Podcasts about food52 recipes

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar, for sprinklingMake the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don't have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don't wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it's best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.Referenced in this episode Why Jenné Claiborne's Tahini Granola is Genius (Article)Jenné Claiborne's book, Sweet Potato SoulGenius-Hunter Extra CreditGet a signed copy of Kristen's book, Simply Genius, to find this and so many other incredible and simply genius recipesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.RecipeMakes 24 bars Shortbread Base1 2/3 cups (214g) all-purpose flour1/3 cup (67g) granulated sugar1/2 teaspoon kosher salt12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted1 large egg yolk1 teaspoon vanilla extractSalted Speculoos Caramel3/4 cup (175 grams) packed light brown sugar4 tablespoons (1/2 stick/57g) unsalted butter1/4 cup (59 ml) light corn syrup1 14-ounce can (414 ml) sweetened condensed milk1/3 cup (90 grams) speculoos cookie butter (see Note)1 teaspoon vanilla extract1 teaspoon kosher saltTopping1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips1/2 cup (about 3 ounces/85 grams) white chocolate chips4 tablespoons (59 ml) whole milk, divided2 tablespoons (36 grams) speculoos cookie butter, dividedFlaky sea salt, for sprinklingMake the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Referenced in this episode Ali Slagle's Not Just Another Chicken Caesar SaladAli's Book,  I Dream of Dinner (So You Don't Have To)Ali's Biscotti Recipe Genius-Hunter Extra CreditKristen's OG fried toast inspiration: Borlotti Beans on Toast with Greens (Food52)Follow Ali on Instagram @itsalislagleHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 2 Peanut chutney1 cup unsalted, unroasted peanuts1/2 teaspoon cumin powder1/2 teaspoon red chile powder1/4 teaspoon saltIndian peanutty noodles6 ounces udon or soba noodles2 tablespoons vegetable oil1 cup broccoli florets, chopped into 1-inch pieces1 cup red bell pepper, chopped into 1-inch pieces3/4 cup thinly sliced scallions, divided2 tablespoons peanut chutney, prepared above1 to 2 tablespoons light soy sauce, to tastePeanut chutneyRoast the peanuts in a 350°F oven (or toaster oven, like I do) for 6 to 8 minutes, or until the nuts have turned dark brown, a shade darker than golden brown. Keep an eye on them! (After 3 minutes, turn the pan in such a way that the peanuts in the back come to the front.) Turn the oven off, take the peanuts out, and let cool.In a food processor or blender, blitz all of the chutney ingredients (cumin powder, red chile powder, and salt) along with the peanuts into a coarse powder. Keep in a zip-top bag or tightly sealed jar.Indian peanutty noodlesCook the noodles according to the instructions on their packet and set aside. Keep half a cup of water in which you boiled the noodles.Heat the vegetable oil in a skillet. Add half of the scallions and let cook for a minute. Add broccoli and sauté for 5 minutes. Feel free to add broccoli stems too. Follow with red bell pepper for about 3 to 4 minutes. (We want both these vegetables to lose their raw flavor, yet still have a bite.) Feel free to substitute with vegetables of your choice as long as the vegetables retain some bite, shape and do not become mushy. Carrots, red onions, snap peas, zucchini, water chestnuts, baby corn, mushrooms, French beans are great substitutes. Add peanut chutney and mix well, followed by the soy sauce, and sauté till the sauce coats all of the vegetables.Add boiled noodles and mix till the noodles are coated evenly with the soy sauce/peanut chutney mixture. Pour some of the starchy noodle water if you like your noodles wetter.Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce on the side.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

There're enough stressors around the holidays to let your dessert be one of them, so we sat down with Erin Jeanne McDowell to get some tips on ways to bring flawless pies to the table. Referenced in this episode Savory Baking CookbookClover RollsPâte BriséeDouble crust chicken pot pieGenius-Hunter Extra CreditErin Jean McDowell's Bake It Up A Notch Youtube channelErin Jean McDowell's InstagramOrder Kristen's newest book, Simply Genius Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Elisa starts listing them at 2:02) before starting the episode.Maman's Cookie TiramisùServes 62 cups (480 milliliters) heavy cream2 cups (480 grams) mascarpone1/4 cup (50 grams) sugar1 teaspoon pure vanilla extract1 cup (240 milliliters) strong brewed espresso, warm (about 6 shots; see Tip)8 Maman's Nutty Chocolate Chip Cookies, or store-bought chocolate chip cookies (about 30 ounces / 840 grams total)2 tablespoons unsweetened natural cocoa powderIn a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form, about 3 minutes. Transfer to a medium bowl.In the clean bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone, sugar, and vanilla and whip on high, scraping down the sides of the bowl as needed, until smooth and creamy, about 1 minute. Add the whipped cream and gently fold with a rubber spatula to combine without deflating the mixture.Pour the espresso into a wide, shallow bowl. Set aside half of 1 cookie for garnish. Break 4 of the cookies into large chunks, add them to the espresso, and let soak, flipping once, until saturated but not falling apart, 45 to 60 seconds per side. Reserve the espresso. Arrange the soaked cookies on the bottom of an 8-inch (20 cm) square baking pan, pressing down to create an even layer. Spread half of the mascarpone whipped cream evenly on top of the cookies. Using a small fine-mesh sieve, dust 1 tablespoon of the cocoa powder over the mascarpone whipped cream.Soak the remaining cookies in the reserved espresso. Use the soaked cookies, the remaining mascarpone whipped cream, and the remaining cocoa powder to create a second layer. Crumble the reserved half cookie and sprinkle on top of the tiramisù. Cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days. Serve chilled.TIP: If you don't have an espresso machine at home, brew a dark-roast coffee or use instant espresso powder. What's important is that you don't forgo the espresso or coffee—its flavor is essential to tiramisù. If you prefer a bolder coffee flavor, sprinkle a little instant espresso powder between the layers.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeIngredients4 (6-inch) pita breads, halved across the middle¼ cups Boar's Head Greek Yogurt Tzatziki, plus more to top¼ cups Boar's Head Traditional Hummus½ romaine lettuce heart, roughly chopped1 pound Boar's Head FireSmith™ Flame Grilled Chicken Breast, thinly sliced¼ cups Boar's Head Crumbled Feta1 beefsteak tomato, halved and thinly sliced3 ounces artichoke hearts, roughly chopped¼ cups pitted Niçoise olives, roughly choppedDirectionsCut the pitas in half lengthwise. Open each pocket.Using a spoon, evenly distribute the tzatziki (about 1 ½ teaspoon each) between the pitas, swooshing the sauce on one side of the pocket. Repeat on the other side with the hummus (about 1 ½ teaspoon each). Place a handful of lettuce along one side of each pita.Fold the slices of chicken in half, and place 3 slices on top of the lettuce. Add 1 to 2 slices of tomato. Sprinkle about 2 tablespoons of artichokes, 1 tablespoon of feta, and 1 tablespoon of olives in each pita. Top with more tzatziki, if desired.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners' sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutesMake the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners' sugar, maple syrup, cinnamon, salt, and milk until smooth.Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.Slice the cake into pieces and serve. The cake is best the day it's made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Anna Sulan Masing, host of Whetstone Radio's Taste of Place podcast cooks her way through Mandy Yin's incredible Sarawak Chicken recipeRecipeMarinate 6 skinless chicken thighs, with the bone-in just with salt, leave for 1/2hour on the kitchen bench to get it to room temperatureBlitz up spice paste: 200g roughly chopped onion, 2 garlic cloves, 2.5cm of ginger root, 2 stalks of lemongrass also roughly choppedToast 1tsp of black peppercorns, and 1 tsp of white peppercorns - choose any good quality peppercorns. This is done on a very low heat, without oil until fragrant. Then, grind it into a fine powder ideally in a mortar & pestleIn a medium sized saucepan slowly get 3 tbsp of oil warm, then add in the pepper powder and the spice paste. Fry off until the oil splits - no longer than 10minsAdd in the chicken, 450g (1lb) of roughly chopped tomatoes, 300mls of water, 5 laksa leaves (or a bunch of mint) with stalks. Bring to boil then let simmer for 20min. Keep an eye on it and stirr at regular intervals.Add in 100mls of coconut milk, stir and cook for another 5minsServe with rice!Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  BindaetteokServes 8 to 102 cups dried peeled split mung beans1 cup mung bean sprouts1 cup Baechu Kimchi plus 2 tablespoons kimchi liquid8 to 10 scallions, cut into 2- to 3- inch lengths3 to 4 cloves garlic, thinly sliced5 to 6 fresh shiitake mushrooms, stems discarded, caps thinly sliced2 teaspoons soy sauce1 tablespoon sesame oil½ teaspoon salt1 teaspoon freshly ground black pepper2 tablespoons egg replacer (preferably JUST Egg), plant milk, or aquafaba (canned chickpea liquid)2 tablespoons extra- virgin olive oilSpicy Soy Sauce Dressing,  for servingSoak the dried mung bean in cold water until softened, about 4 hours. Drain and set aside.Meanwhile, in a large pot of boiling water, blanch the mung bean sprouts for 1 to 2 minutes, then run them under cold water to stop the cooking process. Transfer the mung beans to a large bowl, add the kimchi (without the liquid), scallions, garlic, mushrooms, soy sauce, and sesame oil and marinate for at least 30 minutes (but no more than 4 hours).In a blender, combine the soaked mung beans, the salt, black pepper, egg replacer, kimchi liquid, and up to 1 cup water. Blend until a slightly orange batter forms (it should be like oatmeal). If your blender is not large enough to accommodate all the mung beans at once, work in batches.Pour the batter into a large bowl and mix half of the marinated vegetables into the batter.In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Spread a piece of the marinated kimchi, 4 to 5 pieces of scallion, and a couple slivers of garlic and mushrooms in the pan. Then spoon 3 to 4 tablespoons of the batter over the vegetables in the pan. Cook until the  bottom is golden brown, about 2 minutes. Flip the pancake and cook until both sides are evenly cooked, an additional 2 minutes. Continue to make more pancakes, adding extra oil as necessary.Serve with the spicy soy dressing.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Referenced in this episode First Generation: Recipes from My Taiwanese-American HomeFrankie's Website Frankie's Instagram Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Good & Sweet CookbookBrian Levy's SiteBrian Levy on Instagram Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jesse starts listing them at :51) before starting the episode.Red Wine Brownie CookiesMakes 18 large cookies2 sticks (16 tablespoons/226 grams) unsalted butter2 cups (473 ml) dry red wine, any variety⅓ cup plus 2 tablespoons (99 grams) granulated sugar, divided3¼ cups spooned and leveled all-purpose flour (416 grams)½ cup (45 grams) natural, unsweetened cocoa powder, sifted1 teaspoon baking powder1 teaspoon baking soda1 teaspoon kosher salt1½ cups (300 grams) packed light brown sugar2 large eggs, room temperature2 teaspoons vanilla extract8 ounces (227 grams) semisweet chocolate, roughly chopped (about 1⅓ cups)In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often to prevent the milk solids from burning, until the butter foams and then darkens in color slightly and is very fragrant, 4 to 6 minutes. Immediately pour the butter into a large heatproof bowl. Do not wash the pan.To the saucepan used to melt the butter, add the red wine and 2 tablespoons (32 grams) of the granulated sugar and bring to a simmer over high heat. (Be careful; the wine will sizzle when you pour it in the pan.) Reduce the heat to medium and simmer, stirring occasionally, until reduced to ⅓ cup (79 ml), 16 to 18 minutes. (The easiest way to test if the reduction is ready is to pour it into a heatproof measuring glass to see if it's at the ⅓-cup mark.) Pour the reduced wine into the bowl with the butter and let the mixture cool for 15 minutes.As the butter/wine mixture cools, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.Whisk both the brown sugar and the remaining ⅓ cup (67 grams) granulated sugar into the butter/wine mixture, then whisk in the eggs and vanilla extract until smooth. Add the flour mixture and stir with a rubber spatula until a soft dough forms, then stir in the chopped chocolate.Using a large 2⅓-inch (#16) cookie scoop or ¼-cup measure, portion out the dough and roll into large balls. Place the dough balls at least 3 inches apart on the prepared baking sheets (6 per sheet).Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops lose their shine but their cracks still appear slightly wet (don't be tempted to overbake), 11 to 14 minutes, then bake the remaining baking sheet of cookies on either rack. Let the cookies cool completely on the baking sheets.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Dawn starts listing them at 1:25) before starting the episode.Weeknight CassouletServes 44 tablespoons olive oil, divided4 sweet Italian sausages (about 1 pound total)1 onion (any color), chopped1 stalk celery, thinly sliced2 garlic cloves, smashed and choppedKosher saltFreshly ground black pepperTwo (15.5-ounce) cans cannellini or white northern beans (undrained)1 cup water1 teaspoon white wine vinegar1 cup panko, coarse fresh bread crumbs, or cracker crumbs1/3 cup chopped fresh parsley1 bay leafHeat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.

Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.

Catch up on the rest of the incredible conversations we had with the guests featured on this episode  Ali Slagle's EpisodeJesse Spark's EpisodeCheryl Day's EpisodeBrian Hogan Stewart's EpisodeEric Kim's EpisodeKristina Cho's EpisodeRoxana Jullapat's EpisodeEsther Choi's EpisodeJulie Sahni's Episode Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:03) before starting the episode.Sorry, I Love CeleryServes 4 to 6Ingredients:3 anchovy fillets packed in oil, drained2 garlic cloveskosher saltfreshly ground pepper1/4 cup fresh lemon juice1/4 cup extra-virgin olive oil1/2 teaspoon Aleppo pepper10 Castelvetrano olives6 Piparra peppers1 bunch celery2 ounces Parmigiano1/2 cup parsley leaves and tender stemsIn a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.Use the flat side of a chef's knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amy starts listing them at 1:09) before starting the episode.Super Green Bars, a variation on Hazelnut Dukkah BarsMakes 16 to 20 bars, depending on the pan you use (see below)1 ½ cups (7 ½ ounces | 215 g) raw pumpkin seeds1 ½ cups (7 ½ ounces| 215 g) Austrian pumpkin seeds2 cups (3½ ounces | 100 g) unsweetened flaked dried coconut1 teaspoon flakey sea salt½ teaspoon fine sea salt3 tablespoons hemp seeds1 sheet toasted nori, crushed2 tablespoons dried nettle2 teaspoons ceremonial matcha tea powder¹/₃ cup (80 ml) brown rice syrup1 teaspoon vanilla extractPreheat the oven to 300°F (150°C). Choose your pan (see below) and line the bottom and sides with parchment paper.Put both types of pumpkin seeds in a large strainer and rinse well under cold running water, then drain and set over a bowl to drain thoroughly while the oven heats.Line a rimmed baking sheet with parchment paper and spread out the seeds. Toast pumpkin seeds for 15 minutes. Remove the pan from the oven and sprinkle the coconut over top. Return to the oven for another 8 minutes, or until the coconut is lightly browning and the seeds are toasted. Transfer to a bowl, add the fine and flakey salt, and mix well. Transfer 2 cups of the mixture to a food processor and process, scraping the sides as necessary, until the mixture is smooth and liquid; set aside.Add hemp seeds, nori, nettle and matcha tea to the remaining toasted seed and coconut and toss well to combine; set aside.Bring rice syrup to a simmer in a small pot over medium heat. Stir in the vanilla and remove from the heat. Add the ground seed mixture to the syrup mixture and stir until smooth. Pour into the bowl with the remaining toasted seed and coconut mixture and stir until thoroughly combined; you may need to use your hands to do this. Using clean, damp hands, press the mixture firmly and evenly into the parchment-lined pan.Put the bars in the fridge for 1 hour or in the freezer for 30 minutes, or until thoroughly chilled and set. Cut into wedges, slices, or squares, depending on the pan, and store in an airtight container at cool room temperature for up to 4 weeks; in warmer weather, store in the fridge.  The bars can be frozen for up to 3 months.Choosing Your PanYou can use almost any pan you have on hand for these bars. Here are the pans I like to use and the yields they will give you:8-inch (20 cm) round cake pan: twenty 1-inch (2.5 cm) wedges8-inch (20 cm) square cake pan: sixteen 1¾-inch (4.5 cm) squares5 x 9½-inch (13 x 24 cm) loaf pan: eighteen ½-inch (1.25 cm) slices13 x 4-inch (33 x 10 cm) rectangular tart pan: eighteen 1½-inch (3.75 cm) wedgesThe recipe is from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.Corn Grits with Wild Mushrooms & Jammy EggsServes 44 to 8 large eggs, depending on how hungry you are2 fresh corn cobs3 tablespoons unsalted butter, divided1/2 small yellow onion, finely chopped1/4 cup diced roasted hatch chiles1 teaspoon coarse sea salt, plus more to taste1 cup medium-ground grits or polenta (not instant)1/4 cup crumbled feta cheese (loosely packed)1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried1 tablespoon neutral oil2 cloves garlic, minced1/2 teaspoon dried oregano1/4 teaspoon ground cuminJuice of half a lime1 handful chopped cilantro leaves or chives, to garnishSoft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they're down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

Referenced in this episode Brown Butter Toffee Chocolate Chip Cookies (Bon Appétit)Kristen's (other!) One Recipe Melissa Clark's Stovetop Mac & Cheese  (Food52)Genius-Hunter Extra CreditListen to Jesse on The One Recipe Podcast (The Splendid Table)Follow Jesse on InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Host Peter J Kim takes a trip to the United Kingdom to explore puddings, PFCs, and the mysterious saveloy dip. Food Network host Mary McCartney invites us into her home to talk about the importance of Sunday roasts, and food and music memories with her father Paul McCartney. Jonathan Nunn, the founder of Vittles, guides us through the most important food on the streets of London—and it's not fish and chips. Through it all, listen to music by British rapper, Hyphen, who accurately describes his style as "sexy lounge rap." Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

This episode of Play Me a Recipe is produced in collaboration with M.M.LaFleur.This summer, M.M.LaFleur is tossing out the old rules of living, working, and dressing, and making sure you are feeling ready for the shifting demands of work/life balance as the world reopens. Read how economist and bestselling author Emily Oster is rewriting the rules on M Dash.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode. Roasted Carrots with Carrot Top Pesto & BurrataServes 4 to 6For the carrot top pesto:4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reservedHandful basil leaves1/2 cup walnuts, toasted1 ounce grated Parmesan cheese1 medium garlic clove, halved lengthwise1 teaspoon Maldon or other flaky sea salt1/2 cup extra-virgin olive oilFor the carrots:20 small carrots, scrubbed and tops trimmed but stems left on2 tablespoons extra-virgin olive oil, plus extra for drizzling1 teaspoon plus a few pinches flaky salt1/2 pound burrata, drained and at room temperature3 tablespoons carrot top pesto, plus more to tasteSmall handful basil leavesHalf a lemonBread, for serving (optional)Make the pesto: Combine the carrot tops and basil in a food processor, pulse, then add the nuts, cheese, garlic, and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You'll have to stop to scrape down the sides a few times.) Taste and adjust for seasoning.Make the carrots: Heat oven to 500° F with a rack in the center.Pour 2 tablespoons of the oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in two pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon of salt.Cook, turning occasionally, until the carrots are browning in spots—this should take 6 to 8 minutes, and the carrots won't yet be cooked through.Once they're nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.Toss the cooked carrots very gently, as they'll be soft, with the prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size, but that part is up to you.)Add a few more dollops of pesto to the carrots, here and there, and sprinkle each piece of burrata with a bit of flaky salt.Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil, and a small pinch of salt, then top the carrots and burrata with the greens. Serve with toast for mopping up the cheese and bread, if you like.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:52) before starting the episode.Tony Kim's "Cacio" e PepeKosher salt, to taste1 tablespoon plus 1 teaspoon unsalted butter, softened2 teaspoons white miso1/2 cup chicken stock, plus more as needed1/2 teaspoon freshly ground Sichuan pepper (or to taste), plus more for garnish**1/2 teaspoon freshly ground white pepper (or to taste), plus more for garnish**1/2 teaspoon freshly ground black pepper (or to taste), plus more for garnish**1 portion fresh ramen noodles (or dry ramen noodles in a pinch)Bring a pot of well-salted water to a boil over high heat. Meanwhile, in a small bowl, mash together the butter and miso with a fork until smooth.Melt the miso butter in a large saucepan over medium heat. Add the chicken stock, Sichuan pepper, white pepper, and black pepper, and bring to a boil.Add the noodles into the boiling pot of water and cook until they are relaxed but still firmer than al dente, since they'll continue cooking in the sauce, about 1 to 2 minutes.Using chopsticks or tongs, lift the noodles out of the water and into the miso butter sauce. Stir and toss the noodles in the sauce until the noodles are cooked through and the sauce is thickened, about 1–2 more minutes, adding a little bit more chicken stock if the sauce gets too thick. The noodles should be lightly coated in a buttery, peppery sheen. Taste, add a pinch of salt if needed, toss one more time, and heap onto a plate. Sprinkle lightly with each of the peppers, and serve immediately.**Tony Kim's original recipe called for a teaspoon of each type of pepper, which I wimpily scaled back—because I know some of you will be as wimpy as me (though the Roman chef Marco Baccanelli does describe traditional cacio e pepe as "violent," so a tablespoon of pepper isn't out of place). Adjust the pepper amounts to your taste.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avocado toast is a little like comfortable underwear.   This episode of Burnt Toast is sponsored by Casper. Get $50 toward any mattress purchase by visiting www.casper.com/TOAST, and using promo code TOAST. 

We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer's favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats.    Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free today.

Referenced in this episode Arabiyya: Recipes from the Life of an Arab in DiasporaSalatet Fattoush (California Fattoush Salad)Genius-Hunter Extra CreditReem Assil on InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie Sahni Watch this recipe (food52)Classic Indian Vegetarian and Grain CookingGenius-Hunter Extra CreditJulie Sahni's Curried Avocado with Garlic and Green ChilesLearn Indian cooking from the master herself - Take a cooking class with JulieHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Reina Gascon-Lopez starts listing them at 1:03) before starting the episode.Coquito CookieMakes 36 cookiesCookies2 1/2 cups (300 grams) all-purpose flour1/2 teaspoon baking soda1/2 teaspoon kosher salt1 teaspoon ground cinnamon1/2 teaspoon grated whole or ground nutmeg2 sticks (1 cup/226 grams) unsalted butter, at room temperature1 1/2 cups (300 grams) granulated sugar2 large eggs, room temperature1 teaspoon coconut extract1 teaspoon rum extract1 1/2 teaspoons vanilla bean pasteIcing1 1/2 cups (60 grams) sweetened coconut flakes, toasted, for garnish2 cups (120 grams) confectioners' sugar, sifted1/4 cup waterHeat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.In a large bowl, sift or whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 2 to 3 minutes. While the butter and sugar are working, in a small bowl, whisk together the eggs, coconut extract, rum extract, and vanilla. Slowly pour into the creamed butter and sugar mixture, beating until fully combined.To avoid making a mess, turn the mixer off and carefully add the dry ingredients into the bowl. Turn on at the lowest speed and beat until just combined, making sure no floury patches remain. The dough should appear sticky and tacky. Chill the dough for at least an hour in the fridge.Using a tablespoon or small measuring scoop, scoop and roll the cookie dough into balls about 1½ inches in diameter. If your dough is very soft, you may want to use wet hands to roll the balls. Place on the prepared baking sheets spaced 3 inches apart. If you don't want to bake all of the cookies at once, simply freeze the rolled dough balls and portion them in a plastic freezer bag for another day. Thaw in the fridge overnight, then flatten and bake as you would with fresh dough.Using the bottom of a cup or mug, or just the palm of your hand, flatten each dough ball into a round, uniform shape about ½ inch thick. Repeat with the rest of the cookies.Bake for 12 to 15 minutes or until the edges are light brown, rotating the pan halfway through. Remove the baking sheets from the oven and tap them on the counter a few times to release the cookies from the parchment paper.Let cool for 5 minutes on the baking sheets, then remove the cookies to place on wire baking racks to cool completely before glazing. Make sure to keep the parchment and place it underneath the wire rack for easy cleanup when it's time to glaze and garnish the cookies.Make the icing: To toast the coconut flakes, place them in a dry large skillet or frying pan. Cook over medium heat until they're a light golden brown color, 3 to 5 minutes, making sure to stir often to keep from burning them. Transfer to a plate to cool.In a small mixing bowl, whisk together the sifted confectioners' sugar and water until it forms a thin, smooth glaze. Pour and spread a heaping teaspoon of glaze onto each cookie. Sprinkle each glazed cookie with some toasted coconut flakes. Enjoy!Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite of his recipes, Pizza Soup. (You're going to want to hear this.) 

Referenced in this episodeEpic Snickerdoodles for Stephanie RecipeSnackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and TreatsGenius-Hunter Extra CreditJessie Sheehan's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Gaby starts listing them at 1:12) before starting the episode.RecipeServes 22 tablespoons olive oil, divided1 lb yukon or red bliss potato (3 to 4 size A about 2.5-inches in diameter), thinly sliced.1 medium red pepper (about 8 oz), julienne about ¼ inch.1 medium onion (about 8 oz), sliced2 tablespoons olive oil, divided1 lb Cod filet2 teaspoons dry oregano, divided2 teaspoons dry thyme, dividedGood Kosher Salt, to tasteFreshly ground black pepper, to taste.Pre-heat your oven at 350 F degrees.Rinse potatoes well under running cold water in a colander, to remove excess starch.Place potatoes in a bowl, add sliced red peppers and sliced onions. Add 1 tablespoon of olive oil, 1 teaspoon dry oregano, 1 teaspoon of dry thyme, salt and pepper to taste. Mix gently with your hands. Transfer to the parchment covered baking dish, and gently arranged in the bottom creating a bed for your fishPlace pieces of fish on top of the mixture of potatoes, peppers and onion. Add remaining olive oil and dry herbs over the fish, Season generously with salt and pepper.Cook until your potatoes are fork tender, about 15 minutes. You can remove the fish with the help of a spatula at this point and continue cooking your potatoes until desired color.Serve warm, if you heard my story this dish makes a great leftover. And it is very easily scalable.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because we couldn't help it—a dramatic Yelp reading or two.      Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free. BlueApron.com/TOAST

Referenced in this episode Get your culinary questions answered - listen to Esther on the Hotline Offline PodcastEsther's White Kimchi RecipeKristen gushes about THIS Sheet Pan Pierogies with Brussels Sprouts and Kimchi recipe (New York Times)Genius-Hunter Extra CreditFollow Esther on her Instagram pageWanna taste? Check out and try out Mokbar -- they ship Nationwide!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

We invite food writer and coffee expert Oliver Strand—and our very own Michael Hoffman—into the studio to talk coffee. After we make sure we're caffeinated, we discuss specialty coffee, coffee snobbery, and cup some McCafe, just for fun. 

There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.Referenced in this episode Why Jenné Claiborne's Tahini Granola is Genius (Article)Jenné Claiborne's book, Sweet Potato SoulGenius-Hunter Extra CreditGet a signed copy of Kristen's book, Simply Genius, to find this and so many other incredible and simply genius recipesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before  starting the episode.Caramelized Cream CarrotsCarrots (as many as you want to eat; Kristen uses 2 large)Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)Salt (to taste)"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.The next questions we ask: what can be the carrots and what flavors can we add to our cream?"Excerpted from  Alex Talbot and Aki Kamozawa's Ideas in Food.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Today's episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.

Special thanks to listeners Kayla (@kaylacalbano), Rachel (@craftsandcrumbs), and Oumaima (@lemonshmallow) for your potato-tales.Referenced in this episode:Ultra-Crispy Roast Potatoes From a Secret Indonesian Cooking Club—Plus 20 Beginner Recipes I'm Still Hunting (Food52)Crispy Soy & Ginger Roast Potatoes recipeand of course, Lara's stunning book, Coconut & SambalGenius-Hunter Extra-Credit:Read about how Lara put this book together on Cherry BombeMayukh Sen's beautiful profile of Sri Owen that Lara stumbled across 3 years ago (Food52)P.S. Help me hunt the 20 remaining recipes for the forthcoming genius beginners book! See the full list and join the conversation here.

Referenced in this episode:Whipped Hummus With Roasted Carrots & Za'atar Oil recipeDreamy-Smooth Hummus From a Kitchen Oops (Food52) Genius-Hunter Extra Credit:Everything you ever wanted to know about magical bean water, aquafabaHetty's podcast, The House SpecialsView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sarah starts listing them at 1:15) before  starting the episode.(P.S. Missing some tools? We've linked to the equipment that Sarah uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.) Chocolate Sugar Cookies2 cups (284 grams) all-purpose flour1/2 cup (50 grams) Dutch-process cocoa powder3/4 teaspoon baking soda3/4 teaspoon salt1 cup (2 sticks or 227 grams) unsalted butter, at room temperature1 3/4 cups (350 grams) granulated sugar, plus 1/2 cup (100 grams) for rolling1 large egg plus 1 large yolk2 teaspoons pure vanilla extractAdjust an oven rack to the middle of the oven. Heat the oven to 350°F (180°C). Line three sheet pans with parchment paper.In a small bowl, combine the flour, cocoa powder, baking soda, and salt.In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 3/4 cups (350 grams) of the sugar, and beat again until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on low speed until combined. Add the flour mixture and beat again on low speed until combined.Place the remaining 1/2 cup (100 grams) of sugar in a medium bowl.Scoop the dough into 1 1/2-ounce (45-gram) portions (2 tablespoons). Roll each ball in the sugar. Place 8 cookies on each sheet pan.Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the top begins to crackle, 12 to 14 minutes.Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove the cookies and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Maurizio starts listing them at 1:27) before  starting the episode.Soft & Fluffy Sourdough Pull-Apart RollsLevain24 grams ripe sourdough starter60 grams all-purpose flour60 grams water12 grams caster sugarDough for Rolls440 grams all-purpose flour180 grams warm water115 grams whole milk, cold75 grams unsalted butter23 grams caster sugar10 grams fine sea saltEgg Wash1 large egg1 splash whole milkMake the levainIn a medium-sized jar or mixing bowl, mix together the ingredients called for in the Levain, above. Be sure to use your sourdough starter when it's ripe—for me, this is when I'd normally give it a refreshment. Cover and let ferment overnight. Mix together the doughFirst, take out the called for butter and cut it into ½-inch pats. Place the butter in a small bowl and let sit out at room temperature to soften.At this point your levain should look very bubbly and active, it should have risen high in the jar, and it should have a mild, sour aroma. To the mixer bowl, add all the ingredients listed for the dough for the rolls, plus the levain, except for the cut butter, this will be added after the dough is mixed for a few minutes. Set the mixer to low speed and mix until all the ingredients are combined and no dry bits of flour remain. Turn the mixer up to speed 2 and mix for 3-5 minutes until the dough starts to cling to the dough hook (it won't completely remove from the bottom of the mixing bowl).The butter should be at room temperature by this time: a finger should easily push into the butter without much resistance. If the butter is still very cold, place it in the microwave for a few seconds at a time until it's soft to the touch. Turn the mixer down to low and add the butter, one pat at a time, waiting to add the next until the previous one is fully incorporated into the dough. Continue to add all the butter, and continue to mix until the dough smooths out and once again begins clinging to the dough hook. Adding the butter and finishing to mix could take a total of 5 minutes or so. Transfer the dough to a bowl and cover with reusable plastic, or a silicone bowl cover, for bulk fermentation (its first rise). Bulk ferment the doughDuring the 4-hour bulk fermentation, give the dough 3 sets of stretch and folds to further strengthen the dough.After the first 30 minutes, uncover the dough, and with wet hands, grab one side of the dough, stretch it up and over to the other side. Rotate the bowl 180° and give it another stretch and fold. Then, rotate the bowl 90° and give that side a stretch up and over. Finally, rotate the bowl 180° and stretch up and fold over the last side. Cover the bowl. Give the dough two more sets of stretch and folds at 30-minute intervals. After the third set, let the dough rest, covered, until shaping. Shape the dough into rollsAfter the 4-hour bulk fermentation, the dough should have risen in the bulk fermentation container, be soft to the touch, and feel light and airy. If the dough still feels dense, very sticky, and shaggy looking, give it another 30 minutes to ferment further and check again.This is a soft dough, to make shaping easier you could uncover your bulk fermentation container, and place it into the refrigerator for 15-20 minutes to cool and slightly firm up.Prepare a 9x9-inch baking pan by liberally buttering the interior or lining with parchment paper.Gently scoop out the dough from the bulk fermentation container to a lightly floured work surface. Using a bench knife or plastic scraper, divide the dough into sixteen 60g pieces. Shape each piece into a small ball with a tight skin around the outside. Place the shaped pieces into the pan in 4 rows of 4.Cover the baking pan with reusable plastic and place somewhere warm (about 76-78°F/24-26°C) to proof (second rise) for 2 hours and 30 minutes. Proof the shaped doughAt a warm temperature, 76-78°F (24-26°C), this dough will take 2 hours and 30 minutes to fully proof. If it's cooler in your kitchen, give the dough additional time to rise. Conversely, if it's warmer, expect to bake the dough earlier. Bake the rollsAfter two and a half hours, the dough should have risen to about 1-inch below the rim of the pan and be very soft to the touch. If the dough is still looking sluggish and hasn't risen, give it another 30 minutes to rise and check again.Preheat your oven to 425°F (220°C) with a baking rack in the middle of the oven.In a small bowl, whisk together one egg and a tablespoon of whole milk until frothy. Using a pastry brush, gently paint the egg wash onto the proofed dough in a thin, uniform layer.Slide the pan with dough into the oven and bake for 25 minutes at 425°F (220°C). After this time, rotate the pan 180°, turn the oven down to 375°F (190°C), and bake for an additional 10-15 minutes until the rolls are golden brown. The internal temperature should be above 200°F (93°C).When baked, remove the pan from the oven, let rest 5 minutes, then turn the rolls out to a wire rack to cool completely, about 30 minutes.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Hetty starts listing them at 1:08) before  starting the episode.Creamy Tahini “Mac + Cheese” with Tater Tots1 pound short pastaSea salt7 ounces green beans, cut to 1-inch lengthsJuice of 1/2 a lemon1 garlic clove, very finely chopped2 tablespoons nutritional yeast1 tablespoon extra-virgin olive oilFreshly ground black pepper2 pounds frozen tater tots, defrostedPreheat oven to 400˚F. Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente, adding the beans for the last 60 seconds and cooking until the veggies are crisp and bright green. Reserving 1/2 cup of the pasta cooking water, drain the pasta and veggies. For the creamy tahini sauce, add the tahini, lemon juice, garlic and the reserved pasta water to a blender or small food processor. Blend until smooth and creamy. If the sauce is too thick, add more water to thin it down. Add the nutritional yeast, olive oil and stir to combine. Season well with sea salt and black pepper. Add the creamy tahini to the pasta and beans along with a splash or two of the reserved pasta cooking water and toss together to combine. Transfer to an ovenproof dish and arrange the tater tots over the top. Bake for 25-30 minutes, until the tots are golden. Serve hot.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

If you enjoyed this episode be sure to subscribe to The Genius Recipe Tapes wherever you listen to podcasts. Referenced in this episode Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video)Korean American: Food That Tastes Like HomeGenius-Hunter Extra Credit When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)Read some of Eric's writing on Food52's Table For One column!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Referenced in this episode Citrus Cake From Yasmin Khan (Recipe)Yasmin's book,  Ripe Figs: Recipes and Stories from Turkey, Greece, and CyprusGenius-Hunter Extra CreditFollow Yasmin on Instagram More backstory, The story behind Ripe FigsHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeFor the rajma masala base2 tbsp ghee (or coconut oil)1 onion, finely chopped4 garlic cloves, finely chopped2in piece of ginger, peeled and finely chopped1 green chilli, finely chopped½ tsp ground turmeric½ tsp chilli powder1 tsp garam masala1 tsp cumin seeds2 x 400g tins pinto or borlotti beans1 x 400g tin chopped tomatoesFor the saag aloo topping2lb 4 oz small new or red skin potatoes (large ones cut in half)1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped1 ¾oz ghee (or unsalted butter)1 tsp cumin seeds1 tbsp black mustard seeds1 tsp ground turmeric7oz baby spinach, washedTo make the rajma masala base, heat the ghee or coconut oil in a large pan.Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet.Add the garlic, ginger and chilli and cook for another 5 minutes.Add the spices to the pan and stir for a couple of minutes until it all smells fragrant.Stir in the tinned beans and their liquid, the tomatoes and 14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.Preheat the oven to 400F. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 3½fl oz water, the potatoes, cauliflower and half of the spinach.Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining ghee and drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.

Referenced in this episode Ali Slagle's Not Just Another Chicken Caesar SaladAli's Book,  I Dream of Dinner (So You Don't Have To)Ali's Biscotti Recipe Genius-Hunter Extra CreditKristen's OG fried toast inspiration: Borlotti Beans on Toast with Greens (Food52)Follow Ali on Instagram @itsalislagleHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.