Sharp & Hot

On this special edition of Sharp & Hot, Chef Emily Peterson sits in with fellow HRN host Erica Wides for the latest edition of Let's Get Real. So, tune in to this mash-up we call "Sharp and Blunt" for some Foodiness-fueled banter and chat!

On the season finale of Sharp & Hot, Chef Emily Peterson has a big announcement about the future of the show. Plus, a live in-studio performance by Adama A. Dicko! Adama is from the town of Djibo in Northern Burkina Faso. In his years as a musician, he learned to make traditional African instruments such as ngoni, kora, and djembe. He now lives in Vienna, Austria, and is a cook at an European/African restaurant. In addition, he gives workshops to teach Austrians to make and play ngonis.

On this week's episode of Sharp & Hot, Chef Emily is joined by Lindsey Berk and Matthew Orchard of Origins of Food, an organization that runs experiential food tours and service learning programs in Argentina, Peru, Guatemala, Australia, New Zealand & the U.S. By collaborating with and supporting various small food producers and food justice organizations, Origins of Food will promote socially-driven advocacy and effect change through farm and production tours, hands-on workshops, stimulating discussions and collaborative partnerships.

This week on Sharp & Hot, Chef Emily is joined by Emelyn Rude, author of the book Tastes Like Chicken: A History of America's Favorite Bird. Emelyn Rude has been a food writer for TIME and Vice, and media manager for some of New York City’s most acclaimed chefs and restaurateurs. She is a contributor to National Geographic’s "The Plate" and is a National Geographic Young Explorer.

This week on Sharp & Hot, Chef Emily Peterson is joined in the studio by Chef Leticia Moreinos Schwartz, author of The Brazilian Kitchen and My Rio de Janeiro. Born and raised in Rio de Janeiro, Leticia moved to New York in 1997 and studied Culinary and Pastry Arts at the French Culinary Institute (currently called International Culinary Center). She continued her training cooking at legendary New York restaurants such as Le Cirque 2000, La Grenouille, La Caravelle and Payard Patisserie and Bistro. Her first cookbook The Brazilian Kitchen was published in 2010 and won the World Gourmand Cookbook Awards for Best Latin Cookbook. Her second cookbook, My Rio de Janeiro: A Cookbook was published in 2013 to rave reviews.

This week on Sharp & Hot, Chef Emily is joined in the studio by Karima Cammell and Clint Marsh, the authors of The Troll Cookbook: A Taste of Something Different: Simple Foods Any Troll Can Make. The book is filled with creative ways to prepare and share meals using simple, seasonal foods and classic techniques. Food lore breaks down basic ingredients such as grains, beans, root vegetables, and eggs, and shows how to turn them into mouthwatering meals using more than 180 recipes and techniques.

This week on Sharp & Hot, Chef Emily Peterson returns to the host chair to speak with Kurt Beecher Dammeier of Sugar Mountain, a food company which also operates the Beecher's Pure Food Kids Foundation, a non-profit funded by 1% of sales from Beecher's, Bennett's, Pasta & Co, and Maximus / Minimus. Aimed at educating people about the prevalence of food additives and their possible health risks, Pure Food Kids is about giving people the tools they need to make healthy eating choices for life. Kurt is also the author of Pure Food: A Chef’s Handbook for Eating Clean, with Healthy, Delicious Recipes.

This week on Sharp & Hot, Allison Hamlin takes over hosting duties once again, and is joined in the studio by wine consultant Katie Shrout and cocktail and spirits instructor April Wachtel. Tune in for some expert advice on summer entertaining!

This week on Sharp & Hot, Heritage Radio alum Allison Hamlin sits in for Chef Emily Peterson to speak with Nikki Dinki, author of Meat on the Side. Nikki is a chef, TV host, cookbook author, blogger, radio host, recipe developer, professional voice over artist and terrace gardener. As the name of her new cookbook implies, she cooks mostly "Meat on the Side," which focuses on veggies, making them unique and the star of the plate. Eggplant “Meatballs” MAKES ABOUT FORTY 1-INCH BALLS 500 | FF I make huge batches of these “meatballs” and use them with everything. Top any pasta with them, like Brussels Sprouts + Pear Carbonara (page 147) or Spaghetti Squash “Mac” and Cheese with Green Chilies (page 216); throw them on a hero roll with a bit of tomato or eggplant sauce and some grated Parmesan; toss them with Three-Onion Rice (page 216); or use them to make a salad heartier, like Escarole Salad with Pesto Dressing on page 74. 1 medium eggplant (about 1 pound) 3 tablespoons olive oil 10 ounces cremini mushrooms, coarsely chopped 1 small yellow onion, coarsely chopped 1 poblano chile, seeds and ribs removed, coarsely chopped 4 garlic cloves 1 teaspoon fresh thyme leaves ½ teaspoon fresh rosemary leaves 1½ cups panko bread crumbs 1 large egg 1½ teaspoons kosher salt Preheat the oven to 450°F. Grease a clean baking sheet or line it with parchment paper. Cut the egg¬plant in half lengthwise and place, cut side up, on a rimmed baking sheet. Drizzle 1 tablespoon of the oil over the cut surfaces. When the oven is hot, bake the eggplants until tender to the touch, 25 to 30 minutes. Set the eggplants aside to cool, but leave the oven on. Add the mushrooms, onion, poblano, garlic, thyme, and rosemary to a large food processor and pulse until finely chopped. Stir as necessary and do not overprocess; you want small pieces but not mush. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Stir in the chopped vegetables and sauté until tender and any moisture they give off has evaporated, 7 to 10 minutes. Meanwhile, using a soupspoon, scoop the flesh of the cooled eggplants into the food processor. Process until pureed; you should have about ¾ cup eggplant puree. When the vegetables in the skillet are cooked, stir the eggplant puree into them and mix well. Transfer the mixture to a large bowl. When the mixture in the bowl is cool enough to handle, add the bread crumbs, egg, and salt to it and mix well until everything comes together. Pinch a walnut-size amount between your fingers and then roll it into a 1-inch ball; repeat until all the mixture is shaped into balls. Arrange the balls on the prepared bak¬ing sheet and bake in the still-heated oven until crisp and medium brown on the outside, 25 to 30 minutes. Bake refrigerated balls at 400°F for 5 minutes and frozen balls for 10 minutes. Microwaving works, too, but gives you a softer texture. FF Serve these to your kids and after they gobble them up you will be in my debt forever. Because your kids just ate a ball of veggies, and they liked it! They will especially like them if you pair the “meat¬balls” with their favorite pasta and sauce. These “meatballs” are even great with mac and cheese! (I just made myself really hungry, gotta go . . . )

This week on Sharp & Hot, host Emily Peterson is joined via phone by Lisa Lynn, founder of LynFit Nutrition. For nearly 30 years, Lisa has devoted her career to personal training, specializing in metabolic weight loss and performance nutrition. She is best known for her 13 years as Martha Stewart's personal trainer who has said, "Lisa is the only trainer that made a difference." Lisa's years of research in metabolic boosting and performance nutrition resulted in the development of her Leaner Lifestyle Series, specifically designed to promote healthy fat loss by boosting the most sluggish and stubborn metabolisms. Lisa is also a regular go-to nutrition and fitness expert on The Dr. Oz Show appearing in two of his highest rated episodes.

In the first half of this Father's Day edition of Sharp & Hot, Chef Emily speaks with Brendan Collins, author of Cooking, Blokes, & Artichokes. After the break, singer Ida Blue and guitarist John Gill deliver a live in-studio performance that will melt your troubles away. GRILLED SKIRT STEAK ANDHORSERADISH SANDWICH Skirt steak is the ideal sandwich cut. It’s cheap, fast, and easy to cook, tender enough that youwon’t put your jaw out trying to bite through it, and it has a rich, intense flavour of beef to it. It’s also a naturally slim piece of meat, no more than 1/2 inch thick and about 4 inches wide, whichmakes it the perfect dimensions for laying a slab between two slices of bread. Adding the heat ofhorseradish, creamy mayo, and peppery rocket rounds out the flavours perfectly. If you think youlike roast beef sandwiches made with gray deli roast beef, just wait. You’ll go nuts for this. SERVES 2 12 ounces skirt steak 1/2 cup Skirt Steak Marinade(recipe follows) Kosher salt 2 slices ciabatta bread, about 6 x 4 inches, sliced down the middle 2 tablespoons unsaltedbutter, softened ⅓ cup mayonnaise 1 1/2 tablespoons horseradish (or more, to suit your taste) 2 handfuls of rocket Freshly ground black pepper Trim any excess fat off the steak, rub it with the marinade, and place it in a zip-top bag or covered container in the refrigerator for at least 2 but no more than 8 hours; more than that and the meat will turn mushy when it cooks. Fire up the grill and let it get hot, or place a grill pan or cast-iron pan or over high heat for 5 minutes. Remove the steak from the marinade, scrape off any excess herbs and garlic, season it liberally with salt, then grill the meat to your liking. Medium-rare will take about 1 minute per side. Toast the bread if you want, or simply butter the bloody stuff. In a small bowl,mix together the mayonnaise and horseradish to your desired spiciness. Build up your sandwich by slathering the horseradish mayo on the bottom slice of bread, then put down a bed of rocket, followed by your meat and thet op slice of bread. SKIRT STEAK MARINADE MAKES ABOUT 1/2 CUP 1/2 cup olive oil 1 tablespoon chopped garlic 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh rosemary 2 tablespoons Sprite or 7−Up (the phosphoric acid will tenderize the meat to melt in the mouth) Zest of 1/2 lemon Dump all the ingredients in a blender and blend until combined.

This week on Sharp & Hot, Chef Emily speaks with Robyn Youkilis, author of Go with Your Gut: The Insider's Guide to Banishing the Bloat with 75 Digestion-Friendly Recipes. Through her health coaching practice, Your Healthiest You, Robyn has helped thousands of women discover the real reasons why they feel like their bodies just aren't listening to them, reconnect with that gut instinct, and learn how to make choices from that place of inner wisdom. 
In Go With Your Gut, you will get the what, why, and how of creating a truly healthy lifestyle.

This week on Sharp & Hot, Emily Peterson is joined by the one and only Ellie Krieger! Host and executive producer of the Public Television cooking series “Ellie’s Real Good Food,” and well known as the host of Food Network’s hit show “Healthy Appetite,” Ellie Krieger is the leading go-to nutritionist in the media today, helping people find the sweet spot where delicious and healthy meet. She is a New York Times bestselling, James Beard Foundation and IACP award winning author of five cookbooks. Her most recent is You Have it Made: Delicious, Healthy Do-Ahead Meals (Jan 2016). Ellie is a weekly columnist for The Washington Post and she has been a columnist for Fine Cooking, Food Network magazine and USA Today. Ellie speaks regularly at event around the country, appears on national television shows, such as Today, Good Morning America, and The Wendy Williams Show, and has been featured in magazines like Better Homes and Gardens, People, and Self, to name a few. A registered dietitian who earned her bachelors of science in clinical nutrition from Cornell and her master’s in nutrition education from Teacher’s College Columbia University, Ellie has been at the forefront of First Lady Michelle Obama’s “Let’s Move” campaign from the beginning when Mrs. Obama’s team invited her to head up a nutrition education initiative at the “Healthy Kids Fair” on the Whitehouse lawn.

This week on Sharp & Hot, Chef Emily is joined in the studio by Judith Walsh and Joanna MacFarland of Art Smart. Art Smart in New York City is a premiere provider of art advisory, gallery tours, and museum guided tours, specializing in The Metropolitan Museum of Art. Art Smart’s latest tour creation, Feast Your Eyes blends the love of food and art on a guided, private tour through The Metropolitan Museum of Art. Feast Your Eyes looks at food in paintings and sculpture throughout history and across cultures.

This week on Sharp & Hot, Chef Emily is joined via phone by Chef Whitney Otawka of the Greyfield Inn on Georgia's Cumberland Island. Whitney's entrance into the culinary world began in a French creperie in Oakland, California in 2000. She moved to Athens Georgia in 2005, where she quickly worked her way up to Sous Chef of 5&10 under Chef Hugh Acheson. For part of her tenure, she simultaneously worked as Chef de Partie of Linton Hopkins’ Restaurant Eugene in Atlanta, and also took time out to hold numerous stages in some of New York’s finest restaurants, including Per Se, Le Bernardin, and Blue Hill at Stone Barns. In 2010 she moved on to a unique opportunity in coastal Georgia at the prestigious Greyfield Inn of Cumberland Island, where she served as Executive Chef and began to gain national recognition, earning a spot as a contestant on season 9 of Bravo's Top Chef. Spring on the barrier islands of Georgia & North Florida is one of the most prolific times of the year. Radish, kale, cabbage, leeks, and snap peas of early spring begin to push into baby squash and the first round of tomatoes. Menus overflow with endless combinations and possibility. As a home cook, when the weather is this good, I prefer to cook outside, over an open fire. This recipe would make a great light lunch or a perfect side for dinner. The acidic marinade on the squash would be it a perfect pairing for a marbled steak or some lovely buratta. Squash Escabeche Yields 4-6 servings 1½ pounds squash, preferable baby ¼ cup evoo 1 teaspoon kosher salt ½ cup escabeche marinade 1 cup arugula 1 tablespoon cilantro leaves 2 tablespoons marcona almonds Wash and cut the squash into various shapes. Set aside and build a fire in a grill. While the coals are burning down make escabeche marinade (see recipe below). When the grill is ready, toss the squash in the olive oil and kosher salt. Place the squash in a single layer on the grill. The grill should be at a medium- high heat with a low flame. You are looking to mark the squash, about 4 minuets on each side. Remove from heat. When ready to serve toss the squash in ½ cup of escabeche marinade, lightly torn arugula, cilantro leaves, and marcona almonds. Garnish with a sprinkle of sea salt. This dish is excellent served hot, room temperature, or cold. Enjoy! Escabeche Marinade Yields ½ cup 1 Tablespoon lemon juice 1 Tablespoon lime juice 1 Tablespoon red wine vinegar ¼ cup olive oil ¼ teaspoon kosher salt pinch of ground black pepper pinch of smoked Spanish paprika 1 Tablespoon minced white spring onion 2 teaspoon minced and deseeded jalapeno ¼ teaspoon minced garlic 2 teaspoon minced cilantro 2 teaspoon minced parsley Combine all ingredients in a bowl and whisk to combine. Allow mixture to sit for at least 30 minutes before using.

This week on Sharp & Hot, Chef Emily Peterson is joined in the studio by Judy Joo, a Korean-American executive chef, restaurateur, and TV chef traveling between the London and Hong Kong locations of her restaurant, Jinjuu. Judy also appears on the Cooking Channel with her show “Korean Food Made Simple” as she explores authentic Korean dishes inspired by her travels, showing just how easy it is to make Korean favorites with a few Korean store cupboard ingredients. Her latest book is also called Korean Food Made Simple, and is available now. Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. MEATY DUMPLINGS MANDU MAKES ABOUT 45 DUMPLINGS My mom used to enslave my sister and me to make these by the thousands. Plump dumplings neatly lined up on plates and trays covered every surface of the kitchen. I used to only eat the skins, shaking out the meaty insides for my sister. As I got older, I learned to savor those juicy gems as well, but the crispy skins are still my favorite part. If you prefer, the dumplings can be steamed instead of fried. These are a best seller at my restaurant, Jinjuu. Filling: 1 pound ground pork 1/2 pound ground beef 6 ounces firm tofu, drained and finely crumbled 2 1/2 cups finely shredded Korean or napa cabbage leaves (ribs removed) 3 scallions, finely chopped 2 1/2 tablespoons soy sauce 2 tablespoons toasted sesame oil 2 large cloves garlic, grated or minced 2 teaspoons kosher salt or sea salt 2 teaspoons grated peeled fresh ginger 2 teaspoons roasted sesame seeds 2 teaspoons sugar 3/4 teaspoon freshly ground black pepper For the Dumplings: 48 thin round eggless wonton wrappers Vegetable oil, for frying Dried chile threads (silgochu) Chile-Soy Dipping Sauce (page 212), for serving FOR THE FILLING: In a large bowl, combine the filling ingredients. Mix together using your hands, really breaking up the tofu to yield a very uniform texture. FOR THE DUMPLINGS: Line a couple of baking sheets with waxed paper and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of plastic wrap to keep them from drying out. Lay a wrapper on a clean work surface and put a tablespoon of the meat filling in the center. Dip a forefinger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working toward the ends, press firmly together to seal, pressing out any air bubbles. Lay the dumpling on its side on one of the prepared baking sheets. Repeat with the remaining wrappers and filling, making sure the dumplings aren’t touching on the baking sheets. Once the dumplings are assembled, if you don’t plan to cook them right away, you can freeze them on the baking sheets, then bag them up to store in the freezer. Without thawing the frozen dumplings, boil or steam them to cook through, then pan fry if you like to make them crispy. In a large nonstick skillet, heat about 1 tablespoon of vegetable oil over medium-high heat. Working in batches, lay the dumplings on their sides in the pan in a single layer without crowding the pan. Cook until golden brown on the bottom, 2 to 3 minutes. Flip them and cook until the other side is golden brown and the filling is cooked through, 2 to 3 minutes more. Transfer the fried dumplings to a wire rack or paper towel–lined plate to drain. Repeat with the remaining dumplings, adding more oil to the skillet as needed. If you prefer not to fry the dumplings, steam them in batches until cooked through, 5 to 6 minutes, then transfer to a serving platter (steamed dumplings do not need to be drained). Transfer the fried dumplings to a platter. Top with some of the chile threads and serve immediately, with the dipping sauce. TIP: If you’d like to check the seasoning of the filling for the dumplings—or any kind of filling or stuffing that includes raw meat or fish—cook a small patty in a lightly oiled skillet, then adjust the seasonings to your taste. CHILE-SOY DIPPING SAUCE YANGNYUM GANJANG MAKES ABOUT 1/2 CUP This sauce is my go-to sauce for dumplings, such as my Meaty Dumplings (page 54) and King Dumplings (page 56). 6 tablespoons soy sauce 2 1/2 tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar 1 tablespoon thinly sliced fresh Korean red chile or Fresno chile (sliced on an angle) 4 1/2 teaspoons toasted sesame oil 2 teaspoons roasted sesame seeds 2 scallions, very thinly sliced on an angle IN A SMALL BOWL, stir together all the ingredients. Cover and store in the refrigerator if not using immediately. Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. MOM’S BBQ CHICKEN UMMA’S DAK GOGI SERVES 4 My mom’s BBQ chicken is the stuff of legend. She even used to grill it in our garage in unfavorable weather. I remember sitting on the steps staring at the little grill, watching her flip pieces of the juicy ginger-and-sesame-marinated chicken with chopsticks, and smelling the sweet smoke. Even your Korean-food-doubter friends will gladly chow down on this. To round out the dish, serve it with Grilled Corn on the Cob with Doenjang Butter (page 101) and Roasted Korean Sweet Potatoes (page 98) that you’ve peeled, mashed, and sprinkled with black sesame seeds, if you like. 1¼ cups soy sauce ½ cup packed dark brown sugar 6 scallions, thinly sliced on an angle 3 tablespoons rice vinegar 3 tablespoons maple syrup 2 tablespoons gochujang (Korean chile paste) 2 tablespoons toasted sesame oil 2 tablespoons grated peeled fresh ginger 2 tablespoons roasted sesame seeds 6 cloves garlic, grated or minced Pinch of kosher salt or sea salt Freshly ground black pepper 8 boneless skinless chicken thighs Vegetable oil, for grilling Doenjang Mayonnaise (page 216), for serving IN A MEDIUM BOWL, stir together the soy sauce, brown sugar, scallions, vinegar, maple syrup, chile paste, sesame oil, ginger, sesame seeds, garlic, salt, and a generous amount of pepper until the sugar has dissolved. Transfer 1 cup of the marinade to a container, cover, and refrigerate. Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 4 hours or up to overnight. Before grilling, let the chicken come to room temperature, about 30 minutes. Meanwhile, put the reserved 1 cup marinade in a small saucepan and simmer until it has thickened to a glaze-like consistency, 8 to 10 minutes; set the glaze aside. Preheat a gas or charcoal grill to medium-high heat. Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill, flipping the thighs halfway through, until cooked through, about 15 minutes. Keep an eye on the temperature; if the grill is too hot, the outside of the thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce, along with the Doenjang Mayonnaise. TIP: If you prefer boneless skin-on chicken thighs and can’t find them in the grocery, ask your butcher to debone skin-on thighs or simply use bone-in ones and just add a few minutes to the cooking time. Doenjang Mayonnaise MAKES ABOUT 1/2 CUP Use this simple, umami-rich condiment as a dipping sauce for Mom’s BBQ Chicken (page 174), slathered on the Krazy Korean Burgers (page 185) or grilled corn, and pretty much anywhere else you would use mayo. ½ cup mayonnaise, preferably Kewpie or a Korean brand 1 tablespoon doenjang (Korean soybean paste) IN A SMALL BOWL, whisk together the mayonnaise and soybean paste until smooth. Cover and store in the refrigerator if not using immediately.

This week on Sharp & Hot, Chef Emily is joined in the studio by fellow HRN host Cathy Erway, who recently moderated the "Food in Fiction" panel at the Food Book Fair. Tune in to hear them discuss the current state of food media, including getting credit for recipe writing, "selling out" to become an Instagram star, and more. Plus, Emily's brother Joe brings his perspective as a fiction writer.

On this week's season premiere of Sharp & Hot, Chef Emily Peterson speaks with Janet Ranganathan, the Vice President for Science and Research at the World Resources Institute, an action-oriented global research organization that works in more than 50 countries, with offices in the United States, China, India, Brazil, Indonesia, and Europe. She is also an architect and co-author of the current World Resources Report, Creating a Sustainable Food Future. Tune in to hear them discuss how shifting away from a meat-dominated diet is vital for the health of not only our bodies but the planet itself.

In the first half of this week's episode of Sharp & Hot, Chef Emily is joined in the studio by fellow Heritage Radio host Jimmy Carbone and Hell's Kitchen Hot Sauce owner Ron Menin to chat about the upcoming NYC Hot Sauce Expo on April 23rd and 24th, and to sample a variety of hot sauces live on the air. After the break, singer Ida Blue delivers a live in-studio performance that is not to be missed!

On this week's episode of Sharp & Hot, Chef Emily is joined in the studio by Emy Kane of Mobile Kitchen Classroom. Mobile Kitchen Classroom is a high school program that empowers the next generation of Food Citizens – individuals that understand that their food choices have a meaningful impact and are empowered to advocate for change. Mobile Kitchen Classroom engages students by making connections between food and issues that they care about – culture, the environment, and power. Mobile Kitchen Classroom is a component of SHFT, a lifestyle platform founded by film producer Peter Glatzer and actor-filmmaker Adrian Grenier. Their mission is to convey a more sustainable approach to the way we live through film, design, art and food.

On this week's episode of Sharp & Hot, Chef Emily is joined in the studio by Heritage Radio Network's own Allison Hamlin, who just returned from a retreat in Colombia. Tune in to hear them discuss getting away, letting down your guard, and being ok with it. After the break, they answer a listener question about which kind of salts to use, and when.

On this week's episode of Sharp & Hot, Emily welcomes chef, television personality, food writer, and restauranteur Clodagh McKenna to the studio. Clodagh is the author of five best-selling cookbooks, including Clodagh’s Irish Kitchen and Homemade. She made her U.S. television debut with her hit TV series Clodagh's Irish Food Trails, is a regular on the Rachael Ray Show, and has cooked on NBC’s Today Show, The Nate Berkus Show, The Late Late Show, Esquire TV and many more. Guinness Cake from Clodagh’s Irish Kitchen by Clodaugh McKenna This cake can only be described as dark and majestic. The bitterness of the Guinness is balanced by the sugar and the vanilla icing adds a fluffy lightness to balance it perfectly. I make this at my restaurant, Clodagh’s Kitchen, using a locally brewed stout called O’Hara’s, which is similar to Guinness. If you don’t like stout, worry not – you will like this cake! The caramel and coffee flavors make this cake one of the best that I have ever made or eaten… Trust me! Serves 10 2 1/4 sticks plus 1 tablespoon unsalted butter 1 1/4 cups Guinness 1 cup unsweetened cocoa powder, sifted 2 large eggs 2 cups plus 2 tablespoons superfine sugar 2 teaspoons vanilla extract 3/4 cup buttermilk 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder For the frosting 7 tablespoons unsalted butter, softened 2 1/2 cups confectioners’ sugar 1 teaspoon vanilla extract 1 1/4 cup cream cheese (not low fat) Preheat the oven to 325ºF. Line the bottom of a 12-inch round springform pan with parchment paper. Make the cake: Heat the butter in a large saucepan over medium heat until melted. Stir in the Guinness, then remove from heat and stir in the cocoa. In a large mixing bowl, beat the eggs, sugar, vanilla extract, and buttermilk, and then slowly mix in the Guinness mixture. Sift together the flour, baking soda and baking powder into a separate large bowl. Using a handheld electric mixer, slowly mix the wet mixture into the dry ingredients and keep beating until it is all well combined. Transfer the batter to the prepared cake pan and bake in the oven for about 45 minutes. Test to make sure the cake is cooked by inserting a toothpick into the center of the cake –if if comes out clean, the cake is cooked. Let cool in the pan, then transfer from the pan onto a wire rack. While the cake is cooling, make the frosting: Using a handheld electric mixer, blend all the ingredients together until light and fluffy. Place the cooled cake on a plate and generously spread the frosting on top. This cake will keep for up to 1 week in an airtight container. Recipe reprinted with permission.

On this week's episode of Sharp & Hot, Chef Emily Peterson is joined in the studio by Heritage Radio's own Jack Inslee and Allison Hamlin to debrief after their recent trip to the Charleston Wine + Food Festival (spoiler alert: clam chowder poutine). After the break, they share some personal experiences with willpower and cravings.

On this week's episode of Sharp & Hot, Chef Emily Peterson is joined in the studio by Peter Hoffman & Mike Laarhoven of Back Forty West. This Sunday, March 6th, Back Forty West is hosting its annual Cassoulet Festival, featuring five chefs, five takes on pork and beans at their best, plenty of rustic red wines, winter greens, and a citrus sorbet to keep everyone’s palates refreshed.

On this week’s episode of Sharp & Hot, Chef Emily Peterson welcomes guest Liz Carlisle, author of Lentil Underground. The book tells the story of David Oien, who leads a thriving movement of organic farmers working with heirloom seeds and biologically diverse, sustainable farm systems, in defiance of corporate agribusiness.

This week on a new episode of Sharp & Hot, host Chef Emily Peterson chats with the founder of Victory Garden's goat milk ice cream, Sophia Brittan. She is also joined by the band Evening Hymns, straight out of the great north, as they play some real "evening hymns."

Jennifer Leuzzi, Host of **Tech Bites, ** joins Emily Peterson for an in-depth conversation on passion. They answer an incredibly powerful and personal listener letter and tackle issues from career advice to fast food nostalgia.

On a jam-packed episode of _ Sharp & Hot _ Emily Peterson is first joined by the legendary Sam Sifton, national editor of The New York Times, that newspaper’s former restaurant critic, and a food columnist for the Sunday Times Magazine. Later in the show, Ida Blue & Binky Griptite perform some live songs in anticipation of their upcoming gig at The Bitter End. “Let’s be straight. The New York Times has made a serious commitment to food journalism as a service to its readers and users and we’re well aware that this service will be used on phones. I want to make it really simple for people to access our journalism and recipes […] when they want them on the devices they use.” [12:30] — Sam Sifton on Sharp & Hot  

Find out about the Brooklyn Bread Lab on this week’s episode of _ Sharp & Hot _. Emily Peterson is joined by team behind The Brooklyn Bread Lab, a pop-up test kitchen devoted to the final food frontier: grain. Bread’s gotten a bad rap, and they want to change that. So they’re making breads, pastas, and pizza the old-fashioned way in the heart of Bushwick. Everything they make is 100% from scratch, made with responsibly sourced whole grains and nutrient-rich flour that’s milled to order, in-house. They want to make better bread, share it with you, and teach you how to make it, too.

What do the music industry and ramen have in common? Tune in to this week’s episode of _ Sharp & Hot _ as Chef Emily welcomes Sarah Gavigan to the studio talking how she went from licensing music in LA to cooking in Nashville for a living.  Sharing how eating ramen had always brought so much joy, paired with the subsequent lack of ramen in the Nashville area, Sarah decided to dedicate herself to learning the craft of making traditional ramen. After testing recipes with friends, she started doing pop-ups all over town with great success. Finally, in 2014 Gavigan and her husband Brad opened POP Nashville, which housed Otaku South until May 2015. This long journey eventually lead them to what is now Nashville’s first dedicated ramen shop – Otaku Ramen. Sarah expands on her second restaurant, Little Octopus, a modern restaurant serving flavors from everywhere, ingredients from here, and options for everyone. “Running a pop up is like being on a film set: you have to think ahead, organize, and then go for it!” [14:30] “If you have something interesting and people want it, it’s not a trend, you’re feeding a culture something that they don’t have.” [17:45] –Sarah Gavigan on Sharp & Hot  

This week on _ Sharp & Hot _, a vegetarian drinks bone broth! Our very own Allison Hamlin, Deputy Director of Heritage Radio Network, takes the challenge and comes out a changed woman. Other topics included in the show are Jack’s decision to drop breakfast and Emily’s 6-minute plank dreams. It’s a good one!

It’s a family affair this week on _ Sharp & Hot _. Emily Peterson is joined by…..drumroll please…. her husband Mark! Mark is joined by Allison Hamlin and Jack Inslee from the Heritage Radio Network team to talk about 2016 home cooking resolutions _aspirations. _From Fresh Direct to recipe books, everything is covered in this intimate exploration of cooking at home.

On a special episode Sharp & Hot, Emily Peterson is joined by Andrew F. Smith, the editor of  **Savoring Gotham: Celebrating the Making of the Definitive Companion to New York City’s Food. ** New York City boasts the world’s most diverse, fascinating, and ground-breaking food scene. Whether dining in iconic or trend-setting restaurants, noshing on vibrant street food prepared by new immigrants, or filling one’s basket at markets catering to ethnic heritage or gourmet aspirations, New York City’s opportunities for cosmopolitan eating are unparalleled.  New York also has pioneered solutions to complex issues, from launching farmers’ markets and tilling urban gardens be they in vacant lots or on pristine rooftopsto politically-charged battles over licensing laws, school food and soda sizes. Andrew F. Smith is a writer and lecturer on food and culinary history. He serves as the general editor for the Edible Series, published by Reaktion Press. He also teaches Food Studies at the New School University in New York. “Print food books are not going out. Other topics/types of books are declining. There’s only 10% decline in the sales of print cookbooks over the past 10 years. That’s minimal.” [23:00]  

On a special and festive episode of _ Sharp & Hot _ Emily Peterson has a whole of of fun on air. April Wachtel makes incredible cocktails on-air and talks about the ever-growing beverage community and Isaac Gillespie sings Christmas songs on a Ukulele like you’ve never heard before. It’s a trip!  

What if you HATE the holidays? What if instead of Thanksgiving dinner, you want Friendsgiving dinner? Are you allowed to opt-out? Are you a bad person for bailing on your family? Join Emily Peterson on a special episode of  Sharp & Hot as she’s joined by Licensed Therapist Christopher Torsiello for an honest conversation about unsubscribing in real life.

So you want to throw a dinner party? This week on Sharp & Hot, Emily Peterson sets out to help you on your path to entertain. She’s joined by trained chef and professional party person Rebecca Salisbury who shares lots of tips and trickers for listeners to host friends without a hitch. Heritage Radio Network Deputy Director Allison Hamlin and Executive Producer Jack Inslee also chime in with some thoughts and advice.

It’s a sourdough starter Sharp & Hot spectacular! Emily Peterson is joined by Sarah Owens, author of _Sourdough: _Recipes for Rustic Fermented Breads, Sweets, Savories, and More and proprietor of BK17 Bakery. Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery,BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. “You never want to underfeed your starter. If you leave it on the counter for a couple of days, you can feed it back to back two or three times in 8 hour intervals and get that microbial population going again.” [23:00] “Commercial flour acts completely differently in a bread recipe than stone ground flour.” [29:00]

STOP WORKING FOR FREE! That’s the moral of this week’s episode of _ Sharp & Hot _ as Emily Peterson shares some personal stories of work, failure, success and struggle. Tune in for a candid conversation about how much writers are paid, why exposure can’t pay the bills and how the media landscape has changed. “There’s a misunderstanding that if you just get published the world will open up in front of you.” [05:54]

This week on _ Sharp & Hot _, Chef Emily kicks off the show with a crazy story about a recent encounter with cheese mites! After the break, guest Zoe Maya Jones joins in studio discussing the Mexican holiday, Day of the Dead.  Raised in Cancun, Mexico, she relays that the spirit of the day is more joyful than solemn and along with traditional foods and celebrations, the holiday encourages visits by the departed souls to hear prayers by the living directed to them.  Zoe shares great insight on the sugar skull phenomenon as well as how she celebrates the day while living in NYC, plus details on her co-owned chocolate subscription service, Chellaoui Chocolatier.   Click here for more on Day of the Dead! “In Aztec culture, and many other belief systems, you never really die.  You just move on to another life; so it was really a celebration more than a mourning of people who had passed. Similarly, now it is the same.” [11:44] –Zoe Maya Jones on Sharp & Hot  

This week on _ Sharp & Hot ,_ Emily Peterson is joined by Chef Russ Moore and Allison Hopelain of Camino. They recently released This is Camino, a cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes. After a visit to Camino, _New York Times _writer Mark Bittman wrote of head chef Russell Moore, “What’s important but is impossible to describe is the strength and utter brilliance of his flavor combinations and the downright simplicity of it all. Moore has a palate that cannot be stopped; everything tastes as if it were created to go with everything seasoning it.” Camino is no stranger to this kind of praise–the locally beloved but nationally acclaimed restaurant is known and respected in food and chef circles. Since opening in 2008, Camino has become known for its exciting menu (most of the food is cooked in their fireplace) and the tight-knit community of chefs who love the restaurant. This network is a result of the lavish book release dinner parties that Camino hosts for cookbook releases and has made fans of such food luminaries as Yotam Ottolenghi, Sean Brock, Francis Malman, David Lebovitz, and Deborah Madison. In This is Camino, fundamental cooking skills (including open-fire cooking); unique, ingredient-focused recipes that are both sophisticated and pared-down; and inventive flavor pairings marry with lush photography and a stunning package to produce the new must-have cookbook for Camino’s many fans and restaurant book lovers. “My job was to make alice waters happy with the food – which is not an easy job.” [17:00] — Russ Moore  

Relationships are hard, but what about relationships in the kitchen?  This week Chef Emily welcomes Cappy and Suzy Lawton to _ Sharp & Hot _ for a discussion on their dynamic as the team behind Cappy’s Restaurant in San Antonio, Texas (and more!) and as the authors of the new book “Enchiladas: Aztec to Tex-Mex.”  Is there a secret to keeping love alive in the restaurant biz? Tune in for more!

The best Indian food is cooked (and eaten) at home. Real Indian food is fresh, simple and packed with flavour. Tune in to a brand new episode of Sharp & Hot as guest host Joe Carson is joined by Meera Sodha, author of MADE IN INDIA. In the book, Meera introduces Britain to the food she grew up eating here every day. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there’s everything from hot chappatis to street food, fragrant curries, to colourful side dishes and mouth-watering puddings. “When your’e a kid and you eat stuff your mom puts in front of you, you don’t think to ask where it came from or what the origin of the dish is.” [06:00]  

It’s the 100th episode of Sharp & Hot! Let’s talk FEAR and Anxiety! Host Emily Peterson brings fear in the kitchen out into the light with two of her friends from Garden & Gun magazine: Managing editor Philip Rhodes and New Orleans Chef Justin Devillier. Afraid you’re messing the recipe up? Worried you’ll hurt yourself in the kitchen? Doubt that your guests enjoyed their meal as much as they said they did? Tune in and join the support club.  

This week on _ Sharp & Hot _, we’re talking all about gadgets! Emily Peterson is joined by Meredith Doherty, the Discovery Director of The Grommet. The Grommet is an online marketplace where you can discover and buy inventive, new products, watch video reviews, and get to know the Makers behind these up-and-coming businesses. This program was brought to you by  S. Wallace Edwards & Sons.  

There’s good news and bad news this week on Sharp & Hot. First, the good news — fall is here and that means a brand new season of Sharp & Hot! The bad news – producer Anne Hogan is leaving the show to pursue her work in comedy! Tune in for a bittersweet show as Anne and Emily talk about the back-to-school mentality of autumn and try a live comedy improv bit on-air! This program was brought to you by Whole Foods Brooklyn.  

We’re approaching the last two weeks of August, AKA the peak of summertime travel season. Get out and go camping! On today’s episode of Sharp & Hot, Emily Peterson asks guest Jolie Kerr from Ask A Clean Person everything you need to know about dish cleaning in the woods. What’s the best way to clean when you don’t have access to running water? Tune in to learn all about it! Today’s episode was brought to you by Whole Foods Market. “So really the sort of basics of [washing dishes while camping] are to have three wash bins….. one for washing, one for rinsing, and one for sterilizing.” [15:00] “If you’re making things that are greasier, just use hot water. It will do a better job of cutting the grease.” [18:00] “I think you’re better off drying [the dishes] immediately. If there is any of that greasy residue, drying it off with a towel with wipe some of it off.” [24:00] –Jolie Kerr on Sharp & Hot

Chef Angie Mar. This week on Sharp & Hot Emily Peterson sits down with Angie Mar, the executive chef of the Beatrice Inn. The Beatrice Inn, a restaurant located in the West Village, was opened by the editor of Vanity Fair, Graydon Carter, and has been under Angie’s control for the past year and a half. In Angie’s cooking, she plays a lot with masculinity and femininity by pairing savory meaty flavors with more sweet fruity flavors. On today’s show Angie talks about all the cool events that she will be cooking at in Nicaragua! “I really like the aspects of sweet and savory together. It’s a cool idea to have these beautiful large hunks of meat balanced out with something lighter and brighter and more feminine. That’s a lot of what we play with in the kitchen.” [17:00] –Angie Mar –Angie Mar on Sharp & Hot

Listener Feedback. This week on Sharp & Hot, Emily Peterson addresses feedback and future changes she plans on making to her show. Don’t worry! Sharp & Hot will still have it’s same old friendly tone, but the format is going to be a little different. After going over some of the feedback that her viewers sent her, she reviewed the novel “The Cake Therapist” by Judith Fertig, and also questioned what it even means to assign a book the genre “contemporary women’s fiction”. Although Emily does not think that she fits the audience that this book was trying to reach, she still recommends it! “If you feel like your beloved Sharp & Hot is changing, it’s for the better.” [16:00] “I’m trying to imagine exactly who she is talking to, because I don’t feel like it is exactly me.” [22:00] “If you want a beach read, this is right in the beach read category.” [23:00] –Emily Peterson on Sharp & Hot

Jimmy Carbone and Chef King : This week on Sharp & Hot Emily Peterson talks to Jimmy Carbone, host of Beer Sessions Radio and owner of East Village restaurant Jimmy’s No. 43, and King Phojanakong, the chef of Tito King’s Kitchen at Jimmy’s No. 43. There are lots of delicious dishes on the menu at Jimmy’s No. 43, and if you can get a group of eight friends together you can order a whole suckling pig! Tune in to hear more about Jimmy’s No. 43 along with some unveiled info about McDonald’s greasy secret menu. This program was brought to you by S. Wallace Edwards & Sons. “[The Adobo Wings are] crispy wings but they fall right off the bone.” [21:00] –Jimmy Carbone on Sharp & Hot “We present it first whole, everybody get’s to see it before we carve it up. It’s a beautiful crispy skin and nice juicy meat on the inside.” [22:00] –King Phojanakong on Sharp & Hot

Casey Barber & Pierogi Love! : Have you ever heard of a pierogi made with pretzel dough? This week on Sharp & Hot, Casey Barber is back to talk to host Emily Peterson about her new book Pierogi Love, where she takes the classic Polish pierogi dough and stuffs it with unconventional fillings unlike anything you’ve ever tasted before. She brought in some samples to try in the studio today including a mint and pea pierogi, a breakfast pierogi, and a Nutella pierogi which were all delicious! Tune in for Casey’s complete interview, some conversation about a new study about how cheese can prevent heart disease, and Phillip Gilmour, owner of MoMo Sushi on the phone talking about a new law requiring restaurants to freeze fish before serving it raw. This program was brought to you by Bonnie Plants. “[Pierogi] is just another word for how the eastern Europeans do dumplings.” [17:00] “Finally I got that perfect ratio [for the pretzel pierogi]…. which is surprisingly close to cheez-it dough!” [29:00] –Casey Barber on Sharp & Hot

Garden & Gun : Garden & Gun Magazine is all about the South. They write about southern food, music, sports, art, travel, to celebrate the southern lifestyle. Along with celebrating southern lifestyle, they also celebrate southern made products made by southern artisans with an annual competition they hold called the ‘Made in The South Awards’. Winning this competition not only gets you a $10,000 prize, but also an amazing opportunity for people to hear about your craft. On today’s episode of Sharp & Hot, Emily Peterson talks to Jessica Mischner, the senior editor of Garden & Gun Magazine and Chris Williams, Overall winner of the 2011 ‘Made in the South Awards’. This program was brought to you by S Wallace Edwards & Sons. “Winning the ‘Made in the South’ award changed my life.” [19:00] –Chris Williams on Sharp & Hot