Cooking By Ear – Détails, épisodes et analyse

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Cooking By Ear

Studio To Be

Arts

Forme & Santé

Loisirs

Fréquence : 1 épisode/50j. Total Éps: 10

We're an audio cooking show. Cook along in real time and by the end of the episode, you'll have a dish made. Join our iconic guest in their kitchen with host and chef Cal Peternell as your guide!

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Données mises à jour le 04/07/2026

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🇩🇪 Allemagne - Food
07/12/2024
#97
🇩🇪 Allemagne - Food
06/12/2024
#85
🇩🇪 Allemagne - Food
05/12/2024
#74
🇩🇪 Allemagne - Food
04/12/2024
#52
🇩🇪 Allemagne - Food
03/12/2024
#40
🇩🇪 Allemagne - Food
02/12/2024
#31
🇬🇧 Grande Bretagne - Food
25/11/2024
#99
🇬🇧 Grande Bretagne - Food
24/11/2024
#59
🇩🇪 Allemagne - Food
20/11/2024
#94
🇩🇪 Allemagne - Food
19/11/2024
#80

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Score global : 43%

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Liste des épisodes récents, avec titres, durées et descriptions.

EP 9: Ijeoma Oluo and Puttanesca

mercredi 5 juin 2019 • Durée 01:03:41

Writer and author Ijeoma Oluo (So You Want To Talk About Race) makes pasta puttanesca and shares how she and her family got creative with food while growing up poor. We go deep on her Internet-breaking essay, how to teach kids resistance, and, yup, how to talk about race. But for real. Full recipe and ingredients at cookingbyearpodcast.com

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EP: 8 Reem Assil's Oakland-Style Muhammara

mardi 14 mai 2019 • Durée 46:21

Chef Reem Assil (Dyafa, Reem’s California) experiments with a new ‘Palestinian soul food’ recipe — sweet potato style muhammara. She discusses the controversial mural of activist Rasmea Odeh in her first restaurant, how she bakes her man’oushe with activism, and how to make Palestinian food visible against the whitewashing of Middle Eastern food. Full recipe and ingredients at cookingbyearpodcast.com

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EP: 7 The Masumotos and Aioli

mardi 30 avril 2019 • Durée 51:25

We head to the Masumoto Peach Farm to make a Grand Aioli with Mas, Nikiko, and Marcy Masumoto and discuss intergenerational farming, California’s haunting history of Japanese internment camps, and the social power of testimony.

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EP: 6 Bob the Drag Queen and Vegan Soup

mardi 16 avril 2019 • Durée 54:25

Comedian, actor, and winner of RuPaul’s Drag Race, Bob the Drag Queen, makes vegan Carrot Almond Soup and Ajo Blanco while discussing the art of drag, the importance of trans representation in media, and his obsession with Bob Ross. Full recipe and ingredients at cookingbyearpodcast.com

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EP: 5 BIG FREEDIA'S BOOTY POPPIN' POTATOES

mercredi 9 mai 2018 • Durée 43:36

Queen of Bounce music Big Freedia teaches us her signature Booty Poppin’ Potatoes, all while coming up with a new hook for a future hit song, straight from her kitchen in New Orleans.

MAKES 4-5 SERVINGS

INGREDIENTS

-1 MEDIUM YELLOW ONION, CHOPPED

-2 STALKS CELERY, CHOPPED

-2 GREEN ONIONS, CHOPPED

-1/4 CUP COOKING OIL, OLIVE OR VEGETABLE

-SALT

-DRY SPICE (TONY CHACHERE'S SEASONED SALT OR SIMILAR. OR MAKE YOUR OWN WITH SALT, PEPPER, PAPRIKA, AND GARLIC)

-1 POUND ANDOUILLE SAUSAGES, SLICED (ABOUT 4 SAUSAGES)

-1 1/2 POUNDS YELLOW POTATOES, PEELED OR NOT, SLICED (YELLOW FINNS, YUKON GOLDS, ETC)

-PAPRIKA

-3 SPRIGS PARSLEY, CHOPPED

-RICE, A HANDFUL PER PERSON

TOOLS:

-RICE COOKER OR POT FOR BOILING RICE AND COLANDER TO DRAIN

-KNIFE

-CUTTING BOARD

-BIG SKILLLET

-SPOON FOR STIRRING

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EP 4: Alexander Payne and Vegetable Gratin

mercredi 25 avril 2018 • Durée 38:42

Academy Award-Winning screenwriter and director Alexander Payne (Election, Sideways, About Schmidt, The Descendants, Downsizing) makes a vegetable gratin and discusses a pivotal moment in his life when he left the movie industry briefly to become an intern at Chez Panisse.

BECHAMEL INGREDIENTS:
-2 cups milk
-4 tablespoons butter (1/2 stick)
-3 tablespoons all-pupose flour

CELERY GRATIN INGREDIENTS:

-1 head celery
-Fresh thyme and/or tarragon
-Salt and pepper

TOOLS:
-2 medium saucepans
-Whisk
-Cup measure
-Tablespoon measure
-Wooden spoon or rubber spatula
-Knife
-Cutting board
-Big mixing bowl
-Casserole or other oven-going vessel (cast iron skillet can work)

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EP 3: Fattoush and Mira Nair's Chai

mercredi 11 avril 2018 • Durée 41:03

Director Mira Nair (Monsoon Wedding, Mississippi Masala, Queen of Katwe) teaches us her signature chai and makes fattoush while discussing everything from quelling anxiety to the partition between India and Pakistan.

Cook along as you listen:

FATTOUSH INGREDIENTS:

-1 smallish tomato

-1 small clove garlic

-Salt and pepper

-Juice of half a lemon

-1teaspoon red wine vinegar

-3 tablespoons nice olive oil

-1/2 cup parsley leaves

-1/2 cup mint leaves

-5 scallions, roots trimmed off

-1 basket cherry tomatoes

-1 large cucumber

-1 small bell pepper or 8-10 shishito peppers

-arugula / purslane / or other salad greens

-sumac (for pretty red color, lemony flavor and, it's not poisonous)

-3 or 4 whole wheat pita breads

CHAI INGREDIENTS:

-whole milk (about 2 cups)

-fresh ginger stalk (an inch or more)

-5 cardamom pods

-loose leaf black tea (make sure you have a sieve to strain), or a couple-three tea bags

-water!

Tools:
salad spinner (for washing and drying greens and herbs)
cutting board
knife
vegetable peeler
cheese grater with big holes
small bowl for dressing
big bowl for salad
spoon

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EP 2: Tommy Pico's Morning After Frittata

mercredi 28 mars 2018 • Durée 50:56

2018 Whiting Award-winning poet Tommy Pico author of IRL, Nature Poem and Junk (forthcoming in 2018) cracks an egg for the first time in his life (!!!) to make a frittata perfect for “the morning after.” We discuss everything from hookups to the role of food in control on the Viejas Reservation he grew up on.

COOK ALONG AS YOU LISTEN. YOU'LL NEED:
Ingredients:

1 big bunch of chard

Cooking oil, olive or vegetable

Salt

2-3 cups of leftover spaghetti (preferably with some remnants of red sauce)

6 eggs

Ground black pepper

1/2 cup of grated Parmesan cheese

TOOLS:

Big bowl to wash chard in (and a colander to drain it)

Cast iron skillet or another non-stick skillet

Whisk

Large plate (large enough to serve as a cover for your pan)

Cheese grater

Medium mixing bowl

Wooden spoon or spatula

Tongs

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EP 1: Frances McDormand and Risotto

mercredi 14 mars 2018 • Durée 52:19

Academy Award-Winning Actor and Producer Frances McDormand (Three Billboards Outside Ebbing Missouri, Fargo, Olive Kitteridge, Almost Famous) makes asparagus risotto and discusses the creative process fueling her long, badass career.

If you're cooking along while you listen, you'll need the following to make your dish:

Ingredients:
1 bunch asparagus
1 tablespoon olive oil
2 big handfuls chanterelle mushrooms (or morels, porcini, or cultivated mushrooms)
Salt
1 stick butter (8 tablespoons)
1 yellow onion, diced
2 cups short-grained Italian rice (like carnaroli or arborio)
3/4 cup dry white wine
3 - 4 sprigs thyme, leaves picked off stems and chopped
6 cups homemade chicken stock or water (avoid store-bought chicken stock)
1 cup grated Parmesan cheese

Tools:
vegetable peeler
knife
cutting board
stove
big spoon
slotted spoon
ladle
smallish saucepan
skillet
blender
food processor, or mortar and pestle
cheese grater
timer

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CBE Trailer

mardi 13 mars 2018 • Durée 02:16

A little taste of what's to come on this season of Cooking By Ear. Subscribe to be the first
to get our episodes when we officially launch in April.

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