My Family Recipe

Latest Episodes:

Cheesy Bread is Made to Share with Khalid El Khatib Oct 22, 2021

Show notes

Khalid El Khatib’s childhood in Iowa was defined by its potlucks. Despite having relocated to New York City where the culinary landscape could not be more different from his hometown, Khalid’s mother’s cheesy bread is still near and dear to his heart. This is a story about the lasting power of his mother's Iowa dinner party staple. It’s a celebration of family gatherings and the simple pleasures of comfort food that's made to be shared.

If you’re hungry for more of this story, you can read the original essay (and its accompanying recipe) “I Live in the City Now, But Cheesy Bread Will Always Have My Small Town Heart,” published by Food52.

My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Memories of Pizza at Chez Panisse with Fanny Singer and Alice Waters Oct 15, 2021

Show notes

Fanny Singer shares memories from her unconventional childhood, growing up in the revered Chez Panisse restaurant in Berkeley, California alongside her mother, legendary chef Alice Waters. She describes how the restaurant’s staff became an extended family (often referred to as “La Famille Panisse”), talks about the sophisticated palate she developed from a young age (think: salmon roe), and discusses how her work today marries her past and present (collaborations between her company, Permanent Collection, and Chez Panisse). In the show’s second half, Alice Waters joins the conversation to reminisce about time spent cooking for and with her daughter, reading Fanny’s memoir, and cultivating a sense of family at her restaurant.

Read Fannys original My Family Recipe essay.

My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Estrangement, Identity & a Wok with Jenny Dorsey Oct 15, 2021

Show notes

Jenny Dorsey was 28 when she decided to lay claim to a cultural heirloom: a wok. This tool is synonymous with Chinese cooking but for Jenny it was couched in complex emotions and family memories. She speaks about her childhood and the pressure immigrant families face to assimilate. Jenny also unpacks how her wok became a symbol of sadness, shame, and ultimately forgiveness.

The second half of the episode transitions from the personal to the political, honing on Jenny’s work as a chef, food writer, and the founder of the non-profit community think tank, Studio ATAO. Jenny shares her thoughts on the impact and limitations that personal essays pose to the food media landscape. Host Arati Menon talks with Jenny about exploring the honesty and beauty of a personal essay while maintaining boundaries so as not to exploit it.

Read Jenny’s original My Family Recipe essay. Check out Studio ATAO’s toolkits addressing tokenization in food media and how to achieve equitable representation.

My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Motherhood & Chocolate Cake with Lisa Ruland Oct 15, 2021

Show notes

A story about how chocolate cake - a festive treat if there ever was one - brought about unlikely healing through grief. Lisa Ruland is a food writer, professional baker, and the curator of The Food + Grief Project. She talks about her relationship to food after the tragic loss of her husband, how she found connection while mourning, and how a chocolate birthday cake catalyzed what is now an honored family tradition. Her step-daughter Margot joins the conversation to share memories and talk about mothers lost and found.

Read Lisa’s original My Family Recipe essay.

My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Introducing: My Family Recipe Sep 09, 2021

Show notes

Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love.

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