.

Yeah, we know. It sounds like a cheesy 1960s song. And speaking of the '60s, neither Amy nor producer Adam were alive at the time. Only David was.

And that got us thinking: What were the foods we loved, adored, and lived for through the stages of our lives? Everything from Pop-Tarts (David remembers when they didn't come frosted) to Amy's beloved chili crisps.

Listen along and tell us on our Patreon page (it's free to join) what were the foods of your life?

Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!

In this episode:

• Surprise Cupcakes
• Matzo Brei
• Paper Bag Meatloaf
• 3 Cup Chicken
• Batter-Fried Chicken
• Flourless Chocolate Cloud Cake
• Homemade Mustard
• Eggless Chocolate Cookie Dough

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Happy New Year!

Amy and David look ahead at what we'll be eating and drinking (or not) in 2024. They also review last year's predictions and to see how they held up. Amy confesses to her bizarre aversion to potatoes, and David butters us up with some, well, embarrassingly saucy talk.

Please become a supporter of our show. For as little as $5.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!

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Amy and David share their favorite Christmas recipes, memories, and holiday cooking tips.

And become a supporter of our show. For as little as $5.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!

Recipes mentioned in this episode:

• Oyster Stew
• Beef Wellington
• Dry Cured Rib Roast
• Slow-Roasted Beef Tenderloin
• Potatoes Dauphinoise
• Mom’s Green Onion Dip with Ruffled Potato Chips
• Manicotti Made with Fresh Crepes
• Lobster Mashed Potatoes
• Crispy Brussels Sprouts with Maple-Glazed Walnuts
• Lemon-Pistachio Bundt Cake
• Chocolate Peppermint Cloud Cake
• Mocha Bundt Cake with Coffee Drizzle
• Tiramisu Charlotte Russe
• Mom’s Cherry Nut Cake
• Stollen
• Gingersnap Brownies
• Peppermint Brownies
• Pecan Puffs

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Welcome to season four! Amy and David are back for a special three-episode arc for the holidays. In today's show, we tackle the biggest Turkey Day disasters and how to fix them. Also, David offers up his foolproof five-day cooking schedule so that all you have to do on Thanksgiving is roast the bird and reheat the sides. Oh, and watch the Macy's Thanksgiving Day Parade.

Recipes mentioned in this episode:

• Dry Cured Turkey with Sage and Apples
• Dry Cured Turkey with Juniper and Rosemary
• Dry Brined Turkey
• Roasted Garlic Mashed Potatoes
• Sweet Potato Soufflé with Pecan Crunch Topping
• Crispy Caramelized Sweet Potatoes
• Spicy Roasted Brussels Sprouts
• Brussels Sprouts with Dates, Walnuts, and Lemon
• Chai Spiced Cranberry Sauce
• Earl Grey Cranberry Sauce
• Pumpkin Chiffon Pie
• Pumpkin Cake with Maple Cream Cheese Frosting
• Pumpkin Pecan Pie

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To celebrate one year of podcasting together, David, Amy, and Producer Adam revisit their favorite segments of the past season: the funniest moments, the most embarrassing reveals…plus some thoughtful conversations. Note: The podcast will be on hiatus until September, so have a listen to our earlier episodes and we’ll be back soon.

Amy and David went transatlantic for this episode to chat with William Hanson, British etiquette expert and co-host of the hi-LAR-ious podcast "Help! I've Sexted My Boss." What starts off as a proper convo turns into a raucous free-for-all as they try to stump William with examples of bad manners. All to no avail.

Recipes mentioned in this episode:

• Gavi Ravioli
• Strawberry-Rhubarb Crisp
• Deep-Dish Brioche French Toast
• Pickled Onions
• Chive Blossom Vinegar

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We caught up with TikTok and YouTube sensation B. Dylan Hollis to chat about his love of old-school recipes, community cookbooks, and everything "wild, wacky, and wonderful" in the kitchen. With his new cookbook, Baking Yesteryear, hitting bookshelves on July 25, Dylan also shared his thoughts on sudden fame, imposter syndrome, and the power of old recipes to bring joy to the everyday.

Recipes mentioned in this episode:

• Homemade Pasta Dough
• Lady Baltimore Cake
• Spatchcocked Roast Chicken
• Denver Chocolate Sheet Cake

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Amy has just returned from a 10-day trip to Italy where she ate her way through Liguria and visited her family's ancestral town of Gavi in Piemonte. She and David talk about the remarkable food and culture of these two regions, the restaurants and towns she visited, and the recipes that are inspiring her cooking back at home.

Click here for photos from Amy's trip.

Recipes mentioned in this episode:

• Ham and Cheddar Biscuits
• Chocolate-Peanut Butter Cookies
• Ravioli di Gavi
• Picagge Matte (Chestnut Pasta)
• Pesto alla Genovese
• Farinata (Chickpea Flatbread)

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Restaurants mentioned in the episode:

• Bar Trattoria il Borgo in Gavi
• Langosteria at Paraggi Beach

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A chockfull show today! Amy and David discuss the coronation of King Charles, coronation food, and summer grilling. They explain the difference between direct and indirect (two-zone) grilling and offer up recipes for both.

Mentioned in this episode:

• Watermelon-Cucumber Cooler
• Nectarine & Tomato Salad
• Coronation Quiche
• Fresh Tomato Tart
• Grilled Steak with Coffee Spice Rub
• Cedar Plank-Grilled Salmon
• Slow-Grilled Chicken Thighs & Alabama White Sauce
• Grilled Flank Steak & Butternut Squash
• Grilled Tomato Flatbreads with Herbs
• Blueberry Lemon Layer Cake
• Easy Blueberry-Pecan Crumble Bars
• Blueberry Pudding Cake
• Jim’s SteakOut, Buffalo, NY

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Amy and David discuss some of the most fun, unusual, and noteworthy food festivals this year. If you like Spam, garlic, and "white kidney," we've got you covered.

Mentioned in this episode: Bingeing with Babish, New York-Style Pizza, Chicken, Olives, and Prosciutto, Skinny Pancake restaurants

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

Amy and David talk how to save time and money with Tamar Adler, author of Amy's favorite new cookbook: The Everlasting Meal Cookbook. Tamar describes how to turn yesterday's meals into something fresh, new and fabulous. Goodbye, sad leftovers! Hello to a more relaxed, affordable, and sustainable way to cook.

Mentioned in this episode:

• Roast Pork Butt
• Chocolate Peanut Butter Cookies (AKA Magic in the Middle Cookies)
• H&H Bagels, NY, NY
• Shawarma Mia, Brooklyn, NY

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

Today, we had the privilege of interviewing the multi-talented Nathan Myrvold, the renowned scientist, archeologist, physicist, photographer, chef, and author of the acclaimed Modernist Cusine books. Our discussion centered around his latest masterpiece, the comprehensive Modernist Bread at Home.

In his ineffable way, Nathan talks bread history, science, lore, and technique. Take a listen, but make sure to have a pen and paper with you. There's a lot a useful info for the next time you bake a loaf.

Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!

In this episode:

• Slow-Roasted Leg of Lamb
• Ina Garten's Lemon Mashed Potatoes
• Chocolate cake with Salted Caramel Frosting
• Rhubarb Upside-Down Cake
• Rhubarb Eton Mess
• Nathan Myhrvold's Challah (Available to Patreon subscribers in our latest newsletter)
• Nathan Myhrvold's Hawaiian Rolls (Available to Patreon subscribers in our latest newsletter)

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Amy and David share their favorite recipes and strategies for entertaining in style without making yourself crazy. From winter braises to summer grilling, easy starters to decadent desserts.

Mentioned in this episode:

• Portuguese Clams and Sausage Cataplana
• Maple-Soy Glazed Salmon
• Cider-Braised Pork with Calvados and Prunes
• Shrimp and Corn "Clambake" Grill Packs
• Campfire S'Mores Dip
• Grilled Blueberry Gingersnap Crumble
• Spiced Lamb Burger
• Smash Burgers
• Tuna Burgers with Wasabi Mayo

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

What abominations lurk in the recesses of Amy's and David's pantries and basements? Our intrepid hosts go in search of outdated ingredients, spices, and forgotten appliances in an effort to clear the cabinets and their psyches.

Mentioned in this episode:

• Brie Mac and Cheese
• Gastro Obscura
• The Everlasting Mail: Leftovers A to Z by Tamar Adler

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

After 15 years, David spills the beans to Amy about what went into the creation of the New York Times's chocolate chip cookies--dubbed "the cookies that broke the internet." Plus, David shares secrets and tricks he's learned since the recipe first published in 2008.

Mentioned in this episode:

• New York Times's Chocolate Chip Cookies
• Jim Lahey's No-Knead Bread
• The Perfect Loaf by Maurio Leo
• Baking Yesteryear by B. Dylan Hollis

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

Mary Ann Esposito, host of the TV program "Ciao Italia," which has been on the air for more than 30 years, talks with Amy and David about cheap and satisfying eats, Italian travel, and her latest book, Ciao Italia: Plant, Harvest, Cook!

Mentioned in this episode:

• Maple-Sriracha Glazed Chicken Wings
• Filet Mignon with Wild Mushroom Sauce
• Dutch Oven Roast Chicken with Shallots
• Homemade Tomato Sauce
• Arancini
• Cacio e Pepe

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

Amy and David chat about love, Valentine's Day, bad dates, and great food.

Mentioned in this episode:

• O'Scugnizzo Pizza
• Dutch Oven Roast Chicken with Shallots
• David and The One celebrating 5,000 miles apart

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

David and Amy explore this year's food forecasts and fake fads with outrageous (and outraged) results. From clam cocktails to hot dates to a $300 piece of toast, they're not holding back.

Celebrity chef, restaurateur, and author Jamie Oliver chats with Amy and David about the beginnings of his career (and the hilarious response to scouting producers); his passion for teaching, and the beauty of his new book "ONE: One: Simple One-Pan Wonders."

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

David and Amy talk about Christmas, Hannukah, their favorite recipes and traditions, their biggest holiday cooking disasters, and their plans for the pod in 2023!

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

Baker Brian Noyes chats with Amy and David about the creation of his bakery that's beloved across the country, the inspiration for his boozy bakes, and one particularly presidential fan.

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

Amy and David chat with Phil Rosenthal, creator of Everybody Loves Raymond and host of Netflix's Somebody Feed Phil about traveling the world for food, the best food cities, his new cookbook, and how to make a perfect hot dog in thirty seconds.

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

Today we're talking about one of our favorite foods (and maybe yours?): pasta! And our guest is the always charming, delightful, and generally mensch-y Dan Pashman. You may know Dan from his popular podcast, The Sporkful. You may know him as the inventor of his very own pasta shape, Cascatelli. Or you may know his new book, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In any case, you definitely wan to know him. He'll have you thinking about pasta is entirely new and very delicious ways.

Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!

In this episode:

• Roasted Fresh Ham with Spiced-Maple Glaze
• Orange-Rosemary Carrots
• Butter-Roasted Potatoes with Dill
• Malfatti (Spinach Dumplings)
• "Onescotti" Biscotti (Available to Patreon subscribers in our latest newsletter)

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David and Amy talk to Chetna Makan about the Great British Bake-Off (including the infamous "Mexican Week" debacle), her post-Bake-Off success, and her newest book, Chetna’s Easy Baking: with a twist of spice.

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

Amy and David chat with the phonemically popular blogger John Kanell of Preppy Kitchen on his cookbook of the same same. They discuss farm living, raising twins, and the secrets to being a great host.

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

David and Amy are joined by their better halves, Alan and Scott, for a rollicking, no-holds-barred look at what really goes on in their kitchens.

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

Amy, a self-described "apple nerd," takes David through the fascinating history of apples, explains how to choose the right apple for your recipe, and shares her secrets for perfect apple pie.

Leave us a voice message and maybe on the show! Follow us on social @amytraverso and @davidleite. To access the recipes mentioned in the episode, visit Amy's blog and Leite's Culinaria.

David and Amy chat with Eric Kim, star recipe columnist for the New York Times about his best-selling book, Korean American, the importance of preserving family recipes, and the joys of Salisbury Steak.

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

David and Amy chat about their childhood food memories--his Portuguese, hers Italian--and find some startling similarities. (And, yes, it does sound like David drank three Red Bulls right before recording.)

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

David and Amy are on vacation, but they've left you plenty of Labor Day recipes from Yankee Magazine and Leite's Culinaria. Plus David reads from his memoir, "Notes on a Banana," about the New England specialty stuffed quahogs.

Leave us a message: https://leit.es/chat. Follow us on social @amytraverso and @davidleite.

It's David's turn to take Amy on a virtual tour. This time it's of his adopted homeland of Portugal to explore the foods, sights, and sounds of and where he lived while writing The New Portuguese Table. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Amy, a big wild blueberry wonk from way back, explains to David what makes wild Maine blueberries so different, how to cook with them, and why they're so prized. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Our friend American ex-pat Adam Cohn lives in London and took Amy on an amazing food tour of the city when she visited--which he recounts for you. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

In this episode, Amy and David tackle your toughest questions. Everything from why does garlic sometimes turn blue to why does pineapple make my mouth tingle to should I wash my chicken before cooking it?

Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!

In this episode:

• Hartlley’s Pork Pies, Fall River, MA
• Apple Celery Salad
• White Chocolate Whisper Cake with Pistachio Buttercream
• Cheesy Cabbage
• Tteokbokki
• Zeppole

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Pati Jinich, Mexican chef, cookbook author, and star of the PBS series Pati's Mexican Table and La Frontera talks about the incredible diversity of Mexican cuisine, its historical roots, and explores the complex dynamics of who should be allowed to be the spokesperson for a cuisine. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Paul Hollywood, celebrity chef and judge of the Great British Bake Off, talks about his new book, "Bake," the phenom that is the GBBO, his career, and making 1,000 donuts with salt instead of sugar. A must-listen. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Cook's illustrated’s editor-in-chief, Dan Souza, talks about cooking as a combo of craft and art, excellent Chinese food, his web series "What's Eating Dan?" and the time a striped bass almost killed him. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

The self-proclaimed baker of easy-peasy treats, Jessie Sheehan stops by to discuss baking, icebox cakes, and her new book, "Snackable Bakes. "Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Say hello to season 3! A lot has changed since the last time we met. Our co-host seat is now occupied by Amy Traverso. Amy's the senior food editor of Yankee magazine and the co-host of the PBS TV program "Weekends with Yankee." Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Cookbook author Julia Turshen talks to David and Renee about the joy of feeding others, both in person through her charitable activities and through the pages of her cookbooks .Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Grace Young—the wok therapist--joins David and Renee to discuss all things wok: how to buy one, how to season one, and, most importantly, how to cook with one. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

David Leite and Renee Schettler talk to Sam Zien, also known as Sam the Cooking Guy, about his latest book, "Recipes With Intentional Leftovers," and how to turn those leftovers into something to anticipate. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

David and Renee answer your Thanksgiving questions about making a smaller dinner, fixing dry stuffing, what wine to drink, how to make desserts without flour, vegetarian options and much more. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

In this trip down memory lane, David and Renee talk to Seattle Chef Tom Douglas about his remarkable menu ideas. Radio host and author Lynne Rossetto Kasper dishes up some outrageous Thanksgiving disasters and how to avoid them. Josh Wesson talks wines for Thanksgiving dinner. And etiquette expert John Bridges suggests ways to deal with pesky guests. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Okay, this is a bit of a departure for Amy and David. What started out as a simple, straightforward interview about mindful eating with former ABC correspondent Dan Harris (now a leading teacher, practitioner, and best-seller author on meditation) became an engrossing discussion of self-defeating behavior and self-talk, the toxicity of body shaming, "Big T" and "little T" trauma, and ways out of the morass.

Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!

In this episode:

• Restaurants and Recipes
• Sushiichi, NYC
• Collard Green Salad from Harrisville General Store, NH
• Homemade Pastrami
• Suzanne's Italian-style Fish Stew (Suzanne added 6 large shrimp, 1/2 fennel bulb, 2 large leeks, and red pepper flakes)
• 
  
• Dan Harris
• 10% Happier by Dan Harris
• Ten Percent Happier podcast
• Ten Percent Happier app
• Instagram
• Website

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Nadia Caterina Munno, The Pasta Queen, a celebrity creator on TikTok, Instagram, and YouTube, talks to David and Renee about her approach to cooking Italian and everything pasta. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Author John Birdsall chats with David and Renee about James Beard and how being gay helped, hindered, and shaped his career as the "Dean of American Cookery." Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

David and Renee discuss tips and tricks for making pie crusts with cookbook author and pie lady Kate McDermott. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

TJ Douglas, owner of the Urban Grape wine store in Boston, discusses the Black Lives Matter protests, the resulting damage to his store, and how he used it as a catalyst for change and growth. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.