Episodes

  • Lara Gilmore on building an Italian hospitality powerhouse

    Lara Gilmore on building an Italian hospitality powerhouse
    Oct 15 2024

    This week, Lara Gilmore joins me to discuss Slow Food, Fast Cars, the latest book from her and her husband, chef Mossimo Bottura.

    The book tells the story—through photography, essays, and of course recipes—of Casa Maria Luigia, the boutique inn (albergo) opened by Lara and Mossimo in 2019. Once here, a restored 18th-century villa offers a dozen guest rooms, uniquely decorated with art from Lara & Massimo’s personal collection.

    From there, the property unfolds: meticulously landscaped orchards and vegetable gardens supply the casual kitchen, led by Osteria Francescana alum Jessica Rosaval, and the on-site restaurant, Francescana at Maria Luigia, where Rosaval and team offer a nightly tasting menu showcasing nine of Massimo’s most iconic dishes. Nearby is the “playground,” where you’ll find a pool table, a gym, and most visibly Massimo’s collection of cars and motorcycles.

    And Casa Maria Luicia breathes the region, down to every detail: guests staying on the property will find hunks of Parmigiano Reggiano and bottles of Lambrusco greeting them in their rooms.

    This dichotomy of fast/slow appears often in Massimo’s work. Perhaps most known is his dish, Five Ages of Parmigiano Reggiano, which has been an evolving presence at Osteria Francescana for decades. “It’s about celebrating the slow passing of time,” he tells Forbes, “with a fast and contemporary mind.”

    In Slow Food, Fast Cars, you’ll find recipes like:

    Gnocco Fritto, the classic Emilian fried dough, in this case topped with mortadella, whipped ricotta, and extra-aged balsamic vinegar. (“Once you join the fraternity of gnocco fritto,” the authors write, “it is very hard to turn back.”)

    Smoked Beef Short Rib, a less traditional way of addressing the short rib cute in Modena, but one that at Casa Maria Luigia is paired with a sauce built from smoked fresh apricots and marigold vinegar.

    Tiramisu, an “untouchable classic” that the team serves in small, individual-sized glass jars to guests.

    An ML Pantry section that offers infused waters (Fennel Water!), preserved fruits (Amarena Jam!), and other conserves, oils, vinegar, liqueurs, and salts.

    🎙️ | We had a great chat with Lara—and of course, we put her to the test in our signature culinary game! Find this episode here on Substack and anywhere you get your podcasts.



    This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
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    55 mins
  • James Park gets spicy & saucy with his debut, Chili Crisp

    James Park gets spicy & saucy with his debut, Chili Crisp
    Apr 18 2024

    Episode 166: James Park

    This week, James Park joins us to discuss his first cookbook, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.

    James is a seasoned recipe developer and food writer who has been published in outlets including Eater, Food52, BuzzFeed, and Chowhound. After moving from Korea to the American South when he was 13, James began to navigate two cultural identities and continued to turn to food as a medium.

    And unless you’ve been living under a rock, you know chili crisp has been having a ~moment~ in the United States. While the condiment has become trendy in the US, its roots are deep in Asia and became a more steady consumer product when Lao Gan Ma began producing containers of chile crisp in China’s Guizhou province in the late 1990s. A slew of American brands have emerged with chili crisps and chili crisp-inspired products, with Cathy Erway chronicling the “cult of spicy chile crisp” for TASTE. Just this month, David Chang’s Momofuku brand drove chili crisp headlines after going after (and then backing off) companies using their trademarked term “chili crunch.”

    So when James went to write his first cookbook and narrowed his focus on chili crisp, it was in sync with the zeitgeist. Though he considers himself an “unofficial chili crisp ambassador,” James didn’t discover the condiment until later in life, which allowed him to see how he could incorporate it into recipes in creative and unexpected ways.

    “Chili crisp opened the door of connections with other Asian cultures for me,” James writes in Chili Crisp. “The more I tasted chili crisp, the more I appreciated it and was proud to be a part of it. It even became my pickup line when making new friends. Do you know about chili crisp? Do you like chili crisp? What's your favorite way of enjoying it? Do you want to try my chili crisp?”

    In Chili Crisp, James presents recipes like:

    * Kimchi Quesadilla with Chili Crisp

    * Savory Morning Oats with Jammy Eggs and Pork Floss

    * Chili Crisp Bucatini Carbonara

    * Beef Short Ribs Ragu

    * Fiery Spaghetti and Meatballs

    * Chili Crisp Biscuits with Honey-Butter Glaze

    * Chili Crisp Ice Cream Two Ways

    * And more!

    We’ve got a great chat with James—and of course, we put him to the test in our signature culinary game! Find this episode anywhere you podcast.

    Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park

    If you already love chili crisp, this book is for you. If you're new to it, this book is for you. With more than 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey.

    Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Chili Crisp provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy build-your-own chili crisp formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar.



    This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
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    36 mins
  • 'The State of California Cuisine' is Native, Black, Arab, and More

    'The State of California Cuisine' is Native, Black, Arab, and More
    Feb 13 2024
    Well, hello there! It’s been a minute. The Salt + Spine team has been busy taking some much-needed rest—and, of course, planning for an inspiring year ahead. What’s in store? Amazing podcast episodes, naturally, and all the typical goods: exclusive recipes, cookbook giveaways, and behind-the-spine content you won’t find anywhere else. But there’s more brewing. Big stuff! I can’t spill all the beans yet—but stay tuned for a cookbook lover’s dream, coming this summer. Woo!I hope your 2024 is off to an excellent start. Can you believe we’re already six weeks in? I blinked and it’s Valentine’s Day. And now, I’m so thrilled to be back with all of you to launch our 14th season (!!!) of Salt + Spine.By the way… It’s a new season of Salt + Spine, and if you love what we do, we would be so grateful if you shared the word! Click below to share this episode with a friend who might want to #TalkCookbooks with us, too.Before we get to this episode…🎧 What I’m Listening To* Absolutely loving this new mini-series from Sohla El-Waylly and Ham El-Waylly in collaboration with The Sporkful team. Episode 1 starts with murder and ends with tamale-inspired soup. Start at the beginning. (Psst, stay tuned for my chat with Sohla soon, too!)📖 What I’m Reading* Lots of (very, very deserved) love for The Zuni Cafe Cookbook lately in Eater and TASTE. If you write about TZCC, I will read it. * I just finished Less and, whew, adored it. I’m late to the party, and it sat on my shelf for several years. But I picked it up recently and couldn’t put it down. I also just finished the behemoth Wellness by Nathan Hill (who’s both an alum of my university and of my college newspaper!) Loved his first novel, The Nix, and Wellness was just as captivating and satisfying. Episode 165: The State of California Cuisine with Reem Assil, Tanya Holland & Sara Calvosa OlsonAlright, we’ve got some fun conversations in store this season, and we’re starting by letting you into one of our recent, incredible live events. A hearty crowd joined us in the fall at the stunning Mill Valley Public Library, nestled in a great forest of California redwoods, for a chat we called “The State of California Cuisine.” A lofty title, I know! But we knew just who could bring the modern, representative views of what’s happening in Cali cuisine today: our friends Sara Calvosa Olson, Tanya Holland, and Reem Assil. * Sara is a Karuk home cook whose first cookbook, Chími Nu’am: Native California Foodways for the Contemporary Kitchen, “reimagines some of the oldest foods in California for home cooks today.” Think: acorn crepes, blackberry braised smoked salmon, wild boar pozole, peppernut mole chicken. Sara bills the book as an “accessible entry for people beginning their journey toward a decolonized diet.”* Tanya is the award-winning chef and restauranteur behind Oakland’s beloved Brown Sugar Kitchen (no current brick & mortar location), and a well-known culinary personality. Today, the “Top Chef” alumna chairs the James Beard Foundation’s Awards Committee (and sits on the foundation’s Board of Trustees). Her third cookbook, Tanya Holland's California Soul: Recipes from a Culinary Journey West, showcases 80 seasonal recipes rooted in the “key ingredients, techniques, and traditions that African Americans brought with them as they left the South for California, creating a beloved version of soul food.” Alongside recipes, Tanya shares stories of Black Californian food-makers, from farmers to coffee roasters. * Reem is a Palestinian-Syrian chef-activist based in Oakland, CA, who spent a decade as a labor and community organizer before turning to restaurants and opening Reem’s California. Reem brings her social justice lens to the restaurant industry, pushing for more just economic and labor practices. The La Cocina alumna’s debut cookbook, Arabiyya: Recipes from the Life of an Arab in Diaspora, “shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast.”We’ve got a great chat with a lively, engaged live audience. And of course, with these three incredible cooks in one room, we had to put them all to the test in our signature culinary game! Enjoy.We 💚 local bookstores. Pick up your copy of these books via Bookshop:Coming up this week: Paid subscribers to Salt + Spine will receive three recipes from this week’s featured books:Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.This Week’s New Cookbook ReleasesCatching up with 2024 books here, so these include January releases, too!* Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson* The Farm Table by Julius Roberts* Cool Food: Erasing Your Carbon Footprint One Bite at a...
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    57 mins
  • From yuck cakes to vodka sawce, how Dan Pelosi built the Grossy universe

    From yuck cakes to vodka sawce, how Dan Pelosi built the Grossy universe
    Nov 30 2023
    Hi there, I hope those of you who celebrated Thanksgiving had a relaxing and delicious moment of gratitude. Or maybe you went hard like I did? By the way: I’m so thankful for all of you, the Salt + Spine community. After six years, it’s incredible to continue to hear from you all—what you’re cooking, something in our interviews that stood out to you, and getting the chance to meet you at our events and live shows. 🍪 COOKIE SWAP!Speaking of events… our annual Cookie Swap is just around the corner! For those of you in the Bay Area, I look forward to seeing you on December 10 for cookie demos, cookie sampling, glasses of bubbles, and of course swapping your baked goods with others! It’s always a blast. As in prior years, this event supports our friends at La Cocina and tickets are available here.🎧 What I’m Listening To* It’s that time of year and I’m thrilled to for the fifth year to join my friends Stacie & Meghan at Didn’t I Just Feed You to share some of my favorite cookbooks of the year. Give it a listen here! 📖 What I’m Reading* Mayukh Sen’s wonderful profile of Madhur Jaffrey, 50 years after An Invitation to Indian Cooking was published. Knopf reissued the book, one of 20 she’s written, this year. “You’d be mistaken if you were to perceive Jaffrey, now 90, primarily as a cookbook author. ‘I’m an actress,’ she stated matter-of-factly. ‘And I do parts. One of the parts is playing a food writer.’” Read more in The Washington Post.* I love a Cuban sandwich. The New York Times offers an illustrated history looking at the sandwich’s origins.🍳 What I’m Cooking* Nothing to report this week! Finally wrapping up on Thanksgiving leftovers and lots of meals out. A deserved break from cooking after last week.Hey there, do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 164: Dan PelosiIn this week’s episode, Dan Pelosi and I discuss:* His path to “Grossy Pelosi,” from cooking alongside his family as a kid (yuck cakes!) to how his background in design and marketing set the stage for his pivot to working in food full time,* How his viral recipes—vodka sawce—take off and whether he’s tired of making them,* Why he declines potluck dinner party invites and what he asks guests to bring when he’s in control of the menu.Plus, as always, we put Dan to the test in our signature culinary game.Let's Eat: 101 Recipes to Fill Your Heart & Home by Dan PelosiGrossyPelosi is your best friend in the kitchen--actually, he's family.In his debut cookbook, larger-than-life personality Dan Pelosi offers up a warm hug of home cooking, sharing both comfort food and connection with 101 of his nearest and dearest Italian American recipes. Some have been passed down through his family, and others have been cooked up from scratch--but all are made with love and accompanied by fun, meaningful stories to warm your heart while filling your belly. Read how Bimpy (the 100-year-old grandpa the internet loves to love!) smuggled homemade subs into Yankee Stadium, then craft your ultimate Big Italian Sandwich. Relive the memory of Dan learning how to make his friend's mom's stuffed chicken cutlets in their Jersey Shore house (and getting himself adopted into their family), then level up with Prosciutto & Mozzarella-Stuffed Chicken Parm. Learn how Dan's mom would spring him out of school before the final bell (just to preheat the oven), then make your own Early Dismissal Pot Roast. And rewind to the beginning of Dan's relationship with his boyfriend, Gus, then recreate the Zabaglione (and the romantic Cheesecake Factory ambiance) that inspired their first "I love you."We 💚 local bookstores. Pick up your copy of Let’s Eat here:This week, paid subscribers will receive two featured recipes from Dan’s Let’s Eat—the classic Italian Holiday Cookies with “an elusive and unique flavor profile that’s somewhat hard to nail down,” and a crowd-pleasing Baked Brie Bread Bowl that’s perfectly “Peak Pinterest Mom.” Both recipes are hitting inboxes shortly so make sure you’re subscribed today:Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today. See you next week! This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
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    42 mins
  • LIVE at Hog Island Oyster Co. with co-founder John Finger and chef John Ash

    LIVE at Hog Island Oyster Co. with co-founder John Finger and chef John Ash
    Nov 10 2023
    Hi there. First today: We’re remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie’s work was stunning and personal, and she was a visionary creative force in the Bay Area. Elana Kadvany writes in the San Francisco Chronicle: Pick’s images — vibrant and charismatic, like the photographer herself, collaborators said — have left an indelible mark on the national food scene, and particularly in the Bay Area. Pick photographed numerous high-profile cookbooks, from celebrity chef Chrissy Teigen’s “Cravings” and Bay Area chef Tanya Holland’s “California Soul” to Andrea Nguyen’s “Vietnamese Food Any Day.” Her photos were featured on the covers of Bon Appetit and Food & Wine magazines. She captured Chez Panisse owner Alice Waters in her Berkeley backyard, and caught the light falling just so across a set restaurant table. There is an ongoing GoFundMe to support Aubrie’s husband Erik and 2-year-old daughter Romy here. 📖 What I’m Reading* Julia Moskin spent over a year working to lock in an interview with Half Baked Harvest’s Tieghan Gerard, who has become a polarizing figure in the cookbook industry—so much so that Moskin notes most of the sources she contacted wouldn’t go on the record. Gerard’s early viral success built her a massive online following, and her books sell quite well—but, as Moskin writes, she has “also become an unwilling lightning rod for controversy, entangled in issues that have galvanized the food world in the last decade: cultural appropriation, intellectual property, body shaming, privilege and racism.” A fascinating piece that prompts many discussion questions. Read more in the New York Times here.🎧 What I’m Listening To* 🎙 This week, I adored this conversation with Andrea Nguyen and her mother, Clara, who makes her podcast debut on The Bittman Project. Have a listen: 🍳 What I’m Cooking* 🦃 It’s almost T-Day! This year, I’m hosting a small pre-Thanksgiving dinner party that’s “Thanksgiving-inspired” and built around cookbooks. A new twist and I’m excited to share the menu with y’all soon!Episode 163: John Finger + John AshThis week’s episode was recorded *live* at Hog Island Oyster Co. on the shores of Tomales Bay in Northern California. I’m joined by Hog Island co-founder John Finger and revered chef John Ash for this conversation, which took place while our audience enjoyed a spread of dishes from the new Hog Island Book of Fish & Seafood. In the show, we discuss:* The history of Hog Island Oyster Co. and oyster farming in America, and the introduction of Hog Island’s Sweetwater oysters; * How sustainable aquaculture practices have evolved over time—and what’s on the horizon; * And the wide-ranging new Hog Island cookbook, in which John Ash pulls in recipes and techniques from around the globe.Plus, as always, we put our guests to the test in our signature culinary game!The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Chef John Ash, with a Foreword by Stuart BriozaFeaturing favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company's sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern crayfish étouffée, and New England clam chowder. Presenting a wide variety of cooking methods--such as steaming, roasting, grilling, pan-frying, and curing--along with illustrations for techniques like shucking oysters, opening clams, and filleting fish, this comprehensive cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish.The Hog Island Book of Fish & Seafood is a master class from a chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.We 💚 local bookstores! Pick up your copy of The Hog Island Book of Fish & Seafood here:This week, paid subscribers will receive two recipes from The Hog Island Book of Fish & Seafood: a perfect-for-Thanksgiving Cornbread Oyster Stuffing with Thyme and Fennel … and a classic Grilled Oysters with Four Sauces (we’re talking Chipotle-Bourbon Butter! Harissa Butter! Mendocino Miso Butter!)Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
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    43 mins
  • In Their Words: Hetty Lui McKinnon reads from Tenderheart

    In Their Words: Hetty Lui McKinnon reads from Tenderheart
    Nov 2 2023



    This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
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    3 mins
  • Hetty Lui McKinnon on her deeply personal Tenderheart—and how home cooks can break free of their 'vegetable handcuffs'

    Hetty Lui McKinnon on her deeply personal Tenderheart—and how home cooks can break free of their 'vegetable handcuffs'
    Oct 31 2023
    Hi, long time! Phew, October is always the wildest cookbook month—it’s even officially dubbed National Cookbook Month—and we’ve been a bit quiet around here. With two little ones running around the house, germs have been rampant, and my voice just hasn’t been cooperating. So we’re catching back after falling a bit behind on our fall release schedule and thrilled to share today’s chat with Hetty Lui McKinnon with all of you.And now, somehow, it’s Oct. 31 - Halloween! I’m a sucker for anything fall. We’re in a judgment-free zone, of course, so I’ll readily admit that I’m happily ordering pumpkin-spiced lattes. I made chili as soon as the temps dipped a bit after our recent heat wave. I broke out my extra warm sweaters, put them away (see: heat wave), and broke them out again.Tonight, I’m making a big batch of Eric Kim’s Creamy Baked Macaroni and Cheese, which keeps it simple with cheddar and Velveeta. It feels equal parts crowd-pleasing (we’re talking actual toddlers here) and nostalgic. (Usually, for holidays, Martha Stewart’s baked mac is my trusted go-to.)Ah, and costumes. How fitting that we’re talking with Australia-born Hetty today as my family prepares to transform into the animated, hilarious Australian sheepdog family of Bluey, Bingo, Chili, and yours truly, Bandit. Wish us luck on the trick-or-treat streets!📖 What I’m Reading* Kristin Jensen writes about the publication of Butter Boy, the new cookbook from Paul Flynn, “the beloved chef at the Tannery in Waterford and the Irish Times food writer,” wondering: Is a cookbook without photos so retro it's radical?🎧 What I’m Listening To* Self-promo: I was so honored to share the origin story of Salt + Spine on the Everything Cookbooks podcast with friends of the show Kate Leahy, Molly Stevens, and Kristin Donnelly. This trio (plus fourth co-host Andrea Nguyen) really ask great questions and it made for a fun and engaging chat. Listen here or wherever you podcast!🍳 What I’m Cooking* You already know the Halloween menu: Creamy Baked Macaroni and Cheese by Eric Kim [New York Times]Episode 162: Hetty Lui McKinnonIn this week’s episode, Hetty Lui McKinnon and I discuss:* The loss of her father when she was a teenager, and the impact his passing had on her relationship with her family and with food. “As a child,” Hetty writes in Tenderheart, “I didn’t see living among cartons of fresh produce as anything but normal. … My memories of my father are suspended in time, a disrupted dream without an ending. Every memory I have of him is through the lens of a child. He was tenderhearted—generous, caring, affectionate, kind, and playful.”* Her path to writing Tenderheart, her fourth and most personal book to date. Hetty first wrote about her father’s passing in an essay for Peddler, her self-published journal on food and culture. * How Hetty approaches recipe development and her “deep obsession” with vegetables, which leads to recipes in Tenderheart like Cabbage Carbonara-ish, Chocolate-Eggplant Brownies, Tingly ‘Cacio e Pepe’ Snow Peas with Rice Noodles, Lazy Butternut Squash Tiramisu, and—on of my new favorite lunches—an egg salad in which Hetty swaps out the egg for roasted Brussel sprouts. Genius! (By the way, in addition to Hetty’s cookbooks, she publishes recipes regularly with The New York Times and on her Substack, To Vegetables, With Love .)* Plus, as always, we put Hetty to the test in our signature culinary game!For more great listening, our 2021 episode with Hetty is here:Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds by Hetty Lui McKinnonHeritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as part of a Chinese family in Australia, McKinnon formed a deep appreciation for her bicultural identity, and for her father, who moved to Sydney as a teenager and learned English while selling bananas at a local market. As he brought home crates full of produce after work, McKinnon learned about the beauty and versatility of fruits and vegetables.We 💚 local bookstores. Pick up your copy of Hetty’s Tenderheart here:Hetty’s previous cookbooks include Neighborhood, Community, Family, and To Asia, With Love.This week, paid subscribers will receive two featured recipes from Hetty’s Tenderheart—a stunning eggplant dish that gets a classic char siu treatment, and a “carrot-laden ramen” that draws on the smell-memory of satay. These are dropping on Thursday, along with an excerpt of Hetty reading from Tenderheart.Salt + Spine is supported by listeners like you. For this week’s recipes—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.This Week’s New Cookbook Releases* Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly* Big Heart, Little ...
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    55 mins
  • Deb Perelman on building Smitten Kitchen and what makes a "keeper" recipe

    Deb Perelman on building Smitten Kitchen and what makes a "keeper" recipe
    Oct 5 2023
    Hi there, happy Thursday! We’ve got a great chat with Smitten Kitchen herself (aka Deb Perelman) this week, so let’s cut right to it:Episode 161: Deb PerelmanIn this week’s episode, deb perelman of the smitten kitchen digest and I discuss:* Her initial foray into blogging—from her short stint chronicling her dating life in New York City and shifting the focus to cooking;* How she approaches cookbook writing, from her initial reluctance to write a cookbook to what makes “keeper recipes;”* Where she finds inspiration, including which cookbooks she turns to.Plus, as always, we put Deb to the test in our signature culinary game.Hey there, do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Smitten Kitchen Keepers: New Classics For Your Forever Files by Deb PerelmanIn her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files, Deb Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.What's a keeper?* a full-crunch cucumber salad you'll want to make over and over again for lunch* a tomato and corn cobbler that tastes like summer sunshine* an epic deep-dish broccoli cheddar quiche that even quiche skeptics love* a slow-roasted chicken on a bed of unapologetically schmaltzy croutons* a butterscotched apple crisp that will ruin you for all others* perfect spaghetti and meatballs, better than ever* Deb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the yearsThese are the fail-safe, satisfying recipes you'll rely on for years to come--from Perelman's forever files to yours.We 💚 local bookstores. Pick up your copy of Smitten Kitchen Keepers here:This week, paid subscribers will receive a recipe for Ginger Garlic Chicken Noodle Soup, the first recipe she worked on for this book and “the definition of a keeper.”Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today.New Cookbook Releases**from this week and last week, as we’re behind! 😊* The Ranch Table: Recipes from a Year of Harvests, Celebrations, and Family Dinners on a Historic California Ranch by Elizabeth Poett* Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers by Tiffani Thiessen* The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen by Jing Gao* Always Hungry! by Laurent Degenais* Sohn-mat: Recipes and Flavors of Korean Home Cooking by Monica Lee and Tien Nguyen* Jacques Pépin Cooking My Way: Recipes and Techniques for Economical Cooking by Jacques Pépin* The Secret of Cooking: Recipes for an Easier Life in the Kitchen by Bee Wilson* Seafood Simple by Eric Ripert* Lidia's From Our Family Table to Yours: More Than 100 Recipes Made with Love for All Occasions by Lidia Bastianich* The Korean Cookbook by Junghyun Park and Jungyoon Choi* Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden by Nichole Accettola* Unwind: A Devotional Cookbook for the Harried and Hungry by Aarti Sequeira* The Lula Cafe Cookbook: Collected Recipes and Stories by Jason Hammel* Zingerman's Bakehouse Celebrate Every Day: A Year's Worth of Favorite Recipes for Festive Occasions, Big and Small by Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia* A Man & His Kitchen: Classic Home Cooking and Entertaining with Style at the Wm Brown Farm by Matt Hranek * Slow Drinks by Danny Childs* Signature Cocktails by Amanda Schuster* The Chocolate Chip Cookie Book: Classic, Creative, and Must-Try Recipes for Every Kitchen by Katie Jacobs* Now & Then: A Collection of Recipes for Always by Tessa Kiros* Natasha's Kitchen: 100+ Easy Family-Favorite Recipes You'll Make Again and Again by Natasha Kravchuk* Latinísimo: Home Recipes from the Twenty-One Countries of Latin America by Sandra A. Gutierrez* Familia: 125 Foolproof Mexican Recipes to Feed Your People by Marcela Valladolid* Cooking: Simply and Well, for One or Many by Jeremy Lee* Diner: Day for Night by Andrew Tarlow* Cook Clever: One Chop, No Waste, All Taste by Shivi Ramoutar This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
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    40 mins