Salt & Spine
Salt & Spine
Brian Hogan Stewart
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
Preserving Tradition, One Nonna at a Time, with Pasta Grannies' Vicky Bennison
Episode 158: Vicky BennisonIn this week’s episode, Vicky and I discuss:* Growing up for several years on a farm in Kenya, where her father was working in agricultural development, and how she formed a relationship with food at an early age;* Her nearly-decade-long project, Pasta Grannies, to document the time-honored techniques and recipes passed down through generations of nonnas, the Italian grandmothers;* The diversity of regional pasta and cooking styles around Italy, and the stories behind these recipes;* Her cookbooks, including her debut award-winning Pasta Grannies: The Official Cookbook that has now been translated into six languages, and her latest, Pasta Grannies: Comfort Cooking.Plus, as always, we put Vicky to the test in our signature culinary game.Pasta Grannies: Comfort Cooking by Vicky Bennison"Heartwarming and deliciously comforting." - Stanley TucciWho better to take inspiration from than Pasta Grannies who have spent their lifetimes plating up comfort and connection. Vicky Bennison, the author of the bestselling Pasta Grannies cookbook, brings you more heart-warming recipes and stories from our favourite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book that shows you how to make authentic Italian food that everyone will enjoy.We 💚 to support local bookstores! This week, paid subscribers will receive two recipes from Vicky’s latest cookbook: Anna Maria's Ziti alla Genovese (Pasta with Stewed Beef from Naples) and Nini's Arancini (Sicilian Deep-Fried Rice Balls)Salt + Spine is supported by listeners like you. For this week’s recipes—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today. 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
Jun 2, 2023
33 min
Don't panic! Unlocking the secrets of pantry cooking with Noah Galuten
Episode 157: Noah GalutenIn this week’s episode, Noah and I discuss:* His early interest in both food television (Lidia Bastianich, Ming Tsai) and cookbooks (Marcella Hazan, Edna Lewis),* How he fell into opening up new locations of Bludso’s BBQ and then teaming up with Kevin Bludso to co-author Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul … and then with chef Jeremy Fox to write On Vegetables: Modern Recipes for the Home Kitchen,* The pandemic-inspired “Don’t Panic Pantry” video series, which went onto become the concept for his first solo cookbook,* And the chef’s favorite pantry staples, including dried seaweed.Plus, as always, we put Noah to the test in our signature culinary game.The Don’t Panic Pantry Cookbook by Noah GalutenAs the world changes around us, we are constantly vacillating between two different versions of ourselves: the one who wants to be healthier and the one who wants to be excited, or comforted, by the food that we eat. We all want to eat "better," but what does that mean? This book is here to say: Don't panic.Don't panic about learning how to cook; or environmental sustainability; or nutrition. Don't panic about what to make for breakfast or dinner or midnight snacks, because Noah Galuten has your back! In Noah's kitchen, trying really matters, perfection is overrated, and better is good enough.We 💚 local bookstores. Pick up your copy of Noah’s The Don’t Panic Pantry Cookbook here.This week, paid subscribers will receive a recipe for Noah’s Vegan Minestrone with Miso Pesto, his riff on Soupe au Pistou, the “French classic in which a usually mild broth gets livened up at the very end with a dollop of pistou (French pesto) placed onto each bowl.”Salt + Spine is supported by listeners like you. For this week’s recipe—plus exclusive content and hundreds of other featured recipes—become a paid subscriber today. 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
May 23, 2023
34 min
Breathing freshness into Midwestern fare with Maren Ellingboe King
This week, Maren Ellingboe King joins us to #TalkCookbooks. But first…In today’s episode, Maren and I discuss:* How her upbringing in the Midwest influenced her decision to pursue a career in food.* Her work at food media outlets like Food & Wine and Sunset magazine as well as culinary events companies like Just Add Salt.* The inspiration behind her first cookbook, Fresh Midwest, including how a collection of family recipes compelled her to tackle the project.Plus, as always, we put Maren to the culinary test in our signature game.We 💚 local bookstores. Find your copy of Maren’s Fresh Midwest at Bookshop or from Omnivore Books.This week, paid subscribers will get two featured recipes from Maren’s Fresh Midwest—Wild Rice Salad with Butternut Squash & Pomegranates and Maren’s Apple Cake. Get both with a paid subscription or a free 7-day trial.Get these recipes this week by becoming a paid subscriber! Salt + Spine is a reader-supported publication. Paid subscribers get bonus content like featured recipes and more for just a few dollars per month. 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
May 4, 2023
33 min
Mission Possible: Danny Bowien's vegan revolution arrives, in cookbook form
The Chat!In today’s episode, Danny Bowien and I discuss:* Growing up in Oklahoma after being adopted from his birthplace of South Korea, and a lingering nostalgia for Olive Garden.* His journey to becoming a chef, from an early job at a pizza shop to culinary school to winning the Genova Pesto World Championship.* The process of opening Mission Chinese Food and how he handled being catapulted to a new level of fame.* The inspiration behind his latest cookbook, Mission Vegan, and some of the ways his culinary repertoire has evolved in recent years.Plus, as always, we put Danny to the culinary test in our signature game.The Recipes!This week, paid subscribers will get two featured recipes from Danny’s Mission Vegan. 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
Apr 26, 2023
1 hr 1 min
Claire Saffitz Returns! Unleashing the power of nostalgia (and stovetop desserts)
Hi there!Our Spring 2023 season of the Salt + Spine podcast kicks off right here, right now, with a marvelous returning guest: the delightful Claire Saffitz.In today’s episode, Claire and I discuss:* How she’s worked to create dessert recipes that speak to everyone—from sweet to tart, simple to complex.* The impact of the pandemic on her creative process as she embarked on writing book No. 2, What’s for Dessert.* Which cookbook authors inspire Claire, and which books she turns to time and again—including community cookbooks!* Her advice to home bakers, based on years of creating recipes for curious novices looking for a boost.Plus, as always, we put Claire to the culinary test in our signature game.The Book!We 💚 local bookstores. Find your copy of Claire’s What’s for Dessert at Bookshop or a signed copy (!) from Omnivore Books.P.S. Find Claire’s first book, Dessert Person, on Bookshop and Omnivore.The Recipes!This week, paid subscribers will get two featured recipes from Claire’s What’s for Dessert—these vibrant No Bake Grapefruit Bars and an utlra-swirly Flourless Chocolate Meringue Cake. Get these recipes this week by becoming a paid subscriber! Salt + Spine is a reader-supported publication. Paid subscribers get bonus content like featured recipes and more for just a few dollars per month. 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
Apr 18, 2023
45 min
Uliks Fehmiu on his beloved bakery, born from war-forged friendships
Episode 153: Uliks FehmiuUliks Fehmiu is a co-founder of the beloved bakery Pain D’Avignon, which sprang up on Cape Cod over three decades ago. But the story of the bakery begins back in Uliks’ childhood and his early friendships in war-torn Belgrade.What Uliks calls an “improbable journey into baking” is shared, for the first time in this format, with his recent cookbook: The Pain d'Avignon Baking Book: A War, An Unlikely Bakery, and a Master Class in Bread. The book offers an in-person account of Uliks’ and his co-founders’ stories—brought to life with striking illustrations. Here’s more:In a journey that started in Belgrade amid the beginnings of war, and continued in America, four friends tested this philosophy to the extreme: They began a new life and opened a tiny bakery together on Cape Cod. Working hectic, twenty-four-hour days, while living all together in a loft above their business and making it all up as they went along, the founders of Pain D'Avignon quickly became one of the first highly acclaimed purveyors of artisanal bread in the Northeast.The book also features 60 recipes spanning from Pain d’Avignon’s chef-loved loaves of sourdough and Cranberry Pecan bread to croissants, sandwiches, sweets, and more.Uliks joined us remotely in our virtual studio for this Baking Month episode. I hope you enjoy our chat!Featured Recipes from The Pain d’Avignon Baking Book:This week, paid subscribers can access two featured recipes from Uliks Fehmiu’s The Pain d’Avignon Baking Book: an Apple Tart and the bakery’s Blueberry Lemon Scones.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber. 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
Jan 23, 2023
53 min
An education in pies and community with Maya-Camille Broussard's Justice of the Pies
Episode 152: Maya-Camille BroussardMaya-Camille is the creative force behind Justice of the Pies, her Chicago bakery that’s become known for inventive and unmatched flavors (Lemon Espresso Pie … Blue Cheese Praline Pear Pie … and so on).Much of Maya-Camille’s work traces back to her roots, with a significant influence from her father, the self-dubbed “Pie Master,” who worked as a criminal defense attorney by day. As with many family stories, Maya-Camille’s is complex and dotted with both adoration and strife. A strong sense of social activism and community building runs through her blood, though, and is baked into her work.Her first cookbook, also titled Justice of the Pies, brings these beloved and revered recipes to home bakers with 85 recipes for both sweet and savory pies—plus quiches, tarts, whoopie pies, and more.“I've always loved baking,” Maya-Camille says in our chat. “But at my core, I am a creative individual. And also at my core, I love working with my hands. I do have an arts background in terms of dancing, in terms of theater, in terms of visual art. I even played upright bass for five years. But culinary is still an art form—and it's the only art form that we have that's required for us to live. I don't dance as much anymore, but I'm still living, you know? I don't paint anymore, but I'm still living. If I don't eat, I'm not gonna live. So I can take this creative energy that I have and pour it into something that also provides me sustenance.”Justice of the Pies is also filled with stories of “stewards" who Maya-Camille says are “agents of change who stand for fairness and equality.” Maya-Camille penned short profiles and developed recipes to honor folks like Black Joy Project creator Kleaver Cruz; cookbook author and Equity at the Table founder Julia Turshen and Design*Sponge founder Grace Bonney; and disability rights activist Claudia Gordon. (Or take Big Kika Keith and Kika Jr., who opened LA’s first Black-owned, women-led dispensary. To accompany their story, Maya-Camille developed a “Peaches and Herb Cobbler” that features a weed-infused butter.)P.S. Maya-Camille starred in Netflix’s “Bake Squad” hosted by Christina Tosi, and she returns to the cast for a second season with it drops later this month.Featured Recipes from Justice of the PiesThis week, paid subscribers can access two featured recipes from Maya-Camille’s Justice of the Pies: Lavender Whoopie Pies and Chocolate-Peanut Butter + Pretzel Tart.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber. 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
Jan 10, 2023
41 min
Brian Noyes' celebration of rural baked goods & Virginia farmhouse cooking
Hi there, today we’re excited to release the fifth episode in our 2022 Baking Month. Thanks for your patience, as our team was under the weather! Today’s guest is Brian Noyes, whose latest cookbook is The Red Truck Bakery Farmhouse Cookbook. For all of December, we’ll be celebrating some of the year’s best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!* Do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 151: Brian NoyesNext in our Baking Month series, Brian Noyes joins us to #TalkCookbooks!Brian is the founder of Red Truck Bakery, the rural Virginia spot that’s become a national attraction and drawn the praise of everyone from Oprah Winfrey to Barack Obama. During a career in art direction at major media outlets in Washington, DC, Brian began spending his weekends baking pies and other goods. Before long, he’d purchased an old red pickup truck (from Tommy Hilfiger, no less) and was selling out of his sweet treats. Two locations and two cookbooks later, Red Truck Bakery continues—and Brian’s latest cookbook, The Red Truck Bakery Farmhouse Cookbook is out now and goes beyond sweets to include rustic, savory fare.Bonus Content + Recipes This WeekThis week, paid subscribers have access to two recipes from Brian’s book: Orange Pecan Rolls and Virginia Peanut Pie as well as other bonus Baking Month content:Find the Red Truck Bakery Farmhouse Cookbook recipes here:* Orange Pecan Rolls* Virginia Peanut PieMore Salt + Spine Baking Month!Stay tuned to our Substack through the end of the month for exclusive recipes and more featured conversations with baking authors. 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
Dec 23, 2022
41 min
Laurel Kratochvila illuminates a new type of baking, rooted in tradition
Hi there, today we’re excited to release the fourth episode in our 2022 Baking Month. Today’s guest is Laurel Kratochvila, whose debut cookbook, New European Baking, is out now. For all of December, we’ll be celebrating some of the year’s best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!* Do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 150: Laurel Kratochvila Next in our Baking Month series, Laurel Kratochvila joins us to #TalkCookbooks!Born in Boston, Laurel left her hometown for Katmandu after graduating with a degree in Physics from Tufts. She wound up in Prague, working in a bookstore and café, where she also met her husband. It wasn’t until the duo decided to open up a bookstore in Berlin’s Prenzlauer Berg that Laurel started baking professionally—and her delicious bagels and baked goods were a hit. But Germany loves its paperwork, so Laurel decided to head to France to get a formal education in pastry. The long-standing traditions of baking in Europe inspired her first cookbook: New European Baking: 99 Recipes for Breads, Brioches, and Pastries. The book features not only classic pastry recipes and step-by-step instructions for complicated breads and pastry, but it also profiles a dozen bakers across Europe who represent what Laurel sees as the “new” baking that’s taking off in Europe. Working off a basis of strong tradition, female bakers are leading the way to a thoughtful approach to baking. Now, Laurel’s café, Fine Bagels, and her husband’s bookstore, Shakespeare & Sons, are both running smoothly, and Laurel reports that Berliners have come to love the English-language bookshop and New York-style bagels. Bonus Content + Recipes This WeekThis week, paid subscribers have access to two recipes from Laurel’s book: Halva Flan and Potato, Thyme, and Gruyère Hand Pies as well as other bonus Baking Month content:Find the New European Baking recipes here:* Halva Flan* Potato, Thyme, and Gruyère Hand PiesMore Salt + Spine Baking Month!Stay tuned to our Substack over the next two weeks for exclusive recipes and more featured conversations with baking authors. 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
Dec 14, 2022
40 min
Erin Jeanne McDowell's 'salt tooth' inspired her latest, Savory Baking
Hi there, today we’re excited to release the third episode in our 2022 Baking Month. Today’s guest is Erin Jeanne McDowell, whose latest cookbook, Savory Baking, is out now. For all of December, we’ll be celebrating some of the year’s best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!* Do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 149: Erin Jeanne McDowellNext in our Baking Month series, Erin Jeanne McDowell joins us to #TalkCookbooks!A Midwest native, Erin learned to bake like so many of us: alongside her grandmothers. While studying Baking & Pastry Arts at the Culinary Institute of America, Erin was drawn to a career in food media. After years of working alongside other cookbook authors and for food media outlets, Erin published her first solo cookbook, The Fearless Baker, in 2017, to high praise. Her pie book, aptly titled The Book on Pie, soon followed. And now we’re treated to her latest cookbook—the one she tells us she’s been mulling on for years: Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between. From breads to hearty tarts and other savory bakes (yes, that includes pizza!), Savory Baking brings the joy of baking to those of us with a “salt tooth” more than a sweet tooth. (Don’t worry — there are some sweet spins, too.) Bonus Content + Recipes This WeekPaid subscribers have access to two featured recipes from Savory Baking: Enchilada Pie and the Flakiest Cheese Biscuits.Find the Savory Baking recipes here:* Enchilada Pie* Flakiest Cheese BiscuitsMore Salt + Spine Baking Month!Stay tuned to our Substack over the next two weeks for exclusive recipes from Benjamina Ebuehi’s The New Way to Cake and more featured conversations with baking authors.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber. 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
Dec 9, 2022
39 min
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