A little taste of what's to come on this season of Cooking By Ear. Subscribe to be the firstto get our episodes when we officially launch in April.

CBE Trailer

We're an audio cooking show. Cook along in real time and by the end of the episode, you'll have a dish made. Join our iconic guest in their kitchen with host and chef Cal Peternell as your guide!

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Writer and author Ijeoma Oluo (So You Want To Talk About Race) makes pasta puttanesca and shares how she and her family got creative with food while growing up poor. We go deep on her Internet-breaking essay, how to teach kids resistance, and, yup, how to talk about race. But for real. Full recipe and ingredients at cookingbyearpodcast.com

EP 9: Ijeoma Oluo and Puttanesca

Chef Reem Assil (Dyafa, Reem’s California) experiments with a new ‘Palestinian soul food’ recipe — sweet potato style muhammara. She discusses the controversial mural of activist Rasmea Odeh in her first restaurant, how she bakes her man’oushe with activism, and how to make Palestinian food visible against the whitewashing of Middle Eastern food.  Full recipe and ingredients at cookingbyearpodcast.com

EP: 8 Reem Assil's Oakland-Style Muhammara

We head to the Masumoto Peach Farm to make a Grand Aioli with Mas, Nikiko, and Marcy Masumoto and discuss intergenerational farming, California’s haunting history of Japanese internment camps, and the social power of testimony.

EP: 7 The Masumotos and Aioli

Comedian, actor, and winner of RuPaul’s Drag Race, Bob the Drag Queen, makes vegan Carrot Almond Soup  and Ajo Blanco while discussing the art of drag, the importance of trans representation in media, and his obsession with Bob Ross.  Full recipe and ingredients at cookingbyearpodcast.com

EP: 6 Bob the Drag Queen and Vegan Soup

Queen of Bounce music Big Freedia teaches us her signature Booty Poppin’ Potatoes, all while coming up with a new hook for a future hit song, straight from her kitchen in New Orleans.MAKES 4-5 SERVINGSINGREDIENTS-1 MEDIUM YELLOW ONION, CHOPPED-2 STALKS CELERY, CHOPPED-2 GREEN ONIONS, CHOPPED-1/4 CUP COOKING OIL, OLIVE OR VEGETABLE-SALT-DRY SPICE (TONY CHACHERE'S SEASONED SALT OR SIMILAR. OR MAKE YOUR OWN WITH SALT, PEPPER, PAPRIKA, AND GARLIC)-1 POUND ANDOUILLE SAUSAGES, SLICED (ABOUT 4 SAUSAGES) -1 1/2 POUNDS YELLOW POTATOES, PEELED OR NOT, SLICED (YELLOW FINNS, YUKON GOLDS, ETC)-PAPRIKA-3 SPRIGS PARSLEY, CHOPPED-RICE, A HANDFUL PER PERSONTOOLS:-RICE COOKER OR POT FOR BOILING RICE AND COLANDER TO DRAIN-KNIFE-CUTTING BOARD-BIG SKILLLET -SPOON FOR STIRRING

CBE Trailer

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