All Of It with Alison Stewart

[REBROADCAST FROM September 17, 2021] The Apple TV + comedy series “Ted Lasso” has become a runaway hit for its heartwarming messages and unforgettable characters. Brendan Hunt is a co-creator and writer on the series, and also stars as Coach Beard. He joins us to discuss Season 2 of the show as part of our “Watch Party” series.

Both seasons of "Ted Lasso" are available to watch on Apple TV +.

[REBROADCAST FROM May 12, 2021] Director Mike Rianda joins us to discuss his animated film, “The Mitchells vs. The Machines.”

"The Mitchells vs. The Machines" is streaming on Netflix.

[REBROADCAST FROM November 19, 2020] Director David E. Talbert joins us to talk about his latest musical film, "Jingle Jangle: A Christmas Journey."

"Jingle Jangle: A Christmas Journey." is available to stream on Netflix.

[REBROADCAST FROM November 9, 2021] Twenty years ago, the film adaptation of Harry Potter and the Sorcerer's Stone was released in theaters, setting the stage for over a decade of films and launching the careers of Daniel Radcliffe, Rupert Grint and Emma Watson. As we look back on the film twenty years later, we are joined by the director of both “Harry Potter and the Sorcerer’s Stone” and the second film in the series, “Harry Potter and the Chamber of Secrets,” Chris Columbus. He will join us to talk about setting the tone for the series, working with the young stars, and he’ll take calls from fans of the films who remember when the first movie was released.

 All of the "Harry Potter" films are streaming on HBO Max.

[REBROADCAST FROM October 28, 2021] Academy Award winning composer Hans Zimmer joins us to discuss his score for the film “Dune,” which includes some of Zimmer’s most ambitious work to date and is an essential feature of the film.

 "Dune" will be available digitally starting in December. 

[REBROADCAST FROM November 10, 2020] Hawa Hassan, the Brooklyn-based founder and CEO of the Somali hot sauce line Basbaas, joins us to discuss her new cookbook, In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. The book draws on the recipes and stories of bibis -- Swahili for grandmothers -- from eight African nations that touch the Indian Ocean.

ndizi Kaanga (FRIED PLANTAINS)

As Ma Vicky taught us, plantains are a huge part of Tanzanian cooking, and there are tons of varietals and different ways of preparing each. These simple fried plantains are best made with bright yellow plantains that are somewhere in between the firm, starchy-green under- ripe plantains and the super-soft, super-sweet, almost-black overripe plantains. Fried in a little butter (or ghee) and finished with a splash of fresh lemon juice and a sprinkle of both salt and nutmeg, these plantains ride the line between sweet and savory. Serve on their own for a snack or alongside Zanzibar Pilau (Rice Pilaf, page XX), cooked vegetables, and grilled meat or fish for a complete meal. You could even sprinkle them with a bit of brown sugar as they cook, finish them with a splash of rum, and serve with vanilla ice cream for a Tanzanian version of bananas foster.

SERVES 4

3 tablespoons unsalted butter (or ghee)2 large yellow plantains, peeled and cut into 1-inch-thick pieces on the diagonal2 tablespoons freshly squeezed lemon juice½ teaspoon kosher saltPinch of freshly grated nutmeg

Place the butter in a large nonstick skillet set over medium- high heat. Once the butter has melted, add the plantain pieces and cook until dark brown on the undersides, about 2 minutes. Carefully turn each plantain and cook just until the second sides are lightly browned, about another minute.

Transfer the plantains, cut sides up, to a serving platter and drizzle with the lemon juice and sprinkle with the salt and nutmeg. Serve immediately. Leftovers can be stored in a container in the refrigerator for up to a few days and warmed in a skillet before serving.

Reprinted from 'In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean' by Hawa Hassan with Julia Tershen. Photography by Khadija Farah. Published by Ten Speed Press.

[REBROADCAST FROM October 20, 2021] James Beard Award-winning cookbook author Carla Lalli Music joins us to discuss her new book, That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week. In the new cookbook, Lalli Music splits the recipes between weekday and weekend cooking so that you can make great food no matter how much time you have.

Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce

4 to 6 servings

This method of cooking mushrooms—by pan-roasting them, then finishing with browned butter—is incredibly effective, whether you’re adding them to pasta or not. In the second step, the butter and aromatics wash a ton of flavor over the mushrooms, glossing them up.

Kosher salt; freshly ground pepper6 garlic cloves, divided1 lemon½ cup extra-virgin olive oil, divided1 teaspoon mild chile flakes, such as Aleppo pepper1 shallot1 pound maitake mushroomsChunk of Parmigiano, for grating and serving2 cups lightly packed herbs (leaves and tender stems), such as parsley, mint, and/or arugula2 tablespoons unsalted butter1 pound wide pasta noodles, such as lasagnette or pappardelle

Bring a large pot of water to a boil and season it very aggressively with salt (figure ¼ cup salt per 6 quarts water). Pick out the smallest garlic clove and finely grate it into a small bowl. Grate in the zest of the lemon, then stir in 2 tablespoons olive oil and the chile flakes. Season oil mixture with salt and pepper and set aside.

Thinly slice the remaining 5 garlic cloves and the shallot. Trim the mushrooms; tear into bite-size pieces. Juice the zested lemon into a small bowl. Grate enough Parm to yield ¼ cup (save what’s left for passing at the table). Set all aside.

Add the herbs to the boiling water and cook until very softened, 2 minutes. (Cooking the herbs both mellows and deepens their flavor; they will have less fresh brightness but take on a richer, more vegetal flavor.) Use a mesh spider or tongs to remove the herbs and hold them under cold running water until cool enough to handle, about 10 seconds. Squeeze out as much excess liquid as possible. Thinly slice the herbs and stir them into the oil mixture. Taste and adjust with more salt and chile flakes, if desired. Set the herb sauce aside.

Lower heat under the boiling water to maintain a simmer—you want to get your mushrooms going before starting the pasta. Heat a large Dutch oven over medium-high for 1 minute, then add 3 tablespoons olive oil and half the mushrooms. Cook, tossing, until the mushrooms are coated with oil, then cook, undisturbed, until browned on the underside, 2 to 3 minutes. Season with salt and toss, then cook, stirring occasionally, until the mushrooms are browned all over and cooked through, 4 to 5 minutes more. Transfer mushrooms to a large plate and repeat with the remaining 3 tablespoons oil and mushrooms, then add these mushrooms to the first batch. Bring the water back to a boil.

Melt the butter in the Dutch oven over medium heat until it foams, 15 to 30 seconds. Add the sliced garlic and shallot and cook until the garlic and butter are golden brown and the shallot is translucent, about 2 minutes. Return the mushrooms to the pot, along with any accumulated juices, and cook, tossing, until well combined. Lower the heat to keep warm.

Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until very al dente, 2 to 3 minutes less than the time indicated on the package. Use a mesh spider to transfer pasta to the pot with the mushrooms, then add 1 cup of the pasta cooking liquid. Increase the heat to medium and cook, tossing energetically, until a sauce forms that coats the pasta, 2 minutes. Add the ¼ cup grated cheese, 1 tablespoon lemon juice, and another big splash of pasta water and cook, tossing, until cheese is melted and the sauce is clinging to the noodles, 1 to 2 minutes more. Add a few spoonfuls of herb sauce to the pasta and stir to combine. Serve with remaining herb sauce and more cheese at the table.

-------------------------From the MarketMild chile flakesShallotTender herbsMaitake mushroomsWide pasta noodles

Spin ItInstead of Aleppo pepper, use a smaller quantity of regular red pepper flakes or lots of blackReplace the shallot with ¼ onionThe herbs are truly interchangeable, in any ratio, and can include basil, chives, tarragon, and/or dill Use shiitake, oyster, and/ or cremini mushrooms instead of maitakeBig tubes like rigatoni or paccheri are good too-------------------------At HomeSalt and pepperGarlicLemonOlive oilParmigianoButter

Spin ItA few dashes of sherry vinegar or white wine vinegar can replace the lemon juice and zestGrana Padano or pecorino can replace the Parm-------------------------Tall Pot AltIf you don’t have a Dutch oven, use a large heavy skillet to cook the mushrooms and combine with the shallot and garlic. Scoop out 2 cups of pasta cooking liquid, then drain the pasta and return to the pot, and build your sauce from there. If the sauce gets tight or sticky, or the cheese clumps together, lower the heat and add more water than you think you should. Cook over low heat, stirring gently but constantly, until the cheese melts and the sauce is smooth.

Reprinted from 'That Sounds So Goodby Carla Lalli Music.' Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers.Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.

[REBROADCAST FROM March 15, 2021] Sam Sifton, food editor of The New York Times and founding editor of NYT Cooking, discusses The New York Times Cooking No-Recipe Recipes, the debut cookbook from the website and its app. The book has over 100 ideas for dishes meant to inspire -- all without specific measurements. Cooks are encouraged to add, subtract, and adapt the recipes to their own diets and palates.

Pasta PuttanescaAnchoviesGarlicOlive oilPastaCanned tomatoesOlivesCapersRed pepper flakesParmesan

Sauté some anchovies and a lot of minced garlic in a lot of olive oil while your salted pasta water comes to a boil in a big pot. (How many anchovies? How many you got? I go for a minimum of four, and the same with cloves of garlic.) Add your pasta to the pot. When the fish are melted and the garlic’s gone gold, add a large can of tomatoes and stir everything together. Let that simmer a while, and get a little thicker, then add the olives and capers, and red pepper flakes until it’s as fiery as you like. Taste for salt and pepper. Keep simmering and, when the pasta is done to your liking, taste the sauce again, drain the pasta, and toss it with the sauce. Shower the dish with grated Parmesan and serve.

Tip

You can cook the dried pasta directly in the sauce if you like, adding a couple cups of water or chicken stock and covering the pan for 10 minutes or so, stirring occasionally.

Reprinted from The New York Times Cooking No-Recipe Recipes. Text copyright © 2021 by Sam Sifton and The New York Times Company. Photographs copyright © 2021 by David Malosh and Food Styling by Simon Andrews. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.

[REBROADCAST FROM September 15, 2021] The James Beard Award-winning Sahadi’s market has been a local favorite for over a century. Now, with the new cookbook, Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients, anyone can enjoy the flavors of Sahadi’s at home. Cookbook author and Sahadi’s co-owner and culinary director Christine Sahadi Whelan joins us to discuss.

Moroccan Marinated Chicken Breasts

This recipe is yet another example of how the rich blend of spices in ras el hanout can give a simple preparation depth and nuance with very little effort. Marinating chicken in yogurt tenderizes the meat and keeps it juicy as it grills. Serve this with a room-temperature grain dish, like the Millet Pilaf with Almonds and Feta on page 115, and a cooling salad of Persian cucumbers.

SERVES 4

1/2 cup [120 g] plain Greek yogurt, full or reduced fat1 Tbsp ras el hanout1 tsp fine sea salt1 tsp hot paprika1 tsp hot red pepper flakes4 large bone-in, skin-on chicken breast halvesChopped fresh cilantro, for garnish

In a medium bowl, stir together the yogurt, ras el hanout, salt, paprika, and red pepper flakes. Add the chicken and turn to coat thoroughly with the seasonings. Cover the bowl and marinate for 2 hours in the refrigerator.

Prepare a gas or charcoal grill. When hot, mound most of the coals to one side. Place the chicken breasts over the hottest part of the fire, skin side down, and cook until the skin has developed a bit of char and the fat has rendered. Turn the breasts skinside up, move to the cooler side of the grill, and cover the grill. Cook the chicken, turning once or twice, until cooked through, 25 to 30 minutes.

Alternatively, you can prepare this in the oven. Preheat the oven to 350°F [180°C] and arrange the chicken in a baking dish large enough to hold them without touching. Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes.

Garnish with the chopped cilantro. Serve hot or at room temperature.

Excerpted with permission from 'Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients' (Chronicle Books, 2021) by Christine Sahadi Whelan. Copyright text © 2021 by Christine Sahadi Whelan. Copyright photographs © 2021 by Kristin Teig.

[REBROADCAST FROM September 22, 2021] Chef Mina Stone, who helms Mina's at MoMA PS1, joins us to discuss her latest cookbook, Lemon, Love & Olive Oil, which combines her Greek and Jewish heritage into hearty, citrusy recipes.

CACIO E PEPE–INSPIRED KALE SALAD

This is my version of having the idea of a decadent pasta, in salad form. It has the flavor components of a cacio e pepe, set against the backdrop of a hearty forest of green kale. The kale stands up to the challenge, providing a healthy vehicle for the tangy salty cheese, crunchy hazelnuts, and spicy black pepper.

Serves 4 to 6

6 cups (400 g) lacinato or curly green kale (about 2 bunches)Extra virgin olive oilJuice and zest of 1 lemonSalt and freshly ground black pepper½ cup (40 g) grated pecorino cheese½ cup (65 g) hazelnuts, toasted (see page 9) and chopped

Cut out the thick middle rib of the kale leaves or tear it off with your hands.

Layer a few kale leaves on top of each other and cut into bite-size pieces.

Repeat until all the kale is done. (Alternatively, you can cut the kale into ribbon-size pieces for a “pasta” look.)

Put the kale in a serving bowl and massage it with enough olive oil to coat each leaf.

Add the lemon zest, lemon juice, a sprinkle of salt, and lots of freshly ground black pepper.

When you are ready to serve, toss the kale with most of the cheese and most of the hazelnuts and garnish with the rest.

Finish with freshly ground black pepper and serve.

Reprinted from 'Lemon, Love & Olive Oil' by Mina Stone. Design by Urs Fischer. Published by Harper Wave.