Salt & Spine (Brian Hogan Stewart)

This week, we're excited to welcome Fuchsia Dunlop to Salt + Spine, the podcast on stories behind cookbooks.

Fuchsia is the author of several award-winning cookbooks focused on Chinese cuisine, especially Sichuan cooking. Her Chinese home-cooking book, Every Grain of Rice: Simple Chinese Home Cooking, won a James Beard Award and her memoir, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, won the IACP's Jane Grigson Award.

Most recently, Fuchsia published The Food of Sichuan, an "essential update" of her 2003 Sichuanese deep-dive, Land of Plenty. With more than 70 new recipes, plus vivid travel and food photography, The Food of Sichuan builds on Fuchsia's repertoire and research.

ALSO on this week's show:

• We head into the kitchen with author Maria Zizka to cook from Fuchsia's latest book.
• We feature recipes for Fish-Fragrant Eggplants and Mapo Tofu.

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SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Cathy Barrow

It's episode four of Baking Week! Today, we're excited to welcome Cathy Barrow to SALT + SPINE, the podcast on stories behind cookbooks.

Cathy's latest cookbook is Pie Squared, a collection of 75 recipes for slab pie. Cathy writes: “For those of you who aren't up on your Pinterest food trends, slab pie is just like regular pie-only better (and bigger)!” Unlike the round pies you might be used to, these sweet and savory pies are baked in sheet pans.

In addition to cookbooks — her first, Mrs. Wheelbarrow’s Practical Pantry, won the IACP award for the best single-subject cookbook in 2015 — Cathy is a columnist for The Washington Post, where she writes the paper’s “Bring It” column.

Read More:

• Make the pie your neighbors won’t stop talking about // by Cathy Barrow, The Washington Post

Bonus SALT + SPINE Features:

• Recipe: Just-Like-Artichoke-Dip Slab Pie with a Cream Cheese Crust
• Recipe: Merry Mince-ish Slab Pie with a Butter and Shortening Crust

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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Full show notes coming soon.

New York Times, "Would You Write a Cookbook for Next to Nothing" by Priya Krishna

Music in today's episode:

• "Bad Flower," Bisou
• "If I Had Money, I Would Have Money," The Basic Income Earth Network

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Toni Tipton-Martin is the author of Jubilee: Recipes from Two Centuries of African American Cooking and the James Beard-winning The Jemima Code: Two Centuries of African American Cookbooks.

Also in today's show:

> Salt + Spine Kitchen Correspondent Sarah Varney cooks Lowcountry Shrimp & Grits from Jubilee.

> We feature recipes for Benne Wafers and Gingerbread with Lemon Sauce from Jubilee.

--

Additional music is today's show is Soudain by Juniore. Today's show was produced by Brian Hogan Stewart and Madeleine Forbes. We record at The Civic Kitchen. Our original theme song was created by Brunch for Lunch.

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This week, we’re excited to welcome SARAH COPELAND to Salt + Spine, the podcast on stories on cookbooks.

Sarah is the author of Every Day is Saturday, Recipes + Strategies for Easy Cooking, Every Day of the Week She also wrote The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other and Feast: Generous Vegetarian Meals for Any Eater and Every Appetite.

The former Food Director of Real Simple magazine, Sarah has also worked for Oprah Magazine and helped launch Food Network Magazine. Today, her recipes appear in outlets including The New York Times and Saveur.

In today’s episode, we talk with Sarah about how she develops recipes, how a Diana Henry cookbook impacted her, and how she tackles weekend-style cooking on weeknights.

Bonus Salt + Spine Features:

Recipe: Johnny Cakes with Rhubarb and Sour Cherries

Recipe: A Chocolate Chip Cookie for Modern Times

Buy the Book: Omnivore Books | Amazon

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We're stepping away from our normal one-on-one author interviews this month to hold space for deeper conversations around equity and representation in food media and the cookbook industry. Stay tuned as we talk with cookbook authors, food writers, editors, podcast hosts, and the generation of young cooks and food writers.

In today's episode, we're starting by taking a look at the reckoning that's taking place at Bon Appetit and other food media outlets. We're joined by food writer Tammie Teclemariam, Bon Appetit's research director Joey Hernandez, and podcast host Cathy Erway.

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Hetal Vasavada is the author of Milk & Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India. She appeared on Season 6 of MasterChef. Plus: James Rich, author of Apple: Recipes from the Orchard.

*Full show notes coming soon.

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This week, we're excited to welcome ADEENA SUSSMAN to Salt + Spine, the podcast on stories behind cookbooks.

Adeena is the author of Sababa: Fresh, Sunny Flavors from My Israeli Kitchen and has co-authored or collaborated on a dozen other cookbooks, including Chrissy Teigen's books and The Spinkles Baking Book with Candace Nelson—all New York Times best sellers.

In today's show, we're talking with Adeena about how moving to Tel Aviv and living steps from the historic and bustling Carmel Market influenced her cooking, about the trendiness of Israeli cooking in the U.S., and about how she approaches her work as a cookbook author.

ALSO IN TODAY'S SHOW:

> IN THE KITCHEN: Salt + Spine Kitchen Correspondent Sarah Varney cooks from Sababa with her son Fountain and friends. Tune in to hear them make Cinnamony Smokey Eggplant P'titim.

> FROM THE LIBRARY: Great Jones' Sierra Tishgart joins us to discuss a vintage cookbook from the Great Jones library. Tune in as we explore the 1958 LIFE Picture Cook Book – and get a look inside on the Great Jones Instagram.

Plus: Recipes for Za’atar Roasted Chicken over Sumac Potatoes, Pomegroni, and Chewy Tahini Blondies.

GET THE BOOK: Omnivore Books (signed!) | Amazon

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We're stepping away from our normal one-on-one author interviews this month to hold space for deeper conversations around equity and representation in food media and the cookbook industry. Stay tuned as we talk with cookbook authors, food writers, editors, podcast hosts, and the generation of young cooks and food writers.

In the second episode of our Food Media Awakening series, we're taking a closer look at the cookbook industry. What issues around representation exist in cookbook publishing? How have authors and others working in the field navigated these challenges? What needs to change – and what would a more equitable cookbook industry look like?

We called up several guests to discuss these topics: cookbook author and photographer Kristina Gill (co-author of Tasting Rome), literary agents Rica Allannic and Sally Ekus, cookbook editor Cristina Garces of Chronicle Books, and food writers Osayi Endolyn and Illyanna Maisonet.

Additional Reading and Resources:

• How Food Media Fails BIPOC, by Leah Bhabha [Grub Street]
• A (food media) resignation letter, by Osayi Endolyn [Twitter]
• Between Friends: Your Stories About Race and Friendship, Podcast [NPR Code Switch / Death, Sex & Money]
• To Change Racial Disparity in Food, Let’s Start With Cookbooks, by Julia Turshen [Eater]‍

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SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Magnus Nilsson

It's episode three of Baking Week! Today, we're excited to welcome Magnus Nilsson to SALT + SPINE, the podcast on stories behind cookbooks.

Magnus is the author of The Nordic Cookbook and his latest, The Nordic Baking Book. He's also the head chef of Fäviken, his two Michelin star restaurant 400 miles north of Stockholm. On this episode of Salt + Spine’s special Baking Week, we sat down with Magnus at The Civic Kitchen in San Francisco to talk all things Nordic baking, his cookbooks, and a Nordic tradition around birthday cakes.

Plus, Paula Forbes, editor of Stained Page News, shares her top baking books this fall.

Read More:

• Magnus Nilsson’s ‘The Nordic Baking Book’ is a Bible for Bakers // by Howie Kahn, Wall Street Journal

Bonus SALT + SPINE Features:

• Recipe: Cardamom Buns (Kardemummabullar)
• Recipe: Icelandic Rye Bread (Rúgbraud/Hverabraud/Brumari)

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

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This week, we’re excited to welcome ELIZABETH MINCHILLI to Salt + Spine, the podcast on stories on cookbooks.

Elizabeth is the author of nine books, including three cookbooks. Her latest cookbook, The Italian Table, is a resource for entertaining the Italian way. Chronicling a dozen unique menus and dinners Elizabeth created across the country, the book is a guide to hosting Italian-style dinners in your own home.

In today’s episode, we’re talking with Elizabeth about her latest book, about Italian dining culture and rules, and how she approaches her cookbooks.

Also in today’s show:

• We’re catching up with food writer and cookbook reviewer PAULA FORBES to discuss a seminal baking book being reissued this year.
• And: We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.

Bonus Salt + Spine Features:

• Recipe: Torta di Spinaci (Spinach Tart)
• Recipe: Rotolini di Zucchini con Ricotta (Ricotta-Stuffed Zucchini)
• Buy the Book: Amazon and Barnes & Noble

See acast.com/privacy for privacy and opt-out information.

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Salt + Spine is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan.

Subscribe:

Apple Podcasts | GooglePlay

Our website is SaltAndSpine.com.

Find us on Patreon, Facebook, Twitter, and Instagram.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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Daniel Leader is the author of Living Bread: Tradition and Innovation in Artisan Bread Making. In the 1980s, he left Manhattan to open his bakery, Bread Alone, in Hudson Valley and his first book, Bread Alone, won the IACP award for best baking book in 1994.

**Featured recipes available on saltandspine.com.

Full episode notes coming soon.

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This week, we're excited to welcome Hawa Hassan to Salt + Spine, the podcast on stories behind cookbooks.

Hawa is the founder and CEO of Basbaas Sauce, a selection of condiments that are inspired by Somalia, the country where she was born. Hawa left Somalia with her family in the midst of the country’s civil war: first to a refugee camp and then to the U.S. She built a life in America, including a modeling career, and 15 years later, she reunited with her family for the first time. Through it all was food — the family foods she remembers from her childhood, the 7/11 snacks she’d pick up in Seattle, the dinner parties she’d host in New York City.

And now, her first cookbook. Hawa joined us to talk about her first cookbook, In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean. Co-authored with Salt + Spine friend Julia Turshen, the book introduces us to bibis (grandmother in Swahili) up and down the East African coast — from Somalia to Kenya to Mozambique to Madagascar. You’ll find heartwarming interviews with bibis from these eight countries and learn about the culinary histories of their families and their countries. And of course, recipes: 75 dishes that are both enticing and full of meaning. Hawa writes, “This isn’t just any old book with fun ideas of what to make for dinner (though you should make the recipes—they’re great!). It’s also a collection of stories about war, loss, migration, refuge, and sanctuary. It’s a book about families and their connections to home.”

There are few cookbooks by major publishers today that focus on African cuisine — a glaring hole in the industry we discuss in this episode — and it’s powerful and inspiring to see these stories and recipes captured in In Bibi’s Kitchen. Hawa joined us remotely to talk about her life and career, creating this new book, and more. And of course, we’re playing a culinary game with Hawa — and we have featured recipes from In Bibi’s Kitchen for you to try at home. 

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This week, we're excited to welcome Darra Goldstein to Salt + Spine, the podcast on stories behind cookbooks.

In her latest cookbook, Beyond the North Wind: Russia in Recipes and Lore, Darra journeys 200 miles north of the Arctic Circle to the Kola Peninsula, bordering the Barents Sea. It's "one of the literal ends of the earth—next stop, North Pole," Darra writes in the book. She travels here to rid herself of any outside influence and explore the true complexities of Russian cuisine during the country's harsh winters.

Previously, Darra wrote Fire and Ice: Classic Nordic Cooking (nominated for a James Beard Award in 2016) and her first cookbook, A Taste of Russia: A Cookbook of Russian Hospitality, first published in 1983. Darra is also the founding editor of Gastronomica: The Journal of Food and Culture.

Her journey allowed her to discover what's at the heart of Russian cuisine: whole grains, fermented foods, and unique flavors such as sea buckthorn and fireweed leaves. The recipes in Beyond the North Wind offer a refreshing take on old techniques: think Raspberry Kvass, homemade Farmer's Cheese, Russian Handpies, and Buckwheat Croutons.

With a cookbook that's both inventive and inviting, Darra captures the landscape of Russian cuisine both past and present through her elevated storytelling and desire to shed the stereotypes of Russian cuisine. By bringing its history, people, and geography to the forefront, she gives us an in-depth understanding of how Russian food came into existence and how it's evolved.

In today's show, Salt + Spine producer Madeleine Forbes sits down with Darra in a San Francisco café to discuss:

• Russian cuisine before and after the Soviet Union;
• featured recipes from Beyond the North Wind, including infused vodkas and 20-minute pickles;
• the process of seeking and preparing food during Russia's notoriously intense winters;
• some of Russia's unique culinary ingredients, like sea buckthorn and fireweed leaves;
• Russian hospitality and the country's restaurant landscape today;
• and deconstructing the stereotype that Russian food is bland or boring.

PLUS: Recipes for Horseradish Vodka and 20-Minute Pickles.

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This week, we're thrilled to welcome cookbook author and culinary instructor Molly Stevens to Salt + Spine, the podcast on cookbooks.

A native New Yorker who spent a short stint learning culinary skills in France, Molly has written several cookbooks and has been named Cooking Teacher of the Year by both Bon Appétit magazine and the International Association of Culinary Professionals.

Her first two solo cookbooks — All About Braising and All About Roasting — both won the James Beard Award for Single-Subject Cookbook.

Molly's latest cookbook, All About Dinner, is aimed at helping home cooks "invigorate your everyday menus and build your kitchen know-how." The book includes 150 recipes, ranging from chipotle pork tacos to parmesan risotto to a triple-ginger apple crisp.

In today's show, we're talking with Molly about:

• how she still considers herself primarily a home cook;
• what led her to cookbook writing;
• and how she approaches recipe development as a culinary teacher.

Plus, as always, we're playing a Salt + Spine game with Molly!

Also in today's show:

• Food writer Charlotte Druckman joins us to talk cookbook covers—and why British cookbooks often get a different cover in the United States.
• Stained Page News editor Paula Forbes joins us to talk about March's new cookbook releases.
• And recipes for Chard and Onion Tart with Two Cheeses and White Bean Gratin with Tomatoes and Sausage.

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SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Dana Frank and Andrea Slonecker

Dana Frank is a sommelier, fierce natural wine advocate and owner of urban winery Bow & Arrow and wine shop Bar Norman in Portland. Andrea Slonecker is a six-time cookbook author (The Picnic, Eggs on Top, Beer Bites and collaborated on titles like Pok Pok and Six Seasons) and a food stylist.

Bonus SALT + SPINE Features:

• Recipe: Pomergranate-Roasted Carrots with Lentils, Labneh, and Carrot-Top Zhoug
• Recipe: Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta
• Recipe: Roasted Kabocha Squash with Pepitas & Rosemary
• Giveaway: Win your own copy of Wine Food. Enter here.

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Stevie Stacionis at Bay Grape and to Justin Wangler, Tracey Shepos Cenami and the team at Jackson Family Winery

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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This week, we're excited to welcome Ruth Reichl to SALT + SPINE, the podcast on stories behind cookbooks.

Ruth was the final editor of Gourmet magazine and is the author of Save Me the Plums: My Gourmet Memoir and My Kitchen Year: 136 Recipes That Saved My Life

Ruth is also the author of Tender at the Bone: Growing Up at the Table, Garlic and Sapphires: The Secret Life of a Restaurant Critic in Disguise, For You, Mom. Finally., Comfort Me with Apples: More Adventures at the Table, and Delicious!: A Novel.

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SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Leslie Jonath

• Leslie Jonath is the author of Feed Your People, a cookbook that's both a rich source of tips and tricks for successfully feeding a crowd and a beautiful documentation of the reasons people gather together to eat.
• Four Chefs Share the Importance of Feeding Your People, by Amber Turpin // Civil Eats
• Feed Your People, by Leslie Jonath // The Blog

Bonus SALT + SPINE Features:

• Recipe: Latkes by Susan Jonath
• Recipe: Big Night Timpano by Viola Buitoni
• Giveaway: Win your own copy of Feed Your People! Enter here.

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Viola Buitoni.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

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Leah Koenig is a food writer who has penned six cookbooks, including Little Book of Jewish Sweets (following Little Book of Jewish Appetizers and Little Book of Jewish Feasts). Her most recent book, The Jewish Cookbook, is a 400-recipe tome.

*Full show notes coming soon.

See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Nicole Ponseca and Miguel Trinidad

This week, we're excited to welcome Nicole Ponseca and Miguel Trinidad to SALT + SPINE, the podcast on stories behind cookbooks.

Nicole and Miguel are the authors of ***I Am A Filipino: And This Is How We Cook***, as well as the dynamic duo behind Maharlika, the popular and highly reviewed New York City restaurant serving home-style Filipino food.

Plus, we talk with Yana Gilbuena, founder of the SALO Series. And we stop by Ominvore Books in San Francisco to chat with Celia Sack.

Bonus SALT + SPINE Features:

• Recipe: Sinuglaw (Cured Tuna with Grilled Pork)
• Recipe: Adobong Manok Dilaw (Yellow Adobo with Chicken)
• Giveaway: Win your own copy of ## Heading ##I Am A Filipino. Enter here.

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome **ANNA FRANCESE GASS **to Salt + Spine, the podcast on stories on cookbooks.

Anna is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women.

Anna was born in Italy and grew up in the United States. After going to culinary school and working for major food companies, she realized she didn’t know how to make her mother's meatballs—a recipe that wasn’t written down, but held in her mothers’ memory. And that launched a multi-year project, chronicling the stories and recipes of immigrant women.

In today’s episode, we’re talking with Anna about the process of joining 45 women in their kitchens to learn their recipes and family stories, about what led her to food and food media in the first place, and why she believes America is less of a melting pot and more of a stained glass.

Also in today’s show:

We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.

Bonus Salt + Spine Features:

Recipe: Gina's Arancini

Recipe: Tina's Chinese New Year Dumplings

Buy the Book: Amazon and Barnes & Noble

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SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: François-Régis Gaudry

• François-Régis Gaudry is the author of Let's Eat France!.

Paula Forbes' recommendations of other books that break the typical cookbook mold:

• The DIY Cook by Tim Hayward
• Au Pied de Cochon: The Album and Sugar Shack Au Pied de Cochon by Martin Picard
• The Adventures of Fat Rice by Abraham Conlon, Adrienne Lo, Hugh Amano
• Chasing the Gator: Isaac Toups and the New Cajun Cooking by Isaac Toups

Bonus SALT + SPINE Features:

• Giveaway: Win your own copy of Let's Eat France! Enter here.

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News20.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

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Jesse Szewczyk is a New York-based food writer and stylist with bylines in outlets from Food52, The Kitchn, Tasty, and Jarry. Jesse joined us to talk about his first cookbook, Tasty Pride, a compilation of 75 recipes and stories from the queer food community. June is Pride Month and we were thrilled to welcome Jesse to the show. In addition to bringing together queer voices for this cookbook, Jesse's publishers -- Clarkson potter & Tasty -- also made a $50,000 donation to GLADD on the book's publication. 

We talk with Jesse about growing up in the Midwest, what it was like to work in restaurant kitchens and food media as a young, gay man, and the process of putting together this cookbook. 

Jesse dedicates the book to "All the queer cooks who have longed to see themselves represented in mainstream food media." He writes: "We are in every restaurant, test kitchen, hotel, catering company, studio, and publication. This book and the stories within in prove that there is a seat at the table for all of us."

In addition to Jesse, we're joined by other contributors to Tasty Pride, including food writers John Birdsall, Aaron Hutcherson, and Eric Kim — and we hear from some of our past conversations with queer authors Lazarus Lynch and Julia Turshen. 

And of course we're featuring recipes from Tasty Pride -- find Von Diaz's Puerto Rican–Style Pimento Cheese and Ben Mims' Dry-Rub BBQ Chicken on our website.

***

Salt + Spine is produced by Brian Hogan Stewart and Madeleine Forbes. Our Kitchen Correspondent is Sarah Varney. Our original theme song was created by Brunch for Lunch. Additional music in today's show is "Spend My Life With You" by The Tall Pines (Free Music Archive). Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team and to Celia Sack at Omnivore Books.

See acast.com/privacy for privacy and opt-out information.

See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Naz Deravian

• Naz Deravian is the author of Bottom of the Pot: Persian Recipes and Stories, her first cookbook.
• Writing an Iranian Cookbook in an Age of Anxiety by Naz Deravian // The Atlantic
• The New Persian Cookbook That Recovers Memories from Iran by Mayukh Sen // Bon Appetit
• I Hid Who I Was for So Long. Until I Became a Cook. by Andy Baraghani // Bon Appetit

Bonus SALT + SPINE Features:

• Recipe: Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh)
• Recipe: Smooshed Potato and Egg (Yeralma Yumurta)
• Giveaway: Win your own copy of Bottom of the Pot! Enter here.

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Andy Baraghani of Bon Appetit.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

This week, we're excited to welcome Carla Lalli Music to SALT + SPINE, the podcast on stories behind cookbooks.

Carla is the author of Where Cooking Begins.

🥧 It's Pie Week 2021 🥧

This week, we're excited to welcome Petra Paredez to Salt + Spine, the podcast on stories behind cookbooks, for our Spring 2021 Pie Week!

Petra’s life story is looped around pie from the very beginning. Before she was even born, her parents opened Mom’s Apple Pie Company in Leesburg, Virginia, and Petra and her family’s lives revolved around pie ever since. Be it the right fat-to-flour ratio for dough (hers is different than her dad’s) or the produce grown on the family farm and destined for scrumptious fillings. But as you’ll hear, Petra wasn’t certain that pie would be her career path. She took a detour—but before long, she was opening her own pie shop in New York City: Petee’s Pie Company.

And now in her first cookbook, Pie for Everyone, she’s pulling together the last seven years of professional knowledge from running her now-two locations of Petee's—the name, by the way, is a ode to her childhood nickname—as well as her life-long, family-instilled intuition for what makes great pie. With more than 80 recipes for both sweet and savory, plus short essays on Petra’s life and some of her trusted produce purveyors, Pie for Everyone is a deep dive into the story of pie and how to make it a staple in your home.

Petra joined us remotely for this week’s show. And, of course, we’re playing a pie game at the end of the episode, plus we’ve got featured recipes from Pie for Everyone for you.

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*Show notes coming soon.

*Featured recipes from this episode available on www.saltandspine.com.

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This week, we're excited to welcome Julia Turshen to Salt + Spine, the podcast on stories behind cookbooks.

Julia is returning to Salt + Spine today to talk about her latest cookbook, Simply Julia. Julia is the well-known author of other cookbooks, including two highly praised solo books: Small Victories and Now & Again.

And she’s a prolific writer in the industry, bringing together a range of voices and recipes for 2017’s Feed the Resistance cookbook as well as authoring The Interview, a Food & Wine magazine column that features compelling people in food. And the list goes on: cofounder of Equity at the Table, host of the podcast Keep Calm and Cook On, and so on.

Called one of the 100 “Greatest Home Cooks of All Time” by Epicurious, Julia brings the simplicity and crave-ability she’s known for to the recipes in her latest, Simply Julia. With a focus on healthy comfort food, you’ll find weeknight go-tos like Tex-Mex Turkey Meatballs, soups and stews like a Smoked Trout Chowder, morning starters like Breakfast Nachos, and memorable sweets like a Cornmeal Cobbler that employs whatever frozen fruit is on hand. 

Julia joined us remotely from her home in the Hudson Valley for this week’s episode. Stick around — we’re closing today’s by playing a secret ingredient game with Julia. So let’s head now to our virtual studio where Julia Turshen joined us to #TalkCookbooks.

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This week, we're excited to welcome Priya Krishna to SALT + SPINE, the podcast on stories behind cookbooks.

Priya is the author of Indian-ish: Recipes and Antics from a Modern American Family with Ritu Krishna and a contributor to the New York Times, Bon Appetit, and The New Yorker.

Bonus Salt + Spine Features:

• Recipe: Whole Roasted Cauliflower with Green Pea Chutney
• Recipe: Roti Pizza
• Get the Cookbook: Amazon

Read More:

• Why I'm Writing a Cookbook About My Mom, an Indian Food Genius [Saveur]
• A Modern American Cookbook: Q&A with Priya Krishna [Roads & Kingdoms]
• How My Mother's Travels Shaped My World View [Conde Nast Traveler]
• A Mother-Daughter Duo Teaches Indian Cooking for Amateurs [Food & Wine]

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Today, we're excited to welcome BRAD THOMAS PARSONS to Salt + Spine, the podcast on stories behind cookbooks, in our first-ever DRINKS WEEK. This week, we're releasing four all-new episodes with some of the leading authors of recent cocktail and wine books.

Brad is the author of several cocktail books, including Bitters: A Spirited History of a Classic Cure-All, which won both the James Beard and International Association of Culinary Professionals cookbook awards. He also wrote Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, and a super fun volume titled Distillery Cats: Profiles in Courage of the World’s Most Spirited Mousers. And in his latest book, Last Call: Bartenders On Their Final Drink And The Wisdom And Rituals Of Closing Time, he asks a variant of the age-old last-meal question to bartenders across the country: "What would you last drink be?”

ALSO IN TODAY'S SHOW:

> Recipes from Brad's Last Call: The Kona Swizzle and the Almost Perfect Cocktail.

> Celia Sack from Omnivore Books joins us.

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*In response to travel restrictions and social distancing due to COVID-19, this week's interview was recorded remotely and not in-studio. Thanks for listening.*

NEW YORK—This week, we're excited to welcome Charlotte Druckman to Salt & Spine, the podcast on cookbooks.

Charlotte is a food journalist whose work has appeared in nearly every major food outlet — from Food & Wine to Bon Appetit to Cherry Bombe — and national publications like The New York Times, Wall Street Journal, and more. She’s also the co-creator of Food52’s Piglet, the site's much loved (though now defunct) annual cookbook tournament.

The compilation she edited last year — Women on Food, featuring 115 voices from the industry in a genre-fluid format — was recently nominated for a James Beard Award.

Her latest cookbook — Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients — couldn’t have come at a better time, as people spend more time in the kitchen. The “remix” concept takes three ingredients — many of them staples — and offers three suggested, and usually quite different, recipes using those items. Take the Zucchini/Pistachio/Mint chapter: starting off with a slow-cooked zucchini with ground pistachios, then you’ll find a raw minty-fresh zucchini salad with marinated feta, and finally an olive oil zucchini bread studded with fresh mint and pistachios.

In today's show, we're talking with Charlotte about:

• the path that took her from an art history student to a preeminent food journalist;
• about how she came up with the idea for the Food52’s Piglet and then fell into a career as a cookbook author herself;
• and about her work on gender in the restaurant and food media worlds.

Plus, of course, we’re playing a game -- putting Charlotte to the Kitchen Remix test! And Paula Forbes, editor of Stained Page News, joins us to preview food memoirs being published this month. And we feature recipes on SaltAndSpine.com from Kitchen Remix.

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This week, we’re excited to welcome ED LEVINE and the STARS OF SERIOUS EATS—J. Kenji López-Alt, Maggie Hoffman, and Carey Jones—to Salt + Spine, the podcast on stories on cookbooks.

This episode was recorded in front of a live audience at The Civic Kitchen in San Francisco.

Ed Levine is the founder of Serious Eats, the James Beard-winning food website, and author of Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption.

J. Kenji López-Alt is the chief culinary consultant for Serious Eats and author of James Beard-winning The Food Lab: Better Home Cooking Through Science.

Carey Jones is a former managing editor and New York editor for Serious Eats. She’s the author of Brooklyn Bartender: A Modern Guide to Cocktails and Spirits and Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail.

Maggie Hoffman is the founding editor of Serious Eats: Drinks and a former managing editor of the site. She’s the author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit and Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion. She previously appeared on Salt + Spine here.

Also in today’s show:

We’re chatting with Sierra Tishgart, co-founder of Great Jones, about The Book of Bread by Judith and Evan Jones. See more on the Great Jones Instagram.

Bonus Salt + Spine Features:

Recipe: Classic Cherry Pie by Stella Parks

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Episode 2 of our Spring 2021 Pie Week 🥧

Called a “pie guru” by Sunset magazine and the “pie-making queen” by Chowhound, Kate’s name has become synonymous with the practice of home-baking pies infused with care and confidence. Thousands of people have joined her workshops, including her 3-day Pie Camp, in Washington State and around the world.

Her first cookbook — Art of the Pie — was nominated for a James Beard award. She followed it up with Home Cooking, breaking from pie just long enough to offer fans delectable recipes for some of her best comfort foods.

And now she’s back with her third cookbook, Pie Camp. With a greater focus on technique, Pie Camp brings many of the most-sought pie lessons to your home. Recipes range from Buttermilk Bourbon Pumpkin to Raspberry-Peach Sunset Chiffon to Double Chocolate Banana…

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SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Yotam Ottolenghi

Yotam Ottolenghi is a James Beard Award-winning food writer, chef and British restauranteur who grew up in Israel. He's the author of seven books including NOPI, Jerusalem, Ottolenghi and his latest, Ottolenghi Simple, among others.

Read More:

• 16 Ottolenghi Recipes That Make Our Lives a Little Simpler (& a Lot Tastier). by Brinda Ayer // Food52
• Podcast: Simple Pleasures with Yotam Ottolenghi // Ottolenghi
• Ottolenghi Is the Title of New Song by Rapper Loyle Carner by Adam Coghlan // Eater

Bonus SALT + SPINE Features:

• Recipe: Pappardelle with Rose Harissa, Black Olives, and Capers
• Recipe: Plum, Blackberry and Bay Friand Bake
• Giveaway: Win your own copy of Simple. Enter here.

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Michael Solomonov & Steven Cook

This week, we're excited to welcome Michael Solomonov & Steven Cook to SALT + SPINE, the podcast on stories behind cookbooks.

Michael and Steve are the duo behind Zahav, Abe Fisher, and other Philadelphia restaurants. Their latest cookbook, Israeli Soul, takes readers on a culinary journey across Israel; their first cookbook, Zahav, won Best Cookbook of the Year from the James Beard Foundation.

Plus, we talk with Reem Kassis, author of The Palestinian Table, about her friendship with Michael Solomonov, and we stop by Omnivore Books in San Francisco. And we stop by Omnivore Books in San Francisco to chat with Celia Sack.

Read More:

• Common Threads: Food & Wine Goes Home for the Holidays With Two Chefs: One Palestinian, the Other Israeli // Food & Wine
• Grief, Smoke and Salvation // New York Times
• Tips From an Ambassador for Israeli Cuisine // New York Times

Bonus SALT + SPINE Features:

• Recipe: 5-Minute Hummus with Quick Tehina Sauce

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Rose Levy Beranbaum & Woody Wolston

It's episode two of Baking Week! Today, we're excited to welcome Rose Levy Beranbaum and her collaborator, Woody Wolston to SALT + SPINE, the podcast on stories behind cookbooks.

Rose has written a dozen baking books, including the iconic The Cake Bible, first published and 1988 and now in its 55th printing. Rose went on to produce other iconic works, like The Bread Bible, The Baking Bible, and Rose’s Heavenly Cakes, and now she’s back with her latest, Rose’s Baking Basics.

This latest book is true to Rose’s meticulous attention to detail, and bolstered by step-by-step photos for every recipe, excellent for in Rose’s words “the occasional baker or the ardent enthusiast.” And it’s full of expert tips and science tricks to help you master these recipes.

On this episode of Salt + Spine’s special Baking Week, we sat down with Rose and Woody at the San Francisco’s The Civic Kitchen to talk about some tricks behind great baking, Rose’s collection of best-selling and iconic baking books, and their cookbook influences.

Read More:

• Rose Levy Beranbaum's Favorite Cookbooks // by Maggie Hoffman, Serious Eats

Bonus SALT + SPINE Features:

• Recipe: Triple Lemon Velvet Bundt Cake by Rose Levy Beranbaum

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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This week, we’re excited to welcome TYLER MALEK to Salt + Spine, the podcast on stories on cookbooks.

Tyler is the head ice cream maker (and co-founder) of SALT & STRAW, the ingredient-focused scoop shop from Portland, Oregon. Tyler opened Salt & Straw with his cousin in 2011. Working with local farmers, chefs, chocolatiers, and brewers, Tyler has invented hundreds of ice cream flavors (many of them award-winning combos.) His first cookbook is the Salt & Straw Ice Cream Cookbook.

In today’s show, we’re talking with Tyler about the humble origins of Salt & Straw, about his appreciation for the creative constraints of ice cream making, and playing a flavor creation game.

Also in today’s show:

We’re catching up with food writer and cookbook reviewer PAULA FORBES to discuss this fall’s upcoming cookbooks.

And:

We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.

Bonus Salt + Spine Features:

Recipe: Goat Cheese Marionberry Habanero Ice Cream

Recipe: Meyer Lemon Blueberry Buttermilk Custard

Buy the Book: Signed copies! from Omnivore Books || Also available from Amazon and Barnes & Noble

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Today, we're excited to welcome CHRISTIAAN RÖLLICH to Salt + Spine, the podcast on stories behind cookbooks, in our first-ever DRINKS WEEK. This week, we're releasing four all-new episodes with some of the leading authors of recent cocktail and wine books.

Christiaan Röllich oversees the bar program for Suzanne Goin's Lucques restaurant group, which includes Los Angeles spots A.O.C., Tavern, and Lucques. His first cookbook is Bar Chef: Handcrafted Cocktails. In today's show, we'll talk with Christiaan about the influence bars had on him at an early age, what led him to bartending, and how he approaches his work as a "bar chef." Plus, we'll play a cocktail-themed game!

ALSO IN TODAY'S SHOW:

> RECIPES: Find recipes two cocktails from Bar Chef on SaltAndSpine.com.

> COMMENTARY: We check in with Celia Sack at Omnivore Books in San Francisco.

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Get the Book: Omnivore Books | Amazon

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SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Marti Buckley

• Marti Buckley is the author of Basque Country: A Culinary Journey Through a Food Lover's Paradise, her first cookbook. The book is part cookbook, part encyclopedia on the culinary history and traditions still alive in Basque Country today.
• The History of the Humble Basque Country's Pintxo, by Marti Buckley // The Independent
• The Best Cookbooks Coming Out This Fall, by Devra Ferst // Food & Wine

Bonus SALT + SPINE Features:

• Recipe: Spanish Omelet (Patata Tortilla)
• Recipe: Shrimp Kebab with Pepper Vinaigrette (Ganba Brotxeta)
• Giveaway: Win your own copy of Basque Country: A Culinary Journey Through a Food Lover's Paradise! Enter here.

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

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**Today's Episode: Anissa Helou **

This week, we're excited to welcome Anissa Helou to SALT + SPINE, the podcast on stories behind cookbooks.

Anissa is the author of nine cookbooks, including her most recent, Feast: Food of the Islamic World.

We sat down with Anissa at our studio inside San Francisco's The Civic Kitchen to discuss the process of creating this comprehensive book, what led her to cookbooks after a career in the art world, and her mission of preserving recipes for future generations.

Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco

Bonus Salt + Spine Features:

• Recipe: Meatballs in Sour Cherry Sauce (Kabab Karaz)
• Recipe: Zanzibari Grilled Fish in Coconut Sauce (Samaki Wa Kupaka)
• Get the Cookbook: Omnivore Books [signed copies!] | Amazon

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Read More:

• "The Vast World of Islam, in 300 Recipes" by Mayukh Sen [New York Times]
• "The food of the whole Islamic world, in one crazy-ambitious cookbook" by Amy Scattergood [Los Angeles Times]
• "Saffron and Camel Humps: Anissa Helou’s Deep Dive Into Food of the Islamic World" by Devra Ferst [TASTE]
• "Are 300 recipes enough to counter anti-Muslim sentiment? One author is giving it a try." by Louisa Loveluck [The Washington Post]
• "7 Foundational Cookbooks on the Foods of the Islamic World" by Ali Slagle and Anissa Helou [Saveur]
• "A Recipe for Ramadan Date Cookies from Anissa Helou’s ‘Feast’" [Bon Appetit]

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About Salt + Spine

Salt + Spine is hosted by Brian Hogan Stewart.

Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay
Find us on Patreon, Instagram, Twitter, and Facebook.

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

This week, we're excited to welcome Einat Admony to Salt + Spine, the podcast on stories behind cookbooks.

Einat is the author of, most recently, Shuk: From Market to Table, the Heart of Israeli Home Cooking, with Janna Gur. Called an "edifying deep dive into Israeli food market culture and cuisine" by Publisher's Weekly, Shuk features more than 140 recipes from stews to salads to shakshukas.

A former cook in the Israeli army, Einat is now the chef/owner of several New York City restaurants, including the popular Balaboosta, Kish-Kash, and Taïm. Her first cookbook, Balaboosta, includes recipes she cooks for her family.

Recipes from this week's show:

• Spicy Fish in Cherry Tomato and Harissa Sauce
• Green Shakshuka with Chard, Kale, Spinach, and Feta

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Chris Taylor & Paul Arguin are the authors of The New Pie and have won more than 600 pie-baking contests across the country. Also in today's show: Cathy Barrow on her latest, When Pies Fly, and Celia Sack of Omnivore Books.

Find recipes from The New Pie and When Pies Fly on www.saltandspine.com.

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This week, we're excited to welcome Kate Leahy, Ara Zada, and John Lee to Salt + Spine, the podcast on cookbooks. Kate, Ara, and John are the trio behind Lavash: The Bread that Launched 1,000 Meals, Plus Salads, Stews, and Other Recipes from Armenia.

The trio are the team behind the cookbook, Lavash: The Bread That Launched 1,000 Meals, Plus Salads, Stews, and Other Recipes From Armenia.

Together, they have worked to tell the story of lavash, the “ubiquitous and doable UNESCO-recognized flatbread of Armenia."

As the authors note, the Republic of Armenia is a small country—about the size of Massachusetts, and with half of the population. But the country boasts a diverse landscape: mountainous yet rich in agriculture. With more than 60 recipes, their cookbook showcases not only the lavash bread but also all the dishes you’ll want to eat alongside it.

In today’s show, we’re talking with Kate, Ara, and John about:

• the process of how this cookbook came together;
• why lavash is so significant in the global history and to Armenian cuisine;
• and how John and his team ended up in the middle of a tumultuous protest while working on the book.

Our guests discuss Armenian cuisine and the importance of lavash, their research trips to Armenia, and how they think about cookbooks. Plus, we’re playing a lavash-themed game at the end of the show.

Also, in today’s show:

• Salt + Spine Kitchen Correspondent Sarah Varney heads into the kitchen to prepare arishta—traditional Armenian flour noodles—with mushrooms. 
• Recipes for Jingalov Hats and Lavash-Wrapped Trout with Tarragon, both available on saltandspine.com.

Additional music in today's show is Good Ol Plan B by Mela.

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NOTE: This is a two-part conversation. We suggest starting with this episode featuring our conversation with Jesse and continuing with our conversation with Julie (next in your feed).

This week, we're excited to welcome actor Jesse Tyler Ferguson and chef/food writer Julie Tanous to Salt + Spine, the podcast on stories behind cookbooks.

Jesse and Julie are the co-authors of Food Between Friends, their debut cookbook that features recipes inspired by both of their upbringings and favorite dishes they like to cook together.

After a serendipitous meeting at a dinner party, Jesse and Julie formed a quick friendship. Before long, they were cooking together regularly and friends began asking for recipes. A food blog was born. And then, Clarkson Potter took notice and the duo had a cookbook deal.

The book is heavy on dishes inspired by the authors' childhoods: Julie's Alabama roots (think a fried green tomato salad or an ode to buttermilk biscuits with three recipes) as well as Jesse's New Mexico upbringing (green chiles pop up in a chicken enchilada pie and a chutney served with pork loin, plus the actor's takes on both sweet and savory sopaipillas).

Jesse and Julie also feature a number of jointly developed recipes—a grilled skirt steak paired with pineapple salsa or the ground beef & pickle tacos inspired by LA's now-shuttered Malo.

In this week's two episodes, we talk with Julie about her culinary background (graduated from the Institute of Culinary Education, worked in Saveur's test kitchen) and hear from Jesse on lifelong love for cooking and cookbooks. We learn how their friendship formed, how they approached the unique format of their double-billed cookbook, and put them both to the test in our culinary game.

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This week, we're excited to welcome LAZARUS LYNCH to Salt + Spine, the podcast on stories behind cookbooks.

Lazarus is a two-time winner of Chopped and host of Snapchat's first-ever cooking show. His first cookbook is Son of a Southern Chef. In today's show, we'll talk with Lazarus about how he got his start (and his foot in the door at Food Network), where he finds inspiration, and how he approached his first cookbook. Plus: We'll play Salt + Spine game with Lazarus.

ALSO IN TODAY'S SHOW:

> IN THE KITCHEN: Salt + Spine Kitchen Correspondent Sarah Varney cooks up two side dishes from Lazarus' book for a pig roast in Sonoma County, CA.

> FROM THE LIBRARY: Great Jones' Sierra Tishgart joins us to discuss a vintage cookbook from the Great Jones library. Tune in as we explore the 1981 Celebrity Cookbook by Johna Blinn – and get a look inside on the Great Jones Instagram.

> COMMENTARY: We check in with Celia Sack at Omnivore Books in San Francisco to discuss soul food and Southern food. 

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Get the Book: Amazon

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This week, we’re excited to welcome some of the stars of the WE ARE LA COCINA cookbook and the—Leticia Landa, Nite Yun, and Nafy Flatley—to Salt + Spine, the podcast on stories on cookbooks.

Tune in to hear this live podcast recording in front of an audience at The Civic Kitchen in San Francisco, which was recorded during our annual cookie swap.

Leticia Landa is the deputy director of La Cocina, the San Francisco-based kitchen incubator that helps enable food entrepreneurs, particularly immigrant women and women and color. She joined the organization in 2008, as its third staff member, and has helped grow La Cocina into an internationally acclaimed nonprofit. Born to Mexican immigrants, Leticia is a seasoned home cook.

Nite Yun is the chef and owner of Nyum Bai, her Cambodian restaurant in Oakland, Calif. that opened with much publicity in 2018. She was named the 2019 “Chef to Watch” by Eater and a Best New Chef by Food & Wine and awarded the Vilcek Prize for Creative Promise in Culinary Arts. After serving her Cambodian dishes in various pop-ups, she opened Nyum Bai, which was quickly named one of the best restaurants in the country by several publications. “More importantly,” cookbook author Samin Nosrat writes about Nite for the TIME 100 Next list, “she is changing America’s relationship to Cambodia, one exquisite dish at a time.”

Nafy Flatley is the founder of TERANGA, which produces a range of products—from juices to popsicles—that use the baobab superfood of her native Senegal. Nafy grew up enjoying baobab and visiting her grandparents’ village, which surrounded a large baobab tree. A graduate of the University of San Francisco, where she studied marketing and international business, Nafy initially worked in the tech industry. When he first baby was born, prematurely, she quit her job to better care for her family. Later, she turned to food and founded TERANGA in 2017. Today, TERANGA is the only U.S. company to sell bottled baobab fruit juice.

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Featured Recipes:

• Nyum Bai’s Phnom Penh (Cambodian Noodle Soup) by Nite Yun
• Mafè (Peanut Stew) by Nafy Flatley

Get the Book:

• Omnivore Books
• Amazon

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This week, we're excited to welcome food blogger and cookbook author Meike Peters to Salt + Spine, the podcast on cookbooks.

Meike is the James Beard-winning author of Eat In My Kitchen and her latest cookbook, 365: A Year Of Everyday Cooking And Baking. And her latest work is exactly that: 365 new recipes to fuel a year of home cooking. Meike has been sharing recipes from her home kitchen in Berlin on her blog, Eat In My Kitchen, and on her Instagram since 2013.

In today’s show, we’re talking with Meike about:

• how she went from a music label to pursuing a food career;
• the inspiration behind her work and how she approaches recipe testing;
• and developing a full year of approachable, varied recipes for her latest book.

Plus, of course, we’re playing a themed game with Meike – and we're featuring two recipes for her latest cookbook on saltandspine.com.

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*In response to travel restrictions and social distancing due to COVID-19, this week's interview was recorded remotely and not in-studio. Thanks for listening.*

BROOKLYN, NEW YORK—This week, we're excited to welcome Stacie Billis to Salt & Spine, the podcast on cookbooks.

Stacie Billis is a food writer whose award-winning blog, One Hungry Mama, was considered one of the first food blogs focused on parents and feeding your family. Stacie has also been the Founding Food Editor-in-Chief at the Cool Mom Picks network — and today, she shares her life, recipes, and tips as the "family cook" on social media.

Stacie is also one of the voices behind the popular podcast, Didn’t I Just Feed You, a show about feeding families that she co-hosts with Meghan Splawn, Associate Food Editor for Kitchn.com. [Salt + Spine host Brian Hogan Stewart has joined the DIJFY podcast twice to talk cookbooks with Stacie and Meghan—be sure to subscribe to their show!]

And of course, Stacie is a cookbook author — her first book, Make It Easy, focused on shortcuts using store-bought ingredients. And her latest, Winner! Winner! Chicken Dinner, is all about how to harness the flavor and versatility of—you guessed it—chicken.

In today’s show, we’re talking with Stacie about:

• how a background in child development led her to career in food writing
• the popularity of chicken — now the most consumed protein in the U.S., with the average American now buying 53 pounds, per person, per year — and some tricks for producing flavorful, juicy chicken dishes;
• and about her foray into podcasting, which cookbook authors she turns to as a home cook, and more.

And of course, we’re playing a chicken-themed game with Stacie at the end of the show — don't miss it!

* * *

Featured Recipes:

• Chicken Parmesan Meatballs
• Pineapple Chicken Salad with Green Beans and Toasted Coconut

Get the Cookbook:

Bookshop | IndieBound | Amazon

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SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Julia Turshen

Julia Turshen is the author of Small Victories, Feed the Resistance, and Now & Again.

Read More:

• Our love was a stack of pancakes covered in butter, maple syrup and whipped cream. And then it wasn’t. // Washington Post
• To Change Racial Disparity in Food, Let’s Start With Cookbooks by Julia Turshen // Eater
• The Resistance is Hungry by Julia Turshen // The New York Times
• Building Tools to Create Equity by Julia Turshen // James Beard Foundation
• Equity at the Table (EATT)

Bonus SALT + SPINE Features:

• Recipe: Applesauce Cake with Cream Cheese and Honey Frosting
• Recipe: Celebration Chicken with Sweet Potatoes and Dates
• Giveaway: Win your own copy of Now & Again. Enter here.

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books Paula Forbes of Stained Page News and Shakirah Simley of Nourish/Resist.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart.

Today's Episode: Alison Roman

This week, we're excited to welcome Alison Roman to SALT + SPINE, the podcast on stories behind cookbooks.

Alison is the author of Dining In: Highly Cookable Recipes and a contributor to Bon Appetit magazine and the New York Times. She also wrote Lemons (Short Stack).

After working in restaurants and bakeries in San Francisco and New York City, Alison jumped to food media, joining the team at Bon Appetit and eventually serving as the magazine’s Senior Food Editor, where she developed recipes that would define her cooking style.

We sat down with Alison at our studio in San Francisco’s The Civic Kitchen to discuss her style of cooking, her advice for home cooks, the uber-viral The Cookie, and what lipsticks to pair with various dishes.

Read More:

• Alison Roman articles in the New York Times
• "EVERYONE Is Making These Chocolate Chunk Shortbread Cookies," by Alex Beggs // Bon Appetit
• "How Cookbook Author Alison Roman Finds Balance in Chaos," by Alexandra Sifferlin // Medium

Bonus SALT + SPINE Features:

• Recipe: Slow Salmon with Citrus and Herb Salad
• Recipe: Decidedly Not-Sweet Granola

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

Today's Episode: Andrea Nguyen

This week, we're excited to welcome Andrea Nguyen to SALT + SPINE, the podcast on stories behind cookbooks.

Andrea Nguyen is the author of six cookbooks, including Vietnamese Food Any Day and the James Beard-winning The Pho Cookbook.

We sit down with Andrea at our studio in San Francisco's Civic Kitchen Cooking School to discuss her lifelong interest in cookbooks, grocery shopping, and play a pho/bahn mi game. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco.

Bonus Salt + Spine Features:

• RECIPE: Char Siu Chicken 
• RECIPE: Cashew Sesame Brittle

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About Salt + Spine

Salt + Spine is hosted by Brian Hogan Stewart.

Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay
Find us on Patreon, Instagram, Twitter, and Facebook.

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

Note: This episode was recorded remotely.

Food writer Alicia Kennedy joins us for a special bonus episode.

Following cookbook author Alison Roman's interview with The New Consumer, there's renewed discussion on a number of ongoing issues in the food industry—in particular, disparities in whose voices are heard, who gets access to audiences and platforms. Of course, these challenges and conversations are not new; but the high-profile drama Alison Roman ignited when calling out fellow cookbook author Chrissy Teigen brought the issues to the forefront among a wider, more mainstream audience.

Instead of focusing too much on the specifics of what transpired following Roman's interview, Salt + Spine producer Madeleine Forbes dialed up San Juan-based food writer Alicia Kennedy (author of the weekly newsletter From The Desk of Alicia Kennedy host of the podcast Meatless, which is on hiatus) to discuss some of the problems plaguing food media.

If you missed the whole drama, Stained Page News editor Paula Forbes (subscribe to her weekly newsletter here) has a summary:

In the interview, Roman criticized two Asian women (Chrissy Teigen and Marie Kondo) for having product lines before mentioning she was launching her own collection. (There were other criticisms, but I’m trying to be brief.) Over a series of tweets, Chrissy Teigen expressed her disappointment in Roman’s words…and also revealed she’s a producer on the show Roman mentioned in the interview. Roman tweeted her first apology. Teigen made her Twitter private. Roman issued a second, longer apology (click through IG above). Teigen made her Twitter public again and responds to the...

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HAVE A LISTEN: Loading Dock Talks is the new podcast hosted by Salt + Spine friend chef Preeti Mistry, where each week they talk with chefs, cookbook authors, and activists. Subscribe here.

ABOUT THIS EPISODE:

Preeti talks with Zoe Adjonyoh - chef, activist, and author - about connecting to her ancestral Ghanaian roots and building community through food, being a queer black woman in the industry, and about some of her favorite West African spices and ingredients.

For more from Zoe:

Her website

Her spices (and other fun things)

Her cookbook

Twitter: @ZoeAdjonyoh

Instagram: @zoeadjonyoh @ghanakitchen

Black Book: Website  |  Instagram

You can find Preeti:

Twitter |   Instagram  | Website

Produced by 

Copper & Heat

See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Nik Sharma

• Nik Sharma is the author of Season: Big Flavors, Beautiful Food, his first cookbook that's full of the food and flavors that have been influential throughout his life.
• Nik first began documenting his exploration of food on his blog, A Brown Table, which later became a regular column in the San Francisco Chronicle.
• An Indian Food Writer Breaks Free From Tradition by Mayukh Sen // The New York Times
• How to Write a Cookbook That Gets People Talking by Daniela Galarza // Eater

Bonus SALT + SPINE Features:

• Recipe: Curry Leaf Popcorn Chicken
• Giveaway: Win your own copy of Season! Enter here.

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Erica Perez of Oaktown Spice Shop.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Alon Shaya

• Alon Shaya is the author of Shaya: An Odyssey of Food, My Journey Back to Israel, his first cookbook. Part memoir and part cookbook, the book shows how "food saved his life" and how Alon "embraced his cultural heritage" and created a whole now "Southern-Israeli-Italian cuisine."
• Alon Shaya had a very public split with John Besh. Now he’s ready to open his own empire., by Devra Ferst // Mic
• A Note from Alon // Pomegranate Hospitality
• Alon Shaya Will Open Two New Restaurants This Year, by Hillary Dixler Canavan // Eater

Bonus SALT + SPINE Features:

• Recipe: Marinated Soft Cheese with Herbs and Spices
• Giveaway: Win your own copy of Shaya: An Odyssey of Food, My Journey Back to Israel! Enter here.

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

Today, we're excited to welcome ALICE FEIRING to Salt + Spine, the podcast on stories behind cookbooks, in our first-ever DRINKS WEEK. This week, we're releasing four all-new episodes with some of the leading authors of recent cocktail and wine books.

Alice Feiring is the James Beard-winning author of seven books on wine, including her latest, Natural Wine for the People: What It Is, Where to Find It, How to Love It. She has been the leading voice of natural wine for nearly two decades. She is the creator of The Feiring Line, the world's first independent natural wine newsletter. 

In today's show, we talk with Alice about the history of natural wine and the current natural wine movement, about how she's used her powerful voice to challenge and change a male-dominated industry, and of course play a wine-themed game.

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**Today's Episode: Carla Hall **

This week, we're excited to welcome Carla Hall to SALT + SPINE, the podcast on stories behind cookbooks.

Carla is the author of Carla Hall's Soul Food: Everyday and Celebration. She has written two other cookbooks, appeared on Top Chef and Top Chef All-Stars, and co-hosted ABC's The Chew from 2011 to 2018.

We sat down with Carla at our studio inside San Francisco's The Civic Kitchen to discuss the road trip she took for her latest book, her path to becoming a chef, and how she's using her platform to tell the food stories of black Americans.

Plus this week: We talk with The Washington Post's Bonnie Benwick about the top-selling cookbook of 2018 and why food media ignored it, and as always we check in with Celia Sack at Omnivore Books in San Francisco

Bonus Salt + Spine Features:

• Recipe: Chunky Tomato Soup with Roasted Okra Rounds
• Get the Cookbook: Omnivore Books (signed copies) | Amazon

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Read More:

• In Soul Food Cookbook, Chef Carla Hall Celebrates Black Culinary Heritage [NPR]
• Inside Carla Hall’s New Soul Food Cookbook And Roller Coaster Year [Essence]
• Carla Hall is ‘the most visible black person in food.’ Now she wants to take soul food mainstream. [Washington Post]

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About Salt + Spine

Salt + Spine is hosted by Brian Hogan Stewart.

Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay
Find us on Patreon, Instagram, Twitter, and Facebook.

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

HAVE A LISTEN: Counterjam is the third show on Food52's podcast new network. On Counterjam, host Peter Kim explores culture through food and music. Guests include A Tribe Called Quest founding member Jarobi White, Kelis, comedian Margaret Cho, chef and cookbook author Roy Choi, and many more. Subscribe here.

About this episode:

Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.

Referenced in this episode:

• 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.

See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Cal Peternell

Cal Peternell is the author of three cookbooks: Twelve Recipes, A Recipe for Cooking, and the latest, Almonds, Anchovies, and Pancetta. You might also know him from his two-decade tenure leading the kitchen at Chez Panisse, Alice Water’s famed Berkeley restaurant.

• Cooking by Ear, the podcast
• The 10 Dishes That Made My Career: Cal Peternell of Chez Panisse, by Susannah Chen // First We Feast
• Cal Peternell on Raising His Sons to Cook and What He Really Wants for Father's Day, by Lauren Masur // The Kitchn

Also in today's episode:

• How One Restaurateur Is Rebuilding Cookbook Collections Lost in the North Bay Fires, by Sarah Feldberg // Food & Wine

Bonus SALT + SPINE Features:

• Recipe: Bagna Cauda Salad with Optional Truffle Upgrade
• GIVEAWAY: Win your own copy of Almonds, Anchovies, and Pancetta here.

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Viola Buitoni.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Kristen Miglore

In our first Baking Week episode, we're excited to welcome Kristen Miglore to SALT + SPINE, the podcast on stories behind cookbooks.

Kristen is the Creative Director at Food52, where she oversees the Genius Recipes column. Her latest cookbook, Genius Desserts, is packed with 100 recipes that Kristen says will “change the way you bake." Plus, we stop by Omnivore Books in San Francisco to chat with Celia Sack.

Bonus SALT + SPINE Features:

• Recipe: Cacio e Pepe Shortbread by Charlotte Druckman
• Recipe: Chocolate Cloud Cake by Richard Sax

Subscribe:

Apple Podcasts | Spotify | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome KAUSAR AHMED to Salt + Spine, the podcast on stories on cookbooks.

Kausar is a chef, educator, and food stylist. She was born in Karachi, Pakistan and her debut cookbook, The Karachi Kitchen: Classic and Contemporary Flavors of Pakistan, explores the flavors of her hometown. She is also the founder of Kitchen Craft, an organization that offers nutrition/cooking classes to women and youth in Karachi's high-risk communities.

In today’s show, we’re talking with Kausar about Karachi cuisine, her process to self-publishing her cookbook, and how she's leaning into her role as an educator.

Also in today’s show:

We’re catching up with food writer and cookbook reviewer PAULA FORBES to discuss this fall’s upcoming cookbooks.

And we're chatting with CELIA SACK at Omnivore Books.

Bonus Salt + Spine Features:

Recipe: Lentil & Rice Pilaf

Recipe: Raita (Yogurt Sauce)

Buy the Book: Signed copies! from Omnivore Books || Also available from Amazon and Barnes & Noble

See acast.com/privacy for privacy and opt-out information.

See acast.com/privacy for privacy and opt-out information.

This week, we're thrilled to welcome John Becker & Megan Scott to Salt + Spine, the podcast on cookbooks.

While it might seem weird to say a book — not an author — needs perhaps no introduction, that feels like a fitting statement for Joy of Cooking. With 20 million copies in print, it’s the most-published cookbook in the us and often considered the most popular. And for many, the most beloved.

And it all dates back to 1931 — nearly 90 years ago — when John Becker’s great-grandmother, Irma Rombauer, self-published 3,000 copies of a cookbook she titled Joy of Cooking, using half her life savings. And after several updates and revisions over the years — some of them more divisive than others — the fourth generation of the Rombauer/Becker family has taken oven the helm.

John and Megan spent nearly a decade working on this edition — and while it keeps the spirit of Joy alive with 4,000 favorite recipes “revised and updated” — it also includes 600 new recipes. It continues to be a door-stopping 1,200 pages. There are numerous new and improved elements in this edition: new American classics like Chicago-style deep dish pizza and buckeyes now complement classics like brownies, roast turkey, and apple pie. Modern recipes — from a kimchi mac and cheese and a roasted cauliflower with green olives and lemon — share the pages with new globally inspired dishes like Thai-style wings, mapo dofu, and lamb shawarma.

In today’s show, we’re talking with John and Megan about:

• how they tested and developed these thousands and thousands of recipes -- all without a dishwasher;
• how it was Joy of Cooking that brought them together in the first place;
• and how they’re continuing on the traditions and significance of the Joy of Cooking brand.

Plus, we play a Joy of Cooking-themed game with John and Megan.

Also, in today’s show:

• Cookbook critic Paula Forbes of Stained Page News joins us to preview new cookbooks being published in April.
• Recipes from Joy of Cooking for Black Bean Soup, Banana Bread Cockaigne, and Miso-Glazed Eggplant – all available on www.saltandspine.com.

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This week, we're excited to welcome Gabriela Cámara to SALT + SPINE, the podcast on stories behind cookbooks, in our first-ever live podcast taping in front of an audience at Omnivore Books in San Francisco.

Gabriela is the chef-owner of the famed seafood restaurant Contramar (Mexico City) and Cala (San Francisco). Her first cookbook, My Mexico City Kitchen, brings her “vegetable-forward, legume-loving, seafood-centric style” to your home kitchen.

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This week, we're excited to welcome ALEKSANDRA CRAPANZANO to Salt + Spine, the podcast on stories behind cookbooks.

Aleksandra is the author of Eat. Cook. LA. Recipes from the City of Angels. She's a screenwriter and food writer, penning a food column for the Wall Street Journal. Her first cookbook was The London Cookbook: Recipes from the Restaurants, Cafés, and Hole-in-the-Wall Gems of a Modern City. She’s the recipient of the MFK Fisher Award for Distinguished Writing from the James Beard Foundation.

In Eat. Cook. LA., Aleksandra writes that Los Angeles is a city that has "long been almost suspicious of food" and with a "bad case of culinary insecurity." But today, she writes, "the City of Angels is now sparkling with culinary stardust."

In today's show, we're talking with Aleksandra about the transformation of Los Angeles' dining scene, including the roles of Hollywood and the streaming industry, and the rise of farmers' markets and juice bars. Plus, we're talking about the role cookbooks and writers — including her journalist mother — have had on her career, and playing a LA-chef-themed game.

Bonus Salt + Spine Features:

Recipe: Spicy Lamb Breast from Bryant Ng of Cassia, Santa Monica

Recipe: Pomegranate Couscous by David LeFevre of Manhattan Beach Post, Manhattan Beach

Buy the Book: Omnivore Books (signed!) | Amazon

See acast.com/privacy for privacy and opt-out information.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan.

Today's Episode: Imogene Tondre

• The Hottest Cookbooks of Summer 2018 by Daniela Galarza // Eater
• ‘Cuba, the Cookbook’ explains the layers of cultures that go into the island’s cuisine by Sheryl Julian // Boston Globe
• Cuba: The Cookbook Reivew by Nick Harman // Foodpedia

Bonus SALT + SPINE Features:

• Recipe: Corn Arepas
• Recipe: Family-Style Rice Pudding

Subscribe:

Apple Podcasts | Stitcher | GooglePlay

SALT + SPINE:

Our website is SaltAndSpine.com.

Find us on Patreon, Instagram, Twitter, and Facebook.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books.

Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

See acast.com/privacy for privacy and opt-out information.

This week, we're excited to welcome MARIA ZIZKA to Salt + Spine, the podcast on stories behind cookbooks.

Maria is the author of The Newlywed Table: A Cookbook to Start Your Life Together. She has worked on around a dozen other cookbooks, including Tartine All Day, Everything I Want to Eat, and This Is Camino.

In 2018, Forbes named her one of the 30 Most Influential People In Food & Drink Under 30.

In today’s show, we’re talking with Maria about what led her from thinking she would become a doctor to a culinary program in Italy — how she has approached co-writing cookbooks with chefs — and what books and authors have inspired her. Plus, we’re playing a Newlywed-themed game!

Also in today’s show, we’re chatting with the food-obsessed Chicago couple behind the popular Cooking The Books blog about the cookbooks they’ve been working through recently.

Bonus Salt + Spine Features:

Recipe: Braised Chicken Legs with Green Olives and Lime Gremolata

Recipe: Summer-on-a-Platter Salad

Buy the Book: Omnivore Books (signed!) | Amazon

See acast.com/privacy for privacy and opt-out information.

Today's Episode: Yasmin Khan

This week, we're excited to welcome Yasmin Khan to SALT + SPINE, the podcast on stories behind cookbooks.

Yasmin is the author of two cookbooks: The Saffron Tales: Recipes from the Persian Kitchen and Zaitoun: Recipes and Stories from the Palestinian Kitchen.

We sit down with Yasmin at our studio in San Francisco's The Civic Kitchen Cooking School to discuss her cookbooks, traveling through Israel and the West Bank to chronicle Palestinian cuisine, and her love of pomegranates. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco.

Bonus Salt + Spine Features on our website:

• RECIPE: Mussakhan (Roast chicken with sumac and red onions)
• EXCERPT: Hear Yasmin reading from Zaitoun.

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About Salt + Spine

Salt + Spine is hosted by Brian Hogan Stewart.

Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay
Find us on Patreon, Instagram, Twitter, and Facebook.

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

See acast.com/privacy for privacy and opt-out information.

**Today's Episode: Ellen King **

This week, we're excited to welcome Ellen King to SALT + SPINE, the podcast on stories behind cookbooks.

Ellen is the author of ***Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour from Hewn Bakery***.

We sat down with Ellen at our studio inside San Francisco's The Civic Kitchen to discuss how heritage grains can make baked good more tolerable and enjoyable for those with gluten sensitivity, what drew her to bread baking, her interest in history, and we plan a pun-filled bread game.

And this week, we chat with **Deborah Reid about her recent piece for Eater, **“Selling Cookbooks in the Age of Amazon”.

Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco

Bonus Salt + Spine Features:

• Recipe: Heritage Dark Chocolate Brownies
• Get the Cookbook: Omnivore Books [signed copies!] | Amazon

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Read More:

• "Baker Ellen King Wants To Change The Way America Eats Bread" | Food Republic

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About Salt + Spine

Salt + Spine is hosted by Brian Hogan Stewart.

Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay
Find us on Patreon, Instagram, Twitter, and Facebook.

Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore.

We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch.

See acast.com/privacy for privacy and opt-out information.

This week, we’re excited to welcome TODD RICHARDS to Salt + Spine, the podcast on stories on cookbooks.

Todd is the chef-owner of Richards' Southern Fried in Atlanta's Krog Street Market and culinary director of two fo the most lauded airport restaurants in the country: One Flew South and Chicken+Beer, both in Atlanta's Hartsfield-Jackson Airport.

Todd's first cookbook, Soul: A Chef's Culinary Evolution in 150 Recipes, explores his culinary roots and shares his inventive takes on classics. Todd calls this cookbook his "homage to the cuisine of my family" as well as a "testament to what I've discovered on my journey as a chef."

In today’s episode, we’re talking with Todd about his culinary arts career, what he learned about family while putting together his first cookbook, and what chefs have been influential to him.

Also in today’s show:

We’re stopping by OMNIVORE BOOKS in San Francisco to chat with CELIA SACK.

Bonus Salt + Spine Features:

Recipe: Shrimp Hot Chicken-Style

Buy the Book: Amazon and Barnes & Noble

See acast.com/privacy for privacy and opt-out information.

This week, we're excited to welcome CAROLYN JUNG, NORA HARON, JEN BIESTY, and ANGELO SMITH to Salt + Spine, the podcast on stories behind cookbooks.

Carolyn is the author of East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries, which features 40+ chefs including Bijan's Nora Haron, Shakewell's Jen Biesty, and Pizza Antica's Angelo Smith.

In today's live show, we joined Carolyn and the chefs at the book launch party at Neyborly in Oakland's Jack London Square. We talk the importance of the East Bay dining scene, memorable cookbooks, and play an East Bay celebrity game. 

Plus: Recipes for Nora Haron's Laksa and Angelo Smith's Warm Brussels Sprout Salad.

GET THE BOOK: Omnivore Books (signed!) | Amazon

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This week, we're excited to welcome ALLISON AREVALO to Salt + Spine, the podcast on stories behind cookbooks. This week's show was recorded live in front of an audience at The Civic Kitchen in San Francisco.

Allison is the so-called “Mac-and-Cheese Maven” behind Homeroom, the Oakland, CA restaurant she co-opened in 2010. After seven years, she stepped back—selling off her shares to spend more time with family and friends—and found herself hosting weekly Pasta Friday dinners at her home.

Allison’s second cookbook, The Pasta Friday Cookbook: Let’s Eat Together, pulls together 52 of her favorite pasta and sauce combinations (she never repeats a pasta shape!) along with salads and side dishes. Her first cookbook is The Mac + Cheese Cookbook.

In today’s show, Allison joined us for a live pasta dinner at The Civic Kitchen in San Francisco, where we discussed how “what’s the worst that could happen” approach to life, her pivot from Homeroom to Pasta Friday, and what influences her. Plus: We’re playing a pasta-themed game with Allison.

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NOTE: This is a two-part conversation. We suggest starting with the episode featuring our conversation with Jesse (one earlier in your podcast feed) and continuing with this chat with Julie.

This week, we're excited to welcome actor Jesse Tyler Ferguson and chef/food writer Julie Tanous to Salt + Spine, the podcast on stories behind cookbooks.

Jesse and Julie are the co-authors of Food Between Friends, their debut cookbook that features recipes inspired by both of their upbringings and favorite dishes they like to cook together.

After a serendipitous meeting at a dinner party, Jesse and Julie formed a quick friendship. Before long, they were cooking together regularly and friends began asking for recipes. A food blog was born. And then, Clarkson Potter took notice and the duo had a cookbook deal.

The book is heavy on dishes inspired by the authors' childhoods: Julie's Alabama roots (think a fried green tomato salad or an ode to buttermilk biscuits with three recipes) as well as Jesse's New Mexico upbringing (green chiles pop up in a chicken enchilada pie and a chutney served with pork loin, plus the actor's takes on both sweet and savory sopaipillas).

Jesse and Julie also feature a number of jointly developed recipes—a grilled skirt steak paired with pineapple salsa or the ground beef & pickle tacos inspired by LA's now-shuttered Malo.

In this week's two episodes, we talk with Julie about her culinary background (graduated from the Institute of Culinary Education, worked in Saveur's test kitchen) and hear from Jesse on lifelong love for cooking and cookbooks. We learn how their friendship formed, how they approached the unique format of their double-billed cookbook, and put them both to the test in our culinary game.

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Angela Garbacz is the founder of the Lincoln, Nebraska pastry shop Goldenrod Pastries, which is focused on “inclusive baking,” the term Angela uses to describe her menu full of baked goods without dairy or gluten. Angela’s distilled her recipes and two decades of professional baking experience into her first cookbook, Perfectly Golden, which offers everything from confetti cookies to her grandmothers’s famous peach coffee cake. And all the recipes are easily adaptable — you can use butter or dairy, if you’d like, or make them gluten- and/or dairy-free.

Named one of Time magazine’s “most innovative women in food and drink," and included on Cherry Bombe magazine's "100 List" of influential women in the industry, Angela has been leading the conversation on dietary-sensitive baking and female empowerment for years. And while Perfectly Golden will bring those stellar baked goods into your kitchen, it’s also a book rooted in family and female empowerment, as Angela shares stories of baking with her grandmother, turns the pen over to her mother, and celebrates the women who run her shop.

Angela joined us remotely from her bakery early in the pandemic to #TalkCookbooks— if you hear some bustling in the background, her team was hard at work adapting to the new normal. And stick around as we’re closing today’s show by playing a baking game with Angela.

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Hi there!

Our Spring 2023 season of the Salt + Spine podcast kicks off right here, right now, with a marvelous returning guest: the delightful Claire Saffitz.

In today’s episode, Claire and I discuss:

* How she’s worked to create dessert recipes that speak to everyone—from sweet to tart, simple to complex.

* The impact of the pandemic on her creative process as she embarked on writing book No. 2, What’s for Dessert.

* Which cookbook authors inspire Claire, and which books she turns to time and again—including community cookbooks!

* Her advice to home bakers, based on years of creating recipes for curious novices looking for a boost.

Plus, as always, we put Claire to the culinary test in our signature game.

The Book!

We 💚 local bookstores. Find your copy of Claire’s What’s for Dessert at Bookshop or a signed copy (!) from Omnivore Books.

P.S. Find Claire’s first book, Dessert Person, on Bookshop and Omnivore.

The Recipes!

This week, paid subscribers will get two featured recipes from Claire’s What’s for Dessert—these vibrant No Bake Grapefruit Bars and an utlra-swirly Flourless Chocolate Meringue Cake.

Get these recipes this week by becoming a paid subscriber! Salt + Spine is a reader-supported publication. Paid subscribers get bonus content like featured recipes and more for just a few dollars per month.

The Chat!

In today’s episode, Danny Bowien and I discuss:

* Growing up in Oklahoma after being adopted from his birthplace of South Korea, and a lingering nostalgia for Olive Garden.

* His journey to becoming a chef, from an early job at a pizza shop to culinary school to winning the Genova Pesto World Championship.

* The process of opening Mission Chinese Food and how he handled being catapulted to a new level of fame.

* The inspiration behind his latest cookbook, Mission Vegan, and some of the ways his culinary repertoire has evolved in recent years.

Plus, as always, we put Danny to the culinary test in our signature game.

The Recipes!

This week, paid subscribers will get two featured recipes from Danny’s Mission Vegan.

This week, Maren Ellingboe King joins us to #TalkCookbooks. But first…

In today’s episode, Maren and I discuss:

* How her upbringing in the Midwest influenced her decision to pursue a career in food.

* Her work at food media outlets like Food & Wine and Sunset magazine as well as culinary events companies like Just Add Salt.

* The inspiration behind her first cookbook, Fresh Midwest, including how a collection of family recipes compelled her to tackle the project.

Plus, as always, we put Maren to the culinary test in our signature game.

We 💚 local bookstores. Find your copy of Maren’s Fresh Midwest at Bookshop or from Omnivore Books.

This week, paid subscribers will get two featured recipes from Maren’s Fresh Midwest—Wild Rice Salad with Butternut Squash & Pomegranates and Maren’s Apple Cake. Get both with a paid subscription or a free 7-day trial.

Get these recipes this week by becoming a paid subscriber! Salt + Spine is a reader-supported publication. Paid subscribers get bonus content like featured recipes and more for just a few dollars per month.

Episode 157: Noah Galuten

In this week’s episode, Noah and I discuss:

* His early interest in both food television (Lidia Bastianich, Ming Tsai) and cookbooks (Marcella Hazan, Edna Lewis),

* How he fell into opening up new locations of Bludso’s BBQ and then teaming up with Kevin Bludso to co-author Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul … and then with chef Jeremy Fox to write On Vegetables: Modern Recipes for the Home Kitchen,

* The pandemic-inspired “Don’t Panic Pantry” video series, which went onto become the concept for his first solo cookbook,

* And the chef’s favorite pantry staples, including dried seaweed.

Plus, as always, we put Noah to the test in our signature culinary game.

The Don’t Panic Pantry Cookbook by Noah Galuten

As the world changes around us, we are constantly vacillating between two different versions of ourselves: the one who wants to be healthier and the one who wants to be excited, or comforted, by the food that we eat. We all want to eat "better," but what does that mean? This book is here to say: Don't panic.

Don't panic about learning how to cook; or environmental sustainability; or nutrition. Don't panic about what to make for breakfast or dinner or midnight snacks, because Noah Galuten has your back! In Noah's kitchen, trying really matters, perfection is overrated, and better is good enough.

We 💚 local bookstores. Pick up your copy of Noah’s The Don’t Panic Pantry Cookbook here.

This week, paid subscribers will receive a recipe for Noah’s Vegan Minestrone with Miso Pesto, his riff on Soupe au Pistou, the “French classic in which a usually mild broth gets livened up at the very end with a dollop of pistou (French pesto) placed onto each bowl.”

Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.

Episode 158: Vicky Bennison

In this week’s episode, Vicky and I discuss:

* Growing up for several years on a farm in Kenya, where her father was working in agricultural development, and how she formed a relationship with food at an early age;

* Her nearly-decade-long project, Pasta Grannies, to document the time-honored techniques and recipes passed down through generations of nonnas, the Italian grandmothers;

* The diversity of regional pasta and cooking styles around Italy, and the stories behind these recipes;

* Her cookbooks, including her debut award-winning Pasta Grannies: The Official Cookbook that has now been translated into six languages, and her latest, Pasta Grannies: Comfort Cooking.

Plus, as always, we put Vicky to the test in our signature culinary game.

Pasta Grannies: Comfort Cooking by Vicky Bennison

"Heartwarming and deliciously comforting." - Stanley Tucci

Who better to take inspiration from than Pasta Grannies who have spent their lifetimes plating up comfort and connection. Vicky Bennison, the author of the bestselling Pasta Grannies cookbook, brings you more heart-warming recipes and stories from our favourite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book that shows you how to make authentic Italian food that everyone will enjoy.

We 💚 to support local bookstores!

This week, paid subscribers will receive two recipes from Vicky’s latest cookbook: Anna Maria's Ziti alla Genovese (Pasta with Stewed Beef from Naples) and Nini's Arancini (Sicilian Deep-Fried Rice Balls)

Salt + Spine is supported by listeners like you. For this week’s recipes—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.

Hi there, fellow cookbook lover. I’m here with great news: We’rrrreeee bacccckkkkk, baby! Season 13 (but who’s counting?) of Salt + Spine starts right here, and we’ve got an awesome line-up of conversations headed your way this fall. Plus, loads of new featured recipes, bonus content, events, and more. We’ve got Deb Perelman. Dan Pelosi. Katie Parla. Hetty McKinnon. AND MORE! Like I said, “we’re bacccccckkkk, baby!”

If you’re not yet a paid subscriber to Salt + Spine, I’d love to extend a special offer of 20% off monthly or annual subscriptions for up to a year. Act fast - this is only valid for the first week of our new season!

A few fun things I’ve been reading lately…

* B. Dylan Hollis (if you have TikTok, you’ve seen his vintage recipes) has one of the breakout cookbooks of the year with “Baking Yesteryear.” He talks to the New York Times (B. Dylan Hollis is Bananas for Vintage Self-Published Cookbooks) about his growing collection of community cookbooks:

* “Community cookbooks come from the church ladies and bridge clubs of the United States. They are the menus and the recipes of everyday folks. They’re a treasure trove of information,” Hollis said. He makes an excellent point: “You’re not going to find Velveeta fudge in an Anthony Bourdain cookbook.”

And now, onto this week’s show with guest Frankie Gaw:

Pssssssst. Hey there, do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:

Episode 159: Frankie Gaw

In this week’s episode, Frankie and I discuss:

* How growing up in a Taiwanese-American family in Ohio shaped his relationship with food, and how he felt pulled toward a career in food media while working in tech,

* The loss of Frankie’s father, which led to a period of self-reflection that pushed Frankie to re-evaluate his priorities and purpose,

* A winding path—through Skyline Chilis and his grandmother’s recipes and a design-related career and a successful food blog and Instagram—that ultimately led to his debut cookbook, First Generation.

Plus, as always, we put Frankie to the test in our signature culinary game.

First Generation: Recipes from My Taiwanese-American Home by Frankie Gaw

In First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.

In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.

Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.

We 💚 local bookstores. Pick up your copy of Frankie’s First Generation here:

This week, paid subscribers will receive two recipes from Frankie’s First Generation: First up, his Lap Cheong Corn Dogs, “a dream pairing of cornbread batter and Chinese sausage—destined to be together in the mind of a young Asian American kid from suburban Ohio.” Plus, Frankie’s Stir-Fried Rice Cake Bolognese. “I can trace my love of Bolognese all the way back to third grade,” Frankie writes, “when my best friend, who lived across the street, introduced me to what would become one of my favorite meals: SpaghettiOs with Meatballs.”

These recipes will drop into paid subscribers’ inboxes in the next 48 hours! To get these and hundreds more featured recipes, become a subscriber today.

Salt + Spine is supported by listeners like you. If you love cookbooks, what are you waiting for?

This Week’s New Cookbook Releases

Fall is hereeeee! It’s officially cookbook season. And here’s what is fresh this week:

* I Could Nosh: Classic Jew-Ish Recipes Revamped for Every Day by Jake Cohen

* [🎙 Jake on SALT + SPINE: Jake Cohen on Jew-ish cuisine, reinventing recipes, and becoming the ‘gay Ina Garten’]

* The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope by José Andrés (Longer Tables with José Andrés), World Central Kitchen, and Sam Chapple-Sokol

* Pasta Every Day: Make It, Shape It, Sauce It, Eat It by Meryl Feinstein of pasta social club

* Simply Symon Suppers: Recipes and Menus for Every Week of the Year by Michael Symon and Douglas Trattner

* The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson and Danica Novgorodoff

* Gohan: Everyday Japanese Cooking: Memories and Stories from My Family's Kitchen by Emiko Davies

* The Food of Sicily: Recipes from a Sun-Drenched Culinary Crossroads by Fabrizia Lanza

* Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen by Ravinder Bhogal

* Pasta et Al: The Many Shapes Of A Family Tradition by Alec Morris

* Restaurant Gordon Ramsay: A Story of Excellence by Gordon Ramsey

Happy Friday folks! This week’s episode is a wee bit late because it’s a live show (!!!) which means the audio gave us a slight technical run-around. But it’s a fun one, for sure, in which we chat with Katie Parla in front of a live audience at our beloved Omnivore Books in San Francisco.

First — last week, I shared the New York Times profile of B. Dylan Hollis, and this week the NYT is back (via Salt + Spine friend Priya Krishna) with a full feature on TikTok stars and how they’re changing the name of the cookbook game. “[Hollis] is one of several TikTok creators, many of them with little or no professional cooking experience, who have gone from tinkering in their home kitchens to topping best-seller lists in a remarkably short time. In the process, they’ve shot a jolt of energy into a sagging cookbook market.”

Now, let’s head to Italy…

* Hey there, do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:

Episode 160: Katie Parla

In this week’s episode, Katie joined me in front of an audience at Omnivore Books in San Francisco to discuss:

* The cuisines of Italy’s islands—which involve less fish and seafood than you might think;

* Her decision to self-publish her latest cookbook, Food of the Italian Islands—and why she’ll keep self-publishing in the future;

* What she wishes she knew when she first moved to Italy 20 years ago.

Plus, as always, we put Katie to the test in our signature culinary game.

Food of the Italian Islands by Katie Parla

A transportive cookbook inviting readers through Sicily, Sardinia, and Italy’s lesser-known island destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Katie Parla will take you through the streets of Palermo where her great-grandfather was born, across the caper fields of volcanic Pantelleria, into the kitchens of Sardinia for lessons in ornate pasta making, and to the pristine waters of Ponza to dive for sea urchins. And no island adventure with Katie would be complete without a jaunt through the Venetian lagoon on her fishing boat Laura!

But Food of the Italian Islands isn’t just an island journey with your favorite Jersey girl. There are also over 85 recipes, both original and reimagined, that showcase the allure of the islands, including pane frattau featuring Sardinia’s beloved flatbread; bigoli in salsa, a party pasta popular in Venice; coniglio all’ischitana, braised rabbIt in the style of Ischia; torta caprese, Capri’s flourless chocolate-almond cake; and an array of pesto sauces from Pantelleria, Trapani, Linsoa, and Carloforte that will have you asking, “pesto genovese who?”

We 💚 local bookstores. Pick up your copy of Katie’s latest book here:

This week, paid subscribers will receive a recipe for Pesto Pantesco, the regional recipe from the island of Pantelleria, a speck south of Sicily, which employs tomatoes and the “wonderful, savory flavor of Pantelleria’s most famous export, salted capers.” Yum!

Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.

This Week’s New Cookbook Releases

* Made in Taiwan: Recipes and Stories from the Island Nation by Clarissa Wei

* Simply West African: Easy, Joyful Recipes for Every Kitchen by Pierre Thiam with Lisa Katayama

* Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters by Hillary Dixler Canavan

* A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts by Philip Khoury

* Crave: Bold Recipes That Make You Want Seconds by Karen Akunowicz

* Les Dames d'Escoffier New York Cookbook: Stirring the Pot by Silvia Baldini and Sharon Franke

* Gatherings: Casual-Fancy Meals to Share by America’s Test Kitchen

* Every Season Is Soup Season: 85+ Souper-Adaptable Recipes to Batch, Share, Reinvent, and Enjoy by Shelly Westerhausen Worcel

* Skinnytaste Simple: Easy, Healthy Recipes with 7 Ingredients or Fewer by Gina Homolka and Heather K. Jones R.D.

* Fraiche Food, Fuller Hearts: Wholesome Everyday Recipes Made With Love by Jillian Harris and Tori Wesszer

See you next week!

Hi there, happy Thursday! We’ve got a great chat with Smitten Kitchen herself (aka Deb Perelman) this week, so let’s cut right to it:

Episode 161: Deb Perelman

In this week’s episode, deb perelman of the smitten kitchen digest and I discuss:

* Her initial foray into blogging—from her short stint chronicling her dating life in New York City and shifting the focus to cooking;

* How she approaches cookbook writing, from her initial reluctance to write a cookbook to what makes “keeper recipes;”

* Where she finds inspiration, including which cookbooks she turns to.

Plus, as always, we put Deb to the test in our signature culinary game.

Hey there, do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:

Smitten Kitchen Keepers: New Classics For Your Forever Files by Deb Perelman

In her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Deb Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.

What's a keeper?

* a full-crunch cucumber salad you'll want to make over and over again for lunch

* a tomato and corn cobbler that tastes like summer sunshine

* an epic deep-dish broccoli cheddar quiche that even quiche skeptics love

* a slow-roasted chicken on a bed of unapologetically schmaltzy croutons

* a butterscotched apple crisp that will ruin you for all others

* perfect spaghetti and meatballs, better than ever

* Deb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the years

These are the fail-safe, satisfying recipes you'll rely on for years to come--from Perelman's forever files to yours.

We 💚 local bookstores. Pick up your copy of Smitten Kitchen Keepers here:

This week, paid subscribers will receive a recipe for Ginger Garlic Chicken Noodle Soup, the first recipe she worked on for this book and “the definition of a keeper.”

Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.

New Cookbook Releases*

*from this week and last week, as we’re behind! 😊

* The Ranch Table: Recipes from a Year of Harvests, Celebrations, and Family Dinners on a Historic California Ranch by Elizabeth Poett

* Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers by Tiffani Thiessen

* The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen by Jing Gao

* Always Hungry! by Laurent Degenais

* Sohn-mat: Recipes and Flavors of Korean Home Cooking by Monica Lee and Tien Nguyen

* Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking by Jacques Pépin

* The Secret of Cooking: Recipes for an Easier Life in the Kitchen by Bee Wilson

* Seafood Simple by Eric Ripert

* Lidia's From Our Family Table to Yours: More Than 100 Recipes Made with Love for All Occasions by Lidia Bastianich

* The Korean Cookbook by Junghyun Park and Jungyoon Choi

* Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden by Nichole Accettola

* Unwind: A Devotional Cookbook for the Harried and Hungry by Aarti Sequeira

* The Lula Cafe Cookbook: Collected Recipes and Stories by Jason Hammel

* Zingerman's Bakehouse Celebrate Every Day: A Year's Worth of Favorite Recipes for Festive Occasions, Big and Small by Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

* A Man & His Kitchen: Classic Home Cooking and Entertaining with Style at the Wm Brown Farm by Matt Hranek

* Slow Drinks by Danny Childs

* Signature Cocktails by Amanda Schuster

* The Chocolate Chip Cookie Book: Classic, Creative, and Must-Try Recipes for Every Kitchen by Katie Jacobs

* Now & Then: A Collection of Recipes for Always by Tessa Kiros

* Natasha's Kitchen: 100+ Easy Family-Favorite Recipes You'll Make Again and Again by Natasha Kravchuk

* Latinísimo: Home Recipes from the Twenty-One Countries of Latin America by Sandra A. Gutierrez

* Familia: 125 Foolproof Mexican Recipes to Feed Your People by Marcela Valladolid

* Cooking: Simply and Well, for One or Many by Jeremy Lee

* Diner: Day for Night by Andrew Tarlow

* Cook Clever: One Chop, No Waste, All Taste by Shivi Ramoutar

Hi, long time! Phew, October is always the wildest cookbook month—it’s even officially dubbed National Cookbook Month—and we’ve been a bit quiet around here. With two little ones running around the house, germs have been rampant, and my voice just hasn’t been cooperating. So we’re catching back after falling a bit behind on our fall release schedule and thrilled to share today’s chat with Hetty Lui McKinnon with all of you.

And now, somehow, it’s Oct. 31 - Halloween! I’m a sucker for anything fall. We’re in a judgment-free zone, of course, so I’ll readily admit that I’m happily ordering pumpkin-spiced lattes. I made chili as soon as the temps dipped a bit after our recent heat wave. I broke out my extra warm sweaters, put them away (see: heat wave), and broke them out again.

Tonight, I’m making a big batch of Eric Kim’s Creamy Baked Macaroni and Cheese, which keeps it simple with cheddar and Velveeta. It feels equal parts crowd-pleasing (we’re talking actual toddlers here) and nostalgic. (Usually, for holidays, Martha Stewart’s baked mac is my trusted go-to.)

Ah, and costumes. How fitting that we’re talking with Australia-born Hetty today as my family prepares to transform into the animated, hilarious Australian sheepdog family of Bluey, Bingo, Chili, and yours truly, Bandit. Wish us luck on the trick-or-treat streets!

📖 What I’m Reading

* Kristin Jensen writes about the publication of Butter Boy, the new cookbook from Paul Flynn, “the beloved chef at the Tannery in Waterford and the Irish Times food writer,” wondering: Is a cookbook without photos so retro it's radical?

🎧 What I’m Listening To

* Self-promo: I was so honored to share the origin story of Salt + Spine on the Everything Cookbooks podcast with friends of the show Kate Leahy, Molly Stevens, and Kristin Donnelly. This trio (plus fourth co-host Andrea Nguyen) really ask great questions and it made for a fun and engaging chat. Listen here or wherever you podcast!

🍳 What I’m Cooking

* You already know the Halloween menu: Creamy Baked Macaroni and Cheese by Eric Kim [New York Times]

Episode 162: Hetty Lui McKinnon

In this week’s episode, Hetty Lui McKinnon and I discuss:

* The loss of her father when she was a teenager, and the impact his passing had on her relationship with her family and with food. “As a child,” Hetty writes in Tenderheart, “I didn’t see living among cartons of fresh produce as anything but normal. … My memories of my father are suspended in time, a disrupted dream without an ending. Every memory I have of him is through the lens of a child. He was tenderhearted—generous, caring, affectionate, kind, and playful.”

* Her path to writing Tenderheart, her fourth and most personal book to date. Hetty first wrote about her father’s passing in an essay for Peddler, her self-published journal on food and culture.

* How Hetty approaches recipe development and her “deep obsession” with vegetables, which leads to recipes in Tenderheart like Cabbage Carbonara-ish, Chocolate-Eggplant Brownies, Tingly ‘Cacio e Pepe’ Snow Peas with Rice Noodles, Lazy Butternut Squash Tiramisu, and—on of my new favorite lunches—an egg salad in which Hetty swaps out the egg for roasted Brussel sprouts. Genius! (By the way, in addition to Hetty’s cookbooks, she publishes recipes regularly with The New York Times and on her Substack, To Vegetables, With Love .)

* Plus, as always, we put Hetty to the test in our signature culinary game!

For more great listening, our 2021 episode with Hetty is here:

Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds by Hetty Lui McKinnon

Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables.

We 💚 local bookstores. Pick up your copy of Hetty’s Tenderheart here:

Hetty’s previous cookbooks include Neighborhood, Community, Family, and To Asia, With Love.

This week, paid subscribers will receive two featured recipes from Hetty’s Tenderheart—a stunning eggplant dish that gets a classic char siu treatment, and a “carrot-laden ramen” that draws on the smell-memory of satay. These are dropping on Thursday, along with an excerpt of Hetty reading from Tenderheart.

Salt + Spine is supported by listeners like you. For this week’s recipes—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.

This Week’s New Cookbook Releases

* Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly

* Big Heart, Little Stove by Erin French

* Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung

* Hungry As Hell by Michelle Davis + Matt Holloway

* Preserved: Condiments Darra Goldstein, Richard Martin, Cortney Burns

* Preserved: Fruit Darra Goldstein, Richard Martin, Cortney Burns

Psst, we were quiet the past couple of weeks, so catching up on a bunch of other new releases I hope you didn’t miss!

* Just Eat by Jessie James Decker

* More is More: Get Loose in the Kitchen by Molly Baz

* Rintaro: Food and Stories from a Japanese Izakaya in California by Sylvan Mishima Brackett

* The Global Pantry Cookbook by Ann Taylor Pittman + Scott Mowbray

* Chocolate All Day by Steve Hodge

* Fish Butchery: Mastering the Catch, Cut, and Craft by Josh Niland

* Joshua Weissman: Texture Over Taste by Joshua Weissman

* Let's Bake Bread! by Bonnie Ohara

* Let's Eat Paris! by François-Régis Gaudry

* The Encyclopedia of Cocktails by Robert Simonson

* ScheckEats―Cooking Smarter: Friendly Recipes with a Side of Science by Jeremy Scheck

* Basics with Babish: Recipes for Screwing Up, Trying Again, and Hitting It Out of the Park by Andrew Rea

* Bread and Roses: 100+ Grain Forward Recipes featuring Global Ingredients and Botanicals by Rose Wilde

* Make It Japanese: Simple Recipes for Everyone by Rie McClenny

* Maman & Me: Recipes from Our Iranian American Family by Roya Shariat

* My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora by Yewande Komolafe

* Polish’d: Modern Vegetarian Cooking from Global Poland by Michal Korkosz

* The Chutney Life: 100 Easy-to-Make Indian-Inspired Recipes by Palak Patel

* Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma