18 episodes

Borderline Salty is a weekly podcast hosted by Carla Lalli Music and Rick Martinez. After years of helping each other improve recipes, solve cooking conundrums, and come up with delicious new ideas, they’ve become experts in the kitchen and beyond. Now, they’re ready to help others become better, smarter, happier cooks.
Listen to new episodes of Borderline Salty by Pineapple Street Studios every Tuesday starting April 12.

Borderline Salty Pineapple Street Studios

    • Arts
    • 5.0 • 18 Ratings

Borderline Salty is a weekly podcast hosted by Carla Lalli Music and Rick Martinez. After years of helping each other improve recipes, solve cooking conundrums, and come up with delicious new ideas, they’ve become experts in the kitchen and beyond. Now, they’re ready to help others become better, smarter, happier cooks.
Listen to new episodes of Borderline Salty by Pineapple Street Studios every Tuesday starting April 12.

    Slow and Steady Wins the Slice

    Slow and Steady Wins the Slice

    On this episode, hosts Rick Martinez and Carla Lalli Music offer sweet and salty snack ideas for your next movie night, share safety tips for using a mandoline, and break down their philosophies around recipe development.

    This week’s recipe book:

    Steve Jenkins’ book Cheese Primer


    Check out this cheese paper


    Carla's mandoline recommendation

    Rick’s Totally Easy Tortilla Española with Romesco


    Carla on her love for this perfect popcorn recipe 

    This week’s Rad Fad/Bad Fad contender: A Healthy Coke



    As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
    Find us on Instagram @borderlinesalty
    Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
    If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
    You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com

    To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy

    Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

    • 36 min
    Open Up Some Wine and Go

    Open Up Some Wine and Go

    On this episode, hosts Rick Martinez and Carla Lalli Music give guidance on grit-free mussels and clams, tips on making tender corn tortillas, and suggestions on how to cherish expensive, but delicious, caviar.
    And this week on No, Thank You, Please, Rick and Carla remind us why tomatoes, especially this time of year, are worth a try.

    This week’s recipe book:

    In NYC? Check out Leo Sourdough and Russ and Daughters


    The Espresso Martini Is Everywhere (Again)

    Carla’s Avocado and Fresh Chile Caprese


    Rick’s Tortillas de Harina de Maíz


    Carla’s Party B.L.T


    Rick’s Fried Tomato Sandwich with Lemon-Basil Sour Cream



    As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
    Find us on Instagram @borderlinesalty
    Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
    If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
    You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com

    To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy

    Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

    • 34 min
    A Welcome Home Hug From Daddy (Pasta)

    A Welcome Home Hug From Daddy (Pasta)

    On this episode, hosts Rick Martinez and Carla Lalli Music dream up new summer pastas, give guidance on making creamy oat milk, and explain the difference between fresh garlic and garlic powder (and why you need both).
    This week’s recipe book:

    Rick’s dad’s Refried Beans


    Carla’s Swiss Chard Pesto Pasta


    Carla’s Daddy Pasta



    Crunchy Peanut Butter Cup Rice Cakes 


    As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
    Find us on Instagram @borderlinesalty
    Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
    If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
    You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com

    To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy

    Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

    • 33 min
    Simmer Down, Backseat Chefs

    Simmer Down, Backseat Chefs

    On this episode hosts Rick Martinez and Carla Lalli Music support callers through how to make perfectly cooked duck, help plan a dinner party with surprise ingredients, and share tips on what to do with all of your extra celery. 
    And this time on No, Thank You, Please, Rick and Carla explain why you should warm up to artichokes. 
    This week’s recipe book:

    Rick’s Chocolate Birthday Cake


    Andy Baraghani’s The Cook You Want To Be


    Carla’s Celery Ceasar Salad


    Maggie Zhu’s Tiger Salad


    Carla’s Spaghetti with Braised Artichokes


    Rick’s Grilled Baby Artichokes with Aleppo Pepper and Parmesan



    As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
    Find us on Instagram @borderlinesalty
    Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
    If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
    You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com

    To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy

    Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

    • 30 min
    Too Cocky with the Guac-y

    Too Cocky with the Guac-y

    On today’s episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music respond to a rant about unsalted butter, discuss the basics of spice cabinet organization, and share tips for how to stretch a limited amount of basil. 
    Plus, Stephen Satterfield from Netflix's High on the Hog joins us to share a kitchen nightmare story from his early days in fast-food service. Since we recorded this episode, High on the Hog won a Peabody Award. Congrats, Stephen!
    This week’s recipe book:

    Carla’s Sunday Ragu


    Rick’s Double Dutch Chocolate Cookies


    Carla’s Salted Rosemary Shortbread


    This week’s Rad Fad/Bad Fad contender: An Italian Grinder Sandwich



    As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
    Check out Whetstone Magazine here and watch High on the Hog: How African American Cuisine Transformed America on Netflix
    Find us on Instagram @borderlinesalty
    Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
    If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
    You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com

    To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy

    Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

    • 38 min
    Your Freezer is Your Friend

    Your Freezer is Your Friend

    On this episode, hosts Rick Martinez and Carla Lalli Music share how they stock their fridges to make the most out of leftovers, discuss baking with hot hands and at high altitudes, and give their rapid-fire advice for getting the crispiest potatoes in the oven.
    Also, they tackle a different kind of “oyster” the latest "No, Thank You, Please". 

    This week’s recipe book:

    In Charleston, SC? Check out Chubby Fish


    Carla’s Big-Batch Vinaigrette in her book That Sounds So Good


    Rick’s Salsa Blanca and Salsa de Papaya y Tomatillo Cruda



    As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
    Find us on Instagram @borderlinesalty
    Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
    If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
    You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com

    To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy

    Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

    • 36 min

Customer Reviews

5.0 out of 5
18 Ratings

18 Ratings

PLB.RHB ,

Absolutely lovely show!

I love the “Tell me something good” segment. The hosts love what they do, and it really really comes through. It is joyful and you should listen!

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