This Is TASTE

• 699: Exciting News From the Land of Sqirl with Jessica Koslow

  It was really great to have Jessica Koslow in for a conversation. Jessica is the chef and founder of Sqirl in Los Angeles, a pioneering breakfast and lunch counter that serves inventive rice bowls and jams on toast and that inspired a whole generation of all-day cafés. In this episode, we talk a bit about Jessica’s early career before going into her exceptional jam business and hearing some big news about changes at the restaurant. And before that, we have a fun conversation with Tigist Reda, chef and owner of the popular Chicago Ethiopian restaurant Demera. Tigist completes the Resy Questionnaire, and we find out about her favorite food book, her ideal last meal on earth, and, most important, her favorite Chicago pizza.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

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• 698: Best Cookbooks of the Year with Now Serving and Kitchen Arts & Letters

  What better way to talk about the year in cookbook publishing than by speaking directly with the source: the booksellers. Today on the show we are joined by Matt Sartwell of New York’s Kitchen Arts & Letters and Ken Concepcion of LA’s Now Serving. Matt and Ken tell us about what is selling in their stores and name some of their personal favorite titles from this busy year. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

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• 697: Translating Italian Cooking’s Holy Grail

  Book editor Michael Szczerban joins us in the studio to talk about The Talisman of Happiness, a book he worked over a decade to have translated from Italian into English. As we find out, it’s an iconic (and quite unwieldy—1,680 recipes!) text that its author, Ada Boni, originally published in 1929. The book’s influence cannot be overstated, and for first-time readers, it gives insight into the foundational Italian cooking that we still see today. Michael shares how he was introduced to the book by Samin Nosrat while editing Salt Fat Acid Heat, which sent him down many dead-end roads toward acquiring it for publication in English. This is a wonderful conversation for Italian food nerds like us. Read: The Book That Taught Nonna to Cook Is Coming to America [NYT] Learn more about your ad choices. Visit megaphone.fm/adchoices

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• 696: Rich Torrisi Doesn't Do Vanilla

  Rich Torrisi is the prolific New York City chef and empire builder behind some of the most buzzed-about restaurants in the United States, including Parm, Sadelle’s, the Pool, Carbone, and his most personal venture,Torrisi. Matt was a fan of Rich’s breakout restaurant, Torrisi Italian Specialties, when it opened at 250 Mulberry Street in 2009. What a restaurant. That mozzarella! In this episode, Rich takes the Resy Questionnaire, and we find out so much about his unique point of view on restaurants, innovation, and hospitality as a whole. This is such a great conversation. The views expressed in this podcast are those of the speakers – not Resy - and do not constitute professional advice.  Learn more about your ad choices. Visit megaphone.fm/adchoices

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• 695: Holiday Cookie Boot Camp with Vaughn Vreeland & Marissa Rothkopf

  Vaughn Vreeland is a cookbook author, NYT Cooking writer, and longtime video personality—or, as he writes, “that guy from that thing I saw once.” His first book, Cookies: The Best Recipes for the Perfect Anytime Treat, was published in collaboration with NYT Cooking and includes 100 amazing cookie recipes from Vaughn along with a deep bench of recipe developers from the New York Times orbit. We had such a fun time talking with Vaughn about how to win your office holiday cookie competition and some of the creative recipes he’s included in this great book. Also, it's cookie week at the New York Times. Check it out. Also on the show we have more cookie talk. Marissa Rothkopf is the author of a great new book, The Secret Life of Chocolate Chip Cookies. We talk about writing a book dedicated to what might be the favorite (or possibly best) cookie, and go over some really helpful baking tips.    Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

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