FLAVORS + kNOWLEDGE

WALTER POTENZA
  • 5.0 (2)
  • FOOD
  • UPDATED DAILY

Flavors and Knowledge is a captivating podcast that offers narrated, factual culinary education that explores the diverse world of flavors. With a refreshing approach, it avoids mundane interviews and minimizes opinions, delivering a concise and engaging exploration of the rich tapestry of gastronomic Knowledge.

  1. 2D AGO

    (257) The Story of Jewish Sfratto

    The story of Sfratto. How a Jewish pastry shaped like an eviction rod became Tuscany's most poetic symbol of resilience and honeyed hope. In the ancient hilltop town of Pitigliano, where steep tuff stone cliffs overlook a green Tuscan valley, a quiet revolution began in the kitchens of Jewish families who had lived there for centuries. They called their town Little Jerusalem, because it looked like a fortified biblical city and was home to a vibrant community that had found refuge there since the 1500s, after fleeing papal expulsions from Rome, Siena, and other places. Tailors, astronomers, musicians, and merchants lived alongside their Christian neighbors in harmony, even after the Medici rulers forced the Jews into a ghetto in the early 1600s under Grand Duke Cosimo II. Officials went door-to-door, knocking with long wooden sticks to drive families from their homes into the narrow streets between Via Zuccarelli and the cliffs. The Italian word for this forced removal was sfratto, meaning eviction, and the memory of those heavy sticks stayed with the community. Still, the Jewish community found a way to turn hardship into something sweet. About a hundred years after the ghetto was created, Pitigliano's bakers responded in the best way they could: by making a long, baton-shaped pastry with a golden crust and a filling of honey and walnuts, scented with orange zest and spices. They named it Sfratto dei Goym, or the Eviction of the Gentiles, and shaped it to look like the sticks that once threatened them. For Rosh Hashanah, the Jewish New Year, this treat became a symbol of turning hard times into hope. The sticky filling promised a sweet year ahead, and the sturdy shape was meant to keep away future evictions. Soon, Christians in the town enjoyed the pastry too, serving it at weddings to wish for peace in marriage. Today, with only a few Jewish families left in Pitigliano, Sfratto is still made year-round in local shops, protected as a Slow Food Presidium, and served to visitors with Vin Santo. It reminds everyone that resilience can be as sweet as honey. Read Full Content Make Recipe More Podcasts

    7 min

  2. 2D AGO

    (256) The Story of Sack Wine

    This episode is titled: The Story of Sack Wine in Early Modern Europe. Imagine walking into the lively taverns and candlelit theaters of early modern Europe, where one drink stood out among both the fashionable and the literary: sack. Think of Sir John Falstaff, the unforgettable character from Shakespeare’s Henry IV, Part II, delivering his famous speech. With great enthusiasm, he says that if he had a thousand sons, the first lesson he would teach—the most important of all—would be to avoid weak, watery drinks and instead dedicate themselves to sack. Falstaff’s love for sack was not just a joke; it reflected a real trend that spread through England and beyond in the 16th and 17th centuries. Sack was a fortified white wine—rich, strong, and often sweet—similar to what we now call sherry or white port. The origin of the name “sack” is still debated. According to several dictionaries cited by Wikipedia, some believe it comes from the French word “sec,” meaning “dry,” though this explanation has certain linguistic uncertainties. Others suggest it may derive from the Spanish word “sacar,” which means “to withdraw,” referring to the process of drawing wine from a solera. Some historians suggest that the name “sack” comes from the Spanish verb “sacar,” which means “to withdraw,” possibly in reference to drawing wine from barrels for export. The wine itself was traditionally produced in the vineyards of Spain and Portugal. In Spain, the Canary Islands became a major producer after colonization in the 1400s, and regions such as Málaga, Jerez, and Andalusia also produced well-known types. Portugal also played a part, with wines from the north and center of the country, and especially from Madeira. Merchants labeled their shipments by where they came from—” Canary sack,” “Malaga sack,” “Madeira,” or “Jerez”—and these names appeared in trade records from London to Dublin. The trade was massive, especially to the British Isles. According to Jerez-Xeres-Sherry, in 1517, the Duke of Medina Sidonia, Don Alfonso Pérez de Guzmán, granted extended privileges to English merchants operating in Sanlúcar, many of whom were facing difficulties with the Inquisition. Later, in the 1530s, English merchants formed the Spanish Company to facilitate trade, exporting cloth and importing sack wine. So intertwined were the goods that some wines earned the cheeky nickname “bastard”—a nod to the English cloth measure and the back. Even war did not stop people from wanting to sack. During the Anglo-Spanish conflict from 1585 to 1604, smugglers risked crossing the Channel to keep the wine coming when official trade was blocked. Official trade faltered. One of the most memorable moments was Sir Francis Drake’s bold raid on Cádiz in 1587, when he set out to “singe the King of Spain’s beard.” During the attack, Drake’s men took about 2,900 pipes, or butts, of sack, with each holding around 600 liters. This added up to more than a million liters of wine taken as loot. Back in England, drinking this captured wine became a patriotic gesture, a playful way to celebrate victory while enjoying the spoils. Sack became a big part of English culture. On the London stage, it was often mentioned. Ben Jonson praised “a pure rich cup of Canary wine” in his poetry, and later writers, such as John Dryden, who was appointed poet laureate in 1670, according to Samuel Johnson, even accepted barrels of sack as payment. But Shakespeare was its biggest fan. Falstaff talks about the amazing effects of sack: it clears the mind, sharpens wit, warms the blood, and gives courage. “Skill in the weapon is nothing without sack,” he says, and his friends joke about how much he loves it. Audiences in the late 1590s would have recognized sack everywhere, seeing it as a symbol of English energy. Read the full text More Podcasts

    7 min

  3. 4D AGO

    (255) Eating in Season in March

    This episode is titled "Eating in season in March." As March arrived, the first tentative signs of spring emerged—longer days, melting snow, and the promise of renewal after winter's grip. The vernal equinox heralds a shift, and with it, the produce world begins to awaken. While hearty winter roots and storage crops still linger, early spring arrivals like asparagus and artichokes make their debut, often from warmer regions like California, bringing vibrant green freshness to markets. In the Northeast, local harvests remain limited this early, so many of March's stars arrive via longer supply chains, yet their peak-season quality shines through. This transitional month bridges the end of citrus dominance with the first tender shoots of the new season, inviting us to blend comforting roasts with lighter, brighter dishes that anticipate warmer weather. Fruits in March continue to draw heavily from winter citrus, now at their sweetest and juiciest after months on the tree, alongside tropical options that feel like a preview of summer. Blood oranges, with their striking maroon flesh and berry-like notes, reach a crescendo—select heavy fruits with taut, richly colored skin free of soft spots, store them in the refrigerator's crisper for up to two weeks, and use their vivid segments in salads, drizzle the juice over yogurt, or reduce into a glossy glaze for roasted meats. Grapefruit, often sweeter now, feel plump and heavy when ripe; refrigerate them whole and enjoy them halved with a sprinkle of sugar, or supreme them into ceviche for a tart wake-up. Kiwi, fuzzy and nutrient-dense, yields slightly to pressure when ripe—keep at room temperature until ripe, then chill and slice into fruit bowls or blend into green smoothies for a vitamin C punch. Mandarins and tangerines, easy-peeling and seedless in wide varieties, choose firm ones without bruises; store loosely in a bowl or in the fridge, and pop them as snacks or scatter them over grain bowls. Pineapple, entering peak from March onward, select ones with golden hues, fragrant bases, and a slight give—store upside down at room temperature for a day to distribute sugars, then refrigerate cut pieces and grill rings for dessert, or chop into salsa for a tropical twist. Turning to vegetables, asparagus heralds spring's arrival with slender, tender spears that snap crisply—look for bright green stalks with tightly closed tips, avoiding any limp or woody ones; wrap the ends in a damp paper towel and refrigerate upright in a jar of water like flowers, for up to a week. Steam or roast them simply with olive oil and lemon to highlight their grassy sweetness, or shave raw into salads for crunch. Leafy greens like arugula, spinach, and mustard greens emerge tender—opt for crisp, unwilted bunches; keep them in damp towels in the fridge and toss them into salads or wilt them into soups. Beets and parsnips carry over from winter—firm, smooth roots store best in the crisper; roast beets for earthy salads or puree parsnips into silky soups. Leeks, mild and oniony, rinse thoroughly to remove grit; choose firm stalks, store chilled, and slice into potato soups or braise as a side. Artichokes, globe-shaped and spiky, demand firm, heavy globes with tightly packed leaves—trim stems and store in the fridge wrapped in plastic; steam whole and dip leaves in garlic butter, or stuff hearts into pasta for an elegant side. Broccoli and broccolini thrive in cooler weather—choose firm, dark-green heads with no yellowing; store in a perforated bag in the crisper, and roast florets with garlic or stir-fry tender stems for quick meals. Brussels sprouts, if still available, pick tight, vibrant ones; refrigerate and halve for roasting with balsamic to caramelize their edges. Read the Full Content Chef Walters Food Tours Flavors + Knowledge Chronicles F+K on Substack Newsletter

    11 min

  4. 6D AGO

    (254) The Historical Role of Women in the Kitchen

    The Historical Role of Women in the Kitchen. Exploring the Social and Cultural Roots of Gendered Culinary Traditions. March 8, celebrated around the world as International Women’s Day, is a time to recognize the achievements, resilience, and contributions of women in every sphere of life. From leadership and education to science, art, and family life, women continue to shape societies and inspire progress across generations. This day is not only a celebration but also a moment to reflect on the ongoing journey toward equality, respect, and appreciation for the many roles women play. In tribute to this important occasion, this article focuses on one of the most familiar yet often underappreciated spaces where women have long demonstrated creativity, care, and cultural influence—the kitchen. The kitchen has historically been a place where women nurture families, preserve traditions, and express identity through food. By exploring the role of women in the kitchen, this piece honors the dedication, skill, and cultural legacy women bring to everyday life. As we mark International Women’s Day on March 8, this reflection serves as a small tribute to the countless women whose work in kitchens around the world continues to sustain families, strengthen communities, and keep culinary traditions alive. Throughout my career in the restaurant industry, I have owned and operated a dozen diverse establishments. In these kitchens, I have worked with remarkable women in key leadership roles, reflecting a significant yet often underappreciated shift in dining culture. As the industry evolves to embrace diversity, it mirrors broader movements toward inclusivity in the workforce. According to a report by the National Restaurant Association, women now hold nearly 50% of all foodservice management positions, showing progress but also highlighting gaps in higher leadership roles. This aspect of our team often goes unrecognized, and many diners are unaware of the talented individuals behind the kitchen walls who craft the meals they enjoy. These women bring creativity, passion, and expertise to the culinary experience, and their contributions deserve to be acknowledged and celebrated. Practical steps can help recognize women leading in culinary spaces. Establishments can hold regular recognition events, highlight achievements in newsletters, or create social media campaigns to celebrate their contributions. Students and colleagues can support women by advocating for fair recognition, seeking mentorship from female leaders, and creating platforms to share successes and stories. Empowering future chefs and culinary leaders will anchor equality as a core principle in kitchen culture. From the dawn of civilization, women have been the heart and soul of the kitchen, infusing love, nourishment, and tradition into each dish they make. Across cultures, they have established culinary traditions, and an interplay of social, economic, and cultural conditions determines their central role as the hearth of the home. For instance, archaeological evidence from the ancient Aztec civilization reveals that women were responsible for milling maize into masa, a cornerstone of their diet, using stone tools that were integral to their culinary practices. Similarly, records from the Song dynasty in China highlight women’s expertise in preparing elaborate banquets, showcasing their crucial role in both home and imperial kitchens. Many years ago, while men went out to the hunt or worked the fields, women, driven by necessity and custom, tilled the land’s bounty and transformed it into nourishing meals that sustained both body and spirit. Cooking evolved as an extension of their role as nurturers, a loving responsibility to care for their families, with recipes lovingly passed from mother to daughter through the years. Read the Full Transcript More Podcasts SimVal Media USA Chef Walters Food Tours

    15 min

  5. MAR 3

    (253) The Plant-Based Revolution

    This segment is titled: The Plant-Based Revolution Imagine sitting down at a table laden with vibrant colors and intoxicating aromas—no steak or chicken in sight, yet the plate feels abundant, satisfying, and alive. That’s the essence of plant-based cuisine, a way of eating that has quietly sustained civilizations for thousands of years and is now stepping into the spotlight with fresh energy. It isn’t a modern fad or a restrictive diet; it’s a rich, evolving tradition rooted in wisdom about the earth, the body, and the interconnectedness of all life. Its story begins long before anyone coined the term “plant-based.” In the high Andes, ancient peoples cultivated quinoa as their sacred mother grain, treasuring its complete nourishment in harsh mountain conditions. In Mesoamerica, the Aztecs and Mayans relied on chia seeds for endurance and vitality, grinding them into energy-packed drinks and doughs. Across India, Jain and Hindu traditions shaped meals around ahimsa—the principle of non-harm—turning lentils, grains, spices, and vegetables into intricate thalis that celebrate every part of the plant. In Buddhist monasteries from Japan to Korea, shojin ryori and sachal eumsik emerged as meditative practices in which chefs treated every root, leaf, and seed with reverence, avoiding even pungent alliums to keep the mind clear and the spirit gentle. Ethiopian Orthodox Christians observed long fasting periods, making lentil stews, injera, and spiced greens the everyday foundation of their tables. These weren’t sacrifices; they were expressions of harmony with the land and respect for life. Over centuries, colonial powers and industrial shifts pushed many of these traditions to the margins, favoring high-yield crops and animal agriculture. Yet the knowledge never disappeared. It lingered in temple kitchens, family recipes, and indigenous communities. Then, in recent decades, something shifted. People began rediscovering these ancient foods—millets from Africa and Asia, jackfruit in tropical regions, mushrooms cultivated for their meaty texture—while modern ingenuity created approachable versions of familiar favorites. What started as a necessity and a spiritual practice evolved into a conscious choice for many, driven by a desire for lighter bodies, clearer minds, and a gentler footprint on the planet. Nutritionally, plant-based eating offers a quiet kind of abundance that surprises those who expect it to feel limiting. When you draw from a wide palette—beans, nuts, seeds, whole grains, leafy greens, roots, and fruits—you receive protein in complete forms, as quinoa and soy demonstrate so elegantly. Fiber arrives in generous waves, supporting steady energy and happy digestion. Antioxidants, vitamins, and minerals are found in abundance in colorful produce, helping the body fend off inflammation and maintain balance. Many who adopt this way of eating notice steadier moods, smoother skin, and a sense of lightness that comes from meals built on living plants rather than heavy animal fats. The variety itself becomes medicine: rotating between Indian dals one day, Korean temple-inspired namul the next, and Ethiopian lentil wats keeps the palate engaged and the body well-rounded. Of course, no way of eating is perfect, and plant-based cuisine has its own nuances to navigate thoughtfully. Some nutrients that occur naturally and abundantly in animal foods—particularly vitamin B12, certain forms of iron, and omega-3s—require a bit more attention, often through fortified foods or mindful pairings, such as combining lentils with vitamin C-rich vegetables to boost absorption. Highly processed plant-based substitutes, while convenient, can sometimes lean on additives and oils that echo the very convenience foods they aim to replace. Read the Full Content More Podcasts Chef Walters Cooking School

    8 min

  6. FEB 28

    (252) Dangers in Kitchen Cutting Boards

    This segment is titled: The Hidden Dangers Lurking on Your Kitchen Cutting Board It’s a busy weeknight, and you're making a quick stir-fry. You cut raw chicken on your cutting board, rinse it quickly, then chop fresh vegetables on the same surface. While this might seem efficient, it can let bacteria sneak into your meal, turning a healthy dinner into a problem. Cutting boards, whether wood or plastic, are a leading cause of foodborne illnesses at home, spreading germs through cross-contamination and buildup. The good news is that by learning about these risks and following a few simple habits, you can keep your meals safe and your family healthy. Let's look at why cutting boards pose such a threat. At their core, these tools are battlegrounds for bacteria. When you cut raw meat, poultry, or seafood, juices containing pathogens such as Salmonella or E. coli seep onto the surface of the board. These bacteria can transfer to other foods if the board isn't properly handled, leading to cross-contamination, in which harmful microbes jump from contaminated items to ready-to-eat foods like salads or bread. Picture slicing a tomato right after handling chicken; the bacteria hitch a ride, and your fresh produce becomes a vector for illness. The type of cutting board you use matters. Plastic boards are easy to clean, but over time, knife cuts create grooves where bacteria can hide from soap. Wooden boards, especially softer woods like cypress, can split and form cracks that trap germs. Hardwoods like maple are better because their tight grain can pull in fluids and help kill bacteria as the board dries. A 2018 study found that bacteria stick more to wood and plastic boards than to glass, so the material affects how long germs survive. Bamboo boards are strong but still need regular care to avoid moisture and mold. Besides bacteria, cutting boards can also collect other harmful germs like Listeria, which can stay on surfaces, and Campylobacter from raw poultry, which spreads easily. In poorly cleaned areas, boards can harbor many types of germs and quietly spread illness. Cross-contamination isn’t the only problem. Handling food the wrong way can make things worse. Washing raw meat in the sink might seem clean, but it actually spreads bacteria to your board, sink, and counters. Using the same board for different foods without cleaning it well lets fats, proteins, and juices build up, which helps bacteria grow. If your board is cracked, chipped, or has deep grooves, it’s a warning sign. These spots can trap bacteria that survive even after washing, leading to foodborne illness. Research shows that without proper cleaning, cutting boards can stay contaminated for hours or even days. Here’s the good news: you can avoid these problems with a few simple habits. Start by using separate cutting boards—one just for raw meats, poultry, and seafood, and another for fruits, vegetables, bread, and cooked foods. Keeping them separate greatly reduces the risk of cross-contamination. You can also color-code your boards, like using red for meat and green for produce, to make it easy to remember, especially if you share your kitchen. Cleaning your cutting board is the next important step. After each use, scrape off any leftover food with a spatula, then wash the board in hot, soapy water with a brush or sponge to reach any grooves. Rinse well to remove all soap. Sanitizing is also key to eliminating any remaining bacteria. For both wood and plastic boards, mix one tablespoon of unscented liquid chlorine bleach with a gallon of water, pour it over the board, let it sit for a few minutes, then rinse and let it air-dry. According to the FDA, washing your cutting boards and utensils with hot, soapy water after each use helps disinfect them and reduces the risk of cross-contamination. Read the Full Content Here Chef Walters Food + Wine Tours Chef Walters Cooking School SimVal Media, USA

    14 min

  7. FEB 23

    (252) The Magic of Ramadan

    This segment is titled: Embracing the Crescent Moon: The Magic of Ramadan Ramadan is one of the most profound and beautiful months in the Islamic calendar—a time when over two billion Muslims around the world come together to fast, pray, reflect, and build community. Far more than simply not eating or drinking from dawn to sunset, Ramadan is a spiritual reset button: a month-long journey of self-discipline, gratitude, empathy, and drawing closer to God. It’s a celebration of faith that transforms ordinary days into moments of deep meaning and shared joy. Ramadan is the ninth month of the Islamic lunar calendar and one of the Five Pillars of Islam. For 29 or 30 days—depending on the sighting of the new crescent moon—adult Muslims who are physically able fast from just before sunrise (the pre-dawn meal called suhoor) until sunset (the meal that breaks the fast, called iftar). The fast includes abstaining from food, drink, smoking, and intimate relations, but it also means guarding against anger, gossip, dishonesty, and negative thoughts. The goal is spiritual purification, increased devotion, and a heightened sense of compassion for those who go hungry every day. The day often begins with the quiet alarm of the pre-dawn call to prayer, followed by suhoor—a light but sustaining meal to carry people through the hours ahead. Throughout the day, many increase their prayers, read the Quran, give charity, and practice patience. At sunset, the fast is broken—usually with dates and water in remembrance of the Prophet Muhammad’s practice—followed by a larger iftar meal shared with family and friends. Special nightly prayers called taraweeh fill mosques with beautiful recitations, and the month reaches its emotional peak during Laylat al-Qadr (the Night of Power), believed to be the night the Quran was first revealed. The month ends with Eid al-Fitr, a joyous three-day festival of feasting, new clothes, gift-giving, and gratitude for the strength to complete the fast. Ramadan's roots reach back to 610 CE in the deserts of Mecca, when the Prophet Muhammad received the first verses of the Quran from the angel Gabriel during a period of intense spiritual retreat in the Cave of Hira. That night—later called Laylat al-Qadr—marked the beginning of Islam's revelation. Fasting itself became obligatory about a decade later, after the Muslim community had migrated to Medina. The practice built on earlier traditions of fasting found among Jews and Christians in Arabia, but Islam gave it a distinctive form and purpose: a month-long act of worship open to the entire community, rich and poor alike. The name "Ramadan" comes from the Arabic root meaning “scorching heat” or "intense burning,” symbolizing both the blazing desert sun and the way fasting burns away impurities from the soul. Over the centuries, as Islam spread across continents, Ramadan absorbed beautiful local customs while retaining its core rituals. From the grand iftar banquets of the Ottoman palaces to the quiet devotion of early African American Muslims who fasted in secret, the month has always been a unifying force. Ramadan turns neighborhoods into living tapestries of light, sound, and generosity. Streets fill with lanterns, fairy lights, and colorful decorations. In many countries, people exchange special greetings—“Ramadan Mubarak” (Blessed Ramadan) or “Ramadan Kareem” (Generous Ramadan)—and share food with neighbors, even those who are not fasting. Mosques become community hubs, bustling late into the night with taraweeh prayers that feel like spiritual concerts. Charity surges: food drives, donations, and zakat al-fitr (a mandatory giving before Eid to ensure the poor can celebrate too). Families gather every evening for iftar, turning meals into moments of laughter, storytelling, and reconnection. Read the Full Content More Podcasts SimVal Media USA Chef Walters Cooking School Chef Walters Tours

    9 min

  8. FEB 21

    (251) How to Make Spanakopita

    This segment is titled "How to Make Spanakopita." A Love Letter to Greece's Flakiest Pie Close your eyes and imagine this: you're sitting at a tiny marble table in a narrow Plaka alleyway. The sun is warming the back of your neck, a cat is napping lazily at your feet, and someone across the street is playing a bouzouki. Then, the waiter places a plate in front of you. It’s golden. It’s shattering into a thousand buttery leaves as you look at it. Steam rises from a blanket of spinach and feta, carrying the scent of fresh dill. That, my friends, is spanakopita. And I am about to show you how to capture that exact moment in your own kitchen. Spanakopita literally translates to "spinach pie," but that’s like calling the Mona Lisa a painting of a woman. It is the iconic pie of Greece, a dish that bridges the ancient and the modern. Long before phyllo existed, the Greeks were making "pites"—rustic pies filled with wild greens foraged from the hillsides. They called these greens chorta, and they have been a staple of the Greek diet for thousands of years. It was peasant food, yes, but it was also genius: a way to take the earth’s free bounty and turn it into a hearty meal. The game-changer came later, during the years of the Ottoman Empire, when the art of stretching dough until it was as thin as a "leaf" (phyllo in Greek) was perfected. When that tissue-thin dough met the ancient filling of greens and cheese, spanakopita as we know it was born. It became the food of celebration, of fasting during Lent (using olive oil instead of butter), and of every family gathering where Yiayia would roll up her sleeves and work her magic. Every Greek grandmother has a secret. Some add a splash of sparkling water to the filling to keep it light. Others swear by a tiny grating of nutmeg—just a whisper—because nutmeg has a bizarre and wonderful ability to make spinach taste more like itself . And then there is the ultimate debate: butter or olive oil for the phyllo? Butter gives you that rich, diner-diner golden crisp. Olive oil gives you a more rustic, savory, and traditional "Lenten" version. But the one rule everyone agrees on? Squeeze your spinach. If you don't wring every drop of water out of the cooked greens, you will end up with a soggy bottom, and in the world of pie, that is the only unforgivable sin. Here is a tested recipe for you to attempt in the privacy of your kitchen. Alright, enough talk. Let's cook. We are going to make a big, glorious, pan-sized spanakopita that feeds a crowd and makes you look like a hero. Don't be scared of the phyllo. It’s easier to tame than you think. Part 1: The Green Gold (The Filling) We start with the heart of the dish. Grab your largest skillet and set it over medium heat. Glug in about ¼ cup of good olive oil. Toss in one large chopped onion and let it sweat until it’s soft and see-through. Now, the main event. You need two pounds of fresh spinach. Wash it well—spinach is sandy, and nobody wants a gritty pie. Pile it into the pan. It will look like an impossible mountain. Don't panic. Grab your tongs and start turning it. Within minutes, that mountain will collapse into a vibrant, dark green valley of goodness. Here is where you have to be ruthless. Dump the spinach into a colander and press down with a spoon. Press hard. Let it sit and cool while you prepare the rest. The liquid you discard is the only thing standing between you and crispy phyllo glory. In a big bowl, crumble 8 ounces of feta cheese. Use the good stuff—the briny, creamy blocks from Greece. Crack 2 eggs, chop a big handful of fresh dill and parsley, and add a pinch of nutmeg (if you're feeling like a Yiayia). Now, grab that cooled spinach, squeeze it again (yes, again), roughly chop it, and throw it into the bowl. Mix it all up. Taste it. Add a crack of black pepper, but be careful with salt—feta is salty enough. Read full recipe More Podcasts FK Newsletter SimVal Media, USA

    9 min
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About

Flavors and Knowledge is a captivating podcast that offers narrated, factual culinary education that explores the diverse world of flavors. With a refreshing approach, it avoids mundane interviews and minimizes opinions, delivering a concise and engaging exploration of the rich tapestry of gastronomic Knowledge.

Information

  • Creator
    WALTER POTENZA
  • Years Active
    2020 - 2026
  • Episodes
    260
  • Rating
    Explicit
  • Copyright
    © WALTER POTENZA
  • Show Website
    FLAVORS + kNOWLEDGE