Recipe

16 Rugelach 

Dough

• 2 1/4 cups (288g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1/4 cup (40g) malted milk powder
• 1 teaspoon kosher salt
• 1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes
• 8 ounces (226g) cold cream cheese, cut into ½-inch cubes

Malted Milk Chocolate Filling

• 4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate
• 1/3 cup (53g) malted milk powder
• 1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 large egg, for egg wash, plus more if needed
• sanding sugar, for sprinkling

1. Make the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don’t have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don’t wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.
2. Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.
3. Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.
4. As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.
5. Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it’s best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.

Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza

Sicilian grandma dough

• 900 grams high-protein flour
• 100 grams whole-grain flour, preferably freshly milled
• 30 grams sea salt
• 720 grams (3 cups) water, at 65°F (18°C)
• 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
• 60 grams extra-virgin olive oil, plus more for oiling the pans

Onion & olive bread

• 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
• 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
• 45 grams red onion, thinly sliced (about 1/4 medium)
• 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
• 40 grams (3 tablespoons) extra-virgin olive oil
• Large flake or coarse sea salt for garnishSicilian grandma dough

Sicilian grandma dough

1. Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
2. In another large mixing bowl, combine the water and starter.
3. Create a crater in the flour and pour the liquids in the center.
4. Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
5. Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
6. Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
7. Rest at room temperature (covered) for 30 minutes.
8. Using about 40 grams of olive oil, lightly oil two or three baking pans.
9. Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
10. Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
11. Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.

Onion & olive bread

1. Preheat the oven with pizza stones to 475°F (250°C).
2. Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
3. Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
4. Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Recipe
Serves 24

Cake

• Unsalted butter or nonstick cooking spray
• 2 1⁄2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 2 cups packed dark brown sugar
• 1⁄2 cup (1 stick) unsalted butter, melted and cooled
• 1 cup canola oil
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 4 cups chopped peeled apples (about 3 large; I like a
  mix of Granny Smith and Golden Delicious)

Glaze

• 4 tablespoons (1⁄2 stick) unsalted butter
• 3⁄4 cup confectioners’ sugar
• 2 tablespoons maple syrup
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon kosher salt
• 1 tablespoon whole milk

1. Make the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.
4. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.
5. Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutes
6. Make the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners’ sugar, maple syrup, cinnamon, salt, and milk until smooth.
7. Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.
8. Slice the cake into pieces and serve. The cake is best the day it’s made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.

Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

• Simply Genius Cookbook
• Tara O'Brady's Genius Chocolate Chip Cookies
• Tara O'Brady on Substack

Genius-Hunter Extra Credit

• Tara O'Brady's Website
• Tara O'Brady's Instagram

• Simply Genius Cookbook
• Heidi Swanson's Genius 5-Minute Tomato Sauce

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply. 
Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing. 
Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at burnttoast@food52.com.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.

Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza

Sicilian grandma dough

• 900 grams high-protein flour
• 100 grams whole-grain flour, preferably freshly milled
• 30 grams sea salt
• 720 grams (3 cups) water, at 65°F (18°C)
• 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
• 60 grams extra-virgin olive oil, plus more for oiling the pans

Onion & olive bread

• 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
• 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
• 45 grams red onion, thinly sliced (about 1/4 medium)
• 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
• 40 grams (3 tablespoons) extra-virgin olive oil
• Large flake or coarse sea salt for garnishSicilian grandma dough

Sicilian grandma dough

1. Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
2. In another large mixing bowl, combine the water and starter.
3. Create a crater in the flour and pour the liquids in the center.
4. Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
5. Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
6. Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
7. Rest at room temperature (covered) for 30 minutes.
8. Using about 40 grams of olive oil, lightly oil two or three baking pans.
9. Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
10. Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
11. Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.

Onion & olive bread

1. Preheat the oven with pizza stones to 475°F (250°C).
2. Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
3. Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
4. Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Referenced in this episode 

• Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video)
• Korean American: Food That Tastes Like Home

Genius-Hunter Extra Credit 

• When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)
• Read some of Eric's writing on Food52's Table For One column!

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Recipe
Serves 4
For Oats

• 100g ghee or unsalted butter
• 1 small red onion, finely diced
• 1 celery stick, finely diced
• 1 carrot, peeled and finely diced
• 1 large tomato, finely chopped
• 2 small green chillies, finely chopped
• 1 tablespoon garam masala
• 1 teaspoon salt
• 100g rolled oats or porridge oats
• ¼ teaspoon ground turmeric a pinch of hing (asafoetida)
• 500ml chicken stock or water
• 4 tablespoons tangy onions (see below)
• a small handful of well-chopped curly
• leaf parsley freshly cracked black pepper

For Tangy Onions

• 1 small red onion
• 2 generous tablespoons apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper

To Make the Oats

1. Melt the ghee or butter in a sturdy-bottomed pot over a low heat. When hot, add the onion, celery and carrot and cook for about 10 minutes, until the onions are translucent and the vegetables have softened, but none have taken on any colour.
2. Add the tomato, chillies, garam masala and salt. Season with a few healthy grinds of black pepper and stir everything together. Increase the heat to medium and cook for 3 minutes, until the tomatoes begin to break down.
3. Add the oats, turmeric, hing and stock or water. Bring the mixture back to a simmer, stirring continuously, for about 2–4 minutes, until the oats cook and thicken – you want the consistency of a well-formed but loose porridge, as this is the essence of what you’re creating.
4. Place the hot masala oats in serving bowls and top each with a spoonful of tangy onions (see below) and a sprinkling of chopped parsley.

To Make Tangy Onions

1. To prepare the tangy onions, peel a small red onion, cut in half, then thinly slice using a mandolin or sharp knife.
2. Sprinkle the salt and cracked black pepper.
3. Sprinkle the apple cider vinegar over the onions and, using your fingers, massage together.

Referenced in this episode 

• Joy's Plum and Lemon Curd Cake
• Joy's Moon Pie Bar
• Joy's Dark Chocolate Tahini Skillet Cookie

Genius-Hunter Extra Credit

• Joy the Baker's Website
• Find Joy on Instagram!

Recipe

16 Rugelach 

Dough

• 2 1/4 cups (288g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1/4 cup (40g) malted milk powder
• 1 teaspoon kosher salt
• 1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes
• 8 ounces (226g) cold cream cheese, cut into ½-inch cubes

Malted Milk Chocolate Filling

• 4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate
• 1/3 cup (53g) malted milk powder
• 1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 large egg, for egg wash, plus more if needed
• sanding sugar, for sprinkling

1. Make the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don’t have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don’t wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.
2. Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.
3. Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.
4. As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.
5. Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it’s best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

Referenced in this episode 

• Julia Turshen's Fried Eggs 
• Lindsay Maitland Hunt's Slow Roasted Chicken with Crispy Skin 
• Yasmin Khan's Stunning Citrus Cake
• Dorie Greenspan's French Yogurt Cake
• Dorie Greenspan's Caramel-y Chocolate Cookies
• Tara O'Brady's Chocolate Chip Cookies
• Jessie Sheehn's Snickerdoodles (Ketchup optional)
• Ali Slagle's Chicken Caesar Salad
• Monifa Dayo's Potato Salad 

Be sure to order your copy of Simply Genius to find this and so many other simply genius recipes

Recipe
Serves 1

• 1/2 cup (50g) old-fashioned rolled oats
• 1 1/4 cups (300ml) unsweetened almond milk, plus more for serving
• Salt
• 4 teaspoons cocoa powder
• 2 tablespoons creamy or chunky almond butter
• Maple syrup (optional

1. Simmer the oats: To a medium nonstick skillet, add the oats, almond milk, a pinch of salt, and the cocoa. Bring to a simmer over medium heat, stirring frequently and scraping the bottom and sides with a silicone spatula, until the oats are tender and creamy, about 5 minutes. Reduce the heat if it starts boiling too wildly, and don't wander away or it might boil over on you. Stop cooking when the oatmeal is a little looser than you want, as it will thicken as it cools.
2. Top and eat: Swirl in the almond butter and maple syrup. Add more milk if you'd like. Serve hot and clean up fast.
3. Store: Leftover oatmeal will keep well in a container in the fridge for a few days though it will thicken as it cools. Reheat in the microwave or in a nonstick skillet over medium heat, stirring in a splash of milk or water.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Recipe
Makes 24 bars
 

Shortbread Base

• 1 2/3 cups (214g) all-purpose flour
• 1/3 cup (67g) granulated sugar
• 1/2 teaspoon kosher salt
• 12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted
• 1 large egg yolk
• 1 teaspoon vanilla extract

Salted Speculoos Caramel

• 3/4 cup (175 grams) packed light brown sugar
• 4 tablespoons (1/2 stick/57g) unsalted butter
• 1/4 cup (59 ml) light corn syrup
• 1 14-ounce can (414 ml) sweetened condensed milk
• 1/3 cup (90 grams) speculoos cookie butter (see Note)
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

Topping

• 1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips
• 1/2 cup (about 3 ounces/85 grams) white chocolate chips
• 4 tablespoons (59 ml) whole milk, divided
• 2 tablespoons (36 grams) speculoos cookie butter, divided
• Flaky sea salt, for sprinkling

1. Make the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.
2. While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.
3. As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.
4. Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Stock is endlessly versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost! 

• Beef Stock
• Chicken Stock

And here are a couple super useful tools to help you make the best stock possible. 

• Hestan Roasting Pan
• Five Two Roasting Pan
• Souper Cubes for Stock Storage

Recipe

Makes 1 Cake

• 4 large eggs
• 1 cup / 200 grams granulated sugar
• 14 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• grated zest of one lemon or orange
• 1 1/2 cups + 1 tablespoon / 200 grams cake flour
• 1/2 teaspoon fine sea salt

1. Preheat the oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf pan
2. Separate the eggs and let them come to room temperature. In a good-sized mixing bowl, whisk the egg yolks to break them up a bit. Add the sugar and whisk until they are thick and pale. Add the melted butter, vanilla and lemon zest and whisk until smooth. Add the flour and stir with a rubber spatula until no streaks remain.
3. Using electric beaters or in a stand mixer, beat the egg whites until they form soft peaks. Add the salt and beat until they form stiff peaks. Stir a quarter of the whites into the yolk mixture to lighten it. Then gently fold the remaining egg whites into the batter.
4. Pour the batter into the prepared pan and bake for 55 minutes, or until a knife inserted into the center of the cake comes out nearly clean. Allow the cake to cool for 10 minutes in the pan, then remove to a wire rack.
5. Serve at room temperature. If not eating the cake until later, allow it to cool all the way to room temperature, then wrap in plastic and store at room temperature.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Referenced in this episode 

• Cook, Eat, Repeat
• Where to See Nigella Live

Genius-Hunter Extra Credit

• Nigella's Instagram
• Nigella Lawson's No-Bake Nutella Cheesecake
• Nigella Lawson’s Chicken & Pea Traybake

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

Find more incredible pasta recipes in a copy of  Simple Pasta 

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 4
Gnocchi with Luxurious Pomodoro

• 1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi
• 1/2 cup extra-virgin olive oil
• 4 to 6 anchovy fillets, chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons tablespoons oregano leaves
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• Finely grated Pecorino Romano or Parmigiano-Reggiano for serving

Potato Gnocchi

• 1 1/2 pounds unpeeled russet potatoes
• 1 large egg, beaten
• 1/3 cup finely grated Pecorino Romano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour

Pomodoro

1. In a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don’t let the oil get too hot or it will fry the anchovies rather than melt them.)
2. Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)
3. Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.
4. To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it’s a good indication they’re done. Pop one in your mouth to make sure it’s cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.

Gnocchi 

1. In a large wide pot, add the potatoes and enough water to cover them (you’ll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.
2. Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.
3. In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.
4. Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won’t be rolling out immediately, cover with a piece of plastic wrap.
5. Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb’s width. (If you’d like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.
6. If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don’t defrost, just boil frozen; otherwise, they will fall apart.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Referenced in this episode 

• Hetty's new book, Tenderheart pre-order
• Hetty's recent book, To Asia with Love 
• Kristen's Simply Genius Cookbook

Genius-Hunter Extra Credit

• Hetty's Instagram

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

Referenced in this episode:

• Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.
• Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!

Recipe
Serves 24

Cake

• Unsalted butter or nonstick cooking spray
• 2 1⁄2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 2 cups packed dark brown sugar
• 1⁄2 cup (1 stick) unsalted butter, melted and cooled
• 1 cup canola oil
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 4 cups chopped peeled apples (about 3 large; I like a
  mix of Granny Smith and Golden Delicious)

Glaze

• 4 tablespoons (1⁄2 stick) unsalted butter
• 3⁄4 cup confectioners’ sugar
• 2 tablespoons maple syrup
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon kosher salt
• 1 tablespoon whole milk

1. Make the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.
4. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.
5. Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutes
6. Make the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners’ sugar, maple syrup, cinnamon, salt, and milk until smooth.
7. Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.
8. Slice the cake into pieces and serve. The cake is best the day it’s made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.

Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Referenced in this episode 

• First Generation: Recipes from My Taiwanese-American Home
• Frankie's Website 
• Frankie's Instagram

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Makes 16 brownies (8 to 10 milligrams THC per brownie)

Cannabutter

• 1/2 cup (113 grams) unsalted butter
• 1 gram quality cannabis flower

Weed brownies

• 1/4 cup (21 grams) natural cocoa powder, plus more for the pan
• Cannabutter (above)
• 1/2 cup (100 grams) chopped dark chocolate
• 1 1/4 cups (250 grams) granulated sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 large eggs
• 3/4 cup (90 grams) all-purpose flour
• 1/2 cup (57 grams) chopped toasted nuts (optional)

1. Make the cannabutter, following the quantities listed above and my step-by-step guide linked here.
2. Butter an 8x8-inch pan, then dust with cocoa. Heat the oven to 350°F (177°C).
3. In a bain marie (or in the microwave in 10-second intervals), melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the sugar, molasses, vanilla, and salt.
4. Add one egg at a time, mixing well after each. Beat for about 5 minutes, until a 5-second ribbon forms on the top of the batter when you lift the whisk. Stir in the chopped nuts (if you’re using them). Sift or whisk the flour with the cocoa powder, then add to the chocolate mixture. Combine just until the flour disappears (don’t overmix).
5. Pour the batter into the pan and place in the center of the oven. Bake for about 25 minutes, until a glossy top forms and starts to crack. Keep an eye on the edges, they will firm up first. To check, insert a toothpick near the corner—it should have a few moist crumbs.
6. Let cool on a wire rack for at least 10 minutes before cutting into 16 brownies. (If you’d like—and if your pan isn’t glass—you can plunge the pan into cold water immediately out of the oven. The temperature shock achieves a chewy crust while maintaining the gooey center, a tip I learned from Eric Kim.)
7. Store the brownies in an airtight container for up to a week. For longer storage, cut and freeze the brownies, then warm up in the microwave or oven before serving.

If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. 

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

• Simply Genius Cookbook
• Tara O'Brady's Genius Chocolate Chip Cookies
• Tara O'Brady on Substack

Genius-Hunter Extra Credit

• Tara O'Brady's Website
• Tara O'Brady's Instagram

• Simply Genius Cookbook
• Heidi Swanson's Genius 5-Minute Tomato Sauce

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

• Pre-order the Simply Genius cookbook (+ get an instant sneak peek at 14 new recipes and riffs!)
• Why Dorie Greenspan's French Yogurt Cake is Genius
• Watch Kristen make her way through this cake

Genius-Hunter Extra Credit

• Dorie Greenspan's Instagram

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Molly and Declan talk about the recent resurgence in popularity of the fried chicken sandwich, the sandwich's true origin, and ease any anxieties re: at-home deep frying.

 Thanks to our listeners, especially those of you who called in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Molly and Declan debate the merits of bacon, sausage, ham, and pastrami (?); and find a home for the english muff.

Special thanks to our listeners for your questions, especially those of you that called in. We still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

August 11th, 2022 there will be new episodes of Burnt Toast featuring conversations with Food52 writers, staff members, and community members. Follow along for stories, advice, recommendations, and more!

Molly and Declan make a turkey sandwich that's, dare we say, succulent and not boring.

Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

In pursuit of a not-gross, not-bland egg salad, Molly and Declan  give it the cae sal treatment.

Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Also, Molly and Declan call up our first winner of a year-supply of Cabot cheese!

Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub). 

Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Molly and Declan talk about the most incorrectly named sandwich, debate butter vs. mayo, augments vs. condimenti, and whether a grilled cheese without cheddar is one at all.

Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.

Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

• Watermelon and Red Birds: A Cookbook for Juneteenth and Other Black Celebrations
• Nicole Taylor on Instagram

Genius-Hunter Extra Credit

• The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). 

Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

You can hear more from Not Lost at https://podcasts.pushkin.fm/notlost?sid=burnttoast

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 6

• 2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces
• 1 small onion, chopped
• 1 garlic clove, minced
• Salt and pepper
• 2 tablespoons olive oil
• 1 small pat butter
• 1 28-ounce can whole tomatoes, with juice
• 1 cup red wine
• 5 sprigs fresh thyme
• 5 sprigs fresh oregano
• 1 Small handful of fennel seeds
• 1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)
• 1 pound Pappardelle
• 1 handful Freshly grated Parmesan

1. Preheat oven to 325° F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.
2. Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.
3. Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.
4. Cook 1 to 2 pounds pasta according to package directions. When it’s is ready, put into individual bowls and top with ragu and lots of Parm. Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

"I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —Lisa Ruland

Referenced in this episode:

• A Chocolate Cake That Celebrates Mothers—Lost & Found (Food52)
• Chocolate Cake with Whipped Cream Frosting recipe

Find more My Family Recipe episodes here.

Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

• Citrus Cake From Yasmin Khan (Recipe)
• Yasmin's book,  Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus

Genius-Hunter Extra Credit

• Follow Yasmin on Instagram 
• More backstory, The story behind Ripe Figs

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.

Molly Baz's Cae Sal
Serves 4

• 1 garlic clove
• 1 lemon
• 4 romaine hearts

Dairy

• 2 large eggs
• 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving

Pantry

• 1/2 crusty baguette (about 6 ounces)
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Coarsely ground black pepper
• 4 oil-packed anchovy fillets
• 1 teaspoon Dijon mustard
• 1/2 cup canola or vegetable oil
• 1 teaspoon Worcestershire sauce

1. Make the croutons: Preheat the oven to 350°F. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.
2. Make the dressing:*
   Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and reserve the whites for another use.
   Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
   Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl.
   Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil.
   Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
   Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with aside of crouts.
   
   *You are about to make mayonnaise by hand, BUT it’s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion.
    
3. Prep the lettuce: Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet.**
   
   **It’s always a good idea to preseason your greens with some acid and salt so they are zippy and zingy and hold up to the dressing. The lettuce contains water, which is going to dilute the flavor of the dressing, so you’ll always need a little extra acid to combat that.
    
4. Serve: Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (1/4 cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.

How did your Cae Sal turn out? We want to hear all about it—leave us a rating + review!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

If you enjoyed listening to this podcast, be sure to follow Counterjam wherever you listen to your podcasts. 

With the help of dancehall legend Shaggy and reggae legend Ziggy Marley, host Peter J. Kim looks at Jamaican cuisine and culture: from patties to patois, the origins of toasting and (quite possibly) the smoothie, the underlying current of personal and societal revolution that pulses through reggae, and what a Jamaican restaurant menu can tell you about the country's multicultural history.

Referenced in this episode 

• Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video)
• Korean American: Food That Tastes Like Home

Genius-Hunter Extra Credit 

• When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)
• Read some of Eric's writing on Food52's Table For One column!

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Makes 16 brownies (8 to 10 milligrams THC per brownie)

Cannabutter

• 1/2 cup (113 grams) unsalted butter
• 1 gram quality cannabis flower

Weed brownies

• 1/4 cup (21 grams) natural cocoa powder, plus more for the pan
• Cannabutter (above)
• 1/2 cup (100 grams) chopped dark chocolate
• 1 1/4 cups (250 grams) granulated sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 large eggs
• 3/4 cup (90 grams) all-purpose flour
• 1/2 cup (57 grams) chopped toasted nuts (optional)

1. Make the cannabutter, following the quantities listed above and my step-by-step guide linked here.
2. Butter an 8x8-inch pan, then dust with cocoa. Heat the oven to 350°F (177°C).
3. In a bain marie (or in the microwave in 10-second intervals), melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the sugar, molasses, vanilla, and salt.
4. Add one egg at a time, mixing well after each. Beat for about 5 minutes, until a 5-second ribbon forms on the top of the batter when you lift the whisk. Stir in the chopped nuts (if you’re using them). Sift or whisk the flour with the cocoa powder, then add to the chocolate mixture. Combine just until the flour disappears (don’t overmix).
5. Pour the batter into the pan and place in the center of the oven. Bake for about 25 minutes, until a glossy top forms and starts to crack. Keep an eye on the edges, they will firm up first. To check, insert a toothpick near the corner—it should have a few moist crumbs.
6. Let cool on a wire rack for at least 10 minutes before cutting into 16 brownies. (If you’d like—and if your pan isn’t glass—you can plunge the pan into cold water immediately out of the oven. The temperature shock achieves a chewy crust while maintaining the gooey center, a tip I learned from Eric Kim.)
7. Store the brownies in an airtight container for up to a week. For longer storage, cut and freeze the brownies, then warm up in the microwave or oven before serving.

If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. 

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Referenced in this episode 

• Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie Sahni
• Watch this recipe (food52)
• Classic Indian Vegetarian and Grain Cooking

Genius-Hunter Extra Credit

• Julie Sahni's Curried Avocado with Garlic and Green Chiles
• Learn Indian cooking from the master herself - Take a cooking class with Julie

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Maurizio's instagram

The Perfect Loaf  website

Be sure to check out Kanchan Koya on her Instagram @ChiefSpiceMama, and on her website, SpiceSpiceBaby.com. 

Mentioned in this episode: 

• Bimpy's Giambotta (recipe)
• Bimpy's Giambotta (video)

A very special thanks to Dan Pelosi AKA Grossy Pelosi for helping to inspire us in prepping our meals for the year to come!

Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline. We’ll get to the bottom of it together.

If you enjoyed this episode and want to hear more, be sure to find Hotline Offline wherever you listen to you podcasts.

Today we're celebrating our favorite food traditions. Esther is joined by her sister Jen to reminisce about their own traditions and hear from our listeners about eating a selection of german sausages on Christmas, a cooking a famous brisket, and somehow burning spaghetti every Friday night.

A very special thanks to Jennifer Choi for stopping by the podcast to reminisce and talk about our listener's favorite traditions! Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline. We’ll get to the bottom of it together.

Mentioned in this episode:

• Grandma Potatoes recipe
• Mama's Potato Clover Rolls recipe
• Carrot Ring recipe

A very special thanks to Ella Quittner for seeing and acceptingour patheti—erm—perfectionist tendencies, and to our listeners who called in their questions! Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline. We’ll get to the bottom of it together.

• Butternut Squash Lasagna recipe (as shared on Food to Love)
• Radicchio & Pickled Radish Salad recipe
• Chef Neal Harden's Whole Roasted Cauliflower with Turmeric-Tahini Sauce & Pistachios
• Raspberry & White Chocolate Tart with Cocoa Crust recipe
• How to whip coconut cream into, well, whipped coconut cream
• Seeded Brown Rice Crackers recipe
• Heirloom Bean Bourguignon recipe (as shared onThe Full Helping)

A very special thanks to author and Food52 Resident Amy Chaplin for sharing so much veg-spo, and also to our listeners who called in their questions! Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline. We’ll get to the bottom of it together.

If you enjoyed this episode and want to hear more, be sure to find Hotline Offline wherever you listen to you podcasts.

Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.

If you're cooking along, here's the recipe we're making today; go ahead and grab the ingredients below (Francis starts listing them at 3:17), and start the episode when you're ready to cook.

Chinese American Thanksgiving Meatballs

• 2 tablespoons vegetable oil
• 1 bunch scallion, finely chopped
• 7 cloves garlic, very finely minced
• 1/4 pound stemmed fresh shiitake mushrooms, medium dice
• Diamond Crystal kosher salt, plus more as needed
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 tablespoons sugar
• 1 bunch scallion, finely chopped
• 7 cloves garlic, very finely minced
• 1 pound ground turkey
• 1/2 pound ground pork

Sauce

• 3 tablespoons extra-virgin olive oil
• 4 teaspoons peeled, finely minced ginger (from 1 1/2-inch piece)
• 1 (28-ounce) can diced tomatoes

1. Sear mushrooms: Heat the vegetable oil over high heat in a large saute pan. When the oil is shimmering-hot, carefully add the mushrooms and spread them out into one layer as best you can. Let sear, undisturbed, until richly browned, about 1 minute. Toss, spread out again, and let sear for another minute. Remove mushrooms from heat, season with salt to taste, and transfer to a medium bowl to cool.
    
2. Mix marinade: In a small bowl, combine the oyster sauce, sesame oil, 4 teaspoons sugar, 2 teaspoons Diamond Crystal kosher salt, and the chicken stock.
    
3. Mix aromatics: Add ½ cup of the chopped scallion and 3 cloves of finely minced garlic to the bowl with the mushrooms and stir to combine.
    
4. Make meatball mixture: Place the turkey and pork in a large mixing bowl and gently fold them together with your hands to start to combine. Pour in the marinade. Hold the fingers of one hand apart, as if holding a softball. Using that hand, stir the meat in one direction to mix in the marinade, being sure to agitate all the meat. When the meat has absorbed all the liquid and the mixture has gotten a bit sticky or tacky, stop. Add the mushroom mixture and gently fold to combine. Cover and let marinate for up to 4 hours.
    
5. Make sauce: Set aside 2 tablespoons of scallions for garnish. In a Dutch oven or other large, lidded braising pan, heat the olive oil over high heat until you see the first wisps of smoke. Add 4 cloves of minced garlic and stir until very aromatic, about 15 seconds. Add the ginger and stir until very aromatic, about 15 seconds. Add the remaining scallions and stir for 15 seconds. Add the can of tomatoes, bring it to a boil, and reduce heat to a simmer. Season with 2 teaspoons sugar and salt to taste. Cover and simmer for 15 minutes.
    
6. Form and cook meatballs: Meanwhile, use a large soup spoon to scoop up the meat mixture and using your hands, very lightly pat out 1 1/2-inch diameter meatballs. Set them on a plate. (You should have about 24 meatballs). After the sauce has simmered for 15 minutes, remove the lid and gently add the meatballs in one layer. Adjust heat to a bare simmer and cover the pot. Let poach / steam until the meatballs are just cooked through, 10-12 minutes.
    
7. Serve: Garnish with the reserved scallions and serve.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Referenced in this episode:

• Why You Should Make a Turducken (Even if You Don't Want to Eat it by the End) (Food52)
   

Genius-Hunter Extra-Credit:

• Follow along with Eric (and Jean's!) recipe testing for the book 
• Check out Ben's Thanksgiving spread
   

Special thanks to listeners Sarah Copeland, Melissa Dain, and Myo Quinn for sharing their stories. We'll be back next week with a genius recipe; if you come across one in your holiday prep, I'd love to hear about it at genius@food52.com. 

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.

Corn Grits with Wild Mushrooms & Jammy Eggs

Serves 4

• 4 to 8 large eggs, depending on how hungry you are
• 2 fresh corn cobs
• 3 tablespoons unsalted butter, divided
• 1/2 small yellow onion, finely chopped
• 1/4 cup diced roasted hatch chiles
• 1 teaspoon coarse sea salt, plus more to taste
• 1 cup medium-ground grits or polenta (not instant)
• 1/4 cup crumbled feta cheese (loosely packed)
• 1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
• 1 tablespoon neutral oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• Juice of half a lime
• 1 handful chopped cilantro leaves or chives, to garnish

1. Soft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.
2. Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.
3. Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.
4. Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.
5. Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.
6. Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they’re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.
7. Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.
8. To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

Referenced in this episode:

• My Family's Forever Banana Bread (Food52)
• Kristen's Family Banana Bread recipe

Genius-Hunter Extra-Credit:

• Did you catch part 1, fried eggs chez Mike, too?
• ICYMI: Our 10 Most Popular Banana Breads of All Time 

Referenced in this episode:

• The Crispy Fried Eggs That Made Me a Better Cook (Food52)
• Mike's Famous Fried Eggs recipe

Genius-Hunter Extra-Credit:

• Some more crispy egg-spo: ho bao dan (pocket eggs), kai dow (Thai fried eggs)

What's the recipe you first make in a new home? Tell me all about it at genius@food52.com. 

"I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —Lisa Ruland

Referenced in this episode:

• A Chocolate Cake That Celebrates Mothers—Lost & Found (Food52)
• Chocolate Cake with Whipped Cream Frosting recipe

Find more My Family Recipe episodes here.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Carla starts listing them at 1:03) before starting the episode.

Sorry, I Love Celery

Serves 4 to 6

Ingredients:

• 3 anchovy fillets packed in oil, drained
• 2 garlic cloves
• kosher salt
• freshly ground pepper
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon Aleppo pepper
• 10 Castelvetrano olives
• 6 Piparra peppers
• 1 bunch celery
• 2 ounces Parmigiano
• 1/2 cup parsley leaves and tender stems

1. In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)
2. Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
3. Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.
4. Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.
5. Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
6. Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:23) before starting the episode.

Tuna Avocado Toast

Serves One

• 2 slices of bread
• 1 small, ripe avocado
• 1 (5oz) can oil-packed tuna
• 1tbsp fresh squeezed lemon juice
• Kosher salt
• Fresh ground pepper

1. Toast 2 slices of bread however you want (toaster, broiler, pan).
2. Halve, pit, and peel 1 small ripe avocado and add to a bowl with 1 drained (5-ounce/140g) can oil-packed tuna, 1 tablespoon freshly squeezed lemon juice, and a big pinch each of kosher salt and freshly ground black pepper.
3. Mash with a fork until it’s as smooth or chunky as you want, adjust the seasonings to taste, then divide between the toast.
4. Finish with another squeeze of lemon and a sprinkle of salt and pepper. (Psst: If you want a more avocado-y situation, you can use a large avocado, then stretch to 3 to 4 slices.)

If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Peter starts listing them at 10:15) before starting the episode.

Instant Ramyun "Carbonara" 

Serves 1

• 1 packet instant ramen, such as Shin Ramyun
• 1 slice American cheese
• 1 large egg, divided

1. Put half of the ramen seasoning packet in a bowl; top with the cheese and then the egg yolk. Reserve the dried veggies and bottom-of-the-package crunchy noodle bits.
2. Simmer the "cake" of dried noodles, in a small saucepan of boiling water, until it just starts to unravel, about 1 minutes. Drop in the egg white and swirl with chopsticks, encouraging the noodles to further unravel.
3. Once the noodles are al dente (not soft!), drain and add them to the bowl. With chopsticks, mix the noodles with the yolk, cheese, and seasoning powder. The water on the noodles should help turn this all into a creamy, clingy sauce.
4. And, the pièce de résistance: garnish with the crunchy noodles and veggies for texture.

If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub). 

Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

Follow My Family Recipe wherever you listen.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Vallery starts listing them at 0:43) before starting the episode.

Ingredients

• 1/2 cup (1 stick/113 grams) unsalted butter
• 1 cup (125 grams) self-rising flour (see Author Notes)
• 1 cup (200 grams) granulated sugar
• 1 cup (240 milliliters) whole milk
• 1 teaspoon kosher salt
• 1 cup (150 grams) fresh or frozen blueberries
• Vanilla ice cream, for serving

One-Bowl Blueberry Buckle

1. Heat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.
2. Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it’s okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don’t get completely mixed; this yields the buttery, caramelized edges.
3. Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it’s golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.

Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 3.0

http://creativecommons.org/licenses/by/3.0/

In partnership with the Food52 Podcast Network, SoulPhoodie founders Tamara Celeste and Derek Kirk created the Black & Highly Flavored podcast to tell the stories and showcase the talent of Black creators and entrepreneurs excelling and innovating in the food and beverage space. 

This episode: Tamara and Derek speak with Saturated Ice Cream's Lokelani Alabanza—pastry chef and ice cream wizard devising need-to-have-now flavors all inspired by historic African-American cookbooks. She calls it, "like collecting antiques, but with food" — how cool is that? 

Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.

Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.

Meherwan Irani's Akuri

• 1 cup finely diced white onion
• 3 tablespoons vegetable oil
• Sea salt
• 1 cup diced tomatoes
• 2 tablespoons diced serranos (or any green chili de-seeded)
• 1/4 teaspoon turmeric
• 1/4 teaspoon kashmiri chili powder or cayenne
• 1 cup chopped cilantro
• 8 eggs
• 2 tablespoons half-and-half or heavy cream
• 2 tablespoons cold butter

1. In a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.
2. Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.
3. Stir for a minute and add 2/3 of the cilantro.
4. Sauté for another minute and turn the heat off.
5. Whisk eggs and half-and-half to combine well (but don’t let the eggs gets frothy).
6. Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.
7. The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.
8. In another 3-5 minutes, the eggs will be done. They should be soft and creamy.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

Peach Tart

• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 3/4 cup plus 1 teaspoon sugar
• 1/4 cup vegetable or canola oil
• 1/4 cup mild olive oil
• 2 tablespoons whole milk
• 1/2 teaspoon almond extract
• 2 tablespoons cold, unsalted butter
• 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)

1. Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
2. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
3. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

Have a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.

Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza

Sicilian grandma dough

• 900 grams high-protein flour
• 100 grams whole-grain flour, preferably freshly milled
• 30 grams sea salt
• 720 grams (3 cups) water, at 65°F (18°C)
• 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
• 60 grams extra-virgin olive oil, plus more for oiling the pans

Onion & olive bread

• 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
• 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
• 45 grams red onion, thinly sliced (about 1/4 medium)
• 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
• 40 grams (3 tablespoons) extra-virgin olive oil
• Large flake or coarse sea salt for garnishSicilian grandma dough

Sicilian grandma dough

1. Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
2. In another large mixing bowl, combine the water and starter.
3. Create a crater in the flour and pour the liquids in the center.
4. Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
5. Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
6. Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
7. Rest at room temperature (covered) for 30 minutes.
8. Using about 40 grams of olive oil, lightly oil two or three baking pans.
9. Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
10. Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
11. Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.

Onion & olive bread

1. Preheat the oven with pizza stones to 475°F (250°C).
2. Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
3. Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
4. Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). 

Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com. 

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:34) before  starting the episode).

Best Pan-Roasted Potatoes

• Small red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in size
• Olive oil
• Flaky salt, such as Maldon

1. Halve the potatoes and place the cut side down; halve each half again but keep these halves together.
2. Choose a cast iron skillet large enough to accommodate the halved potatoes. Add enough olive oil to coat the bottom of the pan 1/8 inch deep in oil. Heat the oil over medium heat until it begins to shimmer. Sprinkle a generous layer of salt into the oil all over the bottom of the pan, as evenly as possible in a thin layer. Place the potato halves onto the salt (keeping the pieces of second cut together so the potatoes look like just one half). Fry at medium heat (without peeking) until you are sure that the potatoes must be burning (they're not!), about 10 to 12 minutes depending on the size of the potatoes. At 10 minutes, gently turn over a potato half to see if it is nicely browned; if not, continue cooking a few more minutes.
3. When the potatoes are nicely browned, turn the heat as low as possible and cover the pan. You will hear spattering noises as the potatoes start to steam, and they will continue to brown under cover.
4. Cook about 20 minutes covered. The potatoes are done when a sharp knife slips into a potato easily. Serve hot. Kept covered with the heat off, they will keep for 30 minutes or more. If you are letting them stand, drain off any excess oil from the pan. They are equally good at room temperature.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

On this live taping conducted on Clubhouse, Counterjam host Peter J. Kim is joined by Japanese Breakfast, aka Michelle Zauner. They listen to a few tracks from newly released Jubilee, discuss Michelle's memoir, and debate dream ssam bites.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before  starting the episode.

Indian Railway Omelette Sandwich

• 4 large eggs
• 1 tablespoon whole milk
• 1/2 medium onion, peeled and finely chopped
• 2 green chiles, seeded and finely chopped
• 2 sprigs fresh cilantro, finely chopped
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon chile powder (you can substitute with chile flakes)
• 1/4 teaspoon black pepper
• 1 pinch salt, to taste
• 1 splash vegetable oil (or ghee) for frying
• 4 slices of white bread

1. Mix together the eggs and milk in a bowl.
2. Add the chopped vegetables and all the spices to the bowl and stir to combine.
3. Heat the oil/ghee over medium-high heat in a frying pan.
4. When the oil/ghee is hot, turn the heat down and add half the omelette mixture to the pan, swirling it around so that it completely covers the surface of the pan.
5. Cook the omelette for two minutes, until the underside is lightly browned. Flip the omelette and cook the other side for another two minutes, until browned. Take off and set aside.
6. Now repeat the previous two steps with the other 1/2 of the omelette mixture to make the second omelette.
7. Serve the omelettes sandwiched with white bread or pav—ideally toasted in the grease of the pan. However, if you like your toast more evenly browned and crisped, toast in a toaster. It will be just as delicious, we promise.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Presented by Cabot Creamery, The Sandwich Universe is coming soon to the Food52 Podcast Network. Subscribe wherever you get your podcasts, so you don't miss a thing.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.

Barley Tofu
Serves 2

Barley "tofu"

• 3/4 cup (100 grams) barley flour
• 1 3/4 cups (375 grams). water
  1 teaspoon kosher salt
• Neutral oil, for frying

Chili oil

• 8 dried red chili peppers
• 1 tablespoon whole red Sichuan peppercorns
• 2 teaspoons whole white peppercorns
• 2-inch knob of ginger, peeled and minced
• 3 stalks scallion, stemmed and minced
• 5 cloves garlic, peeled and minced
• 1 cup neutral oil
• Kosher salt, to taste
• White sugar, to taste
• White vinegar, to taste

Barley "tofu"

1. Whisk together barley flour, water, and salt until smooth in a medium pot.
2. Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.
3. Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.
4. Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it’s smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.
5. Let rest 4 hours or more before unmolding and slicing.
6. Remove barley tofu from pan, and slice into rectangles or squares of your choosing.
7. Heat oil in a large nonstick skillet over medium heat until slick and shiny.
8. Add barley tofu and pan fry on all sides until golden brown.
9. Drain on paper towels, and serve with sauce(s) or garnish of your choice.

Chili oil

1. Preheat oven to 400°F.
2. Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.
3. Remove and let cool completely. Pulverize into powder with a spice grinder.
4. Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.
5. Let cool completely, and grind coarsely with a spice grinder.
6. Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.
7. Heat oil in a small pot until it reaches 300°F.
8. Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.
9. Season with salt, sugar, and vinegar to taste.
10. Let chili oil infuse in refrigerator overnight before serving.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 0:51) before starting the episode.

Dori Sanders' No-Churn Fresh Lemon Ice Cream
Makes 3 cups

• 1 tablespoon finely grated lemon zest
• 1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)
• 1 cup (200g) sugar
• 1/8 teaspoon fine sea salt
• 1 cup (235g) heavy cream
• 1 cup (245g) whole milk

1. Whisk together the lemon zest and juice, the sugar, and salt in a large bowl.
2. Whisk together the cream and milk in a measuring cup and gradually pour into the lemon and sugar mixture, whisking constantly. Continue to whisk until the sugar dissolves—you won’t hear or feel it scraping against the bottom of the bowl anymore, about 2 minutes.
3. Pour the mixture into an 8-inch (20cm) square metal baking pan. Cover tightly with aluminum foil and freeze until the mixture is solid around the edges and mushy in the middle, 2 to 3 hours. Stir well, cover again with foil, and continue to freeze until completely firm, about an hour more. Once firm, scoop into chilled bowls to serve.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com. 

Co-hosts Jen Phanomrat and Katie Quinn discuss the  history and concept of "cucina povera" (making the most from simple, seasonal ingredients); Anna Maggio's Under the Olive Tree; and how we can see hints of this "poor cooking" approach in viral food trends today. Later on, chef and VICE Counter Space's Sophia Roe joins to talk food as a tool for social change.

Special thanks to our listener Leo for your question and Brian Quinn (@bqfunk) for our theme music.

Got a Q for us? Record a voice memo and send it here for a chance to be featured! 
 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause and jump back if you need more time.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meiko starts listing them at 2:32) before starting the episode.

Southern Potato Salad

• 5 pounds Russet potatoes, cleaned, peeled, and cut to 1/2-inch cubes
• 32 ounces (4 cups) low-sodium chicken stock
• 2 tablespoons plus 1 1/2 teaspoons kosher salt, divided
• 1 dried bay leaf
• 5 hard-boiled eggs (4 peeled, diced, and chilled; 1 sliced, for garnish)
• 2 medium stalks celery, finely chopped
• 1 cup sweet relish
• 1/3 cup yellow mustard
• 2 tablespoons hot sauce
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons celery seed, plus more for garnish
• 1 1/2 teaspoons freshly ground black pepper
• Paprika, for garnish
• Thinly sliced green onion, for garnish

1. Place the cubed potatoes and chicken stock in a medium pot. If the potatoes aren’t fully submerged by the chicken broth, add enough cold water to cover the potatoes by an inch. Add 2 tablespoons of kosher salt and the bay leaf, and cover with a lid. Turn heat to high; once boiling, remove the lid, reduce the heat to medium, and cook for 13-15 minutes or until the potatoes are just tender.
2. To test for doneness, pierce a potato with a fork; there should be slight resistance, and the potato should retain its shape. When ready, immediately transfer the potatoes to a colander and drain. Spread the potatoes out on a sheet pan to cool, and once at room temperature, transfer to the fridge.
3. In a bowl combine the celery, relish, Miracle Whip, mustard, hot sauce, garlic powder, onion powder, celery seed, kosher salt, and black pepper and mix the dressing until combined. Chill in the fridge.
4. Once both the potatoes and dressing are cool, remove from the fridge. In a large bowl, add a third of the potatoes and the dressing and mix until combined. Use the back of a wooden spoon to slightly mash the potatoes. Add another third of the potatoes and dressing and fold them in. Finally, fold in the last third of the potatoes and dressing.
5. Top with the sliced egg and green onions, then sprinkle with celery seed and lots of paprika. Cover and refrigerate until ready to serve.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Referenced in this episode:

• Toni Tipton-Martin's Louisiana Barbecued Shrimp recipe
• Toni's non-profit, The SANDE Youth Project
• Toni Tipton-Martin named 2021 Julia Child Award recipient (The Julia Child Award)

Genius-Hunter Extra Credit:

• Check out Toni's cookbooks, Jubilee and The Jemima Code
• For more recipes celebrating Black food history, check out @meikoandthedish's 38 Jubilant Recipes to Kick Off Black History Month

Special thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.

Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

On this episode, you'll hear about the anatomy of a perfect taco, what it was like for our guests when they first encountered "Mexican" food in the U.S., and cultural stereotypes that drive comedian Felipe Esparza (check out his special on Netflix, Bad Decisions!) and Grupo Enrique Olvera chef-owner Enrique Olvera absolutely nuts. Music is by the incredible electronica-norteño ensemble Nortec Collective. 

Keep the party going by checking out the Counterjam playlists on Spotify.

Jen Phanomrat and Katie Quinn talk about the happiest hour, aka aperitivo, apéritif, and fika. They also talk about airplane food, ice cubes in wine, and how Apéritif author Rebekah Pebbler and Food Network TV personality Rachel Khoo craft Friday coziness affordably.

Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.

Got a Q for us? Record a voice memo and send it here for a chance to be featured! 

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Thalia starts listing them at 2:49) before starting the episode.

Rose Walnut Chocolate Chip Cookies
makes sixteen to twenty cookies

• 21⁄4 cups (280 g) all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2/3 cup (11⁄4 sticks + 1 teaspoon; 150 g) unsalted butter
• 3⁄4 cup + 1 teaspoon (170 g) light brown sugar
• 1⁄2 cup (100 g) granulated sugar
• 1 large egg
• 1 tablespoon rosewater
• 2 teaspoons vanilla extract
• 1 cup (170 g) coarsely chopped dark chocolate
• 1⁄2 cup (70 g) chopped walnuts
• fleur de sel, for finishing
• rose petals, optional

1. Whisk together the flour, baking powder, baking soda, and salt.
2. Put the butter into a medium-size saucepan set over medium-low heat. Heat, stirring often, until melted. Pour into a large bowl then add in the sugars and whisk until combined. Whisk in the egg, followed by the rosewater and vanilla. Tip in the dry ingredients. Beat with a wooden spoon until a soft dough has just begun to form, then mix in the chocolate and walnuts. Cover and chill until firm, 30 minutes.
3. Meanwhile, set racks in the lower and upper thirds of an oven. Preheat to 350°F (180°C). Line two baking sheets with parchment paper.
4. Using a scoop or tablespoon as a measure, portion out evenly sized amounts of the dough. If you’re using a spoon, use your hands to roll them into balls. Divide between the prepared sheets, placing them a few inches apart for spreading. You should be able to fit 8 to 10 per sheet. Sprinkle with a little fleur de sel. You can set leftover dough balls aside to be baked off later, or, store in an airtight container and freeze for up to 2 months. Allow to stand at room temperature for about 15 minutes before baking from frozen.
5. Bake for 10 to 12 minutes, rotating the sheets between the upper and lower thirds of the oven halfway through, until golden, the edges crisp, but the centers still soft. Let the cookies stand on the sheets for a few minutes, before transferring them onto a wire rack to cool further, before serving.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Excerpted from WILD SWEETNESS by Thalia Ho. Copyright © 2021 by Thalia Ho. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Find more Counterjam episodes here; season 2 features guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, and Top Chef favorite Mory Sacko. It's an absolute audible feast—we hope to see you there!

Who knew ketchup could be so controversial? Co-hosts Katie Quinn and Jen Phanomrat are joined by Tastemade's Frankie Celenza to discuss which foods are OK to smother in the stuff, catsup's surprising original formula (hint: no tomato), banana ketchup (!), homemade ketchup (!!), and why Heinz has remained king. 

You can find Frankie's Tastemade show, Struggle Meals, on most streaming platforms, or follow his kitchen adventures on Instagram at @frankiecooks.

Special thanks to listeners for your questions and Brian Quinn (@bqfunk) for our theme music. Have a Q for us? Send us a voice memo for a chance to be featured.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.

Molly Baz's Cae Sal
Serves 4

• 1 garlic clove
• 1 lemon
• 4 romaine hearts

Dairy

• 2 large eggs
• 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving

Pantry

• 1/2 crusty baguette (about 6 ounces)
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Coarsely ground black pepper
• 4 oil-packed anchovy fillets
• 1 teaspoon Dijon mustard
• 1/2 cup canola or vegetable oil
• 1 teaspoon Worcestershire sauce

1. Make the croutons: Preheat the oven to 350°F. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.
2. Make the dressing:*
   Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and reserve the whites for another use.
   Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
   Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl.
   Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil.
   Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
   Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with aside of crouts.
   
   *You are about to make mayonnaise by hand, BUT it’s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion.
    
3. Prep the lettuce: Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet.**
   
   **It’s always a good idea to preseason your greens with some acid and salt so they are zippy and zingy and hold up to the dressing. The lettuce contains water, which is going to dilute the flavor of the dressing, so you’ll always need a little extra acid to combat that.
    
4. Serve: Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (1/4 cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.

How did your Cae Sal turn out? We want to hear all about it—leave us a rating + review!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Filipino-Thai New Yorker Jen Phanomrat grew up with silog for breakfast; Katie Quinn's Midwestern household usually had cereal. On this episode, they discuss breakfast traditions across the world, and discover many surprising universalities. They're joined by Chef and Founder of Little Chef & Me Zoe Kelly, who shares a dunktastic idea we'll be making our new morning tradition.

Special thanks to our listeners Clifton and Janet (@JustJanet69) for your questions, and Brian Quinn (@bqfunk) for our theme music.

Have a Q for us? Send us a voice memo for a chance to be featured.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39). 

Mom's Portuguese Rice
Serves 4 to 6

• 1/4 cup olive oil
• 3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal
• 1 red pepper, chopped small
• 1 large white onion, chopped small
• 1 heaping tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 (6-ounce) can tomato paste
• 1 cup long grain white  rice
• 3 cups chicken stock
• 2 bay leaves
• A handful of chopped parsley

1. Pre-heat oven to 350 degrees. 

2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly.  Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.

3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes. 

4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes. 

5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes. 

6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix. 

7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.

8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven. 

9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.

10. Served topped with chopped parsley and enjoy! 

Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice! 

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

New-Yorker-for-life Jen (@JenEatsLife keeps her eggs in her fridge; Katie (@QKatie), who's now in Puglia, used to but now doesn't—as per her Egg Guy's (yup) recommendation. We look at which cultures chill vs. not, what makes an egg brown or white (and orange-yolked!), if a "proper" omelet even exists, and consult very special guest, Canadian actress and comedian Julie Nolke on her breakfast feelings.

Check out Julie's vids on YouTube, or follow her @julienolke on Instagram and @juliemarienolke on Twitter.

Special thanks to Michelle (@Michelle_MadisonTV) for your question and Brian Quinn (@bqfunk) for our theme music. Send us a voice memo for a chance to be featured! 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Chicken Nasi Goreng

Serves 2 as a large main or 4 as a side

• 2 skinless, boneless chicken thighs, cut into small, bite-sized cubes
• 2 garlic cloves, peeled and thinly sliced
• 8cm piece of galangal or ginger (about 40g), peeled and woody stem removed, finely chopped
• 1 small banana shallot or 2 Thai shallots, peeled and thinly sliced
• Handful of green beans, chopped into small chunks
• 2 spring onions, chopped into large chunks
• 1⁄4 tsp ground turmeric
• 95g jasmine or basmati rice, cooked and cooled (240g cooked weight)
• 2 tbsp kecap manis
• 1 1⁄2 tsp fish sauce
• 2 tsp light soy sauce
• Sea salt and white pepper, to taste
• Coconut oil or sunflower oil, for frying
• 2 duck or hen’s eggs
• 1 tbsp fried shallots
• 1⁄2 long red chili, thinly sliced
• Kerupuk or prawn crackers

1. Season the chicken pieces with salt and white pepper. Heat 1 tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken until cooked through, about 3 minutes. Remove and set aside.
2. Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for 1 minute.
3. Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the chicken to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed.
4. Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Cook for 2–3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.
5. Divide the fried rice between two serving plates and garnish with the fried shallots, sliced chili and fried eggs on top. Serve with crackers.

Is there a recipe you'd like to hear us make? Tell us about it at podcasts@food52.com.

Why are Brits so obsessed with halloumi? Just Eats Life's Jen Phanomrat (and New Yorker for life!) and expat-in-Europe Katie Quinn look at the hella complicated history of halloumi.

Some more ways to houdini cheese into your life:

• Cheddar Brownies recipe from Katie's newest book (!)
• the  Masamman Halloumi Curry Jen mentions

Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.

Have a Q for us? Send us a voice memo for a chance to be featured.

It's coming so soon; follow Either Side Eaters so you don't miss out.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amanda starts listing them at 0:40) before  starting the episode.

Daddy's Pasta

• 8 ounces bacon, cut in 1/4-inch slices
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1/2 cup tomato paste
• 2 pinches red pepper flakes
• 1 3/4 cups canned chopped tomatoes (preferably Pomi)
• 1 pound rotelle
• Grated Parmesan, for serving

1. Bring a large pot of generously salted water to a boil.
2. Meanwhile, spread the bacon in a large sauté pan over medium heat; brown the bacon and render the fat. Scoop out the bacon and set aside on paper towels. Pour off all but 1 tablespoon of fat from the pan, then add 1/4 cup olive oil to the pan and warm over medium heat.
3. Drop in the tomato paste and add the red pepper flakes; turn the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes and turn off the heat.
4. Drop the pasta into the boiling water and cook until truly al dente—you’ll be cooking it a bit more with the sauce. Drain the pasta, reserving 1/4 cup of the pasta water.
5. Add the pasta, bacon, and the reserved pasta water to the tomato sauce, then stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the 3 tablespoon olive oil, tossing well. Serve immediately, with a sprinkling of Parmesan on top of each bowlful.

Have a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Self-proclaimed fufu-head Peter J. Kim sits down with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti to discuss ultimate jollof, Nigerian religi-pop, and the beloved ball of cooked starch that goes by many names.

Check out Counterjam on Spotify for bonus playlists featuring tracks from Yumi, G, Dan and so many other wonderful Japanese-American artists!

If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

Referenced in this episode:

• Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.
• Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!

From Food52's podcast network and hosted by MOFAD Founding Director and Pinterest Food Content Lead Peter J. Kim, Counterjam is out now! Subscribe so you don't miss a thing.

Subscribe here so you don’t miss out. 

To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season.

Subscribe here, so you don’t miss out; see (hear?) you in the kitchen. 

• Whipped Hummus With Roasted Carrots & Za'atar Oil recipe
• Dreamy-Smooth Hummus From a Kitchen Oops (Food52)

Genius-Hunter Extra Credit:

• Everything you ever wanted to know about magical bean water, aquafaba
• Hetty's podcast, The House Specials
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Referenced in this episode:

• Scrambled Red Shakshuka  recipe
• Scrambled Shakshuka Is Almost Impossible to Mess Up (Food52)

Genius-Hunter Extra-Credit:

• Sami and Tara cooking some recipes from Falastin_
• Kristen making this very un-mess-upable shakshuka at home
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Kristen Miglore, lifelong Genius hunter, speaks with chef, cookbook author, and TV personality Carla Hall. Of Top Chef and Carla Hall's Soul Food fame, Carla talks about the genius buttermilk biscuit recipe she's spent decades perfecting.

Referenced in this episode:

• The Genius Secrets to Carla Hall’s Flaky Buttermilk Biscuits (Food52)
• Flaky Buttermilk Biscuits with Carla Hall (Genius Recipes | YouTube)

Genius-Hunter Extra-Credit:

• Join Carla Hall on Instagram at 11 EST daily for... recess!
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Referenced in this episode: 

• Green Chile Cherry Tomato Pickle recipe
• The Very Best Way to Cook Cherry Tomatoes (Food52)
• Priya's conversation with Yewande Komolafe (Bon Appétit)

Genius-Hunter Extra-Credit:

• Make the dahi toast from Priya's very excellent book, Indian-ish
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Chef and entrepreneur Whitney Wright joins host Kristen Miglore to discuss the corn butter (yes, as in butter made from corn) recipe she learned while working at Per Se, what it was like working with Ruth Reichl, and how her relationship to food has changed now that she's no longer cooking on the line.

Referenced in this episode:

• Sweet Corn Butter recipe
• How to Magically Turn Corn Into Butter (Food52)

Genius-Hunter Extra-Credit:

• The jewelry company Whitney founded to connect and empower women
• Check out Lukas Volger's corn tofu: Butter It, Tofu It, Dip It. But Don’t Boil It. (Taste)
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Chef and Bon Appétit associate food editor Sohla El-Waylly joins Food52 Genius columnist Kristen to talk about all things fun: ice cream floats, handmade sprinkles, and of course—fun dip. Sohla gives a peek behind the scenes of developing her utterly genius nutty, herby Ranch Fun Dip, inspired by South Asian spice blend idli podi, which has gotten Kristen and her 1-year-old eating (and loving!) more vegetables. Kristen also shares her somewhat shocking favorite ice cream float combination from childhood. 

Referenced in this episode:

• The #1 Most Fun Way to Eat More Vegetables (Food52)
• Ranch Fun Dip with Sohla El-Waylly (Genius Recipes | YouTube)

Genius-Hunter Extra-Credit:

• Read more about Sohla and husband Ham's shuttered diner in GQ
• View transcript

Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen
 

This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply. 
Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing. 
Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at burnttoast@food52.com.