AuthorRoger

Not a foodie, just love to eat & cook and help others do that too. Doritos addict and marshmallow aficionado. History nerd.

Image of johnny cakes frying in oil.

Let’s Cook: Johnny Cakes

It seems practically every culture in the world has come up with their own version of fried dough, from Akara of West Africa to the Zeppole of Italy. Today we are heading into the kitchen for a live-cooking episode, and my take on Caribbean-style...

Smorgasbord May 2022

On today’s smorgasbord episode we talk about flavored oils, review Elizabeth Williams’ great new book “Nana’s Creole Italian Table,” and take a look at a favorite cut of beef for grilling, the tri-tip roast. Mentioned...

All In for Olives

Olive lovers unite! On today’s episode we go deep, and I mean really deep, into the bitter fruit that has been revered for millenia. I’m joined by fellow olive lovers Seth Heasley and Don Landis of Don’s Olives in Sebastopol...

In Search of the Perfect Sear

On today’s episode Christine Pittman from Cook the Story and the Recipe of the Day Podcast stops by the show to talk about one her favorite cooking techniques, the reverse sear. I gush about one of my favorite (and most underrated) kitchen...

Title card showing fire around a frying pan.

Cooking Burnout

No matter the skill or passion a home cook has, at one point or another they will have to wrestle with burnout. Maybe exhaustion has set in and you don’t have the energy to cook. Perhaps you are just bored of cooking the same old dinners. On...

Plant-Based Italian

In today’s episode my friend Alice Carbone Tench stops by to talk about her approach to plant-based Italian cooking, her love for peperonata among other Italian favorites, and her new cookbook “Eating Again: The Food That Healed Me...

Several artichokes bunched together with episode title overlay.

The Art of Artichokes

Spring is around the corner so it’s time to shift our focus to some of the seasonal produce that will be soon be heading our way. March through May is peak time for artichokes, so today we take a look at the edible thistle that might be a...

Image of dried chiles

Smorgasbord February 2022

On today’s smorgasbord we talk about the Sumo Citrus, cooking with bacon grease, and making an easy sauce with dried chiles. We also hear from our friends at SoFAB with a new segment called “Meat and Three.” Mentioned in this...

Image of root vegetables with episode title.

The Root Cause

On today’s episode we dig into the wide world of root vegetables. We’ll explore the difference between the varieties of root vegetables, including tubers and rhizomes, and some common culinary uses. We also have a recipe for a delicious...

Title card for January 2022 Smorgasbord

Smorgasbord January 2022

In today’s smorgasbord episode we cover some updates to the show, cooking prompts for 2022, review “In Bibi’s Kitchen,” and talk about preserving lemons. Mentioned in this Episode A new year brings some new tweaks to the show...

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