Skillet

Khiry Palmer from the podcast Cooking in Khiry’s Kitchen transports himself to his mother’s kitchen as he shares one of his favorite childhood meals. Then we hear him cook his own spin on her legendary penne pasta bake. This is the series finale of Skillet. Thank you for an incredible two years of cooking together and listening to each other. Our archive is full of good stories and sizzling food sounds.There are plenty of podcasts to fill the Skillet-sized hole in your heart. Here are some we mentioned in this episode:The Walk-In with Elle Simone ScottAfros and KnivesHome CookingBlack Plant ChickBlack in the GardenAll My RelationsLet’s Go TogetherYoung and Indigenous PodcastTranscripts: Tretter Transgender Oral History Project

Chef Meherwan Irani pays homage to his homeland at his Indian restaurants in Atlanta and Asheville, NC. His innovative take on chaat, the crunchy, spicy street snacks he eats in India, has earned him four James Beard Award-nominations. Yet he is not bound by any notions of authenticity. In fact, some might balk at how he makes biryani in this episode. He cooks this traditional layered rice dish in a most untraditional way, and talks about why he believes it’s not fusion, it’s evolution. Follow Spicewalla, Chai Pani, and Meherwan Irani on Instagram. Learn more about his restaurants at ChaiPaniRestaurantGroup.com.Become a listener food sponsor and pay for the ingredients we cook with in a future episode by donating $20 at SkilletPodcast.com.Follow Skillet Podcast on Facebook, Twitter, and Instagram for behind-the-scenes moments and updates on Season Three.

Joe Bowie Jr. is as graceful in the kitchen as he is gliding across the stage. This professional dancer-turned-baker makes his version of his family’s pound cake recipe at his home in Columbia, South Carolina. Then he shares his journey from growing up in the shadow of the auto industry to touring with some of the best dance companies in the world before falling deeply in love with baking.Follow Joe Bowie’s baking adventures at @brooklynbreadnerd.Tell us what you think! Share your thoughts about this episode on social media. We’re @skilletpodcast on Facebook and Instagram.Want to become next week’s listener food sponsor? Donate at the $20 level at SkilletPodcast.com.Hit subscribe or follow in your podcast app so you don’t miss the season finale.

We sizzle and fry with Reina Gascon-Lopez, the chef and writer behind The Sofrito Project. We visit her in Charleston, South Carolina as she cooks a Puerto Rican feast that brings back memories of her of her homeland. She also talks about her journey from the tech world to fine dining, and why she’d rather fix supper than iPhones.Follow The Sofrito Project for Puerto Rican recipes, and check out @ReinaMadeIt for a behind-the-scenes glimpse into Reina’s fine dining career.Follow Skillet on Facebook and Instagram.Donate to Skillet and become a listener food sponsor at SkilletPodcast.comSee photos from the live show and a transcript at SkilletPodcast.com

Check out our first live show! Recorded at Chow Chow, a new culinary festival in Asheville, North Carolina, on Sept. 14, 2019. Featuring Chef Clarence Robinson from Cooking with Comedy Catering. Check out Chef Clarence Robinson at https://www.facebook.com/CookingComedyCatering/ and @flavor_king_rFollow Skillet on Facebook and Instagram. Donate to Skillet and become a listener food sponsor at SkilletPodcast.comSee photos from the live show and a transcript at SkilletPodcast.com

From lighting candles to bringing out big platters of food, the rituals of family meals bring us closer together. For school counselor, mom, and food blogger Whitney Fisch, those rituals also revolve around Judaism. We spend a Friday afternoon with @jewhungry and her extended family as she prepares Shabbat dinner. While the pesto chicken, smashed potatoes, and five other dishes finish cooking, she delves into some of the negative food rituals that bolster diet culture, as well as the warm memories she wants to instill in her kids.School counselor and mom Whitney Fisch blogs about Jewish food at Jewhungry. She shares Jewish recipes and family life on Instagram at @jewhungry and addresses diet culture and other issues that impact her students at @whitneyfischmsw.Follow Skillet on Facebook and Instagram.Donate to Skillet and become a listener food sponsor at SkilletPodcast.com.Transcript and photos available at SkilletPodcast.com.

Have you ever been in the kitchen with your bestie? The magic of two friends baking together makes everything sweeter, especially for Olga Perez, the owner of Short Street Cakes in Asheville, North Carolina. In this episode, Olga makes tres leches cake with Jodi Rhoden, her close friend and former owner of the cake shop. As they bake, Olga and Jodi remember the joys and struggles of running the bakery and raising their kids in a sugar-fueled dream world. Short Street CakesRecipe for Olga’s tres leches is in Cake Ladies by Jodi Rhoden. Tag us if you bake it! Follow Skillet on Facebook and InstagramGo to SkilletPodcast.com for a transcript and behind the scenes photos.Become a listener food sponsor! Donate $20 at SkilletPodcast.com.

Bestselling cookbook author Julia Turshen isn’t afraid to break the rules. She burns sugar until it smokes (on purpose!) as she pays tribute to Jennie, the woman who inspired this chicken pelau recipe. While she cooks, Julia talks about ways that food can fuel social justice, and shares personal stories of feeling empowered and finding solace in the kitchen.Find more info about Julia Turshen’s books, Small Victories, Now and Again, and Feed the Resistance, as well as her podcast Keep Calm and Cook On at juliaturshen.com. Follow her on Instagram at @turshen.See behind-the-scenes photos at @skilletpodcast on Instagram and Facebook. Transcripts and additional photos at skilletpodcast.com.

What is Appalachian Soul Food and how do you convey its complexities on a restaurant menu? Ashleigh Shanti is chef de cuisine at Benne on Eagle in Asheville, North Carolina. She shares her vision of soul food while she makes one of her favorite childhood meals: braised oxtails with buttered rice and pink-eyed peas.Learn more about Chef Ashleigh Shanti and Benne on Eagle at benneoneagle.com.See behind-the-scenes photos @skilletpodcast on Instagram and Facebook.Become a listener food sponsor by donating at SkilletPodcast.com.

Sometimes the best way to learn how to cook is to have a grandma by your side. Skillet listener Emily Wimberly wanted to learn how to make pasta, so she asked her distant cousin Luigina Fiorio to show her. Through these lessons, Luigina became like a grandmother to Emily while she was away at college, providing a respite from the struggles of young adulthood. Emily recorded these lessons, including the afternoon when she learned how to make pasta by hand. Skillet Podcast edited these recordings down to the best moments and played them for Emily in this bonus episode.