Salsa Macha's guest appearances

Salsa Macha

Cooking with Bruce and Mark

Lunch Therapy

40y20 (Algo así como un podcast) 

Play Me a Recipe

David Lebovitz

Craig Johnson

Matt Rodbard

Ed Droste

Molly Stevens

Rachel Shukert

Vallery Lomas

Ruth Reichl

Dorie Greenspan

Deb Perelman

Mary Roach

Natasha Leggero

Sarah Copeland

Ryan O'Connell

Hetty McKinnon

OwlTail

This week, we're talking about food traditions--not cultural, necessarily, although they might be a part of our discussion. Instead, those from your childhood. Ours, too, of course. Why are these food traditions so important to us? Why do they leave such an imprint on us? Is it just nostalgia? Or is it more?Join us, Bruce Weinstein &amp; Mark Scarbrough, the authors of three dozen cookbooks, for our podcast about food and cooking. We've also got a tip on making perfect ramen eggs. Bruce has an interview with TV celebrity chef Kwoklyn Wan on his new book, ONE WOK ONE POT, all about Chinese comfort food. And as always, we'll let you know what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE &amp; MARK:[01:07]	Food traditions from childhood. Why do these leave such a mark on us?[13:31]		Our one-minute cooking tip: how to make perfect ramen eggs.[15:08]	An interview with celebrity chef Kwoklyn Wan, the author of the new book One Wok One Pot, all about Chinese comfort food.[31:36]	What’s making us happy in food this week? Salsa macha and perfect brown rice!

This week, we're talking about food traditions--not cultural, necessarily, although they might be a part of our discussion. Instead, those from your childhood. Ours, too, of course. Why are these food traditions so important to us? Why do they leave such an imprint on us? Is it just nostalgia? Or is it more?Join us, Bruce Weinstein &amp; Mark Scarbrough, the authors of three dozen cookbooks, for our podcast about food and cooking. We've also got a tip on making perfect ramen eggs. Bruce has an interview with TV celebrity chef Kwoklyn Wan on his new book, ONE WOK ONE POT, all about Chinese comfort food. And as always, we'll let you know what's making us happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE &amp; MARK:[01:07]	Food traditions from childhood. Why do these leave such a mark on us?[13:31]		Our one-minute cooking tip: how to make perfect ramen eggs.[15:08]	An interview with celebrity chef Kwoklyn Wan, the author of the new book One Wok One Pot, all about Chinese comfort food.[31:36]	What’s making us happy in food this week? Salsa macha and perfect brown rice!

Childhood Food Traditions, Our One-Minute Cooking Tip, An Interview With Kwoklyn Wan, Brown Rice, Salsa Macha & More!

Félix, el cocinero creador de la marca; nos cuenta sus aventuras por el norte del país, su colaboración en algunos restaurantes importantes, en Ciudad de México y su aventura de enchilar a los gringos en Houston.

Brand Edition • Salsa Macha Felix 

Susan Feniger

Susan Feniger is a force to be reckoned with in the food world. Along with her business partner Mary Sue Milliken, Feniger has received countless awards (including the prestigious Julia Child Award and the Jonathan Gold Award), opened several legendary restaurants (including The Border Grill), co-hosted one of the first Food Network shows (Too Hot Tamales), appeared on Top Chef Masters, and authored countless cookbooks. I'm so thrilled to have her as my patient on today's Lunch Therapy and our-hour session covers her early years in Ohio, her mother's midwestern Jewish cooking, her living in a teepee that she sewed for herself in Vermont, meeting her first husband there, realizing she was gay, separating from him and then setting him up with her business partner (Mary Sue) who's still married to him today (!!!). We talk about working for Wolfgang Puck at Ma Maison (where she'd see Orson Welles on the regular), working for a closeted gay chef in Chicago, working at a Michelin three-star restaurant in La Napoule, France (where she learned a killer salad dressing), and how she began to gravitate to Indian food and Mexican food through her travels. We also cover her brand new restaurant, Socalo, where she works the line (sometimes fifteen hours a day) and still finds the time to do meaningful charity work (she's helped raise $48 million dollars for scleroderma research). See acast.com/privacy for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit amateurgourmet.substack.com/subscribe Hosted on Acast. See acast.com/privacy for more information.

Susan Feniger is a force to be reckoned with in the food world. Along with her business partner Mary Sue Milliken, Feniger has received countless awards (including the prestigious Julia Child Award and the Jonathan Gold Award), opened several legendary restaurants (including The Border Grill), co-hosted one of the first Food Network shows (Too Hot Tamales), appeared on Top Chef Masters, and authored countless cookbooks. I'm so thrilled to have her as my patient on today's Lunch Therapy and our-hour session covers her early years in Ohio, her mother's midwestern Jewish cooking, her living in a teepee that she sewed for herself in Vermont, meeting her first husband there, realizing she was gay, separating from him and then setting him up with her business partner (Mary Sue) who's still married to him today (!!!). We talk about working for Wolfgang Puck at Ma Maison (where she'd see Orson Welles on the regular), working for a closeted gay chef in Chicago, working at a Michelin three-star restaurant in La Napoule, France (where she learned a killer salad dressing), and how she began to gravitate to Indian food and Mexican food through her travels. We also cover her brand new restaurant, Socalo, where she works the line (sometimes fifteen hours a day) and still finds the time to do meaningful charity work (she's helped raise $48 million dollars for scleroderma research). See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for privacy and opt-out information. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://amateurgourmet.substack.com/subscribe?utm_medium=podcast&amp;utm_campaign=CTA_2" rel="nofollow" target="_blank">amateurgourmet.substack.com/subscribe</a> Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Susan Feniger's Salsa Macha, Guacamole, and Chips