Emily Ziemski's guest appearances

Emily Ziemski

Burnt Toast

The Genius Recipe Tapes

Play Me a Recipe

OwlTail

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeIngredients4 (6-inch) pita breads, halved across the middle¼ cups Boar’s Head Greek Yogurt Tzatziki, plus more to top¼ cups Boar’s Head Traditional Hummus½ romaine lettuce heart, roughly chopped1 pound Boar’s Head FireSmith™ Flame Grilled Chicken Breast, thinly sliced¼ cups Boar’s Head Crumbled Feta1 beefsteak tomato, halved and thinly sliced3 ounces artichoke hearts, roughly chopped¼ cups pitted Niçoise olives, roughly choppedDirectionsCut the pitas in half lengthwise. Open each pocket.Using a spoon, evenly distribute the tzatziki (about 1 ½ teaspoon each) between the pitas, swooshing the sauce on one side of the pocket. Repeat on the other side with the hummus (about 1 ½ teaspoon each). Place a handful of lettuce along one side of each pita.Fold the slices of chicken in half, and place 3 slices on top of the lettuce. Add 1 to 2 slices of tomato. Sprinkle about 2 tablespoons of artichokes, 1 tablespoon of feta, and 1 tablespoon of olives in each pita. Top with more tzatziki, if desired.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.<a href="https://food52.com/recipes/89248-loaded-chicken-pitas" rel="nofollow" target="_blank">Recipe</a>Ingredients<ul><li>4 (6-inch) pita breads, halved across the middle</li><li>¼ cups Boar’s Head Greek Yogurt Tzatziki, plus more to top</li><li>¼ cups Boar’s Head Traditional Hummus</li><li>½ romaine lettuce heart, roughly chopped</li><li>1 pound Boar’s Head FireSmith™ Flame Grilled Chicken Breast, thinly sliced</li><li>¼ cups Boar’s Head Crumbled Feta</li><li>1 beefsteak tomato, halved and thinly sliced</li><li>3 ounces artichoke hearts, roughly chopped</li><li>¼ cups pitted Niçoise olives, roughly chopped</li></ul>Directions<ol><li>Cut the pitas in half lengthwise. Open each pocket.</li><li>Using a spoon, evenly distribute the tzatziki (about 1 ½ teaspoon each) between the pitas, swooshing the sauce on one side of the pocket. Repeat on the other side with the hummus (about 1 ½ teaspoon each). Place a handful of lettuce along one side of each pita.</li><li>Fold the slices of chicken in half, and place 3 slices on top of the lettuce. Add 1 to 2 slices of tomato. Sprinkle about 2 tablespoons of artichokes, 1 tablespoon of feta, and 1 tablespoon of olives in each pita. Top with more tzatziki, if desired.</li></ol>Is there a recipe you'd like to hear us make? Tell us all about it at <a href="mailto:podcasts@food52.com">podcasts@food52.com</a>!

Emily Ziemski makes Loaded Chicken Pitas

It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski on this bonus episode featuring our sister-show Play Me a RecipeStock is endlessly versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost! Beef StockChicken StockAnd here are a couple super useful tools to help you make the best stock possible. Hestan Roasting PanFive Two Roasting PanSouper Cubes for Stock Storage

It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski on this bonus episode featuring our sister-show Play Me a RecipeStock is endlessly versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost! <ul><li><a href="https://food52.com/blog/1395-beef-stock" rel="nofollow" target="_blank">Beef Stock</a></li><li><a href="https://food52.com/recipes/31652-chicken-stock" rel="nofollow" target="_blank">Chicken Stock</a></li></ul>And here are a couple super useful tools to help you make the best stock possible. <ul><li><a href="https://food52.com/shop/products/10065-hestan-provisions-stainless-steel-classic-roaster-with-rack" rel="nofollow" target="_blank">Hestan Roasting Pan</a></li><li><a href="https://food52.com/shop/products/7621-five-two-essential-roasting-pan-rack" rel="nofollow" target="_blank">Five Two Roasting Pan</a></li><li><a href="https://food52.com/shop/products/5909-souper-cubes-set-of-2" rel="nofollow" target="_blank">Souper Cubes for Stock Storage</a></li></ul>