All Of It with Alison Stewart

All Of It with Alison Stewart

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All Of It with Alison Stewart episodes

  • Jeremy Dutcher: Motewolonuwok (Listening Party)

    First Nations singer-songwriter Jeremy Dutcher won the prestigious Polaris Music Prize for his 2018 debut, Wolastoqiyik Lintuwakonawa, as well as the Juno Award for Indigenous Music Album of the Year. This month, he followed it up with Motewolonuwok, an album that combines his native language of Wolastoqey with his first songs written in English. He joins us for a Listening Party.

    21 min
  • The Hidden Art in Corners of New York

    There is art all around New York City, sometimes in hidden places you may not expect. Eric V. Copage, author and New York Times contributor, recently wrote an article, "Hidden Art: A Rhapsody for the Soul, in 10 City Corners," with some of his favorite public art around the city, including Times Square, various subway stations, and even a Staten Island Ferry terminal. He joins to discuss his list and take your calls for your favorite art around the city.

    30 min
  • Jeff Tweedy's 'World Within a Song'

    Wilco frontman Jeff Tweedy is out with a new book next week, World Within a Song: Music That Changed My Life and Life That Changed My Music. In the book, Tweedy reflects on his life and fifty songs that have influenced him, including Joni Mitchell's "Both Sides Now," Abba's "Dancing Queen," and even "Happy Birthday." Tweedy joins us to discuss.

    Tweedy will be at Congregation Beth Elohim in conversation with The New Yorker's Amanda Petrusich, hosted by Community Bookstore, on November 6.

    23 min
  • Chef Erin French Shares Recipes from Her Lost Kitchen in 'Big Heart, Little Stove'

    Chef Erin French began her restaurant The Lost Kitchen in her apartment in Freedom, Maine. Now, the restaurant has become one of the hottest culinary destinations in the country. French brings her recipes, and tips for entertaining, to the public with her new cookbook Big Heart, Little Stove: Bringing Home Meals and Moments from the Lost Kitchen. She joins us to discuss ahead of her event tonight at the 92NY with Ina Garten.

    26 min
  • 'Kung Food' Cookbook Shares 'Third Culture' Recipes

    Self-taught cook Jon Kung's new cookbook includes recipes from his childhood in Hong Kong and Toronto, and time spent living in Detroit. There are instructions for making dishes such as Vegan Fried Chicken Sandwiches, Buffalo Chicken Rangoon and Hong Kong Chicken and Waffles. Kung joins us to talk about the cookbook, which is out today.

    PORK AND CHIVE DUMPLINGS Think of this as a good starter recipe when you’re learning how to make dumplings, and especially how to fold them. Because there are no hard or sharp ingredients (like carrots or cabbage), they’re easy to fold without ripping the wrapper. This is probably the most common dumpling filling, both in China and in the US, and it is equally good for any cooking method.
    Makes 12 dumplings 1 teaspoon cornstarch 4 ounces ground pork 1 cup minced fresh Chinese chives (also called nira green or garlic chives) 1 tablespoon Shaoxing wine 1 teaspoon light soy sauce 1 teaspoon dark soy sauce 12 dumpling wrappers, circular or square Dumpling Dipping Sauce (see below), for serving
    In a large bowl, mix the cornstarch with 2 teaspoons cool tap water until smooth. Add the pork, chives, wine, and light and dark soy sauces and mix until uniform in texture.
    Set a small bowl of water on your work surface. Place the dumpling wrappers on a cutting board and use a small spoon to add about 2 teaspoons of the filling to the center of each wrapper.
    This is the simplest way to fold: Dip a finger into the water and moisten the edges of the bottom half of the wrapper, then fold the top over the bottom, enclosing the filling while pushing out any trapped air. Press on the edges to seal. You can moisten and pleat the sealed edges, if desired. Repeat with the remaining wrappers.
    Proceed to steam, boil, pan-fry, or deep-fry the dumplings following the instructions below. Serve with dipping sauce on the side.
    Note: Store-bought wrappers come in a few varieties, including Hong Kong–style ones made yellow by the addition of an alkaline solution (or food coloring) to the dough, green ones made using spinach, and very large squares and rectangles for egg rolls. But the basic ones you need are the palm-size circles (usually labeled “dumpling wrapper”) and squares (usually “wonton wrapper”). When making dumplings, the number you end up with will depend on how much filling you include in each one. It’s always a good idea  to have extra wrappers on hand, too, as sometimes they get stuck together or torn.
    14 min
  • James Van Der Zee's Foundational Photography of Black American Life and the African Diaspora

    James Van Der Zee was a foundational Black photographer and part of the Harlem Renaissance. Emilie Boone, assistant professor of Art History at NYU, researches Van Der Zee's impact on Black Life in the U.S, as well as the African diaspora. Her new book, A Nimble Arc: James Van Der Zee and Photography, is a study of the photographer's practice and impact, and Boone joins us to discuss.

    14 min
  • Nuyorican Poets Cafe Turns 50

    Tonight, the legendary Nuyorican Poets Cafe will celebrate five decades of hosting slams, musical performances, and more on the Lower East Side. Tomorrow, the venue will close its doors, to begin renovations expected to last the next three years. To reflect on the cultural importance of the space and its community we hear from listeners and speak to Karen Jaime, associate professor of performing and media arts and Latina/o studies at Cornell University. Jaime is also the author of the book, The Queer Nuyorican: Racialized Sexualities and Aesthetics in Loisaida. We also hear exclusive updates on the planned renovations from the Cafe's executive director, Caridad De La Luz.

     

    24 min
  • Podcast Picks for Spooky Season

    From real-life run-ins with the supernatural as told by hip hop artists, to the grimmest of Grimm Fairytales as heard by children, Lauren Passell, podcast writer for LifeHacker, founder of Tink Media, and curator of "Podcast The Newsletter," talks about the best podcasts to help curdle your blood this spooky season.

    24 min
  • Yewande Komolafe Presents Her Everyday Lagos with New Cookbook

    New York Times cooking writer Yewande Komolafe has written a new cookbook inspired by the dishes and flavors of her home country, Nigeria, especially Lagos, the country's largest city where Komolafe grew up. My Everyday Lagos includes 75 dishes that you can find around the city, many of which are staples of Nigerian homes, like Jollof Rice and Puff Puff. Komolafe joins us to talk Nigerian cooking.  

     

    RECIPE: Iwuk Edesi (with chicken)

    Serves 6 to 8

    Preparing this rice and chicken one-pot meal is an experience: the rich fragrances of these ingredients will slowly fill your kitchen as the rice softens. Iwuk edesi is a dish rooted in Efik and Ibibio cuisine, a gift from the southeastern region of the country. It is often found on buka menus and is sometimes called “native rice.” If you use another type of meat, the cooking times may differ, but the method essentially stays the same. This is a solid stand-alone meal, best enjoyed straight off the stove, but is equally satisfying the next dayas leftovers.

    INGREDIENTS: - ¼ cup neutral oil such as canola or grapeseed- 3 pounds bone-in, skin-on chicken parts- Fine salt to taste- 1 tablespoon grated ginger- 2 garlic cloves smashed- ½ cup red palm oil- 2 tablespoons Trinity Pepper Paste - 2 cups long grain white rice- About 2¼ cups chicken stock - 4 cups torn hearty greens such as ugwu, mature spinach, collards, or kale- 1 small red onion, finely chopped

      In a large pot or Dutch oven, heat the oil over medium until shimmering, 1 to 2 minutes.
      Pat the chicken pieces dry and season both sides generously with salt. Working in batches if necessary, place the chicken pieces skin side down in the pot and sear until deep golden brown on both sides, about 12 minutes total. Move the seared pieces to a plate and set aside.
      Drain out all but 2 tablespoons oil. Add the ginger and garlic and stir until fragrant. Stir in the palm oil and pepper paste and then the rice. Stir to coat every grain of rice in the sea- soned oil. Add the stock. Scrape the bottom of the pot to loosen up any stuck bits, season with salt, and bring to a simmer. Do not stir the rice at this point.
      Transfer the chicken to the pot skin side up, along with any liquid from the plate. Cover with the pot’s lid or foil and cook until the liquid is absorbed, the rice is tender, and the chicken is cooked through, about 20 minutes. Stir in the greens and allow to wilt and soften, 2 minutes.
      Remove from the heat and let sit covered for an additional 10 minutes. Carefully fluff the rice with a fork. Divide the rice and chicken among plates, sprinkle on the chopped red onion, and serve warm.

       

      16 min

    About All Of It with Alison Stewart

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    All Of It with Alison Stewart is a show about culture and its consumers.