13 episodes
The Recipe with Kenji and Deb Radiotopia
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- Arts
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4.6 • 5 Ratings
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Hi, we’re Deb Perelman (Smitten Kitchen) and J. Kenji López-Alt (Serious Eats, The Food Lab, The Wok). We’re professional home cooks, which means we can - and will - make the same meal 57 times in a row on the quest for the perfect recipe. Is it crazy? For us, no, because we do this for a living. But for you? Yes, probably. Which is why you should listen to The Recipe with Kenji and Deb. You'll hear us talk about what goes into writing our recipes — the techniques we test, the ingredients we taste — so that you can be on your way to creating your own perfect recipe. Whether you're cooking meatloaf, pancakes, or chicken soup in all its forms, we got you, and you've got this.The Recipe with Kenji and Deb is a proud member of Radiotopia from PRX, a network of independent and listener-supported podcasts. Discover audio with vision at radiotopia.fm.
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Kenji and Deb and Ed
Thanks to our friends at Special Sauce for allowing us to share this episode. Deb, Kenji, and host Ed Levine talk about ye olde days of early food blogging and the backstory of The Recipe.
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Mailbag Part 2
We know you don’t want to burn your food in the kitchen (unless it’s a char/sear kinda situation), but you know what else you don’t want to burn? You, the cook. Deb and Kenji reveal their tips for avoiding cooking burnout, as well as how to mine your own sodium citrate at home. Did your eyes get whiplash reading this? Buckle up because your letters took us all over the map: biscuits for every purpose, what kind of pancakes Barbie would eat, how to cook like a boss for 1-2 people.
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Mailbag Part 1
After putting out our first batch of episodes, we put out a call to our listeners — any questions? You sure did. Thanks to listeners from around the world who heeded our call, we bring you our first mailbag episode. Kenji and Deb debunk the 30-minute recipe, contemplate tiers of butter, go down the soup dumpling rabbit hole, and much more.
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Asparagus
In this episode, Kenji and Deb talk all about asparagus. You can roast it, puree it, sautee it, grill it, and even eat it raw. It can serve as a snack or as part of a main dish. Did you know it grows in different colors? Hear how Deb prepares asparagus as a family snack and how it can make for a great pizza topping. And it wouldn't be an episode about asparagus without learning about the science behind its notorious side-effect. Recipes mentioned:Snacky Asparagus (from Smitten Kitchen)Shaved Asparagus Pizza (from Smitten Kitchen)Simple Grilled Asparagus (From Serious Eats)Braised Asparagus (from Serious Eats)
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Grilled Chicken
Grilling season is here and so are Kenji and Deb to talk grilled chicken. From marinades to brines, to the one thing that can prevent dried-out grilled chicken: a meat thermometer. No easy access to a grill? We talk grill pans, using vinaigrette for grilled chicken, and a condiment base for your marinades that Deb now swears by.Recipes mentioned:
Kenji's Mayo-Marinated Chicken With Chimichurri(from NYT Cooking)
Deb’s Piri Piri Chicken (from Smitten Kitchen) -
Iceberg Salad
Iceberg lettuce gets a bad rap, but can make a good wrap. In this episode, Kenji and Deb go all in on lettuce. From wedge salads with homemade ranch to chronicling the rise, fall, and resurgence of the hardest-working lettuce in the kitchen. Knife and fork wedge salads are just the tip of the iceberg. Iceberg lettuce soup? Pickled iceberg lettuce? We got you. Recipes mentioned:
Deb’s Iceberg Wedge with Blue Cheese (from Smitten Kitchen)
Deb’s Baby Wedge Salad with Avocado and Pickled Onion (from Smitten Kitchen)
Kenji’s Fully Loaded Iceberg Wedge Salad (from Serious Eats)
Kenji says “Wedge Salads are Great” (Kenji’s Cooking Show)