • 1/2 cup (113 grams) unsalted butter
  • 1 gram quality cannabis flower

Weed brownies

  • 1/4 cup (21 grams) natural cocoa powder, plus more for the pan
  • Cannabutter (above)
  • 1/2 cup (100 grams) chopped dark chocolate
  • 1 1/4 cups (250 grams) granulated sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup (90 grams) all-purpose flour
  • 1/2 cup (57 grams) chopped toasted nuts (optional)
  1. Make the cannabutter, following the quantities listed above and my step-by-step guide linked here.
  2. Butter an 8x8-inch pan, then dust with cocoa. Heat the oven to 350°F (177°C).
  3. In a bain marie (or in the microwave in 10-second intervals), melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the sugar, molasses, vanilla, and salt.
  4. Add one egg at a time, mixing well after each. Beat for about 5 minutes, until a 5-second ribbon forms on the top of the batter when you lift the whisk. Stir in the chopped nuts (if you’re using them). Sift or whisk the flour with the cocoa powder, then add to the chocolate mixture. Combine just until the flour disappears (don’t overmix).
  5. Pour the batter into the pan and place in the center of the oven. Bake for about 25 minutes, until a glossy top forms and starts to crack. Keep an eye on the edges, they will firm up first. To check, insert a toothpick near the corner—it should have a few moist crumbs.
  6. Let cool on a wire rack for at least 10 minutes before cutting into 16 brownies. (If you’d like—and if your pan isn’t glass—you can plunge the pan into cold water immediately out of the oven. The temperature shock achieves a chewy crust while maintaining the gooey center, a tip I learned from Eric Kim.)
  7. Store the brownies in an airtight container for up to a week. For longer storage, cut and freeze the brownies, then warm up in the microwave or oven before serving.

If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. 

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Feb 25, 2022
Joy the Baker makes Pecan Orange Galette des Rois
00:35:31

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Makes One 9-inch Cake
 

For the puff pastry

  • 3 1/4 cups (413 grams) all-purpose flour
  • 1/2 cup (65 grams) whole wheat flour
  • 3/4 teaspoon sea salt
  • 2 tablespoons granulated sugar
  • 12 ounces (399 grams) unsalted cold butter, cubed
  • 1 cup cold water
  • 1 tablespoon apple cider vinegar

For the filling

  • 1 1/4 cups (160 grams) cup shelled pecan halves
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (34 grams) all-purpose flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon fresh grated orange zest
  • 1 large egg
  • 1 large egg white, yolk reserved
  • 1/2 cup (113 grams) unsalted butter, softened
  • 1 large egg (to combine with yolk for egg wash)
  1. To make the pastry, in a large bowl whisk together the two flours, salt, and sugar. Add the cold butter all at once to the flour mixture and use your fingers to fluff and combine, coating all the butter.
  2. Use your fingers to break the butter down into the flour. Press the butter chunks between your thumb and index fingers into rough sheets of butter.
  3. Break all of the butter pieces down, creating pea size chunks of butter along with flattened sheets of butter. This usually takes me about 5 to 7 minutes. Work quickly as to not heat the butter with your hands too much.
  4. Make a well in the center of the flour and butter mixture. Stir together cold water and vinegar. Add 3/4 of the liquid to the flour. Mix the flour mixture towards the center, tossing together the wet and dry ingredients. Add more of the water mixture as necessary to create a moist but still fairly dry dough. Dump the dough out onto the counter and start to gently knead together into a thick rectangle. Add more water as necessary and you'll know you have enough liquid when there are no dry patches remaining.
  5. Wrap the dough in plastic wrap and chill for 1 hour.
  6. Once the dough is well chilled, remove it from the refrigerator and place on a well-floured counter. Roll the dough into a 1/2-inch thick rectangle roughly 6x16-inches wide and along.
  7. Position the rectangle long way from where you stand extending out long in front of you. Fold the bottom third of the dough up towards the center. Fold the top third of the dough down over the first fold. This is a letter fold we'll repeat.
  8. Rotate the dough a quarter turn clockwise so the ends of the folds are facing towards you and away from you. Roll the dough out long into a 1/2-inch thick rectangle again so that it extends long out in front of you. Fold into the letter fold once again. Rotate and roll and fold once again.
  9. Complete 4 roll and fold laminations. You may need to return the dough to the refrigerator to rechill the butter in the middle of working. Cold butter is best.
  10. After the 4th fold, divide the dough in two. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
  11. While the pastry rests, make the pecan filling.
  12. To make the filling, in the bowl of a food processor fitted with the blade attachment pulse the pecan flour, sugar, flour, salt, and zest to combine. Add the egg and white and pulse to combine. Scrape down the bottom and sides of the bowl.
  13. With the mixer running on low, add the softened butter, a tablespoon at a time. The butter will emulsify as it's added to the nut mixture, thicken and become really luscious. Scrape the filling into a container, cover and store in the refrigerator until it's time to fill the cake.
  14. In a small bowl whisk together reserved egg yolk and egg for egg wash.
  15. Remove the chilled puff pastry from the refrigerator. Very lightly dust the counter with flour and roll puff pastry into a rectangle between roughly 1/4-1/2 inch in thickness. You'll want the dough thicker than 1/4-inch but no thicker than 1/2-inch in thickness.
  16. Next, we'll cut our dough rounds. Place a round 8 or 9-inch cake pan, top side down, over half of the dough leaving enough dough to the side to cut a second round. Use a small pairing knife to trace around the cake pan, cutting a round. Trace and cut a second round on the other half of the dough. Gather the excess dough, wrap and refrigerate.
  17. Place one dough round on a rimmed baking sheet lined with parchment paper. Lightly brush dough with egg wash.
  18. Remove filling from the refrigerator and spread over the egg wash brushed dough. Leave 1-inch border around the edges of the dough.
  19. Top with the second dough round, pressing from the center evenly out towards the edges, pressing out any air bubbles.
  20. Press the edges well to seal the pecan filling into the center of the dough. Use a small dowel or knife to create a single vent hole in the center of the cake, piercing through the top layer of dough into the filling.
  21. Lightly brush the top of the cake with egg wash.
  22. Use a small knife to trace a design across the top of the cake. This will show through the egg wash as it bakes and help the dough grow as it puffs. Use your fingers or the back of a knife to crimp the edges of the dough.
  23. Allow the cake to rest in the refrigerator while the oven preheats. Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Bake for 25-30 minutes until puffed and golden brown.
  24. Allow to cool to room temperature before slicing and enjoying. Store any leftovers wrapped at room temperature for up to 3 days.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Feb 18, 2022
Peter J Kim Gets Jiggy with Kimchi Jiggae
00:14:14

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Peter starts listing them at 1:31 before starting the episode.

Recipe

  • 1 lb chopped kimchi
  • 8oz bacon, cut into 3/4 inch slices
  • 1 onion, thinly sliced
  • 3 tbsp, doenjang or miso
  • 1/2 bunch lacinato kale, coarsely shredded
  • 1 medium purple daikon, cut into 3/4 inch cubes
  • 6 medium garlic cloves, thinly sliced
  • 1 package tofu, chopped into cubes
  • 4 scallions, thinly sliced for garnish
  1. Into a medium pot add bacon. Turn heat to medium and let bacon render
  2. Once fat from bacon has rendered, add onions and stir until beginning to caramelize
  3. Stir the doengjang or miso in with bacon and onions for 2-3 minutes
  4. Use kimchi brine to deglaze pot and add all but a couple ounces of kimchi
  5. Once pot is deglazed, add garlic and 6 cups of water and bring to a simmer
  6. Add kale, daikon, and tofu to pot and stir
  7. Let jiggae simmer for 30 to 60 minutes, until vegetables are cooked to your liking.
  8. After 30-60 minutes, remove pot from heat
  9. Add scallions and fresh kimchi

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Feb 11, 2022
Gaby Melian makes Mom's Fish
00:17:23

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Gaby starts listing them at 1:12) before starting the episode.

Recipe
Serves 2

  • 2 tablespoons olive oil, divided
  • 1 lb yukon or red bliss potato (3 to 4 size A about 2.5-inches in diameter), thinly sliced.
  • 1 medium red pepper (about 8 oz), julienne about ¼ inch.
  • 1 medium onion (about 8 oz), sliced
  • 2 tablespoons olive oil, divided
  • 1 lb Cod filet
  • 2 teaspoons dry oregano, divided
  • 2 teaspoons dry thyme, divided
  • Good Kosher Salt, to taste
  • Freshly ground black pepper, to taste.
  1. Pre-heat your oven at 350 F degrees.
  2. Rinse potatoes well under running cold water in a colander, to remove excess starch.
  3. Place potatoes in a bowl, add sliced red peppers and sliced onions. Add 1 tablespoon of olive oil, 1 teaspoon dry oregano, 1 teaspoon of dry thyme, salt and pepper to taste. Mix gently with your hands. Transfer to the parchment covered baking dish, and gently arranged in the bottom creating a bed for your fish
  4. Place pieces of fish on top of the mixture of potatoes, peppers and onion. Add remaining olive oil and dry herbs over the fish, Season generously with salt and pepper.
  5. Cook until your potatoes are fork tender, about 15 minutes. You can remove the fish with the help of a spatula at this point and continue cooking your potatoes until desired color.
  6. Serve warm, if you heard my story this dish makes a great leftover. And it is very easily scalable.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Feb 04, 2022
Revisiting Black Bean & Corn Burgers with Brinda Ayer
00:17:04

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:28) before starting the episode.

Black Bean & Corn Burgers

  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3 cups (or 2 cans) cooked black beans, divided
  • 1 1/2 teaspoons cumin powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1 pinch black pepper or red pepper flakes, to taste
  • 2/3 cup quick oats or bread crumbs, plus extra as needed
  • 3/4 cup fresh (or frozen and thawed) corn
  1. Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
  2. Add 2 cups of the beans, the cumin, the paprika, the chili powder, the sea salt, and pepper to taste. Stir in the sauté pan till all is warm.
  3. Preheat your oven to 350° F.
  4. Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it's well combined but still has texture.
  5. Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
  6. Shape mixture into four large or six smaller patties. Transfer burgers to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once through. Alternately, you can chill them for twenty minutes before transferring them to a grill and cooking through. You can also pan fry them in olive oil until golden on each side.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jan 28, 2022
Revisiting Dan Pelosi's Mom's Portugese Rice
00:21:36

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39). 

Mom's Portuguese Rice
Serves 4 to 6

  • 1/4 cup olive oil
  • 3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal
  • 1 red pepper, chopped small
  • 1 large white onion, chopped small
  • 1 heaping tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (6-ounce) can tomato paste
  • 1 cup long grain white  rice
  • 3 cups chicken stock
  • 2 bay leaves
  • A handful of chopped parsley

1. Pre-heat oven to 350 degrees. 

2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly.  Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.

3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes. 

4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes. 

5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes. 

6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix. 

7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.

8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven. 

9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.

10. Served topped with chopped parsley and enjoy! 

Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice! 

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Jan 21, 2022
Revisiting Molly Baz's Cae Sal
00:27:56

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.

Molly Baz's Cae Sal
Serves 4

  • 1 garlic clove
  • 1 lemon
  • 4 romaine hearts

Dairy

  • 2 large eggs
  • 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving

Pantry

  • 1/2 crusty baguette (about 6 ounces)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Coarsely ground black pepper
  • 4 oil-packed anchovy fillets
  • 1 teaspoon Dijon mustard
  • 1/2 cup canola or vegetable oil
  • 1 teaspoon Worcestershire sauce
  1. Make the croutons: Preheat the oven to 350°F. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.
  2. Make the dressing:*
    Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and reserve the whites for another use.
    Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
    Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl.
    Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil.
    Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
    Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with aside of crouts.

    *You are about to make mayonnaise by hand, BUT it’s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion.
     
  3. Prep the lettuce: Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet.**

    **It’s always a good idea to preseason your greens with some acid and salt so they are zippy and zingy and hold up to the dressing. The lettuce contains water, which is going to dilute the flavor of the dressing, so you’ll always need a little extra acid to combat that.
     
  4. Serve: Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (1/4 cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.

How did your Cae Sal turn out? We want to hear all about it—leave us a rating + review!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jan 14, 2022
Revisiting Anthony Falco's Onion & Olive Bread
00:26:48

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.

Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza

Sicilian grandma dough

  • 900 grams high-protein flour
  • 100 grams whole-grain flour, preferably freshly milled
  • 30 grams sea salt
  • 720 grams (3 cups) water, at 65°F (18°C)
  • 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
  • 60 grams extra-virgin olive oil, plus more for oiling the pans

Onion & olive bread

  • 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
  • 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
  • 45 grams red onion, thinly sliced (about 1/4 medium)
  • 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
  • 40 grams (3 tablespoons) extra-virgin olive oil
  • Large flake or coarse sea salt for garnishSicilian grandma dough

Sicilian grandma dough

  1. Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
  2. In another large mixing bowl, combine the water and starter.
  3. Create a crater in the flour and pour the liquids in the center.
  4. Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
  5. Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
  6. Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
  7. Rest at room temperature (covered) for 30 minutes.
  8. Using about 40 grams of olive oil, lightly oil two or three baking pans.
  9. Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
  10. Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
  11. Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.

Onion & olive bread

  1. Preheat the oven with pizza stones to 475°F (250°C).
  2. Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
  3. Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
  4. Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jan 07, 2022
Reina Gascon-Lopez makes a Coquito Cookie
00:09:57

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Reina Gascon-Lopez starts listing them at 1:03) before starting the episode.

Coquito Cookie
Makes 36 cookies

Cookies

  • 2 1/2 cups (300 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated whole or ground nutmeg
  • 2 sticks (1 cup/226 grams) unsalted butter, at room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon coconut extract
  • 1 teaspoon rum extract
  • 1 1/2 teaspoons vanilla bean paste

Icing

  • 1 1/2 cups (60 grams) sweetened coconut flakes, toasted, for garnish
  • 2 cups (120 grams) confectioners' sugar, sifted
  • 1/4 cup water
  1. Heat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, sift or whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 2 to 3 minutes. While the butter and sugar are working, in a small bowl, whisk together the eggs, coconut extract, rum extract, and vanilla. Slowly pour into the creamed butter and sugar mixture, beating until fully combined.
  4. To avoid making a mess, turn the mixer off and carefully add the dry ingredients into the bowl. Turn on at the lowest speed and beat until just combined, making sure no floury patches remain. The dough should appear sticky and tacky. Chill the dough for at least an hour in the fridge.
  5. Using a tablespoon or small measuring scoop, scoop and roll the cookie dough into balls about 1½ inches in diameter. If your dough is very soft, you may want to use wet hands to roll the balls. Place on the prepared baking sheets spaced 3 inches apart. If you don’t want to bake all of the cookies at once, simply freeze the rolled dough balls and portion them in a plastic freezer bag for another day. Thaw in the fridge overnight, then flatten and bake as you would with fresh dough.
  6. Using the bottom of a cup or mug, or just the palm of your hand, flatten each dough ball into a round, uniform shape about ½ inch thick. Repeat with the rest of the cookies.
  7. Bake for 12 to 15 minutes or until the edges are light brown, rotating the pan halfway through. Remove the baking sheets from the oven and tap them on the counter a few times to release the cookies from the parchment paper.
  8. Let cool for 5 minutes on the baking sheets, then remove the cookies to place on wire baking racks to cool completely before glazing. Make sure to keep the parchment and place it underneath the wire rack for easy cleanup when it’s time to glaze and garnish the cookies.
  9. Make the icing: To toast the coconut flakes, place them in a dry large skillet or frying pan. Cook over medium heat until they’re a light golden brown color, 3 to 5 minutes, making sure to stir often to keep from burning them. Transfer to a plate to cool.
  10. In a small mixing bowl, whisk together the sifted confectioners' sugar and water until it forms a thin, smooth glaze. Pour and spread a heaping teaspoon of glaze onto each cookie. Sprinkle each glazed cookie with some toasted coconut flakes. Enjoy!

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Dec 17, 2021
Jillian Atkinson makes a Jamaican Black Cake Cookie
00:26:34

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jillian starts listing them at :52) before starting the episode.

Black Cake Cookie 
Makes about 3 dozen chewy 2-3 inch cookies

For the fruit mixture:

  • 1 cup (180g) black raisins, divided
  • ½ cup (90g) pitted prunes
  • ½ cup (90g) dried currants¾ cup tawny or ruby port wine
  • 2 tablespoons Wray and Nephew (or your favorite) white rum

For the cookie dough:

  • 1 ½ sticks (170g) unsalted butter, melted
  • 1 1/4 (260g) cups brown sugar lightly packed
  • ½ cup (100g) white sugar
  • 2 large eggs
  • 1 tbsp store-bought burnt sugar browning (optional; see note)
  • 2tsp vanilla extract/paste
  • 1 tsp white rum (or rum extract)
  • 1 tbsp port wine
  • 3 1/2 cups (420g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ tsp ground cinnamon
  • 1 tsp freshly ground or grated nutmeg
  • ¾ cup (75g) coarsely chopped walnuts (optional)
  1. Make the fruit mixture: Pulse ½ cup (90g) raisins, pitted prunes, and currants in a food processor to make a coarse chop. If you don’t have a food processor, chop by hand until everything is about the size of whole dried currants.
  2. Add chopped dried fruit to a medium pot along with the remaining whole raisins,  port wine and rum. Bring the pot to a boil for about 1 minute, then cover and turn down to a gentle simmer for 10 minutes. Stir occasionally and reduce the heat as necessary to keep from scorching. You’re looking for a moist near-paste, with all of the liquid absorbed.Transfer to a small bowl, then to the refrigerator to cool completely, about 45 minutes, stirring occasionally. (Alternatively, whisk over an ice bath or transfer to the freezer to speed up the process.)
  3. When the fruit is cool, make the cookie dough: Melt butter slowly on the stovetop over medium heat or in a microwave-safe bowl in 30-second increments, tipping or swirling the bowl at each interval. Do not allow the butter to sputter or brown. Transfer melted butter to a large mixing bowl and set aside.
  4. Combine flour, baking soda, and spices in a medium bowl, mix well, and set aside.
  5. Using a hand mixer, in a mixing bowl with butter, now cooled slightly, beat in brown and white sugar until crumbly and combined. Beat in eggs one at a time and beat until mixture is fluffy and lighter in color, 1 minute.
  6. Add vanilla, port, rum, and burnt sugar browning to the mixture and beat until mixed well, scraping down the sides of the bowl to evenly combine.
  7. Add dry mixture in 3 additions, alternating the flour mixture with fruit mixture, folding to combine without overmixing and ending with the last flour. Fold in the walnuts, if using. Cover the cookie mixture with plastic wrap and rest in the fridge for at least 2 hours up to overnight.
  8. Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. Using cold cookie dough and using a medium cookie scoop, scoop 3-tbsp-sized (1.5 oz, or a little larger than a golf ball) balls of dough, onto cookie sheets about 3 inches apart. Bake for 14 to 16 minutes, until puffed and dry-looking.
  9. Allow cookies to cool for 3-4 minutes, then transfer to a wire rack to cool completely. Repeat steps 8-9 using a cold cookie sheet for remaining cookie dough and allow cookies to cool completely before storage in an airtight container.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Dec 10, 2021
Elisa Marshall makes Maman's Cookie Tiramisù
00:17:48

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Elisa starts listing them at 2:02) before starting the episode.

Maman's Cookie Tiramisù
Serves 6

  • 2 cups (480 milliliters) heavy cream
  • 2 cups (480 grams) mascarpone
  • 1/4 cup (50 grams) sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 milliliters) strong brewed espresso, warm (about 6 shots; see Tip)
  • 8 Maman's Nutty Chocolate Chip Cookies, or store-bought chocolate chip cookies (about 30 ounces / 840 grams total)
  • 2 tablespoons unsweetened natural cocoa powder
  1. In a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form, about 3 minutes. Transfer to a medium bowl.
  2. In the clean bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone, sugar, and vanilla and whip on high, scraping down the sides of the bowl as needed, until smooth and creamy, about 1 minute. Add the whipped cream and gently fold with a rubber spatula to combine without deflating the mixture.
  3. Pour the espresso into a wide, shallow bowl. Set aside half of 1 cookie for garnish. Break 4 of the cookies into large chunks, add them to the espresso, and let soak, flipping once, until saturated but not falling apart, 45 to 60 seconds per side. Reserve the espresso. Arrange the soaked cookies on the bottom of an 8-inch (20 cm) square baking pan, pressing down to create an even layer. Spread half of the mascarpone whipped cream evenly on top of the cookies. Using a small fine-mesh sieve, dust 1 tablespoon of the cocoa powder over the mascarpone whipped cream.
  4. Soak the remaining cookies in the reserved espresso. Use the soaked cookies, the remaining mascarpone whipped cream, and the remaining cocoa powder to create a second layer. Crumble the reserved half cookie and sprinkle on top of the tiramisù. Cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days. Serve chilled.
  5. TIP: If you don’t have an espresso machine at home, brew a dark-roast coffee or use instant espresso powder. What’s important is that you don’t forgo the espresso or coffee—its flavor is essential to tiramisù. If you prefer a bolder coffee flavor, sprinkle a little instant espresso powder between the layers.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Dec 03, 2021
Erin McDowell makes Apple Pecan Pie
00:43:14

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Erin starts listing them at 1:58) before starting the episode.

Apple Pecan Pie
Makes one 9-inch pie

  • 1 recipe All Buttah Pie Dough, prepared and chilled
  • 4 tablespoons (56 grams) unsalted butter
  • 1 cup (212 grams) dark brown sugar, divided
  • 2 tablespoons (15 grams) all-purpose flour
  • 2 cups (240 grams) peeled and diced apples, such as Cosmic Crisp, Honeycrisp, or Fuji (about 2 large apples)
  • 3 (170 grams) large eggs, at room temperature
  • 1/4 cup (78 grams) maple syrup
  • 1 1/2 teaspoons (7 grams) vanilla extract
  • 3/4 teaspoon (3 grams) fine sea salt
  • 1/2 teaspoon (2 grams) ground cinnamon
  • 1 1/2 cups (200 grams) pecan halves, roughly chopped
  1. On a lightly floured surface, roll out the dough to ¼-in/6 mm thick, rotating it as you work to prevent it from sticking to the work surface. Use the rolling pin to transfer the dough to the pan, gently rolling it up, wrapping it around the pin, then unfurling it into a 9-in/23 cm pie plate.
  2. Use scissors to trim away the excess pie dough, leaving about ½ in/1 cm of excess all the way around the outside edge of the pie plate. Tuck this excess dough under itself, pressing gently to make it flush with the outside edge of the pie plate. Crimp the edge as desired.
  3. Dock the base and sides of the dough with the tines of a fork, then refrigerate for 30 minutes to 1 hour. Towards the end of chill time, preheat the oven to 425°F/220°C.
  4. Cut a square of parchment paper slightly larger than the diameter of a pie plate, and press it into the base of the pie plate. Fill with pie weights to the top inner rim of the pan. Bake until the edges begin to lightly brown, 15 to 17 minutes.
  5. Remove the parchment paper and pie weights, and return to the oven until the lower portion of crust appears dry and set (it shouldn’t brown), 2 to 3 minutes more. Cool completely before filling. Reduce the oven temperature to 375°F/190°C.
  6. In a medium pot, melt the butter over medium heat. Place ½ cup (106 g) brown sugar in a small bowl, and use your fingers to rub the flour into it until well combined. Add the apples to the pot, and sprinkle the sugar mixture over it and stir well to combine.
  7. Cook, stirring constantly, until the sugar dissolves and the apples start to become tender; continue to cook until the “sauce” that forms from the sugar and apple’s juices thickens slightly, fully coating the apples, 4 to 5 minutes.
  8. Pour this mixture onto a baking sheet or shallow casserole dish and spread into an even layer. Cool for 10 to 15 minutes.
  9. In a medium bowl, whisk the eggs well. Add the remaining ½ cup (106 g) brown sugar, maple syrup, vanilla, salt, and cinnamon and whisk well to combine.
  10. Add the apple mixture and pecans to the bowl and stir well to combine. Gently pour the mixture into the cooled pie crust.
  11. Transfer the pie to the oven and bake until the custard appears just set in the center when the pan is slightly moved back and forth, 35 to 40 minutes. Cool completely before slicing and serving.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 23, 2021
[BONUS] Maurizio Leo makes Soft & Fluffy Sourdough Pull-Apart Rolls
00:27:27

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Maurizio starts listing them at 1:27) before  starting the episode.

Soft & Fluffy Sourdough Pull-Apart Rolls

Levain

  • 24 grams ripe sourdough starter
  • 60 grams all-purpose flour
  • 60 grams water
  • 12 grams caster sugar

Dough for Rolls

  • 440 grams all-purpose flour
  • 180 grams warm water
  • 115 grams whole milk, cold
  • 75 grams unsalted butter
  • 23 grams caster sugar
  • 10 grams fine sea salt

Egg Wash

  • 1 large egg
  • 1 splash whole milk
  1. Make the levain
    In a medium-sized jar or mixing bowl, mix together the ingredients called for in the Levain, above. Be sure to use your sourdough starter when it’s ripe—for me, this is when I’d normally give it a refreshment. Cover and let ferment overnight.
     
  2. Mix together the dough
    First, take out the called for butter and cut it into ½-inch pats. Place the butter in a small bowl and let sit out at room temperature to soften.

    At this point your levain should look very bubbly and active, it should have risen high in the jar, and it should have a mild, sour aroma. To the mixer bowl, add all the ingredients listed for the dough for the rolls, plus the levain, except for the cut butter, this will be added after the dough is mixed for a few minutes. Set the mixer to low speed and mix until all the ingredients are combined and no dry bits of flour remain. Turn the mixer up to speed 2 and mix for 3-5 minutes until the dough starts to cling to the dough hook (it won’t completely remove from the bottom of the mixing bowl).

    The butter should be at room temperature by this time: a finger should easily push into the butter without much resistance. If the butter is still very cold, place it in the microwave for a few seconds at a time until it’s soft to the touch. Turn the mixer down to low and add the butter, one pat at a time, waiting to add the next until the previous one is fully incorporated into the dough. Continue to add all the butter, and continue to mix until the dough smooths out and once again begins clinging to the dough hook. Adding the butter and finishing to mix could take a total of 5 minutes or so. Transfer the dough to a bowl and cover with reusable plastic, or a silicone bowl cover, for bulk fermentation (its first rise).
     
  3. Bulk ferment the dough
    During the 4-hour bulk fermentation, give the dough 3 sets of stretch and folds to further strengthen the dough.

    After the first 30 minutes, uncover the dough, and with wet hands, grab one side of the dough, stretch it up and over to the other side. Rotate the bowl 180° and give it another stretch and fold. Then, rotate the bowl 90° and give that side a stretch up and over. Finally, rotate the bowl 180° and stretch up and fold over the last side. Cover the bowl. Give the dough two more sets of stretch and folds at 30-minute intervals. After the third set, let the dough rest, covered, until shaping.
     
  4. Shape the dough into rolls
    After the 4-hour bulk fermentation, the dough should have risen in the bulk fermentation container, be soft to the touch, and feel light and airy. If the dough still feels dense, very sticky, and shaggy looking, give it another 30 minutes to ferment further and check again.

    This is a soft dough, to make shaping easier you could uncover your bulk fermentation container, and place it into the refrigerator for 15-20 minutes to cool and slightly firm up.

    Prepare a 9x9-inch baking pan by liberally buttering the interior or lining with parchment paper.

    Gently scoop out the dough from the bulk fermentation container to a lightly floured work surface. Using a bench knife or plastic scraper, divide the dough into sixteen 60g pieces. Shape each piece into a small ball with a tight skin around the outside. Place the shaped pieces into the pan in 4 rows of 4.

    Cover the baking pan with reusable plastic and place somewhere warm (about 76-78°F/24-26°C) to proof (second rise) for 2 hours and 30 minutes.
     
  5. Proof the shaped dough
    At a warm temperature, 76-78°F (24-26°C), this dough will take 2 hours and 30 minutes to fully proof. If it’s cooler in your kitchen, give the dough additional time to rise. Conversely, if it’s warmer, expect to bake the dough earlier.
     
  6. Bake the rolls
    After two and a half hours, the dough should have risen to about 1-inch below the rim of the pan and be very soft to the touch. If the dough is still looking sluggish and hasn’t risen, give it another 30 minutes to rise and check again.

    Preheat your oven to 425°F (220°C) with a baking rack in the middle of the oven.

    In a small bowl, whisk together one egg and a tablespoon of whole milk until frothy. Using a pastry brush, gently paint the egg wash onto the proofed dough in a thin, uniform layer.

    Slide the pan with dough into the oven and bake for 25 minutes at 425°F (220°C). After this time, rotate the pan 180°, turn the oven down to 375°F (190°C), and bake for an additional 10-15 minutes until the rolls are golden brown. The internal temperature should be above 200°F (93°C).

    When baked, remove the pan from the oven, let rest 5 minutes, then turn the rolls out to a wire rack to cool completely, about 30 minutes.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 21, 2021
Joanne Lee Molinaro (The Korean Vegan) makes Bindaetteok
00:26:44

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

Bindaetteok
Serves 8 to 10

  • 2 cups dried peeled split mung beans
  • 1 cup mung bean sprouts
  • 1 cup Baechu Kimchi plus 2 tablespoons kimchi liquid
  • 8 to 10 scallions, cut into 2- to 3- inch lengths
  • 3 to 4 cloves garlic, thinly sliced
  • 5 to 6 fresh shiitake mushrooms, stems discarded, caps thinly sliced
  • 2 teaspoons soy sauce
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons egg replacer (preferably JUST Egg), plant milk, or aquafaba (canned chickpea liquid)
  • 2 tablespoons extra- virgin olive oil
  • Spicy Soy Sauce Dressing,  for serving
  1. Soak the dried mung bean in cold water until softened, about 4 hours. Drain and set aside.
  2. Meanwhile, in a large pot of boiling water, blanch the mung bean sprouts for 1 to 2 minutes, then run them under cold water to stop the cooking process. Transfer the mung beans to a large bowl, add the kimchi (without the liquid), scallions, garlic, mushrooms, soy sauce, and sesame oil and marinate for at least 30 minutes (but no more than 4 hours).
  3. In a blender, combine the soaked mung beans, the salt, black pepper, egg replacer, kimchi liquid, and up to 1 cup water. Blend until a slightly orange batter forms (it should be like oatmeal). If your blender is not large enough to accommodate all the mung beans at once, work in batches.
  4. Pour the batter into a large bowl and mix half of the marinated vegetables into the batter.
  5. In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Spread a piece of the marinated kimchi, 4 to 5 pieces of scallion, and a couple slivers of garlic and mushrooms in the pan. Then spoon 3 to 4 tablespoons of the batter over the vegetables in the pan. Cook until the  bottom is golden brown, about 2 minutes. Flip the pancake and cook until both sides are evenly cooked, an additional 2 minutes. Continue to make more pancakes, adding extra oil as necessary.
  6. Serve with the spicy soy dressing.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 19, 2021
WoonHeng makes Buffalo Tempeh & Caramelized Onion Baked Buns
00:16:09

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (WoonHeng starts listing them at 1:57) before starting the episode.

Buffalo Tempeh & Caramelized Onion Baked Buns

Makes 8 buns

For the dough:

  • 245 grams (about 2 cups) all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons instant yeast
  • 1/4 teaspoon salt
  • 150 milliliters (⅔ cup) warm wate

For the filling:

  • 1 1/2 tablespoons neutral oil (like canola or vegetable), plus more as needed
  • 1 pound onions, thinly sliced (yellow, white, or red will work, but red will be a bit sweeter)
  • 1 package Lightlife Buffalo Tempeh, cut into 1-centimeter cubes
  • 1 handful chopped scallions
  • Salt, to taste

For the “egg wash” and topping:

  • 1 tablespoon unsweetened soy or oat milk
  • 1/2 tablespoon maple syrup
  • Toasted white sesame seeds, for sprinkling
  • Plant-based butter, melted

 

  1. Make the dough: Combine the flour, yeast, sugar, and salt in a large mixing bowl, then stir to combine. I prefer to mix the salt in first, then sugar and yeast next.
    Add the water and mix using a rubber spatula until there are no dry spots of flour in the bowl. (If the dough is too wet, add flour, 1 tablespoon at a time; if the dough is too dry, add water in 1 tablespoon increments).
    Transfer the dough to a floured work surface and knead until a smooth top forms. Place the dough back into the bowl and cover with a tight lid. Then, proof in a warm place until it doubles its original size, about 40 to 60 minutes depending on the weather.
  2. Cook the filling: Heat a large skillet with 1½ tablespoons of oil over medium heat. Add the onions and a pinch of salt, then sauté until soft and translucent, about 5 to 8 minutes.
    Push the onions to the side of the pan and pan-fry the tempeh for 1 to 2 minutes, until a thin crust forms and the sauce is well-adhered (add more oil if needed).
    Then, combine both ingredients together and turn off the heat. Fold in the chopped scallions.Let this mixture cool while you turn your attention to the dough.
  3. Assemble the buns: Grease an 8- x 11-inch baking pan with softened butter.
    To assemble the buns, uncover the dough and punch it down to release the air, then transfer to a floured work surface. Divide the dough into 8 equal portions (about 50 grams each) and knead each a few times to remove additional air bubbles, then roll into a ball. Work with one ball of dough at a time and cover the rest with a damp towel.
    Take a ball of dough and flatten it with your palm. Dust your rolling pin with flour and roll the dough out to about 4 to 5 inches in diameter.
    Place a portion of the filling (about 2 to 3 tablespoons per bun) in the middle and bring the sides to the middle and pinch to seal.
    Place the buns, seam-side down, on the greased baking pan, slightly apart. Cover with a kitchen towel and proof for 15 minutes while you preheat the oven to 375°F.
  4. Cook the buns: To make the plant-based egg wash, whisk together milk and maple syrup in a bowl until well combined. Brush the proofed buns with the wash and sprinkle the center of the buns with toasted sesame seeds.
    Bake until golden brown, about 25 to 30 minutes. Brush the cooked buns with melted plant-based butter right after you remove them from the oven to get a shinier look. This step also prevents the buns from drying out.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 16, 2021
Kristen Miglore makes Marie-Hélène's Apple Cake from Dorie Greenspan
00:20:31

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 3:05) before starting the episode.

Marie-Hélène's Apple Cake From Dorie Greenspan
Serves 8

  • 3/4 cup (95g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 pinch salt
  • 4 large apples (if you can, choose four different kinds)
  • 2 large eggs
  • 3/4 cup (150g) sugar
  • 3 tablespoons dark rum
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (115g) unsalted butter, melted and cooled
  1. Center a rack in the oven, and preheat the oven to 350°F (175°C). Generously butter an 8-inch (20cm) springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
  2. Whisk the flour, baking powder, and salt together in small bowl.
  3. Peel the apples, cut them in halves and remove the cores. Cut into 1- to 2-inch (2.5 to 5cm) chunks.
  4. In a bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour mixture and when it is incorporated, add half the melted butter, followed by the rest of the flour mixture and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.
  5. Slide the pan into the oven and bake for 50 to 60 minutes, until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
  6. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or waxed paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
  7. The cake can be served warm or at room temperature, and will keep for about 2 days at room temperature. Greenspan’s husband says it gets more comforting with each passing day. However long you keep the cake, it’s best not to cover it—it’s too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 15, 2021
Rick Martinez makes Cranberry Salsa Macha
00:13:29

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Cranberry Salsa Macha
Makes 2 cups

  • 1 1/2 cups vegetable oil
  • 5 garlic cloves, peeled
  • 3/4 cup raw pecans
  • 8 (48 g/1.69 oz.) chiles guajillo, stemmed and seeded
  • 3 chiles de árbol, stemmed (seeded for mild)
  • 2 tablespoons raw white sesame seeds
  • Kosher salt (Diamond Crystal)
  • 2 dried bay leaves, crumbled into small pieces
  • 1 teaspoon dried oregano, preferably Mexican
  • 1/2 cup dried cranberries, sweetened
  1. Heat 1 ½ cups oil, garlic and pecans in a large saucepan over medium until garlic is golden brown and oil is lightly bubbling, 6-8 minutes. Remove from heat and use a slotted spoon to transfer garlic and nuts to a heat proof medium bowl. Still off the heat, toss chiles in hot oil until oil turns slightly reddish and chiles are very fragrant and brick red colored, 15-30 seconds. Use a slotted spoon to transfer chiles to garlic mixture and let cool 5 minutes. Add sesame seeds to hot oil and let sit until ready to use.
  2. Purée garlic-chile mixture, 1 ½ teaspoons salt, bay leaves and oregano in a food processor until coarsely ground; with motor running, slowly drizzle in sesame oil mixture until all the oil has been added and chiles and nuts are finely chopped. Add cranberries and pulse to combine. Transfer to a jar, seal and store at room temperature for up to 5 days. After 5 days, chill in the refrigerator.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 12, 2021
Amy Chaplin makes Maple-Mustard Tempeh with Black Rice
00:18:29

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amy starts listing them at 2:35) before starting the episode.

Maple-Mustard Tempeh with Black Rice
Serves 4

For the tempeh:

  • 1 (8-ounce) package Lightlife Original Tempeh
  • 1/2 cup filtered water
  • 3 tablespoons Dijon mustard
  • 3 tablespoons maple syrup
  • 2 tablespoons raw apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tamari or soy sauce
  • 1/2 teaspoon crushed garlic

For the black rice:

  • 1 cup black rice
  • 1 3/4 cups filtered water, plus more to soak
  • Large pinch fine sea salt

For the shredded carrot salad:

  • 8 ounces carrots (about 4 medium-large), scrubbed
  • 2 cups fresh parsley leaves, roughly chopped
  • 2 scallions, thinly sliced (or ¼ cup chopped chives)
  • 1/4 cup toasted sunflower seeds
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt, plus more to taste

For the tahini drizzle:

  • 1/3 cup tahini
  • 1/2 cup filtered water
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon maple syrup or honey
  • 1/4 teaspoon crushed garlic
  1. For the tempeh: Set up a steamer with a couple of inches of water and bring to a boil over high heat. Preheat the oven to 350°F.
  2. Cut the tempeh crossways in half. Cut each half in half so you have 4 even rectangles. Cut each piece in half horizontally so you have 8 thin rectangles. Stack 2 at a time and cut them on the diagonal to get 16 triangles.
  3. Add the tempeh to the steamer and steam for 10 minutes.
  4. Add water, maple syrup, mustard, vinegar, oil, tamari, and garlic to a 2-cup liquid measuring pitcher or small bowl and whisk to combine; set aside.
  5. Remove tempeh from the heat. Have an 11- x 8-inch (or equivalent size) baking dish ready. Once the tempeh is cool enough to handle, but still warm, arrange it in the baking dish in a single layer with a bit of room to move. Pour marinade over tempeh and bake for 55 to 60 minutes, gently shaking the pan halfway through cooking to baste the tempeh. Tempeh is ready when all the marinade has been absorbed and the color is golden.
  6. Remove from the oven and serve warm with the black rice, shredded carrot salad, and tahini drizzle. Any leftover tempeh can be stored in the fridge for up to 3 days and eaten at room temperature or steamed to re-heat.
  7. For the black rice: Add rice to a 2-quart pot (the one you will cook it in) and cover with 2 inches of filtered water. Soak for 10 to 12 hours (or up to 24 hours in a cool spot).
    Drain and rinse the rice. Return the drained rice to the pot. Add 1 ¾ cup water plus a large pinch of fine sea salt and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 50 to 60 minutes, or until all the water is absorbed and rice is cooked. Remove the rice from heat and set aside for 10 minutes before serving.
  8. For the shredded carrot salad: Grate carrots on the largest hole of a box grater and place in a medium bowl. Add parsley, scallions, sunflower seeds, vinegar, olive oil, and salt. Mix well to combine and adjust salt to taste.
  9. For the tahini drizzle: Combine tahini and water in a 2-cup liquid measuring pitcher or small bowl and stir until smooth and creamy. Add lemon juice, olive oil, salt, maple, and garlic and stir until combined. Season to taste and serve. Store leftover sauce in the fridge for up to 3 days.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 09, 2021
Julia Sherman makes Gluten-Free Buckwheat Groat Pancakes
00:20:02

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Julia starts listing them at :47) before starting the episode.

Gluten-Free Buckwheat Groat Pancakes
Serves 5 to 7

  • 1 1/2 cups (270 grams) hulled buckwheat groats
  • 1 teaspoon apple cider vinegar
  • Dried or dehydrated blueberries (optional)
  • 2 dates, pitted
  • 1/2 cup (120 milliliters) plain full-fat yogurt
  • 1/2 cup (120 milliliters) milk, buttermilk, or almond milk
  • 4 whole large eggs
  • 2 large egg whites
  • 2 ripe bananas
  • 1 teaspoon kosher salt
  • 1/2 teaspoon almond extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Ghee or coconut oil, for cooking
  1. Do ahead
    Add the buckwheat groats to a bowl with the apple cider vinegar and cover with 3 inches (7.5cm) of water. Let stand for 8 hours of overnight. In the morning, drain and rinse until the water runs clear.
  2. Make the pancakes
    If using dried blueberries, soak them in warm water in a small dish to rehydrate for 10 minutes. Remove them from the water and squeeze them dry just before cooking.
  3. Preheat the oven to 200°F (90°C) and place a baking sheet inside to keep your pancakes warm.
  4. If your dates are leathery and tough, add them to a small dish and cover with hot water. Set aside for 5 minutes to soften and then discard the water (or add it to your iced tea as a natural sweetener). In a high-speed blender, combine the soaked and rinsed buckwheat, the yogurt, milk, eggs, egg whites, bananas, drained dates, salt, and almond extract and blend until smooth. Add the baking powder and the baking soda and pulse just to combine.
  5. Place a 10-inch (25 cm) cast-iron skillet over medium heat. When the pan is hot, add the ghee or coconut oil and swirl to coat the pan. Pour a ladle full of batter into the pan and reduce the heat to medium. Cook for 2 to 3 minutes, until bubbles form on the surface of the pancake and the batter begins to dry out (if using blueberries, add them to the pancake now). Flip the pancake and cook on the second side until golden brown. Adjust the heat as necessary and use additional ghee as needed to keep your pancakes cooking evenly. Transfer the pancakes to the oven as you go to keep them warm.
  6. Serve with Greek yogurt, whipped ricotta, Macerated Meyer Lemon (page 207), Cacao Buckwheat Granola (page 276), or the labneh whipped cream filling from the banana cream pie (see page 80).

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 05, 2021
Jesse Szewczyk makes Red Wine Brownie Cookies
00:21:54

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jesse starts listing them at :51) before starting the episode.

Red Wine Brownie Cookies

Makes 18 large cookies

  • 2 sticks (16 tablespoons/226 grams) unsalted butter
  • 2 cups (473 ml) dry red wine, any variety
  • ⅓ cup plus 2 tablespoons (99 grams) granulated sugar, divided
  • 3¼ cups spooned and leveled all-purpose flour (416 grams)
  • ½ cup (45 grams) natural, unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1½ cups (300 grams) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces (227 grams) semisweet chocolate, roughly chopped (about 1⅓ cups)
  1. In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often to prevent the milk solids from burning, until the butter foams and then darkens in color slightly and is very fragrant, 4 to 6 minutes. Immediately pour the butter into a large heatproof bowl. Do not wash the pan.
  2. To the saucepan used to melt the butter, add the red wine and 2 tablespoons (32 grams) of the granulated sugar and bring to a simmer over high heat. (Be careful; the wine will sizzle when you pour it in the pan.) Reduce the heat to medium and simmer, stirring occasionally, until reduced to ⅓ cup (79 ml), 16 to 18 minutes. (The easiest way to test if the reduction is ready is to pour it into a heatproof measuring glass to see if it’s at the ⅓-cup mark.) Pour the reduced wine into the bowl with the butter and let the mixture cool for 15 minutes.
  3. As the butter/wine mixture cools, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.
  4. Whisk both the brown sugar and the remaining ⅓ cup (67 grams) granulated sugar into the butter/wine mixture, then whisk in the eggs and vanilla extract until smooth. Add the flour mixture and stir with a rubber spatula until a soft dough forms, then stir in the chopped chocolate.
  5. Using a large 2⅓-inch (#16) cookie scoop or ¼-cup measure, portion out the dough and roll into large balls. Place the dough balls at least 3 inches apart on the prepared baking sheets (6 per sheet).
  6. Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops lose their shine but their cracks still appear slightly wet (don’t be tempted to overbake), 11 to 14 minutes, then bake the remaining baking sheet of cookies on either rack. Let the cookies cool completely on the baking sheets.
Oct 29, 2021
Emma Laperruque makes a Plant-Based Italian Sub
00:19:13

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at TK) before starting the episode.

Plant-Based Italian Sub

Makes 1 sandwich

  • 1/2 (6-ounce) package Lightlife Smoky Tempeh Strips
  • Neutral oil, like canola or vegetable
  • 2 tablespoons plant-based mayonnaise
  • 1 small garlic clove, minced
  • 3 tablespoons sliced pepperoncini, brine reserved
  • 1/2 teaspoon fennel seeds, toasted and lightly crushed
  • 1/4 teaspoon dried oregano
  • 1 pinch red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 sub roll (about 8 inches long), halved horizontally, toasted if you’d like
  • 2 slices plant-based cheese, such as Chao
  • 1/4 to 1/2 beefsteak tomato, thinly sliced
  • 1/4 small yellow onion, thinly sliced
  • 2 to 4 pieces iceberg lettuce
  • Extra-virgin olive oil, for drizzling
  • Red wine vinegar, for drizzling
  1. Crisp the Lightlife Smoky Tempeh Strips: Add a thin layer of neutral oil to a cast-iron skillet over medium heat and add the tempeh. Sear until crispy on both sides, about 4 minutes total. Transfer to a plate to cool.
  2. Meanwhile, make the plant-based garlic mayo: Combine the mayonnaise, garlic, 1½ teaspoons of the pepperoncini brine, fennel seeds, oregano, and red pepper flakes in a bowl. Season with more brine to taste. (Storage note: This plant-based garlic mayo will keep in the fridge in an airtight container for up to 1 week.)
  3. Spread the plant-based garlic mayo on the inside of the sub roll. To the bottom piece of bread, stack in this order: smoky tempeh strips, provolone, lettuce, tomato, onion, pepperoncini, sprinkle of salt and pepper, drizzle of olive oil and red wine vinegar, top half of bread. Press down with your hand so all the ingredients get acquainted.
  4. Slice in half and serve with lots of napkins. This is also great to bundle in foil and take to school or work.
Oct 26, 2021
Dawn Perry makes Weeknight Cassoulet
00:23:29

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Dawn starts listing them at 1:25) before starting the episode.

Weeknight Cassoulet

Serves 4

  • 4 tablespoons olive oil, divided
  • 4 sweet Italian sausages (about 1 pound total)
  • 1 onion (any color), chopped
  • 1 stalk celery, thinly sliced
  • 2 garlic cloves, smashed and chopped
  • Kosher salt
  • Freshly ground black pepper
  • Two (15.5-ounce) cans cannellini or white northern beans (undrained)
  • 1 cup water
  • 1 teaspoon white wine vinegar
  • 1 cup panko, coarse fresh bread crumbs, or cracker crumbs
  • 1/3 cup chopped fresh parsley
  • 1 bay leaf
  1. Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.
  2. Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.
  3. Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.
Oct 22, 2021
[BONUS] My Family Recipe: Motherhood & Chocolate Cake
00:33:30

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." —Lisa Ruland

Referenced in this episode:

Find more My Family Recipe episodes here.

Oct 15, 2021
Murielle Banackissa makes Spicy Apricot-Glazed Tempeh
00:19:04

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Murielle starts listing them at 2:03) before starting the episode.

Spicy Apricot-Glazed Tempeh

Serves 2

  • 1 (8-ounce) package Lightlife Original Tempeh
  • 1/4 cup plus 1 tablespoon apricot jam
  • 1 tablespoon lime juice
  • 1 tablespoon tamari or low-sodium soy sauce
  • 1 teaspoon freshly grated ginger
  • 1/2 fresh red chile, finely minced
  • Tablespoon canola oil
  • Sesame seeds, for garnish
  1. Cut the tempeh into ½-inch cubes.
  2. Set a steamer basket or a foldable steamer in a medium saucepan filled with 2 inches of water. Arrange the tempeh into an even layer in the steamer basket. Cover the saucepan with a lid and steam the tempeh on medium-high heat for 15 minutes.
  3. Prepare the glaze: In a bowl or glass container, mix together the apricot jam, lime juice, tamari, ginger, and red chile using a silicone spatula.
  4. If steaming the tempeh, remove it from the steamer basket and drop the tempeh into the apricot glaze mixture. Toss the tempeh until coated.
  5. Cover the bowl with a plate. If using a glass container, put the lid on. Let the tempeh marinate for 30 minutes or up to 8 hours. If you choose to marinate your tempeh for more than 30 minutes, place it in the refrigerator.
  6. After your desired marinating time has passed, heat canola oil in a medium or large sauté pan on medium heat. Once hot, drop the tempeh along with the apricot glaze into the pan and cook for 10 minutes or until there is no more sauce in the pan and your tempeh is golden-brown in color and charred in some places. Stir regularly through the cooking time using a silicone spatula.
  7. Serve immediately with rice and your favorite vegetables, and garnish with sesame seeds.
Oct 12, 2021
Carla Lalli Music makes Sorry, I Love Celery
00:24:05

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:03) before starting the episode.

Sorry, I Love Celery

Serves 4 to 6

Ingredients:

  • 3 anchovy fillets packed in oil, drained
  • 2 garlic cloves
  • kosher salt
  • freshly ground pepper
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon Aleppo pepper
  • 10 Castelvetrano olives
  • 6 Piparra peppers
  • 1 bunch celery
  • 2 ounces Parmigiano
  • 1/2 cup parsley leaves and tender stems
  1. In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)
  2. Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
  3. Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.
  4. Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.
  5. Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
  6. Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.
Oct 08, 2021
Emma Laperruque makes Tuna Avocado Toast
00:18:10

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:23) before starting the episode.

Tuna-Avocado Toast

Serves One

  • 2 slices of bread
  • 1 small, ripe avocado
  • 1 (5oz) can oil-packed tuna
  • 1tbsp fresh squeezed lemon juice
  • Kosher salt
  • Fresh ground pepper
  1. Toast 2 slices of bread however you want (toaster, broiler, pan).
  2. Halve, pit, and peel 1 small ripe avocado and add to a bowl with 1 drained (5-ounce/140g) can oil-packed tuna, 1 tablespoon freshly squeezed lemon juice, and a big pinch each of kosher salt and freshly ground black pepper.
  3. Mash with a fork until it’s as smooth or chunky as you want, adjust the seasonings to taste, then divide between the toast.
  4. Finish with another squeeze of lemon and a sprinkle of salt and pepper. (Psst: If you want a more avocado-y situation, you can use a large avocado, then stretch to 3 to 4 slices.)
Oct 01, 2021
[BONUS] Black & Highly Flavored: Black Women Brew with Atinuke Diver
00:28:30

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, follow Black & Highly Flavored so you don't miss out on future episodes.

Sep 28, 2021
Peter J Kim makes Instant Ramyun "Carbonara"
00:19:52

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Peter starts listing them at 10:15) before starting the episode.

Instant Ramyun "Carbonara" 

Serves 1

  • 1 packet instant ramen, such as Shin Ramyun
  • 1 slice American cheese
  • 1 large egg, divided
  1. Put half of the ramen seasoning packet in a bowl; top with the cheese and then the egg yolk. Reserve the dried veggies and bottom-of-the-package crunchy noodle bits.
  2. Simmer the "cake" of dried noodles, in a small saucepan of boiling water, until it just starts to unravel, about 1 minutes. Drop in the egg white and swirl with chopsticks, encouraging the noodles to further unravel.
  3. Once the noodles are al dente (not soft!), drain and add them to the bowl. With chopsticks, mix the noodles with the yolk, cheese, and seasoning powder. The water on the noodles should help turn this all into a creamy, clingy sauce.
  4. And, the pièce de résistance: garnish with the crunchy noodles and veggies for texture.
Sep 24, 2021
[BONUS] Black & Highly Flavored: Black Smoke with Adrian Miller
00:32:25

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't miss out on future episodes.

Sep 21, 2021
Rebecca Firkser makes Big Bean Sorta-Scampi With Linguine
00:30:00

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Rebecca starts listing them at :55) before starting the episode.

Big Bean Sorta-Scampi With Linguine

Serves 4

  • 8 ounces big dried beans, such as corona, gigante, or large lima, soaked overnight; or 2 (15-ounce) cans butter beans, drained and rinsed + 1 cup vegetable stock
  • 8 cloves garlic, divided
  • 1 lemon
  • 7 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons white wine vinegar
  • ½ cup panko
  • 1 medium red or yellow onion, finely chopped
  • 2 tablespoons unsalted butter
  • ½ to 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon fish sauce (optional)
  • 1 bunch flat-leaf parsley (leaves and all stems), finely chopped
  • 1 pound long pasta, such as linguine or fettuccine
  1. If using canned beans (see Author Notes on Food52), skip to Step 3 (you’ll also skip 3 of the garlic cloves). Drain and rinse the soaked beans. Smash and peel 3 garlic cloves and use a peeler to remove 3 long pieces of zest from the lemon. Heat 3 tablespoons of olive oil in a large Dutch oven or pot over medium heat and add the garlic and zest. Cook just until the garlic is starting to take on color on both sides, about 4 minutes. Drain the beans, then transfer to the pot and cover with 3 inches of water. Stir in 1½ tablespoons of salt and lots of black pepper.
  2. Bring the mixture to a boil over medium high heat, then reduce the heat to medium-low and partially cover the pot. Cook, checking every 40 minutes or so to replace water that evaporates, until the beans are creamy all the way through, about 2 to 3 hours depending on the bean size and age.
  3. Remove from the heat, let cool slightly, then stir in the vinegar. Smash any large chunks of garlic into the broth and pluck out the lemon peels if you’d like (they’re slightly bitter but totally edible). Drain the broth into a heatproof bowl or measuring cup and transfer the beans to a bowl. Alternatively, if making in advance, store the beans in their broth in an airtight container, in the refrigerator, for up to 1 week.
  4. Wipe out the Dutch oven and heat 1 tablespoon of olive oil in the over medium heat. Add the panko to the pot and season with salt and pepper. Cook, stirring often, until the panko turns golden brown, about 4 minutes. Turn off the heat and use a microplane to grate the remaining zest of the lemon into the pot. Stir to combine and transfer to a plate.
  5. Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the remaining 3 tablespoons of olive oil and the butter in the first Dutch oven over medium heat. Add the chopped onion, then use a microplane to grate 5 cloves of garlic into the pot. Season with salt and pepper, and cook, stirring regularly, until the onion has softened, about 4 to 6 minutes. Stir in red pepper flakes and fish sauce if using.
  6. Add 1 cup of the bean broth to the onion mixture and bring to a simmer over medium high heat. Cook, stirring occasionally, until the mixture thickens and the sauce reduces by about one-third, 4 to 6 minutes. Remove from the heat.
  7. Cook the pasta in the boiling water for about 3 minutes less than what the box says for al dente. (It will cook more in the sauce!)
  8. Return the Dutch oven to medium heat and use tongs to transfer the pasta to the sauce. Add all but a handful of the parsley. Halve the zested lemon and juice half of it into the pot. Cut the remaining lemon half into wedges for serving. Toss aggressively with the tongs, cooking for an additional 3 to 4 minutes until combined and the sauce clings to the noodles. Gently toss in the beans. Cut the heat. Taste and season with more salt, pepper, and pepper flakes as needed.
  9. Transfer the pasta to a large shallow serving bowl (or individual bowls). Top with reserved parsley and the toasted breadcrumbs.
Sep 17, 2021
[BONUS] Black & Highly Flavored: Ice Cream's Black History with Lokelani Alabanza
00:23:21

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 creators and entrepreneurs excelling and innovating in the food and beverage space. 

This episode: Tamara and Derek speak with Saturated Ice Cream's Lokelani Alabanza—pastry chef and ice cream wizard devising need-to-have-now flavors all inspired by historic African-American cookbooks. She calls it, "like collecting antiques, but with food" — how cool is that? 

Sep 14, 2021
[BONUS] Introducing: My Family Recipe
00:01:47

Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. 

Follow My Family Recipe wherever you listen.

Sep 13, 2021
Danielle Prewett makes Wild Mushrooms with Sweet Corn Grits
00:30:00

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.

Corn Grits with Wild Mushrooms & Jammy Eggs

Serves 4

  • 4 to 8 large eggs, depending on how hungry you are
  • 2 fresh corn cobs
  • 3 tablespoons unsalted butter, divided
  • 1/2 small yellow onion, finely chopped
  • 1/4 cup diced roasted hatch chiles
  • 1 teaspoon coarse sea salt, plus more to taste
  • 1 cup medium-ground grits or polenta (not instant)
  • 1/4 cup crumbled feta cheese (loosely packed)
  • 1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
  • 1 tablespoon neutral oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • Juice of half a lime
  • 1 handful chopped cilantro leaves or chives, to garnish
  1. Soft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.
  2. Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.
  3. Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.
  4. Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.
  5. Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.
  6. Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they’re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.
  7. Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.
  8. To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.
Sep 10, 2021
Amy Chaplin makes Super Green Bars
00:24:33

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amy starts listing them at 1:09) before starting the episode.

Super Green Bars, a variation on Hazelnut Dukkah Bars
Makes 16 to 20 bars, depending on the pan you use (see below)

  • 1 ½ cups (7 ½ ounces | 215 g) raw pumpkin seeds
  • 1 ½ cups (7 ½ ounces| 215 g) Austrian pumpkin seeds
  • 2 cups (3½ ounces | 100 g) unsweetened flaked dried coconut
  • 1 teaspoon flakey sea salt
  • ½ teaspoon fine sea salt
  • 3 tablespoons hemp seeds
  • 1 sheet toasted nori, crushed
  • 2 tablespoons dried nettle
  • 2 teaspoons ceremonial matcha tea powder
  • ¹/₃ cup (80 ml) brown rice syrup
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 300°F (150°C). Choose your pan (see below) and line the bottom and sides with parchment paper.
  2. Put both types of pumpkin seeds in a large strainer and rinse well under cold running water, then drain and set over a bowl to drain thoroughly while the oven heats.
  3. Line a rimmed baking sheet with parchment paper and spread out the seeds. Toast pumpkin seeds for 15 minutes. Remove the pan from the oven and sprinkle the coconut over top. Return to the oven for another 8 minutes, or until the coconut is lightly browning and the seeds are toasted. Transfer to a bowl, add the fine and flakey salt, and mix well. Transfer 2 cups of the mixture to a food processor and process, scraping the sides as necessary, until the mixture is smooth and liquid; set aside.
  4. Add hemp seeds, nori, nettle and matcha tea to the remaining toasted seed and coconut and toss well to combine; set aside.
  5. Bring rice syrup to a simmer in a small pot over medium heat. Stir in the vanilla and remove from the heat. Add the ground seed mixture to the syrup mixture and stir until smooth. Pour into the bowl with the remaining toasted seed and coconut mixture and stir until thoroughly combined; you may need to use your hands to do this. Using clean, damp hands, press the mixture firmly and evenly into the parchment-lined pan.
  6. Put the bars in the fridge for 1 hour or in the freezer for 30 minutes, or until thoroughly chilled and set. Cut into wedges, slices, or squares, depending on the pan, and store in an airtight container at cool room temperature for up to 4 weeks; in warmer weather, store in the fridge.  The bars can be frozen for up to 3 months.

Choosing Your Pan
You can use almost any pan you have on hand for these bars. Here are the pans I like to use and the yields they will give you:

  • 8-inch (20 cm) round cake pan: twenty 1-inch (2.5 cm) wedges
  • 8-inch (20 cm) square cake pan: sixteen 1¾-inch (4.5 cm) squares
  • 5 x 9½-inch (13 x 24 cm) loaf pan: eighteen ½-inch (1.25 cm) slices
  • 13 x 4-inch (33 x 10 cm) rectangular tart pan: eighteen 1½-inch (3.75 cm) wedges

The recipe is from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Sep 03, 2021
[BONUS] Counterjam: Korean Breakfast with Michelle Zauner
00:44:45

If you like this episode, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.

Michelle Zauner (Japanese Breakfast, author of 'Crying in H-Mart') rags on Peter's instant ramyun preferences, they discuss a few tracks off 'Jubilee,' and debate dream ssam combos.

Referenced in this episode:

Counterjam will be back for season 3 in the fall, but you can keep the party going by tuning into Peter's Counterjam playlists on Spotify.

Aug 30, 2021
Jenny Rosenstrach makes Tagliatelle con Tomate
00:13:49

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 1:00) before starting the episode.

Tagliatelle with Corn, Tomatoes, "Onion-Bacon" & Basil
Serves 4

  • Kosher salt to taste
  • 1 medium red onion, sliced
  • 4 tablespoons extra-virgin olive oil
  • 16 ounces tagliatelle or spaghetti
  • 3 tablespoons unsalted butter
  • 1 garlic clove, minced
  • Freshly ground black pepper to taste
  • Pinch of dried red pepper flakes
  • 4 cups corn kernels (from about 4 medium ears)
  • 3 to 3 1/2 cups roughly chopped ripe tomatoes (from about 3 medium tomatoes) and their juices
  • 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
  • 4 fresh basil leaves, chopped
  1. Bring a large pot of salted water to a boil.
  2. In a separate large pot of Dutch oven set over medium-low heat, combine the onion and 3 tablespoons of the olive oil and stir every few minutes.
  3. Cook the tagliatelle in the boiling water according to the package directions. When the pasta is just about done, reserve 1 cup of the pasta water, then drain the pasta and toss it right in the strainer with the remaining 1 tablespoon olive oil to prevent sticking.
  4. Add the butter to the red onion, which should be caramelly and slightly shriveled by this point, along with the garlic, salt, black pepper, and red pepper flakes. Cook for another minute. Add the corn and tomatoes and cook until the vegetables release a lot of liquid, another 4 to 5 minutes. It should look like a bright, chunky sauce.
  5. Add the pasta and Parmesan to the vegetables, tossing to distribute and coat the pasta with the sauce. Add a drizzle of pasta water as needed to help the cheese distribute evenly. Top with basil and serve.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Aug 27, 2021
[BONUS] Introducing: Black & Highly Flavored
00:01:07

On Black & Highly Flavored, SoulPhoodies Tamara Celeste and Derek Kirk shine a light on the need-to-know Black movers and shakers of our food and beverage industry. From the Food52 Podcast Network, Black & Highly Flavored is coming soon—follow the show page so you don't miss a thing.

Aug 24, 2021
[BONUS] Counterjam: Injera Etiquette with Marcus Samuelsson & Serkaddis Alemu
00:50:33

If you like this episode, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.

Host Peter J. Kim looks at Ethiopian culture with chefs Marcus Samuelsson and Serkaddis Alemu, and spins a few tracks by Kibrom Birhane.

Here's Marcus's wife's sister's recipe for Kitfo on Food52—one he's, as you'll learn in the episode, not allowed to prepare himself. Thanks for tuning into season 2; we'll be back with season 3 in a bit! In the meantime, queue up the Counterjam playlists on Spotify for more from Kibrom Birhane, among other wonderful Ethiopian artists.

Aug 23, 2021
Emily Oster makes Roasted Carrots with Carrot Top Pesto & Burrata
00:11:32

This episode of Play Me a Recipe is produced in collaboration with M.M.LaFleur.

This summer, M.M.LaFleur is tossing out the old rules of living, working, and dressing, and making sure you are feeling ready for the shifting demands of work/life balance as the world reopens. Read how economist and bestselling author Emily Oster is rewriting the rules on M Dash.

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
 

Roasted Carrots with Carrot Top Pesto & Burrata

Serves 4 to 6

For the carrot top pesto:

  • 4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved
  • Handful basil leaves
  • 1/2 cup walnuts, toasted
  • 1 ounce grated Parmesan cheese
  • 1 medium garlic clove, halved lengthwise
  • 1 teaspoon Maldon or other flaky sea salt
  • 1/2 cup extra-virgin olive oil

For the carrots:

  • 20 small carrots, scrubbed and tops trimmed but stems left on
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1 teaspoon plus a few pinches flaky salt
  • 1/2 pound burrata, drained and at room temperature
  • 3 tablespoons carrot top pesto, plus more to taste
  • Small handful basil leaves
  • Half a lemon
  • Bread, for serving (optional)
  1. Make the pesto: Combine the carrot tops and basil in a food processor, pulse, then add the nuts, cheese, garlic, and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You'll have to stop to scrape down the sides a few times.) Taste and adjust for seasoning.
  2. Make the carrots: Heat oven to 500° F with a rack in the center.
  3. Pour 2 tablespoons of the oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in two pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon of salt.
  4. Cook, turning occasionally, until the carrots are browning in spots—this should take 6 to 8 minutes, and the carrots won't yet be cooked through.
  5. Once they're nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.
  6. Toss the cooked carrots very gently, as they'll be soft, with the prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size, but that part is up to you.)
  7. Add a few more dollops of pesto to the carrots, here and there, and sprinkle each piece of burrata with a bit of flaky salt.
  8. Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil, and a small pinch of salt, then top the carrots and burrata with the greens. Serve with toast for mopping up the cheese and bread, if you like.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Aug 20, 2021
[BONUS] Counterjam: Couscous & Bisous with Dominique Ansel, Stéphanie Jacquemont & Mory Sacko
00:42:36

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.

Host Peter J. Kim digs into French culture with three phenomenal guests: pastry genius Dominique Ansel, Top Chef France star Mory Sacko, and one of the most distinguished individuals in Peter's life, Stéphanie Jacquemont (aka his wife).

Check out the accompanying Counterjam playlist on Spotify for more from Lindigo, and other wonderful French artists.

 

Aug 16, 2021
Vallery Lomas makes a One-Bowl Blueberry Buckle
00:12:30

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.

One-Bowl Blueberry Buckle
Makes one 9-inch buckle

  • 1/2 cup (1 stick/113 grams) unsalted butter
  • 1 cup (125 grams) self-rising flour (see Author Notes)
  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 milliliters) whole milk
  • 1 teaspoon kosher salt
  • 1 cup (150 grams) fresh or frozen blueberries
  • Vanilla ice cream, for serving
  1. Heat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.
  2. Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it’s okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don’t get completely mixed; this yields the buttery, caramelized edges.
  3. Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it’s golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.

Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 3.0

http://creativecommons.org/licenses/by/3.0/

Aug 13, 2021
[BONUS] Counterjam: Challah Days with Eitan Bernath, Ilana Glazer & Einat Admony
00:42:08

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.

This episode, Peter speaks with 19-year-old food whiz and social media sensation Eitan Bernath; actress, comedienne, and Broad City creator Ilana Glazer; and renowned chef and author Einat Admony on Jewish holiday foods: there's the seder plate, matzah and maror, and of course, grandma's chicken matzo ball soup. All music is by Gitkin.

As always, keep the party going by checking out this episode's accompanying playlist on Spotify, or chef Einat's recipe for pre-Shabbat-friendly aruk, or light Iraqi potato & herb patties, here.

Aug 09, 2021
[BONUS] The Sandwich Universe: BLT
00:37:17

If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!

Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). 

Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com

Aug 06, 2021
[BONUS] Counterjam: Salsa Rica with Felipe Esparza & Enrique Olvera
00:45:23

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.

On this episode, you'll hear about the anatomy of a perfect taco, what it was like for our guests when they first encountered "Mexican" food in the U.S., and cultural stereotypes that drive comedian Felipe Esparza (check out his special on Netflix, Bad Decisions!) and Grupo Enrique Olvera chef-owner Enrique Olvera absolutely nuts. Music is by the incredible electronica-norteño ensemble Nortec Collective

Keep the party going by checking out the Counterjam playlists on Spotify.

Aug 02, 2021
Julia Bainbridge makes Yu the Great
00:10:30

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Julia starts listing them at :49) before starting the episode.

Yu the Great From Samantha Azarow
Serves 1

Yu the Great

  • 1 ounce Basil-Matcha Syrup (recipe follows)
  • 3/4 ounce freshly squeezed lime juice
  • 1 ounce full-fat coconut milk, well shaken
  • 3 ounces soda water
  • Matcha powder, for garnish

Basil-Matcha Syrup

  • 1 1/2 teaspoons matcha powder
  • 1 cup loosely packed fresh Thai basil leaves
  • 1 cup sugar

Yu the Great

  1. Combine the syrup, lime juice, and coconut milk in a cock-ail shaker. Fill with ice, seal the shaker, and shake just to combine, about 3 seconds. Double-strain into a tumbler filled with ice and top with soda water. (This will produce foam, so pour slowly and carefully.) To garnish, sift matcha powder on top of the foam.

Basil-Matcha Syrup

  1. Combine the matcha powder, basil, sugar, and 3⁄4 cup water in a blender and blend on high until smooth and bright green and the sugar is dissolved, about 2 minutes. Strain through a cheesecloth-lined strainer, discard the solids, and let the syrup cool to room temperature. The syrup will keep for 1 week in the refrigerator.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jul 30, 2021
Amanda Hesser makes Peach Tart
00:18:19

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.

Peach Tart

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 3/4 cup plus 1 teaspoon sugar
  • 1/4 cup vegetable or canola oil
  • 1/4 cup mild olive oil
  • 2 tablespoons whole milk
  • 1/2 teaspoon almond extract
  • 2 tablespoons cold, unsalted butter
  • 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
  1. Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
  2. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
  3. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

Have a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jul 23, 2021
[BONUS] Either Side Eaters: The Evolution of Kitchen Appliances With Emmy Cho
00:33:56

Co-hosts Katie (@QKatie) and Jen (@JenEatsLife) discuss the transformation of the modern-day kitchen as we know it: from the Industrial Revolution's impact on the woman's "place" in the kitchen, to how domestic duties have evolved over time. They also discuss their shared  adoration for cooking infomercials with YouTuber Emmy Cho (@EmmyMade). 

Referenced in this episode:

Specials thanks to Danielle for your question, and Brian Quinn (@bqfunk) for our theme music. 

That's a wrap on season 1! We'll be interviewing Counterjam host Peter J. Kim live on Clubhouse at 1:30pm PDT on 7/14. Hope to see you there (and answer some of your questions)!

Find more Either Side Eaters episodes here

Jul 19, 2021
Meherwan Irani makes Akuri
00:22:58

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.

Meherwan Irani's Akuri

  • 1 cup finely diced white onion
  • 3 tablespoons vegetable oil
  • Sea salt
  • 1 cup diced tomatoes
  • 2 tablespoons diced serranos (or any green chili de-seeded)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon kashmiri chili powder or cayenne
  • 1 cup chopped cilantro
  • 8 eggs
  • 2 tablespoons half-and-half or heavy cream
  • 2 tablespoons cold butter
  1. In a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.
  2. Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.
  3. Stir for a minute and add 2/3 of the cilantro.
  4. Sauté for another minute and turn the heat off.
  5. Whisk eggs and half-and-half to combine well (but don’t let the eggs gets frothy).
  6. Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.
  7. The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.
  8. In another 3-5 minutes, the eggs will be done. They should be soft and creamy.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jul 16, 2021
[BONUS] Welcome to the Sandwich Universe
00:02:37

Molly Baz (Professional Chef) and Declan Bond (Professional Eater) are on a mission to uncover the far side of 10 iconic deli sandwiches. Expect otherworldly philosophical debate, beamed-in listeners, and rigorous tests in the lab (er, kitchen). 

Presented by Cabot Creamery, The Sandwich Universe is coming soon to the Food52 Podcast Network. Subscribe wherever you get your podcasts, so you don't miss a thing.

Jul 13, 2021
[BONUS] Either Side Eaters: The Best Chili Oil, John Cena–Approved With James Park
00:32:42

Co-hosts Katie (@QKatie) and Jen (@JenEatsLife) talk all things spice—and the not-so-nice. They trace peppers' trade routes (heat maps?) and WWE professional wrestler John Cena's contribution to the chile crisp trend. Later in the episode, they dissect the anatomy of a perfect chili oil with Eater's social media manager James Park (@jamesyworld). 

Special thanks to Allison for your question and Brian (@bqfunk) for our theme music!

Have a Q? Send us a voice memo for a chance to get featured.

Find more Either Side Eaters episodes here

Jul 12, 2021
Arati Menon makes Couscous, Cherry Tomato & Herb Salad
00:20:14

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before starting the episode.

Ottolenghi's Couscous, Cherry Tomato & Herb Salad

  • 1 1/2 cups couscous
  • 6 tablespoons olive oil
  • 2 teaspoons ras el hanout
  • Salt and black pepper
  • 1 2/3 cups boiling water
  • 10 ounces cherry tomatoes
  • 2 onions, sliced paper-thin
  • 1/4 cup golden raisins
  • 1 teaspoon cumin seeds, toasted and lightly crushed
  • 1/3 cup roasted and salted almonds, roughly chopped
  • 3/4 cup cilantro leaves, roughly chopped
  • 3/4 cup mint leaves, roughly torn
  • 1 lemon (finely zest to get 1 teaspoon, then juice to get 1 tablespoon)
  1. Place the couscous in a medium bowl. Drizzle with 2 tablespoons of oil, sprinkle with 1 teaspoon ras el hanout, 3/4 teaspoon of salt, and plenty of pepper, then pour in the boiling water. Stir, cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil, fluff the couscous with a fork, and set aside to cool.
  2. Put 1 tablespoon of oil into a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3 to 4 minutes, stirring a few times, until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt, and set aside with any juices.
  3. Wipe the pan clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining 1 teaspoon of ras el hanout, and 1/8 teaspoon salt and fry for 10 to 12 minutes, stirring until dark golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.
  4. Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cumin, almonds, cilantro, mint, lemon zest, lemon juice, 1/4 teaspoon salt, and a generous grind of pepper and mix gently.
  5. Transfer to a serving platter, top with the tomatoes, and serve.

Photo by Jonathan Lovekin.

Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jul 09, 2021
Anthony Falco makes Onion & Olive Bread
00:26:48

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.

Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza

Sicilian grandma dough

  • 900 grams high-protein flour
  • 100 grams whole-grain flour, preferably freshly milled
  • 30 grams sea salt
  • 720 grams (3 cups) water, at 65°F (18°C)
  • 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
  • 60 grams extra-virgin olive oil, plus more for oiling the pans

Onion & olive bread

  • 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
  • 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
  • 45 grams red onion, thinly sliced (about 1/4 medium)
  • 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
  • 40 grams (3 tablespoons) extra-virgin olive oil
  • Large flake or coarse sea salt for garnishSicilian grandma dough

Sicilian grandma dough

  1. Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
  2. In another large mixing bowl, combine the water and starter.
  3. Create a crater in the flour and pour the liquids in the center.
  4. Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
  5. Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
  6. Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
  7. Rest at room temperature (covered) for 30 minutes.
  8. Using about 40 grams of olive oil, lightly oil two or three baking pans.
  9. Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
  10. Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
  11. Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.

Onion & olive bread

  1. Preheat the oven with pizza stones to 475°F (250°C).
  2. Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
  3. Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
  4. Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jul 02, 2021
[BONUS] Either Side Eaters: It Takes Two to Mango With Ravneet Gill
00:31:55

Find more Either Side Eaters episodes here

Jun 26, 2021
Brinda Ayer makes Black Bean & Corn Burgers
00:17:04

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:28) before starting the episode.

Black Bean & Corn Burgers

  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3 cups (or 2 cans) cooked black beans, divided
  • 1 1/2 teaspoons cumin powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1 pinch black pepper or red pepper flakes, to taste
  • 2/3 cup quick oats or bread crumbs, plus extra as needed
  • 3/4 cup fresh (or frozen and thawed) corn
  1. Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
  2. Add 2 cups of the beans, the cumin, the paprika, the chili powder, the sea salt, and pepper to taste. Stir in the sauté pan till all is warm.
  3. Preheat your oven to 350° F.
  4. Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it's well combined but still has texture.
  5. Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
  6. Shape mixture into four large or six smaller patties. Transfer burgers to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once through. Alternately, you can chill them for twenty minutes before transferring them to a grill and cooking through. You can also pan fry them in olive oil until golden on each side.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jun 25, 2021
[BONUS] Either Side Eaters: Nuts 4 Nuts With Chetna Makan
00:28:45

Find more Either Side Eaters episodes here

Jun 21, 2021
Arati Menon makes Salmon Croquettes from 'Jubilee'
00:15:42

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 1:25) before starting the episode.

Toni Tipton-Martin's Salmon Croquettes

Serves 4 to 8

Ingredients 

  • 1 (14.75-ounce) can pink salmon, or 1 pound cooked salmon
  • 1/4 cup finely minced celery
  • 1/2 cup finely minced onion
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 cups fine dried bread crumbs (preferably homemade) or cracker crumbs
  • Flour, for your hands
  • Oil, for pan-frying
  • Tartar or Rémoulade sauce, for serving
  1. In a medium bowl, break up the salmon. If using canned, mix with a fork until the bones and skin are well blended. Stir in the celery, onion, lemon juice, salt, black pepper, cayenne (if using), the eggs, and crumbs.
  2. With a 1/4-cup measure and lightly floured hands, scoop the salmon mixture, then shape into 8 flat discs. (Or, for bite-size hors d’oeuvres, scoop 2 tablespoons of the mixture and shape into 16 discs.)
  3. Pour 1/2 inch oil into a large skillet and heat to 350°F over medium-high heat. (Use a thermometer, or flick in a few bread crumbs; if they sizzle almost immediately but don’t burn, the oil is ready.) Adjust the heat to maintain this temperature.
  4. Working in batches (do not crowd the pan), fry the croquettes until golden brown, turning over once, about 3 minutes per side (less if making them small). Using a fork and spatula will help make turning easier and prevent croquettes from breaking. Drain on paper towels. Serve hot with sauce of your choice.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jun 18, 2021
[BONUS] Either Side Eaters: What Makes Food Go Viral? With Sophia Roe
00:30:03

Find more Either Side Eaters episodes here

Jun 14, 2021
[BONUS] Either Side Eaters: Aperitif AKA The Happiest Hour With Rachel Khoo
00:32:12

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Jen Phanomrat and Katie Quinn talk about the history of aperitivo, aka apéritif, aka fika. They also talk about airplane food, ice cubes in wine, and how Apéritif author Rebekah Pebbler and Food Network TV personality Rachel Khoo craft Friday coziness affordably.

Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.

Jun 12, 2021
Eden Grinshpan makes Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt
00:24:24

Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this  Turkish-inspired poached eggs recipe with harissa and tabbouleh.

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) before starting the episode.

Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt

Serves 2

Poached Eggs with Freekeh Tabbouleh

  • 1 teaspoon kosher salt
  • 2 tablespoons distilled white vinegar
  • 4 large eggs
  • 1/4 cup plain yogurt with a large pinch of salt
  • 2 tablespoons harissa, store-bought or homemade, plus more as needed
  • Freekeh-Celery Tabbouleh (below)
  • Aleppo pepper or red chile flakes
  • Flaky sea salt

Freekeh-Celery Tabbouleh

  • 2 cups cooked cracked freekeh
  • 2 cups chopped fresh parsley
  • 2 cups chopped fresh dill
  • 2 celery stalks, finely diced
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Grated zest and juice of 1 lemon
  • 1 teaspoon kosher salt

Poached Eggs with Freekeh Tabbouleh

  1. Fill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.
  2. Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serve

Freekeh-Celery Tabbouleh

  1. In a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jun 11, 2021
[BONUS] Either Side Eaters: Ketchup's History Is Bananas With Frankie Celenza
00:29:48

Who knew ketchup could be so controversial? Co-hosts Katie Quinn and Jen Phanomrat are joined by Tastemade's Frankie Celenza to discuss which foods are OK to smother in the stuff, catsup's surprising original formula (hint: no tomato), banana ketchup (!), homemade ketchup (!!), and why Heinz has remained king. 

You can find Frankie's Tastemade show, Struggle Meals, on most streaming platforms, or follow his kitchen adventures on Instagram at @frankiecooks.

Special thanks to listeners for your questions and Brian Quinn (@bqfunk) for our theme music. Have a Q for us? Send us a voice memo for a chance to be featured.

Find more Either Side Eaters episodes here

Jun 07, 2021
[BONUS] Counterjam: The Genius Flavors of NYC
00:48:02

On this episode, The Genius Recipe Tapes host Kristen Miglore goes behind the scenes with Counterjam's host Peter J. Kim.  How did he know to ask A Tribe Called Quest's Jarobi White and multiplatinum icon Kelis—both musicians-turned-chefs—for their sleeper-hit NYC joints? And, what, if anything, is the Big Apple's cuisine defined by?

Find more Counterjam episodes here; season 2 will look at Mexican, Jewish, Ethiopian, and French food and music; featuring guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, and Top Chef favorite Mory Sacko. It's an absolute audible feast—we hope to see you there!

Jun 06, 2021
[BONUS] Either Side Eaters: Breakfast! With Zoe Kelly
00:29:12

Quick: are you a pancakes or eggs benny person? Congee or oats? 

Filipino-Thai New Yorker Jen Phanomrat grew up with silog for breakfast; Katie Quinn's Midwestern household usually had cereal. On this episode, they discuss breakfast traditions across the world, and discover many surprising universalities. They're joined by Chef and Founder of Little Chef & Me Zoe Kelly, who shares a dunktastic idea we'll be making our new morning tradition.

Special thanks to our listeners Clifton and Janet (@JustJanet69) for your questions, and Brian Quinn (@bqfunk) for our theme music.

Have a Q for us? Send us a voice memo for a chance to be featured.

Find more Either Side Eaters episodes here

Jun 05, 2021
Molly Baz makes Cae Sal
00:27:56

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.

Molly Baz's Cae Sal
Serves 4

  • 1 garlic clove
  • 1 lemon
  • 4 romaine hearts

Dairy

  • 2 large eggs
  • 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving

Pantry

  • 1/2 crusty baguette (about 6 ounces)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Coarsely ground black pepper
  • 4 oil-packed anchovy fillets
  • 1 teaspoon Dijon mustard
  • 1/2 cup canola or vegetable oil
  • 1 teaspoon Worcestershire sauce
  1. Make the croutons: Preheat the oven to 350°F. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.
  2. Make the dressing:*
    Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and reserve the whites for another use.
    Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
    Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl.
    Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil.
    Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
    Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with aside of crouts.

    *You are about to make mayonnaise by hand, BUT it’s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion.
     
  3. Prep the lettuce: Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet.**

    **It’s always a good idea to preseason your greens with some acid and salt so they are zippy and zingy and hold up to the dressing. The lettuce contains water, which is going to dilute the flavor of the dressing, so you’ll always need a little extra acid to combat that.
     
  4. Serve: Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (1/4 cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.

How did your Cae Sal turn out? We want to hear all about it—leave us a rating + review!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jun 04, 2021
[BONUS] Counterjam: Breaking the Bento Box with Yumi Nagashima, G Yamazawa & Dan the Automator
00:41:58

In honor of Asian American Pacific Islander Heritage Month, we're sharing an episode of Food52 Podcast Resident Peter J. Kim's food-meets-music show, Counterjam

Relationships with teriyaki, sushi stereotypes, and the immigrant hustle—host Peter J. Kim looks at Japanese-American cultural identity with comedian Yumi Nagashima, rapper G Yamazawa, and producer Dan the Automator.

Check out Counterjam on Spotify for bonus playlists featuring tracks from Yumi, G, Dan and so many other wonderful Japanese-American artists!

Counterjam Season 2 is out NOW—check out the show page for new episodes.

May 31, 2021
[BONUS] Either Side Eaters: Chicken or the Egg With Julie Nolke
00:32:26

New-Yorker-for-life Jen keeps her eggs in her fridge; Katie, who's now in Puglia, used to but now doesn't—as per her Egg Guy's (yup) recommendation. We look at which cultures chill vs. not, what makes an egg brown or white (and orange-yolked!), if a "proper" omelet even exists, and consult very special guest, Canadian actress and comedian Julie Nolke on her breakfast feelings.

Check out Julie's vids on YouTube, or follow her @julienolke on Instagram and @juliemarienolke on Twitter.

Special thanks to Michelle (@Michelle_MadisonTV) for your question and Brian Quinn (@bqfunk) for our theme music. Send us a voice memo for a chance to be featured! 

Find more Either Side Eaters episodes here

May 29, 2021
Kristen Miglore makes Tony Kim's "Cacio" e Pepe
00:13:22

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:52) before starting the episode.

Tony Kim's "Cacio" e Pepe

  • Kosher salt, to taste
  • 1 tablespoon plus 1 teaspoon unsalted butter, softened
  • 2 teaspoons white miso
  • 1/2 cup chicken stock, plus more as needed
  • 1/2 teaspoon freshly ground Sichuan pepper (or to taste), plus more for garnish**
  • 1/2 teaspoon freshly ground white pepper (or to taste), plus more for garnish**
  • 1/2 teaspoon freshly ground black pepper (or to taste), plus more for garnish**
  • 1 portion fresh ramen noodles (or dry ramen noodles in a pinch)
  1. Bring a pot of well-salted water to a boil over high heat. Meanwhile, in a small bowl, mash together the butter and miso with a fork until smooth.
  2. Melt the miso butter in a large saucepan over medium heat. Add the chicken stock, Sichuan pepper, white pepper, and black pepper, and bring to a boil.
  3. Add the noodles into the boiling pot of water and cook until they are relaxed but still firmer than al dente, since they’ll continue cooking in the sauce, about 1 to 2 minutes.
  4. Using chopsticks or tongs, lift the noodles out of the water and into the miso butter sauce. Stir and toss the noodles in the sauce until the noodles are cooked through and the sauce is thickened, about 1–2 more minutes, adding a little bit more chicken stock if the sauce gets too thick. The noodles should be lightly coated in a buttery, peppery sheen. Taste, add a pinch of salt if needed, toss one more time, and heap onto a plate. Sprinkle lightly with each of the peppers, and serve immediately.
  5. **Tony Kim's original recipe called for a teaspoon of each type of pepper, which I wimpily scaled back—because I know some of you will be as wimpy as me (though the Roman chef Marco Baccanelli does describe traditional cacio e pepe as "violent," so a tablespoon of pepper isn't out of place). Adjust the pepper amounts to your taste.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

May 28, 2021
[BONUS] Either Side Eaters: Halloumi Is Hella Good
00:26:51

Either Side Eaters co-hosts, Just Eats Life's Jen Phanomrat (and New Yorker for life!) and expat-in-Europe Katie Quinn, look at the hella complicated history of halloumi, and talk through some recipe ideas for this squidgy, oh-so-versatile cheese. Here's the recipe that Jen mentions:

Masamman Halloumi Curry

Serves 4 to 6

  • 6 tablespoons oil
  • 14 ounces halloumi, cubed
  • 4 tablespoons massaman curry paste
  • 1 tablespoon tomato paste
  • 1 tablespoon light brown sugar
  • 1/2 large onion, sliced
  • 4 garlic cloves, minced
  • 2 cups russet potato, peeled and large diced
  • 1/2 cup carrots, peeled and sliced into rounds
  • 3 tablespoons fish sauce
  • 2 (13.5-ounce) cans coconut milk
  • 2 whole dried Thai chilis
  • 1 cinnamon stick
  • 1/4 cup roasted salted peanuts
  • Steamed white rice, for serving
  1. Heat the oil in a large pan on medium heat. Working in batches, brown the halloumi on all sides, about 10 minutes, remove and then set aside.
  2. Turn the heat up to medium-high and stir the massaman paste and tomato paste into the oil. Add light brown sugar, onion, and garlic and cook until the onion is softened. Add potatoes, carrots, fish sauce, coconut milk, chilis, and cinnamon stick. Stir well, cover, and lower the heat to medium. Cook until the potatoes and carrots are tender, about 10 minutes.
  3. Stir in the halloumi and peanuts and cook for another 5 minutes uncovered.
  4. Serve with steamed white rice.

Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.

Have a Q for us? Send us a voice memo for a chance to be featured.

May 22, 2021
Laurel Galluci & Claire Thomas make Margherita Pizza
00:23:17

This 5-ingredient recipe for gluten-, grain-, and dairy-free pizza comes from Sweet Laurel co-owners and -authors Laurel Galluci and Claire Thomas. It's a simple, easy recipe the two moms love to make with their kids—and they hope you enjoy, too!

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Claire and Laurel starts listing them at 5:20) before starting the episode.

Margherita Pizza
makes one 10-inch pizza

  • Pizza Dough (below)
  • 1/4 cup Sicilian Tomato Sauce (below) or store-bought
  • 1 cup 1 1/2-inch cubes Dairy-Free Mozzarella (below) or store-bought
  • Fresh basil, for garnish
  1. Preheat the oven to 500°F. If you have a pizza stone, place it directly on the oven rack while it preheats. If not, place an inverted baking sheet on the oven rack while the oven preheats. The baking sheet will get very hot and provide a crispy bottom crust.
  2. On a counter, place the dough on a sheet of parchment, cover with another piece of parchment paper, and gently roll out into a large circle, about 10 inches in diameter and 1/8-inch thick. Using your fingers, pinch the edge of the pizza dough into a small lip. Spread the sauce over the pizza dough, but not the lip, and sprinkle with the mozzarella and fresh basil. Bake for 12 to 15 minutes, until the dough is deep golden brown at the edges.

Pizza Dough
makes one 10-inch crust

  • 1 1/2 cups almond flour
  • 1 cup arrowroot powder, plus more for dusting
  • 1/2 teaspoon Himalayan pink salt
  • 1/4 cup coconut yogurt, homemade (see page 26) or store-bought
  • 1/2 cup unsweetened almond milk
  1. In a medium bowl, combine the almond flour, arrowroot, and salt. Slowly stir in the coconut yogurt and almond milk and mix with a wooden spoon until a soft dough forms, about 1 minute.
  2. Place a large piece of parchment paper on a flat surface and sprinkle it with arrowroot. Turn out the dough onto the parchment and roll it out to a 10-inch round. Use as directed in our pizza recipes, our wrap tightly in plastic wrap and store in the freezer for up to 3 months. Thaw frozen dough overnight in the fridge before using.

Sicilian Tomato Sauce
makes 3 cups

  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon Himalyan pink salt
  • 2 teaspoons freshly ground black pepper
  • 1 (24-ounce) can crushed tomatoes
  • 3 ounces tomato paste
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh basil, chopped
  • 1 whole clove
  • Pinch of red pepper flakes
  • 1/2 teaspoon pure maple syrup
  1. Heat the olive oil in a medium saucepan over medium heat. When the oil is shimmering, add the garlic and toast very lightly, about 30 seconds. Reduce the heat to low and add the salt, black pepper, tomatoes, tomato paste, rosemary, basil, clove, red pepper flakes, maple syrup, and 1 cup water. Cover and simmer for about 1 hour, until bubbling and thickened. Remove the clove and, if desired, blend the sauce in a high-speed blender until smooth, about 1 minute.
  2. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Dairy-Free Mozzarella
makes 1 cup

  • 1/3 cup cassava flour
  • 1 cup full-fat canned coconut milk
  • 2 tablespoons coconut oil
  • 2 teaspoons cider vinegar
  • 1 teaspoon Himalayan pink salt
  1. In a medium bowl, stir together 3/4 cup water and the cassava flour until smooth.
  2. In a medium saucepan, combine the coconut milk, coconut oil, vinegar, and salt, and cook over low heat, stirring, until the mixture is evenly combined and slightly warm, about 4 minutes.
  3. Slowly stir the flour mixture into the coconut milk mixture and cook, stirring continuously, until thick and pulling away from the edges of the pan, about 7 minutes. Pour the mixture  into a glass container, cover, and refrigerate for at least 3 hours, until it has solidified.
  4. Store in an airtight container in the fridge for up to 5 days.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

 

May 21, 2021
[BONUS] Counterjam: Getting Jjigae with Roy Choi, Margaret Cho & Peter's Mom
00:48:10

In honor of Asian American Pacific Islander Heritage Month, we're sharing an episode of Food52 Podcast Resident Peter J. Kim's food-meets-music show, Counterjam

Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.

Referenced in this episode:

Counterjam season 2 is out now! Check out the show page for more episodes.

May 17, 2021
Lara Lee makes Chicken Nasi Goreng
00:35:32

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, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Chicken Nasi Goreng

Serves 2 as a large main or 4 as a side

  • 2 skinless, boneless chicken thighs, cut into small, bite-sized cubes
  • 2 garlic cloves, peeled and thinly sliced
  • 8cm piece of galangal or ginger (about 40g), peeled and woody stem removed, finely chopped
  • 1 small banana shallot or 2 Thai shallots, peeled and thinly sliced
  • Handful of green beans, chopped into small chunks
  • 2 spring onions, chopped into large chunks
  • 1⁄4 tsp ground turmeric
  • 95g jasmine or basmati rice, cooked and cooled (240g cooked weight)
  • 2 tbsp kecap manis
  • 1 1⁄2 tsp fish sauce
  • 2 tsp light soy sauce
  • Sea salt and white pepper, to taste
  • Coconut oil or sunflower oil, for frying
  • 2 duck or hen’s eggs
  • 1 tbsp fried shallots
  • 1⁄2 long red chili, thinly sliced
  • Kerupuk or prawn crackers
  1. Season the chicken pieces with salt and white pepper. Heat 1 tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken until cooked through, about 3 minutes. Remove and set aside.
  2. Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for 1 minute.
  3. Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the chicken to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed.
  4. Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Cook for 2–3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.
  5. Divide the fried rice between two serving plates and garnish with the fried shallots, sliced chili and fried eggs on top. Serve with crackers.

Is there a recipe you'd like to hear us make? Tell us about it at podcasts@food52.com.

May 14, 2021
Dan Pelosi makes Mom's Portuguese Rice
00:21:36

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39). 

Mom's Portuguese Rice
Serves 4 to 6

  • 1/4 cup olive oil
  • 3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal
  • 1 red pepper, chopped small
  • 1 large white onion, chopped small
  • 1 heaping tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (6-ounce) can tomato paste
  • 1 cup long grain white  rice
  • 3 cups chicken stock
  • 2 bay leaves
  • A handful of chopped parsley

1. Pre-heat oven to 350 degrees. 

2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly.  Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.

3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes. 

4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes. 

5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes. 

6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix. 

7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.

8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven. 

9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.

10. Served topped with chopped parsley and enjoy! 

Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice! 

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

May 07, 2021
[BONUS] Introducing: Either Side Eaters
00:01:04

On Either Side Eaters, friends and YouTubers Jen Phanomrat and Katie Quinn, separated by the Atlantic, take questions and compare notes on everything from charcuterie trends to the ultimate food lube, ketchup. 

It's coming so soon; follow Either Side Eaters so you don't miss out.

May 03, 2021
Jenny Dorsey makes Barley Tofu With Chili Oil
00:24:37

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.

Barley Tofu
Serves 2

Barley "tofu"

  • 3/4 cup (100 grams) barley flour
  • 1 3/4 cups (375 grams). water
    1 teaspoon kosher salt
  • Neutral oil, for frying

Chili oil

  • 8 dried red chili peppers
  • 1 tablespoon whole red Sichuan peppercorns
  • 2 teaspoons whole white peppercorns
  • 2-inch knob of ginger, peeled and minced
  • 3 stalks scallion, stemmed and minced
  • 5 cloves garlic, peeled and minced
  • 1 cup neutral oil
  • Kosher salt, to taste
  • White sugar, to taste
  • White vinegar, to taste

Barley "tofu"

  1. Whisk together barley flour, water, and salt until smooth in a medium pot.
  2. Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.
  3. Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.
  4. Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it’s smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.
  5. Let rest 4 hours or more before unmolding and slicing.
  6. Remove barley tofu from pan, and slice into rectangles or squares of your choosing.
  7. Heat oil in a large nonstick skillet over medium heat until slick and shiny.
  8. Add barley tofu and pan fry on all sides until golden brown.
  9. Drain on paper towels, and serve with sauce(s) or garnish of your choice.

Chili oil

  1. Preheat oven to 400°F.
  2. Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.
  3. Remove and let cool completely. Pulverize into powder with a spice grinder.
  4. Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.
  5. Let cool completely, and grind coarsely with a spice grinder.
  6. Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.
  7. Heat oil in a small pot until it reaches 300°F.
  8. Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.
  9. Season with salt, sugar, and vinegar to taste.
  10. Let chili oil infuse in refrigerator overnight before serving.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Apr 22, 2021
Zoe Francois makes Candied Carrot Peel
00:14:43

When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Zoë starts listing them at 1:03) before starting the episode.

Carrot Peel Candy

  • 1 cup (240 milliliters) simple syrup
  • 1 tablespoon orange blossom water, or 1/2 teaspoon orange extract
  • 1 pinch kosher salt
  • Peels from 2 pounds (900 grams) organic carrots, washed
  1. Preheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.
  2. In a saucepan over medium-low heat, stir together the simple syrup, orange blossom water, and salt and warm to a gentle simmer. Add the carrot peels and cook just until the peels are turning translucent.
  3. Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.
  4. Bake until the carrot peels start to curl up, anywhere from 30 to 60 minutes, depending on their thickness. Then turn the oven temperature to 100°F / 40°C and bake until completely dry; this can take several hours.
  5. Transfer to an airtight container and store in a cool, dry place for up to 48 hours.
Apr 09, 2021
Thalia Ho makes Rose Walnut Chocolate Chip Cookies
00:23:04

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Thalia starts listing them at 2:49) before starting the episode.

Rose Walnut Chocolate Chip Cookies
makes sixteen to twenty cookies

  • 21⁄4 cups (280 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 2/3 cup (11⁄4 sticks + 1 teaspoon; 150 g) unsalted butter
  • 3⁄4 cup + 1 teaspoon (170 g) light brown sugar
  • 1⁄2 cup (100 g) granulated sugar
  • 1 large egg
  • 1 tablespoon rosewater
  • 2 teaspoons vanilla extract
  • 1 cup (170 g) coarsely chopped dark chocolate
  • 1⁄2 cup (70 g) chopped walnuts
  • fleur de sel, for finishing
  • rose petals, optional
  1. Whisk together the flour, baking powder, baking soda, and salt.
  2. Put the butter into a medium-size saucepan set over medium-low heat. Heat, stirring often, until melted. Pour into a large bowl then add in the sugars and whisk until combined. Whisk in the egg, followed by the rosewater and vanilla. Tip in the dry ingredients. Beat with a wooden spoon until a soft dough has just begun to form, then mix in the chocolate and walnuts. Cover and chill until firm, 30 minutes.
  3. Meanwhile, set racks in the lower and upper thirds of an oven. Preheat to 350°F (180°C). Line two baking sheets with parchment paper.
  4. Using a scoop or tablespoon as a measure, portion out evenly sized amounts of the dough. If you’re using a spoon, use your hands to roll them into balls. Divide between the prepared sheets, placing them a few inches apart for spreading. You should be able to fit 8 to 10 per sheet. Sprinkle with a little fleur de sel. You can set leftover dough balls aside to be baked off later, or, store in an airtight container and freeze for up to 2 months. Allow to stand at room temperature for about 15 minutes before baking from frozen.
  5. Bake for 10 to 12 minutes, rotating the sheets between the upper and lower thirds of the oven halfway through, until golden, the edges crisp, but the centers still soft. Let the cookies stand on the sheets for a few minutes, before transferring them onto a wire rack to cool further, before serving.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Excerpted from WILD SWEETNESS by Thalia Ho. Copyright © 2021 by Thalia Ho. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Mar 26, 2021
Briana Riddock makes Plantains Foster
00:09:32

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.

Plantains Foster

Serves 2

  • 1-2 large, ripe yellow plantains
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup dark brown sugar
  • 2 cinnamon sticks
  • 1 teaspoon vanilla extract
  • 1 medium orange
  • 1/4 cup dark rum
  • Pinch of salt
  • Vanilla ice cream, for serving
  1. Cut ends off each side of the plantain. Remove the peel by cutting a slit along the length of the plantain piercing the skin but not cutting through the flesh. Cut the plantain in half and cut each half into 4 slices to make a total of 8 slices.
  2. Heat a large (10-inch) skillet to medium heat and melt butter. Add the cinnamon sticks toast in the butter.
  3. Add dark brown sugar to the butter and continuously stir until the sugar melts and starts to bubble. A glossy cohesive sauce will start to form. Add plantain slices to the sugar mixture. Cook the plantain for about 4 to 5 minutes, flipping halfway through on each side. (If your heat is too high, the sauce will separate and break.)
  4. Stir in vanilla extract and orange zest.
  5. Slightly tilt your skillet away from you and pour in the rum away from you. The rum will instantly catch a small flame if you are cooking on a gas stove. Allow the flame to subside. If you are cooking on an electric/induction burner allow the alcohol content to cook off, about 2 minutes.
  6. Finish with a pinch of salt and immediately remove from the heat. Serve hot with ice cream.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Mar 19, 2021
[BONUS] Counterjam: Foo-foo for Fufu with Ego Nwodim, Femi Kuti & Made Kuti
00:42:39

Self-proclaimed fufu-head Peter J. Kim sits down with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti to discuss ultimate jollof, Nigerian religi-pop, and the beloved ball of cooked starch that goes by many names. If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

Mar 12, 2021
Apollonia Poilâne makes Winter Vegetable Crumble
00:26:52

Join baker, MasterClass instructor, and cookbook author Apollonia Poilâne on a sensorial journey—destination: roasted root vegetables under a breadcrumb blanket.

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Apollonia starts listing them at 2:38) before starting the episode.

Winter Vegetable Crumble

Serves 4 as a main course, 6 as a side

  • ½ cup (120 ml) extra-virgin olive oil
  • 2 large onions, thinly sliced
  • Fine sea salt and freshly ground black pepper
  • 4 garlic cloves, finely chopped
  • 3 large carrots, peeled and sliced
  • 2 large parsnips, peeled and sliced
  • 1 fennel bulb, stalks removed, fronds reserved, and bulb diced into ½- to ¾-inch (1.5- to 2-cm) pieces
  • 1 large or 2 small turnips, peeled and diced into ½- to ¾-inch (1.5- to 2-cm) pieces
  • 2 medium yellow or red beets, peeled and cut into thin wedges
  • 1 cup (128 g) coarsely ground bread crumbs (see page 181), preferably from Poilâne-Style Sourdough (page 50)
  • 1 tablespoon (3 g) finely chopped reserved fennel fronds
  • ⅓ cup (28 g) finely grated Parmigiano-Reggiano or other hard cheese (optional)
  • 2 teaspoons (2 g) finely grated orange or grapefruit zest
  1. Preheat the oven to 400°F (200°C).
  2. Warm ¼ cup (60 ml) of the olive oil in a large skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until softened, about 2 minutes. Transfer the mixture to a 9-inch (23-cm) square baking dish and spread it out evenly.
  3. In a large bowl, toss the carrots, parsnips, fennel bulb, turnips, and beets with 2 tablespoons (30 ml) of the olive oil. Season well with salt and pepper. Spread over the onions in the baking dish.
  4. Bake the crumble for 15 minutes, then reduce the heat to 350°F (180°C) and bake until the vegetables are just tender, about 45 minutes.
  5. Meanwhile, in a medium bowl, combine the bread crumbs, chopped fennel fronds, the remaining 2 tablespoons (30 ml) olive oil, the cheese, if using, and the zest, and stir to mix.
  6. Remove the baking dish from the oven and sprinkle with the bread crumbs. Bake until the crumbs are golden, about 15 minutes longer.
  7. Serve warm or at room temperature.

Winter Vegetable Crumble with Citrus Bread Crumbs is excerpted from POILÂNE:The Secrets of the World-Famous Bread Bakery © 2019 by Apollonia Poilâne. Photography © 2019 by Philippe Vaurès Santamaria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. 

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Mar 05, 2021
Sohla El-Waylly makes Edna Lewis' Cheese Soufflé
00:20:56

For the past few years in celebration of Black History Month, Meiko (Meiko and the Dish) and Aaron (The Hungry Hutch) have coordinated a virtual potluck, where 28 Black food bloggers contribute original recipes from the vast African diaspora. This year, our podcast's bringing a few dishes to the table—listen in and cook along with us.

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sohla starts listing them at 1:22) before starting the episode.

Edna Lewis' Cheese Soufflé

Serves 4

  • 5 ounces sharp white cheddar
  • 3 ounces Gruyère cheese
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup warm milk
  • 3 egg yolks, slightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 teaspoon dry mustard
  • 5 egg whites
  1. Preheat the oven to 425°F. Butter a 1 1⁄2-quart soufflé dish, and set it on top of the stove or in a warm place to warm up.
  2. Grate the cheeses using the next to the finest side of a four-sided grater. Melt the butter in a heavy saucepan over medium-high heat. Add the flour, and cook a few minutes, stirring, until the flour is well blended, without browning. Pour in the warm milk, stirring all the while. Remove the pan from the burner and add the egg yolks, mixing them in well. Add the grated cheeses and mix thoroughly. Add the salt, cayenne, and dry mustard, and mix well again. The cheese should melt in the warm sauce without further cooking on top of the stove. Cover the pan lightly and leave to cool a bit before mixing in the beaten egg whites. Beat the egg whites to soft peaks. Stir the cheese batter and pour it onto the egg whites, then fold the whites into the batter gently and thoroughly until well blended. Spoon the mixture into the soufflé dish. (Or you could use individual ramekins.) Fill the dish three-fourths full. Set the soufflé dish in the preheated oven. After 5 minutes, turn the oven down to 400°F, and cook for 15 minutes. Serve at once.

Excerpted from IN PURSUIT OF FLAVOR by Edna Lewis. Copyright © 1988 by Edna Lewis. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. 

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Feb 19, 2021
[BONUS] Introducing: Counterjam
00:01:00

From Food52's podcast network and hosted by Peter J. Kim, Counterjam is out now! Subscribe so you don't miss a thing.

Feb 15, 2021
Kristen Miglore makes Benjamina Ebuehi's Hot Chocolate & Halva Pudding
00:15:10

For the past few years in celebration of Black History Month, Meiko (Meiko and the Dish) and Aaron (The Hungry Hutch) have coordinated a virtual potluck, where 28 Black food bloggers contribute original recipes from the vast African diaspora. This year, our podcast's bringing a few dishes to the table—listen in and cook along with us.

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 2:49) before starting the episode.

Hot Chocolate & Halva Pudding

  • 1 cup (125 grams) all purpose flour
  • 2/3 cup (150 grams) light brown sugar
  • 1 teaspoon baking powder
  • 1/4 cup (20 grams) cocoa powder
  • 1/2 teaspoon flaky salt
  • 1/2 c up (120ml) milk
  • 1 egg
  • 1/3 cup (80 grams) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup (150 grams) roughly chopped plain or vanilla halva
  • 1/2 cup (75 grams) dark chocolate chips, or roughly chopped chocolate
  • 4 tablespoons (75 grams) cocoa powder
  • 2/3 cup (150 grams) light brown sugar
  • 1 cup (250 ml) boiling water
  • 1 teaspoon espresso powder
  • Tahini (optional), for swirl
  1. To make the cake, add the flour, sugar, baking powder, cocoa powder, and salt to a large bowl and whisk to break up any lumps. In a medium bowl, combine the milk, egg, butter and vanilla and pour this into the flour mixture. Stir until the batter is smooth and without large lumps. Gently fold in the chopped halva and chocolate chips before pouring the batter into the prepared dish. Set aside.
  2. To make the sauce, add the cocoa powder, sugar, boiling water, and espresso powder to a medium bowl and stir together with a fork, removing any lumps. Pour the liquid carefully on top of the cake batter -- it will look very strange at his point, but don’t worry or try to mix it in. Bake for 28 to 35 minutes, or until the cake is puffy and just set. There’ll be a pool of chocolate sauce underneath once you break the crust. Serve hot.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Feb 12, 2021
Meiko Temple makes Southern Potato Salad
00:26:23

For the past few years in celebration of Black History Month, Meiko (Meiko and the Dish) and Aaron (The Hungry Hutch) have coordinated a virtual potluck, where 28 Black food bloggers contribute original recipes from the vast African diaspora. This year, our podcast's bringing a few dishes to the table—listen in and cook along with us.

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meiko starts listing them at 2:32) before starting the episode.

Southern Potato Salad

  • 5 pounds Russet potatoes, cleaned, peeled, and cut to 1/2-inch cubes
  • 32 ounces (4 cups) low-sodium chicken stock
  • 2 tablespoons plus 1 1/2 teaspoons kosher salt, divided
  • 1 dried bay leaf
  • 5 hard-boiled eggs (4 peeled, diced, and chilled; 1 sliced, for garnish)
  • 2 medium stalks celery, finely chopped
  • 1 cup sweet relish
  • 1/3 cup yellow mustard
  • 2 tablespoons hot sauce
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons celery seed, plus more for garnish
  • 1 1/2 teaspoons freshly ground black pepper
  • Paprika, for garnish
  • Thinly sliced green onion, for garnish
  1. Place the cubed potatoes and chicken stock in a medium pot. If the potatoes aren’t fully submerged by the chicken broth, add enough cold water to cover the potatoes by an inch. Add 2 tablespoons of kosher salt and the bay leaf, and cover with a lid. Turn heat to high; once boiling, remove the lid, reduce the heat to medium, and cook for 13-15 minutes or until the potatoes are just tender.
  2. To test for doneness, pierce a potato with a fork; there should be slight resistance, and the potato should retain its shape. When ready, immediately transfer the potatoes to a colander and drain. Spread the potatoes out on a sheet pan to cool, and once at room temperature, transfer to the fridge.
  3. In a bowl combine the celery, relish, Miracle Whip, mustard, hot sauce, garlic powder, onion powder, celery seed, kosher salt, and black pepper and mix the dressing until combined. Chill in the fridge.
  4. Once both the potatoes and dressing are cool, remove from the fridge. In a large bowl, add a third of the potatoes and the dressing and mix until combined. Use the back of a wooden spoon to slightly mash the potatoes. Add another third of the potatoes and dressing and fold them in. Finally, fold in the last third of the potatoes and dressing.
  5. Top with the sliced egg and green onions, then sprinkle with celery seed and lots of paprika. Cover and refrigerate until ready to serve.

Check out the 37 other recipes by Black food bloggers here!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Feb 05, 2021
Amanda Hesser makes Daddy's Pasta
00:14:40

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amanda starts listing them at 0:40) before  starting the episode.

Daddy's Pasta

  • 8 ounces bacon, cut in 1/4-inch slices
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 1/2 cup tomato paste
  • 2 pinches red pepper flakes
  • 1 3/4 cups canned chopped tomatoes (preferably Pomi)
  • 1 pound rotelle
  • Grated Parmesan, for serving
  1. Bring a large pot of generously salted water to a boil.
  2. Meanwhile, spread the bacon in a large sauté pan over medium heat; brown the bacon and render the fat. Scoop out the bacon and set aside on paper towels. Pour off all but 1 tablespoon of fat from the pan, then add 1/4 cup olive oil to the pan and warm over medium heat.
  3. Drop in the tomato paste and add the red pepper flakes; turn the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes and turn off the heat.
  4. Drop the pasta into the boiling water and cook until truly al dente—you’ll be cooking it a bit more with the sauce. Drain the pasta, reserving 1/4 cup of the pasta water.
  5. Add the pasta, bacon, and the reserved pasta water to the tomato sauce, then stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the 3 tablespoon olive oil, tossing well. Serve immediately, with a sprinkling of Parmesan on top of each bowlful.

Have a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jan 29, 2021
Brinda Ayer makes the Best Pan-Roasted Potatoes
00:10:07

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:34) before  starting the episode).

Best Pan-Roasted Potatoes

  • Small red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in size
  • Olive oil
  • Flaky salt, such as Maldon
  1. Halve the potatoes and place the cut side down; halve each half again but keep these halves together.
  2. Choose a cast iron skillet large enough to accommodate the halved potatoes. Add enough olive oil to coat the bottom of the pan 1/8 inch deep in oil. Heat the oil over medium heat until it begins to shimmer. Sprinkle a generous layer of salt into the oil all over the bottom of the pan, as evenly as possible in a thin layer. Place the potato halves onto the salt (keeping the pieces of second cut together so the potatoes look like just one half). Fry at medium heat (without peeking) until you are sure that the potatoes must be burning (they're not!), about 10 to 12 minutes depending on the size of the potatoes. At 10 minutes, gently turn over a potato half to see if it is nicely browned; if not, continue cooking a few more minutes.
  3. When the potatoes are nicely browned, turn the heat as low as possible and cover the pan. You will hear spattering noises as the potatoes start to steam, and they will continue to brown under cover.
  4. Cook about 20 minutes covered. The potatoes are done when a sharp knife slips into a potato easily. Serve hot. Kept covered with the heat off, they will keep for 30 minutes or more. If you are letting them stand, drain off any excess oil from the pan. They are equally good at room temperature.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jan 22, 2021
Kristen Miglore makes Caramelized Cream Carrots
00:10:14

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before  starting the episode.

Caramelized Cream Carrots

  • Carrots (as many as you want to eat; Kristen uses 2 large)
  • Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)
  • Salt (to taste)

"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.

The next questions we ask: what can be the carrots and what flavors can we add to our cream?"

Excerpted from  Alex Talbot and Aki Kamozawa's Ideas in Food.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jan 15, 2021
Arati Menon makes an Indian Railway Omelette Sandwich
00:14:52

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before  starting the episode.

Indian Railway Omelette Sandwich

  • 4 large eggs
  • 1 tablespoon whole milk
  • 1/2 medium onion, peeled and finely chopped
  • 2 green chiles, seeded and finely chopped
  • 2 sprigs fresh cilantro, finely chopped
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon chile powder (you can substitute with chile flakes)
  • 1/4 teaspoon black pepper
  • 1 pinch salt, to taste
  • 1 splash vegetable oil (or ghee) for frying
  • 4 slices of white bread
  1. Mix together the eggs and milk in a bowl.
  2. Add the chopped vegetables and all the spices to the bowl and stir to combine.
  3. Heat the oil/ghee over medium-high heat in a frying pan.
  4. When the oil/ghee is hot, turn the heat down and add half the omelette mixture to the pan, swirling it around so that it completely covers the surface of the pan.
  5. Cook the omelette for two minutes, until the underside is lightly browned. Flip the omelette and cook the other side for another two minutes, until browned. Take off and set aside.
  6. Now repeat the previous two steps with the other 1/2 of the omelette mixture to make the second omelette.
  7. Serve the omelets sandwiched with white bread or pav—ideally toasted in the grease of the pan. However, if you like your toast more evenly browned and crisped, toast in a toaster. It will be just as delicious, we promise.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jan 08, 2021
Amanda Hesser makes Almond Biscotti
00:14:05

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amanda starts listing them at 0:43) before  starting the episode.

Almond Biscotti

  • 1 cup (140g) whole, unblanched almonds
  • Butter, for baking sheet
  • 2 cups (250g) unbleached all-purpose flour, more for baking sheet
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 1 teaspoon pure vanilla extract (optional)
  1. Heat the oven to 350°F (180°C).
  2. Spread the almonds on a baking sheet and bake for 5 to 7 minutes, until they are toasted and beginning to release their oil. A good indication that they are done is when you can smell them. Remove from the oven and let them cool completely. Lower your oven temperature to 300°F (150°C).
  3. Butter and flour a large baking sheet. Mix the 2 cups flour, sugar, baking soda, and salt in a large bowl. Scoop out 1/3 cup (43g) and set aside. In a separate bowl, lightly beat the eggs with a fork and stir in the vanilla. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually draw in the dry ingredients, mixing the dough until it begins to clump together in a shaggy mess. Do this as quickly and lightly as possible. You do *not* want to work the flour, you just want the dough to hold together. A pastry scraper helps to gather the unwieldy dough. Dust a work surface with the reserved dry ingredients. Turn out the dough onto the work surface. Gather it into a disk using the pastry scraper, and knead it lightly to help it cohere. Let it rest for 5 minutes.
  4. Pat out the dough into a rough 7 x 5-inch (17 x 13-cm) rectangle and press in the almonds. Adding the reserved flour mixture when needed, fold the dough like a business letter, and cut in half lengthwise with a pastry scraper. Flour your hands and gently roll each half into a long rope about 2 inches (5 cm) thick. Transfer one rope to the baking sheet and pat it lightly to flatten to 1/2 inch (1.2 cm) thick. Repeat with the other half, making sure that the halves are at least 3 inches (7.5 cm) apart on the baking sheet. (Otherwise they will grow together in the oven.) Bake for 45 to 50 minutes, until lightly browned and cooked through. It should feel almost bready when pressed with a finger.
  5. Immediately after removing from the oven, use a spatula to transfer each half to a cutting board. Using a large chef's knife and working in firm downward motions, cut each half diagonally into 1/2-inch (1.2-cm) slices. Lay the slices, cut-sides down, on the baking sheet and return to the oven to dry and toast, 15 to 20 minutes. Cool on baking racks. These cookies improve with age, and if stored in a cookie jar or tin, they will keep for several weeks.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jan 01, 2021
Carla Hall makes Cranberry Ginger Linzer Torte Cookies
00:20:40

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Carla starts listing them at 1:16) before  starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Carla uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) 

Cranberry Ginger Linzer Torte Cookies

  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 3/4 pound unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup cranberry ginger filling (see recipe below)
  • Confectioners' sugar, for dusting

Cranberry ginger filling

  • 12 ounces cranberries
  • 2 cups sugar
  • 2 tablespoons fresh ginger, grated
  • Zest of 1 orange
  • 1/2 cup fresh orange juice (from 1 medium orange)
  • Pinch of salt
  1. Heat oven to 350°F.
  2. In a medium bowl, sift together the flour, salt, and ground ginger. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until just combined. Add the vanilla. Gradually add in flour mixture on low just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
  4. Roll the dough 1/4-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With half the rounds, cut a hole from the middle of each round in a desired shape. Place the cookies on a parchment lined baking sheet and chill for 15 minutes.
  5. Bake the cookies for 20-25 minutes, until the edges just begin to brown or the cookies are crisp. Remove from oven; let cookies cool for a minute on the pan, then remove to a wire rack and allow to cool completely.
  6. Place a teaspoonful of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with powdered sugar. Place the powdered sugared tops on the filled bottoms. Can be stored in an airtight container at room temperature for up to three days.

Cranberry ginger filling

  1. Combine all ingredients, plus 1/4 cup water, in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Dec 25, 2020
Susan Spungen makes Triple-Ginger Chocolate Chunk Cookies
00:20:19

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Susan starts listing them at 1:19) before  starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Susan uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) 

Triple-Ginger Chocolate Chunk Cookies

  • 2 cups plus 2 tablespoons (285 grams/10 ounces) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2/3 cup packed light or dark brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 large egg yolks
  • 1/2 cup unsulphured molasses
  • 1 teaspoon vanilla extract
  • 8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results)
  • 1/3 cup coarsely chopped candied ginger
  • Granulated sugar
  1. Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and cocoa powder in a large bowl. Set aside.
  2. With a stand or hand mixer, cream together the butter and brown sugar until light and fluffy, 2 to 3 minutes. Beat in the fresh ginger and egg yolks until combined. Add the molasses and vanilla, then add the flour mixture and mix on low speed just until no flour pockets remain. Stir in the chocolate and candied ginger. Chill the dough until firm, at least 3 hours, but preferably overnight.
  3. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  4. Place some granulated sugar in a bowl. Pinch off 6 pieces of dough about the size of a golf ball (about 1 1/2 ounces) and roll in the sugar. Place on a plate and freeze while the oven heats up (about 10 minutes). Roll in the sugar again and place the cookie dough balls 2 inches apart on the prepared cookie sheet. Bake the cookies for 10 to 12 minutes, 1 sheet eat a time, rotating the pan after 5 minutes, until the tops begin to crack and the edges are just set. Be careful not to overbake. Let the cookies cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Repeat with the remaining dough, keeping it in the refrigerator between batches.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Dec 18, 2020
Samantha Seneviratne makes Jeweled Butter Cookies
00:16:53

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sam starts listing them at 1:44) before  starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Sam uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) 

Jeweled Butter Cookies

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 1 tablespoon finely grated orange zest
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped pistachio meat
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped dried sour cherries

Chocolate glaze

  • 4 ounces bittersweet chocolate, melted
  • 1 teaspoon neutral oil, such as coconut or vegetable
  1. Make the cookies: In a large bowl, with an electric mixer on medium, beat butter and sugar until combined and fluffy, about 2 minutes. Add egg yolks and orange zest and beat until combined. Beat in flour, baking powder, and salt. Add pistachios, apricots, and cherries and beat just until evenly distributed.
  2. Divide the dough in half. Tip each half out onto a sheet of plastic wrap and roll into a 2-inch cylinder. (Two smaller cylinders are easier to work with than one big one.) Freeze cylinders until solid, 2-4 hours.
  3. Preheat oven to 350°F. Using a sharp knife, cut 1/4-inch slices from one frozen dough cylinder. Place slices on parchment-lined cookie sheets and bake until set and light golden around the edges, about 15 minutes. Transfer to a rack and let cool completely.
  4. Dip the cookies: Line two cookie sheets with parchment paper. Whisk the coconut oil into the warm melted chocolate. Transfer the chocolate to a short glass or ramekin (it should be wide enough to dip the chocolate but narrow enough that you have about at least 1 1/2 inches of chocolate at the bottom). Dip cookies into the chocolate and transfer to the prepared sheets. Let set at room temperature or in the fridge.

Is there a Food52 recipe you'd like to hear us make? Share it with us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Dec 11, 2020
Sarah Kieffer makes Chocolate Sugar Cookies
00:15:42

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sarah starts listing them at 1:15) before  starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Sarah uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) 

Chocolate Sugar Cookies

  • 2 cups (284 grams) all-purpose flour
  • 1/2 cup (50 grams) Dutch-process cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks or 227 grams) unsalted butter, at room temperature
  • 1 3/4 cups (350 grams) granulated sugar, plus 1/2 cup (100 grams) for rolling
  • 1 large egg plus 1 large yolk
  • 2 teaspoons pure vanilla extract
  1. Adjust an oven rack to the middle of the oven. Heat the oven to 350°F (180°C). Line three sheet pans with parchment paper.
  2. In a small bowl, combine the flour, cocoa powder, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 3/4 cups (350 grams) of the sugar, and beat again until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on low speed until combined. Add the flour mixture and beat again on low speed until combined.
  4. Place the remaining 1/2 cup (100 grams) of sugar in a medium bowl.
  5. Scoop the dough into 1 1/2-ounce (45-gram) portions (2 tablespoons). Roll each ball in the sugar. Place 8 cookies on each sheet pan.
  6. Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the top begins to crackle, 12 to 14 minutes.
  7. Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove the cookies and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.
  8. Lobby Time Kevin MacLeod (incompetech.com)
    Licensed under Creative Commons: By Attribution 3.0
    http://creativecommons.org/licenses/by/3.0/
Dec 04, 2020
Maurizio Leo makes Soft & Fluffy Sourdough Pull-Apart Rolls
00:27:27

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Maurizio starts listing them at 1:27) before  starting the episode.

Soft & Fluffy Sourdough Pull-Apart Rolls

Levain

  • 24 grams ripe sourdough starter
  • 60 grams all-purpose flour
  • 60 grams water
  • 12 grams caster sugar

Dough for Rolls

  • 440 grams all-purpose flour
  • 180 grams warm water
  • 115 grams whole milk, cold
  • 75 grams unsalted butter
  • 23 grams caster sugar
  • 10 grams fine sea salt

Egg Wash

  • 1 large egg
  • 1 splash whole milk
  1. Make the levain
    In a medium-sized jar or mixing bowl, mix together the ingredients called for in the Levain, above. Be sure to use your sourdough starter when it’s ripe—for me, this is when I’d normally give it a refreshment. Cover and let ferment overnight.
     
  2. Mix together the dough
    First, take out the called for butter and cut it into ½-inch pats. Place the butter in a small bowl and let sit out at room temperature to soften.

    At this point your levain should look very bubbly and active, it should have risen high in the jar, and it should have a mild, sour aroma. To the mixer bowl, add all the ingredients listed for the dough for the rolls, plus the levain, except for the cut butter, this will be added after the dough is mixed for a few minutes. Set the mixer to low speed and mix until all the ingredients are combined and no dry bits of flour remain. Turn the mixer up to speed 2 and mix for 3-5 minutes until the dough starts to cling to the dough hook (it won’t completely remove from the bottom of the mixing bowl).

    The butter should be at room temperature by this time: a finger should easily push into the butter without much resistance. If the butter is still very cold, place it in the microwave for a few seconds at a time until it’s soft to the touch. Turn the mixer down to low and add the butter, one pat at a time, waiting to add the next until the previous one is fully incorporated into the dough. Continue to add all the butter, and continue to mix until the dough smooths out and once again begins clinging to the dough hook. Adding the butter and finishing to mix could take a total of 5 minutes or so. Transfer the dough to a bowl and cover with reusable plastic, or a silicone bowl cover, for bulk fermentation (its first rise).
     
  3. Bulk ferment the dough
    During the 4-hour bulk fermentation, give the dough 3 sets of stretch and folds to further strengthen the dough.

    After the first 30 minutes, uncover the dough, and with wet hands, grab one side of the dough, stretch it up and over to the other side. Rotate the bowl 180° and give it another stretch and fold. Then, rotate the bowl 90° and give that side a stretch up and over. Finally, rotate the bowl 180° and stretch up and fold over the last side. Cover the bowl. Give the dough two more sets of stretch and folds at 30-minute intervals. After the third set, let the dough rest, covered, until shaping.
     
  4. Shape the dough into rolls
    After the 4-hour bulk fermentation, the dough should have risen in the bulk fermentation container, be soft to the touch, and feel light and airy. If the dough still feels dense, very sticky, and shaggy looking, give it another 30 minutes to ferment further and check again.

    This is a soft dough, to make shaping easier you could uncover your bulk fermentation container, and place it into the refrigerator for 15-20 minutes to cool and slightly firm up.

    Prepare a 9x9-inch baking pan by liberally buttering the interior or lining with parchment paper.

    Gently scoop out the dough from the bulk fermentation container to a lightly floured work surface. Using a bench knife or plastic scraper, divide the dough into sixteen 60g pieces. Shape each piece into a small ball with a tight skin around the outside. Place the shaped pieces into the pan in 4 rows of 4.

    Cover the baking pan with reusable plastic and place somewhere warm (about 76-78°F/24-26°C) to proof (second rise) for 2 hours and 30 minutes.
     
  5. Proof the shaped dough
    At a warm temperature, 76-78°F (24-26°C), this dough will take 2 hours and 30 minutes to fully proof. If it’s cooler in your kitchen, give the dough additional time to rise. Conversely, if it’s warmer, expect to bake the dough earlier.
     
  6. Bake the rolls
    After two and a half hours, the dough should have risen to about 1-inch below the rim of the pan and be very soft to the touch. If the dough is still looking sluggish and hasn’t risen, give it another 30 minutes to rise and check again.

    Preheat your oven to 425°F (220°C) with a baking rack in the middle of the oven.

    In a small bowl, whisk together one egg and a tablespoon of whole milk until frothy. Using a pastry brush, gently paint the egg wash onto the proofed dough in a thin, uniform layer.

    Slide the pan with dough into the oven and bake for 25 minutes at 425°F (220°C). After this time, rotate the pan 180°, turn the oven down to 375°F (190°C), and bake for an additional 10-15 minutes until the rolls are golden brown. The internal temperature should be above 200°F (93°C).

    When baked, remove the pan from the oven, let rest 5 minutes, then turn the rolls out to a wire rack to cool completely, about 30 minutes.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 27, 2020
Hetty McKinnon makes Creamy Tahini “Mac & Cheese” with Tater Tots
00:11:06

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Hetty starts listing them at 1:08) before  starting the episode.

Creamy Tahini “Mac + Cheese” with Tater Tots

  • 1 pound short pasta
  • Sea salt
  • 7 ounces green beans, cut to 1-inch lengths
  • Juice of 1/2 a lemon
  • 1 garlic clove, very finely chopped
  • 2 tablespoons nutritional yeast
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper
  • 2 pounds frozen tater tots, defrosted
  1. Preheat oven to 400˚F.
     
  2. Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente, adding the beans for the last 60 seconds and cooking until the veggies are crisp and bright green. Reserving 1/2 cup of the pasta cooking water, drain the pasta and veggies.
     
  3. For the creamy tahini sauce, add the tahini, lemon juice, garlic and the reserved pasta water to a blender or small food processor. Blend until smooth and creamy. If the sauce is too thick, add more water to thin it down. Add the nutritional yeast, olive oil and stir to combine. Season well with sea salt and black pepper.
     
  4. Add the creamy tahini to the pasta and beans along with a splash or two of the reserved pasta cooking water and toss together to combine. Transfer to an ovenproof dish and arrange the tater tots over the top. Bake for 25-30 minutes, until the tots are golden. Serve hot.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 20, 2020
Nik Sharma makes Green Olive & Choriço Stuffing
00:10:59

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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Nik starts listing them at 1:09) before  starting the episode.

Green Olive & Choriço Stuffing

  • 1 pound (455 grams) ciabatta or sourdough bread
  • 1/2 cup (110 grams) unsalted butter, plus extra for greasing
  • 20 strands saffron
  • Fine sea salt
  • 11 ounces (310 grams) choriço
  • 1 leek (10 1/2 ounces/300 grams), ends trimmed and thinly sliced
  • 1 medium yellow onion (9 1/4 ounces/260 grams), thinly sliced
  • 4 garlic cloves, peeled and thinly sliced
  • 2 Granny Smith or other firm, tart baking apples (each about 7 ounces/200 grams), cored and diced
  • 1/2 cup (60 grams) walnut halves
  • 1/4 cup (60 milliliters) apple cider or malt vinegar
  • 1 (6-ounce/170-gram) can medium green olives, drained and halved
  • 2 large eggs, lightly whisked
  • 2 tablespoons chopped cilantro, for garnish
  • 2 tablespoons chopped flat-leaf parsley, for garnish
  1. Preheat the oven to 200°F and line a baking sheet with parchment paper. Cut or tear the bread into 1/2-inch cubes, spread them out in a single layer on the baking sheet, and dry in the oven, about 1 hour. Remove and let cool completely. Transfer to a large mixing bowl.
     
  2. Increase the oven heat to 350°F (177°C). Grease a 9x13x2-in (23x33x5-cm) ceramic or glass baking dish with a little butter.
     
  3. Add the apples, cherries, and walnuts and sauté until the cherries get plump, 1 minute. Add the vinegar and remove from the heat. Gently fold in the olives, followed by the dried bread. Season with salt. Transfer the mixture to the prepared baking dish.
     
  4. In a medium bowl, whisk 1 cup (240 ml) of the stock with the eggs, then whisk in the remaining stock. Pour the liquid over the bread mixture in the baking dish and fold in gently to distribute. At this stage, you can let the baking dish sit for 30 minutes before baking, or cover it with plastic wrap and refrigerate overnight.
     
  5. When ready to bake the stuffing, discard the plastic wrap. If chilled, leave the baking dish out on the kitchen counter to warm to room temperature, about 15 minutes. Cover the baking dish snugly with a sheet of aluminum foil to form a tight seal and bake for 40 minutes. Lower the heat to 300°F [149°C], remove the foil, and continue to bake, uncovered, until the top is golden brown and crispy and the liquid has completely evaporated, 20 to 30 minutes. A skewer or knife inserted into the center should come out clean. Remove from the oven and let cool for at least 10 minutes. Garnish with the cilantro and parsley and serve warm.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 13, 2020
Francis Lam makes Chinese American Thanksgiving Meatballs
00:40:19

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 cooking along, here's the recipe we're making today; go ahead and grab the ingredients below (Francis starts listing them at 3:17), and start the episode when you're ready to cook.

Chinese American Thanksgiving Meatballs

  • 2 tablespoons vegetable oil
  • 1 bunch scallion, finely chopped
  • 7 cloves garlic, very finely minced
  • 1/4 pound stemmed fresh shiitake mushrooms, medium dice
  • Diamond Crystal kosher salt, plus more as needed
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons sugar
  • 1 bunch scallion, finely chopped
  • 7 cloves garlic, very finely minced
  • 1 pound ground turkey
  • 1/2 pound ground pork

Sauce

  • 3 tablespoons extra-virgin olive oil
  • 4 teaspoons peeled, finely minced ginger (from 1 1/2-inch piece)
  • 1 (28-ounce) can diced tomatoes
  1. Sear mushrooms: Heat the vegetable oil over high heat in a large saute pan. When the oil is shimmering-hot, carefully add the mushrooms and spread them out into one layer as best you can. Let sear, undisturbed, until richly browned, about 1 minute. Toss, spread out again, and let sear for another minute. Remove mushrooms from heat, season with salt to taste, and transfer to a medium bowl to cool.
     
  2. Mix marinade: In a small bowl, combine the oyster sauce, sesame oil, 4 teaspoons sugar, 2 teaspoons Diamond Crystal kosher salt, and the chicken stock.
     
  3. Mix aromatics: Add ½ cup of the chopped scallion and 3 cloves of finely minced garlic to the bowl with the mushrooms and stir to combine.
     
  4. Make meatball mixture: Place the turkey and pork in a large mixing bowl and gently fold them together with your hands to start to combine. Pour in the marinade. Hold the fingers of one hand apart, as if holding a softball. Using that hand, stir the meat in one direction to mix in the marinade, being sure to agitate all the meat. When the meat has absorbed all the liquid and the mixture has gotten a bit sticky or tacky, stop. Add the mushroom mixture and gently fold to combine. Cover and let marinate for up to 4 hours.
     
  5. Make sauce: Set aside 2 tablespoons of scallions for garnish. In a Dutch oven or other large, lidded braising pan, heat the olive oil over high heat until you see the first wisps of smoke. Add 4 cloves of minced garlic and stir until very aromatic, about 15 seconds. Add the ginger and stir until very aromatic, about 15 seconds. Add the remaining scallions and stir for 15 seconds. Add the can of tomatoes, bring it to a boil, and reduce heat to a simmer. Season with 2 teaspoons sugar and salt to taste. Cover and simmer for 15 minutes.
     
  6. Form and cook meatballs: Meanwhile, use a large soup spoon to scoop up the meat mixture and using your hands, very lightly pat out 1 1/2-inch diameter meatballs. Set them on a plate. (You should have about 24 meatballs). After the sauce has simmered for 15 minutes, remove the lid and gently add the meatballs in one layer. Adjust heat to a bare simmer and cover the pot. Let poach / steam until the meatballs are just cooked through, 10-12 minutes.
     
  7. Serve: Garnish with the reserved scallions and serve.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nov 06, 2020
Grab a spatula, and cook with us!
00:00:55

Play Me a Recipe is hosted by a rotating cast, including Food52 co-founder Amanda Hesser, Genius hunter Kristen Miglore, editorial lead Brinda Ayer, and senior editor Arati Menon

To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season.

Oct 27, 2020