We're inviting you into our kitchens today as we confess all the cheffy techniques we do (and don't do) from plating to spherification, from velveting to flambé-ing. Molly makes a birthday request and a confession that will not soon be forgotten. Then, we almost pickle ourselves. Molly's Now but Wow - Nepali Traders Himalayan Golden Black TeaGarlic Steak Rice from Just One Cookbook Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

We're inviting you into our kitchens today as we confess all the cheffy techniques we do (and don't do) from plating to spherification, from velveting to flambé-ing. Molly makes a birthday request and a confession that will not soon be forgotten. Then, we almost pickle ourselves. Molly's Now but Wow - <a href="https://www.nepaliteatraders.com/products/himalayan-golden-black-tea-rich-mellow" rel="nofollow" target="_blank">Nepali Traders Himalayan Golden Black Tea</a><a href="https://www.justonecookbook.com/steak-garlic-rice/" rel="nofollow" target="_blank">Garlic Steak Rice from Just One Cookbook</a> <a href="https://www.spilledmilkpodcast.com/donate" rel="nofollow" target="_blank">Support Spilled Milk Podcast!</a><a href="https://mollywizenberg.substack.com/" rel="nofollow" target="_blank">Molly's Substack</a><a href="https://open.spotify.com/artist/0D49PTRHBaMxDDjRSxopmw" rel="nofollow" target="_blank">Matthew's Music</a><a href="http://www.abigailcerquitella.com/" rel="nofollow" target="_blank">Producer Abby's Website</a>Listen to our spinoff show <a href="https://podcasts.apple.com/us/podcast/dire-desires/id1512291664" rel="nofollow" target="_blank">Dire Desires</a>Join our <a href="https://reddit.com/r/everythingspilledmilk" rel="nofollow" target="_blank">reddit</a>

Episode 606: Chef Techniques

Yumna Jawad

Today we recount some adventures in democracy and our thoughts on the NordicTrack as we learn all about Falafel from our special guest. Yumna Jawad gives us tips and rules to follow for making Falafel and we learn a lot, though we can't help being relentlessly provincial.Yumna JawadFalafel RecipeWebsiteInstagramFalafel Scoop Molly's Now but Wow! - Eric Kim’s tuna mayo rice bowl Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Today we recount some adventures in democracy and our thoughts on the NordicTrack as we learn all about Falafel from our special guest. Yumna Jawad gives us tips and rules to follow for making Falafel and we learn a lot, though we can't help being relentlessly provincial. Yumna Jawad<ul><li><a href="https://feelgoodfoodie.net/recipe/falafel/" rel="nofollow" target="_blank">Falafel Recipe</a></li><li><a href="https://yumnajawad.com/" rel="nofollow" target="_blank">Website</a></li><li><a href="https://www.instagram.com/feelgoodfoodie/?hl=en" rel="nofollow" target="_blank">Instagram</a></li></ul> <a href="https://www.amazon.com/St%C3%B6ckel-Stainless-Professional-Falafel-Medium/dp/B004AW8X4Y/ref=as_li_ss_tl?&amp;linkCode=sl1&amp;tag=feelgoodfoodie-20&amp;linkId=3054e823ac7dbaf8d7f9a47d4b7b42c9&amp;language=en_US" rel="nofollow" target="_blank">Falafel Scoop</a> Molly's Now but Wow! - <a href="https://cooking.nytimes.com/recipes/1023224-tuna-mayo-rice-bowl?unlocked_article_code=DXorrPZkO2LtTKcwBnksGBMeZn1uxCOCW_pedjmhSQU5U1urIh28MHNZxAUEBJRzW0m0SocMPFx1pvxCTzDZl6MIOzFf36RDcvIs7D7Nfckq8N7HKM5Mm6Hilz8IJoM8EQGZ6xVWZxXFaFxBY7ic57Ks9WFsUUdCiNSYhH52nHEM_ugCNyJYcnPtv5GMeGl-guNIz08ZEqzkcPaZeBoaAf9WsKgZj2mENb3y1Cm4gJpbbIz_wAVifCUEdj8awNzULQywZ9P_L-pCkcdg0luiIEj8X3E0vQ1u__vKUP08ueELTPbUrvGn7PX5Xw0r3m8Cq6zVVOFv5A&amp;smid=share-url" rel="nofollow" target="_blank">Eric Kim’s tuna mayo rice bowl</a> <a href="https://www.spilledmilkpodcast.com/donate" rel="nofollow" target="_blank">Support Spilled Milk Podcast!</a><a href="https://mollywizenberg.substack.com/" rel="nofollow" target="_blank">Molly's Substack</a><a href="https://open.spotify.com/artist/0D49PTRHBaMxDDjRSxopmw" rel="nofollow" target="_blank">Matthew's Music</a><a href="http://www.abigailcerquitella.com/" rel="nofollow" target="_blank">Producer Abby's Website</a>Listen to our spinoff show <a href="https://podcasts.apple.com/us/podcast/dire-desires/id1512291664" rel="nofollow" target="_blank">Dire Desires</a>Join our <a href="https://reddit.com/r/everythingspilledmilk" rel="nofollow" target="_blank">reddit</a>

Episode 605: Falafel with Yumna Jawad

Today we taste the flavor of nostalgia and Matthew doesn't get it. We reject the Cold Case and take a long, meandering path towards Memory Lane as we pay penance to our Chocolate Overlord. Then, we're crazy with lust as we discuss unnecessary encumbrances before providing the definitive ranking of blizzards. Cake WrecksShaker Cornmeal Pumpkin Bread with Toasted WalnutsMatthew's Now but Wow - Set On You, by Amy LeaThe Ripped Bodice Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Today we taste the flavor of nostalgia and Matthew doesn't get it. We reject the Cold Case and take a long, meandering path towards Memory Lane as we pay penance to our Chocolate Overlord. Then, we're crazy with lust as we discuss unnecessary encumbrances before providing the definitive ranking of blizzards. <a href="https://www.cakewrecks.com/" rel="nofollow" target="_blank">Cake Wrecks</a><a href="https://www.reddit.com/r/EverythingSpilledMilk/comments/135xguh/by_popular_demand_i_present_the_recipe_for_shaker/" rel="nofollow" target="_blank">Shaker Cornmeal Pumpkin Bread with Toasted Walnuts</a>Matthew's Now but Wow - <a href="https://bookshop.org/p/books/set-on-you-amy-lea/17984385?ean=9780593336571" rel="nofollow" target="_blank">Set On You, by Amy Lea</a><a href="https://www.therippedbodicela.com/read-romance-repeat" rel="nofollow" target="_blank">The Ripped Bodice</a> <a href="https://www.spilledmilkpodcast.com/donate" rel="nofollow" target="_blank">Support Spilled Milk Podcast!</a><a href="https://mollywizenberg.substack.com/" rel="nofollow" target="_blank">Molly's Substack</a><a href="https://open.spotify.com/artist/0D49PTRHBaMxDDjRSxopmw" rel="nofollow" target="_blank">Matthew's Music</a><a href="http://www.abigailcerquitella.com/" rel="nofollow" target="_blank">Producer Abby's Website</a>Listen to our spinoff show <a href="https://podcasts.apple.com/us/podcast/dire-desires/id1512291664" rel="nofollow" target="_blank">Dire Desires</a>Join our <a href="https://reddit.com/r/everythingspilledmilk" rel="nofollow" target="_blank">reddit</a>

Episode 604: Supermarket Cake

We start off strong as we attempt to become natural dippers and wonder "why hot?". After encountering grammar mistakes, sore gums, electric buffets and an unsolved mystery we decide we are part of the 66%. Listen as we discuss the unsexy and the uncool like only we can.This Episode is Rated: NSFW (Not Safe for WOTSL)Rachael Ray recipeMolly's Now but Wow! - More Than Cake, by Natasha Pickowicz Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

We start off strong as we attempt to become natural dippers and wonder "why hot?". After encountering grammar mistakes, sore gums, electric buffets and an unsolved mystery we decide we are part of the 66%. Listen as we discuss the unsexy and the uncool like only we can.This Episode is Rated: NSFW (Not Safe for WOTSL) <a href="https://www.foodnetwork.com/recipes/rachael-ray/french-dip-sandwiches-recipe-1914184" rel="nofollow" target="_blank">Rachael Ray recipe</a>Molly's Now but Wow! - <a href="https://www.natasha-pickowicz.com/work/more-than-cake" rel="nofollow" target="_blank">More Than Cake, by Natasha Pickowicz</a> <a href="https://www.spilledmilkpodcast.com/donate" rel="nofollow" target="_blank">Support Spilled Milk Podcast!</a><a href="https://mollywizenberg.substack.com/" rel="nofollow" target="_blank">Molly's Substack</a><a href="https://open.spotify.com/artist/0D49PTRHBaMxDDjRSxopmw" rel="nofollow" target="_blank">Matthew's Music</a><a href="http://www.abigailcerquitella.com/" rel="nofollow" target="_blank">Producer Abby's Website</a>Listen to our spinoff show <a href="https://podcasts.apple.com/us/podcast/dire-desires/id1512291664" rel="nofollow" target="_blank">Dire Desires</a>Join our <a href="https://reddit.com/r/everythingspilledmilk" rel="nofollow" target="_blank">reddit</a>

Episode 603: French Dips

Today we potentially break up, citing fundamental differences and hamburger hoarding. We encounter sub villains, uncircumcised diamonds and another Pliny the Elder cameo as we taste the surprisingly affordable beverage, Prosecco. Eventually a friend showdown is declared before we wonder where Matthew dies. Matthew's Now but Wow! - Tomorrow, and Tomorrow, and Tomorrow by Gabrielle Zevin Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Today we potentially break up, citing fundamental differences and hamburger hoarding. We encounter sub villains, uncircumcised diamonds and another Pliny the Elder cameo as we taste the surprisingly affordable beverage, Prosecco. Eventually a friend showdown is declared before we wonder where Matthew dies. Matthew's Now but Wow! - <a href="https://bookshop.org/p/books/tomorrow-and-tomorrow-and-tomorrow-gabrielle-zevin/17502475?ean=9780593321201" rel="nofollow" target="_blank">Tomorrow, and Tomorrow, and Tomorrow</a> by Gabrielle Zevin <a href="https://www.spilledmilkpodcast.com/donate" rel="nofollow" target="_blank">Support Spilled Milk Podcast!</a><a href="https://mollywizenberg.substack.com/" rel="nofollow" target="_blank">Molly's Substack</a><a href="https://open.spotify.com/artist/0D49PTRHBaMxDDjRSxopmw" rel="nofollow" target="_blank">Matthew's Music</a><a href="http://www.abigailcerquitella.com/" rel="nofollow" target="_blank">Producer Abby's Website</a>Listen to our spinoff show <a href="https://podcasts.apple.com/us/podcast/dire-desires/id1512291664" rel="nofollow" target="_blank">Dire Desires</a>Join our <a href="https://reddit.com/r/everythingspilledmilk" rel="nofollow" target="_blank">reddit</a>

Episode 602: Prosecco

Today we pair pizza rolls with champagne as we peddle old bread cubes and learn way more than expected from the obituary section. Please come to the podcast where bananas interact with ammonia, spent rods and dinner. 2015 SNL Skit2017 SNL SkitMidnight in ChernobylMolly's Now but Wow! - Then The War by Carl Phillips Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Today we pair pizza rolls with champagne as we peddle old bread cubes and learn way more than expected from the obituary section. Please come to the podcast where bananas interact with ammonia, spent rods and dinner. <a href="https://youtu.be/A8WIBv3erj8" rel="nofollow" target="_blank">2015 SNL Skit</a><a href="https://youtu.be/A4kpVO56OBU" rel="nofollow" target="_blank">2017 SNL Skit</a><a href="https://www.goodreads.com/en/book/show/40538681" rel="nofollow" target="_blank">Midnight in Chernobyl</a>Molly's Now but Wow! - <a href="https://bookshop.org/p/books/then-the-war-and-selected-poems-2007-2020-carl-phillips/18411169?ean=9780374607678&amp;gclid=Cj0KCQjw4NujBhC5ARIsAF4Iv6fUg0hN1-tLw850dag9g011yVCZF6Zj1oPfLAmUtjP-8NgJgUJqNPEaAo_BEALw_wcB" rel="nofollow" target="_blank">Then The War by Carl Phillips</a> <a href="https://www.spilledmilkpodcast.com/donate" rel="nofollow" target="_blank">Support Spilled Milk Podcast!</a><a href="https://mollywizenberg.substack.com/" rel="nofollow" target="_blank">Molly's Substack</a><a href="https://open.spotify.com/artist/0D49PTRHBaMxDDjRSxopmw" rel="nofollow" target="_blank">Matthew's Music</a><a href="http://www.abigailcerquitella.com/" rel="nofollow" target="_blank">Producer Abby's Website</a>Listen to our spinoff show <a href="https://podcasts.apple.com/us/podcast/dire-desires/id1512291664" rel="nofollow" target="_blank">Dire Desires</a>Join our <a href="https://reddit.com/r/everythingspilledmilk" rel="nofollow" target="_blank">reddit</a>

Episode 601: Pizza Rolls

Cheers! We've made it to episode 600! After some false starts, we grow up and party our way through the history, production and consumption of Champagne while dodging swords and boats along the way. Don't miss the moment of disgorgement! Beak of the Week : Standard-winged NightjarMatthew's Now but Wow! - Hometown Cha-Cha-Cha on Netflix Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Cheers! We've made it to episode 600! After some false starts, we grow up and party our way through the history, production and consumption of Champagne while dodging swords and boats along the way. Don't miss the moment of disgorgement! Beak of the Week : <a href="https://www.google.com/search?sxsrf=APwXEdcgRwZxPAH85vXbQjr_Lld20iPzjg:1685467828090&amp;q=Standard-winged+Nightjar&amp;tbm=isch&amp;sa=X&amp;ved=2ahUKEwiAwLH5yJ3_AhW3JUQIHdl8C9oQ0pQJegQIChAB&amp;biw=1440&amp;bih=692&amp;dpr=2" rel="nofollow" target="_blank">Standard-winged Nightjar</a>Matthew's Now but Wow! - <a href="https://www.netflix.com/title/81473182" rel="nofollow" target="_blank">Hometown Cha-Cha-Cha on Netflix</a> <a href="https://www.spilledmilkpodcast.com/donate" rel="nofollow" target="_blank">Support Spilled Milk Podcast!</a><a href="https://mollywizenberg.substack.com/" rel="nofollow" target="_blank">Molly's Substack</a><a href="https://open.spotify.com/artist/0D49PTRHBaMxDDjRSxopmw" rel="nofollow" target="_blank">Matthew's Music</a><a href="http://www.abigailcerquitella.com/" rel="nofollow" target="_blank">Producer Abby's Website</a>Listen to our spinoff show <a href="https://podcasts.apple.com/us/podcast/dire-desires/id1512291664" rel="nofollow" target="_blank">Dire Desires</a>Join our <a href="https://reddit.com/r/everythingspilledmilk" rel="nofollow" target="_blank">reddit</a>

Episode 600: Champagne

Today it's all the sprouts, all the time except we can't have any. We learn what makes these so dangerous and a childhood promise Matthew made to himself. Then, Molly introduces listeners to a new character and shares the story of a gasp worthy date before we realize that we have no standards. Indian Food Under Pressure by Ashley Singh ThomasMatthew's Now but Wow! - Why Do American Diners Have Such a Limited Palate for Textures? by Ligaya Mishan in the NYT Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Today it's all the sprouts, all the time except we can't have any. We learn what makes these so dangerous and a childhood promise Matthew made to himself. Then, Molly introduces listeners to a new character and shares the story of a gasp worthy date before we realize that we have no standards. <a href="https://www.amazon.com/Indian-Food-Under-Pressure-Authentic/dp/0999286102" rel="nofollow" target="_blank">Indian Food Under Pressure</a> by Ashley Singh ThomasMatthew's Now but Wow! - <a href="https://www.nytimes.com/2023/05/08/t-magazine/food-texture-eating.html?action=click&amp;algo=bandit-all-surfaces-variants-shadow-lda-unique-diversify-time-cutoff-30&amp;alpha=0.05&amp;block=trending_recirc&amp;fellback=false&amp;imp_id=765833047&amp;impression_id=00137811-ee00-11ed-a53f-db8743d8b6c5&amp;index=6&amp;pgtype=Article&amp;pool=published-assets-db-4-ls®ion=footer&amp;req_id=360597382&amp;shadow_vec_sim=0&amp;surface=eos-most-popular-story&amp;variant=0_pers_bandit_diversified" rel="nofollow" target="_blank">Why Do American Diners Have Such a Limited Palate for Textures?</a> by Ligaya Mishan in the NYT <a href="https://www.spilledmilkpodcast.com/donate" rel="nofollow" target="_blank">Support Spilled Milk Podcast!</a><a href="https://mollywizenberg.substack.com/" rel="nofollow" target="_blank">Molly's Substack</a><a href="https://open.spotify.com/artist/0D49PTRHBaMxDDjRSxopmw" rel="nofollow" target="_blank">Matthew's Music</a><a href="http://www.abigailcerquitella.com/" rel="nofollow" target="_blank">Producer Abby's Website</a>Listen to our spinoff show <a href="https://podcasts.apple.com/us/podcast/dire-desires/id1512291664" rel="nofollow" target="_blank">Dire Desires</a>Join our <a href="https://reddit.com/r/everythingspilledmilk" rel="nofollow" target="_blank">reddit</a>

Episode 599: Sprouts

Ivy Le

Today we share our memories of edibles past and internal delights before throwing Producer Abby under the bus and inventing some alternative facts. Special Guest Ivy Le takes us on a long, strange trip with a whiff of true crime as the blind lead the blind through incredible edible science experiments.  We end up impressed, inspired and almost out of a job. Episode 224: The 420 EpisodeFOGO with Ivy LeIvy Le with one EPuff: Wonders of the ReefChimp EmpireRachel Belle's Your Last Meal PodcastMatthew's Now but Wow! - Spice SPC Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Today we share our memories of edibles past and internal delights before throwing Producer Abby under the bus and inventing some alternative facts. Special Guest Ivy Le takes us on a long, strange trip with a whiff of true crime as the blind lead the blind through incredible edible science experiments.  We end up impressed, inspired and almost out of a job. <a href="https://spilledmilkpodcast.com/episodes/episode-224-the-420-episode" rel="nofollow" target="_blank">Episode 224: The 420 Episode</a> <a href="https://fogopodcast.com/about" rel="nofollow" target="_blank">FOGO with Ivy Le</a><a href="https://www.ivylewithonee.com/" rel="nofollow" target="_blank">Ivy Le with one E</a><a href="https://www.netflix.com/title/81276049" rel="nofollow" target="_blank">Puff: Wonders of the Reef</a><a href="https://www.netflix.com/title/81311783" rel="nofollow" target="_blank">Chimp Empire</a><a href="http://www.hellorachelbelle.com/yourlastmeal" rel="nofollow" target="_blank">Rachel Belle's Your Last Meal Podcast</a>Matthew's Now but Wow! - Spice SPC <a href="https://www.spilledmilkpodcast.com/donate" rel="nofollow" target="_blank">Support Spilled Milk Podcast!</a><a href="https://mollywizenberg.substack.com/" rel="nofollow" target="_blank">Molly's Substack</a><a href="https://open.spotify.com/artist/0D49PTRHBaMxDDjRSxopmw" rel="nofollow" target="_blank">Matthew's Music</a><a href="http://www.abigailcerquitella.com/" rel="nofollow" target="_blank">Producer Abby's Website</a>Listen to our spinoff show <a href="https://podcasts.apple.com/us/podcast/dire-desires/id1512291664" rel="nofollow" target="_blank">Dire Desires</a>Join our <a href="https://reddit.com/r/everythingspilledmilk" rel="nofollow" target="_blank">reddit</a>

Episode 598: Edibles with Ivy Le

We ruin WOTSL's day as we traverse Memory Lane River towards our geography and etymology lessons, crunching on dimpled focaccia along the way. Then, we discover Epiphany and the focus of the home before wondering where the face starts.  Bon Appetit’s Shockingly Easy No-Knead FocacciaTaiwanese Bakery Sourdough Focaccia by Joy Huang of Baking with JoySea Wolf BakeryOxbow Bakerywhatsthisbird.reddit.com Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

We ruin WOTSL's day as we traverse Memory Lane River towards our geography and etymology lessons, crunching on dimpled focaccia along the way. Then, we discover Epiphany and the focus of the home before wondering where the face starts.  Bon Appetit’s <a href="https://www.bonappetit.com/recipe/easy-no-knead-focaccia" rel="nofollow" target="_blank">Shockingly Easy No-Knead Focaccia</a><a href="https://www.kingarthurbaking.com/recipes/taiwanese-bakery-sourdough-focaccia-recipe" rel="nofollow" target="_blank">Taiwanese Bakery Sourdough Focaccia</a> by Joy Huang of Baking with Joy<a href="https://www.seawolfbakers.com/" rel="nofollow" target="_blank">Sea Wolf Bakery</a><a href="https://www.oxbowmontlake.com/" rel="nofollow" target="_blank">Oxbow Bakery</a><a href="https://www.reddit.com/r/whatsthisbird/" rel="nofollow" target="_blank">whatsthisbird.reddit.com</a> <a href="https://www.spilledmilkpodcast.com/donate" rel="nofollow" target="_blank">Support Spilled Milk Podcast!</a><a href="https://mollywizenberg.substack.com/" rel="nofollow" target="_blank">Molly's Substack</a><a href="https://open.spotify.com/artist/0D49PTRHBaMxDDjRSxopmw" rel="nofollow" target="_blank">Matthew's Music</a><a href="http://www.abigailcerquitella.com/" rel="nofollow" target="_blank">Producer Abby's Website</a>Listen to our spinoff show <a href="https://podcasts.apple.com/us/podcast/dire-desires/id1512291664" rel="nofollow" target="_blank">Dire Desires</a>Join our <a href="https://reddit.com/r/everythingspilledmilk" rel="nofollow" target="_blank">reddit</a>

Episode 597: Focaccia

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.

I need a podcast to fall asleep to and not a actual sleeping podcast I need something exciting and funny and this is perfect

Wonderful

I’ve listened to every episode, and at this point it’s like hanging out with my best friends that not only know a TON about food, but also go off on perfect tangents that tend to end in bad singing or something unanswered questions. Magnum Bonum stars.

My Best Friends

Spilled Milk

Road trip! Why is our sound quality so lousy this week? It’s because we took the show to our local fast food emporium to enjoy some frozen treats. We talk Frostys, Blizzards, and other fast-food classics. Plus, a sneak preview of Molly’s forthcoming hard-hitting investigative book. spilledmilkpodcast.com

Road trip! Why is our sound quality so lousy this week? It’s because we took the show to our local fast food emporium to enjoy some frozen treats. We talk Frostys, Blizzards, and other fast-food classics. Plus, a sneak preview of Molly’s forthcoming hard-hitting investigative book. <a href="http://spilledmilkpodcast.com" rel="nofollow" target="_blank">spilledmilkpodcast.com</a>

Episode 111: Fast Food Frozen Treats

Keeping you regular with our weekly episodes, this time we probe everybody's favorite laxative, prunes. This versatile fruit delights whether dried, stewed, juiced, roasted, savory or sweet. "Moist" haters beware. spilledmilkpodcast.com      Recipes The Wet Plum Mocktail - Prune juice, splash of club soda and a squeeze of lemon. Paula Wolfert's Stewed Pork with Prunes and Onions via Fine Cooking Stewed Prunes with Citrus and Cinnamon via Orangette David Lebovitz's Prunes Stewed with Port Wine  Wine-Stewed Prunes and Mascarpone via Frankie’s 457 SpuntinoLinksPruneaux d’Agen Molly's Food52 Cocktail column   Molly's book Delancey, released on May 6th.   

Keeping you regular with our weekly episodes, this time we probe everybody's favorite laxative, prunes. This versatile fruit delights whether dried, stewed, juiced, roasted, savory or sweet. "Moist" haters beware. <a href="http://spilledmilkpodcast.com" rel="nofollow" target="_blank">spilledmilkpodcast.com</a> Recipes The Wet Plum Mocktail - Prune juice, splash of club soda and a squeeze of lemon. Paula Wolfert's <a href="http://www.finecooking.com/recipes/pork-onions-prunes-over-polenta.aspx" rel="nofollow" target="_blank">Stewed Pork with Prunes and Onions</a> via Fine Cooking <a href="http://orangette.blogspot.com/2005/10/semantics-of-stewing.html" rel="nofollow" target="_blank">Stewed Prunes with Citrus and Cinnamon</a> via Orangette David Lebovitz's <a href="http://www.thekitchn.com/recipe-prunes-stewed-in-port-w-73953" rel="nofollow" target="_blank">Prunes Stewed with Port Wine</a> <a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2006/06/frankies_spunti.html" rel="nofollow" target="_blank">Wine-Stewed Prunes and Mascarpone</a> via Frankie’s 457 Spuntino Links <a href="http://www.amazon.com/St-Dalfour-French-Pitted-Prunes/dp/B004KU4SYA/" rel="nofollow" target="_blank">Pruneaux d’Agen</a> <a href="http://food52.com/users/171580-mollyandbrandon/recipes" rel="nofollow" target="_blank">Molly's Food52 Cocktail column</a> Molly's book <a href="http://www.amazon.com/Delancey-Man-Woman-Restaurant-Marriage/dp/1451655096/ref=sr_1_1_title_1_har?s=…" rel="nofollow" target="_blank">Delancey</a>, released on May 6th.

Episode 119: Prunes

Any episode that includes the question “do you prefer head-on or headless?” has got to be pretty good, right? We dive into the undersea world of shrimp and surface with a briny hangover and a couple of pretty awesome recipes. Recipes: Rick Bayless’s Shrimp with Mojo de Ajo, Kasma Loha-unchit’s Hot and Sour Shrimp Salad. www.spilledmilkpodcast.com Rick Bayless’s Shrimp with Mojo de Ajo: http://www.food.com/recipe/shrimp-with-sweet-toasty-garlic-camarones-al-mojo-de-ajo-135089Kasma Loha-unchit’s Hot and Sour Shrimp Salad:http://www.thaifoodandtravel.com/recipes/shrmpsal.html

Any episode that includes the question “do you prefer head-on or headless?” has got to be pretty good, right? We dive into the undersea world of shrimp and surface with a briny hangover and a couple of pretty awesome recipes. Recipes: Rick Bayless’s Shrimp with Mojo de Ajo, Kasma Loha-unchit’s Hot and Sour Shrimp Salad. <a href="http://www.spilledmilkpodcast.com/" rel="nofollow" target="_blank">www.spilledmilkpodcast.com</a> <a href="http://www.food.com/recipe/shrimp-with-sweet-toasty-garlic-camarones-al-mojo-de-ajo-135089" rel="nofollow" target="_blank">Rick Bayless’s Shrimp with Mojo de Ajo</a>: <a href="http://www.food.com/recipe/shrimp-with-sweet-toasty-garlic-camarones-al-mojo-de-ajo-135089" rel="nofollow" target="_blank">http://www.food.com/recipe/shrimp-with-sweet-toasty-garlic-camarones-al-mojo-de-ajo-135089</a><a href="http://www.thaifoodandtravel.com/recipes/shrmpsal.html" rel="nofollow" target="_blank">Kasma Loha-unchit’s Hot and Sour Shrimp Salad</a>:<a href="http://www.thaifoodandtravel.com/recipes/shrmpsal.html" rel="nofollow" target="_blank">http://www.thaifoodandtravel.com/recipes/shrmpsal.html</a>

Episode 83: Shrimp

Finally, Matthew’s superpower is revealed. Trust us, you didn’t want to know. In the meantime, however, we eat bacon and talk thickness, crispiness, smokiness, and finding bacon in unexpected places. spilledmilkpodcast.com Bacony cornbread recipe: http://www.spilledmilkpodcast.com/2012/12/27/cornbread-recipes-from-episode-81/

Finally, Matthew’s superpower is revealed. Trust us, you didn’t want to know. In the meantime, however, we eat bacon and talk thickness, crispiness, smokiness, and finding bacon in unexpected places. <a href="http://spilledmilkpodcast.com" rel="nofollow" target="_blank">spilledmilkpodcast.com</a> <a href="http://www.spilledmilkpodcast.com/2012/12/27/cornbread-recipes-from-episode-81/" rel="nofollow" target="_blank">Bacony cornbread recipe</a>: <a href="http://www.spilledmilkpodcast.com/2012/12/27/cornbread-recipes-from-episode-81/" rel="nofollow" target="_blank">http://www.spilledmilkpodcast.com/2012/12/27/cornbread-recipes-from-episode-81/</a>

Episode 109: Bacon

This week we introduce you to Sylvia and The Sourdough Diaries as we become starter parents and make trillions of new friends. We get really excited about Pliny the Elder as we myth bust and debunk all over the place. Look forward to a dense crumb, mail order starters and a Sleepy Molly.  Links:Sourdough Bread - The eGullet Culinary Institute (eGCI) - eGullet ForumsLike the leaves | OrangetteOn self-sufficiency and sourdough | OrangetteArtisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading - Kindle edition by Emilie Raffa. Cookbooks, Food &amp; Wine Kindle eBooks @ Amazon.com.Sourdough Starter Recipe | King Arthur FlourYou deserve a waffle | OrangettePerfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia - Kindle edition by Peter Reinhart. Cookbooks, Food &amp; Wine Kindle eBooks @ Amazon.com.

This week we introduce you to Sylvia and The Sourdough Diaries as we become starter parents and make trillions of new friends. We get really excited about Pliny the Elder as we myth bust and debunk all over the place. Look forward to a dense crumb, mail order starters and a Sleepy Molly. Links:<ul><li><a href="https://forums.egullet.org/topic/27634-sourdough-bread/" rel="nofollow" target="_blank">Sourdough Bread - The eGullet Culinary Institute (eGCI) - eGullet Forums</a></li><li><a href="http://orangette.net/2004/10/like-the-leaves/" rel="nofollow" target="_blank">Like the leaves | Orangette</a></li><li><a href="http://orangette.net/2004/11/on-self-sufficiency-and-sourdough/" rel="nofollow" target="_blank">On self-sufficiency and sourdough | Orangette</a></li><li><a href="http://www.amazon.com/exec/obidos/ASIN/B06XFVB62P/spilledmilkpodcast-20" rel="nofollow" target="_blank">Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading - Kindle edition by Emilie Raffa. Cookbooks, Food &amp; Wine Kindle eBooks @ Amazon.com.</a></li><li><a href="https://www.kingarthurflour.com/recipes/sourdough-starter-recipe" rel="nofollow" target="_blank">Sourdough Starter Recipe | King Arthur Flour</a></li><li><a href="http://orangette.net/2010/05/you-deserve-a-waffle/" rel="nofollow" target="_blank">You deserve a waffle | Orangette</a></li><li><a href="http://www.amazon.com/exec/obidos/ASIN/B07GMXFC8F/spilledmilkpodcast-20" rel="nofollow" target="_blank">Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia - Kindle edition by Peter Reinhart. Cookbooks, Food &amp; Wine Kindle eBooks @ Amazon.com.</a></li></ul>

Episode 395: Sourdough

Dear Dennis Quaid: We’re really sorry about all the things we did to you on this episode. But really, would you rather Martin Short in there, or us? Love, your two grannies, Molly and Matthew. spilledmilkpodcast.com

Dear Dennis Quaid: We’re really sorry about all the things we did to you on this episode. But really, would you rather Martin Short in there, or us? Love, your two grannies, Molly and Matthew. <a href="http://spilledmilkpodcast.com" rel="nofollow" target="_blank">spilledmilkpodcast.com</a>

Episode 110: Popcorn

Hoo boy, we've cranked the juvenile up to 11 (years old). We're talking about American-style hard tacos, and if the phrase "American-style hard tacos" is already making you snicker, you're our kind of people. EXPLICIT. www.spilledmilkpodcast.com

Hoo boy, we've cranked the juvenile up to 11 (years old). We're talking about American-style hard tacos, and if the phrase "American-style hard tacos" is already making you snicker, you're our kind of people. EXPLICIT. <a href="http://www.spilledmilkpodcast.com" rel="nofollow" target="_blank">www.spilledmilkpodcast.com</a>

Episode 67: Hard Tacos

Greetings from Spilled Milk University. First, the zoology department weighs in on how bees make honey (we have no idea). Next, to the law school, where the judge weighs in on whether honey is theft. Finally, the school of culinary arts, where fingers get sticky. www.spilledmilkpodcast.com

Greetings from Spilled Milk University. First, the zoology department weighs in on how bees make honey (we have no idea). Next, to the law school, where the judge weighs in on whether honey is theft. Finally, the school of culinary arts, where fingers get sticky. <a href="http://www.spilledmilkpodcast.com" rel="nofollow" target="_blank">www.spilledmilkpodcast.com</a>

Episode 70: Honey

While neither are worthy of the title Granola Mentor, Matthew and Molly are taking us from toasty to tasty. Join these cereal stuffers as they get their oats in order and discuss the merits of clumps, mix-ins and pulling out in time. Help us Sam Elliot, you're our only hope. EXPLICIT. spilledmilkpodcast.com       Recipes Molly's Granola Matthew's Granola   Links Food 52 clump article The Kitchn clump article Dang coconut chips Marge Granola

While neither are worthy of the title Granola Mentor, Matthew and Molly are taking us from toasty to tasty. Join these cereal stuffers as they get their oats in order and discuss the merits of clumps, mix-ins and pulling out in time. Help us Sam Elliot, you're our only hope. EXPLICIT. <a href="http://spilledmilkpodcast.com" rel="nofollow" target="_blank">spilledmilkpodcast.com</a> Recipes <a href="http://orangette.blogspot.com/2014/04/maybe-hes-right.html" rel="nofollow" target="_blank">Molly's Granola</a> <a href="http://www.bonappetit.com/recipe/a-better-granola" rel="nofollow" target="_blank">Matthew's Granola</a> Links <a href="http://food52.com/blog/8661-how-to-get-clumps-in-your-granola" rel="nofollow" target="_blank">Food 52 clump article</a> <a href="http://www.thekitchn.com/how-to-make-clumpy-chunky-gran-111316" rel="nofollow" target="_blank">The Kitchn clump article</a> <a href="http://www.dangfoods.com/coconutchips.php" rel="nofollow" target="_blank">Dang coconut chips</a> <a href="http://margegranola.com/" rel="nofollow" target="_blank">Marge Granola</a>

Episode 125: Granola

What makes a meatball tender and juicy? The Filler Man knows. We discuss how to make them, how to cook them, and then things get a little bulgur. Recipes: Chicken and Spinach Meatballs; Cafe Lago Meatballs. www.spilledmilkpodcast.com Recipes: Chicken and Spinach meatballs SPAGHETTI WITH CAFE LAGO MEATBALLS For sauce:2 (28-ounce) cans whole peeled tomatoes, finely chopped, with their juices10 Tbsp. unsalted butter2 medium yellow onions, halved and peeled½ tsp. table salt For meatballs:1 cup fresh bread crumbs1/3 cup whole milk, or more if needed½ lb. ground pork½ lb. ground beef1 cup finely ground (not grated) Parmigiano Reggiano, plus more for serving1/3 cup finely chopped Italian parsley1 tsp. table salt5 grinds black pepper2 large eggs2 large cloves garlic, pressed To serve:1 lb. dried spaghetti To make the sauce, combine the tomatoes, their juices, the butter, onion halves, and salt in a large, wide pan, such as 5-quart Dutch oven. Place over medium heat and bring to a simmer. Cook, uncovered, at a slow but steady simmer, stirring occasionally, for about 45 minutes, or until droplets of fat float free from the tomato. Taste for seasoning. Remove and discard the onion (or eat them, if desired). Using an immersion blender, process briefly to break up any chunks of tomato. (Alternatively, the back of a wooden spoon works, too.) The sauce will not be perfectly smooth, but its texture should be even. While the sauce cooks, make the meatballs. Put the breadcrumbs and milk in a small bowl, and stir to moisten the crumbs evenly. Set aside for 10 minutes, or until the crumbs are swollen and thoroughly saturated. Put the ground meats in a large bowl. Break them up into chunks. Add the Parmigiano Reggiano, parsley, salt, and pepper. In a small bowl, beat the eggs well with a fork. Add the garlic, and beat to mix. Pour into the bowl with the meat. Using your hands, squeeze the milk from the bread crumbs, reserving the milk. Add the bread crumbs to the bowl with the meat. Holding your hand in a claw shape (fingers separated, tensed, and slightly bent) and moving in a strong, quick stirring motion, mix the meats and their seasonings. When the mixture looks well combined, pick it up and turn it over in the bowl, and then mix some more. (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.) This stirring process should be fairly brief; do not work the meat until it smears on the side of the bowl. Chill until the sauce is ready. When the sauce is ready, remove it from the heat, and keep it close at hand. Remove the meatball mixture from the refrigerator. Moisten your hands with the reserved milk, and then pinch off bits of the mixture and gently roll them into golf ball-size meatballs. Place the meatball in the pan of sauce. Repeat, arranging the meatballs in a single layer in the pan of sauce. Return the pan to the heat, cover, and simmer gently for 10 to 15 minutes, or until the meatballs are cooked through and no longer pink inside. Cook the spaghetti in salted boiling water. Drain, and transfer to a serving bowl. Spoon desired amount of sauce onto the pasta, leaving the meatballs in the pan, and toss well. Divide among plates, and top with meatballs and Parmigiano Reggiano. Note: If possible, make the meatballs and sauce a day ahead, or even a few hours ahead, and chill until ready to use. Reheat gently on the stovetop. Yield: 4 to 6 servings

What makes a meatball tender and juicy? The Filler Man knows. We discuss how to make them, how to cook them, and then things get a little bulgur. Recipes: Chicken and Spinach Meatballs; Cafe Lago Meatballs. <a href="http://www.spilledmilkpodcast.com/" rel="nofollow" target="_blank">www.spilledmilkpodcast.com</a> Recipes: <a href="http://www.relish.com/recipes/chicken-and-spinach-meatballs/" rel="nofollow" target="_blank">Chicken and Spinach meatballs</a> SPAGHETTI WITH CAFE LAGO MEATBALLS For sauce:2 (28-ounce) cans whole peeled tomatoes, finely chopped, with their juices10 Tbsp. unsalted butter2 medium yellow onions, halved and peeled½ tsp. table salt For meatballs:1 cup fresh bread crumbs1/3 cup whole milk, or more if needed½ lb. ground pork½ lb. ground beef1 cup finely ground (not grated) Parmigiano Reggiano, plus more for serving1/3 cup finely chopped Italian parsley1 tsp. table salt5 grinds black pepper2 large eggs2 large cloves garlic, pressed To serve:1 lb. dried spaghetti To make the sauce, combine the tomatoes, their juices, the butter, onion halves, and salt in a large, wide pan, such as 5-quart Dutch oven. Place over medium heat and bring to a simmer. Cook, uncovered, at a slow but steady simmer, stirring occasionally, for about 45 minutes, or until droplets of fat float free from the tomato. Taste for seasoning. Remove and discard the onion (or eat them, if desired). Using an immersion blender, process briefly to break up any chunks of tomato. (Alternatively, the back of a wooden spoon works, too.) The sauce will not be perfectly smooth, but its texture should be even. While the sauce cooks, make the meatballs. Put the breadcrumbs and milk in a small bowl, and stir to moisten the crumbs evenly. Set aside for 10 minutes, or until the crumbs are swollen and thoroughly saturated. Put the ground meats in a large bowl. Break them up into chunks. Add the Parmigiano Reggiano, parsley, salt, and pepper. In a small bowl, beat the eggs well with a fork. Add the garlic, and beat to mix. Pour into the bowl with the meat. Using your hands, squeeze the milk from the bread crumbs, reserving the milk. Add the bread crumbs to the bowl with the meat. Holding your hand in a claw shape (fingers separated, tensed, and slightly bent) and moving in a strong, quick stirring motion, mix the meats and their seasonings. When the mixture looks well combined, pick it up and turn it over in the bowl, and then mix some more. (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.) This stirring process should be fairly brief; do not work the meat until it smears on the side of the bowl. Chill until the sauce is ready. When the sauce is ready, remove it from the heat, and keep it close at hand. Remove the meatball mixture from the refrigerator. Moisten your hands with the reserved milk, and then pinch off bits of the mixture and gently roll them into golf ball-size meatballs. Place the meatball in the pan of sauce. Repeat, arranging the meatballs in a single layer in the pan of sauce. Return the pan to the heat, cover, and simmer gently for 10 to 15 minutes, or until the meatballs are cooked through and no longer pink inside. Cook the spaghetti in salted boiling water. Drain, and transfer to a serving bowl. Spoon desired amount of sauce onto the pasta, leaving the meatballs in the pan, and toss well. Divide among plates, and top with meatballs and Parmigiano Reggiano. Note: If possible, make the meatballs and sauce a day ahead, or even a few hours ahead, and chill until ready to use. Reheat gently on the stovetop. Yield: 4 to 6 servings

Episode 69: Meatballs

Welcome to The Nordic Connection, where we bed and incubate bressert with the help of Molly's tour guide "skills". While discussing Cinnamon Roll anatomy, sugar lumps and student waiters, we come to some surprising conclusions in order to crown the Master of the Yeasted Dough. Links:hagabullar - Google Searchkorvapuusti - Google SearchThe Trouble with Yeast | Bon AppetitQuick cinnamon buns from 'Cook's Illustrated' Homemade Cinnamon Rolls {Plus the MUST-HAVE secret ingredient!}

Welcome to The Nordic Connection, where we bed and incubate bressert with the help of Molly's tour guide "skills". While discussing Cinnamon Roll anatomy, sugar lumps and student waiters, we come to some surprising conclusions in order to crown the Master of the Yeasted Dough. Links:<ul><li><a href="https://www.google.com/search?q=hagabullar&amp;oq=hagabullar&amp;aqs=chrome..69i57.2599445j0j7&amp;sourceid=chrome&amp;ie=UTF-8" rel="nofollow" target="_blank">hagabullar - Google Search</a></li><li><a href="https://www.google.com/search?q=korvapuusti&amp;oq=korvapuusti&amp;aqs=chrome..69i57.2607632j0j7&amp;sourceid=chrome&amp;ie=UTF-8" rel="nofollow" target="_blank">korvapuusti - Google Search</a></li><li><a href="https://www.bonappetit.com/test-kitchen/cooking-tips/article/the-trouble-with-yeast" rel="nofollow" target="_blank">The Trouble with Yeast | Bon Appetit</a></li><li><a href="https://hellogiggles.com/lifestyle/food-drink/best-morning-ever-quick-cinnamon-buns-cooks-illustrated/" rel="nofollow" target="_blank">Quick cinnamon buns from 'Cook's Illustrated' </a></li><li><a href="https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/" rel="nofollow" target="_blank">Homemade Cinnamon Rolls {Plus the MUST-HAVE secret ingredient!}</a></li></ul>

Episode 344: Cinnamon Rolls

Molly and Matthew taste four classic chips, with surprising results. As you might expect, this episode consists entirely of crunching and made-up potato chip slogans. Are O'Boisies really o'boisterous? We're not sure, because they don't make them anymore. spilledmilkpodcast.com

Molly and Matthew taste four classic chips, with surprising results. As you might expect, this episode consists entirely of crunching and made-up potato chip slogans. Are O'Boisies really o'boisterous? We're not sure, because they don't make them anymore. <a href="http://spilledmilkpodcast.com" rel="nofollow" target="_blank">spilledmilkpodcast.com</a>

Episode 87: Potato Chips

Finally, an episode about our namesake. Molly and Matthew mustache their way through quarts of milk. We sidestep the raw milk debate and cow vs goat, but we take a strong position on chunky vs creamy. Moo. www.spilledmilkpodcast.com

Finally, an episode about our namesake. Molly and Matthew mustache their way through quarts of milk. We sidestep the raw milk debate and cow vs goat, but we take a strong position on chunky vs creamy. Moo. <a href="http://www.spilledmilkpodcast.com" rel="nofollow" target="_blank">www.spilledmilkpodcast.com</a>

Episode 90: Milk

Celery straws and coconut bras. Here at Spilled Milk, we don't shy away from the deep questions, such as "What actually constitutes a food utensil?" and "Where do Red Vines go when they die?". Desperate times call for edible utensils. spilledmilkpodcast.com

Celery straws and coconut bras. Here at Spilled Milk, we don't shy away from the deep questions, such as "What actually constitutes a food utensil?" and "Where do Red Vines go when they die?". Desperate times call for edible utensils. <a href="http://spilledmilkpodcast.com" rel="nofollow" target="_blank">spilledmilkpodcast.com</a>

Episode 118: Food as Utensils

Sweet tofu pockets it's Sushi 101! Matthew finally gets to show off his knowledge of that most beloved of Japanese cuisine, sushi. He expertly guides us through concept, pronunciation, tastings and practical application. Molly is not amused. EXPLICIT. spilledmilkpodcast.com         Cookie Monster: Boat of Cookies!

Sweet tofu pockets it's Sushi 101! Matthew finally gets to show off his knowledge of that most beloved of Japanese cuisine, sushi. He expertly guides us through concept, pronunciation, tastings and practical application. Molly is not amused. EXPLICIT. <a href="http://spilledmilkpodcast.com" rel="nofollow" target="_blank">spilledmilkpodcast.com</a> <a href="https://www.youtube.com/watch?v=l5Zo3UGFlJ4" rel="nofollow" target="_blank">Cookie Monster: Boat of Cookies!</a>

Episode 121: Sushi

Stephen King and Spilled Milk presents: Fresh Herbs. Molly and Matthew approach a plethora of herbs, favorite and feared, real and imagined, delicate and oppressive. Through preferences and prejudices it turns out that thyme makes fools of us all. spilledmilkpodcast.com      Molly's and Matthew's Stir-fried Minced Beef with Chiles and Basil  Greek style lima beans

Stephen King and Spilled Milk presents: Fresh Herbs. Molly and Matthew approach a plethora of herbs, favorite and feared, real and imagined, delicate and oppressive. Through preferences and prejudices it turns out that thyme makes fools of us all. <a href="http://spilledmilkpodcast.com" rel="nofollow" target="_blank">spilledmilkpodcast.com</a> <a href="http://orangette.blogspot.com/2012/06/lets-wing-it.html" rel="nofollow" target="_blank">Molly's </a>and <a href="http://www.rootsandgrubs.com/2011/11/01/pork-and-rice/" rel="nofollow" target="_blank">Matthew's</a> Stir-fried Minced Beef with Chiles and Basil  <a href="http://orangette.blogspot.com/2006/05/lima-beans-long-overdue.html" rel="nofollow" target="_blank">Greek style lima beans</a>

Episode 141: Fresh Herbs

You say ri-cahhh-ta, Molly says ri-cohh-tta. Today we look beyond Stouffer's, fangirl over Lynn Rossetto Kasper and chat cheese beds while diving into squares of piping hot cheese and crusty corners. We get boiling and layering tips while staying true to tradition. EXPLICIT.www.spilledmilkpodcast.com       Matthew's Lasagna Made Simple 12 no-boil lasagna noodles (I use Trader Joe’s or Barilla brand) 12 ounces Italian sausage 1 jar tomato sauce (I like Bertolli Vineyard series, but use whatever you like) 12 ounces mozzarella, shredded 2 ounces Parmigiano, shredded      Preheat oven to 400°F. Boil a large pot of water. Add 6 of the lasagna noodles and boil until just shy of tender. In my experience, this takes 6 minutes for Trader Joe’s, 2 minutes for Barilla. Precision isn’t important, as long as they don’t fall apart. Stir frequently so the noodles don’t fuse together. Yes, you’re pre-boiling the no-boil noodles. Sorry. Meanwhile, cook the sausage in a skillet, breaking it up into bite-size chunks. In a bowl, toss the two cheeses to combine. Remove the first batch of noodles with a skimmer and set on a towel-lined baking sheet in a single layer. Add the second batch of noodles to the pot and begin building the lasagna while they boil. Spread a few tablespoons of sauce on the bottom of a 9”x13” baking pan. Lay on three noodles, then top with additional sauce (about 3 tablespoons per noodle) and scatter with ⅓ of the sausage. Top with a thin layer of cheese and begin the next layer. You’ll be making four layers total. Make the final (top) cheese layer nice and thick. Cover with foil and bake 30 minutes. Remove the foil and continue baking 10 to 15 minutes, or until cheese is nicely browned. Serve immediately; this also reheats extremely well, in the oven or microwave.

You say ri-cahhh-ta, Molly says ri-cohh-tta. Today we look beyond Stouffer's, fangirl over Lynn Rossetto Kasper and chat cheese beds while diving into squares of piping hot cheese and crusty corners. We get boiling and layering tips while staying true to tradition. EXPLICIT.<a href="http://www.spilledmilkpodcast.com/" rel="nofollow" target="_blank">www.spilledmilkpodcast.com</a> Matthew's Lasagna Made Simple 12 no-boil lasagna noodles (I use Trader Joe’s or Barilla brand) 12 ounces Italian sausage 1 jar tomato sauce (I like Bertolli Vineyard series, but use whatever you like) 12 ounces mozzarella, shredded 2 ounces Parmigiano, shredded <ol> <li>Preheat oven to 400°F. Boil a large pot of water. Add 6 of the lasagna noodles and boil until just shy of tender. In my experience, this takes 6 minutes for Trader Joe’s, 2 minutes for Barilla. Precision isn’t important, as long as they don’t fall apart. Stir frequently so the noodles don’t fuse together. Yes, you’re pre-boiling the no-boil noodles. Sorry.</li> <li>Meanwhile, cook the sausage in a skillet, breaking it up into bite-size chunks. In a bowl, toss the two cheeses to combine.</li> <li>Remove the first batch of noodles with a skimmer and set on a towel-lined baking sheet in a single layer. Add the second batch of noodles to the pot and begin building the lasagna while they boil.</li> <li>Spread a few tablespoons of sauce on the bottom of a 9”x13” baking pan. Lay on three noodles, then top with additional sauce (about 3 tablespoons per noodle) and scatter with ⅓ of the sausage. Top with a thin layer of cheese and begin the next layer. You’ll be making four layers total. Make the final (top) cheese layer nice and thick.</li> <li>Cover with foil and bake 30 minutes. Remove the foil and continue baking 10 to 15 minutes, or until cheese is nicely browned. Serve immediately; this also reheats extremely well, in the oven or microwave.</li></ol>

Episode 194: Lasagna

From the high-powered world of competitive botany comes this lip-puckering episode. How do you zest? How do you juice? How many hand gestures can we work into an audio podcast? Go suck a lemon! EXPLICIT. spilledmilkpodcast.com Recipes: Braised Fennel With Meyer Lemon and Parmesan (Jill Santopietro): http://www.nytimes.com/recipes/11426/braised-fennel-with-meyer-lemon-and-parmesan.htmlAmanda Hesser’s Lemon Chicken: http://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/imbb_24_amanda_.htmlCook’s Illustrated Lemon Bars: http://leitesculinaria.com/3357/recipes-lemon-bars.html

From the high-powered world of competitive botany comes this lip-puckering episode. How do you zest? How do you juice? How many hand gestures can we work into an audio podcast? Go suck a lemon! EXPLICIT. <a href="http://spilledmilkpodcast.com" rel="nofollow" target="_blank">spilledmilkpodcast.com</a> Recipes: <a href="http://www.nytimes.com/recipes/11426/braised-fennel-with-meyer-lemon-and-parmesan.html?pagewanted=all" rel="nofollow" target="_blank">Braised Fennel With Meyer Lemon and Parmesan</a> (Jill Santopietro): <a href="http://www.nytimes.com/recipes/11426/braised-fennel-with-meyer-lemon-and-parmesan.html" rel="nofollow" target="_blank">http://www.nytimes.com/recipes/11426/braised-fennel-with-meyer-lemon-and-parmesan.html</a><a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/imbb_24_amanda_.html" rel="nofollow" target="_blank">Amanda Hesser’s Lemon Chicken</a>: <a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/imbb_24_amanda_.html" rel="nofollow" target="_blank">http://wednesdaychef.typepad.com/the_wednesday_chef/2006/03/imbb_24_amanda_.html</a><a href="http://leitesculinaria.com/3357/recipes-lemon-bars.html" rel="nofollow" target="_blank">Cook’s Illustrated Lemon Bars</a>: <a href="http://leitesculinaria.com/3357/recipes-lemon-bars.html" rel="nofollow" target="_blank">http://leitesculinaria.com/3357/recipes-lemon-bars.html</a>

Episode 105: Lemons

Padlock your freezer, because we’re coming for your dough! What kind of chocolate makes the best cookie? What’s so great about old dough? Does size matter? Molly and Matthew chew through two astonishingly different cookies in search of answers. Recipes: Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie; David Leite’s Chocolate Chip Cookie. www.spilledmilkpodcast.com Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie:http://web.mit.edu/bakingvolunteer/recipes/Recipes/Tollhouse%20Chocolate%20Chip%20Cookie.pdf David Leite’s landmark cookie article, recipe included:Perfection? Hint: It’s Warm and Has a Secret: http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all

Padlock your freezer, because we’re coming for your dough! What kind of chocolate makes the best cookie? What’s so great about old dough? Does size matter? Molly and Matthew chew through two astonishingly different cookies in search of answers. Recipes: Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie; David Leite’s Chocolate Chip Cookie. <a href="http://www.spilledmilkpodcast.com/" rel="nofollow" target="_blank">www.spilledmilkpodcast.com</a> <a href="http://web.mit.edu/bakingvolunteer/recipes/Recipes/Tollhouse%20Chocolate%20Chip%20Cookie.pdf" rel="nofollow" target="_blank">Cook’s Illustrated Thick and Chewy Chocolate Chip Cookie</a>:<a href="http://web.mit.edu/bakingvolunteer/recipes/Recipes/Tollhouse%20Chocolate%20Chip%20Cookie.pdf" rel="nofollow" target="_blank">http://web.mit.edu/bakingvolunteer/recipes/Recipes/Tollhouse%20Chocolate%20Chip%20Cookie.pdf</a> David Leite’s landmark cookie article, recipe included:<a href="http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all" rel="nofollow" target="_blank">Perfection? Hint: It’s Warm and Has a Secret</a>: <a href="http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all" rel="nofollow" target="_blank">http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all</a>

Episode 102: Chocolate Chip Cookies

Witness the debunking of eggplant sex, the battle of bitter and silky, and the birth of Hobo Ghannoush. NOTE: You know the part where Matthew gets all smug because he knows the word “dioecious”? Well, he was completely wrong. Eggplants are monoecious. spilledmilkpodcast.com Recipes: Francis Lam’s Eggplant PastaFuchsia Dunlop’s Fish-Fragrant Eggplant

Witness the debunking of eggplant sex, the battle of bitter and silky, and the birth of Hobo Ghannoush. NOTE: You know the part where Matthew gets all smug because he knows the word “dioecious”? Well, he was completely wrong. Eggplants are monoecious. <a href="http://spilledmilkpodcast.com" rel="nofollow" target="_blank">spilledmilkpodcast.com</a> Recipes: <a href="http://www.salon.com/2010/06/26/eggplant_pasta_sauce_recipe/" rel="nofollow" target="_blank">Francis Lam’s Eggplant Pasta</a><a href="http://andrewzimmern.com/2013/03/28/fuchsia-dunlops-fish-fragrant-eggplant/" rel="nofollow" target="_blank">Fuchsia Dunlop’s Fish-Fragrant Eggplant</a>

Episode 108: Eggplant

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