Podcast appearances and mentions of yewande komolafe

Breakfast for dinner is a favorite weeknight hack for our families. You can take it in a hundred different directions, make it dead easy or make it fancy. Here's our favorite recipes and hacks to make this fun meal!Recipes and resources mentioned in this episode:Multigrain pancake (Super Natural Every Day)Sour cream pancakes with roasted blueberries (Small Victories)Almond flour pancakes (King Arthur Flour)Cuisinart Belgian waffle maker with pancake plates Waffles (NYT)Simple yeasted waffles (NYT)Waffles (Kid in the Kitchen)Dutch baby (NYT)Dutch baby (Grand Central Baking Book)Crepes (Canelle et Vanille)Italian roasted potatoes (Nigella Lawson)Sheet pan full English breakfast (Dinner in One)Leek and red potato frittata with goat cheese and dill (Cooking in Real Life)Sweet potato quiche (Dinner in French)Pasta frittata (NYT)Joi plant-based milksShakshuka (Dinner in an Instant)Artichoke shakshuka (One Pan and Done)Sheet Pan Suppers, by Molly GilbertGreen shakshuka with avocado, chile & feta (Dinner in One)Huevos rancheros (Ama)Huevos rancheros (Smitten Kitchen)Baked eggs with crushed chickpeas, chorizo and bread crumbs (Dining In)Join our Cookbook Club!Our Instagram, @cookbookclubshowE-mail us: cookbookclubshow@gmail.comFind Renee and Sara on Instagram: @hipchickdigs and @realtor_saragrayOur sponsors: Dropcloth SamplersCook along with us! Our next cookbook episode (airing 5/14/2025): My Everyday Lagos, by Yewande Komolafe

This book is our first foray into the Chrissy Tiegen food universe, and it was a surprise to us — Renee enjoys Chrissy's sense of humor and family-friendly dishes, Sara loves some of the fun treats and umami hacks. Recipes mentioned in this episode:Peanut butter and potato chip seven-layer bars (page 238)Two-berry crumble with HBO crumble (page 22)Orange chicken fried chicken sandwiches (page 161)Meatloaf Wellington (page 141)Sourdough Jack hamburger helper (page 68)Shortcut khao man gai (page 170)Spicy sausage pasta fagioli (page 120)Crispy chicken caesar wedge salad (page 129)Chicken tikka masala with “garlic naan” pita (page 188)Broccoli salad with creamy cashew dressing (page 93)Frosted circus animal cookies (page 240)Join our Cookbook Club!Our Instagram, @cookbookclubshowE-mail us: cookbookclubshow@gmail.comFind Renee and Sara on Instagram: @hipchickdigs and @realtor_saragrayOur Amazon storefrontOur sponsors: Dropcloth SamplersCook along with us! Our next cookbook episode (airing 5/14/2025): My Everyday Lagos, by Yewande Komolafe

In Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat, Emily Weinstein—Editor in Chief of Cooking and Food for The New York Times—has curated some of the greatest hit dishes from Melissa Clark, Eric Kim, Yewande Komolafe, Ali Slagle, and more. Weinstein is joined by New York Times staff writer Eric Kim, author of the bestselling cookbook Korean American: Food That Tastes Like Home, for a conversation with Carey Polis, a freelance food editor and consultant, and the author of the “Cheese, Book, Restaurant, Thing” newsletter on Substack. This program was held on October 14, 2024. 

Christians make up about 1,000 of the roughly 2 million people in Gaza, but they have deep connections to the land. So far, 2% of the Christian population has been killed during the current Israel-Hamas war, and members of the community worry this could be the end of the Christian presence in Gaza. Also, an English Premier League game was officiated by a Black referee this week for the first time in 15 years and only the second time in the league's history. Plus, during the 20-year US-led war in Afghanistan, there were a number of Afghan female soldiers who fought alongside American troops, with many of them being able to flee after US troops left the country in 2021. And, if you missed it the first time, a conversation with New York Times food writer Yewande Komolafe about her book, "My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora."Show us you're with The World and make a gift today! Your support ensures we can continue bringing you the empathetic and human-centered journalism you expect. Hurry to make your gift before our fundraiser ends Dec 31. https://on.prx.org/3S9gY0O

Spoonie is excited for her show all about Nigerian food and can't wait to make chuk chuk candies! But she keeps getting interrupted by a super fan of “The Plate Show”, Canastasia, the can opener. Spoonie is flattered at first but will she be able to keep her cool... even though she's ready to fly off her handle? Author and cook Yewande Komolafe shares her favorite Nigerian food from growing up, and kid guest Lexie tells us all about Jollof rice and moin moin that she eats with her family.   Yewande Komolafe is a Berlin-born, Lagos-raised and Brooklyn-based food writer, stylist, recipe developer and cookbook writer of My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora which released on October 24th, 2023. After years working in restaurant kitchens around the country, Yewande transitioned to food media. Her work has been featured in outlets like Bon Appetit, Food & Wine, Whetstone, Saveur and Food52, in addition to books Waffles + Mochi: Get Cooking! (based on the Netflix show), Sheetpan Chicken by Cathy Erway, and Why We Cook by Lindsay Gardner. She's currently a staff writer at The New York Times, where she writes a monthly column and published the popular feature “10 Essential Nigerian Recipes.” Yewande lives, cooks and gardens in Brooklyn with her husband and two daughters. 

Erin Ryan and Alyssa Mastromonaco cover all the news that's fit to bitch about: abortion legal nonsense in Texas and beyond, and grannies suing against AR-15s and combating Moms for Liberty. Then, Evan Kleinman of KCRW's Good Food joins to talk holiday foods and recipes. Finally, Sani-Petty (George Santos, get OUTTA here! And, is it internalized misogyny when we yell at the Amtrak digital assistant?).  For a closed-captioned version of this episode, click here. For a transcript of this episode, please email transcripts@crooked.com and include the name of the podcast. Show NotesEvan Kleinman on Twitter/XUprooted from Nigeria, Yewande Komolafe returns 20 years later with a new cookbook [KCRW]Supreme Court takes up cases over eased access to medication abortion drug [Law Dork Substack]Food bank info:Donate to World Central KitchenFeeding AmericaAn Extensive List of Food Bank Donation IdeasA Comprehensive Guide to Food Donations for Food Banks

Bookstore owner Celia Sack shares her list of notable cookbooks of 2023 — perfect for gift-giving. Yewande Komolafe connects the dots of her Nigerian past, visiting Lagos and returning with a new cookbook. Cooking through grief, food writer Bee Wilson keeps recipes simple and finds joy in the process. Artist and curator Suzanne Joskow collects cookbooks written by everyday people. At the farmer's market, Chef Jeremy Fox of Birdie G's shops in preparation for his Hanukkah(ish) collaboration dinner series.

New York Times food writer Yewande Komolafe grew up in Lagos, Nigeria. When she moved to the US in her late teens, she recreated her favorite dishes by memory. Now she celebrates her home town's cuisine in her new book: "My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora." Host Marco Werman speaks to Komolafe about what inspired her book.

New York Times cooking writer Yewande Komolafe has written a new cookbook inspired by the dishes and flavors of her home country, Nigeria, especially Lagos, the country's largest city where Komolafe grew up. My Everyday Lagos includes 75 dishes that you can find around the city, many of which are staples of Nigerian homes, like Jollof Rice and Puff Puff. Komolafe joins us to talk Nigerian cooking.     RECIPE: Iwuk Edesi (with chicken) Serves 6 to 8 Preparing this rice and chicken one-pot meal is an experience: the rich fragrances of these ingredients will slowly fill your kitchen as the rice softens. Iwuk edesi is a dish rooted in Efik and Ibibio cuisine, a gift from the southeastern region of the country. It is often found on buka menus and is sometimes called “native rice.” If you use another type of meat, the cooking times may differ, but the method essentially stays the same. This is a solid stand-alone meal, best enjoyed straight off the stove, but is equally satisfying the next dayas leftovers. INGREDIENTS: - ¼ cup neutral oil such as canola or grapeseed- 3 pounds bone-in, skin-on chicken parts- Fine salt to taste- 1 tablespoon grated ginger- 2 garlic cloves smashed- ½ cup red palm oil- 2 tablespoons Trinity Pepper Paste - 2 cups long grain white rice- About 2¼ cups chicken stock - 4 cups torn hearty greens such as ugwu, mature spinach, collards, or kale- 1 small red onion, finely chopped In a large pot or Dutch oven, heat the oil over medium until shimmering, 1 to 2 minutes. Pat the chicken pieces dry and season both sides generously with salt. Working in batches if necessary, place the chicken pieces skin side down in the pot and sear until deep golden brown on both sides, about 12 minutes total. Move the seared pieces to a plate and set aside. Drain out all but 2 tablespoons oil. Add the ginger and garlic and stir until fragrant. Stir in the palm oil and pepper paste and then the rice. Stir to coat every grain of rice in the sea- soned oil. Add the stock. Scrape the bottom of the pot to loosen up any stuck bits, season with salt, and bring to a simmer. Do not stir the rice at this point. Transfer the chicken to the pot skin side up, along with any liquid from the plate. Cover with the pot's lid or foil and cook until the liquid is absorbed, the rice is tender, and the chicken is cooked through, about 20 minutes. Stir in the greens and allow to wilt and soften, 2 minutes. Remove from the heat and let sit covered for an additional 10 minutes. Carefully fluff the rice with a fork. Divide the rice and chicken among plates, sprinkle on the chopped red onion, and serve warm.  

In this hour of Seasoned, you'll get to know Brooklyn-based writer, recipe developer, and food stylist Yewande Komolafe. In her work for The New York Times and elsewhere, she's a champion for West African cuisine. Producer Tagan Engel talks with Yewande about her first book, My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora. Then Tagan brings us a story from Reservoir Community Farm in Bridgeport — where Green Village Initiative is feeding its community and empowering the next generation of urban gardeners and farmers. GUESTS: Yewande Komolafe: Author of My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora. (@yewande_komolafe) Green Village Initiative: Special thanks to Ellie Angerame, Jessica Rosario, chef Raquel Rivera, Lucrecia Barraza, and teens DJ Waugh, Chris Hayes, Shemaya Joseph, and Zayne Murphy. More info about Harvest Fest (@greenvillageinitiative) FEATURED RECIPES:SinasirSwallows – Pounded MethodÈgúsí Soup This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Our interns are Lateshia Peters and Joey Morgan. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Back in 2018, we talked with chef and recipe developer Yewande Komolafe about her experience as an undocumented immigrant. She grew up in Nigeria, but after immigrating legally to the U.S. a clerical error led to her losing her immigration status. For years she felt she had to hide parts of herself, for fear of being outed as undocumented. And because of her status, she couldn't go back to Nigeria. This week we're replaying that episode, followed by a new conversation with Yewande in which she updates her story, and talks about the release of her first cookbook, My Everyday Lagos.If you want to win a copy of Yewande's cookbook, sign up for our newsletter by November 12. If you're already subscribed, then you're already eligible to win.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Julia Russo. The team that originally produced parts of this episode was Anne Saini, Aviva DeKornfeld, Rob McGinley Myers, and John DeLore.Transcript available at www.sporkful.com.

Yewande Komolafe is a recipe developer, food stylist, and author of the New York Times “10 Essential Nigerian Recipes”. She also has a terrific new cookbook out now, My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora. On this episode we talk about Yewande's journey to writing this groundbreaking work, and how the book's recipes cover the converging cuisines of her hometown of Lagos. We also talk about her life in and out of the kitchen. It's a great talk and we hope you enjoy it.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM YEWANDE KOMOLAFE:The Plantain Has Your Back [TASTE]In ‘My Everyday Lagos,' Yewande Komolafe Searches for Home [Eater]Nigerian Clay Pot Chicken [F&W]

Lior Lev Sercarz is the chef, spice blender, and owner of La Boîte, a world-renowned spice company located in New York City. On this episode, we catch up with Lior about his unique path from Israel to some of the most famous restaurant kitchens in New York. We talk about the culinary school he's founding in Northern Israel and dive into his incredible new book, A Middle Eastern Pantry. For real, this is one of our favorite books of the year, and together we go over many of the spices and condiments that shape this amazing culinary history. Lior is a true original, and we hope you enjoy our conversation.Also on the show, Aliza and Matt give some very early thoughts on the upcoming fall cookbook season, including exciting new books from Yossy Arefi, Rie McClenny, Yewande Komolafe, Andrew Tarlow, Pierre Thiam, Jing Gao, Dwight Garner, and C Pam Zhang.FOLLOW, FOLLOW, FOLLOW:instagram.com/chefliorinstagram.com/mattrodbardinstagram.com/taste

With the holidays this week, we are re-airing this timely conversation. Yewande Komolafe is a journalist for New York Times Cooking with a keen eye for FLAVOR. As an immigrant from Nigeria, she loves incorporating the flavors of her culture combined with the techniques of traditional french cooking. Today on the pod, I talk with Yewande about her unique take on Thanksgiving and how her immigration to the United States during her college years shaped the way she celebrates the holiday.     In This Episode We'll Cover: How Yewande's incredible food scientist mom inspired her to work the food industry  Megan Thee Stallion's Hottie Sauce Chicken Sandwich from Popeyes How Yewande incorporates the flavors of her native country of Nigeria to influence her recipes Yewande's advice for anyone who is spending the holiday alone or with just a couple guests Recipe Recs & MORE!   3 Ways You Can Support This Podcast: Rate Review Support our sponsors using our unique ‘HOOKUP' codes below   HOOKUP CODES:  https://foodheavenmadeeasy.com/hookup/   For our resources and shownotes, visit foodheavenmadeeasy.com/podcast. ________   Resources:  Yewande's Website Yewande's Instagram  Yewande's NTY Article  Yewande's Recipes: Citrus Glazed Sweet Potatoes, Jollof Rice, Braised Goat Leg in Obe Ata, Roasted Carrots With Yaji Spice Relish, Fish Pepper Soup   Produced By Dear Media

Today's conversation is with food enthusiast, storyteller, and creative strategist Jon Gray. Jon is the co-founder and self-proclaimed dishwasher of Ghetto Gastro— a collective that uses food as a medium to ignite conversations about race, inequity, and inclusivity. Jon's love affair with the Bronx, usage of mixed media, and desire to build new narratives that empower black and brown people, teaches us the importance of having pride in your roots and staying true to yourself.  In today's conversation, we're reminded of the importance of staying true to ourselves. We explore themes such as the value of fostering deep connections, the importance of perseverance, and we journey into why trusting your instincts can be your greatest tool.  What to read Pre-order https://ghettogastro.com/pages/black-power-kitchen (Black Power Kitchen - Ghetto Gastro) by Jon Gray, Pierre Serrano, Lester Walker (Drops 10.18.22) https://bookshop.org/books/my-grandmother-s-hands-racialized-trauma-and-the-pathway-to-mending-our-hearts-and-bodies-9781942094470/9781942094470 (My Grandmother's Hands: Racialized Trauma and the Pathway to Mending Our Hearts and Bodies) by Resmaa Menakem  https://bookshop.org/books/the-rise-black-cooks-and-the-soul-of-american-food-a-cookbook/9780316480680 (The Rise: Black Cooks and the Soul of American Food: A Cookbook) by Marcus Samuelsson,  Yewande Komolafe, Osayi Endolyn People mentioned https://studiomuseum.org/thelma-golden-director-and-chief-curator (Thelma Golden) - Director and Chief Curator of The Studio Museum in Harlem Curator, critic & author https://cargocollective.com/museummammy (Kimberly Drew)  Graphic Artist https://www.moma.org/artists/70943 (Emory Douglas)  Artist https://www.jamelrobinson.com/ (Jamel Robinson)  Co-Founder of ArtNoir & President of Saint Heron https://www.instagram.com/queencc/?hl=en (Carolyn Concepcion) https://camh.org/event/in-conversation-amoako-boafo-and-larry-ossei-mensah/ (Larry Ossei-Mensah) Curator & Co-founder of https://www.instagram.com/artnoirco/?hl=en (@artnoirco) Artist http://www.derrickadams.com/ (Derrick Adams)  https://www.sheamoisture.com/ca/en/narratively-longroad.html (Richelieu Dennis) - Founder & CEO of Sundial Brands, maker of SheaMoisture Learn more about Jon Gray Check out Ghetto Gastro's appliance collection https://cruxgg.com/ (CRUXGG)  https://www.cooperhewitt.org/channel/jon-gray-of-ghetto-gastro-selects/ (Jon Gray's) of Ghetto Gastro, Cooper Hewitt Installation Watch Jon Gray's https://www.youtube.com/watch?v=5cWkKwGUt3g ((Ghetto Gasto) TedTalk) What to listen to https://open.spotify.com/track/1sYRkVKdT2ize1HSDCwbEF (Say It Loud - I'm Black And I'm Proud) by James Brown https://open.spotify.com/track/6HZILIRieu8S0iqY8kIKhj (DNA.) by Kendrick Lamar https://open.spotify.com/track/48EjSdYh8wz2gBxxqzrsLe?autoplay=true&v=T (Cranes in the Sky) by Solange Who to follow Find him on https://www.instagram.com/ghettogray/ (IG) To learn more about his work, visit GhettoGastro.com  This conversation was recorded on July 30th, 2022.  Host https://www.instagram.com/dario.studio/ (Dario Calmese)  Producer: https://www.instagram.com/holly_woodco/ (Coniqua Johnson)  Visual Art Direction and Designs:  http://riverwildmen.com (River Wildmen), https://www.instagram.com/afrovisualism/ (Justin Smith), Adam Selah Director of Digital Content: https://www.instagram.com/vickygcreative/ (Vicky Garcia) Bookings: http://@itsms.kt (K.T. Thompson) Audio Engineer + Composer: https://www.instagram.com/adamradice/ (Adam Radice) Original music composed by https://www.instagram.com/adamradice/ (Adam Radice) 

We are deep into December, which means we are in full on holiday mode here at TKC headquarters. What better way to enjoy some holiday podcast goodness than by inviting some friends by to share a few recipe ideas? We'll visit Yewande Komolafe and learn about her hibiscus-spiraled ginger cookies. Then it's off to New Orleans with Bryan Dias to talk mulled wine and Liz Williams to share a secret-not-so-secret family recipe for leftover turkey. For show notes on this episode, https://kitchencounterpodcast.com/201 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com

It's that yummy time of the year again, and what better way to celebrate than with the traditional flavors of your upbringing. Yewande Komolafe is a journalist for New York Times Cooking with a keen eye for FLAVOR. As an immigrant from Nigeria, she loves incorporating the flavors of her culture combined with the techniques of traditional french cooking. Today on the pod, I talk with Yewande about her unique take on Thanksgiving and how her immigration to the United States during her college years shaped the way she celebrates the holiday.   In This Episode We'll Cover: How Yewande's incredible food scientist mom inspired her to work the food industry  Megan Thee Stallion's Hottie Sauce Chicken Sandwich from Popeyes How Yewande incorporates the flavors of her native country of Nigeria to influence her recipes  Yewande's advice for anyone who is spending the holiday alone or with just a couple guests  Recipe Recs & MORE! 3 Ways You Can Support This Podcast: Rate Review Support our sponsors using our unique ‘HOOKUP' codes below HOOKUP CODES:  Visit MadeInCookware.com/foodheaven and use promo code foodheaven for 15% off your first order from For our resources and shownotes, visit foodheavenmadeeasy.com/podcast. ________   Resources:  Yewande's Website Yewande's Instagram  Yewande's NTY Article  Yewande's Recipes: Citrus Glazed Sweet Potatoes, Jollof Rice, Braised Goat Leg in Obe Ata, Roasted Carrots With Yaji Spice Relish, Fish Pepper Soup Produced By Dear Media

Chef, food stylist, and New York Times Cooking writer Yewande Komolafe and New York Times Magazine columnist Tejal Rao join us to discuss today's launch of "The Veggie", NYT Cooking's new vegetarian newsletter. They'll also take calls from listeners and share some of Yewande's most popular recipes, including Nigerian yam and plantain curry and tofu two ways.  

If you’re not already a devotee of Julia Turshen and her cookbooks—her latest, Simply Julia, is out next week!—well, consider this your initiation into the fan club. We’re talking with her about “healthy” and “comfort”—loaded food words, for certain!—and because we’re geniuses who knew this topic would make us hungry, we’re starting things off with a snack taste test.   Ready for our chip chat? We’re chomping on Annie Chun’s Seaweed Crisps Go-Chu-Jang (perhaps with this miso dip), Beanfields Vegan Cracklins Chile Limón (not to be confused with Snacklins), and Lesser Evil Power Curls Fiery Hot (see also: its Paleo Puff cousin).   Julia Turshen’s cookbooks—collect ‘em all: Simply Julia (her new hit), Small Victories, Now & Again, and Feed the Resistance. She’s also co-written gems like In Bibi’s Kitchen, with Hawa Hassan, and The Hot Bread Kitchen Cookbook, with Jessamyn Waldman Rodriguez.   Dive into her Equity at the Table database project and her Keep Calm and Cook On podcast, too.   A few of Julia’s favorite people in food: Mavis-Jay Sanders and Sicily Sierra Johnson, who run Food + People, Pati Jinich, who hosts the PBS cooking show Pati’s Mexican Table, and Yewande Komolafe, whose recipes Julia trusts always.   Keep in touch! You can get us at 833-632-5463, podcast@athingortwohq.com, and/or @athingortwohq.    Try COOLA for sunscreen and, now, organic skincare. Get 10% off with the code ATHINGORTWO. Design something stand-out with Projector. It’s free to sign up and use! Download Best Fiends for free today from the Apple App Store or Google Play. Look into Upstart to tackle your credit and see if you can lower your monthly payments. YAY.   Produced by Dear Media

We explore culinary secrets from Yewande Komolafe to change the way you cook. Plus, Gustavo Arellano takes us on a journey down the great American chile highway; we make a hearty beef stew from central Mexico; and Adam Gopnik tells us how a trip to Italy spawned an epiphany. (Originally aired September 28, 2019.)Get this week's recipe for Mexican Beef and Tomatillo Stew (Entomatado de Res): https://www.177milkstreet.com/recipes/mexican-beef-tomatillo-stew-entomatado-de-res See acast.com/privacy for privacy and opt-out information.

In the summer of 2020, Bon Appétit faced an online reckoning. It imploded, seemingly overnight, former employees calling it a racist and toxic workplace. But the story of what actually happened there started ten years earlier. This is Chapter One, “Original Sin,” of our series The Test Kitchen. Here are some recipes to try from the people featured in this week’s story: Yewande Komolafe’s yam and plantain curry with crispy shallots and sheet-pan gochujang chicken.  Sue Li’s caramelized onion galette and creamy turmeric pasta. Rick Martinez’s mole sencillo. Eleanore Park’s ginger-scallion meatballs with lemony farro. Also, you can read Rachel Premack’s breaking story on Bon Appétit from last summer here.

Yewande Komolafe is a food writer, recipe developer, food stylist, and soon-to-be cookbook author. For many years, she lived in the US as an undocumented immigrant and had to mute parts of her Nigerian identity — which included the food. We speak with her about how through reconnecting with Nigerian food, she is able to explore her roots and reclaim that part of her identity. Peddler Journal is a podcast brought to you by the team at Peddler Journal. Find us at peddlerjournal.com and on Instagram @peddlerjournal --- Support this podcast: https://anchor.fm/peddler-journal/support

Every year, Booklist editors pull together the most noteworthy books of the year for the Editors’ Choice, and every year, Susan Maguire chases them down to talk about those books. This year was both no different and completely different, as each of our fine editors sent in a voice note featuring favorites from the list, books that deserve an additional shout out, hot trends, etc. Please enjoy these bookish testimonials. Wow! Find the full show notes on www.booklistonline.com/shelf-care. Wandering in Strange Lands: A Daughter of the Great Migration Reclaims Her Roots. By Morgan Jerkins. These Ghosts Are Family. By Maisy Card. Year of the Rabbit. Written and illustrated by Tian Veasna. Translated by Helge Dascher. Andrew Carnegie Medal for Excellence in Fiction and Nonfiction Shortlist Frida in America: The Creative Awakening of a Great Artist. By Celia Stahr. Recollections of My Nonexistence. By Rebecca Solnit. African American Poetry: 250 Years of Struggle & Song. Edited by Kevin Young. The Night Watchman. By Louise Erdrich. The Magic Fish. Written and illustrated by Trung Le Nguyen. Dungeon Critters. Written and illustrated by Natalie Riess and Sara Goetter. Everything Sad Is Untrue: (A True Story). By Daniel Nayeri. Before the Ever After. By Jacqueline Woodson. Read by Guy Lockard. I Killed Zoe Spanos. By Kit Frick. Read by a full cast. This Is Your Time. by Ruby Bridges. Read by the author. My Mother’s House. By Francesca Momplaisir. Read by a full cast. The Switch. By Beth O’Leary. Read by Alison Steadman and Daisy Edgar-Jones. Tokyo Ueno Station. By Yu Miri. Read by Johnny Heller. Clap When You Land. By Elizabeth Acevedo. Read by the author and Melania-Luisa Marte. Girl with the Louding Voice. By Abi Daré. Read by Adjoa Andoh. Everything Sad Is Untrue: (A True Story). By Daniel Nayeri. Black Is a Rainbow Color. By Angela Joy. Illustrated by Ekua Holmes. Upright Women Wanted. By Sarah Gailey. When No One Is Watching. By Alyssa Cole. Skunk and Badger. By Amy Timberlake. Illustrated by Jon Klassen. Fly on the Wall. Written and illustrated by Remy Lai. Girl on a Motorcycle. By Amy Novesky. Illustrated by Julie Morstad. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. By Samin Nosrat. The Flavor Equation: The Science of Great Cooking Explained. By Nik Sharma. The Rise: Black Cooks and the Soul of American Food. By Marcus Samuelsson, Osayi Endolyn, and Yewande Komolafe. Parakeet. By Marie-Helene Bertino. The Rise and Fall of Charles Lindbergh. By Candace Fleming. Honeybee: The Busy Life of Apis Mellifera. By Candace Fleming. Illustrated by Eric Rohmann. All Thirteen: The Incredible Cave Rescue of the Thai Boys’ Soccer Team. By Christina Soontornvat. A Wish in the Dark. By Christina Soontorvat. King and the Dragonflies. By Kacen Callender. Felix Ever After. By Kacen Callender. Legendborn. By Tracy Deonn. The Puppetmaster’s Apprentice. By Lisa DeSelm. Given. By Nandi Taylor. Gimme Everything You Got. By Iva-Marie Palmer. Jane against the World: Roe v. Wade and the Fight for Reproductive Rights. By Karen Blumenthal.

And why some make the transition faster than others….Over the years on The Sporkful, Dan has explored an idea that’s changed the way he understands food in the U.S.: You can track an immigrant group’s assimilation in America by looking at whether their food is perceived as American, or foreign. Why is pizza accepted as American, while wonton soup is considered foreign — even though Chinese immigrants came to America in large numbers before Italian immigrants? This week we continue to explore this question with Professor Krishnendu Ray, who first explained this concept on our show, as well as chef and recipe developer Yewande Komolafe, and cookbook authors Madhur Jaffrey and Priya Krishna. Show Notes: Krishnendu Ray’s book The Ethnic Restaurateur Yewande Komolafe’s “10 Essential Nigerian Recipes” Sporkful Episode “Why Hibachi Is Complicated” (Stitcher Premium) Sporkful Episode “When Will Indian Food Be American?” (Stitcher Premium)// Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

How do we feel about the ultra rich? And what is going on right now with spices? [27:25] This week, Joey, Jess, and Aaron talk about microschools, income inequality, "unfairness," the different kinds of cinnamon, "elevating comfort foods", and spicing up your life. They don't talk about how Bill Gates actually was pretty darn close guessing the price of floss. references Microschooling in a tweet Vice: Bill Gates estimates the market price of groceries (Corrections Department: the Totino's pizza rolls were $8.98) California Estates YouTube The latest $6M from Ross and Blau An Abigail Disney interview DashMarts Vox: Cancelling Goya, explained Yun Hai Taiwanese Pantry Check out spices from Diaspora Co. Extraneous reads on the Europeanization of international foods: the gentrification of Asian cuisine, food gentrification and Anthony Bourdain, "ethnic food", and most recently, Priya Krishna and Yewande Komolafe on whitewashing in recipe writing

We explore culinary secrets from Yewande Komolafe to change the way you cook. Plus, Gustavo Arellano takes us on a journey down the great American chile highway; we make a hearty beef stew from central Mexico; and Adam Gopnik tells us how a trip to Italy spawned an epiphany. (Originally aired September 28, 2019.) Get this week's recipe, Mexican Beef and Tomatillo Stew: https://www.177milkstreet.com/recipes/mexican-beef-tomatillo-stew-entomatado-de-res Right now, we are making our online cooking school available for free to anyone who wants to join the food revolution. You can choose from over a dozen classes from Kitchen Improv to The Spice Kitchen to Milk Street Instant Pot. Start a free class today at https://www.177milkstreet.com/school This week's sponsor: Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.

Yewande can be described as a quiet powerhouse. She is the author of the New York Times “Yewande Komolafe 10 Essential Nigerian Recipes” in the June 24, 2019 issue.

Point of Origin Season 2 kicks off by honoring Black History Month. We’re exploring Nigerian foodways, what Naija is and how it’s expressed through food.  Chefs Tunde Wey, Yewande Komolafe, and Michael Ade Elebede join us to discuss the origin of Nigerian dishes, and how they champion their food to interrogate systems of power. See more. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Culinary secrets from Yewande Komolafe to change the way you cook. Plus, Gustavo Arellano takes us on a journey down the great American chile highway; we make a hearty beef stew from central Mexico; and Adam Gopnik tells us about how his recent trip to Italy spawned an epiphany. For this week’s recipe, Mexican Beef and Tomatillo Stew (Entomatado de Res), visit: https://www.177milkstreet.com/recipes/mexican-beef-tomatillo-stew-entomatado-de-res We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips This week's sponsor: Visit https://www.kingarthurflour.com/milkstreet to get 25% off several products. Use promo code milkstreet.

For many of us food is the most evocative way to recall different times and places. For almost 20 years the only way Yewande Komolafe could connect with her homeland of Nigeria was through food. Food shaped Yewande's profession, and it also gave her a unique perspective on the experiences of other immigrants in the U.S.

Today's guest is Yewande Komolafe a chef, recipe developer, and food stylist based in Brooklyn. Yewande grew up in Lagos, Nigeria and has worked in kitchens across the country, including Momofuku Milk Bar in Manhattan. She's developed and tested hundreds of recipes for the James Beard Foundation, Bon Appétit, Saveur, and styled food for the New York Times, Food52, Munchies and more. Yewande is also the creator of the “My Immigrant Food is…” dinner series that hopes to inspire conversations that delve into the idea of home being centered around food, migration, and adaptation. A Hungry Society is powered by Simplecast

Yewande Komolafe is a food stylist and recipe developer raised in Lagos, Nigeria. After moving to the United States for college, Yewande started cooking as a way to stay connected to her African heritage and eventually enrolled in culinary school. After the election, she created the dinner series My Immigrant Food Is... as a way to speak out against the Trump administration as a proud Nigerian and former undocumented immigrant in America. Food Without Borders is powered by Simplecast

On the season premiere of The Farm Report, host Erin Fairbanks is joined in the studio by Loren Cardeli, president and founder of A Growing Culture, an organization that supports smallholder farming across the globe through research, collective learning, and advocacy. Loren is a leader in a small but growing movement of farmer-centric organizations. He believes the key to sustainability lies in returning small-scale farmers back to the forefront of agriculture. Along with his colleagues in the movement, he promotes farmer-led research, extension, and outreach, helping to create sustainable, self-driving futures.