Well, hello there! It’s been a minute. The Salt + Spine team has been busy taking some much-needed rest—and, of course, planning for an inspiring year ahead. What’s in store? Amazing podcast episodes, naturally, and all the typical goods: exclusive recipes, cookbook giveaways, and behind-the-spine content you won’t find anywhere else. But there’s more brewing. Big stuff! I can’t spill all the beans yet—but stay tuned for a cookbook lover’s dream, coming this summer. Woo! I hope your 2024 is off to an excellent start. Can you believe we’re already six weeks in? I blinked and it’s Valentine’s Day. And now, I’m so thrilled to be back with all of you to launch our 14th season (!!!) of Salt + Spine. By the way… It’s a new season of Salt + Spine, and if you love what we do, we would be so grateful if you shared the word! Click below to share this episode with a friend who might want to #TalkCookbooks with us, too. Before we get to this episode… 

'The State of California Cuisine' is Native, Black, Arab, and More

We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world. 

saltandspine.substack.com

Arts

Literature

Performing Arts

Design

Food

Fashion & Beauty

Visual Arts

Books

Episode 166: James Park This week, James Park joins us to discuss his first cookbook, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings. James is a seasoned recipe developer and food writer who has been published in outlets including Eater, Food52, BuzzFeed, and Chowhound. After moving from Korea to the American South when he was 13, James began to navigate two cultural identities and continued to turn to food as a medium. And unless you’ve been living under a rock, you know chili crisp has been having a ~moment~ in the United States. While the condiment has become trendy in the US, its roots are deep in Asia and became a more steady consumer product when Lao Gan Ma began producing containers of chile crisp in China’s Guizhou province in the late 1990s. A slew of American brands have emerged with chili crisps and chili crisp-inspired products, with Cathy Erway chronicling the “cult of spicy chile crisp” for TASTE. Just this month, David Chang’s Momofuku brand drove chili crisp headlines after going after (and then backing off) companies using their trademarked term “chili crunch.” So when James went to write his first cookbook and narrowed his focus on chili crisp, it was in sync with the zeitgeist. Though he considers himself an “unofficial chili crisp ambassador,” James didn’t discover the condiment until later in life, which allowed him to see how he could incorporate it into recipes in creative and unexpected ways. “Chili crisp opened the door of connections with other Asian cultures for me,” James writes in Chili Crisp. “The more I tasted chili crisp, the more I appreciated it and was proud to be a part of it. It even became my pickup line when making new friends. Do you know about chili crisp? Do you like chili crisp? What's your favorite way of enjoying it? Do you want to try my chili crisp?” In Chili Crisp, James presents recipes like: * Kimchi Quesadilla with Chili Crisp * Savory Morning Oats with Jammy Eggs and Pork Floss * Chili Crisp Bucatini Carbonara * Beef Short Ribs Ragu * Fiery Spaghetti and Meatballs * Chili Crisp Biscuits with Honey-Butter Glaze * Chili Crisp Ice Cream Two Ways * And more! We’ve got a great chat with James—and of course, we put him to the test in our signature culinary game! Find this episode anywhere you podcast. Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park If you already love chili crisp, this book is for you. If you're new to it, this book is for you. With more than 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey. Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Chili Crisp provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy build-your-own chili crisp formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar.  

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

James Park gets spicy & saucy with his debut, Chili Crisp

Hi there, I hope those of you who celebrated Thanksgiving had a relaxing and delicious moment of gratitude. Or maybe you went hard like I did?  By the way: I’m so thankful for all of you, the Salt + Spine community. After six years, it’s incredible to continue to hear from you all—what you’re cooking, something in our interviews that stood out to you, and getting the chance to meet you at our events and live shows.  

From yuck cakes to vodka sawce, how Dan Pelosi built the Grossy universe

Hi there. First today: We’re remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie’s work was stunning and personal, and she was a visionary creative force in the Bay Area. Elana Kadvany writes in the San Francisco Chronicle:  Pick’s images — vibrant and charismatic, like the photographer herself, collaborators said — have left an indelible mark on the national food scene, and particularly in the Bay Area. Pick photographed numerous high-profile cookbooks, from celebrity chef Chrissy Teigen’s “Cravings” and Bay Area chef Tanya Holland’s “California Soul” to Andrea Nguyen’s “Vietnamese Food Any Day.” Her photos were featured on the covers of Bon Appetit and Food & Wine magazines. She captured Chez Panisse owner Alice Waters in her Berkeley backyard, and caught the light falling just so across a set restaurant table.  There is an ongoing GoFundMe to support Aubrie’s husband Erik and 2-year-old daughter Romy here.  

LIVE at Hog Island Oyster Co. with co-founder John Finger and chef John Ash

 

This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

'The State of California Cuisine' is Native, Black, Arab, and More

Download our free app to listen on your phone