On today’s episode I share a recipe for one of my favorite refreshing summer dishes: gazpacho. Coming from the south of Spain, gazpacho features fresh seasonal tomatoes, peppers, and cucumber. Served as a soup or a drink, this recipe will save you from heating up the kitchen and cool you down at the same time. Mentioned in this Episode What is gazpacho, exactly? While it is one of the most famous cold soups, it definitely isn’t the only one around. You can make a cold soup from practically any of your favorite fresh vegetables and fruits. How about a watermelon gazpacho? To bread, or not to ..read more

Vinegar has been around thousands of years, and it is one of the most important sources of acid to a home cook. Even though it’s common, it can be a bit mysterious. In this episode I dive into what vinegar is, how it’s made, and some common uses for the sour superstar in the home cook’s kitchen. Mentioned in this Episode Vinegar has been around thousands of years, and is an integral ingredient in every cuisine. Vinegar comes from ethanol (alcohol) through a process of fermentation. How is apple cider vinegar made? Can I make my own vinegar? You can! Here are a couple of articles that explain ..read more

On today’s smorgasbord episode we talk about foxes in the backyard (that is not a euphemism), and upcoming travel to New Orleans & Cajun Country. Need a sweet and refreshing drink for your next summertime get-together? Pineapple punch might just fit that order. I also discuss Okinawan Taco Rice and some favorite condiments from around the world. Mentioned in this Episode Say hello to my little friends and forgive the messy weedy area by the bench. Believe it or not we had planned to clean that up but alas, the foxes had another idea. Pineapple Punch – I tried to find the “Original Flava ..read more

On today’s episode we visit with author Matt Moore about his new book “Butcher on the Block: Everyday Recipes, Stories, and Inspirations from Your Local Butcher and Beyond.” Matt likes to say that sometimes to get the best recipes, just talk to your butcher. This book is a reflection of that, with stories from local butchers across the country and a heaping helping of recipes to go along with. We’ll hear Matt’s thoughts on the state of local butcher shops in the U.S., his favorite cut of meat for grilling, and some tips for visiting your local butcher for the first time. Mentioned in this Ep ..read more

On today’s episode Ashley L. Jones, author of Skilletheads: A Guide to Collecting and Restoring Cast-Iron Cookware joins me to discuss cast iron’s role in the home kitchen. We touch a little on the history of cast iron manufacturing in the United States, which pieces a home cook should invest in, where to find pieces for your kitchen, and how to season your cast iron cookware. Mentioned in this Episode Ashley Jones’ new book, Skilletheads: A Guide to Collecting and Restoring Cast-Iron Cookware, is available starting May 2, 2023. It’s a great book if you are considering heading to your local ..read more

On today’s episode we dive into the kingdom of mushrooms. We look at the common mushrooms you’ll find at the grocery store, how to select, store and clean them, and a few uses for each varieties. So get ready to take your umami game up a level with these fabulous fungi! Mentioned in this Episode There are a wide variety of mushrooms, but the four most common you’ll find in the grocery store include White Button Mushrooms, Crimini, Portobello (sometimes spelled Portabella), and Shiitake. The Mushroom Council is a great place for info! Center and bottom left, White Button Mushrooms; upper left ..read more

On today’s episode we welcome Eidref Laxa, host of the “What’s Good Dough” podcast. We talk pizza, and how home cooks can increase their chances of success for turning out a great homemade pie. We cover pizza stones and baking steels, pizza ovens, high-hydration dough, and more. So grab a slice and settle in for a great conversation on the art of homemade pizza. Mentioned in this Episode Eidref’s podcast “What’s Good Dough” can be found wherever you find your podcasts. The show is of course pizza-centric, and Eidref and his guests tackle everything from homemade pizza, starting a pizza busin ..read more

On today’s Smorgasbord episode I talk about Momofuku and A-Sha noodles. Are egg prices getting you down? Consider using aquafaba in your baking to stretch your eggs farther. Then I have a review of the new book “Smithsonian American Table” by Lisa Kingsley in collaboration with the Smithsonian Institution. Finally we wrap up with Susie Miles stopping by to tell us about her podcast, “Cooking and Convos.” Mentioned in this Episode A-Sha and Momofuku Noodles Looking for a good quality instant noodle? A-Sha has been making top quality air-dried noodles for years. Even David Chang of Momofuku us ..read more

This image was created using Midjourney and is licensed under the Creative Commons CC BY-NC 4.0 On today’s show we have a very special guest who joins us for a conversation about artificial intelligence chatbots in the kitchen. World-famous chatbot ChatGPT is here (sort of) to share how home cooks can use chatbots to help meal plan, find ingredient substitutions, learn about food history, generate recipes on the fly, and so much more. Oh, it’s also pretty good at telling jokes too! Mentioned in this Episode There is a whole exciting world of artificial intelligence out there. A couple of tool ..read more

Fragrant, warm and spicy, luscious and creamy; It’s everything you want in a bowl on a cool, damp winter evening. Raid your pantry and you can have this British take on Indian comfort food on your table in under an hour. On today’s episode we’ll cook Mulligatawny. The origin of Mulligatawny is not completely clear, but it is most certainly from South India. What is clear is that it has become a beloved dish in Britain and beyond. With hundreds of variations ranging between vegan and meat-full, you are sure to find a version that suits you. My take on Mulligatawny soup is made of mostly pantr ..read more