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.

Recipe

16 Rugelach 

Dough

• 2 1/4 cups (288g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1/4 cup (40g) malted milk powder
• 1 teaspoon kosher salt
• 1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes
• 8 ounces (226g) cold cream cheese, cut into ½-inch cubes

Malted Milk Chocolate Filling

• 4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate
• 1/3 cup (53g) malted milk powder
• 1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 large egg, for egg wash, plus more if needed
• sanding sugar, for sprinkling

1. Make 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.
2. 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.
3. 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.
4. 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.
5. 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.)

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 (Anthony starts listing them at 2:16) before starting the episode.

Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza

Sicilian grandma dough

• 900 grams high-protein flour
• 100 grams whole-grain flour, preferably freshly milled
• 30 grams sea salt
• 720 grams (3 cups) water, at 65°F (18°C)
• 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
• 60 grams extra-virgin olive oil, plus more for oiling the pans

Onion & olive bread

• 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
• 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
• 45 grams red onion, thinly sliced (about 1/4 medium)
• 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
• 40 grams (3 tablespoons) extra-virgin olive oil
• Large flake or coarse sea salt for garnishSicilian grandma dough

Sicilian grandma dough

1. Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
2. In another large mixing bowl, combine the water and starter.
3. Create a crater in the flour and pour the liquids in the center.
4. Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
5. Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
6. Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
7. Rest at room temperature (covered) for 30 minutes.
8. Using about 40 grams of olive oil, lightly oil two or three baking pans.
9. Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
10. Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
11. Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.

Onion & olive bread

1. Preheat the oven with pizza stones to 475°F (250°C).
2. Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
3. Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
4. Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.

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 3.0
http://creativecommons.org/licenses/by/3.0/

We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.

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 (Brinda starts listing them at 0:34) before  starting the episode).

Best Pan-Roasted Potatoes

• Small red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in size
• Olive oil
• Flaky salt, such as Maldon

1. Halve the potatoes and place the cut side down; halve each half again but keep these halves together.
2. Choose a cast iron skillet large enough to accommodate the halved potatoes. Add enough olive oil to coat the bottom of the pan 1/8 inch deep in oil. Heat the oil over medium heat until it begins to shimmer. Sprinkle a generous layer of salt into the oil all over the bottom of the pan, as evenly as possible in a thin layer. Place the potato halves onto the salt (keeping the pieces of second cut together so the potatoes look like just one half). Fry at medium heat (without peeking) until you are sure that the potatoes must be burning (they're not!), about 10 to 12 minutes depending on the size of the potatoes. At 10 minutes, gently turn over a potato half to see if it is nicely browned; if not, continue cooking a few more minutes.
3. When the potatoes are nicely browned, turn the heat as low as possible and cover the pan. You will hear spattering noises as the potatoes start to steam, and they will continue to brown under cover.
4. Cook about 20 minutes covered. The potatoes are done when a sharp knife slips into a potato easily. Serve hot. Kept covered with the heat off, they will keep for 30 minutes or more. If you are letting them stand, drain off any excess oil from the pan. They are equally good at room temperature.

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 3.0
http://creativecommons.org/licenses/by/3.0/

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.

On this live taping conducted on Clubhouse, Counterjam host Peter J. Kim is joined by Japanese Breakfast, aka Michelle Zauner. They listen to a few tracks from newly released Jubilee, discuss Michelle's memoir, and debate dream ssam bites.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

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 (Arati starts listing them at 0:52) before  starting the episode.

Indian Railway Omelette Sandwich

• 4 large eggs
• 1 tablespoon whole milk
• 1/2 medium onion, peeled and finely chopped
• 2 green chiles, seeded and finely chopped
• 2 sprigs fresh cilantro, finely chopped
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon chile powder (you can substitute with chile flakes)
• 1/4 teaspoon black pepper
• 1 pinch salt, to taste
• 1 splash vegetable oil (or ghee) for frying
• 4 slices of white bread

1. Mix together the eggs and milk in a bowl.
2. Add the chopped vegetables and all the spices to the bowl and stir to combine.
3. Heat the oil/ghee over medium-high heat in a frying pan.
4. When the oil/ghee is hot, turn the heat down and add half the omelette mixture to the pan, swirling it around so that it completely covers the surface of the pan.
5. Cook the omelette for two minutes, until the underside is lightly browned. Flip the omelette and cook the other side for another two minutes, until browned. Take off and set aside.
6. Now repeat the previous two steps with the other 1/2 of the omelette mixture to make the second omelette.
7. Serve the omelettes sandwiched with white bread or pav—ideally toasted in the grease of the pan. However, if you like your toast more evenly browned and crisped, toast in a toaster. It will be just as delicious, we promise.

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 3.0
http://creativecommons.org/licenses/by/3.0/

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Molly Baz (Professional Chef) and Declan Bond (Professional Eater) are on a mission to uncover the far side of 10 iconic deli sandwiches. Expect otherworldly philosophical debate, beamed-in listeners, and rigorous tests in the lab (er, kitchen). 

Presented by Cabot Creamery, The Sandwich Universe is coming soon to the Food52 Podcast Network. Subscribe wherever you get your podcasts, so you don't miss a thing.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

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 (Jenny starts listing them at 3:02) before starting the episode.

Barley Tofu
Serves 2

Barley "tofu"

• 3/4 cup (100 grams) barley flour
• 1 3/4 cups (375 grams). water
  1 teaspoon kosher salt
• Neutral oil, for frying

Chili oil

• 8 dried red chili peppers
• 1 tablespoon whole red Sichuan peppercorns
• 2 teaspoons whole white peppercorns
• 2-inch knob of ginger, peeled and minced
• 3 stalks scallion, stemmed and minced
• 5 cloves garlic, peeled and minced
• 1 cup neutral oil
• Kosher salt, to taste
• White sugar, to taste
• White vinegar, to taste

Barley "tofu"

1. Whisk together barley flour, water, and salt until smooth in a medium pot.
2. Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.
3. Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.
4. Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it’s smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.
5. Let rest 4 hours or more before unmolding and slicing.
6. Remove barley tofu from pan, and slice into rectangles or squares of your choosing.
7. Heat oil in a large nonstick skillet over medium heat until slick and shiny.
8. Add barley tofu and pan fry on all sides until golden brown.
9. Drain on paper towels, and serve with sauce(s) or garnish of your choice.

Chili oil

1. Preheat oven to 400°F.
2. Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.
3. Remove and let cool completely. Pulverize into powder with a spice grinder.
4. Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.
5. Let cool completely, and grind coarsely with a spice grinder.
6. Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.
7. Heat oil in a small pot until it reaches 300°F.
8. Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.
9. Season with salt, sugar, and vinegar to taste.
10. Let chili oil infuse in refrigerator overnight before serving.

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 3.0
http://creativecommons.org/licenses/by/3.0/

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

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 (Kristen starts listing them at 0:51) before starting the episode.

Dori Sanders' No-Churn Fresh Lemon Ice Cream
Makes 3 cups

• 1 tablespoon finely grated lemon zest
• 1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)
• 1 cup (200g) sugar
• 1/8 teaspoon fine sea salt
• 1 cup (235g) heavy cream
• 1 cup (245g) whole milk

1. Whisk together the lemon zest and juice, the sugar, and salt in a large bowl.
2. Whisk together the cream and milk in a measuring cup and gradually pour into the lemon and sugar mixture, whisking constantly. Continue to whisk until the sugar dissolves—you won’t hear or feel it scraping against the bottom of the bowl anymore, about 2 minutes.
3. Pour the mixture into an 8-inch (20cm) square metal baking pan. Cover tightly with aluminum foil and freeze until the mixture is solid around the edges and mushy in the middle, 2 to 3 hours. Stir well, cover again with foil, and continue to freeze until completely firm, about an hour more. Once firm, scoop into chilled bowls to serve.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com. 

This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine *really* makes the best chicken,

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Co-hosts Jen Phanomrat and Katie Quinn discuss the  history and concept of "cucina povera" (making the most from simple, seasonal ingredients); Anna Maggio's Under the Olive Tree; and how we can see hints of this "poor cooking" approach in viral food trends today. Later on, chef and VICE Counter Space's Sophia Roe joins to talk food as a tool for social change.

Special thanks to our listener Leo for your question and Brian Quinn (@bqfunk) for our theme music.

Got a Q for us? Record a voice memo and send it here for a chance to be featured! 
 

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

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 and jump back if you need more time.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meiko starts listing them at 2:32) before starting the episode.

Southern Potato Salad

• 5 pounds Russet potatoes, cleaned, peeled, and cut to 1/2-inch cubes
• 32 ounces (4 cups) low-sodium chicken stock
• 2 tablespoons plus 1 1/2 teaspoons kosher salt, divided
• 1 dried bay leaf
• 5 hard-boiled eggs (4 peeled, diced, and chilled; 1 sliced, for garnish)
• 2 medium stalks celery, finely chopped
• 1 cup sweet relish
• 1/3 cup yellow mustard
• 2 tablespoons hot sauce
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons celery seed, plus more for garnish
• 1 1/2 teaspoons freshly ground black pepper
• Paprika, for garnish
• Thinly sliced green onion, for garnish

1. Place the cubed potatoes and chicken stock in a medium pot. If the potatoes aren’t fully submerged by the chicken broth, add enough cold water to cover the potatoes by an inch. Add 2 tablespoons of kosher salt and the bay leaf, and cover with a lid. Turn heat to high; once boiling, remove the lid, reduce the heat to medium, and cook for 13-15 minutes or until the potatoes are just tender.
2. To test for doneness, pierce a potato with a fork; there should be slight resistance, and the potato should retain its shape. When ready, immediately transfer the potatoes to a colander and drain. Spread the potatoes out on a sheet pan to cool, and once at room temperature, transfer to the fridge.
3. In a bowl combine the celery, relish, Miracle Whip, mustard, hot sauce, garlic powder, onion powder, celery seed, kosher salt, and black pepper and mix the dressing until combined. Chill in the fridge.
4. Once both the potatoes and dressing are cool, remove from the fridge. In a large bowl, add a third of the potatoes and the dressing and mix until combined. Use the back of a wooden spoon to slightly mash the potatoes. Add another third of the potatoes and dressing and fold them in. Finally, fold in the last third of the potatoes and dressing.
5. Top with the sliced egg and green onions, then sprinkle with celery seed and lots of paprika. Cover and refrigerate until ready to serve.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Subscribe to The Genius Recipe Tapes here.

Referenced in this episode:

• Toni Tipton-Martin's Louisiana Barbecued Shrimp recipe
• Toni's non-profit, The SANDE Youth Project
• Toni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)

Genius-Hunter Extra Credit:

• Check out Toni's cookbooks, Jubilee and The Jemima Code
• For more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History Month

Special thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.

Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.

On this episode, you'll hear about the anatomy of a perfect taco, what it was like for our guests when they first encountered "Mexican" food in the U.S., and cultural stereotypes that drive comedian Felipe Esparza (check out his special on Netflix, Bad Decisions!) and Grupo Enrique Olvera chef-owner Enrique Olvera absolutely nuts. Music is by the incredible electronica-norteño ensemble Nortec Collective. 

Keep the party going by checking out the Counterjam playlists on Spotify.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Jen Phanomrat and Katie Quinn talk about the happiest hour, aka aperitivo, apéritif, and fika. They also talk about airplane food, ice cubes in wine, and how Apéritif author Rebekah Pebbler and Food Network TV personality Rachel Khoo craft Friday coziness affordably.

Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.

Got a Q for us? Record a voice memo and send it here for a chance to be featured! 

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 (Thalia starts listing them at 2:49) before starting the episode.

Rose Walnut Chocolate Chip Cookies
makes sixteen to twenty cookies

• 21⁄4 cups (280 g) all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2/3 cup (11⁄4 sticks + 1 teaspoon; 150 g) unsalted butter
• 3⁄4 cup + 1 teaspoon (170 g) light brown sugar
• 1⁄2 cup (100 g) granulated sugar
• 1 large egg
• 1 tablespoon rosewater
• 2 teaspoons vanilla extract
• 1 cup (170 g) coarsely chopped dark chocolate
• 1⁄2 cup (70 g) chopped walnuts
• fleur de sel, for finishing
• rose petals, optional

1. Whisk together the flour, baking powder, baking soda, and salt.
2. Put the butter into a medium-size saucepan set over medium-low heat. Heat, stirring often, until melted. Pour into a large bowl then add in the sugars and whisk until combined. Whisk in the egg, followed by the rosewater and vanilla. Tip in the dry ingredients. Beat with a wooden spoon until a soft dough has just begun to form, then mix in the chocolate and walnuts. Cover and chill until firm, 30 minutes.
3. Meanwhile, set racks in the lower and upper thirds of an oven. Preheat to 350°F (180°C). Line two baking sheets with parchment paper.
4. Using a scoop or tablespoon as a measure, portion out evenly sized amounts of the dough. If you’re using a spoon, use your hands to roll them into balls. Divide between the prepared sheets, placing them a few inches apart for spreading. You should be able to fit 8 to 10 per sheet. Sprinkle with a little fleur de sel. You can set leftover dough balls aside to be baked off later, or, store in an airtight container and freeze for up to 2 months. Allow to stand at room temperature for about 15 minutes before baking from frozen.
5. Bake for 10 to 12 minutes, rotating the sheets between the upper and lower thirds of the oven halfway through, until golden, the edges crisp, but the centers still soft. Let the cookies stand on the sheets for a few minutes, before transferring them onto a wire rack to cool further, before serving.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Excerpted from WILD SWEETNESS by Thalia Ho. Copyright © 2021 by Thalia Ho. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

On this episode, The Genius Recipe Tapes host Kristen Miglore goes behind the scenes with Counterjam's host Peter J. Kim.  How did he know to ask A Tribe Called Quest's Jarobi White and multiplatinum icon Kelis—both musicians-turned-chefs—for their sleeper-hit NYC joints? And, what, if anything, is the Big Apple's cuisine defined by?

Find more Counterjam episodes here; season 2 features guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, and Top Chef favorite Mory Sacko. It's an absolute audible feast—we hope to see you there!

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Who knew ketchup could be so controversial? Co-hosts Katie Quinn and Jen Phanomrat are joined by Tastemade's Frankie Celenza to discuss which foods are OK to smother in the stuff, catsup's surprising original formula (hint: no tomato), banana ketchup (!), homemade ketchup (!!), and why Heinz has remained king. 

You can find Frankie's Tastemade show, Struggle Meals, on most streaming platforms, or follow his kitchen adventures on Instagram at @frankiecooks.

Special thanks to listeners for your questions and Brian Quinn (@bqfunk) for our theme music. Have a Q for us? Send us a voice memo for a chance to be featured.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

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 (Molly starts listing them at 2:16) before starting the episode.

Molly Baz's Cae Sal
Serves 4

• 1 garlic clove
• 1 lemon
• 4 romaine hearts

Dairy

• 2 large eggs
• 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving

Pantry

• 1/2 crusty baguette (about 6 ounces)
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Coarsely ground black pepper
• 4 oil-packed anchovy fillets
• 1 teaspoon Dijon mustard
• 1/2 cup canola or vegetable oil
• 1 teaspoon Worcestershire sauce

1. Make the croutons: Preheat the oven to 350°F. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.
2. Make the dressing:*
   Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and reserve the whites for another use.
   Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
   Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl.
   Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil.
   Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
   Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with aside of crouts.
   
   *You are about to make mayonnaise by hand, BUT it’s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion.
    
3. Prep the lettuce: Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet.**
   
   **It’s always a good idea to preseason your greens with some acid and salt so they are zippy and zingy and hold up to the dressing. The lettuce contains water, which is going to dilute the flavor of the dressing, so you’ll always need a little extra acid to combat that.
    
4. Serve: Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (1/4 cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.

How did your Cae Sal turn out? We want to hear all about it—leave us a rating + review!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Filipino-Thai New Yorker Jen Phanomrat grew up with silog for breakfast; Katie Quinn's Midwestern household usually had cereal. On this episode, they discuss breakfast traditions across the world, and discover many surprising universalities. They're joined by Chef and Founder of Little Chef & Me Zoe Kelly, who shares a dunktastic idea we'll be making our new morning tradition.

Special thanks to our listeners Clifton and Janet (@JustJanet69) for your questions, and Brian Quinn (@bqfunk) for our theme music.

Have a Q for us? Send us a voice memo for a chance to be featured.

We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

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 before starting the episode (Dan starts listing them at 0:39). 

Mom's Portuguese Rice
Serves 4 to 6

• 1/4 cup olive oil
• 3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal
• 1 red pepper, chopped small
• 1 large white onion, chopped small
• 1 heaping tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 (6-ounce) can tomato paste
• 1 cup long grain white  rice
• 3 cups chicken stock
• 2 bay leaves
• A handful of chopped parsley

1. Pre-heat oven to 350 degrees. 

2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly.  Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.

3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes. 

4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes. 

5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes. 

6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix. 

7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.

8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven. 

9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.

10. Served topped with chopped parsley and enjoy! 

Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice! 

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

New-Yorker-for-life Jen (@JenEatsLife keeps her eggs in her fridge; Katie (@QKatie), who's now in Puglia, used to but now doesn't—as per her Egg Guy's (yup) recommendation. We look at which cultures chill vs. not, what makes an egg brown or white (and orange-yolked!), if a "proper" omelet even exists, and consult very special guest, Canadian actress and comedian Julie Nolke on her breakfast feelings.

Check out Julie's vids on YouTube, or follow her @julienolke on Instagram and @juliemarienolke on Twitter.

Special thanks to Michelle (@Michelle_MadisonTV) for your question and Brian Quinn (@bqfunk) for our theme music. Send us a voice memo for a chance to be featured! 

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

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.

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.

Chicken Nasi Goreng

Serves 2 as a large main or 4 as a side

• 2 skinless, boneless chicken thighs, cut into small, bite-sized cubes
• 2 garlic cloves, peeled and thinly sliced
• 8cm piece of galangal or ginger (about 40g), peeled and woody stem removed, finely chopped
• 1 small banana shallot or 2 Thai shallots, peeled and thinly sliced
• Handful of green beans, chopped into small chunks
• 2 spring onions, chopped into large chunks
• 1⁄4 tsp ground turmeric
• 95g jasmine or basmati rice, cooked and cooled (240g cooked weight)
• 2 tbsp kecap manis
• 1 1⁄2 tsp fish sauce
• 2 tsp light soy sauce
• Sea salt and white pepper, to taste
• Coconut oil or sunflower oil, for frying
• 2 duck or hen’s eggs
• 1 tbsp fried shallots
• 1⁄2 long red chili, thinly sliced
• Kerupuk or prawn crackers

1. Season the chicken pieces with salt and white pepper. Heat 1 tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken until cooked through, about 3 minutes. Remove and set aside.
2. Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for 1 minute.
3. Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the chicken to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed.
4. Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Cook for 2–3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.
5. Divide the fried rice between two serving plates and garnish with the fried shallots, sliced chili and fried eggs on top. Serve with crackers.

Is there a recipe you'd like to hear us make? Tell us about it at podcasts@food52.com.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Why are Brits so obsessed with halloumi? Just Eats Life's Jen Phanomrat (and New Yorker for life!) and expat-in-Europe Katie Quinn look at the hella complicated history of halloumi.

Some more ways to houdini cheese into your life:

• Cheddar Brownies recipe from Katie's newest book (!)
• the  Masamman Halloumi Curry Jen mentions

Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.

Have a Q for us? Send us a voice memo for a chance to be featured.

On Either Side Eaters, friends and YouTubers Jen Phanomrat and Katie Quinn, separated by the Atlantic, take questions and compare notes on everything from charcuterie trends to the ultimate food lube, ketchup. 

It's coming so soon; follow Either Side Eaters so you don't miss out.

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 (Amanda starts listing them at 0:40) before  starting the episode.

Daddy's Pasta

• 8 ounces bacon, cut in 1/4-inch slices
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1/2 cup tomato paste
• 2 pinches red pepper flakes
• 1 3/4 cups canned chopped tomatoes (preferably Pomi)
• 1 pound rotelle
• Grated Parmesan, for serving

1. Bring a large pot of generously salted water to a boil.
2. Meanwhile, spread the bacon in a large sauté pan over medium heat; brown the bacon and render the fat. Scoop out the bacon and set aside on paper towels. Pour off all but 1 tablespoon of fat from the pan, then add 1/4 cup olive oil to the pan and warm over medium heat.
3. Drop in the tomato paste and add the red pepper flakes; turn the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes and turn off the heat.
4. Drop the pasta into the boiling water and cook until truly al dente—you’ll be cooking it a bit more with the sauce. Drain the pasta, reserving 1/4 cup of the pasta water.
5. Add the pasta, bacon, and the reserved pasta water to the tomato sauce, then stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the 3 tablespoon olive oil, tossing well. Serve immediately, with a sprinkling of Parmesan on top of each bowlful.

Have a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

Self-proclaimed fufu-head Peter J. Kim sits down with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti to discuss ultimate jollof, Nigerian religi-pop, and the beloved ball of cooked starch that goes by many names.

Relationships with teriyaki, sushi stereotypes, and the immigrant hustle—host Peter J. Kim looks at Japanese-American cultural identity with comedian Yumi Nagashima, rapper G Yamazawa, and producer Dan the Automator.

Check out Counterjam on Spotify for bonus playlists featuring tracks from Yumi, G, Dan and so many other wonderful Japanese-American artists!

If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

Referenced in this episode:

• Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.
• Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!

• Peter's Instant Ramyun “Carbonara”
• Follow Counterjam on Spotify for more tracks from  CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.

From Food52's podcast network and hosted by MOFAD Founding Director and Pinterest Food Content Lead Peter J. Kim, Counterjam is out now! Subscribe so you don't miss a thing.

We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story. 

On Play Me A Recipe, hear your favorite cooks slice, stir, and sauté their way through a recipe—and you'll be right there with them, every step of the way. First up: The Splendid Table host Francis Lam makes turkey meatballs inspired by his Chinese American upbringing, teenage angst, and Pizza Hut.

Subscribe here so you don’t miss out. 

Play Me a Recipe is hosted by a rotating cast, including Food52 co-founder Amanda Hesser, Genius hunter Kristen Miglore, editorial lead Brinda Ayer, and senior editor Arati Menon. 

To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season.

Subscribe here, so you don’t miss out; see (hear?) you in the kitchen. 

Referenced in this episode:

• Whipped Hummus With Roasted Carrots & Za'atar Oil recipe
• Dreamy-Smooth Hummus From a Kitchen Oops (Food52)

Genius-Hunter Extra Credit:

• Everything you ever wanted to know about magical bean water, aquafaba
• Hetty's podcast, The House Specials
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Subscribe to The Genius Recipe Tapes here.
 

Referenced in this episode:

• Scrambled Red Shakshuka  recipe
• Scrambled Shakshuka Is Almost Impossible to Mess Up (Food52)

Genius-Hunter Extra-Credit:

• Sami and Tara cooking some recipes from Falastin_
• Kristen making this very un-mess-upable shakshuka at home
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Subscribe to The Genius Recipe Tapes here.

Kristen Miglore, lifelong Genius hunter, speaks with chef, cookbook author, and TV personality Carla Hall. Of Top Chef and Carla Hall's Soul Food fame, Carla talks about the genius buttermilk biscuit recipe she's spent decades perfecting.

Referenced in this episode:

• The Genius Secrets to Carla Hall’s Flaky Buttermilk Biscuits (Food52)
• Flaky Buttermilk Biscuits with Carla Hall (Genius Recipes | YouTube)

Genius-Hunter Extra-Credit:

• Join Carla Hall on Instagram at 11 EST daily for... recess!
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Subscribe to The Genius Recipe Tapes here.
 

Referenced in this episode: 

• Green Chile Cherry Tomato Pickle recipe
• The Very Best Way to Cook Cherry Tomatoes (Food52)
• Priya's conversation with Yewande Komolafe (Bon Appétit)

Genius-Hunter Extra-Credit:

• Make the dahi toast from Priya's very excellent book, Indian-ish
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Subscribe to The Genius Recipe Tapes here.
 

Chef and entrepreneur Whitney Wright joins host Kristen Miglore to discuss the corn butter (yes, as in butter made from corn) recipe she learned while working at Per Se, what it was like working with Ruth Reichl, and how her relationship to food has changed now that she's no longer cooking on the line.

Referenced in this episode:

• Sweet Corn Butter recipe
• How to Magically Turn Corn Into Butter (Food52)

Genius-Hunter Extra-Credit:

• The jewelry company Whitney founded to connect and empower women
• Check out Lukas Volger's corn tofu: Butter It, Tofu It, Dip It. But Don’t Boil It. (Taste)
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Subscribe to The Genius Recipe Tapes here.
 

Chef and Bon Appétit associate food editor Sohla El-Waylly joins Food52 Genius columnist Kristen to talk about all things fun: ice cream floats, handmade sprinkles, and of course—fun dip. Sohla gives a peek behind the scenes of developing her utterly genius nutty, herby Ranch Fun Dip, inspired by South Asian spice blend idli podi, which has gotten Kristen and her 1-year-old eating (and loving!) more vegetables. Kristen also shares her somewhat shocking favorite ice cream float combination from childhood. 

Referenced in this episode:

• The #1 Most Fun Way to Eat More Vegetables (Food52)
• Ranch Fun Dip with Sohla El-Waylly (Genius Recipes | YouTube)

Genius-Hunter Extra-Credit:

• Read more about Sohla and husband Ham's shuttered diner in GQ
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen
 

Hey Burnt Toast listeners! The Genius Recipe Tapes is a weekly show from Food52's new podcast network, featuring all the uncut gems from the Genius Recipes column and video series. On the podcast, lifelong Genius hunter Kristen Miglore  speaks to the geniuses behind iconic recipes, uncovering new riffs, tips, and tricks (and all the behind-the-scenes moments that don't make it into the column or video?—those are in there too). Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don't miss out.

Can you believe that Burnt Toast has been a podcast for three seasons, yet we’ve never done an episode on burnt toast? Well, that’s changing now. We’ll talk about the magical things that take place inside of our toasters, from today's toaster selfies to Finnish-style dunking toasts that trace their history back to the 15th century.

We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank. 

Things are about to get hot in here—join us for an exploration of some of the world's spiciest foods. Why is that tingly combination of heat and flavor such a temptress? (Are we addicted to danger? Do we just love sweating while eating?) From spice-infused condiments to the many chilies of Mexico, we'll get to the bottom of that “hurts so good” thrill ride once and for all.

Breakfast is the most important meal of the day, but it means different things to different people. For some, it's a time for peaceful reflection; for others, a moment to bond with family, friends, or community. And, let’s get real–for a lot of us, it’s a frenzied affair that’s eaten in such a rush, more of it ends up on our shirts than in our stomachs! This episode of Burnt Toast explores breakfast trends and traditions around the world to ask: how do you start yours?

In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of perfection, but companies such as UglyRipe and Imperfect Produce have made a point of promoting flavor over façade. (Bruised tomatoes may not be the most slightly, but they make a great sauce!) We'll examine the notion of perfection of taste vs. perfection of image