Talking With My Mouth Full (David Leite & Amy Traverso)

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

David and Renee talk to Lisa Fain of Homesick Texan about chicken fried steak, cream gravy, and brisket, reader Beth Kujawski about brownies, and Mama Leite about Portuguese carne assada. David reads his essay, "If I Were a Mother." Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

Mentioned in this episode:

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

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

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

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

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

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

In this episode:

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

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

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

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

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

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

In this episode:

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

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

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

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

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

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

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

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

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

Finally. After seven years, Talking With My Mouth Full, hosted by David Leite and Renee Schettler, is back. To celebrate the reboot, Renee and David offer an amuse-bouche of several of David's essays. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

As we hunker in place, many of us have turned to baking bread as comfort. and no recipe has been more popular than no-knead bread. Zoë François, co-author of "Artisan Bread in Five Minutes a Day," revisits her famous recipe, discusses why it's sudden;y so popular again, and answers readers' questions. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Baker Kate McDermott, who has written two books on pies and offers virtual classes on baking pie, talks to David and Renee about the secrets to being comfortable with trusting your instincts when making pie. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

Recipes mentioned in this episode:

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

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The hot weather blazed in this week. And to celebrate summer and our First Annual Sweat Fest, Joanne Chang, chef and owner of Flour Bakery in Boston, MA, shares her mom's hot and sour soup. Firefighter and paramedic Nicole Harrison extolls the benefits and responsibilties of cooking in a firehouse. And David and The One go another round of city vs. country in Green Acres. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Josh Wesson is, without a doubt, Bacchus incarnate. He came into the studio to give us a few pointers on what wines to pair with Thanksgiving dinner. Or so we thought. Twenty minutes later, we were entranced and utterly in awe of his knowledge and humor. In this podcast, he offers up wine after wine and wine that work for Thnaksgiving dinner. He discusses sparkling wines, white wines, rosé wines, and red wines--all $20 or under. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

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

Mentioned in this episode:

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

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

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

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

David and Renee sit down with master knife maker Quintin Middleton to talk about the art and pleasure of handmade knives, the importance of family, honor, and a shot at the American Dream. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

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

In this episode:

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

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

Mentioned in this episode:

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

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

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

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

David and Renee talk with Jess Patterson, owner of The Co-Op Sullivan Island in South Carolina, about his best-selling frosés in all their incarnations like strawberry, chile pepper, even beer daiquiri. Plus Jess offers a simple at-home frosé recipe. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

Mark Scarbrough and Bruce Weinstein on cooking with liquor. Author Jess Thomson reveals her worst kitchen disaster. And David and The One on the merits of city vs. country living. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

In this episode, David and Renee answer more of your questions about bread baking, plus questions regarding cooking pasta properly, making donuts, and refrigerator jams. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Grace Young talks about her video series “Chinatown Stories” and how the once thriving New York neighborhood has been decimated by coronavirus. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

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

Recipes mentioned in this episode:

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

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

In this episode, Amy and David pass along their favorite kitchen hacks, shortcuts, and quick tips to make your time in the kitchen more efficient and economical. (Oh, and learn what a "sucky machine" is...

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

In this episode:

• Italian Sausage Soup
• Blizzard Beef
• Baker's Joy Spray
• Pastry Rolling Cloth Set
• Stupid Kitchen Hacks 1
• Gross Kitchen Hacks 2
• Petition for HBO’s “Julia”

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

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

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

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

Mentioned in this episode:

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

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

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

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

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

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

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

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

Recipes mentioned in this episode:

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

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

In this episode, David and Renee answer readers' questions about sourdough starters, baking steels, broken batters and buttercreams, and green eggs--and not the kind Dr. Seuss likes. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

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

Click here for photos from Amy's trip.

Recipes mentioned in this episode:

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

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Restaurants mentioned in the episode:

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

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

Ah, school lunches. They ain't what they used to be. Kids today are pickier than ever, and school cafeterias aren't exactly bastions of nutrition. Debbie Koenig, author of "Parents Need to Eat Too: Nap-Friendly Recipes, One-Handed Meals, and Time-Saving Kitchen Tricks for New Parents," offers some sound strategies to get your fussy eaters eating. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

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

David and Renee explore the question-filled world of sourdough starters and bread baking with bread baking expert Andrew Janjigian, a senior editor at Cook's Illustrated Magazine and America's Test Kitchen and a baking instructor at King Arthur Flour. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

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

In this episode:

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

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Kitchens, kitchen, kitchens. They're are on everyone's mind this episode. David Leite discusses his kitchen renovation, TV celebrity and cookbook author Rachel Khoo chats about cooking in a tiny Paris kitchen, John Bridges--our etiquette maven--is quizzed on all manner of kitchen and dining protocol, and Faith Durand chats about non-baked desserts from her book "Bakeless Sweets." Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Cenk Sönmezsoy, the brain and brawn behind the bestselling cookbook The Artful Baker, talks to David and Renee about life in Istanbul, desserts, the pleasures of baking (especially brownies), and being an artist. Chocoholics, this is a must-listen. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

We all seem to have questions about how to cook dried beans these days. And who better to answer them than heirloom bean company Rancho Gordo founder Steven Sando, who talks about how to select, soak, and cook these pantry staples. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

Tomorrow, Sunday, March 9, 2024, is the 96th Annual Academy Awards. In their inimitable way, Amy and David created their own show—The First Annual Talking with My Mouth Full Food Awards. In it, they nominated, voted, and named their own winners in categories such as Best Funny Food Scene, Best Food Opening Credits, Best Scene with Raw Eggs (or the Irving G. Thalberg Salmonella Award), and so much more. Put on your gown or tux and join them!

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

In this episode:

• Recipes
• Cider-braised Rosemary Chicken with Leeks & Beans
• Blueberry Snacking Cake
• Flapjacks (Amy filled them with fresh raspberries)
• Golden Syrup
• NYT Marry Me Chicken

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• Food Scenes
• Willy Wonka Opening scene
• Meryl Streep moans, "Butter!"
• Eat Drink Man Woman opening scene
• Tortilla Soup opening scene
• Breakfast at Tiffany's opening scene
• The lobsters are loose in Annie Hall
• The family dinner in Saturday Night Fever
• "I'll have what she's having" in When Harry Met Sally
• Spaghetti with syrup in Elf
• Caviar and baby corn in Big
• “I have nipples, Greg. could you milk me? in Meet the Parents
• “Prison cooking scene in Goodfellas
• Clemenza's meatballs in The Godfather
• "Leave the gun, take the cannoli." in The Godfather
• Making ram-don in Parasite
• "Tyler’s Bullshit" in The Menu
•  The strudel scene in Inglourious Basterds
• Feast of the seven fishes in The Bear
• Wallace and Gromit planning a trip to source cheese in Wallace and Gromit
• The presentation of the Brie in Julie & Julia
• Emma Stone learns to tell a joke in Poor Things
• "You fold in the cheese," in Schitt's Creek
• Royale with Cheese in Pulp Fiction
• The egg yolk scene in Tampopo
• Cook an egg on her stomach in Hot Shots
• White Castle scene in Harold and Kumar
• The capezzoli di venere scene in Amadeus
• The peach scene in Call Me by Your Name
• Every chocolate scene in Chocolat
• Pastries and shoes in Marie Antoinette
• Pasta and arias in Eat, Pray, Love
• Quail stuffed with foie gras and truffle vol-au-vents in Babette's Feast
• The timbalo scene in The Big Night
• Gaston eats eggs in Beauty and the Beast
•  Cherries jubilee in The Holdovers
• The pastel de nata scene in Poor Things
• Dinner scene in Killers of the Flower Moon

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

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

In this episode:

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

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Autumn couldn't get any finer especially with David Leite and Renee Schettler talking to author Amy Traverso about cooking with apples; The One and David chat with David Lesniak and David Muniz, owner of London's Outsider Tart bakery; food writer and blogger Michael Procopio reads his essay "Like an Arancino"; and the great icon of Rhode Island, coffee syrup, receives a Leite's Loves accolade. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Fear not, we have, arguably, one of the finest lineups of Thanksgiving experts to help, soothe, delight, and fortify you. Seattle Chef Tom Douglas serves up remarkable menu ideas. Lynne Rossetto Kasper dishes up some outrageous Thanksgiving disasters and how to avoid them. Wesson talks wines for Thanksgiving dinner. And etiquette expert John Bridges suggests ways to deal with pesky guests. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

Mentioned in this episode:

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

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

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

This episode is a change of pace. Memoirist and writing teacher Marion Roach Smith explains to writers and readers what makes a powerful memoir, by discussing structure, truth, language, character, and so much more. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Food blogger, percussionist, and inimitable host Molly Yeh instructs David and Renee in how to host a salon. Along the way she divulges her most bawdy moments from recent salons, her secret recipe for dumplings inspired by an ale house, and the rules for salons, including the right mix of people to invite. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

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

David and Renee talk grilling with Nashville-based chef and cookbook author Matt Moore, including the best way to make barbecue pork, how to grill fish, foolproof approaches to indirect grilling, and more. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Celebrity chef and outspoken advocate for restaurant workers, Hugh Acheson discusses how quarantining has decimated the hospitality industry and offers some ideas of what we can do to help. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

Recipes mentioned in this episode:

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

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

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

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

In this episode, David and Renee learn about the art of Southern cooking, specifically proper fried chicken, the dos and don'ts of slaw, and the beauty of pimento cheese from cookbook author and Southern home cook Rebecca Lang. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

Mentioned in this episode:

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

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In this episode, David and Renee talk to John Becker (great grandson of original author Irma Rombauer) and his co-author and wife, Megan Scott, about how Joy has spoken to home cooks for almost 90 years. They discuss how they put their imprint upon the classic and the scandal of the 1997 edition. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Happy New Year!

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

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

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We’re always looking for kitchen hacks and shortcuts to make your life easier. We’re not purists and we feel that most of the time, perfection isn’t worth the pursuit. However, there are some techniques, tools, and habits that really make your cooking better, and we’ve spent some time compiling a list of the fussy and annoying things that we feel are worth the trouble. Let us know if you agree!

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

In this episode:

• Homemade Corned Beef
• Homemade Pastrami
• Brownie Pie
• Coconut Cream Pie
• Sour Cream Sugar Cookies
• Split Pea Squash Stew with Basil and Serrano

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'Tis the season for parties--pool, cocktail, beach, barbecue, cookout, clambake--and the last place you want to be is behind the bar serving up every which cocktail every which way. Kara Newman, spirits editor at Wine Enthusiast Magazine and author of "Cocktails for a Crowd" comes to your rescue with recipes for bottles, pitchers, and flagons of the most enticing cocktails that even your most jaded hipster friends won't be able to resist. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

Mentioned in this episode:

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

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

Cookbook author Shauna Sever, a dyed-in-the-wool Midwesterner, discusses brownies, pound cake, banana bread, Twinkie Bundt cake, and so many other desserts along with her 5 Baking Tenets of the Midwest and the remarkable ethnic influences on Midwest desserts. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Christmas is here and the goose is getting fat. That's why we have Hank Shaw, author of "Duck, Duck, Goose," talking about an unusual Christmas goose preparation. Also food writer Dorie Greenspan, pastry chef Christina Tosi, and blogger Joy the Baker share their favorite Christmas cookie recipes. We also have author Maria del mar Sacasa on holidays punches and lifestyle guru Elizabeth Mayhew offering simple but sassy entertaining ideas. Like we said: Merry, merry. Happy, happy. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

Food editor and cookbook author Amy Traverso talks New England summertime fare—lobster rolls, fried clams, and blueberry pie. Correspondent Emily Schario lets us in on a friendly Zoom Iron Chef competition. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

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

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

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

Michael Ruhlman, food writer, author, and vocal advocate for real food and home cooking, discusses his newest treatise, The Book of Schmaltz: A Love Song to a Forgotten Fat. He explains what schmaltz is, how to render it, and how to cook with it. And most surprisingly, schmaltz can be substituted for butter in baked goods. Think a chicken pot pie nestled in a schmaltz crust. Oy. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Homesick Texan Lisa Fain on the right way to make chicken-fried steak. Reader Beth Kujawski calls in about brownies. And Mamma Leite talks about David's favorite recipe, carne assada. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.

Tony Bourdain isn’t the only one who tells all! Sparked by Amy's recent confession that she doesn't like--GASP!--mashed potatoes, our beloved hosts reveal a confessional's worth of secrets about making sourdough, shoplifting children, expired half and half, dog kibble--and so much more.

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

In this episode:

• Julia Child's Coq au Vin
• Meatball Stroganoff
• Veal Piccata
• Mare Luna restaurant
• Marie's Crisis Cafe
• Daily Provisions
• Amy's Instagram post about icky food words
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Instagram: @amytraverso @davidleite

Twitter: @amytraverso @davidleite

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