Salt & Spine

Hi there, Apologies for the silence last week! The COVID fairy finally pulled my card, and it knocked me (and my family) down for a number of days. We’re all recovering over here, and I’m excited to share this week’s conversation with you now! I hope you’ll forgive the delay. Read on for more on my recent chat with Kwame Onwuachi—and make sure you’re subscribed to our Substack to access exclusive...

Hi there — Happy June! This always feels like the best month to me (spoiler alert: it’s my birthday month! 🦀). It’s probably still a holdout, many many years later, of the school’s-out-and-summer-is-here bliss, but the days feel long, the dinners feel relaxed and homey, and I feel energized. How are you feeling this June? Whatever you’re feeling, we’ve got a great show for you this week: Episode...

Hi there, Memorial Day is this weekend and if, like me, you’re just getting around to thinking about food, we can help. We dug into our Salt + Spine archives for some grill-tastic options: * How about some Smoked Chicken or Pork T-Bones (two prime mains from pitmaster Rodney Scott )? * Stacey Adimando’s got a side dish covered with her Blackened Summer Squash with Buttermilk Cream Sauce, Rosemary,...

Hi there, Hope you are doing well — I am finally (I hope) recovering from a little non-COVID infection that took my voice fully away for a good 24 hours. Every podcast host’s nightmare! But it’s back-ish (bear with me) in time to tee up this week’s conversation, which I’m thrilled to share with all of you. My long-overdue conversation with chef and author Renee Erickson is hitting the podcast wave...

Hi there, I’m excited to share today’s episode with you: We’re joined by chef Peter Hoffman —of the legendary New York City restaurant Savoy, and then of others—to discuss his career and first book. Today’s Guest: Peter Hoffman Peter Hoffman was the chef-owner of Savoy, the farm-to-table eatery in New York City’s SoHo neighborhood he opened in 1990 and that upended ideas about fine dining at the t...

"People ask me, 'What's something that's changed a lot in publishing, or what's the most important or hopeful part about publishing?' And my answer is that authors have more control now than they ever have had, but that also means they also have more work to do than they've ever had before." —Monika Woods, literary agent This is the final episode in our four-part series, Behind the Spine. Over the...

"And so you're asking a lot of somebody who's reading a cookbook. You're kind of engaging them, you know, head, heart, and hands, really. It's this very different way of relating to a book than you are to an art book. And that's why I love designing cookbooks because there's a creative aspect to it, but there's also a very practical aspect, too. And you have to kind of keep that balance in mind wh...

"I put myself in there so people of color can imagine themselves in the kitchen, making those dishes—because food is for everyone to cook. It's not restricted to a certain class of the population. I want everybody who wants to cook to be able to see themselves making things, enjoying them, and trying new things." –Nik Sharma, cookbook author and photographer Today's episode, part two in our Behind...

"No matter how perfectly the recipes are written, no matter how accurate you are with all the measurements—it's a different person, in a different place, using different ingredients so that they end up with something slightly different. And I used to think that that was a problem, that that was something I was trying to account for and correct in the testing and in the recipe writing. But I actual...

This week, we're excited to welcome Zoe Adjonyoh to Salt + Spine, the podcast on stories behind cookbooks. Zoe Adjonyoh is the chef and founder of Zoe’s Ghana Kitchen, a pop-up restaurant/supper club that’s taken place in various places around the world—from London, where Zoe lives, to Berlin and New York. Zoe’s Ghana Kitchen has grown into a distributor of African ingredients and spices. In 2014,...

"Food plays into the rural experience in a really interesting way. I think my personal experience is unique because I grew up in a very rural place. I felt shame around being from there, then I moved to a city. I've very much considered myself urban, and then I moved back and have made most of my adult life in this rural place. So I really kind of understand the sensibilities of both groups. … Whe...

"I just thought about so many Black women who came before me who have been cooking amazing food in this country for centuries and how we don't know their names. But the stories of the women I do know in my family—my great-great aunt, my two grandmothers, my mother—I could tell the stories that I do know about them. So that was just crucial for me and, you know, it was very emotional as I was writi...

This week, we're excited to welcome Abra Berens to Salt + Spine, the podcast on stories behind cookbooks. Abra is the chef at Granor Farm in Three Oaks, Michigan, and the author of two cookbooks:  Ruffage: A Practical Guide to Vegetables and Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes . START COOKING TODAY: Omnivore Books | Bookshop | Hardcover Cook . | IndieBound Growing...

**Today's episode is brought to you by Chronicle Books . Salt + Spine listeners can use the code SALT25 to get 25% off orders—with free ground shipping on orders over $25—through the end of 2021.** This week, we're excited to welcome Rodney Scott to Salt + Spine, the podcast on stories behind cookbooks. Rodney is the owner of Rodney Scott's Whole Hog BBQ in Charleston, South Carolina (and a new lo...

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**Today's episode is brought to you by Chronicle Books . Salt + Spine listeners can use the code SALT25 to get 25% off orders—with free ground shipping on orders over $25—through the end of 2021.** This week, we're excited to welcome Chef Matthew Raiford to Salt + Spine, the podcast on stories behind cookbooks. Matthew is a self-titled "CheFarmer"—that is Chef and Farmer—and the author of Bress ‘n...

NOTE: This is a two-part conversation. We suggest starting with the episode featuring our conversation with Jesse (one earlier in your podcast feed) and continuing with this chat with Julie. This week, we're excited to welcome actor Jesse Tyler Ferguson and chef/food writer Julie Tanous to Salt + Spine, the podcast on stories behind cookbooks. Jesse and Julie are the co-authors of Food Between Fri...

NOTE: This is a two-part conversation. We suggest starting with this episode featuring our conversation with Jesse and continuing with our conversation with Julie (next in your feed). This week, we're excited to welcome actor Jesse Tyler Ferguson and chef/food writer Julie Tanous to Salt + Spine, the podcast on stories behind cookbooks. Jesse and Julie are the co-authors of Food Between Friends, t...

This week, we're excited to welcome Reem Kassis to Salt + Spine, the podcast on stories behind cookbooks. Born in Jerusalem, Reem moved to the United States at 17 to attend university—and she was determined not to end up in the kitchen. After receiving an MBA from Wharton Business School and a Master's in cultural psychology from the London School of Economics, Reem spent time working at major cor...

This week, we're excited to welcome Chef Brandon Jew and food writer Tienlon Ho to Salt + Spine, the podcast on stories behind cookbooks. Brandon Jew and co-author, Tienlon Ho, joined us to talk about their recent cookbook: Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food. PURCHASE THE COOKBOOK: Bookshop | IndieBound Mister Jiu's—the restaurant on which t...

This week, we're excited to welcome Lindsay Gardner and Katianna Hong to Salt + Spine, the podcast on stories behind cookbooks. Lindsay's debut book, Why We Cook: Women on Food, Identity, and Connection , features interviews, recipes, and essays from more than 100 women in food. PURCHASE THE COOKBOOK: Omnivore Books | Bookshop | IndieBound | Amazon An artist whose illustrations and watercolor work...

This week, we're excited to welcome Farmer Lee Jones to Salt + Spine, the podcast on stories behind cookbooks. Lee grew up in Ohio, where his family has farmed for about six generations. Fresh into college at just 19 years old, Lee saw everything his family owned gone in a day—their farm, their house, their car—after a hail storm devastated their crops, and interest rates were sky-high. At that mo...

Episode 110 👤 THE GUEST: Molly Baz 📗 THE BOOK: Cook This Book: Techniques That Teach & Recipes to Repeat 🍴 THE RECIPES (for paid subscribers): Strip Steaks au Poivre This week, we're excited to welcome  Molly Baz to Salt + Spine, the podcast on stories behind cookbooks. Molly became well-known as an editor in the Bon Appetit Test Kitchen, where she hosted videos on the magazine’s Youtube page....

This week, we're excited to welcome   Claire Saffitz to Salt + Spine, the podcast on stories behind cookbooks. Claire became a household name during her time at the Bon Appetit test kitchen, where she starred in many of the channels’ videos, including her own series: Gourmet Makes . In that show, she reversed engineered popular processed treats, ranging from Sour Patch Kids to Doritos .  After gro...

This week, we're excited to welcome Hetty McKinnon to Salt + Spine, the podcast on stories behind cookbooks. Hetty’s entry to cookbooks began back in 2011, when she started a salad business, delivering lunch via bicycle around her neighborhood in Sydney, Australia. Before long, she found herself writing her first cookbook to catalog her creations and satisfy her customers, who had begun asking for...