Burnt Toast

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39). Mom's Portuguese RiceServes 4 to 61/4 cup olive oil3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal1 red pepper, chopped small1 large white onion, chopped small1 heaping tablespoon smoked paprika1 teaspoon kosher salt1 teaspoon ground black pepper1/2 teaspoon red pepper flakes (optional)1 (6-ounce) can tomato paste1 cup long grain white  rice3 cups chicken stock2 bay leavesA handful of chopped p

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.New-Yorker-for-life Jen (@JenEatsLife keeps her eggs in her fridge; Katie (@QKatie), who's now in Puglia, used to but now doesn't—as per her Egg Guy's (yup) recommendation. We look at which cultures chill vs. not, what makes an egg brown or white (and orange-yolked!), if a "proper" omelet even exists, and consult very special guest, Canadian actress and comedian Julie Nolke on her breakfast feelings.Check out Julie's vids on YouTube, or follow her @julienolke on Instagram and @juliemarienolke on Twitter.Special thanks to Michelle (@Michelle_MadisonTV) for your question and Brian Quinn (@bqfunk) for our theme music. Send us a voice memo for a chance to be featured! 

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.Chicken Nasi Goreng

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.Why are Brits so obsessed with halloumi? Just Eats Life's Jen Phanomrat (and New Yorker for life!) and expat-in-Europe Katie Quinn look at the hella complicated history of halloumi.Some more ways to houdini cheese into your life:Cheddar Brownies recipe from Katie's newest book (!)the  Masamman Halloumi Curry Jen mentionsSpecial thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.Have a Q for us? Send us a voice memo for a chance to be featured.

On Either Side Eaters, friends and YouTubers Jen Phanomrat and Katie Quinn, separated by the Atlantic, take questions and compare notes on everything from charcuterie trends to the ultimate food lube, ketchup. It's coming so soon; follow Either Side Eaters so you don't miss out.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amanda starts listing them at 0:40) before  starting the episode.Daddy's Pasta8 ounces bacon, cut in 1/4-inch slices1/4 cup plus 3 tablespoons extra-virgin olive oil1/2 cup tomato paste2 pinches red pepper flakes1 3/4 cups canned chopped tomatoes (preferably Pomi)1 pound rotelleGrated Parmesan, for servingBring a large pot of generously salted water to a boil.Meanwhile, spread the bacon in a large sauté pan over medium heat; brown the bacon and render the fat. Scoop out the bacon and set aside on paper towels. Pour off all but 1 tablespoon of fat from the pan, then add 1/4 cup olive oil to the pa

If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.Self-proclaimed fufu-head Peter J. Kim sits down with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti to discuss ultimate jollof, Nigerian religi-pop, and the beloved ball of cooked starch that goes by many names.

Relationships with teriyaki, sushi stereotypes, and the immigrant hustle—host Peter J. Kim looks at Japanese-American cultural identity with comedian Yumi Nagashima, rapper G Yamazawa, and producer Dan the Automator.Check out Counterjam on Spotify for bonus playlists featuring tracks from Yumi, G, Dan and so many other wonderful Japanese-American artists!If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.Referenced in this episode:Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!

Peter's Instant Ramyun “Carbonara”Follow Counterjam on Spotify for more tracks from  CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.From Food52's podcast network and hosted by MOFAD Founding Director and Pinterest Food Content Lead Peter J. Kim, Counterjam is out now! Subscribe so you don't miss a thing.

On Play Me A Recipe, hear your favorite cooks slice, stir, and sauté their way through a recipe—and you'll be right there with them, every step of the way. First up: The Splendid Table host Francis Lam makes turkey meatballs inspired by his Chinese American upbringing, teenage angst, and Pizza Hut.Subscribe here so you don’t miss out.  

Play Me a Recipe is hosted by a rotating cast, including Food52 co-founder Amanda Hesser, Genius hunter Kristen Miglore, editorial lead Brinda Ayer, and senior editor Arati Menon. To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season.Subscribe here, so you don’t miss out; see (hear?) you in the kitchen. 

Referenced in this episode:Whipped Hummus With Roasted Carrots & Za'atar Oil recipeDreamy-Smooth Hummus From a Kitchen Oops (Food52)Genius-Hunter Extra Credit:Everything you ever wanted to know about magical bean water, aquafabaHetty's podcast, The House SpecialsView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Subscribe to The Genius Recipe Tapes here. Referenced in this episode:Scrambled Red Shakshuka  recipeScrambled Shakshuka Is Almost Impossible to Mess Up (Food52)Genius-Hunter Extra-Credit:Sami and Tara cooking some recipes from Falastin_Kristen making this very un-mess-upable shakshuka at homeView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Subscribe to The Genius Recipe Tapes here. Kristen Miglore, lifelong Genius hunter, speaks with chef, cookbook author, and TV personality Carla Hall. Of Top Chef and Carla Hall's Soul Food fame, Carla talks about the genius buttermilk biscuit recipe she's spent decades perfecting.Referenced in this episode:The Genius Secrets to Carla Hall’s Flaky Buttermilk Biscuits (Food52)Flaky Buttermilk Biscuits with Carla Hall (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:Join Carla Hall on Instagram at 11 EST daily for... recess!View transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Subscribe to The Genius Recipe Tapes here. Referenced in this episode: Green Chile Cherry Tomato Pickle recipeThe Very Best Way to Cook Cherry Tomatoes (Food52)Priya's conversation with Yewande Komolafe (Bon Appétit)Genius-Hunter Extra-Credit:Make the dahi toast from Priya's very excellent book, Indian-ishView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Subscribe to The Genius Recipe Tapes here. Chef and entrepreneur Whitney Wright joins host Kristen Miglore to discuss the corn butter (yes, as in butter made from corn) recipe she learned while working at Per Se, what it was like working with Ruth Reichl, and how her relationship to food has changed now that she's no longer cooking on the line.Referenced in this episode:Sweet Corn Butter recipeHow to Magically Turn Corn Into Butter (Food52)Genius-Hunter Extra-Credit:The jewelry company Whitney founded to connect and empower womenCheck out Lukas Volger's corn tofu: Butter It, Tofu It, Dip It. But Don’t Boil It. (Taste)View transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Subscribe to The Genius Recipe Tapes here. Chef and Bon Appétit associate food editor Sohla El-Waylly joins Food52 Genius columnist Kristen to talk about all things fun: ice cream floats, handmade sprinkles, and of course—fun dip. Sohla gives a peek behind the scenes of developing her utterly genius nutty, herby Ranch Fun Dip, inspired by South Asian spice blend idli podi, which has gotten Kristen and her 1-year-old eating (and loving!) more vegetables. Kristen also shares her somewhat shocking favorite ice cream float combination from childhood. Referenced in this episode:The #1 Most Fun Way to Eat More Vegetables (Food52)Ranch Fun Dip with Sohla El-Waylly (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:Read more about Sohla and husband Ham's shuttered diner in GQView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen 

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

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