Communal Table – Détails, épisodes et analyse

Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting interviews with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Guy Fieri, David Chang, Mashama Bailey, and Maneet Chauhan, going deep on their formative experiences, the dishes and meals that made them, their joys, doubts and dreams, and what's still on the menu for them. Tune in for a feast that'll feed your brain and soul — and plenty of wisdom and quotable morsels to savor later. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

Like many of us, Nigella Lawson has spent the last 13 months hunkered at home, in an endless cycle of cooking, eating, washing up (reluctantly), and doing it all again just hours later. Unlike the rest of us, she's adapted her practices into a glorious cookbook—called Cook, Eat, Repeat—that celebrates and elevates this cycle into something contemplative and pleasurable. The renowned author and TV star joined Communal Table for an intimate conversation about isolation, grief, keeping house, re-entering society, the nature of gathering, and the pleasures of a long and non-photogenic braise. Nigella Lawson https://www.nigella.com/ Cook, Eat, Repeat https://www.amazon.com/Cook-Eat-Repeat-Ingredients-Recipes/dp/0063079542?&linkCode=ll1&tag=fwnigellalawsoncommunaltablepodcastshownoteskkinsman0421-20&linkId=816e0 Antara's Mom's Instagram https://www.instagram.com/pal_dough_pal/ Tadka Dal with Roti https://www.foodandwine.com/recipes/tadka-dal-with-roti Nigella's Chicken in a Pot with Lemon Orzo https://www.foodandwine.com/recipes/chicken-in-a-pot-with-lemon-orzo Best Practices: Nigella Lawson https://www.foodandwine.com/fwpro/best-practices-nigella-lawson Food & Wine Pro https://www.foodandwine.com/fwpro Learn more about your ad choices. Visit podcastchoices.com/adchoices

When Claudette Zepeda was at her most stressed-out, as she puts it, "my neck went away." Her shoulders were in a permanent state of hunch and she'd been advised at a new job to bring her "knives and anti-anxiety medication." But she learned along the way to advocate for herself, for people who'd always been marginalized in the world of food, and for the Mexican dishes that generations of her family held dear. The Top Chef alum and executive chef of the Alila Marea Beach Resort joined Food & Wine for a conversation about breaking bad patterns, communing with her ancestors, being completely humbled by her teenagers, and mentoring the next generation of chefs. Food & Wine Pro https://www.foodandwine.com/fwpro Learn more about Claudette https://chefclaudettezepeda.com/ Follow her on Instagram https://www.instagram.com/claudetteazepeda/ Mother, Militant, Empath, Hard-Ass https://www.foodandwine.com/chefs/claudette-zepedas-tijuana Make Claudette's birria tacos https://www.foodandwine.com/recipes/birria-tacos Learn more about your ad choices. Visit podcastchoices.com/adchoices

You may think you know Angie Mar from her ultra-luxe Instagram feed, or maybe you've had the pleasure of indulging in a meal at her inventive, over-the-top restaurant, The Beatrice Inn. But the 2017 Food & Wine Best New Chef wants you to know about the blood, sweat, tears, and terrifyingly lean times that led up to her buying this classic property and pushing its legacy forward. And that has an awful lot to do with the way she hires, and how she mentors her team. Mar sat down with Food & Wine Senior Editor Kat Kinsman for a from-the-heart chat, and you're welcome to pull up a chair. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Say Samin Nosrat's name to a food lover and their face will break out in a smile. The chef and author's debut cookbook, Salt, Fat, Acid, Heat, is a New York Time bestseller and James Beard Award Winner, lauded for its innovative approach to cooking, culled from years of work in restaurant kitchens and teaching. Her four-episode Netflix show of the same name has turned her into a household name, with viewers around the world falling in love with Nosrat's inimitable blend of expertise, curiosity, passion, and one of the best laughs ever committed to film. It may seem to casual viewers that Nosrat's rise has been meteoric, but to the daughter of Iranian immigrants to California, who fell in hard, fast love with restaurants after a chance meal at Chez Panisse, the path to becoming a successful author and breakout TV star had yet to be paved. In this intimate, revealing conversation, Nosrat opens up about her sometimes-challenging financial journey, struggles with depression and self-care on the road, the responsibility of representation, and the network of support that gets her through it all. Twitter: https://twitter.com/ciaosamin Instagram: https://www.instagram.com/ciaosamin/ Show: https://www.netflix.com/saltfatacidheat Website: http://ciaosamin.com/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Subscribe to Communal Table, from Food & Wine Pro, launching March 14, 2019. Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine’s senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's hard to open a restaurant. It's indescribably stressful to have to open your restaurant four separate times, for reasons (earthquake, local government corruption, pandemic) out of your control. But Norma Listman and Saqib Keval believe in the vision of Masala Y Maiz, their Mexico City restaurant and co-op, so fiercely that they keep on working. They joined Communal Table for a fascinating conversation about recipes as documentation of a culture, the impact of white supremacy on food media, the might of masa, and their blueprint for a restaurant culture that is built for the health of the workers. Food & Wine Pro https://www.foodandwine.com/fwpro Editor's Note: Why a Recipe Is More Than a Recipe https://www.foodandwine.com/news/editors-note-why-a-recipe-is-more-than-a-recipe Mole Verde con Pollo with Corn Tortillas https://www.foodandwine.com/recipes/mole-verde-con-pollo-with-corn-tortillas Learn more about your ad choices. Visit podcastchoices.com/adchoices

January is a particularly cruel month. The days are short, the holidays past, and hey—we're still living in a freaking pandemic. But we've all got to find joy where we can, and this comes in the form of the recipes and stories we're running this month, celebrating the particular pleasure of sopping up stews and soups with bread, making perfect flank steak (and other things) under the broiler, and getting as much citrus into your life as physically possible. Plus: We're adding something pretty special to the end of the episodes from here on out, so be prepared to get blissed. Food & Wine Pro: https://www.foodandwine.com/fwpro Get the Recipes: https://www.foodandwine.com/holidays-events/recipes-make-in-january Citrus Is My Therapist: https://www.foodandwine.com/fruits/growing-citrus-trees-indoors Remembering Lulu Peyraud, a Quiet Legend in the World of French Food and Wine:  https://www.foodandwine.com/news/remembering-lulu-peyraud Learn more about your ad choices. Visit podcastchoices.com/adchoices

Restaurateurs live their lives by the numbers, and when Carl Sobocinski saw COVID-19 case rates racking up in Greenville, SC, he knew he had to take action. Even though it wasn't mandated by local or state law, he voluntarily closed down all but one of his restaurants for a period after the holidays in an effort to keep his team and his diners safe. It was a tough decision that carried a price tag, but for him, it was the right thing to do. He joined Communal Table for a discussion about the mechanics and money behind this move, the efforts he's making to give his team members a path to ownership, and what keeps him grounded in tough times. Learn more about Carl https://table301.com/ Food & Wine Pro https://www.foodandwine.com/fwpro Learn more about your ad choices. Visit podcastchoices.com/adchoices

A year ago, Kiki Aranita was in Hong Kong for a cousin's wedding when she heard the first rumblings about a virus that was highly contagious and beginning to spread. There's no way she could have known that just months later, she'd have to shut down her much-loved Philadelphia restaurant Poi Dog because of its impact. It was an agonizing decision, but the multi-talented chef, writer, and artist is finding purpose in the pivot with a line of condiments that are based in her Hawaii heritage, making objects that soothe her soul, and finding new ways to keep the Poi Dog dream alive and thriving. She joined Communal Table for an in-depth conversation about the practical, financial, emotional, and intellectual work it takes to be a chef in an age of unrest. How It Feels to Close Your Restaurant for Good https://www.foodandwine.com/news/how-to-close-your-restaurant-permanently-kiki-aranita-poi-dog-coronavirus Buy Kiki's Sauces at Gotham Grove https://gothamgrove.com/pages/poi-dog Food & Wine Pro https://www.foodandwine.com/fwpro Learn more about your ad choices. Visit podcastchoices.com/adchoices