Burnt Toast

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.Corn Grits with Wild Mushrooms & Jammy EggsServes 44 to 8 large eggs, depending on how hungry you are2 fresh corn cobs3 tablespoons unsalted butter, divided1/2 small yellow onion, finely chopped1/4 cup diced roasted hatch chiles1 teaspoon coarse sea salt, plus more to taste1 cup medium-ground grits or polenta (not instant)1/4 cup crumbled feta cheese (loosely packed)1 pound wild mushrooms, such as chanterelles, lobste

If you loved listening to this episode, be sure to subscribe to The Genius Recipe Tapes wherever you listen to podcasts. Referenced in this episode:My Family's Forever Banana Bread (Food52)Kristen's Family Banana Bread recipeGenius-Hunter Extra-Credit:Did you catch part 1, fried eggs chez Mike, too?ICYMI: Our 10 Most Popular Banana Breads of All Time 

Love what you heard in this episode?  Be sure to subscribe to The Genius Recipe Tapes wherever you get your podcasts.Referenced in this episode:The Crispy Fried Eggs That Made Me a Better Cook (Food52)Mike's Famous Fried Eggs recipeGenius-Hunter Extra-Credit:Some more crispy egg-spo: ho bao dan (pocket eggs), kai dow (Thai fried eggs)What's the recipe you first make in a new home? Tell me all about it at genius@food52.com. 

First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake."I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —Lisa RulandReferenced in this episode:A Chocolate Cake That Celebrates Mothers—Lost & Found (Food52)Chocolate Cake with Whipped Cream Frosting recipeFind more My Family Recipe episodes here.

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 (Carla starts listing them at 1:03) before starting the episode.Sorry, I Love CeleryServes 4 to 6Ingredients:3 anchovy fillets packed in oil, drained2 garlic cloveskosher saltfreshly ground pepper1/4 cup fresh lemon juice1/4 cup extra-virgin olive oil1/2 teaspoon Aleppo pepper10 Castelvetrano olives6 Piparra peppers1 bunch celery2 ounces Parmigiano1/2 cup parsley leaves and tender stemsIn a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and m

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.Tuna Avocado ToastServes One2 slices of bread1 small, ripe avocado1 (5oz) can oil-packed tuna1tbsp fresh squeezed lemon juiceKosher saltFresh ground pepperToast 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

SoulPhoodies Tamara Celeste and Derek Kirk speak with husband-and-wife duo Gail and Uche Azodo about how a passion for coffee began with utility, later grew into the love of the bean, and the rise of SIPS—a café and coffee roasting business.If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Peter starts listing them at 10:15) before starting the episode.Instant Ramyun "Carbonara" Serves 11 packet instant ramen, such as Shin Ramyun1 slice American cheese1 large egg, dividedPut 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 w

SoulPhoodies Tamara Celeste and Derek Kirk are joined today by Anthony and Janique Edwards, founders of the EatOkra app, which helps users discover local Black-owned restaurants and businesses.If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio?Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub). Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

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.

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. Follow My Family Recipe wherever you listen.

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.Ingredients1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingOne-Bowl Blueberry BuckleHeat 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

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? 

Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling?Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.Meherwan Irani's Akuri1 cup finely diced white onion3 tablespoons vegetable oilSea salt1 cup diced tomatoes2 tablespoons diced serranos (or any green chili de-seeded)1/4 teaspoon turmeric1/4 teaspoon kashmiri chili powder or cayenne1 cup chopped cilantro8 eggs2 tablespoons half-and-half or heavy cream2 tablespoons cold butterIn a large nonstick pan, sauté the onions in oil on medium-high heat

On Black & Highly Flavored, SoulPhoodies Tamara Celeste and Derek Kirk shine a light on the need-to-know Black movers and shakers of our food and beverage industry. From the Food52 Podcast Network, Black & Highly Flavored is coming soon—follow the show page so you don't miss a thing.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.Peach Tart1 1/2 cups plus 2 tablespoons all-purpose flour3/4 teaspoon kosher salt3/4 cup plus 1 teaspoon sugar1/4 cup vegetable or canola oil1/4 cup mild olive oil2 tablespoons whole milk1/2 teaspoon almond extract2 tablespoons cold, unsalted butter3 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

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 Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Cas

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.