Eat Your Words

What if you suddenly became gluten intolerant? This week on Let’s Eat In, Cathy Erway is talking with Amie Valpone, private chef and author of the blog The Healthy Apple. Amie has had trouble digesting dairy since she was a child, and later found out that she suffered from Celiac disease. Listen in to this show to hear Amie talk about the importance of eating real food, using fresh ingredients, and eating at home. Hear why Amie believes that GMO wheat is responsible for a lot of gluten allergies. Do wheat-related allergies affect women more than men? Amie offers some flour substitute suggestions, and talks about the processes behind making gluten-free desserts. What is Amie’s ideal gluten-free date meal? Find out on this episode of Let’s Eat In! This episode has been sponsored by Fairway Market. “Gluten-free baking is so tricky. I don’t like xanthan gum and all of the other additives that come along with it, so I just try to keep things very simple.” [18:10] — Amie Valpone on Let’s Eat In See Privacy Policy

Everybody searches for recipes online these days, but how can you be sure you’re getting quality recipes? Find out this week on Let’s Eat In, as Cathy Erway is joined by Victor Penev and Hannah Goldberg founders of Edamam, a recipe finder in the form of a mobile app and database. Hear how quality can be distilled from the thousands of online recipes through the careful selection process they use. From food photography to innovative ingredients, get a grasp on what makes the best recipes so good – and why you should not waste your time by clicking the first thing you find in google! This program was sponsored by Whole Foods Market “A lot of people make choices on what to cook on the go – so we developed a mobile app. In essence, it’s a search engine for recipes.” [03:00] –Victor Penev of Edamam on Let’s Eat In “We focused a lot on recipes with images because people tend to eat with their eyes.” [09:00] –Hannah Goldberg of Edamam on Let’s Eat InSee Privacy Policy at https://art19.com/privacy and California Pri

Learn about authentic, traditional Polish cuisine with author Danielle Crittenden on this week’s episode of Let’s Eat In! Cathy Erway calls up Danielle, who recently co-authored From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food. Hear how North American perceptions of Polish cuisine are influenced by the traditions of Jewish and Polish immigrants. Find out how seasonality affects the types of food that are eaten in Poland. Hear about the history of foraging, farming, and hunting in Poland. Danielle shares some of her favorite recipes from the book- fermented, creamy, and wholesome! Want to make a Polish meal for a date? Tune in to this episode of Let’s Eat In to hear Danielle’s suggestion! This episode has been sponsored by The International Culinary Center. “There’s always been a farm-to-table movement in Poland! If you wanted fresh food or meat, you cooked it or hunted it yourself.” [4:50] “These are people who, besides whatever economic circumstances, live through these harsh w

Get fresh food from small farms delivered to your door via Quinciple! This week on Let’s Eat In, Cathy Erway is joined by the co-founders of Quinciple, Markus Jacobi and Kate Galassi. Tune into this episode to hear how Markus and Kate came up with the idea for Quinciple after experiences with food delivery, foraging, and working with CSA farms. Hear why Quinciple thinks it’s important to deliver food that people want to eat and cook with! Learn why Quinciple includes some recipes and suggestions for their clients. Later, Cathy asks Markus and Kate about their ideal date meal. Are pickles great for dates? Find out on this week’s Let’s Eat In! Thanks to our sponsor, Fairway Market. “That is something that we feel really strongly about. We want to offer something that someone would eat on a regular basis- not just specialty items.” [9:55] — Markus Jacobi on Let’s Eat In “I want everybody to be able to cook this amazing food even if they don’t live near a farmer’s market, or if they need a little bit of help.” [

Valentine’s day is coming up; what to eat? This week on Let’s Eat In, Cathy Erway is joined in the studio by Sixpoint Craft Ale’s Brewmaster (and Cathy’s Valentine), Shane Welch. Tune in to find out why Shane believes that Valentine’s Day is an under-appreciated holiday. Shane describes one of his newest brews called “Three Beans”, which includes cold brew from Stumptown Coffee Roasters and chocolate from Mast Brothers. Learn more about this Red Hook collaboration, and how the beer’s release was affected by Hurricane Sandy. Listen in to hear Shane talk about the vulnerability of New York City, and how well New Yorkers have dealt with tragedy in the past decade. This program has been sponsored by Whole Foods. “If you have a large portfolio of craft beers, things get a little more difficult because you need a lot of ingredients. It’s kind of like a restaurant.” [18:15] — Shane Welch on Let’s Eat In See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not

Learn how to preserve meat and survive the winter on this week’s episode of Let’s Eat In! Cathy Erway is talking with Scott Bridi, the founder of Brooklyn Cured. Brooklyn Cured makes smoked meats, paté, and sausages in-house! Scott teaches you the different ways to cure meat – dry curing, smoking, and combinations of the two. Find out how Scott’s Italian American heritage furthered his love of cured meats. Scott explains how updating and interpreting classic recipes can produce something completely unique and tasty! How do preservatives like nitrates and nitrates affect the flavor and color of meat? Finally, Scott talks about his simple, ideal date meal! This episode has been sponsored by Catskill Provisions. “We’re preserving food. We’re not doing it because we have to, we do it because we like how it tastes. Its history is steeped in preserving every part of the animal, and ensuring that your family can eat during every part of the year.” [11:20] “If you see sodium derivatives on a label in mass, you might

Matthew Bagdanoff updates traditional cocktails with herbs and ingenuity at Van Horn in Cobble Hill, Brooklyn. On today’s episode of Let’s Eat In, Matthew joins Cathy Erway in the studio to talk about some of his favorite cocktail recipes at Van Horn, and why a good bartender doesn’t muddle the orange peel and cherry in an old fashioned. What are some of Matthew’s favorite spirits? Hear Matthew share some stories from the bar; listen in to learn how Matthew has soothed heartbroken individuals, and dealt with rowdy customers! Check out Matthew’s cocktail class at Van Horn, and tune in to hear about Matthew’s aphrodisiac dinner! This episode has been sponsored by 360 Cookware. “The whole beauty of an old-fashioned is that it takes a good spirit and accentuates it.” [11:10] “The idea of spirits is to have an essence- a spirit. Vodka is made to get rid of all these flavors.” [14:00] “It’s really tacky to send someone a drink.” [21:00] — Matthew Bagdanoff on Let’s Eat In See Privacy Policy at https://art19.com/pr

Promoting books is hard work! Meredith Modzelewski and Robin Shulman are guests on today’s Let’s Eat In, and they’re talking about book clubs and author events. Cathy Erway talks with Meredith, who is on today’s show representing Togather, a new tool that helps authors connect directly with readers to produce better, fansourced events. Robin, author of Eat the City, will be participating in a Togather event where she will talk about her book with an interested audience! Tune in to hear Robin talk about the research involved with crafting her book, and the excitement that comes with knowing that her book is being read. You don’t want to miss this episode; tune into Let’s Eat In! This program has been sponsored by 360 Cookware. “There are so many different things converging, so many people are interested in local food production, but my book tries to show that this has been a constant throughout the history of the city.” [12:00] — Robin Shulman on Let’s Eat In See Privacy Policy at https://art19.com/privacy

Diana Kuan makes Chinese takeout at home! This week on Let’s Eat In, Cathy Erway is chatting with Diana Kuan, author of The Chinese Takeout Cookbook. Listen to this episode to hear why Diana decided to make a collection of American Chinese recipes after living in Beijing. Learn about the differences between different regional cuisines in China, and why fortune cookies are not an easy recipe for the home kitchen. Hear about all of the delicious Chinese desserts included in Diana’s book, and find out about Diana’s carnivorous date meal. This program has been brought to you by 360 Cookware. “Chinese black vinegar is great – it’s aged, and you can substitute balsamic in a pinch for most of these recipes.” [27:20] — Diana Kuan on Let’s Eat In See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On the first Let’s Eat In episode of 2013, Cathy Erway is on the phone with James Oseland, Editor in Chief of Saveur Magazine and judge on Top Chef Masters. James and Cathy talk about the evolving demographic of Saveur Magazine, and the magazine’s focus on global food and home cooking. Hear about the Saveur book, The Way We Cook, and how it acts as an anthropological reference for food culture. What cuisines have peaked James’ interest recently? Find out where James trained his palette, and the flavors that were instrumental in fostering his love for eating. What place does a print publication like Saveur have in a digital world? Find out on this episode of Let’s Eat In! This program has been brought to you by 360 Cookware. “A lot of food imagery that goes out in the Western world tends to glamorize and fetish-ize the act of cooking.” [5:30] “The mission of the magazine is to really celebrate global cooking… Not giving precedence to one thing over another, but really celebrate the colorful mosaic of world co

Kimchee junkies unite! We’ve got Kheedim Oh of the renowned Mama O’s Kimchee on this week’s episode of Let’s Eat In. Made by Kheedim Oh himself, Mama O’s Premium Kimchee is only made in small batches, with all natural ingredients and no artificial preservatives. If you somehow have avoided kimchee up to this point – it’s a traditional fermented Korean dish made of vegetables with a variety of seasonings. Kheedim and host Cathy Erway chop it up on-air about everything from ghost peppers to kimchee recipes. Learn about the Mama O’s Premium Homemade Kimchee Kit which gives you everything you need to make your own delicious fermented magic at home! This program was sponsored by Fairway Market. “If you’re gonna go spicy [with kimchee], you’ve gotta go with the ghost pepper!” [05:00] “The best underused way of using kimchee is grilled kimchee sandwiches. It’s a regular grilled cheese sandwich with some kimchee, and it’s soooo good!” [18:00] –Kheedim Oh of Mama O’s Kimchee on Let’s Eat InSee Privacy Policy at https

This week on Let’s Eat In, Cathy Erway is talking about Japanese food with cookbook author Hiroko Shimbo! Hiroko recently wrote the book Hiroko’s American Kitchen– a book that combines Japanese flavors with American recipes. Tune into this episode to hear Hiroko recount a brief history of sushi in the United States, and how traditional recipes have been changed to suit an American palate. Hiroko and Cathy talk about some of the sauces and stock in Hiroko’s American Kitchen, and how they can be used for multiple purposes. Hiroko also talks about Asian fusion in New York City, and how cuisines have been borrowing from other cultures for centuries! This episode has been sponsored by Fairway Market. “The world has become so small, and everything is coming here to New York City. The chefs can play with many foreign flavors to produce something interesting. That is wonderful!” [19:05] — Hiroko Shimbo on Let’s Eat In See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com

This week on Let’s Eat In, Cathy Erway interviews the master behind The Brooklyn Chili Takedown, Matt Timms. Tune into this episode to hear Cathy and Matt talk about the perfect chili recipe, and why Matt doesn’t prefer the company of chefs. Go to the upcoming Cookie Takedown, and hear about some cookies from Takedowns past. Later, Cathy and Matt also talk about Guy Fieri’s new restaurant, American Kitchen and Bar, and why it has received such bad press. Listen in to hear Matt talk about his Takedowns in other cities, and why he loves the Brooklyn home cook scene. Why does Matt hate eating in front of women when he has a beard? Find out on this episode of Let’s Eat In! This program has been brought to you by S. Wallace Edwards & Sons. “I think Brooklyn has the most energy out of any other place on earth… I can put the word and get thirty spots filled in a day for the Cookie Takedown!” [19:30] — Matt Timms on Let’s Eat In See Privacy Policy at https://art19.com/privacy and California Privacy Notice at ht

This week on Let’s Eat In, Liddabit Sweets is in the house with host Cathy Erway! Liddabit Sweets was founded by Jen King and Liz Gutman in 2009, and they have been making candy in Sunset Park ever since. Their candies can now be found in Whole Foods, the Union Square Holiday Market, and other retailers across New York City! Tune in to hear Liz and Jen talk about the differences between Liddabit Sweets and commodity candy. Jen and Liz are on the show today to explain that cooking candy at home is actually very simple! Hear why Liddabit Sweets loves to work with other local, Brooklyn purveyors. Hear about the troubles with running a small business, and how it can be an isolating experience. Check out Liddabit Sweets’ new book The Liddabit Sweets Candy Cookbook! This program has been brought to you by Roberta’s. “Sugar isn’t a flavor- it just makes things sweet. Whenever possible, we cut back on sugar or add a little salt or something that’s smokey, bitter… We try to keep it interesting, and sometimes that mea

Today on Let’s Eat In, Cathy Erway is joined on the phone by Christopher Hirsheimer and Melissa Hamilton of The Canal House. The Canal House releases seasonal publications three times a year, and they recently published a cookbook entitled Canal House Cooks Everyday. Today, Cathy, Christopher, and Melissa are talking about Thanksgiving dinner! Hear about some of the dishes that Christopher and Melissa are cooking for their own Thanksgiving dinner tables. Hear why The Canal House recommends a dry salt brine for your turkey as opposed to a traditional wet brine. Christopher and Melissa discuss some of their favorite late-fall greens, and their passion for seasonal ingredients. If you’re interested in a decadent date, have Christopher and Melissa take you out for oysters, champagne, and foie gras! This episode has been sponsored by Hearst Ranch “One of the lovely things about brining is that because the salt holds more moisture. So it’s not only flavoring the meat, but it’s making the meat more moist and juicy

On this week’s episode of Let’s Eat In, Cathy Erway is joined in the studio by Julie and Greg Van Ullen, the owners of Brooklyn-based OMilk. OMilk makes artisanal almond and cashew milk that is free of stabilizers and sweetened with organic agave nectar! Hear how Julie and Greg got their start making nut milks, and how they came to sell their product at the Brooklyn Flea. Can you make ice cream with OMilk’s almond and cashew milks? Listen in to learn why Julie and Greg decided to use raw nuts and flash-chill their milks. Hear about their romance, and what they look to cook at home! Homemade pasta and Southeast Asian cuisine? Sounds delicious! This program has been sponsored by Susty Party. “We didn’t know, as non-vegetarians, how many people wanted a high-quality dairy alternative. And that was kind of surprising!” [7:00] — Greg Van Ullen on Let’s Eat In See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of Let’s Eat In, Cathy Erway is joined in the HRN shipping containers by Jean Devine and Kate Suhr! Jean and Kate make delicious granola and beautiful ceramics at The Brooklyn Flea and Smorgasburg. Their business’s name? Well, it’s simply Jean and Kate! Tune into this episode to hear how Jean and Kate met while volunteering, and how they decided to start cooking and crafting as a business. Hear about Jean and Kate’s supper club, Jean and Kate Plus Eight, and how their events feature only handmade tableware and homemade food! Jean and Kate talk about the importance of sourcing, and listen in to hear about their experiences at the cranberry bog! Also, find out what Jean and Kate would make for their ideal date meals. This program has been brought to you by S. Wallace Edwards & Sons. “Being busy is, in a funny way, very energizing. And to devote something to ourselves and the community around us really keeps us going.” [22:00] — Jean Devine on Let’s Eat In See Privacy Policy at https:

On this week’s episode of Let’s Eat In, Cathy Erway is joined in the studio by Nancy Singleton Hachisu, author of the new cookbook Japanese Farm Food. Learn how Nancy got started in Japanese cuisine with rice, tofu, and a pair of chopsticks. Tune into this episode to hear Nancy explain the difference between Japanese homestyle and restaurant food. Nancy also explains the rice hulling process, and helps Cathy with her nukazuke recipe. Learn about the simplicity of Japanese cuisine, and how it has evolved and incorporated different ingredients throughout time. Also, Nancy explains why tasting menus are ideal for dates! This episode has been sponsored by Fairway Market. “The food that people eat in Tokyo is restaurant food. That’s what they eat at their house. It’s generated from restaurants.” [11:15] “I really wanted to show Japanese food for the incredible simplicity that it can be, and it’s often not like this. This is not the kind of food that most people are eating.” [29:00] — Nancy Singleton Hachisu on L

On this week’s episode of Let’s Eat In, Cathy Erway is joined by Ian Halbwachs and Lucas Marino, sous chefs at The Darby NYC. Tune in to hear what seasonal ingredients Ian has been picking up at the Union Square Greenmarket, and how he incorporates them into dishes at The Darby. Listen in to hear Cathy, Ian, and Lucas discuss home cooking in New York City in relation to the restaurant scene. Hear why coffee snobbery might be good for NYC’s cafe culture. Tune in to find out Lucas’ opinion on the molecular gastronomy trend, and hear about Lucas and Ian’s ideal date meals! This program has been brought to you by S. Wallace Edwards & Sons. “[Food culture] has taken away from people actually cooking themselves. There are a lot of foodie people out there who enjoy the food, but they can’t replicate it in their home.” [8:10] — Lucas Marino on Let’s Eat In See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of Let’s Eat In, Cathy Erway is talking Indian cuisine with Chitra Agrawal, founder of The ABCD’s of Cooking blog. Tune into this episode to learn the difference between North and South Indian cooking, and why Chitra has become a crusader specifically for South Indian cuisine. Cathy and Chitra are collaborating on a South Indian Cider Harvest Dinner at Jimmy’s No. 43 on October 15th; find out what’s on the menu! What is Chitra cooking with her fall CSA share this month? Find out how South Indian dishes can be adapted using local ingredients from the Mid Atlantic. Finally, what would Chitra cook for her ideal date? This episode has been sponsored by Whole Foods Market. “Using local ingredients is not novel to Indian cooking.” 4:11 “There’s not a lot of visibility for Indian chefs… The popularity of Indian food is growing, and I think that will affect the personalities that we see cooking it.” 21:30 — Chitra Agrawal on Let’s Eat In See Privacy Policy at https://art19.com/privacy and Cali