Sharp & Hot

This week on Sharp & Hot, host Chef Emily Peterson shares a bit of advice on how to survive the holidays with your extended family. After the break, Chef Emily shares some helpful tips on how to remove the seeds and juice from a pomegranate. She also describes a few simple dishes to prepare for your holiday guests to nibble on and stay happy! This program has been sponsored by Consider Bardwell. Music provided by The California Honeydrops.

“[When you’re boning a chicken,] if it isn’t easy, you’re doing it wrong.” [9:50]

— Chef Emily Peterson on Sharp & Hot

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In this episode of Sharp & Hot, Emily Peterson walks her friend Sean DeTore through the preparation of a recipe for stuffed mushrooms. The host of a podcast called “The Mixtape”, Sean also enjoys a side hobby of making piñatas. Emily also offers a great cooling tip just before the break! Then, she advises a listener on how to clean and prepare leeks, and ponders a curious problem with making gnocchi. This program has been sponsored by Route 11 Potato Chips. Music provided by The California Honeydrops.

“Even if the garlic does burn, I still use it in my recipe because no one can tell… right?” [7:05]

—Sean DeTore on Sharp & Hot

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This week on Sharp & Hot, Chef Emily Peterson is talking and tasting wines from Argentina with Jon Staenberg! Jon Staenberg founded Hand of God Wines after falling in love with wine while studying at Stanford University near California’s wine country. Hear how Hand of God was created serendipitously after a few bottles of wine and a steak dinner with an Argentinean winemaker! Is Jon a religious zealot? Find out what historic World Cup moment inspired the name of Hand of God Wines! What foods pair best with wines from Argentina? Tune into this episode to hear one of Jon’s “culinary confessions”! This program has been brought to you by Brooklyn Slate. Music by The California Honeydrops.

“One of the nice things about wine is that it actually brings you to the present.” [5:10]

— Jon Staenberg on Sharp & Hot

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This week on Sharp & Hot, Chef Emily Peterson celebrates Halloween with spooky stories about listeria, and a guest call from psychic medium and ghost investigator Craig McManus! Tune into this episode to hear about Emily’s experiences with spirits, and how they have revealed themselves via scents and taste! Does salt repel ghosts? Has Craig ever been followed by spirits, and what causes ghosts to stay in the mortal realm? Find out why spirits are so attracted by and tied to specific foods. Can ghosts taste vicariously through the living? Find out all of the answers to these otherworldly questions on this week’s edition of Sharp & Hot! Thanks to our sponsor, Whole Foods. Music has been provided by The California Honeydrops.

“Spirits often use a scent or a taste of food in order to identify themselves because we hardly ever see them during the daytime.” [7:05]

— Craig McManus on Sharp & Hot

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What’s the correct way to control your sugar craving? Chef Emily Peterson tells us how on today’s episode of Sharp & Hot – learn why choosing one delicious piece of real, wholesome food, is much more satisfying than 15 pieces of store bought sugar cookies. Also find out why choosing whole milk over skim milk offers far more health benefits, contrary to what many people think when buying their milk. Lastly and as always, Emily answers your questions on today’s show. Find out which kitchen appliances are essential in any home, what kind of pans Emily uses in her own home, and which cookbook has become one of Emily’s favorites. This program has been sponsored by Underground Meats.

“If you are eating something real that came from the earth, you will tend to eat a lot less of it.” [10:45]

“I always take cookbooks out of the library first, so I could try their recipes.” [28:30]

— Emily Peterson on Sharp & Hot

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Home gardening: is it worth it? This week on Sharp & Hot, Chef Emily Peterson talks about the steps to creating her own home garden. Find out what vegetables Emily is still harvesting, and what crops were less successful. Learn about seeding, pest control, and more! Later, Emily answers a listener question about mushrooms with the help of Dr. Roy Halling of the New York Botanical Garden. What should beginning foragers know about harvesting wild mushrooms? Find out more about mushroom cultivation, and learn why certain varieties cannot be farmed. How does knife sharpening differ for Japanese and French blades? Find out on this week’s Sharp & Hot! Thanks to our sponsor, Heritage Foods USA. Music was provided by The California Honeydrops.

— Dr. Roy Halling on Sharp & Hot

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This week on Sharp & Hot, Chef Emily Peterson gives a few tips about starting a food blog. And no- it’s not as easy as it looks. Hear why only passionate writers should delve into the world of food blogging, and why it’s not a lucrative business model. Later, Emily gives her knife recommendations. Why is it important to buy expensive, full tang knives for your home kitchen? Hosting a party soon? Then tune in to hear what inexpensive wines you should use for entertaining purposes. Finally, learn what kind of playlist can provide hours of fun at any party or gathering. This program has been brought to you by Underground Meats. Music by The California Honeydrops.

“Do it because you love to do it. Do it because you would be writing all of the stuff in your blog if no one was going to read it.” [10:40]

— Emily Peterson on Sharp & Hot

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Chef Emily Peterson welcomes author and Found Magazine co-creator Davy Rothbart as her first guest on Sharp & Hot! Davy is in town to celebrate the paperback release of his book My Heart is an Idiot. Tune in to hear the duo discuss storytelling, familiar faces, and the best food spots in Ann Arbor, MI. As a child, did Davy learn any cooking expertise from his parents? Later, hear Davy’s opinion on starting a creative business from scratch. What’s the allure of leaving a stable 9-to-5 job? Emily plays a recorded answer to last week’s “Question of the Week”, and Davy talks early food memories? Find out where you can learn more about Davy, Found Magazine, and My Heart is an Idiot on this week’s edition of Sharp & Hot! This program has been brought to you by Heritage Foods USA. Music provided by The California Honeydrops.

— Davy Rothbart on Sharp & Hot

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Rule number one of being a teacher: do your research! This week on Sharp & Hot, Chef Emily Peterson tries to take the spice out of hot peppers. Tune into this episode to learn if it is possible to remove the heat from chiles when making pepper sauces, salsas, and more. Later, Emily answers some call-in questions regarding serial instagramming and potlucks for weddings! Find out about some listeners’ favorite meals. Don’t miss this week’s edition of Sharp & Hot with Chef Emily Peterson! Today’s show has been brought to you by S. Wallace Edwards & Sons. Music has been provided by The California Honeydrops.

— Emily Peterson on Sharp & Hot

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Welcome to the second installment of Sharp & Hot with Chef Emily Peterson! After wrangling with her new Twitter account Emily gets into the nitty gritty of quitting commodity meat! Tune in to hear Emily’s tips on avoiding commodity four-legged animals, and how to handle situations where less-than-desirable industrial meat is offered at a meal or gathering. Later, Emily answers some listener questions about canning, food miles, soda addiction, and keeping celery rigid! Hear a listener answer to last week’s “Question of the Week”, and learn about Emily’s ultimate culinary fear! This program has been sponsored by Hearst Ranch. Music has been provided by The California Honeydrops.

— Chef Emily Peterson on Sharp & Hot

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.