Sharp & Hot

Matt Wang joins Chef Emily Peterson for this week’s episode of Sharp & Hot to discuss electronics, tattoos, olive oil, and grocery shopping. Learn why Emily has a fear of commitment when it comes to tattoos, and hear some discussions regarding Italian olive oil purity. How are some olive oil producers mixing rancid product into their batches. Why does Emily prefer California olive oils? Later, Emily talks to Matt about grocery shopping, and why she has vowed to steer clear of the grocery store until spring! Thanks to our sponsor, Le Creuset. Music by The California Honeydrops.

“Being a disciple of Mario Batali, I only keep extra virgin olive oil at home.” [9:55]

— Matt Wang on Sharp & Hot

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This week on Sharp & Hot, Emily calls Sean DeTore from Seattle to help him cook pasta fazool (or…pasta é fagioli?) over the phone for Valentine’s Day. Sean and Emily lament over the frigid weather this winter, as well as the let down that is bound to occur when you go out to dinner on Valentine’s Day. This program has been sponsored by Le Creuset. Thanks to Cookies.

“For any and every recipe that calls for canned beans you should always rinse them.” [26:30]

Sean DeTore on Sharp & Hot

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This week on Sharp & Hot, Chef Emily brings us thousands of miles away from our snow-covered studio in Brooklyn to the beautiful and warm Caribbean. She helps us get there by way of some nice steel drum island music and Caribbean-themed cocktails. Later, Emily answers a few caller questions about some equatorial dishes! This program has been sponsored by Le Creuset.

“You can use any rum you want to make a painkiller.” [28:00]

Emily Peterson on Sharp & Hot

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This week on Sharp & Hot, Chef Emily explores why the cold weather makes everyone sick, and provides some insight on the best culinary cures around the world for the common cold. After the break, Emily revisits her food therapy session from last month with couple Allison Hamlin and Sam Natale. The two talk about how their relationship in the kitchen has changed since their last visit to unofficial therapist Chef Emily Peterson. This program has been sponsored by Le Creuset. Today’s music provided by The California Honeydrops.

“I didn’t have pants on, of course I was shocked!” [25:10]

Sam Natale on Sharp & Hot.

“I might just have cabbage issues.” [26:55]

Allison Hamlin.

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On this week’s episode of Sharp & Hot, host Chef Emily Peterson welcomes Jen Andrews as her guest, and they discuss a great breaded chicken dish that Jen is excited to try out. After the break, Chef Emily and Jen talk about lentil soup. This program has been sponsored by Le Creuset. Music provided by The California Honeydrops.

“If you want moist chicken, the key is to use thighs.” [11:20]

—Chef Emily Peterson on Sharp & Hot

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Chef Emily Peterson starts of Sharp & Hot in 2014 by sharing her audio report on Olive Lynch’s innovative black soldier fly larvae composting and recycling system. Hear how these little worms can help reduce landfill waste and benefit aquaculturists! Later, Emily chats with a casting representative from MasterChef Junior about their upcoming New York City casting for child culinary prodigies. What are Emily’s culinary New Year’s resolutions? Find out on this week’s installment of Sharp & Hot. Thanks to our sponsor, Le Creuset. Music by The California Honeydrops.

“The cost to recycle food waste in New Jersey is less than to just throw it in a landfill due to tipping fees.” [6:15]

— Olive Lynch on Sharp & Hot

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This week on Sharp & Hot, host Emily Peterson brings in Daniel and Rebecca Dengrove, the brilliant minds behind Brewla Bars to discuss how the idea for their products came about. But first, Emily answers a few listener questions, and runs us through the process of cooking a perfect Christmas bird! This program has been sponsored by The International Culinary Center. Music provided by Four Lincolns.

“I would just love to see everybody have a taste [of a Brewla Bar] and love it. You can have something that tastes great and is full of nutrition.” [27:30]

—Daniel Dengrove on Sharp & Hot

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This week on Sharp & Hot, chef Emily Peterson assures us that there truly is no such thing as a dumb question, and tells us some stories about why you should always ask if you’re curious. After the break, Emily brings in a couple who has some difficulties in the kitchen, and advises them on some ways to improve that aspect of their relationship. This program has been sponsored by Le Creuset.

“It gives me great pleasure and satisfaction when the dishes are lined up at 90 degree angles, and it makes me feel better about things in my life that I don’t have total control over.” [25:45]

— Allison Hamlin on Sharp & Hot

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This week on Sharp & Hot, host chef Emily Peterson brings in Elizabeth Streb, choreographer, performer, and teacher of contemporary dance, to discuss how she fought her way to getting a job as a chef in New York City. After the break, Emily draws on Elizabeth to answer a fan’s question. Finally, Emily asks her guest about the role that cooking and hunting played in her upbringing. This program has been sponsored by Le Creuset. Music provided by The California Honeydrops.

Photo by Dan Kitwood

“My dad would shoot anything, and then we’d have to eat it.” [25:45]

— Elizabeth Streb on Sharp & Hot

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Chef Emily Peterson opens the phone lines on this week’s edition of Sharp & Hot to answer listener Thanksgiving questions! Tune in to this program to hear Emily give some tips on cooking the perfect bird and stuffing. How do you remove burnt cranberry sauce from your favorite pot? Learn how to season the ultimate gravy, and find out how to spice up your Thanksgiving leftovers! This program has been sponsored by Consider Bardwell. Music by The California Honeydrops.

“For the bird, you have to figure one pound per person… People seem to be big fans of having one giant bird on the table, but I like to suggest people to get more than one turkey.” [8:35]

“If you wouldn’t drink the wine, you shouldn’t try to cook with the wine. You’re still putting it in your body!” [10:30]

— Chef Emily Peterson on Sharp & Hot

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