Salt + Spine (2024)

17/09/2023

🍝 RECIPE: Stir-Fried Rice Cake Bolognese by Frankie Gaw

“I can trace my love of Bolognese all the way back to third grade,” writes in First Generation, “when my best friend, who lived across the street, introduced me to what would become one of my favorite meals: SpaghettiOs with Meatballs. … Curiously, tasting [Marcella] Hazan’s Bolognese brought me not to Italy but to my own Taiwanese grandma and her fragrant simmered pork sauces poured over fresh noodles or rice. This recipe highlights the commonalities between different cultures. Rice cakes serve as the chewy base for a Bolognese sauce inspired by Hazan, while mixing in ingredients that are love letters to both Italian and Taiwanese tradition.”

Find this recipe, and our chat with Frankie, at the link in our bio.

13/06/2023

🍝 creator says the team is always finding their next Italian grandmother through word of mouth: "We ask everyone—from mayors to hotel receptionists—if they can suggest a nonna." This recipe for Ziti alla Genovese (Pasta with Stewed Beef) comes from Anna Maria, whose daughter was renting an apartment to the Pasta Grannies team in Naples, and is a "typical Sunday lunch for Neapolitans."⁠
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Find this recipe, and our chat with Vicky, at the link in our bio.

30/05/2023

In Noah Galuten's riff on the classic Provençal vegetable soup, “au pistou,” he swaps in his vegan Miso-Spinach Pesto atop the bean & vegetable soup, with "the miso taking its comfortable position as a broth enhancer, but emboldened here with nuts and herbs and greens." 🥣 Find the recipe and our chat with Noah at the link in our bio.

23/10/2022

RECIPE: Masa Tempura Batter by Alex Stupak⁠
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"This masa tempura batter is the key to 's fried fish taco, one of the restaurant’s most popular dishes," writes Jorge Gaviria in his cookbook, Masa. "The batter can be used on just about any host, from fish and shrimp to vegetables and tofu."⁠
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The secret to this recipe? Running it through a cream whipper! ⁠
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📣 New Substack subscribers get a 7-day free trial to access this recipe everything Salt + Spine—from hundreds of featured cookbook recipes to exclusive bonus content. Subscribe today at the link in our bio.

04/10/2022

🥞 RECIPE: PB&J Pancakes by Eitan Bernath

"Before I start telling you about this recipe, I have a confession to make: I don’t like peanut butter and jelly sandwiches," writes Eitan Bernath in his first cookbook, Eitan Eats The World. "So, to redeem myself to the many of you who I’m sure are shocked and disappointed by this news, here’s my recipe that combines those flavors in a way I do find delicious."

Get this recipe by becoming a paid subscriber on our Substack: https://saltandspine.substack.com/p/pb-and-j-pancakes-by-eitan-bernath

16/09/2022

Recipe: Spicy Seared Tofu & Broccoli by Ali Slagle

"Finger food, like Buffalo wings and Ranch."

Find this recipe—and our chat with Ali Slagle here: https://saltandspine.substack.com/p/spicy-seared-tofu-and-broccoli-by

08/08/2022

🎙 THIS SUNDAY: Join author Ali Slagle and Salt + Spine host Brian Hogan Stewart for a live recording of our show at Omnivore Books in San Francisco!

Free to attend (copies of Ali's debut cookbook, I Dream of Dinner, are available for $30). Hope to see you there!

20/09/2021

🎙 NEW EPISODES: Jesse Tyler Ferguson and Julie Tanous join us this week to ! ⁣⁣⁣⁣⁣⁣⁣
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📚 In our two-part conversation with co-authors and , we discuss Food Between Friends, their debut cookbook that features recipes inspired by both of their upbringings and favorite dishes they like to cook together. After a serendipitous meeting at a dinner party, Jesse and Julie formed a quick friendship. Before long, they were cooking together regularly and a food blog and cookbook followed.

🍽 The book is heavy on dishes inspired by the authors' childhoods: Julie's Alabama roots (think a fried green tomato salad or an ode to buttermilk biscuits with three recipes) as well as Jesse's New Mexico upbringing (green chiles pop up in a chicken enchilada pie and a chutney served with pork loin, plus the actor's takes on both sweet and savory sopaipillas).

🌮 Jesse and Julie also feature a number of jointly developed recipes—a grilled skirt steak paired with pineapple salsa or the ground beef & pickle tacos inspired by LA's now-shuttered Malo.

🎧 In this week's two episodes, we talk with Julie about her culinary background and hear from Jesse on his lifelong love for cooking and cookbooks. We learn how their friendship formed, how they approached the unique format of their double-billed cookbook, and put them both to the test in our culinary game. Plus, we've got featured recipes from Food Between Friends for you to try at home.⁣⁣ Listen wherever you podcast!

12/09/2021

RECIPE: Date and Cardamom Coffee Tiramisu

"The Italians can’t agree on who invented this iconic dessert, but at least all non-Italians can agree it hails from The Boot," writes .kassis in her latest cookbook, The Arabesque Table. "It is one of those dishes whose list of ingredients invariably begs the question: How can something so simple taste so good? And yet, it truly does. Savoiardi biscuits soaked in alcohol-spiked coffee, layered with cream, and dusted with cocoa somehow become much more than that in our mouths. I’m usually of the mindset, especially when it comes to such iconic dishes, 'If it ain’t broke, don’t fix it.' So this is in no way a better version of the classic. Rather, it is a variation of it that uses traditional Arabic cardamom coffee (because that’s what we usually drink at home), adds a bit more texture to the cream with chopped dates, and tops it with bright green crushed pistachios instead of cocoa powder. It’s indeed a pick-me-up dessert—Arabian style—not only for the coffee but for the vividness of the colors and flavors as well."

Grab this recipe, and hear our full conversation with Reem, at the link in our bio.

12/09/2021

🎙 NEW EPISODE: Reem Kassis joins us this week to ! ⁣⁣⁣⁣⁣⁣⁣
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🍽 Born in Jerusalem, .kassis moved to the United States at 17 to attend university. 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 corporations from McKinsey to The World Economic Forum. But when Reem had her first daughter, Yasneem, she took the opportunity to slow down and reflect on the legacy that she would leave her children. And that’s when Reem pivoted. In 2017, Reem published her first, incredibly successful cookbook, The Palestinian Table.
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📚 Her latest cookbook, The Arabesque Table, is a rich history of Arab food. Reem brings her cultural knowledge and the tireless research she’s done to bear on the recipes within the book – bridging the past and present with classic recipes and contemporary interpretations of favorites. Reem believes the cuisine she writes about is inherently complex and cross-cultural. "I started to miss our food, which was not something I'd ever experienced. I never needed to miss it. It was always there. And off of that came this realization that food is so inherently tied to our memories and our emotions and our experiences. It's not just sustenance. It's something that keeps you connected to your roots, to your history. It tells a story that other things cannot tell in the same way."
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🎧 Reem joined us remotely for this week’s show—stick around until the end for a geography-culinary game! Plus, we've got featured recipes from The Arabesque Table for you to try at home.⁣⁣ Listen wherever you podcast!

02/09/2021

🎙 NEW EPISODE: Brandon Jew & Tienlon Ho join us this week to ! ⁣⁣⁣⁣⁣⁣⁣
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Mister Jiu’s, the legendary restaurant on which Brandon's debut book is based, sits in San Francisco’s Chinatown on Waverly Place. In 2013, when the famed restaurant Four Seas closed down, Brandon decided to open his own place. But before Mr. Jiu’s, Brandon was cooking in some of the best kitchens in the Bay. A student of Judy Rogers at Zuni Café and Michael Tusk at Quince, Brandon started his cooking career with California cuisine – riffing on French and Italian classics and always, always honoring the ingredients. But when Brandon’s paternal grandmother passed away from cancer, Brandon realized that her culinary knowledge and skill could be lost, too.

📚 The cookbook, written with Tienlon Ho, tells both the story Mister Jiu’s the restaurant and the story of San Francisco’s Chinatown – one full of hardships and struggle, but also joy and celebration. Brandon and Tienlon put tradition and history at the forefront of their work, just as Brandon does in the kitchen at Mister Jiu’s. The recipes are honest and as complex as the food that you’ll find in the restaurant.⁣
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🎧 Brandon and Tienlon joined us remotely for this week’s show—stick around until the end for a culinary game! Plus, we've got featured recipes from Mister Jiu's in Chinatown for you to try at home.⁣⁣ Listen wherever you podcast!

30/06/2021

RECIPE: Caramelized Honey Pumpkin Pie by
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“There are thousands – maybe tens of thousands – of pumpkin pie recipes out there, and almost all of them contain a filling that follows this basic formula: pumpkin + eggs + sugar + dairy + warm spices. So why come up with yet another? Because so often the proportions are off between all these components. Sometimes it's an overwhelming amount of warm spice, other times too few eggs so the pie isn't custardy. Most often, there's too much sugar. I wanted a filling that set firmly into a custard and used strong flavors to balance out the vegetal quality of the pumpkin so I came up with browned butter for richness and caramelized honey (ust honey that's cooked to intensify the flavor) for sweetness. I love this pie and would gladly eat it on any occasion, not just Thanksgiving.”⁣
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Grab this recipe, and hear our full conversation with Claire, at the link in our bio.

29/06/2021

🎙 NEW EPISODE: Claire Saffitz joins us this week to ! ⁣⁣⁣⁣⁣⁣⁣
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🍪 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. Today, Claire has her own YouTube channel.
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📚 In addition to contributing to the New York Times food section, Claire joined us this week to discuss her debut cookbook, titled Dessert Person: Recipes and Guidance for Baking with Confidence, which became an instant New York Times bestseller when it was published last fall. "Dessert Person is a really, wholehearted embrace of baking and eating and sweets and enjoying dessert and enjoying food and not applying a kind of morality to dessert... that you have to earn it. Or that you're being bad or sinful when you eat dessert," Claire writes.
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🎧 Claire joined us remotely from her home for this week’s show—and we’re playing a dessert-themed game!⁣⁣⁣ Plus, we've got two featured recipes from Dessert Person for you to make at home.⁣⁣ Listen wherever you podcast!

Salt + Spine

17/09/2023

13/06/2023

30/05/2023

23/10/2022

04/10/2022

16/09/2022

08/08/2022

20/09/2021

12/09/2021

12/09/2021

02/09/2021

30/06/2021

29/06/2021

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