All Of It with Alison Stewart

On Tuesday, "STOMP" became one of the first major productions to reopen to audiences in New York City, after over a year of shutdowns. "STOMP" co-creator and self-taught percussionist Luke Cresswell joins to discuss the show's return.

This segment is guest-hosted by Rebeca Ibarra.

Author, illustrator and advice columnist, JP Brammer joins us to talk his new memoir-in-essays ¡Hola Papi!: How to Come Out in a Walmart Parking Lot and Other Life Lessons. Based on his popular advice column of the same name, Brammer explores his life as a 'mixed-race queer kid' growing up in rural Oklahoma.

This segment is guest-hosted by Rebeca Ibarra.

This segment is guest-hosted by Rebeca Ibarra.

Writer/director/producer Calogero Carucci joins us to discuss his feature film "Moving in 2008," which closed the Brooklyn Film Festival this year. The film follows a family dealing with hardship during the 2008 recession. 

This segment is guest-hosted by Rebeca Ibarra.

Award-winning writer and current head of the Leon Levy Center for Biography at the Graduate Center, CUNY, Thad Ziolkowski joins us to talk about his new book about surfing and addiction, called The Drop: How the Most Addictive Sport Can Help Us Understand Addiction and Recovery. Ziolkowski, who has written about his own struggles with addiction, examines the connection between waves, addiction, and recovery.

This segment is guest-hosted by Rebeca Ibarra.

Chris McDade, chef and owner of Popina in Brooklyn, joins us to discuss his new cookbook The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood. A review in Publisher's Weekly called it: "Excellent. . . .  Salty and satisfying, these recipes hit the spot.”

Recipe: Fettuccine with Mackerel, Sun Gold Tomatoes, and Parmesan

This pasta is perfect for when summer is at its peak and tomatoes from the market are sweet and juicy. It gets an umami punch from both the tinned mackerel and the Parmesan cheese. There is nothing sadder than pregrated Parmesan cheese, so splurge for a chunk. Grate it over the fettuccine before serving, using the small holes on a box grater or a Microplane.

Serves 2

 Kosher salt

6 ounces (170 g) fettuccine

1 tablespoon olive oil

1 cup (145 g) Sun Gold tomatoes, halved

One 4.4-ounce (125 g) tin mackerel

2 tablespoons unsalted butter

1 heaping tablespoon thinly sliced fresh basil

Juice of 1/2 lemon

3 tablespoons grated Parmesan cheese

Bring a large pot of water to a boil over high heat for the pasta. This can take up to 20 minutes, depending on your stove. Use this time to gather the rest of your ingredients.

 Add enough salt to the boiling water so that it reminds you of a less salty sea. Add the pasta and cook according to the package directions, stirring the pasta every 2 minutes or so to ensure that it doesn’t stick together. Taste a noodle a minute or so before the end of the suggested cooking time to ensure that your pasta comes out al dente.

In a skillet, heat the olive oil over medium-high heat until hot but not smoking. As soon as the oil reaches its smoke point, carefully add the tomatoes. (All liquid fats including olive oil have a smoke point; some oils have higher smoke points than others, which means some are better for cooking at higher temperatures.) Cook the tomatoes for 2 minutes, tossing every 20 seconds or so. Add 1/4 cup (60 ml) of the pasta cooking water and remove the pan from the heat. Using the back of a fork, press down on the tomatoes. You are trying to get most of the juice out of the tomatoes to lay the foundation for the sauce.

Drain the pasta and add it to the pan of simmering tomato sauce. Stir the pasta into the sauce and reduce the sauce by three-quarters, giving the pan a few flips along the way. Add the mackerel, taking care to keep the fillets whole.

Remove the pan from the heat and add the butter and basil. Stir and flip the pasta in the pan until the butter is melted, the mackerel fillets have begun to fall apart, and the sauce is emulsified. Squeeze in the lemon juice, add 2 tablespoons of the Parmesan, and stir until incorporated.

Divide the pasta between two bowls and sprinkle with the remaining 1 tablespoon Parmesan.

Excerpted from The Magic of Tinned Fish by Chris McDade (Artisan Books). Copyright © 2021.

This segment is guest-hosted by Rebeca Ibarra.

WNYC planning editor Kate Hinds joins us for our ongoing series, "Kate Has a Plan," to discuss the stories the newsroom is following this week.

This segment is guest-hosted by Rebeca Ibarra.

Dave Zirin, sports editor at The Nation and host of the Edge of Sports podcast, joins us for a conversation about the concerns and issues facing the Tokyo Olympics.

This segment is guest-hosted by Rebeca Ibarra.