141 episodes

Souffle falling flat? Wondering about Wondra? New parents peeved by purchased purées? Perhaps you need a romantic (and foolproof) menu to cook for date #3. Sharp & Hot with Chef Emily Peterson is your on-air place to ask all your kitchen questions. Call in (862-242-8599) leave a message, tweet @chefemilyp or facebook.com/SharpandHot. Chef Emily: Offering life advice through the lens of food.

Sharp & Hot Heritage Radio Network

    • Arts
    • 4.8 • 21 Ratings

Souffle falling flat? Wondering about Wondra? New parents peeved by purchased purées? Perhaps you need a romantic (and foolproof) menu to cook for date #3. Sharp & Hot with Chef Emily Peterson is your on-air place to ask all your kitchen questions. Call in (862-242-8599) leave a message, tweet @chefemilyp or facebook.com/SharpandHot. Chef Emily: Offering life advice through the lens of food.

    Episode 142: Let's Get Real...And Sharp. And Blunt!

    Episode 142: Let's Get Real...And Sharp. And Blunt!

    On this special edition of Sharp & Hot, Chef Emily Peterson sits in with fellow HRN host Erica Wides for the latest edition of Let's Get Real. So, tune in to this mash-up we call "Sharp and Blunt" for some Foodiness-fueled banter and chat!

    • 40 min
    Episode 141: Ngoni Musik

    Episode 141: Ngoni Musik

    On the season finale of Sharp & Hot, Chef Emily Peterson has a big announcement about the future of the show. Plus, a live in-studio performance by Adama A. Dicko!

    Adama is from the town of Djibo in Northern Burkina Faso. In his years as a musician, he learned to make traditional African instruments such as ngoni, kora, and djembe. He now lives in Vienna, Austria, and is a cook at an European/African restaurant. In addition, he gives workshops to teach Austrians to make and play ngonis.

    • 30 min
    Episode 140: Origins of Food

    Episode 140: Origins of Food

    On this week's episode of Sharp & Hot, Chef Emily is joined by Lindsey Berk and Matthew Orchard of Origins of Food, an organization that runs experiential food tours and service learning programs in Argentina, Peru, Guatemala, Australia, New Zealand & the U.S. By collaborating with and supporting various small food producers and food justice organizations, Origins of Food will promote socially-driven advocacy and effect change through farm and production tours, hands-on workshops, stimulating discussions and collaborative partnerships.

    • 31 min
    Episode 139: America's Favorite Bird

    Episode 139: America's Favorite Bird

    This week on Sharp & Hot, Chef Emily is joined by Emelyn Rude, author of the book Tastes Like Chicken: A History of America's Favorite Bird.

    Emelyn Rude has been a food writer for TIME and Vice, and media manager for some of New York City’s most acclaimed chefs and restaurateurs. She is a contributor to National Geographic’s "The Plate" and is a National Geographic Young Explorer.

    • 34 min
    Episode 138: Chef Leticia's Brazilian Kitchen

    Episode 138: Chef Leticia's Brazilian Kitchen

    This week on Sharp & Hot, Chef Emily Peterson is joined in the studio by Chef Leticia Moreinos Schwartz, author of The Brazilian Kitchen and My Rio de Janeiro.

    Born and raised in Rio de Janeiro, Leticia moved to New York in 1997 and studied Culinary and Pastry Arts at the French Culinary Institute (currently called International Culinary Center). She continued her training cooking at legendary New York restaurants such as Le Cirque 2000, La Grenouille, La Caravelle and Payard Patisserie and Bistro.

    Her first cookbook The Brazilian Kitchen was published in 2010 and won the World Gourmand Cookbook Awards for Best Latin Cookbook. Her second cookbook, My Rio de Janeiro: A Cookbook was published in 2013 to rave reviews.

    • 33 min
    Episode 137: The Troll Cookbook

    Episode 137: The Troll Cookbook

    This week on Sharp & Hot, Chef Emily is joined in the studio by Karima Cammell and Clint Marsh, the authors of The Troll Cookbook: A Taste of Something Different: Simple Foods Any Troll Can Make. The book is filled with creative ways to prepare and share meals using simple, seasonal foods and classic techniques. Food lore breaks down basic ingredients such as grains, beans, root vegetables, and eggs, and shows how to turn them into mouthwatering meals using more than 180 recipes and techniques.

    • 31 min

Customer Reviews

4.8 out of 5
21 Ratings

21 Ratings

Brewla ,

The best!

I love listening to Emily. She is so funny and has the best guests. She always asks great questions when interviewing her guests and I learn so much.

nirenire ,

Love this Show! So many great tips.

I tune in every week to hear from Emily P. She’s funny, covers a wide range of topics, and I always learn something too. Love the musical guests too!

-erin

Jackie F. from MI ,

Love Sharp and Hot!

Sharp and Hot is one of my favorite podcasts. Chef Emily is awesome - she has a great energy and is very knowledgeable and passionate about food and the culinary world. She's a lovely, generous person who will ship you a book from her collection if you hashtag one of your food posts with #sharpandhot on Instagram - love that she does that and am lucky to have been a recipient! I wish I could take a class with her, but since I am not in NYC, this is the next best thing! She always has very interesting guests on the show, too.

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