“I don’t miss meat. I just like eating really good food.” This episode, we join author and photographer husband and wife duo Jeanine Donofrio and Jack Matthews for a behind the scenes on their new cookbook, Love & Lemons. We talk everything from eating lots of vegetables to savory mushrooms to kitchen improv -- plus, a spring recipe of our own that proves tacos can be more than simply Mexican flavors.
Ricotta scrambled egg and asparagus tacos (A Couple Cooks)
Jeanine and Jack are Love and Lemons
Mushrooms are meaty...really.
Jack’s pretzel recipe
“The” chef Rick Bayless joins us on a journey to explore Mexican cuisine. From huevos rancheros tacos to roasted tomatillo salsa, we discuss authentic flavors, Baja California, his newest (secret) restaurant project, and what it’s like to compete on a cooking show. Plus, fun tips like how to regulate the heat of your salsa and make impressive giant flames. It’s a legit fiesta.
Links:
Loaded huevos rancheros tacos (A Couple Cooks)
Roasted tomatillo salsa (A Couple Cooks via Rick Bayless)
Homemade tortilla chips (A Couple Cooks)
More Mexican from A Couple Cooks
Rick Bayless:
His new book: More Mexican Everyday
His restaurants: Frontera Grill, Topolobampo, Xoco
Valle de Guadalupe: the Napa Valley of Mexico
The best food inspirations (foodspirations?) can come from travel, but what about in your very own city? In this episode we explore one of the decade’s hottest American food trends, ramen, first at a restaurant and then in our very own kitchen. And we create our own quick vegetarian version just for the podcast!
How every city became Brooklyn | Bon Appetit