Play Me a Recipe

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Anna Jones makes Saag Aloo Shepherd's Pie Mar 23, 2023

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.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe

For the rajma masala base

2 tbsp ghee (or coconut oil)
1 onion, finely chopped
4 garlic cloves, finely chopped
2in piece of ginger, peeled and finely chopped
1 green chilli, finely chopped
½ tsp ground turmeric
½ tsp chilli powder
1 tsp garam masala
1 tsp cumin seeds
2 x 400g tins pinto or borlotti beans
1 x 400g tin chopped tomatoes

For the saag aloo topping

2lb 4 oz small new or red skin potatoes (large ones cut in half)
1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped
1 ¾oz ghee (or unsalted butter)
1 tsp cumin seeds
1 tbsp black mustard seeds
1 tsp ground turmeric
7oz baby spinach, washed

To make the rajma masala base, heat the ghee or coconut oil in a large pan.
Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet.
Add the garlic, ginger and chilli and cook for another 5 minutes.
Add the spices to the pan and stir for a couple of minutes until it all smells fragrant.
Stir in the tinned beans and their liquid, the tomatoes and 14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.
Preheat the oven to 400F. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.
Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 3½fl oz water, the potatoes, cauliflower and half of the spinach.
Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.
Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining ghee and drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.

Is there a recipe you'd like to hear us make? Tell us all about it 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/

Annada Rathi makes Indian Peanutty Noodles Mar 20, 2023

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 2

Peanut chutney

1 cup unsalted, unroasted peanuts
1/2 teaspoon cumin powder
1/2 teaspoon red chile powder
1/4 teaspoon salt

Indian peanutty noodles

6 ounces udon or soba noodles
2 tablespoons vegetable oil
1 cup broccoli florets, chopped into 1-inch pieces
1 cup red bell pepper, chopped into 1-inch pieces
3/4 cup thinly sliced scallions, divided
2 tablespoons peanut chutney, prepared above
1 to 2 tablespoons light soy sauce, to taste

Peanut chutney

Roast the peanuts in a 350°F oven (or toaster oven, like I do) for 6 to 8 minutes, or until the nuts have turned dark brown, a shade darker than golden brown. Keep an eye on them! (After 3 minutes, turn the pan in such a way that the peanuts in the back come to the front.) Turn the oven off, take the peanuts out, and let cool.
In a food processor or blender, blitz all of the chutney ingredients (cumin powder, red chile powder, and salt) along with the peanuts into a coarse powder. Keep in a zip-top bag or tightly sealed jar.

Indian peanutty noodles

Cook the noodles according to the instructions on their packet and set aside. Keep half a cup of water in which you boiled the noodles.
Heat the vegetable oil in a skillet. Add half of the scallions and let cook for a minute. Add broccoli and sauté for 5 minutes. Feel free to add broccoli stems too. Follow with red bell pepper for about 3 to 4 minutes. (We want both these vegetables to lose their raw flavor, yet still have a bite.) Feel free to substitute with vegetables of your choice as long as the vegetables retain some bite, shape and do not become mushy. Carrots, red onions, snap peas, zucchini, water chestnuts, baby corn, mushrooms, French beans are great substitutes.
Add peanut chutney and mix well, followed by the soy sauce, and sauté till the sauce coats all of the vegetables.
Add boiled noodles and mix till the noodles are coated evenly with the soy sauce/peanut chutney mixture. Pour some of the starchy noodle water if you like your noodles wetter.
Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce on the side.

Is there a recipe you'd like to hear us make? Tell us all about it 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/

Maurizio Leo makes Herb Butter Rolls Jan 13, 2023

Show notes

Listen along as Maurizio Leo makes these buttery, herby rolls with a thin and crunchy crust out of his newest book, The Perfect Loaf.

Recipe

Makes 24 mini-rolls

Ingredients

342g White flour (~11.5% protein)
147g Durum flour (or whole wheat)
83g Whole milk
54g Unsalted butter
24g Honey
5g Fresh rosemary, chopped
259g Water
9g Fine sea salt
7g Ripe sourdough starter, 100% hydration
1 egg
1 tablespoon whole milk or heavy cream (optional)

Mix the levain: Warm or cool the water to about 78F (25C). In a medium jar, mix the levain ingredients until well incorporated (this liquid levain will feel quite loose) and loosely cover. Store in a warm place for 12 hours.
Mix the dough: To the bowl of a stand mixer fitted with the dough hook, add the flour, milk, honey, water, salt, and ripe levain. Mix on low speed for 1 to 2 minutes until combined. Increase the mixer to medium speed and mix for 3 to 4 minutes until the dough begins to cling to the dough hook. This dough is on the stiff side, so it should cling to the hook after just a few minutes of mixing. Let the dough rest in the bowl, covered, for 10 minutes.
Incorporate the butter and rosemary: With the mixer on low speed, add the butter, one pat at a time, until absorbed into the dough, scraping down the sides of the bowl and the paddle as needed. Continue until all the butter is added, about 5 minutes. Mix for 1 to 2 minutes more until the dough smooths out and clings to the dough hook once again. Add in the chopped rosemary. Mix for 1 minute until the rosemary is incorporated. The dough will be silky smooth and elastic, but will feel slightly tacky due to the milk and butter additions. Transfer the dough to a container for bulk fermentation.
Bulk fermentation: Write down the current time as the start of bulk fermentation, set a timer for 1 hour and let the dough rest in a warm place. When your timer goes off, give the dough one set of stretch and folds. Wet your hands. Grab one side of the dough and lift it up and over to the other side. Rotate the bowl 180 degrees and repeat. Then rotate the bowl a quarter turn and stretch and fold that side. Rotate the bowl 180 degrees again and finish with a stretch and fold on the last side. The dough should be folded up neatly. Cover the bowl and let the dough rest for the remainder of bulk fermentation, about 3 hours.
Divide and shape: At the end of bulk fermentation, the dough will have risen in the bulk container; it may have bubbles on top and at the sides, it should look smoother and less shaggy, and at the edges of the dough where it meets the container, it should dome downward. If you wet a hand and gently tug on the surface of the dough, it will feel elastic and cohesive, resisting your pull. If you don't see dough that's airy, strong, and "alive", leave it for another 15 minutes in bulk fermentation and check again. Using a bowl scraper, gently scrape the dough onto a work surface and use your bench knife to divide the dough into 24 pieces of 35g each. Using both hands, or a bench knife and one hand, shape each piece of dough into a very small, tight round. Place the rounds in the prepared pan in four rows of six with about 1/2 inch or so in between. Place the pan inside a reusable plastic bag and seal.
Proof: Put the pan in a warm place to proof for about 2 hours. The dough is ready when the rounds have relaxed outward and are puffy to the touch. If they still look or feel dense when gently poked, let proof 15 minutes more and check again.
Bake: Make the egg wash by whisking together the egg and 1 tablespoon milk. use a pastry brush to brush a very light layer of the egg wash onto each roll. If desired, put some white flour in a small fine-mesh sieve and dust a small amount of flour on the tops of the rolls. Sprinkle some coarse seas salt on the top of each roll. Slide the pan into the 400F oven and bake for 15 minutes. Rotate the pan 180 degrees and bake about 10 minutes more, or until the internal temperature reaches 204F and the tops are golden. Remove the pan from the oven and let cool for 5 minutes. Transfer the rolls to a wire rack to cool. These are fantastic warm right from the oven, or they will keep in an airtight container for 3 to 4 days.

Is there a recipe you'd like to hear us make? Tell us all about it 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/

Divya Alter's Red Lentil and Celery Root Soup Dec 30, 2022

Show notes

Join pioneering Ayurvedic chef, educator and author Divya Alter, as she cooks her way through a healing soup perfect for these winter months.

Recipe
Serves 4

1 cup red lentils, soaked in water for 30 minutes, rinsed well, and drained
1 small celery root, peeled and diced into
¼-inch pieces (about 1 cup)
2 tablespoons ghee or olive oil, divided
1½ teaspoons salt
½ teaspoon cumin seeds
¼ teaspoon ground turmeric
6 fresh curry leaves
1 small green Indian or Thai chile, seeded and minced
½ teaspoon Warming Masala (page 233)
1 tablespoon + 1 teaspoon fresh lime juice, or to taste

GAR N I S H E S

Olive oil
2 tablespoons minced fresh dill or whole cilantro leaves

Combine the red lentils with 4 cups water in a heavy 3-quart saucepan. Bring to a full boil over high heat, stirring occasionally and removing any froth from the surface. Add the celery root, 1 tablespoon of the ghee, the salt, cumin seeds, turmeric, curry leaves, and chile. Once the soup is boiling again, lower the heat to medium-low and cover. Simmer gently until the celery root is tender and the lentils are starting to break apart, about 30 minutes, stirring occasionally to keep the ingredients from sticking to the bottom of the pan. Turn off the heat.
Heat the remaining 1 tablespoon ghee in a small skillet or a metal measuring cup over low heat. Add the Warming Masala and toast for 5 seconds. Pour into the soup, and immediately cover to allow the spice blend to steep for 1 minute.
Stir in the lime juice. Serve hot, garnishing each individual bowl with a drizzle of olive oil and dill

Is there a recipe you'd like to hear us make? Tell us all about it 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/

Farokh Talati makes Masala Oats Dec 23, 2022

Show notes

Join Chef Farokh Talati as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture.

Recipe
Serves 4
For Oats

100g ghee or unsalted butter
1 small red onion, finely diced
1 celery stick, finely diced
1 carrot, peeled and finely diced
1 large tomato, finely chopped
2 small green chillies, finely chopped
1 tablespoon garam masala
1 teaspoon salt
100g rolled oats or porridge oats
¼ teaspoon ground turmeric a pinch of hing (asafoetida)
500ml chicken stock or water
4 tablespoons tangy onions (see below)
a small handful of well-chopped curly
leaf parsley freshly cracked black pepper

For Tangy Onions

1 small red onion
2 generous tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon black pepper

To Make the Oats

Melt the ghee or butter in a sturdy-bottomed pot over a low heat. When hot, add the onion, celery and carrot and cook for about 10 minutes, until the onions are translucent and the vegetables have softened, but none have taken on any colour.
Add the tomato, chillies, garam masala and salt. Season with a few healthy grinds of black pepper and stir everything together. Increase the heat to medium and cook for 3 minutes, until the tomatoes begin to break down.
Add the oats, turmeric, hing and stock or water. Bring the mixture back to a simmer, stirring continuously, for about 2–4 minutes, until the oats cook and thicken – you want the consistency of a well-formed but loose porridge, as this is the essence of what you’re creating.
Place the hot masala oats in serving bowls and top each with a spoonful of tangy onions (see below) and a sprinkling of chopped parsley.

To Make Tangy Onions

To prepare the tangy onions, peel a small red onion, cut in half, then thinly slice using a mandolin or sharp knife.
Sprinkle the salt and cracked black pepper.
Sprinkle the apple cider vinegar over the onions and, using your fingers, massage together.

Is there a recipe you'd like to hear us make? Tell us all about it 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/

Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach Dec 16, 2022

Show notes

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.

Recipe

16 Rugelach

Dough

2 1/4 cups (288g) all-purpose flour, plus more for dusting
1/4 cup (50g) granulated sugar
1/4 cup (40g) malted milk powder
1 teaspoon kosher salt
1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes
8 ounces (226g) cold cream cheese, cut into ½-inch cubes

Malted Milk Chocolate Filling

4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate
1/3 cup (53g) malted milk powder
1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg, for egg wash, plus more if needed
sanding sugar, for sprinkling

Make the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don’t have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don’t wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.
Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.
Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.
As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.
Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it’s best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

Is there a recipe you'd like to hear us make? Tell us all about it 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/

The Cocoa Almond Oatmeal that Will Revolutionize your Mornings | Kristen Miglore Dec 09, 2022

Show notes

Oatmeal for so long has left us with full stomachs for the day ahead but also left us with a full sink when we get home. This quick and easy recipe is the perfect hack for making oatmeal fast, with a super easy cleanup, that doesn't skimp on an ounce of flavor.

Be sure to order your copy of Simply Genius to find this and so many other simply genius recipes

Recipe
Serves 1

1/2 cup (50g) old-fashioned rolled oats
1 1/4 cups (300ml) unsweetened almond milk, plus more for serving
Salt
4 teaspoons cocoa powder
2 tablespoons creamy or chunky almond butter
Maple syrup (optional

Simmer the oats: To a medium nonstick skillet, add the oats, almond milk, a pinch of salt, and the cocoa. Bring to a simmer over medium heat, stirring frequently and scraping the bottom and sides with a silicone spatula, until the oats are tender and creamy, about 5 minutes. Reduce the heat if it starts boiling too wildly, and don't wander away or it might boil over on you. Stop cooking when the oatmeal is a little looser than you want, as it will thicken as it cools.
Top and eat: Swirl in the almond butter and maple syrup. Add more milk if you'd like. Serve hot and clean up fast.
Store: Leftover oatmeal will keep well in a container in the fridge for a few days though it will thicken as it cools. Reheat in the microwave or in a nonstick skillet over medium heat, stirring in a splash of milk or water.

Is there a recipe you'd like to hear us make? Tell us all about it 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/

Salted Cookie Butter Millionaire's Shortbread | Jesse Szewczyk Dec 02, 2022

Show notes

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.

Recipe
Makes 24 bars

Shortbread Base

1 2/3 cups (214g) all-purpose flour
1/3 cup (67g) granulated sugar
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted
1 large egg yolk
1 teaspoon vanilla extract

Salted Speculoos Caramel

3/4 cup (175 grams) packed light brown sugar
4 tablespoons (1/2 stick/57g) unsalted butter
1/4 cup (59 ml) light corn syrup
1 14-ounce can (414 ml) sweetened condensed milk
1/3 cup (90 grams) speculoos cookie butter (see Note)
1 teaspoon vanilla extract
1 teaspoon kosher salt

Topping

1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips
1/2 cup (about 3 ounces/85 grams) white chocolate chips
4 tablespoons (59 ml) whole milk, divided
2 tablespoons (36 grams) speculoos cookie butter, divided
Flaky sea salt, for sprinkling

Make the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.
While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.
As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.
Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.

Is there a recipe you'd like to hear us make? Tell us all about it 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/

Stock Tips from Emily Ziemski Nov 25, 2022

Show notes

It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski.

Stock is endlessly versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost!

And here are a couple super useful tools to help you make the best stock possible.

Is there a recipe you'd like to hear us make? Tell us all about it 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/

Pound Cake with Aleksandra Crapanzano Nov 18, 2022

Show notes

Listen along as Aleksandra Crapanzano, author of Gateau: The Surprising Simplicity of French Cakes, cooks through a simple-yet-delicious pound cake which can become the foundation for endless variations for any occasion.

Recipe

Makes 1 Cake

4 large eggs
1 cup / 200 grams granulated sugar
14 tablespoons unsalted butter
2 teaspoons vanilla extract
grated zest of one lemon or orange
1 1/2 cups + 1 tablespoon / 200 grams cake flour
1/2 teaspoon fine sea salt

Preheat the oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf pan
Separate the eggs and let them come to room temperature. In a good-sized mixing bowl, whisk the egg yolks to break them up a bit. Add the sugar and whisk until they are thick and pale. Add the melted butter, vanilla and lemon zest and whisk until smooth. Add the flour and stir with a rubber spatula until no streaks remain.
Using electric beaters or in a stand mixer, beat the egg whites until they form soft peaks. Add the salt and beat until they form stiff peaks. Stir a quarter of the whites into the yolk mixture to lighten it. Then gently fold the remaining egg whites into the batter.
Pour the batter into the prepared pan and bake for 55 minutes, or until a knife inserted into the center of the cake comes out nearly clean. Allow the cake to cool for 10 minutes in the pan, then remove to a wire rack.
Serve at room temperature. If not eating the cake until later, allow it to cool all the way to room temperature, then wrap in plastic and store at room temperature.

Is there a recipe you'd like to hear us make? Tell us all about it 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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