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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. RecipeMakes 2 quesadillasQuesadilla with Cabbage Slaw2 cups sour cream4 chipotle chiles from a can of chipotles in adobo sauce, plus 2 tablespoons of the adobo sauce2 limes, juiced2 teaspoons kosher salt1/2 cup shredded green cabbage2 (13-inch) flour tortillas2 cups shredded Mexican-style cheese blend1 1/2 cups chopped Trejo's Fried Chicken, about 1/3 of the recipe below (or, you can use any type of leftover fried chicken)2 serrano chiles, finely choppedDanny Trejo's Fried Chicken (serves 4)1 1/2 pounds boneless, skinless chicken thighs3 teaspoons kosher salt4 cups all-purpose flour2 tablespoons garlic powder2 tablespoons onion powder1 1/2 teaspoons dried oregano1 1/2 teaspoons sweet paprika1/2 teaspoon cayenne pepper1/2 teaspoon freshly ground black pepper4 cups canola oil2 cups buttermilkQuesadilla with Cabbage SlawMake the crema: Put the sour cream, chipotles, adobo sauce, lime juice, and salt in a blender and puree until smooth. (If making in advance, keep the crema in an airtight container and refrigerate for up to 3 days.)Make the slaw: In a medium bowl, combine the cabbage and ¼ cup of the chipotle crema, mixing well.Heat a large pan or cast-iron skillet over medium-high heat. Place a tortilla in the pan and cook until it is lightly browned, about 30 seconds. Turn the tortilla over and spread 1 cup of the cheese evenly across the top, followed by ¾ cup of the fried chicken. Sprinkle half of the cabbage mixture over the chicken and top with half of the serranos, spreading evenly. Cook until the cheese begins to melt, about 3 minutes. Fold the tortilla in half and cook for 45 seconds, then turn the quesadilla over and cook for another 45 seconds. Transfer the quesadilla to a cutting board and cut it into 4 wedges. Repeat with the remaining tortilla and fillings. Serve with the remaining chipotle crema on the side.Danny Trejo's Fried Chicken (serves 4)Cut the chicken thighs into 1-inch-wide strips. Place the strips in a bowl and season them with 2 teaspoons of the salt. Set the chicken aside for 30 minutes at room temperature. In a medium bowl, whisk together the flour, garlic powder, onion powder, oregano, paprika, cayenne, remaining teaspoon salt, and black pepper. Heat the oil in a large heavy-bottomed pot set over medium-high heat until it reaches 350°F on an instant-read thermometer.Drain off any liquid in the bowl of chicken and pour the buttermilk over the chicken. Lift the chicken pieces out of the buttermilk, letting the excess drip back into the bowl, and then dredge them through the spiced flour, shaking off any excess. Slowly lower a few chicken pieces (you don’t want to overcrowd the pot) into the hot oil and cook, turning them often, until they are golden brown, 7 to 10 minutes. To check if it’s done, remove a piece of chicken and test its internal temperature with an instant-read thermometer—it should read 165°F. Drain the fried chicken on a wire rack or paper towels, and repeat with the remaining pieces. Serve hot 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 3.0http://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. RecipeMakes 1Split top bunButterLemonMayoLobster meat (claw & knuckle)Toast the split top bun on a skillet or grill until golden brownPut mayonnaise on the inside of the toasted bunAdd cooked claw and knuckle meatTop with fresh squeezed lemonIs there a recipe you'd like to hear us make? Tell us all about it at 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 (Arati starts listing them at 0:52) before starting the episode.Ottolenghi's Couscous, Cherry Tomato & Herb Salad1 1/2 cups couscous6 tablespoons olive oil2 teaspoons ras el hanoutSalt and black pepper1 2/3 cups boiling water10 ounces cherry tomatoes2 onions, sliced paper-thin1/4 cup golden raisins1 teaspoon cumin seeds, toasted and lightly crushed1/3 cup roasted and salted almonds, roughly chopped3/4 cup cilantro leaves, roughly chopped3/4 cup mint leaves, roughly torn1 lemon (finely zest to get 1 teaspoon, then juice to get 1 tablespoon)Place the couscous in a medium bowl. Drizzle with 2 tablespoons of oil, sprinkle with 1 teaspoon ras el hanout, 3/4 teaspoon of salt, and plenty of pepper, then pour in the boiling water. Stir, cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil, fluff the couscous with a fork, and set aside to cool.Put 1 tablespoon of oil into a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3 to 4 minutes, stirring a few times, until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt, and set aside with any juices.Wipe the pan clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining 1 teaspoon of ras el hanout, and 1/8 teaspoon salt and fry for 10 to 12 minutes, stirring until dark golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cumin, almonds, cilantro, mint, lemon zest, lemon juice, 1/4 teaspoon salt, and a generous grind of pepper and mix gently.Transfer to a serving platter, top with the tomatoes, and serve.Photo by Jonathan Lovekin.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 3.0http://creativecommons.org/licenses/by/3.0/
When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.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 (Zoë starts listing them at 1:03) before starting the episode.Carrot Peel Candy1 cup (240 milliliters) simple syrup1 tablespoon orange blossom water, or 1/2 teaspoon orange extract1 pinch kosher saltPeels from 2 pounds (900 grams) organic carrots, washedPreheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.In a saucepan over medium-low heat, stir together the simple syrup, orange blossom water, and salt and warm to a gentle simmer. Add the carrot peels and cook just until the peels are turning translucent.Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.Bake until the carrot peels start to curl up, anywhere from 30 to 60 minutes, depending on their thickness. Then turn the oven temperature to 100°F / 40°C and bake until completely dry; this can take several hours.Transfer to an airtight container and store in a cool, dry place for up to 48 hours.
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.Yu the Great From Samantha AzarowServes 1Yu the Great1 ounce Basil-Matcha Syrup (recipe follows)3/4 ounce freshly squeezed lime juice1 ounce full-fat coconut milk, well shaken3 ounces soda waterMatcha powder, for garnishBasil-Matcha Syrup1 1/2 teaspoons matcha powder1 cup loosely packed fresh Thai basil leaves1 cup sugarYu the GreatCombine the syrup, lime juice, and coconut milk in a cock-ail shaker. Fill with ice, seal the shaker, and shake just to combine, about 3 seconds. Double-strain into a tumbler filled with ice and top with soda water. (This will produce foam, so pour slowly and carefully.) To garnish, sift matcha powder on top of the foam.Basil-Matcha SyrupCombine the matcha powder, basil, sugar, and 3⁄4 cup water in a blender and blend on high until smooth and bright green and the sugar is dissolved, about 2 minutes. Strain through a cheesecloth-lined strainer, discard the solids, and let the syrup cool to room temperature. The syrup will keep for 1 week in the refrigerator.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 3.0http://creativecommons.org/licenses/by/3.0/
Nothing is better in summer than some delicious, creamy, fudgy ice cream. The only thing that can improve it is being able to make it yourself. In this episode, Joy the Baker cooks her way through the perfect summer treat which you can whip up in no time at all.RecipeMakes 3 cups1 (14-ounce) can sweetened condensed milk1 teaspoon vanilla extract1/4 teaspoon kosher salt2 tablespoons instant espresso powder2 tablespoons espresso liquor (optional) 2 ounces cream cheese, softened to room temperature2 cups heavy cream1/2 - 3/4 cup fudge (store-bought or recipe that follows) Mocha Hot Fudge SauceMakes 11/2 cups1/4 cup unsweetened Dutch-processed cocoa powder1/3 cup packed dark brown sugar1/2 cup light corn syrup2/3 cup heavy cream1/4 teaspoon salt6 ounces good bittersweet chocolate (not unsweetened), finely chopped2 tablespoon unsalted butter, cup into 4 cubes1 teaspoon vanilla extract1 teaspoon instant espresso powder1 tablespoon hot water Mocha Hot Fudge Sauce In a medium saucepan over medium heat,  stir together cocoa powder, brown sugar, corn syrup, heavy cream, salt and half of the chopped chocolate. Stir until chocolate is melted.  Cook mixture at a simmer, stirring occasionally, for 5 minutes.In a small bowl, dissolve the espresso powder in hot water.Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla.  Stir until smooth.  Cool slightly before serving.Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over low heat, stirring to serve after it’s been chilled.No Churn Coffee Fudge Ripple Ice Cream In a medium bowl whisk together sweetened condensed milk, vanilla, salt, instant espresso powder and espresso liquor (optional). Set aside. In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form.  Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine.  Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine.  Add the final third and fold to combine. Swirl 1/2 - 3/4 cup fudge. Spoon into a 9x5-inch loaf pan and freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week. 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 3.0http://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.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.Plantains FosterServes 21-2 large, ripe yellow plantains1/2 cup (1 stick) unsalted butter1 cup dark brown sugar2 cinnamon sticks1 teaspoon vanilla extract1 medium orange1/4 cup dark rumPinch of saltVanilla ice cream, for servingCut ends off each side of the plantain. Remove the peel by cutting a slit along the length of the plantain piercing the skin but not cutting through the flesh. Cut the plantain in half and cut each half into 4 slices to make a total of 8 slices.Heat a large (10-inch) skillet to medium heat and melt butter. Add the cinnamon sticks toast in the butter.Add dark brown sugar to the butter and continuously stir until the sugar melts and starts to bubble. A glossy cohesive sauce will start to form. Add plantain slices to the sugar mixture. Cook the plantain for about 4 to 5 minutes, flipping halfway through on each side. (If your heat is too high, the sauce will separate and break.)Stir in vanilla extract and orange zest.Slightly tilt your skillet away from you and pour in the rum away from you. The rum will instantly catch a small flame if you are cooking on a gas stove. Allow the flame to subside. If you are cooking on an electric/induction burner allow the alcohol content to cook off, about 2 minutes.Finish with a pinch of salt and immediately remove from the heat. Serve hot with ice cream.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 3.0http://creativecommons.org/licenses/by/3.0/
We're sharing an episode of Genius Recipe Tapes where host Kristen Miglore sits down with Nicole Taylor to discuss her newest book, Watermelon and Red Birds: A Cookbook for Juneteenth and Other Black Celebrations, which is filled with recipes for summer gatherings, stories and essays that honor the legacy of Juneteenth.
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 (Vallery starts listing them at 0:43) before starting the episode.One-Bowl Blueberry BuckleMakes one 9-inch buckle1/2 cup (1 stick/113 grams) unsalted butter1 cup (125 grams) self-rising flour (see Author Notes)1 cup (200 grams) granulated sugar1 cup (240 milliliters) whole milk1 teaspoon kosher salt1 cup (150 grams) fresh or frozen blueberriesVanilla ice cream, for servingHeat 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.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.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 3.0http://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.  RecipeServes 2 GremolataFinely grated zest from 3 lemonsZest strips from 1 Meyer lemon, any bitter white pith removed, sliced very thinly1 tablespoon finely sliced garlic scapes or garlic chives, or 1 teaspoon minced garlic1 teaspoon finely sliced garlic chivesSea saltFreshly ground black pepperSalmon1 Pound wild sockeye salmon, portioned into 2 filletsSea saltFreshly ground black pepper1 tablespoon extra-virgin olive oil1 tablespoon salted butter1 Meyer lemon, cut in half horizontallySage2 tablespoons walnut oil1 handful fresh sage leavesMake the gremolataIn a small bowl, toss together the lemon zest and strips, the garlic scapes and chives, and season with salt and pepper.Make the salmon and sagePat the salmon dry and season with salt and pepper on both sides. Let sit at room temperature while you fry the sage.Pour 2 tablespoons walnut oil into a heavy sauté pan set over medium heat and heat until shimmering. Pan-fry the sage leaves—they should sizzle on contact. Cook no more than 3 minutes, turning once. They will turn a vivid green through the process. Tap excess oil from each leaf as you remove them from the pan, then place onto absorbent paper, set on a wire rack.Heat a large cast-iron skillet over medium-high heat. Add the olive oil and when it shimmers, place the salmon skin side down. Sear for 3 minutes, or until the flesh becomes opaque around the edges.Turn the fillets skin side up and add the butter, dragging it between the two as it foams. Tilt the pan and baste the salmon with the hot fat, using a long-handled large spoon to avoid being burned; repeat tilting and basting for another minute as it cooks. Transfer the salmon to a serving platter.Sear the lemon halves on medium heat in the remaining butter-oil mixture,3 minutes or until charred to your liking.Pile the fried sage leaves, layering with the gremolata mixture, onto the salmon, and serve the seared lemons alongside. Season with salt and pepper to taste and serve at once.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 3.0http://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. RecipeServes 4For the sriracha mayo:3/4 cup (180 grams) mayonnaise1 to 2 garlic cloves, grated on a microplane zester2 tablespoons sriracha1 tablespoon freshly squeezed lemon juice1 teaspoon smoked sweet paprikaFor the baked avocado “fries”:1 large egg1 cup (60 grams) panko bread crumbs1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon smoked sweet paprika1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon fine sea salt, plus more as needed1/4 cup (60 milliliters) extra-virgin olive oil4 small (or 2 large) ripe, firm California AvocadosFor the sriracha mayo:Whisk all the ingredients together in a medium bowl and taste. If needed, season with salt or extra lemon juice. Note: This can be made 1 day ahead; store in an airtight container in the refrigerator until ready to use.For the baked avocado “fries”:Preheat the oven to 420°F. Line a baking sheet with parchment paper.Place the egg in a medium mixing bowl and lightly whisk it until combined.Place the panko, garlic powder, onion powder, paprika, cumin, coriander, and ½ teaspoon fine sea salt in a large mixing bowl. Dry whisk to thoroughly combine, then fold in the olive oil. The panko should absorb the olive oil and no longer be dry and white but turn translucent.Work with one avocado at a time, to avoid browning of the cut fruit. Cut the avocados in half lengthwise, then remove and discard the seed and peel the skin. Cut the avocado into ½-inch-thick wedges and lay them out on the cutting board. Season lightly with salt.Using a fork and a large spoon, dip the avocado wedges into the whisked egg, drain the excess egg, and add the avocado to the panko mixture. Toss to coat well, transfer with a fork, tapping gently to remove any excess crumbs, and place the breaded avocado wedges on the prepared baking sheet. Prepare all the avocado wedges similarly. Bake for 15 to 20 minutes, or until golden-brown and crisp, rotating halfway through cooking. Remove from the oven, transfer to a serving dish, and serve hot (or warm) with the sriracha mayo. Note: These are best eaten within an hour of cooking.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 3.0http://creativecommons.org/licenses/by/3.0/
This week on Play Me a Recipe, Genius Recipe Tapes Producer, Amy Shuster cooks an absolutely genius recipe for Pasta con CeciIf you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below  before starting the episode.RecipeServes 24 tablespoons extra-virgin olive oil, plus more for drizzling3 cloves garlic, peeled and smashed3 tablespoons good tomato paste1 teaspoon kosher salt, or more to taste1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)2 cups boiling water In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.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 3.0http://creativecommons.org/licenses/by/3.0/
Some genius swaps turn a forgettable cookout extra into a boom-wham-pow side that steals the show! Listen along as Food52's Director of Content, Brinda Ayer, cooks her way through Monifa Dayo's recipe for The Best Potato Salad Ever.RecipeServes 6 to 84 shallots, peeled and finely diced1/2 cup apple cider vinegarKosher salt4 pounds medium Yukon Gold potatoes, quarteredExtra-virgin olive oil, for drizzlingFreshly ground black pepper, to taste1 pint full-fat yogurt (Straus is best)1 cup aioli (classic recipe will do, or store-bought)1 cup capers, drained1 bunch parsley leaves, coarsely chopped1 bunch cilantro leaves and stems, coarsely chopped8 large eggsFlaky salt or fleur de sel, for garnish1 handful tarragon, leaves picked but not chopped, for garnish1 handful dill, leaves picked but not chopped, for garnishFresh coriander seeds, for sprinkling (optional)Finely dice the shallots, place in a small bowl and cover with the vinegar and 1½ tablespoons salt.Place the potatoes in a pot filled with super-salty water. Boil gently until the water is cloudy and the potatoes are fork-tender. Strain the potatoes in a colander, drain off the water, then let cool on a sheet pan.When the potatoes are cool enough to touch, peel and discard the skins. Once peeled, use your hands to break the potatoes into smaller pieces.Drain the vinegar from the shallots over the potatoes and drizzle generously with the oil. Add the drained shallots. Gently mix with your hands. sprinkle heavily with the pepper and add more oil. Spoon large dollops of yogurt and aioli in each corner. Add the capers. Sprinkle the parsley and cilantro on top.Gently mix with your hands or a large spoon, being careful to leave each element intact and distinct.meantime, bring water to boil in a small Dutch oven. Just before the water boils, crack a few eggs in the water, making sure to ever so gently swirl the water. Poach the eggs until the yolks are set but soft, keeping the water below a simmer. Retrieve the eggs from the water and lightly dry on a towel. Season each egg with fleur de sel and oil. Let cool.Place the eggs atop the potato salad. Using a spoon, cut a few into halves and some into quarters. Ever so gently, with your hands, incorporate the eggs into the salad. You want to show off the yolks, but you also want some of the eggs nestled in the potatoes.Spoon the salad onto a serving dish, drizzle with additional oil, and season with more black pepper and the fleur de sel. Garnish with the tarragon and dill. If in season, sprinkle fresh coriander seeds on top as well. Enjoy!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 3.0http://creativecommons.org/licenses/by/3.0/
This week we're featuring another episode from Genius Recipe Tapes in which Anita Shepherd blends her way through the most beautiful smoothie you'll ever make. 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. RecipeServes 2For chia pudding layer:1 cup coconut water1 cup coconut yogurt2 tablespoons agave1/4 teaspoon rosewater1/2 teaspoon vanilla extract1/4 cup chia seedsFor strawberry layers:1/2 cup fresh strawberries, stemmed and halved1 cup coconut yogurt1 cup frozen strawberries1/4 cup ice2 tablespoons agave, plus more for dipping strawberry slicesFresh sliced strawberries and coconut flakes, to garnishMake Chia Pudding: Whisk coconut water, yogurt, agave, rosewater, and vanilla extract together in a bowl or quart container. Pour in chia seeds and whisk. Cover and refrigerate for at least one hour or overnight.Make Strawberry Puree: Place ½ cup fresh strawberries in a blender and puree until smooth. Set aside.Make Strawberry Smoothie: Place coconut yogurt, frozen strawberries, ice and agave into a blender. Blend until smooth.To assemble, carefully dip strawberry slices in a little agave and press firmly against the inside of each glass to decorate. Fill glasses in layers with strawberry puree, chia pudding, and strawberry smoothie. Top with coconut flakes. Serve cold.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 3.0http://creativecommons.org/licenses/by/3.0/
On this episode of Play Me a Recipe, Food52 podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, 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.RecipeServes 62 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces1 small onion, chopped1 garlic clove, mincedSalt and pepper2 tablespoons olive oil1 small pat butter1 28-ounce can whole tomatoes, with juice1 cup red wine5 sprigs fresh thyme5 sprigs fresh oregano1 Small handful of fennel seeds1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)1 pound Pappardelle1 handful Freshly grated ParmesanPreheat 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.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.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.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 3.0http://creativecommons.org/licenses/by/3.0/
Listen and follow along as Ali Slagle cooks her way through The Godmother Egg Salad - an homage to a favorite Italian sub of the Bay Cities Deli in Santa Monica, California. It's perfect on toast, with boiled potatoes, or over a heap of shredded iceberg lettuce or radicchio. Use this recipe as is, or as a jumping off point to make it your ownIf you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 410 large eggs1/4 small red onion3 tablespoons red wine vinegar, divided1 1/2 tablespoons dried oreganokosher saltfreshly ground black pepper4 to 8 pickled peppers (peperoncini, peppadews), plus brine4 ounces cured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces1/4 cup extra-virgin olive oil1 teaspoon Dijon mustardBring a medium saucepan of water to a boil. Add the eggs and boil for 9 minutes. Transfer to an ice bath to cool.Meanwhile, coarsely chop the red onion. Transfer to a medium bowl. Add the dried oregano and red wine vinegar, season with salt and pepper, and stir to combine. Thinly slice the pickled peppers, depending on heat tolerance.Peel the eggs, then rip them into 8 to 10 pieces each and drop them into the bowl. Season with salt and pepper. Add the olive oil, remaining red wine vinegar, 1 tablespoon pickled pepper brine, and Dijon mustard. Stir vigorously until the yolks start to emulsify with the dressing (egg yolk + oil = mayo!). Stir in the sliced peppers and meat. Season to taste with salt and pepper.Is there a recipe you'd like to hear us make? Tell us all about it at 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.Peach Tart1 1/2 cups plus 2 tablespoons all-purpose flour3/4 teaspoon kosher salt3/4 cup plus 1 teaspoon sugar1/4 cup vegetable or canola oil1/4 cup mild olive oil2 tablespoons whole milk1/2 teaspoon almond extract2 tablespoons cold, unsalted butter3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)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.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.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 3.0http://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 (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 (Emma starts listing them at 1:03) before starting the episode.Sorry, I Love CeleryServes 4 to 6Ingredients:3 anchovy fillets packed in oil, drained2 garlic cloveskosher saltfreshly ground pepper1/4 cup fresh lemon juice1/4 cup extra-virgin olive oil1/2 teaspoon Aleppo pepper10 Castelvetrano olives6 Piparra peppers1 bunch celery2 ounces Parmigiano1/2 cup parsley leaves and tender stemsIn 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.)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.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.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.Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.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.
[BONUS] Tahdig Ta-Da

[BONUS] Tahdig Ta-Da

2022-04-0856:53

Host Peter J. Kim rings in Persian New Year with stories, laughter, and dancing alongside some truly incredible guests. Emmy-award-winning actress Shohreh Aghdashloo, Top Chef judge and former Food & Wine editor in chief Nilou Motamed who both talk to Peter about why rice is fundamental to the Iranian culinary experience, and Yvette Massoudi, the singer and founder of the band Mitra Sumara who's music facilitates a truly irresistible urge to dance.  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. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 61/2 cup uncooked farro1/3 cup extra-virgin olive oil1/4 cup sherry vinegar1/4 cup fresh parsley leaves, tightly packed2 tablespoons chopped fresh oregano leaves2 tablespoons chopped fresh basil leaves2 garlic cloves, mincedKosher salt and freshly ground black pepper1 cup frozen peasNeutral oil, for frying1 (6-ounce) package snow peas (about 2 packed cups), ends trimmed and destringed and cut on the bias into 1/2-inch pieces1 (6-ounce) package sugar snap peas (about 2 packed cups), ends trimmed and cut on the bias into 1/2-inch piecesShaved Parmesan cheese, for garnishLine a small sheet pan with paper towels and set aside. Cook farro according to the package directions, drain well, and spread out onto the prepared sheet pan. Set aside in the refrigerator for at lease 1 hour to slightly dry out, or up to overnight.In a large bowl, whisk together the olive oil, sherry vinegar, parsley, oregano, basil, and garlic to combine. Taste and season with salt and pepper. Set the vinaigrette aside to let the flavors marry.Add the peas to a microwave-safe bowl and microwave for 2 to 3 minutes, or until slightly warm to the touch. Line another small sheet pan with paper towels. Transfer the cooked peas to the lined sheet pan and roll them around on the paper until most of the moisture has been soaked up. Place in the refrigerator until ready to use.In a medium skillet, add 1/2 inch of neutral oil and heat to 400°F. Line another small sheet pan with paper towels while the oil is preheating. Add the farro and gently stir it with a slotted spoon to ensure the farro does not clump together. Cook for 90 seconds, or until the farro turns a deeper golden color. Remove with a slotted spoon and transfer to the prepared sheet pan. Season with salt and set aside to cool.Once the farro has cooled, add it to the large bowl with the vinaigrette, along with the snow peas, sugar snap peas, and cooked peas. Toss to combine and transfer the salad to a serving bowl. Add shaved Parmesan over the top and serve immediately.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 3.0http://creativecommons.org/licenses/by/3.0/
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