Podcasts about recipe podcast

This week on Special Sauce we get the backstory of Deb Perelman and J. Kenji Lopez Alt's brand new podcast The Recipe.

How you like them sandwiches? We discuss. Support the show

Si alguien te ha dicho que tienes que comer más saludable y quieres comer sano y gozar comidas deliciosas, este podcast, “Culinary Medicine Recipe", es para ti. Escucha para aprender porque tu comida es importante, y cómo puedes preparar platillos deliciosos que se vuelven en medicinas poderosas para tu cuerpo.Nuevos episodios disponibles el tercer miércoles de cada mes a partir del próximo 17 de enero del 2024¡Bienvenidos!

On episode 107 we are getting the grills fired up. You will learn how to marinate and grill a delicious tri tip. It is a great dinner on the grill! Show Notes https://momsdinner.net/episode-107-marinated-grilled-tri-tip/ Recipes Mentioned https://momsdinner.net/marinated-grilled-tri-tip-recipe/ https://momsdinner.net/braised-tri-tip/ https://momsdinner.net/side-dish-salad-recipe/ https://momsdinner.net/yukon-gold-mashed-potatoes/ https://momsdinner.net/crispy-skillet-potato-recipe/ https://momsdinner.net/oven-roasted-asparagus/ https://momsdinner.net/oven-roasted-broccoli/ https://momsdinner.net/classic-deviled-eggs/ Stay Connected This will be the last episode for a few months. I am going to focus on video in the next couple months. I hope you will join me over at You Tube and subscribe. Also subscribe to our newsletter so you know

In episode 106 instead of a dinner entree we are making a killer side dish- Instant Pot Refried Beans. It is an incredibly inexpensive dish to make that is also super easy to make! A pound of dry refried beans will usually be under $3. This recipe makes super creamy and flavorful refried beans. Serve it up on the side with some Mexican Rice and you will have an amazing dinner.  Show Notes Page: https://momsdinner.net/episode-106-refried-beans-instant-pot/ Recipes & Equipment Mentioned: (Equipment linked are affilate links) Instant Pot 6 quart Immersion Blender https://momsdinner.net/instant-pot-refried-beans-recipe/ https://momsdinner.net/easy-mexican-rice/ https://momsdinner.net/all-recipes/mexican/ Next Week: I hope you will join us every Thursday for a new epsisode. Next week we are making Marinated Grilled Tri Tip Steak. https://momsdinner.net/marinated-grilled-tri-tip-recipe/ Follow Along: Join the Let's Make Dinner Community by subscribing to the weekly newsletter. Never miss and episode, new recipe, or video! https://momsdinner.net/subscribe/  

When you have a fish craving on Taco Tuesday, these Marinated Tilapia Fish Tacos are your go-to. On this episode Susie shares the full recipe for marinated tilapia filets that are super quick cooking, and served as tacos with a yummy chipotle lime crema drizzled over top. Show Notes Page: https://momsdinner.net/episode-104-marinated-fish-tacos/ Recipes Mentioned https://momsdinner.net/tilapia-fish-tacos-recipe/ https://momsdinner.net/corn-salsa/ https://momsdinner.net/street-corn-salad-recipe/ Next Week I hope you join me every week, on Thursday, for a new dinner recipe. Next week we are making Pesto Lasagna Skillet -  https://momsdinner.net/pesto-lasagna-skillet/. Grab the ingredients and cook along! Subscribe Follow along and never miss an episode by subscribing to our newsletter here:  https://momsdinner.net/subscribe/

On episode 103 we are making one of our family favorites- crispy cast iron potatoes. These potatoes make a perfect side dish for any dinner that needs a potato. Just 4 simple ingredients and your side dish is ready. Show Notes Page: https://momsdinner.net/episode-103-crispy-potatoes/ Recipes Mentioned https://momsdinner.net/crispy-skillet-potato-recipe/ https://momsdinner.net/bbq-pork-tenderloin-recipe/ https://momsdinner.net/grilled-burger-recipe/ Next Week I hope you join us every Thursday for a new dinner recipe. Next week we are making Tilapia Fish Tacos for dinner. https://momsdinner.net/tilapia-fish-tacos-recipe/ Follow Along Subscribe to our newsletter and never miss a new recipe or podcast episode. https://momsdinner.net/subscribe/

Yes, it is official. I am delighted to announce It's A Yaoi Recipe! Podcast is officially affiliated with Irodori Sakura (Irodori Comic). Click on the affiliated link and you will be directed to the Irodori Sakura website page. For every successful purchase through the affiliate link, Yaoi Recipe will receive a 10% commission. Irodori Sakura affiliated link: https://affiliate.irodoricomics.com/affiliate.php?id=105 Take the opportunity to use the link and to buy any Irodori Comic doujinshi during the July sale. (ends 31st 2023) https://affiliate.irodoricomics.com/affiliate.php?id=105&url=71 I am delighted and proud to be affiliate with Irodori Comics. I will continue to do Irodoei review and do my best to promote the company. I want to thank Irodori Comic team for inviting me to be part of the affiliation program. Deciding What Doujinshi to buy: Read 10 Irodori Sakura BL Doujinshi to buy during the July summer sale. https://itsayaoirecipe.wordpress.com/2023/07/25/10-irodori-sakura-doujinshi-to-buy-during-the-july-summer-sale/ Also read: Yaoi Recipe is Now Officially Affiliate with Irodori comic https://itsayaoirecipe.wordpress.com/2023/07/24/its-yaoi-recipe-podcast-is-now-officially-affiliated-with-irodori-comics/

If you have been intimidated to make homemade cornbread, this episode is going to be for you!!! Learn how to make the perfect Buttermilk Cornbread that has a great flavor and texture. It isn't overly dry, but also not overly cake-like. Also, don't miss the amazing honey butter at the end! Show Notes Page : https://momsdinner.net/episode-102-cornbread-and-honey-butter/ Recipes Mentioned https://momsdinner.net/homemade-buttermilk-cornbread/ https://momsdinner.net/honey-butter/ https://momsdinner.net/classic-chili/ https://momsdinner.net/bbq-pork-tenderloin-recipe/ Next Week Join us every Thursday for another dinner idea. Next week we are making Tilapia Fish Tacos. Jump over to look at the recipe and grab the ingredients to cook along! https://momsdinner.net/tilapia-fish-tacos-recipe/ Follow Along Subscribe to our Newsletter and never miss a new recipe or a new podcast episode! https://momsdinner.net/subscribe/

Have you ever seen fake food on TV or Movies that you just wished was real! We talk about our favorites on this episode of the Reel Awkward PodcastSupport the show

In episode 19 learn how to make old fashioned copycat gluten-free ice cream sandwiches that taste even better than the originals! Prepare the thick chocolate cookie wafer in minutes with this one-bowl recipe, and then press into a baking sheet. No rolling, cutting, or expert baking experience is required! Join Melissa Erdelac, gluten-free cookbook author, as she shares many easy, pro tips to make this audio recipe for gluten-free ice cream bars and you won't have to miss out any longer! SHOW NOTES: https://www.mamagourmand.com/gluten-free-ice-cream-sandwiches-audio-recipe

On episode 101 get your grills out, we are making a SUPER delicious Chipotle Chicken Burger with an Adobo Aioli. You will learn how to make really flavorful and juicy ground chicken burger. https://momsdinner.net/chipotle-chicken-burger-recipe/ Show Notes Page: https://momsdinner.net/episode-101-chipotle-chicken-burger/ Recipes Mentioned https://momsdinner.net/chipotle-chicken-burger-recipe/ https://momsdinner.net/instant-pot-corn-on-the-cob/ https://momsdinner.net/cilantro-lime-slaw/ Next Week Join use next week when we make a perfect Corn Bread and Homemade Honey Butter. Follow Along Subscribe to our newsletter and never miss an episode or new recipe.  https://momsdinner.net/subscribe/ 

In episode 097 we are making BBQ Grilled Pork Tenderloin. This is a perfect summer dinner and excuse to get your grill out! The pork tenderloin has double BBQ flavor from a wet rub marinade and homemade BBQ sauce.  Pair this with some sweet summer corn and crispy potatoes.  Show Notes Page: https://momsdinner.net/episode-097-grilled-pork-tenderloin/ Recipes Mentioned:  https://momsdinner.net/bbq-pork-tenderloin-recipe/ https://momsdinner.net/homemade-bbq-sauce-recipe/ https://momsdinner.net/crispy-skillet-potato-recipe/ https://momsdinner.net/oven-roasted-broccoli/ Next Week: I hope you will join us every Thursday for a new recipe idea. Next week we are republishing an episode from last year where we shared a list of delicious recipes to make on the 4th of July!  Subscribe: Our Recipes, Your Inbox https://momsdinner.net/subscribe/

On episode 096 we are making Cherry Tomato Pasta that is a wonderful dinner or side dish! If you are a gardener, it is the perfect recipe to use up all your summer tomatoes. You are going to love how fresh and light this recipe is! Show Notes Page: https://momsdinner.net/episode-096-cherry-tomato-pasta/ Recipes Mentioned:  https://momsdinner.net/pasta-with-roasted-cherry-tomatoes/ https://momsdinner.net/pork-milanese-recipe/ https://momsdinner.net/chicken-spiedini-with-amogio/ https://momsdinner.net/crispy-chicken-parmesan/ https://momsdinner.net/caesar-salad-dressing-without-anchovies/ Next Week I hope you will join us every Thursday for a new dinner idea. Next week we are making a Grilled BBQ Pork Tenderloin. It has double BBQ flavor and is a great excuse to get your grill out! Subscribe Stay connected and subscribe to our newsletter. You will recieve and email every Thursday and Sunday. https://momsdinner.net/subscribe/  

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/

In episode 094 we are making a Frito Taco Salad that makes a great meatless dinner, but is still super filling and flavorful. The salad will only take about 15 minutes to make, and the best part... it has Fritos in it!! No need for side dishes here. Just large bowls and a fork. Show Notes Page: https://momsdinner.net/episode-094-frito-taco-salad/ Recipes Mentioned https://momsdinner.net/frito-taco-salad/ Next Week I hope you will join me every Thursday for a new dinner idea. Next week we are making a Homemade Creamed Corn that is SO good! If you love summer sweet corn, this is going to be an amazing side dish for you. Pair it with something from the grill, like burgers or grilled chicken. Follow Along https://momsdinner.net/subscribe/    

In episode 093 we are making a Caesar Salad with Grilled Chicken and with Anchovy Free Caesar Dressing. This is an excellent dinner to have in the warmer summer months when you don't want to heat up your house making dinner. It is pretty low effort, especially if you can buy grilled chicken at the store! Side note- this Caesar salad not only makes an amazing dinner, it makes a great side dish for just about any Italian dinner! Episode Transcript Page: https://momsdinner.net/episode-093-chicken-caesar-salad/ Recipes Mentioned https://momsdinner.net/caesar-salad-dressing-without-anchovies/ https://momsdinner.net/grilled-buttermilk-chicken-breasts/ https://momsdinner.net/all-recipes/italian/ Next Week I hope you will join me every Thursday and make dinner! Next week are making another dinner salad. This time it is a meat free option, Frito Taco Salad! Grab the ingredients on your next grocery run and we'll chat next week! https://momsdinner.net/frito-taco-salad/   Subscribe to Mom's Dinner and the Let's Make Dinner weekly newsletter: https://momsdinner.net/subscribe/

In episode 091 we are making BBQ Baked Meatballs for dinner. The nice thing about this recipe is that you can customize the flavor with your family's favorite BBQ sauce. Mix up the meatballs, baste with BBQ sauce and bake! Dinner is ready in under 30 mins. Serve it up with Garlic Mashed Potatoes and a veggie for a great dinner!  (( There is also an Instant Pot version of BBQ Meatballs https://momsdinner.net/baked-bbq-meatballs/!)) Subscribe to our Newsletter to stay connected! https://momsdinner.net/subscribe/ Full Show Notes Page: https://momsdinner.net/episode-091-bbq-meatballs/ Recipes & Equipment Mentioned:  https://momsdinner.net/baked-bbq-meatballs/ https://momsdinner.net/instant-pot-mashed-potatoes/ https://momsdinner.net/oven-roasted-broccoli/ Cookie/Meatball Scoop : https://amzn.to/3lTaRPS Next Week: I hope you join me every Thursday for a new episode and a fresh dinner idea. Next week we are making Grilled Chicken Burgers with Dill Pickle Slaw. Grab the ingredients and we'll chat on Thursday.

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/

In episode 090 we are making Cream Cheese Chicken Enchiladas for dinner. If you love enchiladas, you are going to love this recipe! Shredded chicken is mixed with cream cheese, sour cream, green chilies, onions and jalapenos. Rolled in yellow corn tortillas and baked with red enchilada sauce and cheese. Serve it up with some rice and beans for a great Mexican dinner. Full Show Notes Page: https://momsdinner.net/episode-090-cream-cheese-enchiladas/ Recipes Mentioned https://momsdinner.net/cream-cheese-chicken-enchiladas/ https://momsdinner.net/red-enchilada-sauce-recipe/ https://momsdinner.net/easy-mexican-rice/ https://momsdinner.net/refried-beans/ https://momsdinner.net/pineapple-citrus-herb-glaze/ https://momsdinner.net/pico-de-gallo/ https://momsdinner.net/corn-salsa/ https://momsdinner.net/margarita-on-the-rocks/ Next Week I hope you join me every Thursday for a new episode and a fresh dinner idea. Next week we are making Baked BBQ Meatballs. Grab the ingredients and we'll chat on Thursday.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.Meherwan Irani's Akuri1 cup finely diced white onion3 tablespoons vegetable oilSea salt1 cup diced tomatoes2 tablespoons diced serranos (or any green chili de-seeded)1/4 teaspoon turmeric1/4 teaspoon kashmiri chili powder or cayenne1 cup chopped cilantro8 eggs2 tablespoons half-and-half or heavy cream2 tablespoons cold butterIn a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.Stir for a minute and add 2/3 of the cilantro.Sauté for another minute and turn the heat off.Whisk eggs and half-and-half to combine well (but don't let the eggs gets frothy).Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.In another 3-5 minutes, the eggs will be done. They should be soft and creamy.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://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.

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.) 

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

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. 

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.

Join Chef Farokh Talati on our Play Me a Recipe Podcast as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture.RecipeServes 4For Oats100g ghee or unsalted butter1 small red onion, finely diced1 celery stick, finely diced1 carrot, peeled and finely diced1 large tomato, finely chopped2 small green chillies, finely chopped1 tablespoon garam masala1 teaspoon salt100g rolled oats or porridge oats¼ teaspoon ground turmeric a pinch of hing (asafoetida)500ml chicken stock or water4 tablespoons tangy onions (see below)a small handful of well-chopped curlyleaf parsley freshly cracked black pepperFor Tangy Onions1 small red onion2 generous tablespoons apple cider vinegar1 teaspoon salt1 teaspoon black pepperTo Make the OatsMelt the ghee or butter in a sturdy-bottomed pot over a low heat. When hot, add the onion, celery and carrot and cook for about 10 minutes, until the onions are translucent and the vegetables have softened, but none have taken on any colour.Add the tomato, chillies, garam masala and salt. Season with a few healthy grinds of black pepper and stir everything together. Increase the heat to medium and cook for 3 minutes, until the tomatoes begin to break down.Add the oats, turmeric, hing and stock or water. Bring the mixture back to a simmer, stirring continuously, for about 2–4 minutes, until the oats cook and thicken – you want the consistency of a well-formed but loose porridge, as this is the essence of what you're creating.Place the hot masala oats in serving bowls and top each with a spoonful of tangy onions (see below) and a sprinkling of chopped parsley.To Make Tangy OnionsTo prepare the tangy onions, peel a small red onion, cut in half, then thinly slice using a mandolin or sharp knife.Sprinkle the salt and cracked black pepper.Sprinkle the apple cider vinegar over the onions and, using your fingers, massage together.

Joshua Silverstein wanted to electrify everyone's taste buds at a Kwanzaa potluck party with a cherished dish - his grandmother's latkes. Little did he know, his attempt at recreating this special recipe would backfire in the most beautiful way possible. For Hanukkah recipes and stories from around the world, visit www.jewishfoodsociety.org Host: Amanda DellProducer & Editor: Pod PeopleExecutive Producer: Naama Shefi

This is the 1 year anniversary of my other podcast, Recipe of the Day. Since that show goes out every single day, that means that we've done 365 episodes. Isn't that crazy? To celebrate, I wanted to share a bit more about myself with you. Today's episode is from when I was a guest on Becky Hadeed's beautiful podcast, The Storied Recipe. Becky is a warm and thoughtful interviewer and in this episode, as in all of her episodes, she uncovered the threads of my life story that resulted in my career in food, including my recipe philosophy, my websites and podcasts. Thank you for listening and for celebrating this momentous anniversary with me. -Christine xoTo listen to more of Becky's interviews, search for The Storied Recipe wherever you get your podcasts, or head over here for subscribe links and more info for new podcast listeners.

How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio?Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub). Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Shrettuce or slaw? Potato buns or sliced bread? Spicy or spicy?Molly and Declan talk about the recent resurgence in popularity of the fried chicken sandwich, the sandwich's true origin, and ease any anxieties re: at-home deep frying. Thanks to our listeners, especially those of you who called in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio?Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub). Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Team bacon or sausage? Hash browns or nah? English muffins, croissant, bagel?Molly and Declan debate the merits of bacon, sausage, ham, and pastrami (?); and find a home for the english muff.Special thanks to our listeners for your questions, especially those of you that called in. We still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Sourdough or brioche? One cheese, two cheeses, three cheeses...four? Halved lengthwise or diagonally? Molly and Declan talk about the most incorrectly named sandwich, debate butter vs. mayo, augments vs. condimenti, and whether a grilled cheese without cheddar is one at all.Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.  

Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling?Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

Roasted? Smoked? Honeyed?  To avo or not to avo?Molly and Declan make a turkey sandwich that's, dare we say, succulent and not boring.Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). Special thanks, and a virtual BLT, to our listeners who took the time to call in. We still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.  

This week Kelsey is joined by minimalist living expert and host of the Live Free Creative podcast, Miranda Anderson! You'll take away the three recipes on Kelsey's meal plan for the week and a new strategy Miranda uses in her family of meal planning once a season. If you're tired of meal planning decision fatigue, this may be the solution! Tune in for this fun and insightful conversation about meals that work for families with young kids and keep everyone happy at the dinner table.For full recipes and show notes, visit: https://kelseynixon.com/podcast027/

How long should the eggs be cooked? What is the ultimate egg to mayo ratio? Can egg salad ever transcend egg mush?In pursuit of a not-gross, not-bland egg salad, Molly and Declan  give it the cae sal treatment.Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Oil-packed or water-packed tuna? Can seafood be paired with cheese? Open- or closed-face?Also, Molly and Declan call up our first winner of a year-supply of Cabot cheese!Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio?Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub). Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Sourdough or brioche? One cheese, two cheeses, three cheeses...four? Halved lengthwise or diagonally? Molly and Declan talk about the most incorrectly named sandwich, debate butter vs. mayo, augments vs. condimenti, and whether a grilled cheese without cheddar is one at all.Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Cookbook author Alison Roman shares a`personal story about growing up “half Jewish” and finding a meaningful connection with her dad through food.Check out Alison's recipes for gravlax and matzo brei on the Jewish Food Society's digital recipe archive.

Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling?Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

Israeli born TikTok star Idan Chabasov, aka The Challah Prince, had never baked anything until he moved to Berlin. Today, he credits making challah with bringing him out of a dark time and staying grounded. 

Culinary historian and author Michael W. Twitty shares a preview of his new book Koshersoul: The Faith and Food Journey of an African American Jew — and how he claimed his place at the table.

Hillary Reinsberg took German classes and later studied abroad in Berlin — even as some Jewish friends balked. But, for her, being a proud German Jew didn't feel like a contradiction.

Artist Maira Kalman shares a preview of her upcoming book “Women Holding Things” and how she finds inspiration in everything from chocolate cake to broken hearts.For family recipes and stories from around the world, visit our archive at jewishfoodsociety.org.

Nancy Spielberg grew up in Arizona often feeling like she was from another planet. But when her family moved to LA and opened a kosher restaurant, she found a way to fit in.For family recipes and stories from around the world, visit our archive at jewishfoodsociety.org.