Welcome to Foodie Confessions, a new mini-series inside Foodlore where Jenn shares the stories behind the foods she just can't.

In this hilarious role-reversal, her husband and editor Zac interviews her about the culinary deal-breakers: raw onions (with two oddly specific exceptions), fennel and anything licorice-adjacent, raw seafood from crudo to tartare, and a diplomatic "no thanks" to beer and coffee.

Expect Michelin memories (Oslo, Basel), Tucson chef stories (please don't sneak fennel 😅), a sacred wedge-salad rant, and the legendary absinthe-vs-gin mix-up. Proof that dislikes carry memory, culture, and identity — because even the dishes we reject have stories to tell.

Step back in time with us in this deliciously nostalgic episode of Dr. Jenn Seasly's Foodlore as we explore the story and secrets behind The Pink Casserole. Our guest, April Brennan, shares her favorite vintage recipe, tips for making it perfectly creamy, and the memories tied to this classic dish.

Whether you're a fan of casseroles, love vintage recipes, or just crave a little nostalgia in your kitchen, this episode will warm your heart—and your taste buds!

Related recipe here

Dr. Jenn Seasly sits down with Tucson chef Matt Love (Forbes Meat Market & Restaurant, Five Points) to tell the love story behind a breakfast burrito that evolved into a house legend: "my burrito," now affectionately the Boorito. What started as one whole egg plus egg whites for his nutrition-professor wife became an 11-minute morning ritual—cheese spread edge-to-edge, salsa inside, and a gentle, all-sides butter sear that turns the burrito into a crisp, almost-chimichanga hug. Along the way, Matt shares Sonoran food pride, burrito lore, salsa hot takes (Safeway salsa and Truff fans unite), and the secret to a perfect wrap.

👉 Recipe link: https://jennseaslysfoodlore.com/recipes/butter-seared-breakfast-burrito/

Matt Love is a Tucson chef who's cooked across standout local kitchens and now helps power Forbes Meat Market & Restaurant. A Knife Fight veteran and teacher at heart, Matt brings community spirit—and a seriously dialed-in breakfast technique—to everything he cooks.

Dr. Jenn Seasly sits down with her longtime friend Karenza Gordon to honor a dish that carried them through potlucks, holidays, and family stories: deviled eggs. From Honey's sweet-pickle version to Jenn's bacon riff (and even the high-society touch of caviar), this episode celebrates how a simple egg becomes a memory that lasts for generations. Along the way, they laugh about peeling disasters, "egg divots," and the lost art of the Southern potluck.

🍳 Recipe link: https://jennseaslysfoodlore.com/recipes/honeys-classic-deviled-eggs-with-sweet-pickles/

In this flavorful episode of Jenn Seasly's Foodlore, Dr. Jenn Seasly welcomes Foti Rouch, a Greek home cook whose go-to dish—a slow-roasted leg of lamb with orzo—is steeped in family tradition and emotion. From his mother's handwritten recipe to recreating meals for his son in Tucson, Foti reminds us how food can bridge countries, cultures, and generations. Plus, we take a detour through smoker tips, a crash-course in survival cooking, and the curious magic of Cincinnati-style chili.

👉 Try Foti's lamb recipe here.

In this spicy and smoky episode of Foodlore, Dr. Jenn Seasly chats with home chef and mixologist Shana Vanbebber about the deep culinary roots of the Southwest. From her family's Hatch green chile stew to a stunning tequila-based cocktail called Vermilion Smoke, Shana shares stories of flavor, tradition, and a dash of humor. They explore the history of Hatch chiles, the art of smoking simple syrup, dad-made tortillas, Sunday bean rituals, and the joys of glassware. Plus, a sneak peek at Shana's upcoming cocktail book Southwest Cocktails.

🍲 Read the full recipe: https://jennseaslysfoodlore.com/recipes/hatch-green-chile-stew

🍸 Read the full cocktail recipe: https://jennseaslysfoodlore.com/recipes/vermilion-smoke/

👩🏻‍🍳 Follow Shana on Instagram: https://www.instagram.com/shanavanbebber/

👉 Listen to the episode: https://jennseaslysfoodlore.com/episodes/the-joy-of-hatch-chiles-and-beautiful-cocktails

In this heartfelt episode of Foodlore, Dr. Jenn Seasly chats with Amber Pierce, who shares the unexpectedly powerful memories tied to humble dishes like "noodles and meat" and her grandmother's oatmeal. From Christmas morning fried tenderloin biscuits to peach cobbler breakfasts and holiday traditions like oyster stew and sausage pinwheels, Amber walks us through a flavor-filled journey of love, loss, and legacy. Because sometimes, the blandest dishes hold the richest memories.

👉 Read the full recipe here

In this heartwarming episode of Foodlore, Cindy Blue shares more than just a recipe—she invites us into her East Texas childhood kitchen, where her father's fried catfish wasn't just food, it was tradition, comfort, and magic in a skillet. With crisp cornmeal, a soak in buttermilk, and just the right cut, Cindy's dad turned fresh catfish into a southern staple that still lingers in her memory (and taste buds). We also take a detour through military missions, Wonder Bread hot dogs, and the mysteries of frying oil.

🍽️ Get Cindy's fried catfish recipe here

In this cozy episode of Jenn Seasly's Foodlore, Dr. Jenn walks us through a buttery classic: traditional shortbread. With just three humble ingredients—Irish butter, sugar, and flour—she proves that simplicity can be deliciously powerful. Along the way, she shares her personal baking rituals, tips for getting that perfect crumbly texture, and the joy of gifting sweet treats to loved ones.

Whether you're looking for an easy dessert or a moment of kitchen comfort, this recipe is perfect for any season.

🧈 Get the full recipe here: Shortbread Recipe

📺 Watch it on YouTube: Episode Link

In this episode, Dr. Jenn Seasly reconnects with Zack Brimhall to explore a beloved Turkish dish—mantı—a labor-intensive but love-filled dumpling that ties generations together. Zack shares vivid memories of his grandmother making hundreds of these meat-filled parcels from scratch, flavored with garlic yogurt, paprika, sumac, and mint.

They talk about how food transcends language barriers, how some dishes never make it onto restaurant menus but live forever in family kitchens, and how even a shortcut version using frozen tortellini can still bring joy and nostalgia. From warm Turkish bread to shepherd's salad and a cold glass of Pepsi on the side, this episode is a celebration of culinary memory, cultural heritage, and food as family language.

🔗 Find the recipe here