Talking With My Mouth Full

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome to the video era: A warm welcome to our podcast listeners as we officially embrace both audio and video on Substack. Plus, a big hello to Rob Machado, Christy, Marianne, Susan, Deb, and our friends watching from Brooklyn!* 0:31 — St. Patrick's Day shenanigans: Neither of us is Irish, but we're definitely wearing our green and celebrating anyway.* 0:40 — The debut of “Winchell the Wattle”: It's the end of turtleneck season, which means it's time to embrace the author-photo scarf look.* 1:42 — An Irish-Italian Boston Funeral: Amy shares a beautiful story about a Quincy funeral that perfectly blended Irish and Italian traditions with potato and chicken dishes at the Sons of Italy.* 3:25 — The Soda Bread run-down: We discuss Darina Allen's moist yogurt version, Amy's apple and currant recipe, and Nancy Mock's decadent chocolate chunk soda bread.* 7:00 — The Secret to Stuffies: A deep dive into New England stuffed quahogs, complete with Portuguese sausage, and why Mama Leite's recipe remains a closely guarded secret.* 9:33 — Meltdown in the Photo Studio: David recounts his struggles baking his 20-year-old Portuguese orange olive oil cake for Clare Barboza's photoshoot. Plus, the magic of DIY “Cake Goop” to save your Bundt pans.* 22:30 — Easter & Passover Planning: Amy preps for an Adina Sussman-inspired Passover and family biscotti, while David plans a menu featuring ervilhas com ovos and Italian roast leg of lamb.* 28:09 — Brisket Two Ways: We discuss the legendary Nach Waxman brisket method versus the shockingly delicious mid-century Coca-Cola brisket with Heinz chili sauce.* 30:56 — Fast Food Abominations: Taco Bell's Mountain Dew Baja Midnight Pie and Dr* Pepper Johnsonville Hot Dogs enter the chat.* 36:11 — Depression-Era Baking & Mid-Century Nostalgia: A trip down memory lane discussing tomato soup cake, mayo cake, mock apple pie, and the sticky joy of collecting S&H Green Stamps.* 39:35 — Grandma's Cream Cheese Pesto: Amy shares her grandmother's thrifty, modern mid-century trick for making pesto without expensive pine nuts.Recipes* Yogurt Irish Soda Bread* Irish Soda Bread with Currants and Apple* Nancy Mock's Chocolate Soda Bread* Eton Mess with Lemon Curd and Raspberries* Stuffies (Stuffed Quahogs)* Creamy French Chicken Stew (Blanquette de Poulet)* Portuguese Orange Olive Oil Cake* Homemade “Cake Goop”* Applesauce Bread* Porridge Bread* Almond and Anise/Sambuca Biscotti* Ervilhas com Ovos (Portuguese Peas with Eggs and Bacon)* Italian Roast Leg of Lamb (with garlic, rosemary, and lemon)* Nach Waxman's Brisket* Cider Braised Brisket* Cider-Braised Pork, Apples, and Vegetables* Coca-Cola Brisket* Dr Pepper Glazed Ham* Spiced Carrot Cake* Tomato Soup Cake* Mayonnaise Cake* Hardtack/Depression Era Spice Cookie* Ritz Cracker Mock Apple Pie* Cream Cheese PestoBooks and Publications* Becky Selengut's upcoming cookbook (photographed by Clare Barboza)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome & Who's in the Room: Shoutouts to the live audience, plus a surprise cameo from The One—joining from 5,400 miles away in Uruguay while David holds down the fort.* 1:05 — Amy's Food Week: Chicken meatballs with creamy Parmesan orzo (Half Baked Harvest), two rounds of sourdough, a buckwheat coconut chocolate chip cookie revelation from Sister Pie, and a sneak peek at a summer heirloom tomato and crispy chickpea salad destined for Yankee's July issue.* 5:38 — David's Food Week: The Great Cheese Hunt: Nine or ten sources, zero Scamorza—until Caputo's of Salt Lake City saved the white lasagna. Plus: a slightly underwhelming (but lobster-knuckle-redeemed) dinner at the Mermaid Inn.* 12:30 — Mailbag: Queen-of-the-night tomato seeds from BBQ Goddess near Yosemite, and a stunning Italian cookies cookbook sent straight from Domenica Marchetti herself.* 17:38 — Kate McDermott Joins the Show: The Pie Whisperer is in da house! David recounts the pear pie workshop in New York, the legendary pastry cloth Kate made him, and the leaf lard gift that started it all.* 20:32 — What Is a Pot Pie, Actually? Kate's definition: a savory, thick stew or casserole with a crust on top—and the accidental pitch for a High Times “pot pie” feature that never was.* 21:54 — Single Crust vs. Double Crust Showdown: The audience weighs in (doubles win decisively). David makes the case for starting on the lowest oven rack to vanquish the soggy bottom. Paul Hollywood would be proud.* 27:50 — Thickening, Breadcrumbs & MSG: Flour or cornstarch to thicken; seasoned panko mixed into the filling for body and flavor; and an impassioned defense of umami powder—”the thing I'm a little embarrassed about but use constantly.”* 31:37 — Amy's Pork & Apple Pie with Cheddar Sage Crust: The Apple Lover's Cookbook showstopper—breadcrumbs in the filling, layered apple slices on top, great at room temperature. A Cornish pasty's elegant American cousin.* 33:46 — Hot Water Crust & Hand-Raised Pies: Kate on the pie dolly technique she learned from Sarah Pettigrew at the School of Artisan Food in Nottinghamshire, the all-important gelée drizzle, and why it's not a proper pie without the jelly.* 39:44 — Do Potatoes Belong in a Pot Pie? Yes. Emphatically yes. (Amy's complicated feelings about potatoes are aired. The Portuguese contingent is scandalized.)* 41:42 — Moment of Outrage: The OG Caramelized Onion: Those 12-year-olds on social media who think they just invented adding water to speed up caramelizing onions. Decades, people. Decades.* 42:26 — Kate's Closing Report from St. Croix: A mango, papaya, and soursop crostata with a guava jam base, made with fruit from her brother-in-law's farm at the University of the Virgin Islands. And a reminder from the pie queen herself: Be happy. Make pie.Recipes* Baked Sage Chicken Meatballs with Parmesan Orzo* Pork and Apple Pie with Cheddar Sage Crust* Homemade Chicken Pot Pie* Beef and Guinness Pie* Steak and Ale Pies* Chicken Pot Pies with Cheddar-Scallion Biscuits* Chicken Pot Pie with Herbed Mashed-Potato Crust* Chicken Pot Pie* New England Skillet Chicken Pie* Curry Chicken Pot Pie* Chicken and Leek Pot Pie* Irish Cream Chess Pie* Pain de Campagne* Dirt BombsBooks and Publications* Art of the Pie by Kate McDermott* Pie Camp by Kate McDermott* Home Cooking by Kate McDermott* Italian Cookies by Domenica Marchetti* Will This Make Me Happy? by Tanya Bush* Sister Pie by Lisa Ludwinski* King Arthur Big Book of Bread by King Arthur Baking CompanyEquipment* Pie DollyWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Kate McDermott* Youtube | Facebook | Substack This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 01:28 — Why the Podcast stopped (The “Icky” Business of Sales): A candid look at the costs of production and why going “unscripted” on Substack is the new frontier.* 05:15 — The “Day-to-Day Grind”: Amy reveals how even a professional food editor loses the spark for cooking dinner (and the “Hello Fresh” solution).* 09:20 — The “Juno The Bakery” Mystery: Why are some of the world's best bakery books so badly written? Amy and David vent about confusing recipes.* 11:45 — The 2-Ingredient Flatbread Debate: David's “outrage and indignation” over viral TikTok food trends versus real culinary craft.* 13:21 — The Homemade SpaghettiO's Reveal: David explains Anellini pasta and how he turned a canned childhood memory into a gourmet flat-lay.* 18:53 — Behind the Lens: David shares his specific lighting secrets (Godox AD 600) and how he makes “brown food” like chocolate mousse look like art, not

WATCH THE EPISODE HEREIn This EpisodeSt. Patrick's Day & My Corned Beef Cure + Cook KitRecipes* Slow Cooker Irish Beef Stew* Homemade Pastrami* Corned Beef Hash* Twice-Baked Potatoes with Corned Beef* Beef and Guinness Pie* Cowboy Steaks with Guinness Sauce* Pan Boxty ~ Irish Potato Pancakes* Irish Soda Bread* Guinness Ice Cream Float* Chocolate Guinness Cake* My Corned Beef Cure + Cook KitThe Gear: Le Creuset vs. Misen Nonstick* Misen Nonstick SkilletThe 2026 Cookbook Sneak Peek* Cookies by Vaughn Vreeland* Book of Pizza by King Arthur Baking Company:* Centerpiece by Helen Graham* Loaf Tin Bakes by Flavie Millet-Joannon* Who Put the Beef into Wellington? by James Winter This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

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Yeah, we know. It sounds like a cheesy 1960s song. And speaking of the '60s, neither Amy nor producer Adam were alive at the time. Only David was.And that got us thinking: What were the foods we loved, adored, and lived for through the stages of our lives? Everything from Pop-Tarts (David remembers when they didn't come frosted) to Amy's beloved chili crisps.Listen along and tell us on our Patreon page (it's free to join) what were the foods of your life?Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Surprise CupcakesMatzo BreiPaper Bag Meatloaf3 Cup ChickenBatter-Fried ChickenFlourless Chocolate Cloud CakeHomemade MustardEggless Chocolate Cookie Dough--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands

Today, we had the privilege of interviewing the multi-talented Nathan Myrvold, the renowned scientist, archeologist, physicist, photographer, chef, and author of the acclaimed Modernist Cusine books. Our discussion centered around his latest masterpiece, the comprehensive Modernist Bread at Home.In his ineffable way, Nathan talks bread history, science, lore, and technique. Take a listen, but make sure to have a pen and paper with you. There's a lot a useful info for the next time you bake a loaf.Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Slow-Roasted Leg of Lamb Ina Garten's Lemon Mashed PotatoesChocolate cake with Salted Caramel FrostingRhubarb Upside-Down CakeRhubarb Eton MessNathan Myhrvold's Challah (Available to Patreon subscribers in our latest newsletter)Nathan Myhrvold's Hawaiian Rolls (Available to Patreon subscribers in our latest newsletter)--Please leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands

Today we're talking about one of our favorite foods (and maybe yours?): pasta! And our guest is the always charming, delightful, and generally mensch-y Dan Pashman. You may know Dan from his popular podcast, The Sporkful. You may know him as the inventor of his very own pasta shape, Cascatelli. Or you may know his new book, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In any case, you definitely wan to know him. He'll have you thinking about pasta is entirely new and very delicious ways.Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Roasted Fresh Ham with Spiced-Maple GlazeOrange-Rosemary CarrotsButter-Roasted Potatoes with DillChocolate Cake with Salted Caramel Frosting (link coming)Malfatti (Spinach Dumplings)"Onescotti" Biscotti (Available to Patreon subscribers in our latest newsletter)--Please leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands

In this episode, Amy and David tackle your toughest questions. Everything from why does garlic sometimes turn blue to why does pineapple make my mouth tingle to should I wash my chicken before cooking it?Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Hartlley's Pork Pies, Fall River, MAApple Celery SaladWhite Chocolate Whisper Cake with Pistachio ButtercreamCheesy Cabbage TteokbokkiZeppole--Please leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands

Okay, this is a bit of a departure for Amy and David. What started out as a simple, straightforward interview about mindful eating with former ABC correspondent Dan Harris (now a leading teacher, practitioner, and best-seller author on meditation) became an engrossing discussion of self-defeating behavior and self-talk, the toxicity of body shaming, "Big T" and "little T" trauma, and ways out of the morass.Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Restaurants and RecipesSushiichi, NYCCollard Green Salad from Harrisville General Store, NHHomemade PastramiSuzanne's Italian-style Fish Stew (Suzanne added 6 large shrimp, 1/2 fennel bulb, 2 large leeks, and red pepper flakes)Dan Harris10% Happier by Dan HarrisTen Percent Happier podcastTen Percent Happier appInstagramWebsite--Please leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands

Tomorrow, Sunday, March 9, 2024, is the 96th Annual Academy Awards. In their inimitable way, Amy and David created their own show—The First Annual Talking with My Mouth Full Food Awards. In it, they nominated, voted, and named their own winners in categories such as Best Funny Food Scene, Best Food Opening Credits, Best Scene with Raw Eggs (or the Irving G. Thalberg Salmonella Award), and so much more. Put on your gown or tux and join them!Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:RecipesCider-braised Rosemary Chicken with Leeks & BeansBlueberry Snacking CakeFlapjacks (Amy filled them with fresh raspberries)Golden SyrupNYT Marry Me Chicken***Food ScenesWilly Wonka Opening sceneMeryl Streep moans, "Butter!"Eat Drink Man Woman opening sceneTortilla Soup opening sceneBreakfast at Tiffany's opening sceneThe lobsters are loose in Annie HallThe family dinner in Saturday Night Fever"I'll have what she's having" in When Harry Met SallySpaghetti with syrup in ElfCaviar and baby corn in Big“I have nipples, Greg. could you milk me? in Meet the Parents“Prison cooking scene in GoodfellasClemenza's meatballs in The Godfather"Leave the gun, take the cannoli." in The GodfatherMaking ram-don in Parasite"Tyler's Bullshit" in The Menu The strudel scene in Inglourious BasterdsFeast of the seven fishes in The BearWallace and Gromit planning a trip to source cheese in Wallace and GromitThe presentation of the Brie in Julie & JuliaEmma Stone learns to tell a joke in Poor Things"You fold in the cheese," in Schitt's CreekRoyale with Cheese in Pulp FictionThe egg yolk scene in TampopoCook an egg on her stomach in Hot ShotsWhite Castle scene in Harold and KumarThe capezzoli di venere scene in AmadeusThe peach scene in Call Me by Your NameEvery chocolate scene in ChocolatPastries and shoes in Marie AntoinettePasta and arias in Eat, Pray, LoveQuail stuffed with foie gras and truffle vol-au-vents in Babette's FeastThe timbalo scene in The Big NightGaston eats eggs in Beauty and the Beast Cherries jubilee in The HoldoversThe pastel de nata scene in Poor ThingsDinner scene in Killers of the Flower Moon--Please leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands

We're always looking for kitchen hacks and shortcuts to make your life easier. We're not purists and we feel that most of the time, perfection isn't worth the pursuit. However, there are some techniques, tools, and habits that really make your cooking better, and we've spent some time compiling a list of the fussy and annoying things that we feel are worth the trouble. Let us know if you agree!Please consider becoming a supporter of our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Homemade Corned BeefHomemade PastramiBrownie PieCoconut Cream PieSour Cream Sugar CookiesSplit Pea Squash Stew with Basil and Serrano--Leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands

Tony Bourdain isn't the only one who tells all! Sparked by Amy's recent confession that she doesn't like--GASP!--mashed potatoes, our beloved hosts reveal a confessional's worth of secrets about making sourdough, shoplifting children, expired half and half, dog kibble--and so much more.Please consider becoming a supporter of our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Julia Child's Coq au VinMeatball StroganoffVeal PiccataMare Luna restaurantMarie's Crisis CafeDaily ProvisionsAmy's Instagram post about icky food words--Leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands

In this episode, Amy and David pass along their favorite kitchen hacks, shortcuts, and quick tips to make your time in the kitchen more efficient and economical. (Oh, and learn what a "sucky machine" is...)Please consider becoming a supporter of our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Italian Sausage SoupBlizzard BeefBaker's Joy SprayPastry Rolling Cloth SetStupid Kitchen Hacks 1Gross Kitchen Hacks 2Petition for HBO's “Julia”--Leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Happy New Year!Amy and David look ahead at what we'll be eating and drinking (or not) in 2024. They also review last year's predictions and to see how they held up. Amy confesses to her bizarre aversion to potatoes, and David butters us up with some, well, embarrassingly saucy talk.Please become a supporter of our show. For as little as $5.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!--Leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Amy and David share their favorite Christmas recipes, memories, and holiday cooking tips.And become a supporter of our show. For as little as $5.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!Recipes mentioned in this episode:Oyster StewBeef WellingtonDry Cured Rib RoastSlow-Roasted Beef TenderloinPotatoes DauphinoiseMom's Green Onion Dip with Ruffled Potato ChipsManicotti Made with Fresh CrepesLobster Mashed PotatoesCrispy Brussels Sprouts with Maple-Glazed WalnutsLemon-Pistachio Bundt CakeChocolate Peppermint Cloud CakeMocha Bundt Cake with Coffee DrizzleTiramisu Charlotte RusseMom's Cherry Nut CakeStollenGingersnap BrowniesPeppermint BrowniesPecan Puffs--Leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Welcome to season four! Amy and David are back for a special three-episode arc for the holidays. In today's show, we tackle the biggest Turkey Day disasters and how to fix them. Also, David offers up his foolproof five-day cooking schedule so that all you have to do on Thanksgiving is roast the bird and reheat the sides. Oh, and watch the Macy's Thanksgiving Day Parade.Recipes mentioned in this episode:Dry Cured Turkey with Sage and ApplesDry Cured Turkey with Juniper and RosemaryDry Brined TurkeyRoasted Garlic Mashed PotatoesSweet Potato Soufflé with Pecan Crunch ToppingCrispy Caramelized Sweet PotatoesSpicy Roasted Brussels SproutsBrussels Sprouts with Dates, Walnuts, and LemonChai Spiced Cranberry SauceEarl Grey Cranberry SaucePumpkin Chiffon PiePumpkin Cake with Maple Cream Cheese FrostingPumpkin Pecan Pie--Leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

To celebrate one year of podcasting together, David, Amy, and Producer Adam revisit their favorite segments of the past season: the funniest moments, the most embarrassing reveals…plus some thoughtful conversations. Note: The podcast will be on hiatus until September, so have a listen to our earlier episodes and we'll be back soon.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Amy and David went transatlantic for this episode to chat with William Hanson, British etiquette expert and co-host of the hi-LAR-ious podcast "Help! I've Sexted My Boss." What starts off as a proper convo turns into a raucous free-for-all as they try to stump William with examples of bad manners. All to no avail.Recipes mentioned in this episode:Gavi RavioliStrawberry-Rhubarb CrispDeep-Dish Brioche French ToastPickled OnionsChive Blossom Vinegar--Leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

We caught up with TikTok and YouTube sensation B. Dylan Hollis to chat about his love of old-school recipes, community cookbooks, and everything "wild, wacky, and wonderful" in the kitchen. With his new cookbook, Baking Yesteryear, hitting bookshelves on July 25, Dylan also shared his thoughts on sudden fame, imposter syndrome, and the power of old recipes to bring joy to the everyday.Recipes mentioned in this episode:Homemade Pasta DoughLady Baltimore CakeSpatchcocked Roast ChickenDenver Chocolate Sheet Cake--Leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Amy has just returned from a 10-day trip to Italy where she ate her way through Liguria and visited her family's ancestral town of Gavi in Piemonte. She and David talk about the remarkable food and culture of these two regions, the restaurants and towns she visited, and the recipes that are inspiring her cooking back at home.Click here for photos from Amy's trip.Recipes mentioned in this episode:Ham and Cheddar BiscuitsChocolate-Peanut Butter CookiesRavioli di GaviPicagge Matte (Chestnut Pasta)Pesto alla GenoveseFarinata (Chickpea Flatbread)--Restaurants mentioned in the episode:Bar Trattoria il Borgo in GaviLangosteria at Paraggi Beach--Leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

A chockfull show today! Amy and David discuss the coronation of King Charles, coronation food, and summer grilling. They explain the difference between direct and indirect (two-zone) grilling and offer up recipes for both.Mentioned in this episode:Watermelon-Cucumber CoolerNectarine & Tomato SaladCoronation QuicheFresh Tomato TartGrilled Steak with Coffee Spice RubCedar Plank-Grilled SalmonSlow-Grilled Chicken Thighs & Alabama White SauceGrilled Flank Steak & Butternut SquashGrilled Tomato Flatbreads with HerbsBlueberry Lemon Layer CakeEasy Blueberry-Pecan Crumble BarsBlueberry Pudding CakeJim's SteakOut, Buffalo, NY--Leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Amy and David discuss some of the most fun, unusual, and noteworthy food festivals this year. If you like Spam, garlic, and "white kidney," we've got you covered.Mentioned in this episode: Bingeing with Babish, New York-Style Pizza, Chicken, Olives, and Prosciutto, Skinny Pancake restaurantsLeave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Amy and David talk how to save time and money with Tamar Adler, author of Amy's favorite new cookbook: The Everlasting Meal Cookbook. Tamar describes how to turn yesterday's meals into something fresh, new and fabulous. Goodbye, sad leftovers! Hello to a more relaxed, affordable, and sustainable way to cook.Mentioned in this episode:Roast Pork ButtChocolate Peanut Butter Cookies (AKA Magic in the Middle Cookies)H&H Bagels, NY, NYShawarma Mia, Brooklyn, NYLeave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Amy and David share their favorite recipes and strategies for entertaining in style without making yourself crazy. From winter braises to summer grilling, easy starters to decadent desserts.Mentioned in this episode:Portuguese Clams and Sausage CataplanaMaple-Soy Glazed SalmonCider-Braised Pork with Calvados and PrunesShrimp and Corn "Clambake" Grill PacksCampfire S'Mores DipGrilled Blueberry Gingersnap CrumbleSpiced Lamb BurgerSmash BurgersTuna Burgers with Wasabi MayoLeave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

What abominations lurk in the recesses of Amy's and David's pantries and basements? Our intrepid hosts go in search of outdated ingredients, spices, and forgotten appliances in an effort to clear the cabinets and their psyches.Mentioned in this episode:Brie Mac and CheeseGastro ObscuraThe Everlasting Mail: Leftovers A to Z by Tamar AdlerLeave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

After 15 years, David spills the beans to Amy about what went into the creation of the New York Times's chocolate chip cookies--dubbed "the cookies that broke the internet." Plus, David shares secrets and tricks he's learned since the recipe first published in 2008.Mentioned in this episode:New York Times's Chocolate Chip CookiesJim Lahey's No-Knead BreadThe Perfect Loaf by Maurio LeoBaking Yesteryear by B. Dylan HollisLeave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Mary Ann Esposito, host of the TV program "Ciao Italia," which has been on the air for more than 30 years, talks with Amy and David about cheap and satisfying eats, Italian travel, and her latest book, Ciao Italia: Plant, Harvest, Cook!Mentioned in this episode:Maple-Sriracha Glazed Chicken WingsFilet Mignon with Wild Mushroom SauceDutch Oven Roast Chicken with ShallotsHomemade Tomato SauceAranciniCacio e PepeLeave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Amy and David chat about love, Valentine's Day, bad dates, and great food.Mentioned in this episode:O'Scugnizzo PizzaDutch Oven Roast Chicken with ShallotsDavid and The One celebrating 5,000 miles apartLeave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

David and Amy explore this year's food forecasts and fake fads with outrageous (and outraged) results. From clam cocktails to hot dates to a $300 piece of toast, they're not holding back.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Celebrity chef, restaurateur, and author Jamie Oliver chats with Amy and David about the beginnings of his career (and the hilarious response to scouting producers); his passion for teaching, and the beauty of his new book "ONE: One: Simple One-Pan Wonders."Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

David and Amy talk about Christmas, Hannukah, their favorite recipes and traditions, their biggest holiday cooking disasters, and their plans for the pod in 2023!Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Baker Brian Noyes chats with Amy and David about the creation of his bakery that's beloved across the country, the inspiration for his boozy bakes, and one particularly presidential fan.Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Amy and David chat with Phil Rosenthal, creator of Everybody Loves Raymond and host of Neflix's Somebody Feed Phil about traveling the world for food, the best food cities, his new cookbook, and how to make a perfect hot dog in thirty seconds.Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

David and Amy talk to Chetna Makan about the Great British Bake-Off (including the infamous "Mexican Week" debacle), her post-Bake-Off success, and her newest book, Chetna's Easy Baking: with a twist of spice.Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Amy and David chat with the phonemically popular blogger John Kanell of Preppy Kitchen on his cookbook of the same same. They discuss farm living, raising twins, and the secrets to being a great host.Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

David and Amy are joined by their better halves, Alan and Scott, for a rollicking, no-holds-barred look at what really goes on in their kitchens.Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Amy, a self-described "apple nerd," takes David through the fascinating history of apples, explains how to choose the right apple for your recipe, and shares her secrets for perfect apple pie.Leave us a voice message and maybe on the show! Follow us on social @amytraverso and @davidleite.To access the recipes mentioned in the episode, visit here and here.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

David and Amy chat with Eric Kim, star recipe columnist for the New York Times about his best-selling book, Korean American, the importance of preserving family recipes, and the joys of Salisbury Steak.Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

David and Amy chat about their childhood food memories--his Portuguese, hers Italian--and find some startling similarities. (And, yes, it does sound like David drank three Red Bulls right before recording.)Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

David and Amy are on vacation, but they've left you plenty of Labor Day recipes from Yankee Magazine and Leite's Culinaria. Plus David reads from his memoir, "Notes on a Banana," about the New England specialty stuffed quahogs.Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

It's David's turn to take Amy on a virtual tour. This time it's of his adopted homeland of Portugal to explore the foods, sights, and sounds of and where he lived while writing The New Portuguese Table. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Amy, a big wild blueberry wonk from way back, explains to David what makes wild Maine blueberries so different, how to cook with them, and why they're so prized. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Our friend American ex-pat Adam Cohn lives in London and took Amy on an amazing food tour of the city when she visited--which he recounts for you. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Pati Jinich, Mexican chef, cookbook author, and star of the PBS series Pati's Mexican Table and La Frontera talks about the incredible diversity of Mexican cuisine, its historical roots, and explores the complex dynamics of who should be allowed to be the spokesperson for a cuisine. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Paul Hollywood, celebrity chef and judge of the Great British Bake Off, talks about his new book, "Bake," the phenom that is the GBBO, his career, and making 1,000 donuts with salt instead of sugar. A must-listen. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Cook's illustrated's editor-in-chief, Dan Souza, talks about cooking as a combo of craft and art, excellent Chinese food, his web series "What's Eating Dan?" and the time a striped bass almost killed him. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The self-proclaimed baker of easy-peasy treats, Jessie Sheehan stops by to discuss baking, icebox cakes, and her new book, "Snackable Bakes. "Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Say hello to season 3! A lot has changed since the last time we met. Our co-host seat is now occupied by Amy Traverso. Amy's the senior food editor of Yankee magazine and the co-host of the PBS TV program "Weekends with Yankee." Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Support this podcast at — https://redcircle.com/talking-with-my-mouth-full/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Cookbook author Julia Turshen talks to David and Renee about the joy of feeding others, both in person through her charitable activities and through the pages of her cookbooks.

Grace Young—the wok therapist--joins David and Renee to discuss all things wok: how to buy one, how to season one, and, most importantly, how to cook with one.