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Eat Your Words Presents: Saved by the Bellini — Arts
Eat Your Words Presents: Saved by the Bellini

Since 2009, Eat Your Words has covered what’s new and happening in the world of food through its literature. A radio dispatch from Cathy Erway, founder of the blog Not Eating Out In New York, Cathy was joined by authors of books that you would want to eat up! From colorful cookbooks, to food memoirs, to exposés on the food industry, every conversation is full of meaty topics for discussion.

Now, in 2023, Eat Your Words is proud to present its first limited-run series. We’ve partnered with John deBary, author of “Drink What You Want,” to create a companion podcast that dives deep into the production of his newest cocktail book. “Saved by the Bellini” is all about 90’s nostalgia. “Saved by the Bellini” includes over 65 recipes that celebrate the decade’s greatest pop culture moments, from cassette tape tunes and video game consoles to after-school snacks and OMG-it’s-back-again fashion. In this 7-episode series, John interviews the editors, illustrators, and cocktail innovators who helped to make this book a reality.

Latest Episodes:

Episode 133: Kimchee with Kheedim Oh Dec 17, 2012

Show notes

Kimchee junkies unite! We’ve got Kheedim Oh of the renowned Mama O’s Kimchee on this week’s episode of Let’s Eat In. Made by Kheedim Oh himself, Mama O’s Premium Kimchee is only made in small batches, with all natural ingredients and no artificial preservatives. If you somehow have avoided kimchee up to this point – it’s a traditional fermented Korean dish made of vegetables with a variety of seasonings. Kheedim and host Cathy Erway chop it up on-air about everything from ghost peppers to kimchee recipes. Learn about the Mama O’s Premium Homemade Kimchee Kit which gives you everything you need to make your own delicious fermented magic at home! This program was sponsored by Fairway Market.

“If you’re gonna go spicy [with kimchee], you’ve gotta go with the ghost pepper!” [05:00]

“The best underused way of using kimchee is grilled kimchee sandwiches. It’s a regular grilled cheese sandwich with some kimchee, and it’s soooo good!” [18:00]

–Kheedim Oh of Mama O’s Kimchee on Let’s Eat In

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Episode 132: Hiroko’s American Kitchen Dec 10, 2012

Show notes

This week on Let’s Eat In, Cathy Erway is talking about Japanese food with cookbook author Hiroko Shimbo! Hiroko recently wrote the book Hiroko’s American Kitchen– a book that combines Japanese flavors with American recipes. Tune into this episode to hear Hiroko recount a brief history of sushi in the United States, and how traditional recipes have been changed to suit an American palate. Hiroko and Cathy talk about some of the sauces and stock in Hiroko’s American Kitchen, and how they can be used for multiple purposes. Hiroko also talks about Asian fusion in New York City, and how cuisines have been borrowing from other cultures for centuries! This episode has been sponsored by Fairway Market.

“The world has become so small, and everything is coming here to New York City. The chefs can play with many foreign flavors to produce something interesting. That is wonderful!” [19:05] — Hiroko Shimbo on Let’s Eat In

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Episode 131: The Takedowns with Matt Timms Dec 03, 2012

Show notes

This week on Let’s Eat In, Cathy Erway interviews the master behind The Brooklyn Chili Takedown, Matt Timms. Tune into this episode to hear Cathy and Matt talk about the perfect chili recipe, and why Matt doesn’t prefer the company of chefs. Go to the upcoming Cookie Takedown, and hear about some cookies from Takedowns past. Later, Cathy and Matt also talk about Guy Fieri’s new restaurant, American Kitchen and Bar, and why it has received such bad press. Listen in to hear Matt talk about his Takedowns in other cities, and why he loves the Brooklyn home cook scene. Why does Matt hate eating in front of women when he has a beard? Find out on this episode of Let’s Eat In! This program has been brought to you by S. Wallace Edwards & Sons.

“I think Brooklyn has the most energy out of any other place on earth… I can put the word and get thirty spots filled in a day for the Cookie Takedown!” [19:30] — Matt Timms on Let’s Eat In

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Episode 130: The Liddabit Sweets Candy Cookbook Nov 26, 2012

Show notes

This week on Let’s Eat In, Liddabit Sweets is in the house with host Cathy Erway! Liddabit Sweets was founded by Jen King and Liz Gutman in 2009, and they have been making candy in Sunset Park ever since. Their candies can now be found in Whole Foods, the Union Square Holiday Market, and other retailers across New York City! Tune in to hear Liz and Jen talk about the differences between Liddabit Sweets and commodity candy. Jen and Liz are on the show today to explain that cooking candy at home is actually very simple! Hear why Liddabit Sweets loves to work with other local, Brooklyn purveyors. Hear about the troubles with running a small business, and how it can be an isolating experience. Check out Liddabit Sweets’ new book The Liddabit Sweets Candy Cookbook! This program has been brought to you by Roberta’s.

“Sugar isn’t a flavor- it just makes things sweet. Whenever possible, we cut back on sugar or add a little salt or something that’s smokey, bitter… We try to keep it interesting, and sometimes that means bringing in some savory stuff.” [5:00]

— Liz Gutman on Let’s Eat In

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Episode 129: Canal House Cooks Everyday Nov 19, 2012

Show notes

Today on Let’s Eat In, Cathy Erway is joined on the phone by Christopher Hirsheimer and Melissa Hamilton of The Canal House. The Canal House releases seasonal publications three times a year, and they recently published a cookbook entitled Canal House Cooks Everyday. Today, Cathy, Christopher, and Melissa are talking about Thanksgiving dinner! Hear about some of the dishes that Christopher and Melissa are cooking for their own Thanksgiving dinner tables. Hear why The Canal House recommends a dry salt brine for your turkey as opposed to a traditional wet brine. Christopher and Melissa discuss some of their favorite late-fall greens, and their passion for seasonal ingredients. If you’re interested in a decadent date, have Christopher and Melissa take you out for oysters, champagne, and foie gras! This episode has been sponsored by Hearst Ranch

“One of the lovely things about brining is that because the salt holds more moisture. So it’s not only flavoring the meat, but it’s making the meat more moist and juicy.” [9:50]

— Melissa Hamilton on Let’s Eat In

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Episode 128: OMilk Nov 05, 2012

Show notes

On this week’s episode of Let’s Eat In, Cathy Erway is joined in the studio by Julie and Greg Van Ullen, the owners of Brooklyn-based OMilk. OMilk makes artisanal almond and cashew milk that is free of stabilizers and sweetened with organic agave nectar! Hear how Julie and Greg got their start making nut milks, and how they came to sell their product at the Brooklyn Flea. Can you make ice cream with OMilk’s almond and cashew milks? Listen in to learn why Julie and Greg decided to use raw nuts and flash-chill their milks. Hear about their romance, and what they look to cook at home! Homemade pasta and Southeast Asian cuisine? Sounds delicious! This program has been sponsored by Susty Party.

“We didn’t know, as non-vegetarians, how many people wanted a high-quality dairy alternative. And that was kind of surprising!” [7:00] — Greg Van Ullen on Let’s Eat In

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Episode 127: Jean + Kate Oct 22, 2012

Show notes

On this week’s episode of Let’s Eat In, Cathy Erway is joined in the HRN shipping containers by Jean Devine and Kate Suhr! Jean and Kate make delicious granola and beautiful ceramics at The Brooklyn Flea and Smorgasburg. Their business’s name? Well, it’s simply Jean and Kate! Tune into this episode to hear how Jean and Kate met while volunteering, and how they decided to start cooking and crafting as a business. Hear about Jean and Kate’s supper club, Jean and Kate Plus Eight, and how their events feature only handmade tableware and homemade food! Jean and Kate talk about the importance of sourcing, and listen in to hear about their experiences at the cranberry bog! Also, find out what Jean and Kate would make for their ideal date meals. This program has been brought to you by S. Wallace Edwards & Sons.

“Being busy is, in a funny way, very energizing. And to devote something to ourselves and the community around us really keeps us going.” [22:00] — Jean Devine on Let’s Eat In

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Episode 126: Japanese Farm Food with Nancy Singleton Hachisu Oct 15, 2012

Show notes

On this week’s episode of Let’s Eat In, Cathy Erway is joined in the studio by Nancy Singleton Hachisu, author of the new cookbook Japanese Farm Food. Learn how Nancy got started in Japanese cuisine with rice, tofu, and a pair of chopsticks. Tune into this episode to hear Nancy explain the difference between Japanese homestyle and restaurant food. Nancy also explains the rice hulling process, and helps Cathy with her nukazuke recipe. Learn about the simplicity of Japanese cuisine, and how it has evolved and incorporated different ingredients throughout time. Also, Nancy explains why tasting menus are ideal for dates! This episode has been sponsored by Fairway Market.

“The food that people eat in Tokyo is restaurant food. That’s what they eat at their house. It’s generated from restaurants.” [11:15]

“I really wanted to show Japanese food for the incredible simplicity that it can be, and it’s often not like this. This is not the kind of food that most people are eating.” [29:00]

— Nancy Singleton Hachisu on Let’s Eat In

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Episode 125: The Darby NYC Oct 08, 2012

Show notes

On this week’s episode of Let’s Eat In, Cathy Erway is joined by Ian Halbwachs and Lucas Marino, sous chefs at The Darby NYC. Tune in to hear what seasonal ingredients Ian has been picking up at the Union Square Greenmarket, and how he incorporates them into dishes at The Darby. Listen in to hear Cathy, Ian, and Lucas discuss home cooking in New York City in relation to the restaurant scene. Hear why coffee snobbery might be good for NYC’s cafe culture. Tune in to find out Lucas’ opinion on the molecular gastronomy trend, and hear about Lucas and Ian’s ideal date meals! This program has been brought to you by S. Wallace Edwards & Sons.

“[Food culture] has taken away from people actually cooking themselves. There are a lot of foodie people out there who enjoy the food, but they can’t replicate it in their home.” [8:10] — Lucas Marino on Let’s Eat In

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Episode 124: Chitra Agrawal Oct 01, 2012

Show notes

On this week’s episode of Let’s Eat In, Cathy Erway is talking Indian cuisine with Chitra Agrawal, founder of The ABCD’s of Cooking blog. Tune into this episode to learn the difference between North and South Indian cooking, and why Chitra has become a crusader specifically for South Indian cuisine. Cathy and Chitra are collaborating on a South Indian Cider Harvest Dinner at Jimmy’s No. 43 on October 15th; find out what’s on the menu! What is Chitra cooking with her fall CSA share this month? Find out how South Indian dishes can be adapted using local ingredients from the Mid Atlantic. Finally, what would Chitra cook for her ideal date? This episode has been sponsored by Whole Foods Market.

“Using local ingredients is not novel to Indian cooking.” 4:11

“There’s not a lot of visibility for Indian chefs… The popularity of Indian food is growing, and I think that will affect the personalities that we see cooking it.” 21:30

— Chitra Agrawal on Let’s Eat In

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