Two Many Cooks Podcast

It's another 'chovie-fest! It's another pantry-essentials recipe! We're talking about the reluctant recipe queen of the pandemic, Alison Roman and her Shallot Pasta: https://anewsletter.alisoneroman.com/p/shallot-pasta-video We also discuss Grace's inability to read directions, Bucatini as the superior long nood, and lots of hot takes on parsley (we know you have them too, we're just brave enough to say it :)) Next week, we're doing another head-to-head with J. Kenji Lopez-Alt's Kung Pao Chicken two ways. 1.)https://www.seriouseats.com/gong-bao-ji-ding-sichuan-kung-pow-chicken-recipe 2.)https://www.seriouseats.com/takeout-style-kung-pao-chicken-diced-chicken-peppers-peanuts-recipe Try 'em and let us know what you think! Send us your feedback and pics to TwoManyCooksPod@gmail.com or on IG @TwoManyCooksPod.

Caesar Salad... invented by an Italian in Tijuana during Prohibition! We thank you Caesar Cardini for this #iconic dish and we also thank Molly Baz for this approachable, delicious recipe for Cae Sal! Spoilers: We love this recipe. Can't even hide it. It's a perfect summer dish, better than the sum of its parts (seriously, Worcheshire sauce), and is the most delicious combination of #saltandstank. Tune in to hear about the etymology of the word "dairy," food safety, and general whisk-y business. Please please try this recipe at home (you definitely have the ingredients in your pantry): https://food52.com/recipes/85557-molly-baz-cae-sal-caesar-salad-recipe And let us know what you think! Since we've already opened a can of 'chovies, let's use the other half of the tin for our next episode, Allison Roman's Shallot Pasta! https://anewsletter.alisoneroman.com/p/shallot-pasta-video Try this recipe and let us know your hot takes on 'chovies, parsley, bucatini and more. Send us your feedback to TwoManyCooksPod@gmail.com or on IG @TwoManyCooksPod.

Welcome to Two Many Cooks! In this week's episode, we discuss Anthony Bourdain's Chicken Satay with Fake-Ass Spicy Peanut Sauce and dive into how influential Anthony Bourdain was in Grace's early culinary life. We also discuss cupcake opinions, more mango content, and debate how many socks this recipe knocked off. It's a good recipe, you should try it for your next dinner party and let us know what you think! https://www.irishtimes.com/life-and-style/food-and-drink/recipes/anthony-bourdain-s-chicken-satay-with-fake-ass-spicy-peanut-sauce-1.2854641 Next episode is all about 'chovies. We're discussing Molly Baz's Caesar Salad (aka Cae Sal). Dave's excited because he doesn't have to use his oven and Grace is excited to hunt down anchovies in Pakistan. https://food52.com/recipes/85557-molly-baz-cae-sal-caesar-salad-recipe Try this one out and send us your feedback to TwoManyCooksPod@gmail.com or @TwoManyCooksPod on Instagram.

These cookies are bangin'! No but seriously, try these pan banging chocolate chip cookies from the incredible Sarah Kieffer: https://www.thevanillabeanblog.com/pan-banging-chocolate-chip-cookies/ We really hope you try these cookies out and send us your feedback because, even if they don't crinkle like they should (cough cough, Grace, preheat your oven correctly next time) they're still absolutely delicious. More talking points include that mango life, Will. It. Panini!, and e-no-li. Tune in to hear what the hell we're on about. For next episode, we're tackling the inimitable Anthony Bourdain! We're discussing his Chicken Satay with Fake-ass Spicy Peanut Sauce (is there a better recipe title?) https://www.irishtimes.com/life-and-style/food-and-drink/recipes/anthony-bourdain-s-chicken-satay-with-fake-ass-spicy-peanut-sauce-1.2854641 We look forward to your feedback on this and other recipes. Send your FEAR ratings and pics to TwoManyCooksPod@gmail.com or @TwoManyCooksPod on IG. * * * FEAR Rating Scheme: Flavor: Was it tasty? How was the texture? Ease: How hard were the techniques in the recipe? How easy was it start-to-finish? Approachability: Were the ingredients hard to find? Was the recipe hard to follow? How many different tools did you need to use? Repeatability: Would you make it again?

We're back and sillier than ever! Is it the time difference? Is it because we haven't talked to each other in three weeks? Or is it because we hid our opinions from each other on today's recipe until recording? Tune in to find out! Today, we're discussing Jamie Oliver's Wine Braised Chicken with roasted grapes (yes, hot grapes) that was recommended to us by friend of the show @TheSpicyLemon! https://www.jamieoliver.com/recipes/chicken-recipes/wine-braised-chicken-with-roasted-grapes/ This was the most divisive recipe we've done so far and it wasn't (only) because of the hot grapes. Oh also, here's a fun game for you all to play...the answer to Grace's question at 3:30 is "yes". DM us on Instagram to let us know you know... :- Poor thing. Next episode is sure to be a crowd favorite! We're tackling Sarah Kiefer's Pan Bang Chocolate Chip Cookies. This technique has intrigued us for a while and we're so excited to try it out. We can pretty much promise no hot grapes in this one. https://www.thevanillabeanblog.com/pan-banging-chocolate-chip-cookies/ We'd love to hear your feedback on these cookies and where you fall on the roasted grapes (and now parsley!) debate. You can email us at TwoManyCooksPod@gmail.com or on Instagram @TwoManyCooksPod.

Are you ready for food, friends, and s'moresas?! Sorry... In this episode, we discuss three recipes by the incredible Padma Lakshmi: Pork Chile Verde: http://padmalakshmi.com/recipe/pork-chile-verde/ Madras Lemon Rice: http://padmalakshmi.com/recipe/nimbu-rice-madras-lemon-rice/ Balinese Curried Samosas: http://padmalakshmi.com/recipe/balinese-curried-samosas/ Talking points include the best gameshow ever..."Will. It. Panini!?", crunch wrap samosas, and an incredible doughnut adventure. Grace heads off to her next overseas post tomorrow (!), so we're going to take a bit of a break for her to get settled and figure out what her kitchen and grocery store will look like. Can't wait to regroup in a few weeks and let you know all about her travels! As always, thanks for all your support and encouragement with this pod. We want to hear your feedback on what you'd like to see us cover next. We hope you try these recipes and more, send us your feedback at TwoManyCooksPod@gmail.com and @twomanycookspod on Instagram and Twitter.

Are you ready for the most perfect, summery, lemony magic? You'll find it here with Melissa Clark's Lemon Pudding Cake. In today's episode, we not only rave about this amazing dessert, but we also talk about Dave's favorite recipe app, ideal search engine optimization, the history of the word "pudding" and much much more. We truly hope you'll try out this recipe, found here: https://cooking.nytimes.com/recipes/1022010-lemon-pudding-cakes-with-sugared-raspberries and send us your feedback at TwoManyCooksPod@gmail.com or on IG @TwoManyCooksPod. For next episode, we're talking about Padma Lakshmi and a duo (or trio) of her recipes because we couldn't just make one. Follow along with us and make the Balinese Curried Samosas http://padmalakshmi.com/recipe/balinese-curried-samosas/ along with that will be this rice: http://padmalakshmi.com/recipe/nimbu-rice-madras-lemon-rice/ and a dipping sauce from: http://padmalakshmi.com/recipe/pork-chile-verde/ Is it ambitious? Yes. Can we handle it all? Maybe. Stay tuned.

Welcome to Two Many Cooks! Your friendly neighborhood cookbook club podcast! This week we couldn't decide which Wolfgang Puck Chicken Pot Pie recipe to discuss, so we tried two recipes and talk about both. Dave's recipe: https://www.oscars.org/sites/oscars/files/wolfgang_puck_chicken_pot_pie.pdf Grace's recipe: https://wolfgangpuck.com/recipes/ Talking points include pastry intuition, crust trust, and dough knowhow. Also tune in to hear the maddest Grace has ever been on the pod for needlessly vague recipe writing and her continued suspicion that there's a conspiracy with these big-named Chefs to buy their master class. Now, is it possible that Grace is mad at vague writing because it's finals week and she's graded a billion papers? Possibly. Is it also possible that there's a conspiracy with these chefs? No, no, Grace, that would be a wild business model, just...it'll be ok. Next week, we're trying out a dessert recipe that *gasp* even Dave would like? Grace has made it twice now and family has said "top five desserts of my life" and "I'd definitely come back to this restaurant" https://cooking.nytimes.com/recipes/1022010-lemon-pudding-cakes-with-sugared-raspberries?utm_source=sharetools&utm_medium=email&utm_campaign=website So please give it a whirl and let us know what you think. Don't forget to send us your feedback, comments, and pictures to TwoManyCooksPod@gmail.com and @twomanycookspod on Instagram.

I can't believe it! I can't believe it!! I can't believe it! (ok I'm done) We have a super special episode for you today! In today's episode, we're discussing Grossy Pelosi's Vodka Sawce and we're joined by the creator himself, Dan Pelosi! https://www.danpelosi.com/post/grossy-vodka-sawce Tune in for an incredible conversation and possibly the most exciting moment in podcast history, ever. Yes, it involves butter. We're so grateful to Dan for his time and his lovely perspective on the anthropology of recipe writing, home cooking, and open marinaras. Make sure you follow Dan at @grossypelosi on Instagram and Pinterest! Come be a Pinterest mom with him! Here are the links to some of the other Grossy recipes we discussed during the ep: *https://www.danpelosi.com/post/cheesy-baked-vodka-sawce *https://www.danpelosi.com/post/grossy-s-garlic-bread *https://www.danpelosi.com/post/mom-s-coffee-cake *https://www.danpelosi.com/post/mom-s-italian-bread Our next recipe is a great culinary compromise. Grace gets to make pastry but! it's still savory, so Dave can't complain, right? Let's find out with Wolfgang Puck's Chicken Pot Pie!! https://wolfgangpuck.com/recipes/ PS. Thank you for all your enthusiasm and support

We're eating our veggies today and can't get enough of them. In this episode, we're discussing Yotam Ottolenghi's Cauliflower Steaks! Honestly, get ready for about an hour of us just raving about this phenomenal meal. As written, it's vegetarian, but easily made vegan if that's your jam. Talking points include biscuits 'n gravy, emergency tacos, and pirate diseases. We truly hope you'll try this one, since it has become one of our top 5 recipes we've tried in the podcast so far. The recipe can be found here: https://ottolenghi.co.uk/recipes/cauliflower-steaks-with-zahter For next week, we're tackling Dan Pelosi's Vodka Sawce: https://www.danpelosi.com/post/grossy-vodka-sawce and I can't believe I'm saying this, we're joined by the genius, himself, Dan Pelosi (@grossypelosi). You have to tune in, not only because Dan's incredible and so much fun to hang out with, but also Dave finds a partner in crime in Dan and Grace's life as she knows it is changed.... You'll just have to tune in on April 12th to hear more! You've gotta make this sawce, so please send us your feedback, comments, and pictures to TwoManyCooksPod@gmail.com or @TwoManyCooksPod on IG and Twitter. Please include your FEAR Rating, as well. For reference, the FEAR system is: *Flavor (5pts): Was it tasty? How was the texture? *Ease (5pts): Was it easy? Were you overwhelmed while trying to cook this? *Approachability (5pts): Did you have to do a lot of prep work, buy a lot of hard-to-find ingredients, or do any research on the techniques? *Repeatability (5pts): How likely are you to make this again? Also, if you wouldn't mind, we need you to rate and review the podcast in Apple Podcasts. The more ratings we have, the easier it is for people to search for us! Can't wait to hear what you think!

Welcome to Two Many Cooks Podcast! In today's episode, we're diving into the world of food, science, and great eats with Alton Brown's Baby Back Ribs: https://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe-1937448 In honor of Alton Brown, this episode is full of fun, educational tidbits! We have our resident professor, Dr. Grace, teach us about rib anatomy, the difference between jalapeño and chipotle, and Big Dad Energy (do you wanna tell her or should I?) Next week we'll be discussing Yotam Ottolenghi's Cauliflower Steaks: https://ottolenghi.co.uk/recipes/cauliflower-steaks-with-zahter This is a vegetarian recipe that's super easily adapted to be vegan, just use your vegan butter of choice! We're excited to see what you all think about this recipe! Make sure you send us your feedback, comments, pictures, etc. to TwoManyCooksPod@gmail.com or @TwoManyCooksPod on IG and Twitter. Please include your FEAR Rating, as well. For reference, the FEAR system is: *Flavor (5pts): Was it tasty? How was the texture? *Ease (5pts): Was it easy? Were you overwhelmed while trying to cook this? *Approachability (5pts): Did you have to do a lot of prep work, buy a lot of hard-to-find ingredients, or do any research on the techniques? *Repeatability (5pts): How likely are you to make this again? Also, check out our Facebook page at Two Many Cooks Podcast!

Welcome to Two Many Cooks Podcast! In today's episode, we're discussing the incredible Marcella Hazan and how she may be the most important chef in modern history....she brought Italian food to the US and we owe her everything (especially if you're a balsamic vinegar fan). The recipe we tried is her Parmesan Risotto: simple, speedy, but absolutely spectacular. The recipe we used can be found here https://www.pbs.org/food/fresh-tastes/marcella-hazan-parmesan-risotto/ We also discuss big families, love languages, and find a new great (grate?) debate! Can't wait to hear what you think of this recipe. Next episode we'll be tackling Alton Brown's "Who Loves Ya Baby-Back?" Ribs found here https://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe-1937448 Don't forget to send us your feedback on these recipes and more to TwoManyCooksPod@gmail.com or on Instagram and Twitter @TwoManyCooksPod. We also now have a Facebook Fan Group! Search for Two Many Cooks Podcast and you'll see us :) Buon appetito!

This week, we've got a super special episode for you all! Grace is back in the DC area and she and Ben are creating a little quar-bubble with Dave's family so they can cook together! For Valentine's Day, we've asked our spouses to pick the chef, the recipe, and get all the ingredients for us and give us a little challenge (picture the technical challenge from GBBO!). They picked Chef Roy Choi's Sweet Chili Chicken Bowl and knocked it out of the park. The recipe we used can be found here https://www.chowhound.com/recipes/sweet-chilechicken-rice-bowl-28249 And Jess's beautiful menu can be found on our Instagram @TwoManyCooksPod! In this episode, you'll hear Ben and Jess introduce the recipe and give us some details about Chef Roy Choi plus some clips of us cooking together. Then, Dave and Grace recap the recipe at the end (followed by an extra chaotic/silly blooper). Next episode, we'll be discussing the iconic Marcella Hazan and her Parmesan Risotto https://www.pbs.org/food/fresh-tastes/marcella-hazan-parmesan-risotto/ We hope you try out these recipes and send us your feedback to TwoManyCooksPod@gmail.com or @TwoManyCooksPod on IG and Twitter.

Here it is! Grace's favorite recipe and her favorite chef. In this week's episode, we're discussing Claire Saffitz of Bon Appetit and Gourmet Makes fame and her delicious focaccia. https://www.bonappetit.com/recipe/focaccia-bread And here's a great video of how she makes it for people wanting to try this at home! https://www.youtube.com/watch?v=NGnMrM9qDtE It's also an extra silly and extra-long episode because there's about a five-minute tangent (tangent? us!? never!) about an elementary school play that Grace was in. If you don't want to listen to this (we get it), you can feel free to skip between 28:30 and 34:45...but it's funny, you'll like it. In this episode, we learn a lot, too! There's a plea from Grace for people to bake with yeast more... it opens up a whole world of baking for you and we totally get how intimidating it is. So stick with us, we're in this together. Thanks again to our listeners for submitting your feedback and pics of your focaccia, keep it up, we love to hear from you! As always you can submit questions, comments, feedback to TwoManyCooksPod@gmail.com or @twomanycookspod on Instagram and Twitter. Happy baking!

Did we beat our record for easiest recipe? Why yes, yes we did! Join us this week while we discuss Bobby Flay's Crunchburger, and what's a burger without fries?! Therefore, we also talk about Bobby Flay's Bistro Fries. Spoiler: Grace is convinced there's another recipe conspiracy here, but try these recipes out and you be the judge! Crunch Burger Recipe: http://bobbyflay.com/recipes/recipes/202/the-perfect-burger-aka-the-crunchburger Bistro Fries Recipe: https://www.foodandwine.com/recipes/bistro-fries Also, one of us is so persuasive that the other one changes their rating on the fly, and inexplicably there's a lot of shade thrown this episode towards random targets like Taco Bell and Las Vegas "entertainment." So join us for shenanigans and conversations about burgers and Bobby Flay. For next episode, we have a challenge for you! We're going to be discussing Grace's favorite chef and baker extraordinaire, Claire Saffitz, and her focaccia bread: https://www.bonappetit.com/recipe/focaccia-bread Your challenge, if you choose to accept it, is to make this focaccia bread and improvise a bunch of toppings to put on it! Then send us a pic of your focacch with your ratings and your favorite toppings to @twomanycookspod on Instagram or Twitter or at twomanycookspod@gmail.com. Grace's recommended toppings are roasted garlic, rosemary, and a metric buttload of extra virgin olive oil (oh and another metric buttload of flakysalt). Dave's recommended toppings are confidential and you have to tune in next episode to see what he recommends. Happy Baking!

Happy New Year! This week we're discussing Kwame Onwuachi's Grandma Cassie's Shrimp Etouffee (recipe found here:https://www.splendidtable.org/story/2019/04/16/grandma-cassies-shrimp-etoufee) You'll hear us talk about the best thing we ate this week (spoiler: It's Grace's sister's chocolate chip cookies) and all our fun food-related presents. We also discuss the amazing life of Chef Kwame and the delicious Cajun flavors that laid the foundation for his culinary talent. We're also joined by a special guest, Ben, Grace's husband! In Ben's Cocktail Corner, he discusses a fun cocktail that pairs incredibly well with the shrimp etouffee and highlights his favorite rum. The recipe for Diplomatico's Ensemble cocktail can be found here:https://foodism.co.uk/recipes/diplomatico-rum-ensemble-cocktail/ Next episode, we'll be discussing Bobby Flay's famous Crunchburger http://bobbyflay.com/recipes/recipes/202/the-perfect-burger-aka-the-crunchburger as well as his french fry recipe: https://www.foodandwine.com/recipes/bistro-fries because what's a burger without french fries!? We'd love to hear your feedback on these recipes and more twomanycookspod@gmail.com or at Instagram and Twitter @twomanycookspod.

Come join us for today's episode where we get in the holiday spirit and discuss Gordon Ramsay's Beef Wellington (aka the recipe that almost broke Grace). Recipe found here: https://www.gordonramsay.com/gr/recipes/beef-wellington/ In today's episode, you'll hear us talk about the best things we ate this week. For Dave, it was a fantastic recipe for crab cakes and esquites from America's Test Kitchen! For Grace, it was all the flavors of America...aka Spicy Cheezits. You'll also hear us have dorky (read: wrong) pronunciations of French culinary terms. Grace may or may not be a flat earther but definitely is a MasterClass truther, and you'll also get to hear Grace's mom, Stephanie, provide some of her feedback for the recipe! On the next episode, we're discussing Kwame Onwuachi's recipe for Shrimp Etoufee found here: https://www.splendidtable.org/story/2019/04/16/grandma-cassies-shrimp-etoufee. Give these recipes a whirl and send us your feedback to TwoManyCooksPod@gmail.com or message us on Instagram and Twitter @TwoManyCooksPod. Can't wait to hear what you think!

It's Lasagna Day!! In today’s episode, we discuss the recipe that inspired this podcast! Samin Nosrat's Big Lasagna, recipe found here: https://cooking.nytimes.com/recipes/1021031-the-big-lasagna Talking points include: Zapruder, cyber bullying for bechamel techniques, properly goodfella-d garlic, and the mental health benefits of making your own pasta. And spoiler: Grace has made this recipe three times but apparently wrong each time?! Next week we’ll be discussing Gordon Ramsey’s Beef Wellington just in time for the Holiday season. https://www.gordonramsay.com/gr/recipes/beef-wellington/ Make sure you send your feedback on these recipes and more to TwoManyCooksPod@Gmail.com or @Twomanycooks on Instagram and Twitter. Can’t wait to hear what you think!

Welcome to Two Many Cooks! This week is our special Thanksgiving episode, but we really don't talk much about Thanksgiving, because, well...#2020. We heard from a lot of you who asked for Turkey alternatives because you can't (or don't want to) cook turkey. So we've answered your call and are talking about the easiest, most fool-proof roast chicken recipe that is only 3 steps (yep, that's right!) and takes 1.5 hours. The recipe we're following can be found here: https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592 In today's episode, you'll hear Grace correcting Dave's pronunciation of Italian pasta only to be swiftly corrected in her pronunciation moments later... Karma, man. Dave starts a beef with Reeses and also admits to gaslighting. It's ok though because Grace admits to having shower snacks. Also, question, do we need the explicit tag for how many times we say the word "spatchcock?" Tune in for all these shenanigans and more! Next episode will be up in two weeks and we're talking about the recipe that inspired this podcast, Samin Nosrat's Big Lasagna Recipe: https://cooking.nytimes.com/recipes/1021031-the-big-lasagna We'd love to hear your feedback on these recipes and more. You can email us at TwoManyCooksPod@gmail or reach out on Twitter and Instagram @TwoManyCooksPod.

Welcome to Two Many Cooks! This week we're joined by a very special guest, Grace's sister, JoAnna. We discuss Christina Tosi's Milk Bar Pie and yes, of course, there's a debate about butter. Is this just a butter podcast now? Probably. Join us for a conversation about cholesterol, potions class, and how to smuggle sourdough starter! The recipe we all used can be found here: https://milkbarstore.com/blogs/recipes/milk-bar-pie Our next episode will be up next week to prepare for Turkey Day, or for many of our listeners, Chicken Day! We've heard from a lot of you that you won't be making a traditional turkey this year, so we're turning to Grace's family's go-to roast chicken recipe by the Contessa herself, Ina Garten. Recipe for next week (yep! next week!) can be found here: https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592 Spoiler: this is a 3-step recipe, you're welcome :) We'd love to hear your feedback on these recipes and more. You can email us at TwoManyCooksPod@gmail or reach out on Twitter and Instagram @TwoManyCooksPod.

Welcome to Two Many Cooks Podcast! This week we were ambitious and discussed three recipes by humanitarian and incredible chef, Jose Andres: 1.) A main event, Cuban Coffee Churrasco Steak: http://www.joseandres.com/en_us/news/news/view/20/cook/cuban-coffee-churrasco 2.) A side, Manchego Mashed Taters: http://www.joseandres.com/en_us/news/news/view/18/cook/joses-mashed-potatoes-with-manchego-and-olive-oil 3.) A bev, Sangria Roja: http://www.joseandres.com/en_us/news/news/view/23/cook/sangria-roja Of course, Dave found something to have a strong opinion about and Grace's shiitake mood caused some major giggles. Also, join us for another debate on something trivial: carbonated water. Can't wait to hear where you stand on #bubblywatergate. For next episode, it's Birthday Week!! Dave and Grace are both celebrating their birthdays during this craptastic time of year, so we've decided to head back to the land of sweets and feed our feelings (kummerspeck, anyone?). We'll be trying a recipe by the wonderful Christina Tosi at Milk Bar: The Milk Bar Pie (formerly known as Cr*ck Pie). Recipe found here: https://milkbarstore.com/blogs/recipes/milk-bar-pie We'd love to hear your feedback on these recipes and more. You can email us at TwoManyCooksPod@gmail or reach out on Twitter and Instagram @TwoManyCooksPod.

Did we like the recipe this week? You *galette* your ass we did! In this week's episode, we discuss Jacques Pepin's Apple Galette found here: https://www.foodandwine.com/recipes/country-apple-galette Luckily there's not bacon trauma this week, but Grace and Dave do get into a heated debate about butter. Join us and let us know whose side you're on #buttergate2020. Next episode we'll be honoring the great Jose Andres with three (yes, three!) recipes: 1.) The main event, Cuban Coffee Churrasco Steak: http://www.joseandres.com/en_us/news/news/view/20/cook/cuban-coffee-churrasco 2.) The side, Manchego Mashed Taters: http://www.joseandres.com/en_us/news/news/view/18/cook/joses-mashed-potatoes-with-manchego-and-olive-oil 3.) The sassy bev, Sangria Roja: http://www.joseandres.com/en_us/news/news/view/23/cook/sangria-roja We'd love to hear your feedback on these recipes and more. You can email us at TwoManyCooksPod@gmail or reach out on Twitter and Instagram @TwoManyCooksPod.

Welcome to Two Many Cooks, a podcast where we take recipes by your favorite chefs, try them out in our own home kitchens, and talk about them! It's like a book club, but for recipes! Thank you all for joining us for Episode 2. This week we discuss David Chang's Steamed Buns from his famous Momofuku restaurant. Before we talk about these beautiful pillowy steamy babies, we dive into David Chang's origin story, triumphs and challenges in the kitchen, and his new memoir Eat a Peach where he speaks about his mental health. More talking points include grief bacon, linguistics lessons, biscuit adventures, plus Andy-Rooney-esque grousing about technology. Come join us! For the buns, Grace made the pork belly version which can be found here: www.epicurious.com/recipes/food/vi…lly-buns-240258 And if you want to avoid bacon trauma (or can't find pork belly) the Momofuku pulled pork recipe that Dave followed can be found here: yummysupper.blogspot.com/2011/10/pulled-pork.html. The next recipe that we'll be discussing takes us back to the #iconic world of Jacques Pepin just in time for fall: https://www.foodandwine.com/recipes/country-apple-galette Go apple picking, get some ice cream ready, and join us for our Apple Galette convo next time. We're going to be posting episodes every two weeks, which gives you time to try the recipe too and join our conversation. So give it a whirl and we'd love to hear your feedback. You can email us at TwoManyCooksPod@gmail.com or DM us on Instagram at @TwoManyCooksPod. Try to get your feedback in to us by Friday, October 9th so we can include your thoughts on the show.

Welcome to Two Many Cooks, a podcast where we take recipes by your favorite chefs, try them out in our own home kitchens, and talk about them! It's like a book club, but for recipes! Since we can't get together for dinner parties these days, we wanted to invite you all to our table where we discuss (and really really enjoy) Julia Child's iconic recipe for Boeuf Bourguignon. You'll hear some hot takes on pearl onions and cherry tomatoes, desperate needs for cheap wine and Tums, a debate on farro pronunciation, and bacon trauma. The recipe we refer to during the episode can be found here:https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n331/mode/2up?q=bourg Also during the episode, we preview what Grace and Dave will be reviewing in two weeks. David Chang's Momofuku recipe for Pork Steamed Buns. The pork belly version adapted from the Momofuku cookbook can be found here: https://www.epicurious.com/recipes/food/views/pork-belly-buns-240258 And if you want to avoid bacon trauma (or can't find pork belly) the Momofuku pulled pork recipe can be found here: https://yummysupper.blogspot.com/2011/10/pulled-pork.html. Our podcast will be up every two weeks, which gives you time to try the recipe too and join our conversation. So give it a whirl and we'd love to hear your feedback. You can email us at TwoManyCooksPod@gmail.com. Try to get your feedback in to us by Friday, October 2nd so we can include your thoughts on the show. Can't wait to talk about your buns!

Welcome to Two Many Cooks! A Podcast where we explore recipes written by your favorite chefs and try them out in our own home kitchens. It’s like a book club, but for recipes! We're two friends who like to eat, cook, and have strong opinions about things, so join us every two weeks for a discussion about recipes and the people who wrote them. Each episode we'll rank the recipe on our FEAR rating system: Flavor Ease Approachability Repeatability. But the most important part of Two Many Cooks is you, the audience! At the end of each episode, we’ll preview the recipe that we’re going to be tackling next which gives you time to try it out yourself and send us your feedback. We also know that some of you just want to hang out with two friends who shoot the sh*t about food and life, and that's important to