Chef Greg Baxtrom joins Dave and the Cooking Issues crew to talk about his new cookbook, Nothing Matters But Delicious, written with Joshua David Stein. Greg gets into the process of translating restaurant recipes from Olmsted and Five Acres for home cooks, including the carrot crepe, fried tomato, upside-down burger, onion goop, rehab nachos, and his one-cookie recipe.

The conversation moves through fine dining, bouillon, Chicago Italian beef, sport peppers, ketchup, pickles, lefse, knives, pork tenderloin, expensive butter, cheap ice cream sandwiches, and why constraints can be useful in cooking. Greg also reflects on his years in Michelin-starred kitchens, his time at Alinea, Per Se, Blue Hill at Stone Barns, Mugaritz, Arzak, and El Bulli, and how sobriety and self-awareness reshaped his approach to food.

Plus: four-legged emus, taxidermy restaurants, microwave light-bulb experiments, Haitian john john mushrooms, turtle soup, cod milt, octopus eggs, celery salt, fennel seed, and the eternal question of whether a sandwich should arrive wet.

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