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The Recipe with Kenji and Deb: Daily Summaries Delivered
by Deb Perelman & J. Kenji López-Alt
Hi, we’re Deb Perelman ( Smitten Kitchen ) and J. Kenji López-Alt ( Serious Eats, The Food Lab, The Wok ). We’re professional home cooks, which means we can - and will - make the same meal 57 times in a row on the quest for the perfect recipe. Is it crazy? For us, no, because we do this for a living. But for you? Yes, probably. Which is why you should listen to The Recipe with Kenji and Deb . You'll hear us talk about what goes into writing our recipes — the techniques we test, the ingredients we taste — so that you can be on your way to creating your own perfect recipe. Whether you're cooking meatloaf, pancakes, or chicken soup in all its forms, we got you, and you've got this.
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- Sep 23, 202652 min
Carla Lalli Says Food Is A Feeling, from Expense Account
Sharing an episode of the new podcast Expense Account. We all know eating out in New York has become an extreme sport. If you treat dining out like a full-time obsession—and care about the scene just as much as what's on the menu—you need to listen to Expense Account.Expense Account uses food as an entry point into bigger conversations about restaurants, culture, taste and how it all relates to life and the world at large.Hosted by J Lee, food critic at Emily Sundberg’s Feed Me media empire, J has one million opinions about food. But since he wants to hear everyone else’s take, J will talk to chefs, writers, musicians, actors and more. Like writer Molly Baz, chef Carla Lalli, and PBS host Pati Jinich. You’ll hear about their best meals and worst meals.Favorite spots around the world. And you might even get a peek inside their fridges to find out how they're really eating. The conversations will start with food, but will always wind up somewhere else, because food is culture, and everybody eats.I’m going to play the first episode for you now. In it, J Lee talks with chef and author Carla Lalli about her journey from Shake Shack to Bon Appetit, her new cookbook, and why we should eat our feelings.Listen to more episodes of Expense Account at https://lnk.to/expenseaccountTR Learn about your ad choices: dovetail.prx.org/ad-choices
- Apr 13, 202641 min
Live from New York: Kenji guests on The Sporkful Live
Note from Kenji:"Hey everyone. It's Kenji, and I've got something really fun to share with you today. I was recently a guest for a live taping of The Sporkful. It's a podcast I've been on many times before, and it's hosted by my old friend Dan Pashman. We were joined by the legendary Comic Judy Gold, and we're dropping the episode here so that you can check it out. We got into a whole lot of fun stuff, including the state of the bagel and babies eating straight up butter."Since launching in 2010, The Sporkful has won 3 James Beard Awards & 2 Webby Awards. It's been named one of the 100 Best Podcasts of All Time by Time Magazine for its use of humor & humanity to approach food from varying angles, including: identity, culture, science, history & economics. Not to mention, the lengthy debates on the best way to layer a PB&J. Not for foodies, The Sporkful is for eaters. Learn about your ad choices: dovetail.prx.org/ad-choices
- Jun 23, 202511 min
Mailbag Part 4
- Jun 9, 202539 min
Burgers
- May 26, 202515 min
Mailbag Part 3
- May 12, 202533 min
Eggs Benedict
- Apr 28, 202539 min
French Toast (with Christopher Kimball)
- Apr 14, 202532 min
Before Kenji and Deb, there was Lena
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About The Recipe with Kenji and Deb
Hi, we’re Deb Perelman ( Smitten Kitchen ) and J. Kenji López-Alt ( Serious Eats, The Food Lab, The Wok ). We’re professional home cooks, which means we can - and will - make the same meal 57 times in a row on the quest for the perfect recipe. Is it crazy? For us, no, because we do this for a living. But for you? Yes, probably. Which is why you should listen to The Recipe with Kenji and Deb . You'll hear us talk about what goes into writing our recipes — the techniques we test, the ingredients we taste — so that you can be on your way to creating your own perfect recipe. Whether you're cooking meatloaf, pancakes, or chicken soup in all its forms, we got you, and you've got this.
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