Sharing the Flavor

Tomato Sauce: Classic Recipes from Marcella HazanThis episode features a discussion of Tomatoes and some of the many Tomato based sauces in Italy. We feature recipes from the 30th anniversary edition of the great book by Marcella Hazan, Essentials of Classic Italian Cooking.The Essentials of Classic Italian Cooking cleverly introduces readers to the spectrum of classic Italian

This episode features the cuisine of Turkey and the city of Istanbul. We interview Hardy Griffin and Banu Ozer Griffin who lived and enjoyed the cuisine of Turkey for years before moving to the US. Hardy is a writer of fiction, book reviews, and essays and translates from Turkish to English. Banu is a Lecturer of Turkish Language in the Department of Near Easter

Cooking in Sicily with Chef Paulette LicitraThis episode features the cuisine of Sicily. Sicily is the largest island of Italy and is known for it's volcanic mountains and North African influence to it's cuisine and architecture. This Mediterranean island has spectacular beauty and has been featured in the public TV series Inspector Montalbano.We are joined by our fr

Cooking Essentials - Seasoning with SaltThis episode is the first in our series on the essentials of cooking. We begin by discussing seasoning and specifically, the use of salt before the cooking process, during the cooking process, and as a finishing touch. Salt in HistoryThis episode includes a history lesson on salt and features topics from the book Salt: A World Histo

From Michelin Kitchen to Classroom Professor with Matthew James DuffyThis episode features a discussion with chef and professor, Matthew James Duffy. Matthew is a classically trained fine dining chef that has a passion for breadmaking and teaches at the Centennial College in Toronto Canada.After graduating from University of Guelph, Matthew started his culinary

This episode features a discussion with author and cook, Paulette Licitra. Paulette, a native of Brooklyn, first started her career in theater and television production before pursuing an education in cooking at the Institute of Culinary Education in New York City. After her education at ICE, she pursued an internship and subsequent job at Lupa in the West

A Panettone ChristmasIn this episode we discuss the King of Breads, Panettone. This pastry bread is the tradition for Natale (Christmas) and originated in Milan. It's unique in its tall size and has a dome shape and candied citron. Many of us have had boxed panettone that are stale but if you try a fresh panettone, it's completely different. The history of panet

This episode features a discussion with author and cook, Enrica Monzani. Enrica is the author of the blog, A Small Kitchen in Genoa. Enrica has a new book out called Liguria in Cucina. In the book she explores the culinary regions and foods of Genoa, the Italian Riviera and the vast Forest areas of Liguria. We go beyond Pesto and Fo

Roasting Coffee with Cutbow CoffeeIn this episode we interview Paul Gallegos of Cutbow Coffee in Alburquerqe New Mexico. Paul was trained in roasting at Peet's coffee and has been roasting coffee for 30 years. Paul shares with us the history of Peet's coffee and their early relationship with Starbucks. He talks about the specialty coffee movement

In this episode we discuss the celebrations surrounding All Saints Day(November 1rst) and All Souls Day (November 2nd). From Mexico's Dia de Los Muertos to Italy's regional celebrations we disuss the traditions and food associated with these days of remembrance.Vanessa guides us through the celebrations in areas like Atlixco where altars are decor