Seasoned

We talk with James Beard Award-winning cookbook author Dorie Greenspan about the influence of her friend, Julia Child; how she tinkers with recipes during development; and that feeling home cooks get when they bake something from scratch. Plus, Dorie shares the backstory for her beloved World Peace Cookies, along with the updated version she created for her latest book, Baking with Dorie. 
GUEST:

• Dorie Greenspan: Five-time James Beard Award-winning cookbook author. Formerly a columnist for the New York Times, Dorie writes the xoxo Dorie newsletter, and she’s the author of fourteen cookbooks. Her latest is Baking with Dorie: Sweet, Salty & Simple.

FEATURED RECIPES:
World Peace Cookies 2.0
Iced Honey-Apple Scones with Spelt

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

If you’re a fan of cookbooks and the New York Times food coverage over the years, you won’t want to miss this hour of Seasoned. Amanda Hesser, food writer and founder of Food52, is our guest. Amanda describes her culinary journey, starting with her early travels baking bread in Europe, the very first book that launched her food writing career, and the process of curating “the recipes of record” buried in the New York Times recipe archive. We talk with Amanda about The Essential New York Times Cookbook, both the original published in 2010 and its timely revision in 2021.

GUEST:

• Amanda Hesser: Founder and CEO of Food52. Amanda was a reporter, feature writer, and food editor at the New York Times, and she’s the author of several award-winning books. Her latest is The Essential New York Times Cookbook.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. 

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

Joan Nathan, the authority on Jewish cooking, explains some of the history behind the symbolic food on your Seder plate. Plus, Liz Alpern and Jeffrey Yoskowitz are revitalizing gefilte fish for a new generation of eaters. Liz describes exactly what gefilte fish is and why it’s central to Ashkenazi Jewish cuisine. Finally, Chef Plum sits down with Russell DeBella, general manager and partner at Rein’s New York-Style Deli to talk about the deli’s uniqueness and why the Rein family felt compelled to bring Jewish classics like matzo ball soup, kugels, brisket, knishes, over-stuffed pastrami Ruebens and more to Vernon, Connecticut 50 years ago.

GUESTS:

• Joan Nathan: James Beard Award-winning author and food writer. Her latest book is King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World.
• Liz Alpern: Co-owner of The Gefilteria in Brooklyn, NY, and the co-author of The Gefilte Manifesto
• Russell DeBella: General manager and partner at Rein’s New York-Style Deli in Vernon, Conn.

FEATURED RECIPE: (from King Solomon's Table)
Flourless Chocolate Cake

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt. Visuals Journalist David Wurtzel contributed to this show.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

Are farm-fresh eggs really best? And how can we test for freshness anyway? Calling all egg lovers. . .this week’s episode of Seasoned is for you. Do you have strong opinions about how runny a yolk should be? Do you make the absolute best scrambled eggs on the planet? We invite you to call in with your questions about eggs and chickens, excluding that age-old one. Farmer Julie Christensen, of Flamig Farm in West Simsbury, joins us from the chicken coop. Plus, Lisa Steele, fifth-generation chicken-keeper and author of The Fresh Eggs Daily Cookbook, is with us for the hour too. We’ll bust egg myths, decode the supermarket egg carton, and share some favorite egg recipes, from the super-simple to sublime.

GUESTS:

• Julie Christensen: Farmer co-owner of Flamig Farm in West Simsbury, the home of the iconic backwards EGGS sign.
• Lisa Steele: Fifth-generation chicken keeper and author of the blog Fresh Eggs Daily. She’s written six books on backyard chicken keeping—but her latest book is a cookbook: The Fresh Eggs Daily Cookbook. Lisa is also the host of the American Public Television show Welcome to My Farm.

Featured Recipes:
Eggs Benedict
Double-Dill Scrambled Eggs
Lemon Meringue Pie

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

Jamie McDonald of Bear’s Smokehouse BBQ, describes his experiences on the Ukraine/Poland border, where he is volunteering with World Central Kitchen. And, for much of his life, chef Michael Symon has been living with not one, but two autoimmune diseases. This hour on Seasoned, Michael shares his approach to creating recipes that amp up the joy of eating without triggering inflammation or discomfort. Plus, urban farmer and educator Lauren Little describes how she teaches students to be good tree tenders while tapping sugar maples in Hartford. No one knows how to honor the gifts trees offer quite like Lauren.

GUESTS:

• Jamie McDonald: Owner of Bear’s Smokehouse BBQ, with four locations in Conn. See Jamie’s dispatches from the Ukraine/Poland border on his Facebook and Instagram pages, and get information about his fundraiser benefiting World Central Kitchen.
• Michael Symon: James Beard Award-winning chef, restaurant owner, regular on the Food Network, and bestselling cookbook author. His latest book is Fix It with Food: Every Meal Easy.
• Lauren Little: Owner and founder of Lauren Little Edutainment. Lauren is a Hartford based urban farmer and traveling teacher who educates and entertains kids by connecting them with nature.

Featured Recipes:
Cauliflower Cacio E Pepe
Crispy Rice with Asparagus, Peas, and Mushrooms
Tomato and Coconut Soup

This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt.

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

What are you making for St. Patrick’s Day? Let our conversation with Darina Allen inspire you. Darina has been called “The Julia Child of Ireland,” and she’s a passionate evangelist for Irish food and the traditional ways of cooking. We talk with Darina about her mother’s Irish soda bread and so much more in the reissue of her classic book, Forgotten Skills of Cooking. Plus, many of us raise a pint of Guinness on St. Patrick’s Day, but few of us know the rich history behind the world’s most famous stout. We talk with beer expert and Guinness Brewery Ambassador Michael Reardon. And, meet the local woman who bakes 200 loaves of Irish soda bread for friends and family as part of tradition that’s evolved over more than 40 years.

GUESTS:

• Darina Allen: Founder of the world-renowned Ballymaloe Cookery School in Ireland. She’s a passionate ambassador of Irish food and the Slow Food Movement. Darina is the author of many best-selling and award-winning cookbooks, the latest is a reissue of Forgotten Skills of Cooking.
• Michael Reardon: Guinness Brewery Ambassador and Certified Cicerone. Find Michael on Instagram (@ about_the_stout).
• Susan Hanson: Home baker from Norwich, Conn.

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Sara Gasparotto and Michayla Savitt.

Featured Recipes:
Darina Allen’s Irish Soda Bread
Steak and Oyster Pie
Braised Lamb Shanks with Garlic, Rosemary and Cannellini Beans
Susan Hanson’s Irish Soda Bread

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

You probably know James Beard-award winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This week on Seasoned, we talk with Scott about how his Waterbury roots shaped his approach to cooking and how he cooks at home. His new cookbook is Peace, Love, and Pasta. Plus, we had "a session" with a nutritional psychiatrist from Harvard. She’s a chef, too! Dr. Uma Naidoo explains the gut-brain connection and how we might use food as medicine.

GUESTS:

Scott Conant: James Beard Award-winning chef, Food Network star, and cookbook author. His latest book is Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef’s Home Kitchen.

Uma Naidoo: Nutritional Psychiatrist at Harvard Medical School, Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH), and Director of Nutritional Psychiatry at MGH Academy, and author of This Is Your Brain on Food.

Featured Recipes:
Pasta Pomodoro 
Cast-Iron Skillet Chicken with Fingerling Potatoes
Connecticut-Style Lobster Rolls

This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Sara Gasparotto and Michayla Savitt.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

We revisit our conversation with one of the creators of the documentary Pizza, A Love Story--New Haven pizza historian, Colin Caplan. The indie film is a deep dive into the history and the families behind the holy trinity of pizzerias that made New Haven famous: Sally’s, Pepe’s, and Modern. The documentary is airing on CPTV March 3 through March 11. This episode includes an extended conversation with Colin, as well as bonus local pizza shop recommendations.

GUESTS:

• Colin Caplan: Author of Pizza in New Haven and co-producer of Pizza, A Love Story. Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven
• Pete DeBisschop: Owner of Pop’s Pizza in Cheshire
• Jeff Browning: Partner and brewmaster at Brewport in Bridgeport
• Laurie McCollum: Owner of Lorenzo’s Restaurant in Sandy Hook
• Meriah Tani: Manager of Lorenzo’s Restaurant
• Louise Joseph: Owner of Dough Girls Pizza Truck in Greenwich

WATCH PIZZA: A LOVE STORY ON CPTV
Thursday, March 3 at 8 p.m.
Friday, March 4 at 11 p.m.
Saturday, March 5 at 7 p.m.
Tuesday, March 8 at 8 p.m.
Friday, March 11 at 9:30 p.m.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

Sometimes, the simplest ingredients make the most glorious food. Bread definitely falls into that category. Essentially, we’re talking about flour, yeast, water and salt. You work it into a dough, some magic happens, and you’ve got one of the world’s most perfect foods. This week on Seasoned, we’re talking about that magic with expert bread makers. Carrie Brisson, head bread baker at King Arthur Baking, is with us to boost your confidence and troubleshoot your wonky loaves. Plus, local bakers Kevin Masse from Small State Provisions in West Hartford and Tim Topi of Wave Hill Breads in Norwalk share their bread wisdom, too.

This show was produced by Robyn Doyon-Aitken and Catie Talarski with technical help from Gene Amatruda. Our interns are Sara Gasparotto and Michayla Savitt.

GUESTS:

• Kevin Masse: Owner of Small State Provisions in West Hartford, Conn. (@smallstate)
• Carrie Brisson: Head bread baker at King Arthur Baking in Norwich, Vermont (@kingarthurbaking)
• Tim Topi: Master baker/owner of Wave Hill Breads in Norwalk, Conn. (@wavehillbreads)

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.

We’re celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef who became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guests:

• Missy Robbins – James Beard Award–winning chef/owner of the acclaimed Lilia and Misi restaurants in Brooklyn. She is the author, along with Talia Baiocchi, of the book Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes.
• Kim and Scott Morrison – Co-owners of New England Pasta Company and Beanz & Co. in Avon, Conn.
• Ryan Peters – Chef and content creator, peterspasta on TikTok.

Featured Recipes:
Fresh Egg Pasta Dough and Extruded Pasta Dough
Spaghetti alla Puttanesca
Spinach and Ricotta Filled Tortelli with Brown Butter and Ricotta Salata
Rigatoni Diavola

Support the show: https://www.wnpr.org/donate

See omnystudio.com/listener for privacy information.