All Of It with Alison Stewart

Science journalist Melinda Wenner Moyer joins us to provide parenting tips to help ensure that your kid grows up to be a good person. Her new book How to Raise Kids Who Aren’t Assholes: Science-based Strategies for Better Parenting–from Tots to Teens is available now.

Chef and restauranteur Emily Scott joins us to discuss her new cookbook, Sea & Shore: Recipes and Stories from a Cook and Her Kitchen in Cornwall, featuring over 80 simple and seasonal recipes from England's southwest coast. 

Recipe: Monkfish, Cornish chorizo and sun blush tomatoes on rosemary skewers

Serves 8

MONKFISH, or lotte in French, is known as the poor man’s lobster. It is a delicious, robust and wonderful ingredient that I love to cook and eat. It works so well with bolder flavours, such as curries, or can be cooked over fire or even refined by serving as a ceviche. Here, the combination of monkfish, chorizo and sun blush tomatoes is delicious. Threading them on to rosemary skewers is pretty and adds a depth of flavour to the fish.

1 x 200 g (7 oz) jar sun blush tomatoes, drained, reserving the oil

1 medium chorizo, about 225 g (8 oz), cut into

1 cm (1/2 in) rounds

650 g (1 lb 7 oz) monkfish fillet, cut into chunks

12 long rosemary sprigs, plus extra leaves for sprinkling

100 ml (31/2 fl oz/scant 1/2 cup) olive oil

Cornish sea salt and freshly ground black pepper

To serve

handful of rocket (arugula) leaves

hot buttered Cornish new potatoes

mixed leaf salad with edible flowers

Preheat a barbecue or grill (broiler) to high.

Place the sun blush tomatoes in a large bowl and add the sliced chorizo. Using a skewer, pierce a hole through each piece of monkish, then toss in the bowl with the tomatoes and chorizo. Thread alternately onto rosemary skewers, allowing 3 pieces of each ingredient on each skewer.

Barbecue or grill (broil) the monkfish skewers on all sides, keeping them moving, for a total of 6 minutes, or until browned at the edges. Drizzle with with olive oil and sprinkle with salt, pepper and rosemary leaves.

Lay the grilled monkfish skewers on rocket leaves and serve with hot buttered Cornish new potatoes and a kitchen leaf salad with summer flowers.

Excerpted from Sea & Shore: Recipes and Stories from a cook and her kitchen in Cornwall by Emily Scott, published by Hardie Grant, June 2021

Academy Award-winning director and screenwriter Tom McCarthy joins us to discuss his new film “Stillwater,” which stars Matt Damon as an American father attempting to secure the release of his daughter from prison in France.

The film premieres in theaters July 30.

As part of our ongoing “Review/Preview” series, Switched on Pop podcast hosts Nate Sloan and Charlie Harding share their favorite releases of the summer.

Spotify launched in the United States ten years ago this month, ushering in the era of streaming and instant digital access to an unprecedented catalogue of music. But what happens to the music we have when the way we consume it changes? Joe Pinsker, staff writer at The Atlantic and author of the recent article, “What Will Happen to My Music Library When Spotify Dies?,” joins us to talk about the impermanence and future of music playlists.

Electronic musician Holly Herndon recently launched Holly+, a website where users can upload audio and get it back in Herndon’s voice using AI. Herndon, who has a PhD from Stanford’s Center for Computer Research in Music and Acoustics and whose last album PROTO was made in collaboration with a neural network, joins us to talk about the new project, audio deepfakes, and the future of music.

Eater senior critic Robert Sietsema joins us for a call-in about the best breakfast spots in NYC. We'll get his recommendations, and hear from our listeners who share their own ... plus their usual orders. 

The play, "Pass Over," was written by Antoinette Nwandu whose work on the piece was partially in reaction to news coverage of George Zimmerman's trial in the wake of Trayvon Martin's death. Director Danya Taymor and actor Namir Smallwood join us to discuss the production, which begins previews at Broadway's August Wilson Theatre August 4.

Matthew Raiford joins us to discuss his cookbook, Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. "Bress 'n' nyam" means "bless and eat" in the Gullah language. He shares recipes from the cuisine inherited across seven generations of his family, including hot buttermilk biscuits and salmon cakes on pepper rice. In 2010, Raiford and his sister inherited the family farm that was purchased by their great-great-great grandfather in 1874. In the book, he traces a history of community and family through the lens of food.

This segment is guest-hosted by Kerry Nolan. 

Recipe: Gullah Rice 

This one-pot dish is akin to a purloo or a jambalaya. It evokes the traditional tomato-based Savannah Red Rice but is steeped in a hearty vegetable stock. When I was coming up, a bowl of rice with some roasted vegetables in it was often dinner, especially when meat proved scarce. I still find it comforting, just as I did during those lean years when I was at Howard University, right after getting out of the Army. Anytime someone would say they didn’t have any food in the house, I would invite folk over and serve my version of Gullah Rice, finished with a handful of fresh arugula that wilts lightly from the heat.

Serves 4

1 cup red onion, roughly chopped4 tablespoons bacon grease or butter1 bell pepper, roughly chopped2 cloves garlic, smashed and roughly chopped1 teaspoon smoked paprika1 teaspoon pink Himalayan salt1 whole habanero pepperOne 28-ounce can crushed tomatoes1 3/4 cups Vegetable Stock (recipe follows)1 cup Carolina Gold Rice or another long-grain rice

In a deep skillet or Dutch oven over medium-high heat, sauté the onion in the bacon grease until it starts to soften, approximately 3 to 4 minutes, then add the bell pepper and sauté for another minute or two more.

Toss in the garlic, paprika, salt, and habanero pepper. Pour in the crushed tomatoes and vegetable stock, then let the vegetable mixture come to boil.

Stir in the rice and turn the heat down to a simmer and cover. Every 5 minutes or so over a 20-minute period, stir the rice until all the liquid is absorbed. Remove the rice from the heat, taste and add a pinch or two more of salt to your liking. Allow the rice to rest for 5 minutes before serving.

Tip: If you want to add meat, sauté sliced smoked or andouille sausage, or chicken tenders cut into chunks, for 5 to 7 minutes before adding the onion. For shrimp, add peeled and deveined shrimp during the last 5 minutes of cooking.

Recipe: Vegetable Stock 

Makes 6 to 8 cups

2 quarts water1 pound yellow onions, roughly chopped (do not use sweet onions)1/2 pound baby bella mushrooms, roughly chopped1/2 pound carrots, roughly chopped2 stalks celery, roughly chopped1 tablespoon sea salt1 sprig rosemary1 sprig thyme1 sprig oregano2 cloves garlic, smashed

Place all the ingredients in a large stockpot over high heat and bring to a roaring boil. Turn the heat to low and let the stock simmer for 1 hour.

Remove the stock from the heat and let it cool to room temperature. Once cooled, strain the stock into 2-cup portions in sealable containers and place in the refrigerator, where it will keep up to 2 weeks. In the freezer, the stock will keep up to 6 months.

Tip: Make a double or triple batch of this stock to keep on hand for rice dishes, soups, and sautés. You can freeze it or keep it refrigerated for up to two weeks. You may add clippings from other vegetables, such as asparagus and other greens, for added flavor, depth, and nutrients. Throw any of your leftover vegetable peels into your compost bin.

Excerpted from Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. Copyright © 2021 CheFarmer Matthew Raiford and Amy Paige Condon.