by Deb Perelman & J. Kenji López-Alt
<p>Hi, we’re Deb Perelman (Smitten Kitchen) and J. Kenji López-Alt (Serious Eats, The Food Lab, The Wok). We’re professional home cooks, which means we can - and will - make the same meal 57 times in a row on the quest for the perfect recipe. Is it crazy? For us, no, because we do this for a living. But for you? Yes, probably. Which is why you should listen to The Recipe with Kenji and Deb. You'll hear us talk about what goes into writing our recipes — the techniques we test, the ingredients we taste — so that you can be on your way to creating your own perfect recipe. Whether you're cooking meatloaf, pancakes, or chicken soup in all its forms, we got you, and you've got this.</p><p><br></p><p>The Recipe with Kenji and Deb is a proud member of Radiotopia from PRX, a network of independent and listener-supported podcasts. Discover audio with vision at <a href="http://radiotopia.fm"><strong>radiotopia.fm</strong></a>.</p>
Language
🇺🇲
Publishing Since
10/5/2023
Email Addresses
1 available
Phone Numbers
0 available
April 14, 2025
Deb and Kenji are taking a break this week. Please enjoy this classic episode from our friends at Sidedoor, "America’s Unknown Celebrity Chef". For more information, visit <a href="https://www.si.edu/sidedoor/ep-8-americas-unknown-celebrity-chef">Sidedoor's episode page</a>, and subscribe to <a href="https://pod.link/1168154281">Sidedoor on your favorite podcast player</a>. ****************************** When Lena Richard cooked her first chicken on television, she beat Julia Child to the screen by over a decade. At a time when most African American women cooks worked behind swinging kitchen doors, Richard claimed her place as a culinary authority, broadcasting in the living rooms of New Orleans’s elite white families. She was an entrepreneur, educator, author, and an icon – and her legacy lives on in her recipes. Today: her improbable rise to prominence, and her famous gumbo.
March 31, 2025
If the only hummus you’ve ever had came from a cold tub procured at a supermarket, yeah...you haven’t really had hummus. Homemade hummus, served warm, is an experience unto itself, and 1000% a better snack than a dusty protein bar. Deb and Kenji also tell us how they really feel about flavored hummus. Recipes Mentioned: Ethereally Smooth Hummus (<a href="https://smittenkitchen.com/2013/01/ethereally-smooth-hummus/">Smitten Kitchen</a>) The Food Lab’s Science of Great Hummus (<a href="https://www.seriouseats.com/israeli-style-extra-smooth-hummus-recipe">Serious Eats</a>) Hummus Heaped with Tomatoes and Cucumbers (<a href="https://smittenkitchen.com/2017/07/hummus-heaped-with-tomatoes-and-cucumbers/">Smitten Kitchen</a>)
March 17, 2025
You’re really only technically eating a vegetable with broccoli cheddar soup — it is insistently not health food, but a giant middle finger to whoever invented the four food groups. It is a “you sure about that?” to the likes of President George HW Bush, who famously and controversially banned broccoli from Air Force One. Plus, we get to the bottom of broccoli vs broccoli rabe vs broccolini, and a broccoli dish to impress. Recipes Mentioned: Broccoli Cheddar Soup (<a href="https://www.seriouseats.com/broccoli-cheddar-cheese-soup-food-lab-recipe">Serious Eats</a>) Broccoli Cheddar Soup (<a href="https://smittenkitchen.com/2015/09/broccoli-cheddar-soup/">Smitten Kitchen</a>)
Ed Levine
Bon Appétit
American Public Media
Milk Street Radio
Dan Pashman
KCRW
Mark Bittman
The Cherry Bombe Podcast Network
Aliza Abarbanel & Matt Rodbard
America's Test Kitchen
Molly Wizenberg and Matthew Amster-Burton
The Cherry Bombe Podcast Network
Cynthia Graber and Nicola Twilley
Food Network
NPR
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