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Kristen Miglore makes Caramelized Cream Carrots Jan 15, 2021

Show notes

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before starting the episode.

Caramelized Cream Carrots

Carrots (as many as you want to eat; Kristen uses 2 large)
Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)
Salt (to taste)

"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.

The next questions we ask: what can be the carrots and what flavors can we add to our cream?"

Excerpted from Alex Talbot and Aki Kamozawa's Ideas in Food.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Arati Menon makes an Indian Railway Omelette Sandwich Jan 08, 2021

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If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before starting the episode.

Indian Railway Omelette Sandwich

4 large eggs
1 tablespoon whole milk
1/2 medium onion, peeled and finely chopped
2 green chiles, seeded and finely chopped
2 sprigs fresh cilantro, finely chopped
1/4 teaspoon ground turmeric
1/4 teaspoon chile powder (you can substitute with chile flakes)
1/4 teaspoon black pepper
1 pinch salt, to taste
1 splash vegetable oil (or ghee) for frying
4 slices of white bread

Mix together the eggs and milk in a bowl.
Add the chopped vegetables and all the spices to the bowl and stir to combine.
Heat the oil/ghee over medium-high heat in a frying pan.
When the oil/ghee is hot, turn the heat down and add half the omelette mixture to the pan, swirling it around so that it completely covers the surface of the pan.
Cook the omelette for two minutes, until the underside is lightly browned. Flip the omelette and cook the other side for another two minutes, until browned. Take off and set aside.
Now repeat the previous two steps with the other 1/2 of the omelette mixture to make the second omelette.
Serve the omelets sandwiched with white bread or pav—ideally toasted in the grease of the pan. However, if you like your toast more evenly browned and crisped, toast in a toaster. It will be just as delicious, we promise.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Amanda Hesser makes Almond Biscotti Jan 01, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amanda starts listing them at 0:43) before starting the episode.

Almond Biscotti

1 cup (140g) whole, unblanched almonds
Butter, for baking sheet
2 cups (250g) unbleached all-purpose flour, more for baking sheet
1 cup (200g) granulated sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3 large eggs
1 teaspoon pure vanilla extract (optional)

Heat the oven to 350°F (180°C).
Spread the almonds on a baking sheet and bake for 5 to 7 minutes, until they are toasted and beginning to release their oil. A good indication that they are done is when you can smell them. Remove from the oven and let them cool completely. Lower your oven temperature to 300°F (150°C).
Butter and flour a large baking sheet. Mix the 2 cups flour, sugar, baking soda, and salt in a large bowl. Scoop out 1/3 cup (43g) and set aside. In a separate bowl, lightly beat the eggs with a fork and stir in the vanilla. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually draw in the dry ingredients, mixing the dough until it begins to clump together in a shaggy mess. Do this as quickly and lightly as possible. You do *not* want to work the flour, you just want the dough to hold together. A pastry scraper helps to gather the unwieldy dough. Dust a work surface with the reserved dry ingredients. Turn out the dough onto the work surface. Gather it into a disk using the pastry scraper, and knead it lightly to help it cohere. Let it rest for 5 minutes.
Pat out the dough into a rough 7 x 5-inch (17 x 13-cm) rectangle and press in the almonds. Adding the reserved flour mixture when needed, fold the dough like a business letter, and cut in half lengthwise with a pastry scraper. Flour your hands and gently roll each half into a long rope about 2 inches (5 cm) thick. Transfer one rope to the baking sheet and pat it lightly to flatten to 1/2 inch (1.2 cm) thick. Repeat with the other half, making sure that the halves are at least 3 inches (7.5 cm) apart on the baking sheet. (Otherwise they will grow together in the oven.) Bake for 45 to 50 minutes, until lightly browned and cooked through. It should feel almost bready when pressed with a finger.
Immediately after removing from the oven, use a spatula to transfer each half to a cutting board. Using a large chef's knife and working in firm downward motions, cut each half diagonally into 1/2-inch (1.2-cm) slices. Lay the slices, cut-sides down, on the baking sheet and return to the oven to dry and toast, 15 to 20 minutes. Cool on baking racks. These cookies improve with age, and if stored in a cookie jar or tin, they will keep for several weeks.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Carla Hall makes Cranberry Ginger Linzer Torte Cookies Dec 25, 2020

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Carla starts listing them at 1:16) before starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Carla uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)

Cranberry Ginger Linzer Torte Cookies

3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground ginger
3/4 pound unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup cranberry ginger filling (see recipe below)
Confectioners' sugar, for dusting

Cranberry ginger filling

12 ounces cranberries
2 cups sugar
2 tablespoons fresh ginger, grated
Zest of 1 orange
1/2 cup fresh orange juice (from 1 medium orange)
Pinch of salt

Heat oven to 350°F.
In a medium bowl, sift together the flour, salt, and ground ginger. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until just combined. Add the vanilla. Gradually add in flour mixture on low just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With half the rounds, cut a hole from the middle of each round in a desired shape. Place the cookies on a parchment lined baking sheet and chill for 15 minutes.
Bake the cookies for 20-25 minutes, until the edges just begin to brown or the cookies are crisp. Remove from oven; let cookies cool for a minute on the pan, then remove to a wire rack and allow to cool completely.
Place a teaspoonful of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with powdered sugar. Place the powdered sugared tops on the filled bottoms. Can be stored in an airtight container at room temperature for up to three days.

Cranberry ginger filling

Combine all ingredients, plus 1/4 cup water, in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Susan Spungen makes Triple-Ginger Chocolate Chunk Cookies Dec 18, 2020

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Susan starts listing them at 1:19) before starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Susan uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)

Triple-Ginger Chocolate Chunk Cookies

2 cups plus 2 tablespoons (285 grams/10 ounces) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon unsweetened cocoa powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup packed light or dark brown sugar
1 tablespoon grated fresh ginger
2 large egg yolks
1/2 cup unsulphured molasses
1 teaspoon vanilla extract
8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results)
1/3 cup coarsely chopped candied ginger
Granulated sugar

Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and cocoa powder in a large bowl. Set aside.
With a stand or hand mixer, cream together the butter and brown sugar until light and fluffy, 2 to 3 minutes. Beat in the fresh ginger and egg yolks until combined. Add the molasses and vanilla, then add the flour mixture and mix on low speed just until no flour pockets remain. Stir in the chocolate and candied ginger. Chill the dough until firm, at least 3 hours, but preferably overnight.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Place some granulated sugar in a bowl. Pinch off 6 pieces of dough about the size of a golf ball (about 1 1/2 ounces) and roll in the sugar. Place on a plate and freeze while the oven heats up (about 10 minutes). Roll in the sugar again and place the cookie dough balls 2 inches apart on the prepared cookie sheet. Bake the cookies for 10 to 12 minutes, 1 sheet eat a time, rotating the pan after 5 minutes, until the tops begin to crack and the edges are just set. Be careful not to overbake. Let the cookies cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Repeat with the remaining dough, keeping it in the refrigerator between batches.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Samantha Seneviratne makes Jeweled Butter Cookies Dec 11, 2020

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sam starts listing them at 1:44) before starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Sam uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)

Jeweled Butter Cookies

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3 large egg yolks
1 tablespoon finely grated orange zest
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup chopped pistachio meat
1/2 cup chopped dried apricots
1/2 cup chopped dried sour cherries

Chocolate glaze

4 ounces bittersweet chocolate, melted
1 teaspoon neutral oil, such as coconut or vegetable

Make the cookies: In a large bowl, with an electric mixer on medium, beat butter and sugar until combined and fluffy, about 2 minutes. Add egg yolks and orange zest and beat until combined. Beat in flour, baking powder, and salt. Add pistachios, apricots, and cherries and beat just until evenly distributed.
Divide the dough in half. Tip each half out onto a sheet of plastic wrap and roll into a 2-inch cylinder. (Two smaller cylinders are easier to work with than one big one.) Freeze cylinders until solid, 2-4 hours.
Preheat oven to 350°F. Using a sharp knife, cut 1/4-inch slices from one frozen dough cylinder. Place slices on parchment-lined cookie sheets and bake until set and light golden around the edges, about 15 minutes. Transfer to a rack and let cool completely.
Dip the cookies: Line two cookie sheets with parchment paper. Whisk the coconut oil into the warm melted chocolate. Transfer the chocolate to a short glass or ramekin (it should be wide enough to dip the chocolate but narrow enough that you have about at least 1 1/2 inches of chocolate at the bottom). Dip cookies into the chocolate and transfer to the prepared sheets. Let set at room temperature or in the fridge.

Is there a Food52 recipe you'd like to hear us make? Share it with us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Sarah Kieffer makes Chocolate Sugar Cookies Dec 04, 2020

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sarah starts listing them at 1:15) before starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Sarah uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)

Chocolate Sugar Cookies

2 cups (284 grams) all-purpose flour
1/2 cup (50 grams) Dutch-process cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks or 227 grams) unsalted butter, at room temperature
1 3/4 cups (350 grams) granulated sugar, plus 1/2 cup (100 grams) for rolling
1 large egg plus 1 large yolk
2 teaspoons pure vanilla extract

Adjust an oven rack to the middle of the oven. Heat the oven to 350°F (180°C). Line three sheet pans with parchment paper.
In a small bowl, combine the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 3/4 cups (350 grams) of the sugar, and beat again until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on low speed until combined. Add the flour mixture and beat again on low speed until combined.
Place the remaining 1/2 cup (100 grams) of sugar in a medium bowl.
Scoop the dough into 1 1/2-ounce (45-gram) portions (2 tablespoons). Roll each ball in the sugar. Place 8 cookies on each sheet pan.
Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the top begins to crackle, 12 to 14 minutes.
Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove the cookies and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Maurizio Leo makes Soft & Fluffy Sourdough Pull-Apart Rolls Nov 27, 2020

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Maurizio starts listing them at 1:27) before starting the episode.
Soft & Fluffy Sourdough Pull-Apart Rolls

Levain

24 grams ripe sourdough starter
60 grams all-purpose flour
60 grams water
12 grams caster sugar

Dough for Rolls

440 grams all-purpose flour
180 grams warm water
115 grams whole milk, cold
75 grams unsalted butter
23 grams caster sugar
10 grams fine sea salt

Egg Wash

1 large egg
1 splash whole milk

Make the levain
In a medium-sized jar or mixing bowl, mix together the ingredients called for in the Levain, above. Be sure to use your sourdough starter when it’s ripe—for me, this is when I’d normally give it a refreshment. Cover and let ferment overnight.
Mix together the dough
First, take out the called for butter and cut it into ½-inch pats. Place the butter in a small bowl and let sit out at room temperature to soften.
At this point your levain should look very bubbly and active, it should have risen high in the jar, and it should have a mild, sour aroma. To the mixer bowl, add all the ingredients listed for the dough for the rolls, plus the levain, except for the cut butter, this will be added after the dough is mixed for a few minutes. Set the mixer to low speed and mix until all the ingredients are combined and no dry bits of flour remain. Turn the mixer up to speed 2 and mix for 3-5 minutes until the dough starts to cling to the dough hook (it won’t completely remove from the bottom of the mixing bowl).
The butter should be at room temperature by this time: a finger should easily push into the butter without much resistance. If the butter is still very cold, place it in the microwave for a few seconds at a time until it’s soft to the touch. Turn the mixer down to low and add the butter, one pat at a time, waiting to add the next until the previous one is fully incorporated into the dough. Continue to add all the butter, and continue to mix until the dough smooths out and once again begins clinging to the dough hook. Adding the butter and finishing to mix could take a total of 5 minutes or so. Transfer the dough to a bowl and cover with reusable plastic, or a silicone bowl cover, for bulk fermentation (its first rise).
Bulk ferment the dough
During the 4-hour bulk fermentation, give the dough 3 sets of stretch and folds to further strengthen the dough.
After the first 30 minutes, uncover the dough, and with wet hands, grab one side of the dough, stretch it up and over to the other side. Rotate the bowl 180° and give it another stretch and fold. Then, rotate the bowl 90° and give that side a stretch up and over. Finally, rotate the bowl 180° and stretch up and fold over the last side. Cover the bowl. Give the dough two more sets of stretch and folds at 30-minute intervals. After the third set, let the dough rest, covered, until shaping.
Shape the dough into rolls
After the 4-hour bulk fermentation, the dough should have risen in the bulk fermentation container, be soft to the touch, and feel light and airy. If the dough still feels dense, very sticky, and shaggy looking, give it another 30 minutes to ferment further and check again.
This is a soft dough, to make shaping easier you could uncover your bulk fermentation container, and place it into the refrigerator for 15-20 minutes to cool and slightly firm up.
Prepare a 9x9-inch baking pan by liberally buttering the interior or lining with parchment paper.
Gently scoop out the dough from the bulk fermentation container to a lightly floured work surface. Using a bench knife or plastic scraper, divide the dough into sixteen 60g pieces. Shape each piece into a small ball with a tight skin around the outside. Place the shaped pieces into the pan in 4 rows of 4.
Cover the baking pan with reusable plastic and place somewhere warm (about 76-78°F/24-26°C) to proof (second rise) for 2 hours and 30 minutes.
Proof the shaped dough
At a warm temperature, 76-78°F (24-26°C), this dough will take 2 hours and 30 minutes to fully proof. If it’s cooler in your kitchen, give the dough additional time to rise. Conversely, if it’s warmer, expect to bake the dough earlier.
Bake the rolls
After two and a half hours, the dough should have risen to about 1-inch below the rim of the pan and be very soft to the touch. If the dough is still looking sluggish and hasn’t risen, give it another 30 minutes to rise and check again.
Preheat your oven to 425°F (220°C) with a baking rack in the middle of the oven.
In a small bowl, whisk together one egg and a tablespoon of whole milk until frothy. Using a pastry brush, gently paint the egg wash onto the proofed dough in a thin, uniform layer.
Slide the pan with dough into the oven and bake for 25 minutes at 425°F (220°C). After this time, rotate the pan 180°, turn the oven down to 375°F (190°C), and bake for an additional 10-15 minutes until the rolls are golden brown. The internal temperature should be above 200°F (93°C).
When baked, remove the pan from the oven, let rest 5 minutes, then turn the rolls out to a wire rack to cool completely, about 30 minutes.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Hetty McKinnon makes Creamy Tahini “Mac & Cheese” with Tater Tots Nov 20, 2020

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If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Hetty starts listing them at 1:08) before starting the episode.

Creamy Tahini “Mac + Cheese” with Tater Tots

1 pound short pasta
Sea salt
7 ounces green beans, cut to 1-inch lengths
Juice of 1/2 a lemon
1 garlic clove, very finely chopped
2 tablespoons nutritional yeast
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
2 pounds frozen tater tots, defrosted

Preheat oven to 400˚F.
Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente, adding the beans for the last 60 seconds and cooking until the veggies are crisp and bright green. Reserving 1/2 cup of the pasta cooking water, drain the pasta and veggies.
For the creamy tahini sauce, add the tahini, lemon juice, garlic and the reserved pasta water to a blender or small food processor. Blend until smooth and creamy. If the sauce is too thick, add more water to thin it down. Add the nutritional yeast, olive oil and stir to combine. Season well with sea salt and black pepper.
Add the creamy tahini to the pasta and beans along with a splash or two of the reserved pasta cooking water and toss together to combine. Transfer to an ovenproof dish and arrange the tater tots over the top. Bake for 25-30 minutes, until the tots are golden. Serve hot.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Nik Sharma makes Green Olive & Choriço Stuffing Nov 13, 2020

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Nik starts listing them at 1:09) before starting the episode.

Green Olive & Choriço Stuffing

1 pound (455 grams) ciabatta or sourdough bread
1/2 cup (110 grams) unsalted butter, plus extra for greasing
20 strands saffron
Fine sea salt
11 ounces (310 grams) choriço
1 leek (10 1/2 ounces/300 grams), ends trimmed and thinly sliced
1 medium yellow onion (9 1/4 ounces/260 grams), thinly sliced
4 garlic cloves, peeled and thinly sliced
2 Granny Smith or other firm, tart baking apples (each about 7 ounces/200 grams), cored and diced
1/2 cup (60 grams) walnut halves
1/4 cup (60 milliliters) apple cider or malt vinegar
1 (6-ounce/170-gram) can medium green olives, drained and halved
2 large eggs, lightly whisked
2 tablespoons chopped cilantro, for garnish
2 tablespoons chopped flat-leaf parsley, for garnish

Preheat the oven to 200°F and line a baking sheet with parchment paper. Cut or tear the bread into 1/2-inch cubes, spread them out in a single layer on the baking sheet, and dry in the oven, about 1 hour. Remove and let cool completely. Transfer to a large mixing bowl.
Increase the oven heat to 350°F (177°C). Grease a 9x13x2-in (23x33x5-cm) ceramic or glass baking dish with a little butter.
Add the apples, cherries, and walnuts and sauté until the cherries get plump, 1 minute. Add the vinegar and remove from the heat. Gently fold in the olives, followed by the dried bread. Season with salt. Transfer the mixture to the prepared baking dish.
In a medium bowl, whisk 1 cup (240 ml) of the stock with the eggs, then whisk in the remaining stock. Pour the liquid over the bread mixture in the baking dish and fold in gently to distribute. At this stage, you can let the baking dish sit for 30 minutes before baking, or cover it with plastic wrap and refrigerate overnight.
When ready to bake the stuffing, discard the plastic wrap. If chilled, leave the baking dish out on the kitchen counter to warm to room temperature, about 15 minutes. Cover the baking dish snugly with a sheet of aluminum foil to form a tight seal and bake for 40 minutes. Lower the heat to 300°F [149°C], remove the foil, and continue to bake, uncovered, until the top is golden brown and crispy and the liquid has completely evaporated, 20 to 30 minutes. A skewer or knife inserted into the center should come out clean. Remove from the oven and let cool for at least 10 minutes. Garnish with the cilantro and parsley and serve warm.

Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

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