Zach Schiffman is a 25 year-old stand-up comedian in Brooklyn who's worked for Full Frontal with Sam Bee and currently works for Tooning Out the News. In today's session, we talk about the foods that Gen Z-ers eat, Zach's fear of knives, the Jewy food that his mom makes, and his love for dessert. We also cover the courage it takes to do stand-up comedy, feeling more Jewish than gay, his dad's obsession with pocket knives, and his talk show-themed Bar Mitzvah.
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Mais episódios de "Lunch Therapy"
Eric Kim’s Instant Noodles with Kimchi-Jjigae
1:01:18Eric Kim is so accomplished at such a young age, I need my own lunch therapist to talk about it. A former senior editor at Food52, he's now a staff writer for The New York Times food section, a monthly columnist for The NYT Magazine, and the author of the upcoming cookbook: Korean American: Food That Tastes Like Home. In today's session, we talk all about Eric's indirect path into the food world, the cookbooks that inspire him the most, creating recipes, whether food writing can be taught, and the Korean concept of "hand taste." We also cover whether or not he reads the comments, how far he feels he can push traditional Korean recipes, listening to his boyfriend's feedback, and coping with racism at work. See acast.com/privacy for privacy and opt-out information.
Craig Johnson’s Scrambled Eggs with Swiss Chard and Comté Cooked By Me
59:29The first rule of lunch therapy is "never cook for your patient," but I break that rule today with director Craig Johnson (The Skeleton Twins, Alex Strangelove) for a very good reason: I'm married to him. In today's very special episode, we go deep on his submissiveness about food, his love for all things gooey, why he feels uncomfortable in formal/fusty dining rooms, and his love for apple pie. We also talk about how we travel together, hosting dinner parties together, grazing on set, forgetting to eat, and why we always fight about donuts. See acast.com/privacy for privacy and opt-out information.
Diana Fithian's Vegan, Gluten-Free Thanksgiving for Twenty
51:26My best friend Diana recently moved with her husband and kids back to New York from L.A. (I know, I need my own therapist to deal with this!). As a consequence of being back on the east coast and nearer to family, she's now cooking a Thanksgiving dinner for TWENTY people total. All of her siblings will be their with their spouses and kids, plus her parents, and to make things even more complex several of the guests are vegan and several of the guests have celiac (aka: they're gluten-free). So how is Diana, a wonderful cook, going to tackle all of this? Will there be turkey? Tofurkey? How's she dealing with stuffing, with gravy, with dessert? Find out in today's bonus episode of Lunch Therapy. See acast.com/privacy for privacy and opt-out information.
Bill Esparza’s Tacos Campechano and Maja at Tacos Don Manolito
59:43Today's Lunch Therapy patient, Bill Esparza, is the James Beard Award-winning author of LA Mexicano who's considered by many to be America's leading expert on Mexican food. He's also a renowned saxophonist who's traveled the world playing music with Brian Setzer, Bryan Adams, and Colin Hay. In today's session, Bill explains how to spot a good taco truck, how the pandemic impacted street food, growing up Mexican-American, his grandmother's cooking, and how he didn't learn Spanish until he was in his thirties. We also cover eating while on the road with musicians, how he finds new places to eat, starting his blog in the early 2000s, and where a birria newbie (yours truly) should get birria in L.A. See acast.com/privacy for privacy and opt-out information.
Melissa Clark, Thanksgiving Therapist
47:55Nervous about Thanksgiving? Lunch Therapy is here to help! NYT cooking guru (and the author of 42 cookbooks... wow) Melissa Clark was kind enough to answer a ton of cooking questions posed to me by my followers on Instagram. What's a foolproof menu for a first time Thanksgiving chef? Do you brine the turkey? Wet or dry? What about spatchcocking? How do you make things in advance and serve everything hot? What's the deal with gravy? Pie crust? Mashed potatoes? Hear all of your Thanksgiving cooking questions answered as Melissa and I talk turkey. See acast.com/privacy for privacy and opt-out information.
Carla Lalli Music’s Leftover Chili from Her Mom
59:17If you've ever watched a YouTube cooking video, there's a good chance you've encountered Carla Lalli Music, the former Food Director for Bon Appetit, and the author of two NYT bestselling cookbooks: Where Cooking Begins (which won the James Beard Award for Best General Cookbook) and, her latest, That Sounds So Good. In today's session, Carla talks all about growing up with her journalist parents (her mom was a restaurant critic), how she differentiated from them, how she made the decision to go to culinary school, and how she got her start in food magazines. We also learn about her cookbook writing process, if she can ever know when a recipe's going to go viral (spoiler: she can't!), why she doesn't own a microwave, and what her sons have learned from watching her cook. See acast.com/privacy for privacy and opt-out information.
How to Open a Restaurant
34:10Chef Jeremy Salamon has been working in restaurants for years -- Locanda Verde, Buvette, Prune, and The Eddy, to name a few -- and next week he's opening his very own restaurant in Brooklyn called Agi's Counter, named after his Hungarian grandmother. So how do you go from restaurant-as-idea to an actual restaurant that people are going to be eating in this upcoming Monday? Jeremy walks us through it: from the concept to the fundraising to planning the menu to hiring a staff to designing the space. And that's just the beginning! Hear all about it in today's episode and if you live in NYC, go visit Jeremy next week at his grand opening in Crown Heights. See acast.com/privacy for privacy and opt-out information.
Laurie Woolever’s Greener Variation on an Extremely Controversial Stew
1:02:48Laurie Woolever spent the past decade working as Anthony Bourdain's assistant. She's now the author of two books, one the NYT bestselling Bourdain: The Definitive Oral Biography and the other, co-written with Bourdain before his passing, World Travel: An Irreverent Guide. In today's session, Laurie opens up about her time working with Tony, explains how her voice is present in the biography without giving her own testimonial, and offers up her insight into what happened in his final days. We also zero in on Laurie herself: her journey from Cornell to culinary school to being a private chef to working for Mario Batali -- spending time in the Babbo kitchen -- before landing her job as Anthony Bourdain's lieutenant. See acast.com/privacy for privacy and opt-out information.
The Best and Worst Halloween Candy
30:33Halloween's coming up this Sunday and as we all shop for candy to give out (and inevitably eat ourselves), the question arises: which Halloween candy is the best and which is the worst? In today's bonus episode, LA Times cooking columnist Ben Mims joins me to rank our least favorite Halloween candy and our most favorite Halloween candy. Will you agree or disagree? Only one way to find out.... See acast.com/privacy for privacy and opt-out information.
Hetty McKinnon’s Homemade Everything Bagels with Tofutti, Avocado, Tomato, and Lettuce
1:02:23Hetty McKinnon is one of the most prolific food writers out there. She's the author of four bestselling cookbooks, including her most recent, TO ASIA, WITH LOVE. She also creates recipes for The New York Times, Bon Appetit, Delicious, Food52... the list goes on and on. In today's session, Hetty and I fly right out of the gate with a conversation about "authenticity" as an anachronistic word, how far she feels she can stray from her family's recipes, and how far she can stray from MY concept of what should go on a bagel. (It gets very intense, but in a fun playful way.) We also cover Australia as an influence on her cuisine, what she thinks about when she thinks about "home," and what it was like living through the pandemic in New York with three children. See acast.com/privacy for privacy and opt-out information.