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Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.
Make the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.
While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.
As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.
Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.
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/
Harper Fendler Makes The Last Word
11 Dec 2023
00:13:00
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.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Ingredients
3/4 ounce freshly squeezed lime juice
3/4 ounce gin
3/4 ounce green Chartreuse
3/4 ounce Luxardo maraschino liqueur
Maraschino cherry, for garnish (optional)
Lime peel, for garnish (optional)
Instructions
Chill glassware (such as a coupe or a Nick & Nora glass).
Using a fine mesh strainer, strain the lime juice. Place all ingredients in a cocktail shaker with ice and shake until tin frosts over.
Fine strain into the chilled glassware. Garnish as desired.
Carla Lalli Music makes Sorry, I Love Celery
11 May 2023
00:24:05
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 (Emma starts listing them at 1:03) before starting the episode.
In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)
Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.
Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.
Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.
Carla Lalli Music makes Sorry, I Love Celery
08 Oct 2021
00:24:05
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 (Emma starts listing them at 1:03) before starting the episode.
In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)
Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.
Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.
Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.
Emma Laperruque makes Tuna Avocado Toast
01 Oct 2021
00:18:10
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 (Emma starts listing them at 1:23) before starting the episode.
Toast 2 slices of bread however you want (toaster, broiler, pan).
Halve, pit, and peel 1 small ripe avocado and add to a bowl with 1 drained (5-ounce/140g) can oil-packed tuna, 1 tablespoon freshly squeezed lemon juice, and a big pinch each of kosher salt and freshly ground black pepper.
Mash with a fork until it’s as smooth or chunky as you want, adjust the seasonings to taste, then divide between the toast.
Finish with another squeeze of lemon and a sprinkle of salt and pepper. (Psst: If you want a more avocado-y situation, you can use a large avocado, then stretch to 3 to 4 slices.)
[BONUS] Black & Highly Flavored: Black Women Brew with Atinuke Diver
28 Sep 2021
00:28:30
SoulPhoodies Tamara Celeste and Derek Kirk speak with Atinuke Diver about This Belongs to Us, her documentary chronicling the stories of Black women brewers in the American south, and their journeys of reclamation and revival as they navigate the predominantly white- and male-dominated landscape of beer in America.
If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.
Peter J Kim makes Instant Ramyun "Carbonara"
24 Sep 2021
00:19:51
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 (Peter starts listing them at 10:15) before starting the episode.
Put half of the ramen seasoning packet in a bowl; top with the cheese and then the egg yolk. Reserve the dried veggies and bottom-of-the-package crunchy noodle bits.
Simmer the "cake" of dried noodles, in a small saucepan of boiling water, until it just starts to unravel, about 1 minutes. Drop in the egg white and swirl with chopsticks, encouraging the noodles to further unravel.
Once the noodles are al dente (not soft!), drain and add them to the bowl. With chopsticks, mix the noodles with the yolk, cheese, and seasoning powder. The water on the noodles should help turn this all into a creamy, clingy sauce.
And, the pièce de résistance: garnish with the crunchy noodles and veggies for texture.
[BONUS] Black & Highly Flavored: Black Smoke with Adrian Miller
21 Sep 2021
00:32:25
SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!)
If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.
Rebecca Firkser makes Big Bean Sorta-Scampi With Linguine
17 Sep 2021
00:29:59
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 (Rebecca starts listing them at :55) before starting the episode.
8 ounces big dried beans, such as corona, gigante, or large lima, soaked overnight; or 2 (15-ounce) cans butter beans, drained and rinsed + 1 cup vegetable stock
8 cloves garlic, divided
1 lemon
7 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
½ cup panko
1 medium red or yellow onion, finely chopped
2 tablespoons unsalted butter
½ to 1 teaspoon red pepper flakes (optional)
1 teaspoon fish sauce (optional)
1 bunch flat-leaf parsley (leaves and all stems), finely chopped
1 pound long pasta, such as linguine or fettuccine
If using canned beans (see Author Notes on Food52), skip to Step 3 (you’ll also skip 3 of the garlic cloves). Drain and rinse the soaked beans. Smash and peel 3 garlic cloves and use a peeler to remove 3 long pieces of zest from the lemon. Heat 3 tablespoons of olive oil in a large Dutch oven or pot over medium heat and add the garlic and zest. Cook just until the garlic is starting to take on color on both sides, about 4 minutes. Drain the beans, then transfer to the pot and cover with 3 inches of water. Stir in 1½ tablespoons of salt and lots of black pepper.
Bring the mixture to a boil over medium high heat, then reduce the heat to medium-low and partially cover the pot. Cook, checking every 40 minutes or so to replace water that evaporates, until the beans are creamy all the way through, about 2 to 3 hours depending on the bean size and age.
Remove from the heat, let cool slightly, then stir in the vinegar. Smash any large chunks of garlic into the broth and pluck out the lemon peels if you’d like (they’re slightly bitter but totally edible). Drain the broth into a heatproof bowl or measuring cup and transfer the beans to a bowl. Alternatively, if making in advance, store the beans in their broth in an airtight container, in the refrigerator, for up to 1 week.
Wipe out the Dutch oven and heat 1 tablespoon of olive oil in the over medium heat. Add the panko to the pot and season with salt and pepper. Cook, stirring often, until the panko turns golden brown, about 4 minutes. Turn off the heat and use a microplane to grate the remaining zest of the lemon into the pot. Stir to combine and transfer to a plate.
Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the remaining 3 tablespoons of olive oil and the butter in the first Dutch oven over medium heat. Add the chopped onion, then use a microplane to grate 5 cloves of garlic into the pot. Season with salt and pepper, and cook, stirring regularly, until the onion has softened, about 4 to 6 minutes. Stir in red pepper flakes and fish sauce if using.
Add 1 cup of the bean broth to the onion mixture and bring to a simmer over medium high heat. Cook, stirring occasionally, until the mixture thickens and the sauce reduces by about one-third, 4 to 6 minutes. Remove from the heat.
Cook the pasta in the boiling water for about 3 minutes less than what the box says for al dente. (It will cook more in the sauce!)
Return the Dutch oven to medium heat and use tongs to transfer the pasta to the sauce. Add all but a handful of the parsley. Halve the zested lemon and juice half of it into the pot. Cut the remaining lemon half into wedges for serving. Toss aggressively with the tongs, cooking for an additional 3 to 4 minutes until combined and the sauce clings to the noodles. Gently toss in the beans. Cut the heat. Taste and season with more salt, pepper, and pepper flakes as needed.
Transfer the pasta to a large shallow serving bowl (or individual bowls). Top with reserved parsley and the toasted breadcrumbs.
[BONUS] Black & Highly Flavored: Ice Cream's Black History with Lokelani Alabanza
14 Sep 2021
00:23:20
If you like this episode, head on over to Black and Highly Flavored's show page and hit "follow," so you don't miss any of the amazing upcoming episodes.
In partnership with the Food52 Podcast Network, SoulPhoodie founders Tamara Celeste and Derek Kirk created the Black & Highly Flavored podcast to tell the stories and showcase the talent of Black creators and entrepreneurs excelling and innovating in the food and beverage space.
This episode: Tamara and Derek speak with Saturated Ice Cream's Lokelani Alabanza—pastry chef and ice cream wizard devising need-to-have-now flavors all inspired by historic African-American cookbooks. She calls it, "like collecting antiques, but with food" — how cool is that?
[BONUS] Introducing: My Family Recipe
13 Sep 2021
00:01:47
Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love.
Danielle Prewett makes Wild Mushrooms with Sweet Corn Grits
10 Sep 2021
00:29:59
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 (Danielle starts listing them at 2:08) before starting the episode.
4 to 8 large eggs, depending on how hungry you are
2 fresh corn cobs
3 tablespoons unsalted butter, divided
1/2 small yellow onion, finely chopped
1/4 cup diced roasted hatch chiles
1 teaspoon coarse sea salt, plus more to taste
1 cup medium-ground grits or polenta (not instant)
1/4 cup crumbled feta cheese (loosely packed)
1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
1 tablespoon neutral oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
Juice of half a lime
1 handful chopped cilantro leaves or chives, to garnish
Soft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.
Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.
Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.
Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.
Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.
Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they’re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.
Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.
To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.
Amy Chaplin makes Super Green Bars
03 Sep 2021
00:24:33
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amy starts listing them at 1:09) before starting the episode.
Super Green Bars, a variation on Hazelnut Dukkah Bars Makes 16 to 20 bars, depending on the pan you use (see below)
1 ½ cups (7 ½ ounces | 215 g) raw pumpkin seeds
1 ½ cups (7 ½ ounces| 215 g) Austrian pumpkin seeds
Preheat the oven to 300°F (150°C). Choose your pan (see below) and line the bottom and sides with parchment paper.
Put both types of pumpkin seeds in a large strainer and rinse well under cold running water, then drain and set over a bowl to drain thoroughly while the oven heats.
Line a rimmed baking sheet with parchment paper and spread out the seeds. Toast pumpkin seeds for 15 minutes. Remove the pan from the oven and sprinkle the coconut over top. Return to the oven for another 8 minutes, or until the coconut is lightly browning and the seeds are toasted. Transfer to a bowl, add the fine and flakey salt, and mix well. Transfer 2 cups of the mixture to a food processor and process, scraping the sides as necessary, until the mixture is smooth and liquid; set aside.
Add hemp seeds, nori, nettle and matcha tea to the remaining toasted seed and coconut and toss well to combine; set aside.
Bring rice syrup to a simmer in a small pot over medium heat. Stir in the vanilla and remove from the heat. Add the ground seed mixture to the syrup mixture and stir until smooth. Pour into the bowl with the remaining toasted seed and coconut mixture and stir until thoroughly combined; you may need to use your hands to do this. Using clean, damp hands, press the mixture firmly and evenly into the parchment-lined pan.
Put the bars in the fridge for 1 hour or in the freezer for 30 minutes, or until thoroughly chilled and set. Cut into wedges, slices, or squares, depending on the pan, and store in an airtight container at cool room temperature for up to 4 weeks; in warmer weather, store in the fridge. The bars can be frozen for up to 3 months.
Choosing Your Pan You can use almost any pan you have on hand for these bars. Here are the pans I like to use and the yields they will give you:
Lobby Time Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/
Danielle Prewett makes Wild Mushrooms with Sweet Corn Grits
09 May 2023
00:29:59
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 (Danielle starts listing them at 2:08) before starting the episode.
4 to 8 large eggs, depending on how hungry you are
2 fresh corn cobs
3 tablespoons unsalted butter, divided
1/2 small yellow onion, finely chopped
1/4 cup diced roasted hatch chiles
1 teaspoon coarse sea salt, plus more to taste
1 cup medium-ground grits or polenta (not instant)
1/4 cup crumbled feta cheese (loosely packed)
1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
1 tablespoon neutral oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
Juice of half a lime
1 handful chopped cilantro leaves or chives, to garnish
Soft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.
Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.
Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.
Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.
Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.
Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they’re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.
Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.
To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.
[BONUS] Counterjam: Korean Breakfast with Michelle Zauner
30 Aug 2021
00:44:44
If you like this episode, 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.
Michelle Zauner (Japanese Breakfast, author of 'Crying in H-Mart') rags on Peter's instant ramyun preferences, they discuss a few tracks off 'Jubilee,' and debate dream ssam combos.
Counterjam will be back for season 3 in the fall, but you can keep the party going by tuning into Peter's Counterjam playlists on Spotify.
Jenny Rosenstrach makes Tagliatelle con Tomate
27 Aug 2021
00:13:49
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 (Jenny starts listing them at 1:00) before starting the episode.
3 to 3 1/2 cups roughly chopped ripe tomatoes (from about 3 medium tomatoes) and their juices
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
4 fresh basil leaves, chopped
Bring a large pot of salted water to a boil.
In a separate large pot of Dutch oven set over medium-low heat, combine the onion and 3 tablespoons of the olive oil and stir every few minutes.
Cook the tagliatelle in the boiling water according to the package directions. When the pasta is just about done, reserve 1 cup of the pasta water, then drain the pasta and toss it right in the strainer with the remaining 1 tablespoon olive oil to prevent sticking.
Add the butter to the red onion, which should be caramelly and slightly shriveled by this point, along with the garlic, salt, black pepper, and red pepper flakes. Cook for another minute. Add the corn and tomatoes and cook until the vegetables release a lot of liquid, another 4 to 5 minutes. It should look like a bright, chunky sauce.
Add the pasta and Parmesan to the vegetables, tossing to distribute and coat the pasta with the sauce. Add a drizzle of pasta water as needed to help the cheese distribute evenly. Top with basil and serve.
Lobby Time Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/
[BONUS] Counterjam: Injera Etiquette with Marcus Samuelsson & Serkaddis Alemu
23 Aug 2021
00:50:33
If you like this episode, 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.
Here's Marcus's wife's sister's recipe for Kitfo on Food52—one he's, as you'll learn in the episode, not allowed to prepare himself. Thanks for tuning into season 2; we'll be back with season 3 in a bit! In the meantime, queue up the Counterjam playlists on Spotify for more from Kibrom Birhane, among other wonderful Ethiopian artists.
Emily Oster makes Roasted Carrots with Carrot Top Pesto & Burrata
20 Aug 2021
00:11:31
This episode of Play Me a Recipe is produced in collaboration with M.M.LaFleur.
This summer, M.M.LaFleur is tossing out the old rules of living, working, and dressing, and making sure you are feeling ready for the shifting demands of work/life balance as the world reopens. Read how economist and bestselling author Emily Oster is rewriting the rules on M Dash.
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.
4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved
Handful basil leaves
1/2 cup walnuts, toasted
1 ounce grated Parmesan cheese
1 medium garlic clove, halved lengthwise
1 teaspoon Maldon or other flaky sea salt
1/2 cup extra-virgin olive oil
For the carrots:
20 small carrots, scrubbed and tops trimmed but stems left on
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 teaspoon plus a few pinches flaky salt
1/2 pound burrata, drained and at room temperature
3 tablespoons carrot top pesto, plus more to taste
Small handful basil leaves
Half a lemon
Bread, for serving (optional)
Make the pesto: Combine the carrot tops and basil in a food processor, pulse, then add the nuts, cheese, garlic, and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You'll have to stop to scrape down the sides a few times.) Taste and adjust for seasoning.
Make the carrots: Heat oven to 500° F with a rack in the center.
Pour 2 tablespoons of the oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in two pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon of salt.
Cook, turning occasionally, until the carrots are browning in spots—this should take 6 to 8 minutes, and the carrots won't yet be cooked through.
Once they're nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.
Toss the cooked carrots very gently, as they'll be soft, with the prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size, but that part is up to you.)
Add a few more dollops of pesto to the carrots, here and there, and sprinkle each piece of burrata with a bit of flaky salt.
Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil, and a small pinch of salt, then top the carrots and burrata with the greens. Serve with toast for mopping up the cheese and bread, if you like.
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.
Host Peter J. Kim digs into French culture with three phenomenal guests: pastry genius Dominique Ansel, Top Chef France star Mory Sacko, and one of the most distinguished individuals in Peter's life, Stéphanie Jacquemont (aka his wife).
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 (Vallery starts listing them at 0:43) before starting the episode.
1 cup (125 grams) self-rising flour (see Author Notes)
1 cup (200 grams) granulated sugar
1 cup (240 milliliters) whole milk
1 teaspoon kosher salt
1 cup (150 grams) fresh or frozen blueberries
Vanilla ice cream, for serving
Heat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.
Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it’s okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don’t get completely mixed; this yields the buttery, caramelized edges.
Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it’s golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.
Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
[BONUS] Counterjam: Challah Days with Eitan Bernath, Ilana Glazer & Einat Admony
09 Aug 2021
00:42:08
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.
This episode, Peter speaks with 19-year-old food whiz and social media sensation Eitan Bernath; actress, comedienne, and Broad City creator Ilana Glazer; and renowned chef and author Einat Admony on Jewish holiday foods: there's the seder plate, matzah and maror, and of course, grandma's chicken matzo ball soup. All music is by Gitkin.
As always, keep the party going by checking out this episode's accompanying playlist on Spotify, or chef Einat's recipe for pre-Shabbat-friendly aruk, or light Iraqi potato & herb patties, here.
[BONUS] The Sandwich Universe: BLT
06 Aug 2021
00:37:17
If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!
Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem).
Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
[BONUS] Counterjam: Salsa Rica with Felipe Esparza & Enrique Olvera
02 Aug 2021
00:45:23
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.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amy starts listing them at 1:09) before starting the episode.
Super Green Bars, a variation on Hazelnut Dukkah Bars Makes 16 to 20 bars, depending on the pan you use (see below)
1 ½ cups (7 ½ ounces | 215 g) raw pumpkin seeds
1 ½ cups (7 ½ ounces| 215 g) Austrian pumpkin seeds
Preheat the oven to 300°F (150°C). Choose your pan (see below) and line the bottom and sides with parchment paper.
Put both types of pumpkin seeds in a large strainer and rinse well under cold running water, then drain and set over a bowl to drain thoroughly while the oven heats.
Line a rimmed baking sheet with parchment paper and spread out the seeds. Toast pumpkin seeds for 15 minutes. Remove the pan from the oven and sprinkle the coconut over top. Return to the oven for another 8 minutes, or until the coconut is lightly browning and the seeds are toasted. Transfer to a bowl, add the fine and flakey salt, and mix well. Transfer 2 cups of the mixture to a food processor and process, scraping the sides as necessary, until the mixture is smooth and liquid; set aside.
Add hemp seeds, nori, nettle and matcha tea to the remaining toasted seed and coconut and toss well to combine; set aside.
Bring rice syrup to a simmer in a small pot over medium heat. Stir in the vanilla and remove from the heat. Add the ground seed mixture to the syrup mixture and stir until smooth. Pour into the bowl with the remaining toasted seed and coconut mixture and stir until thoroughly combined; you may need to use your hands to do this. Using clean, damp hands, press the mixture firmly and evenly into the parchment-lined pan.
Put the bars in the fridge for 1 hour or in the freezer for 30 minutes, or until thoroughly chilled and set. Cut into wedges, slices, or squares, depending on the pan, and store in an airtight container at cool room temperature for up to 4 weeks; in warmer weather, store in the fridge. The bars can be frozen for up to 3 months.
Choosing Your Pan You can use almost any pan you have on hand for these bars. Here are the pans I like to use and the yields they will give you:
Lobby Time Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/
Julia Bainbridge makes Yu the Great
30 Jul 2021
00:10:30
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 (Julia starts listing them at :49) before starting the episode.
Combine the syrup, lime juice, and coconut milk in a cock-ail shaker. Fill with ice, seal the shaker, and shake just to combine, about 3 seconds. Double-strain into a tumbler filled with ice and top with soda water. (This will produce foam, so pour slowly and carefully.) To garnish, sift matcha powder on top of the foam.
Basil-Matcha Syrup
Combine the matcha powder, basil, sugar, and 3⁄4 cup water in a blender and blend on high until smooth and bright green and the sugar is dissolved, about 2 minutes. Strain through a cheesecloth-lined strainer, discard the solids, and let the syrup cool to room temperature. The syrup will keep for 1 week in the refrigerator.
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/
Amanda Hesser makes Peach Tart
23 Jul 2021
00:18:19
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.
3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.
Have 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/
[BONUS] Either Side Eaters: The Evolution of Kitchen Appliances With Emmy Cho
19 Jul 2021
00:33:55
Co-hosts Katie (@QKatie) and Jen (@JenEatsLife) discuss the transformation of the modern-day kitchen as we know it: from the Industrial Revolution's impact on the woman's "place" in the kitchen, to how domestic duties have evolved over time. They also discuss their shared adoration for cooking infomercials with YouTuber Emmy Cho (@EmmyMade).
Specials thanks to Danielle for your question, and Brian Quinn (@bqfunk) for our theme music.
That's a wrap on season 1! We'll be interviewing Counterjam host Peter J. Kim live on Clubhouse at 1:30pm PDT on 7/14. Hope to see you there (and answer some of your questions)!
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.
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.
[BONUS] Either Side Eaters: The Best Chili Oil, John Cena–Approved With James Park
12 Jul 2021
00:32:42
Co-hosts Katie (@QKatie) and Jen (@JenEatsLife) talk all things spice—and the not-so-nice. They trace peppers' trade routes (heat maps?) and WWE professional wrestler John Cena's contribution to the chile crisp trend. Later in the episode, they dissect the anatomy of a perfect chili oil with Eater's social media manager James Park (@jamesyworld).
Special thanks to Allison for your question and Brian (@bqfunk) for our theme music!
Arati Menon makes Couscous, Cherry Tomato & Herb Salad
09 Jul 2021
00:20:13
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.
1 teaspoon cumin seeds, toasted and lightly crushed
1/3 cup roasted and salted almonds, roughly chopped
3/4 cup cilantro leaves, roughly chopped
3/4 cup mint leaves, roughly torn
1 lemon (finely zest to get 1 teaspoon, then juice to get 1 tablespoon)
Place the couscous in a medium bowl. Drizzle with 2 tablespoons of oil, sprinkle with 1 teaspoon ras el hanout, 3/4 teaspoon of salt, and plenty of pepper, then pour in the boiling water. Stir, cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil, fluff the couscous with a fork, and set aside to cool.
Put 1 tablespoon of oil into a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3 to 4 minutes, stirring a few times, until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt, and set aside with any juices.
Wipe the pan clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining 1 teaspoon of ras el hanout, and 1/8 teaspoon salt and fry for 10 to 12 minutes, stirring until dark golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.
Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cumin, almonds, cilantro, mint, lemon zest, lemon juice, 1/4 teaspoon salt, and a generous grind of pepper and mix gently.
Transfer to a serving platter, top with the tomatoes, and serve.
Photo by Jonathan Lovekin.
Have a recipe you'd like to hear us cook? 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/
Anthony Falco makes Onion & Olive Bread
02 Jul 2021
00:26:47
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
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
Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
In another large mixing bowl, combine the water and starter.
Create a crater in the flour and pour the liquids in the center.
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.
Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
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).
Rest at room temperature (covered) for 30 minutes.
Using about 40 grams of olive oil, lightly oil two or three baking pans.
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.
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.
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
Preheat the oven with pizza stones to 475°F (250°C).
Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
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/
[BONUS] Either Side Eaters: It Takes Two to Mango With Ravneet Gill
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 0:28) before starting the episode.
1 pinch black pepper or red pepper flakes, to taste
2/3 cup quick oats or bread crumbs, plus extra as needed
3/4 cup fresh (or frozen and thawed) corn
Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
Add 2 cups of the beans, the cumin, the paprika, the chili powder, the sea salt, and pepper to taste. Stir in the sauté pan till all is warm.
Preheat your oven to 350° F.
Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it's well combined but still has texture.
Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
Shape mixture into four large or six smaller patties. Transfer burgers to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once through. Alternately, you can chill them for twenty minutes before transferring them to a grill and cooking through. You can also pan fry them in olive oil until golden on each side.
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/
Emily Oster makes Roasted Carrots with Carrot Top Pesto & Burrata
04 May 2023
00:11:31
This episode of Play Me a Recipe is produced in collaboration with M.M.LaFleur.
This summer, M.M.LaFleur is tossing out the old rules of living, working, and dressing, and making sure you are feeling ready for the shifting demands of work/life balance as the world reopens. Read how economist and bestselling author Emily Oster is rewriting the rules on M Dash.
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.
4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved
Handful basil leaves
1/2 cup walnuts, toasted
1 ounce grated Parmesan cheese
1 medium garlic clove, halved lengthwise
1 teaspoon Maldon or other flaky sea salt
1/2 cup extra-virgin olive oil
For the carrots:
20 small carrots, scrubbed and tops trimmed but stems left on
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 teaspoon plus a few pinches flaky salt
1/2 pound burrata, drained and at room temperature
3 tablespoons carrot top pesto, plus more to taste
Small handful basil leaves
Half a lemon
Bread, for serving (optional)
Make the pesto: Combine the carrot tops and basil in a food processor, pulse, then add the nuts, cheese, garlic, and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You'll have to stop to scrape down the sides a few times.) Taste and adjust for seasoning.
Make the carrots: Heat oven to 500° F with a rack in the center.
Pour 2 tablespoons of the oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in two pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon of salt.
Cook, turning occasionally, until the carrots are browning in spots—this should take 6 to 8 minutes, and the carrots won't yet be cooked through.
Once they're nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.
Toss the cooked carrots very gently, as they'll be soft, with the prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size, but that part is up to you.)
Add a few more dollops of pesto to the carrots, here and there, and sprinkle each piece of burrata with a bit of flaky salt.
Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil, and a small pinch of salt, then top the carrots and burrata with the greens. Serve with toast for mopping up the cheese and bread, if you like.
Lobby Time Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/
[BONUS] Either Side Eaters: Nuts 4 Nuts With Chetna Makan
Arati Menon makes Salmon Croquettes from 'Jubilee'
18 Jun 2021
00:15:41
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 1:25) before starting the episode.
1 (14.75-ounce) can pink salmon, or 1 pound cooked salmon
1/4 cup finely minced celery
1/2 cup finely minced onion
1 teaspoon fresh lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 1/2 cups fine dried bread crumbs (preferably homemade) or cracker crumbs
Flour, for your hands
Oil, for pan-frying
Tartar or Rémoulade sauce, for serving
In a medium bowl, break up the salmon. If using canned, mix with a fork until the bones and skin are well blended. Stir in the celery, onion, lemon juice, salt, black pepper, cayenne (if using), the eggs, and crumbs.
With a 1/4-cup measure and lightly floured hands, scoop the salmon mixture, then shape into 8 flat discs. (Or, for bite-size hors d’oeuvres, scoop 2 tablespoons of the mixture and shape into 16 discs.)
Pour 1/2 inch oil into a large skillet and heat to 350°F over medium-high heat. (Use a thermometer, or flick in a few bread crumbs; if they sizzle almost immediately but don’t burn, the oil is ready.) Adjust the heat to maintain this temperature.
Working in batches (do not crowd the pan), fry the croquettes until golden brown, turning over once, about 3 minutes per side (less if making them small). Using a fork and spatula will help make turning easier and prevent croquettes from breaking. Drain on paper towels. Serve hot with sauce of your choice.
Lobby Time Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/
[BONUS] Either Side Eaters: What Makes Food Go Viral? With Sophia Roe
[BONUS] Either Side Eaters: Aperitif AKA The Happiest Hour With Rachel Khoo
12 Jun 2021
00:32:12
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 history of aperitivo, aka apéritif, aka 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.
Eden Grinshpan makes Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt
11 Jun 2021
00:24:23
Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this Turkish-inspired poached eggs recipe with harissa and tabbouleh.
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 (Eden starts listing them at 4:25) before starting the episode.
2 tablespoons harissa, store-bought or homemade, plus more as needed
Freekeh-Celery Tabbouleh (below)
Aleppo pepper or red chile flakes
Flaky sea salt
Freekeh-Celery Tabbouleh
2 cups cooked cracked freekeh
2 cups chopped fresh parsley
2 cups chopped fresh dill
2 celery stalks, finely diced
1/4 cup plus 2 tablespoons extra-virgin olive oil
Grated zest and juice of 1 lemon
1 teaspoon kosher salt
Poached Eggs with Freekeh Tabbouleh
Fill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.
Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serve
Freekeh-Celery Tabbouleh
In a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.
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/
[BONUS] Either Side Eaters: Ketchup's History Is Bananas With Frankie Celenza
07 Jun 2021
00:29:48
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.
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 will look at Mexican, Jewish, Ethiopian, and French food and music; featuring 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!
[BONUS] Either Side Eaters: Breakfast! With Zoe Kelly
05 Jun 2021
00:29:11
Quick: are you a pancakes or eggs benny person? Congee or oats?
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 & MeZoe 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.
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.
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
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.
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.
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.
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/
[BONUS] Counterjam: Breaking the Bento Box with Yumi Nagashima, G Yamazawa & Dan the Automator
31 May 2021
00:41:57
In honor of Asian American Pacific Islander Heritage Month, we're sharing an episode of Food52 Podcast Resident Peter J. Kim's food-meets-music show, Counterjam.
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!
Counterjam Season 2 is out NOW—check out the show page for new episodes.
Meherwan Irani makes Akuri
04 May 2023
00:22:57
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.
[BONUS] Either Side Eaters: Chicken or the Egg With Julie Nolke
29 May 2021
00:32:25
New-Yorker-for-life Jen keeps her eggs in her fridge; Katie, 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.
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 (Kristen starts listing them at 1:52) before starting the episode.
1 tablespoon plus 1 teaspoon unsalted butter, softened
2 teaspoons white miso
1/2 cup chicken stock, plus more as needed
1/2 teaspoon freshly ground Sichuan pepper (or to taste), plus more for garnish**
1/2 teaspoon freshly ground white pepper (or to taste), plus more for garnish**
1/2 teaspoon freshly ground black pepper (or to taste), plus more for garnish**
1 portion fresh ramen noodles (or dry ramen noodles in a pinch)
Bring a pot of well-salted water to a boil over high heat. Meanwhile, in a small bowl, mash together the butter and miso with a fork until smooth.
Melt the miso butter in a large saucepan over medium heat. Add the chicken stock, Sichuan pepper, white pepper, and black pepper, and bring to a boil.
Add the noodles into the boiling pot of water and cook until they are relaxed but still firmer than al dente, since they’ll continue cooking in the sauce, about 1 to 2 minutes.
Using chopsticks or tongs, lift the noodles out of the water and into the miso butter sauce. Stir and toss the noodles in the sauce until the noodles are cooked through and the sauce is thickened, about 1–2 more minutes, adding a little bit more chicken stock if the sauce gets too thick. The noodles should be lightly coated in a buttery, peppery sheen. Taste, add a pinch of salt if needed, toss one more time, and heap onto a plate. Sprinkle lightly with each of the peppers, and serve immediately.
**Tony Kim's original recipe called for a teaspoon of each type of pepper, which I wimpily scaled back—because I know some of you will be as wimpy as me (though the Roman chef Marco Baccanelli does describe traditional cacio e pepe as "violent," so a tablespoon of pepper isn't out of place). Adjust the pepper amounts to your taste.
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/
[BONUS] Either Side Eaters: Halloumi Is Hella Good
22 May 2021
00:26:50
Either Side Eaters co-hosts, 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, and talk through some recipe ideas for this squidgy, oh-so-versatile cheese. Here's the recipe that Jen mentions:
Heat the oil in a large pan on medium heat. Working in batches, brown the halloumi on all sides, about 10 minutes, remove and then set aside.
Turn the heat up to medium-high and stir the massaman paste and tomato paste into the oil. Add light brown sugar, onion, and garlic and cook until the onion is softened. Add potatoes, carrots, fish sauce, coconut milk, chilis, and cinnamon stick. Stir well, cover, and lower the heat to medium. Cook until the potatoes and carrots are tender, about 10 minutes.
Stir in the halloumi and peanuts and cook for another 5 minutes uncovered.
Serve with steamed white rice.
Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.