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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:34) before  starting the episode).Best Pan-Roasted PotatoesSmall red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in sizeOlive oilFlaky salt, such as MaldonHalve the potatoes and place the cut side down; halve each half again but keep these halves together.Choose a cast iron skillet large enough to accommodate the halved potatoes. Add enough olive oil to coat the bottom of the pan 1/8 inch deep in oil. Heat the oil over medium heat until it begins to shimmer. Sprinkle a generous layer of salt into the oil all over the bottom of the pan, as evenly as

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.On this live taping conducted on Clubhouse, Counterjam host Peter J. Kim is joined by Japanese Breakfast, aka Michelle Zauner. They listen to a few tracks from newly released Jubilee, discuss Michelle's memoir, and debate dream ssam bites.

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

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before  starting the episode.Indian Railway Omelette Sandwich4 large eggs1 tablespoon whole milk1/2 medium onion, peeled and finely chopped2 green chiles, seeded and finely chopped2 sprigs fresh cilantro, finely chopped1/4 teaspoon ground turmeric1/4 teaspoon chile powder (you can substitute with chile flakes)1/4 teaspoon black pepper1 pinch salt, to taste1 splash vegetable oil (or ghee) for frying4 slices of white breadMix together the

Molly Baz (Professional Chef) and Declan Bond (Professional Eater) are on a mission to uncover the far side of 10 iconic deli sandwiches. Expect otherworldly philosophical debate, beamed-in listeners, and rigorous tests in the lab (er, kitchen). Presented by Cabot Creamery, The Sandwich Universe is coming soon to the Food52 Podcast Network. Subscribe wherever you get your podcasts, so you don't miss a thing.

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

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, t

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

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

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 0:51) before starting the episode.Dori Sanders' No-Churn Fresh Lemon Ice CreamMakes 3 cups1 tablespoon finely grated lemon zest1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)1 cup (200g) sugar1/8 teaspoon fine sea salt1 cup (235g) heavy cream1 cup (245g) whole milkWhisk together the lemon zest and juice, the sugar, and salt in a large bowl.Whisk together the cream and milk in a measuring cup and gradually pour into the lemon and sugar mixt

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.Co-hosts Jen Phanomrat and Katie Quinn discuss the  history and concept of "cucina povera" (making the most from simple, seasonal ingredients); Anna Maggio's Under the Olive Tree; and how we can see hints of this "poor cooking" approach in viral food trends today. Later on, chef and VICE Counter Space's Sophia Roe joins to talk food as a tool for social change.Special thanks to our listener Leo for your question and Brian Quinn (@bqfunk) for our theme music.Got a Q for us? Record a voice memo and send it here for a chance to be featured!  

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause and jump back if you need more time.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meiko starts listing them at 2:32) before starting the episode.Southern Potato Salad5 pounds Russet potatoes, cleaned, peeled, and cut to 1/2-inch cubes32 ounces (4 cups) low-sodium chicken stock2 tablespoons plus 1 1/2 teaspoons kosher salt, divided1 dried bay leaf5 hard-boiled eggs (4 peeled, diced, and chilled; 1 sliced, for garnish)2 medium stalks celery, finely chopped1 cup sweet relish1/3 cup yellow mustard2 tablespoons hot sauce1 1/2 teaspoons garlic powder1 1/2 teaspoons onion powder1

Subscribe to The Genius Recipe Tapes here.Referenced in this episode:Toni Tipton-Martin's Louisiana Barbecued Shrimp recipeToni's non-profit, The SANDE Youth ProjectToni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)Genius-Hunter Extra Credit:Check out Toni's cookbooks, Jubilee and The Jemima CodeFor more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History MonthSpecial thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.On this episode, you'll hear about the anatomy of a perfect taco, what it was like for our guests when they first encountered "Mexican" food in the U.S., and cultural stereotypes that drive comedian Felipe Esparza (check out his special on Netflix, Bad Decisions!) and Grupo Enrique Olvera chef-owner Enrique Olvera absolutely nuts. Music is by the incredible electronica-norteño ensemble Nortec Collective. Keep the party going by checking out the Counterjam playlists on Spotify.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.Jen Phanomrat and Katie Quinn talk about the happiest hour, aka aperitivo, apéritif, and fika. They also talk about airplane food, ice cubes in wine, and how Apéritif author Rebekah Pebbler and Food Network TV personality Rachel Khoo craft Friday coziness affordably.Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.Got a Q for us? Record a voice memo and send it here for a chance to be featured! 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Thalia starts listing them at 2:49) before starting the episode.Rose Walnut Chocolate Chip Cookiesmakes sixteen to twenty cookies21⁄4 cups (280 g) all-purpose flour1 teaspoon baking powder1⁄2 teaspoon baking soda1⁄2 teaspoon salt2/3 cup (11⁄4 sticks + 1 teaspoon; 150 g) unsalted butter3⁄4 cup + 1 teaspoon (170 g) light brown sugar1⁄2 cup (100 g) granulated sugar1 large egg1 tablespoon rosewater2 teaspoons vanilla extract1 cup (170 g) coarsely chopped dark chocolate1⁄2 cup (70 g) chopped walnutsfleur de sel, for finishingrose petals, optionalWhisk together the flour, baking powder, baking soda, an

On this episode, The Genius Recipe Tapes host Kristen Miglore goes behind the scenes with Counterjam's host Peter J. Kim.  How did he know to ask A Tribe Called Quest's Jarobi White and multiplatinum icon Kelis—both musicians-turned-chefs—for their sleeper-hit NYC joints? And, what, if anything, is the Big Apple's cuisine defined by?Find more Counterjam episodes here; season 2 features guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, and Top Chef favorite Mory Sacko. It's an absolute audible feast—we hope to see you there!

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.Who knew ketchup could be so controversial? Co-hosts Katie Quinn and Jen Phanomrat are joined by Tastemade's Frankie Celenza to discuss which foods are OK to smother in the stuff, catsup's surprising original formula (hint: no tomato), banana ketchup (!), homemade ketchup (!!), and why Heinz has remained king. You can find Frankie's Tastemade show, Struggle Meals, on most streaming platforms, or follow his kitchen adventures on Instagram at @frankiecooks.Special thanks to listeners for your questions and Brian Quinn (@bqfunk) for our theme music. Have a Q for us? Send us a voice memo for a chance to be featured.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.Molly Baz's Cae SalServes 41 garlic clove1 lemon4 romaine heartsDairy2 large eggs2 ounces grated Parmesan cheese (about 1/2 cup), plus more for servingPantry1/2 crusty baguette (about 6 ounces)2 tablespoons extra-virgin olive oilKosher saltCoarsely ground black pepper4 oil-packed anchovy fillets1 te

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.Filipino-Thai New Yorker Jen Phanomrat grew up with silog for breakfast; Katie Quinn's Midwestern household usually had cereal. On this episode, they discuss breakfast traditions across the world, and discover many surprising universalities. They're joined by Chef and Founder of Little Chef & Me Zoe Kelly, who shares a dunktastic idea we'll be making our new morning tradition.Special thanks to our listeners Clifton and Janet (@JustJanet69) for your questions, and Brian Quinn (@bqfunk) for our theme music.Have a Q for us? Send us a voice memo for a chance to be featured.