Show 574, April 20, 2024: The Global Pantry Cookbook with Co-Author Ann Taylor Pittman

Scott Mowbray and Ann Taylor Pittman of the Global Pantry Cookbook

James Beard cookbook-award-winning authors Ann Taylor Pittman and Scott Mowbray explore in The Global Pantry Cookbook the exciting range of versatile, short-cut, high-flavor ingredients in the global pantry: gochujang, toasted sesame oil, Banyuls vinegar, za’atar, palm sugar, sorghum, chipotles in adobo and many more. These easily found products burst with flavors that Americans have come to love in restaurants in recent years—and are hugely useful for home cooking.”

“Ann and Scott tasted and tested more than 100 pantry stars to find the best for both traditional recipes (such as Grilled Pork Satay from Indonesia) and for playful mashups like their Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw and their Coconutty Banana Pudding with Candied Black Walnuts. The book provides in-depth shopping and storage advice, has many tips to ensure recipe success, and suggests alternative uses for each product.”

“The Global Pantry Cookbook, released in October 2023, appeared on best-of-2023 lists by Food & Wine, national NPR, the LA Times, Wired and more, and was recently selected to be recommended for all US libraries as one of just 12 cookbooks from 2023 “that will stand the test of time, become reliable favorites, and nourish readers.””

Ann and Scott graciously share their recipes from The Global Pantry Cookbook for Umami-Rich Napa Cabbage Rolls Stuffed with Rice and Pork and Super-Mushroomy Tiny Pasta Cooked Creamy Like Risotto (but Easier.)

They also produced an informative overview video of The Global Pantry Cookbook for the Melissa’s Produce food media group. It includes Ann preparing four of the recipes from the cookbook including Chuck Roast with Root Vegetables and Oyster Sauce Gravy.

Ann Taylor Pittman joins us to discuss The Global Pantry Cookbook.

Show 563, February 3, 2024: Michael Crupain, M.D. with The Power Five – A Cookbook Part One

Author Michael Crupain MD

Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. Unlike other health books that are all about what not to eat, this book is a celebration of eating more. Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights. Healthy cooking and eating shouldn’t mean boring. With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.”

“Recipe spotlights include Eggplant Parmigiana a doctor can actually approve of, Miso “Creamed” Corn, Lasagna Bread, Roasted Harissa Carrots with Carrot-Top Pesto and Avocado, Shrimp Fried Oats, along with desserts like spiced brownies and fruit filled cakes.”

“Eating the Power Five foods doesn’t have to mean sacrificing flavor or your favorite meals – you can still have pastas, breads and sweets. After years of research and hours in the kitchen, Dr. Crupain has crafted a collection of more than 85 mouthwatering recipes that put flavor on the front burner while helping to ward off illness and increase longevity.”

Dr. Crupain graciously shares with us two recipes from The Power Five that he prepared live for the Melissa’s food media group last month in the Melissa’s demonstration kitchen. They are a Mushroom Toast as well as a Artichoke and Crab Pasta.

Dr. Crupain trades his stethoscope for a wire whisk and joins us.

Show 563, February 3, 2024: Michael Crupain, M.D. with The Power Five – A Cookbook Part Two

Author Michael Crupain MD

Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. Unlike other health books that are all about what not to eat, this book is a celebration of eating more. Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights. Healthy cooking and eating shouldn’t mean boring. With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.”

“Michael Crupain, MD, MPH, is a board-certified preventive medicine physician, Emmy® Award-winning producer, co-author of What to Eat When and the What to Eat When Cookbook, and self-described “wellness crusader,” who just released his third book, The Power Five. He’s spent years studying culinary practices in his travels around the world and in kitchens of both grandmas and great chefs, bringing this wisdom to his medical career that spans EVP at the digital health company Sharecare, director of food safety testing at Consumer Reports, chief medical officer at The Dr. Oz Show, and faculty member at the Johns Hopkins Bloomberg School of Public Health.”

Dr. Crupain graciously shares with us two recipes from The Power Five that he prepared live for the Melissa’s food media group last month in the Melissa’s demonstration kitchen. They are a Mushroom Toast as well as a Artichoke and Crab Pasta.

Michael Crupain, M.D. continues the conversation with The Power Five – A Cookbook.

Show 562, January 27, 2024: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part One

Nancy Silverton of Mozza Restaurant Group

“Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before.”

“Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

“From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods.”

“Alongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!)—all sure to become future classics. With more than a hundred perfected recipes, The Cookie That Changed My Life is a veritable encyclopedia of the very best things to bake.”

“Chef and Restaurateur Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation.”

Nancy Silverton joins us with a whisk at the ready.

Show 562, January 27, 2024: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part Two

Nancy Silverton of Mozza Restaurant Group

Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before.”

“Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

“From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods.”

“Alongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!)—all sure to become future classics. With more than a hundred perfected recipes, The Cookie That Changed My Life is a veritable encyclopedia of the very best things to bake.”

“Chef and Restaurateur Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation.”

Nancy Silverton, with rolling pin in hand, continues with us discussing all the sweet deliciousness between the covers in The Cookie That Changed My Life.

Show 561, January 20, 2024: Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family with Author Kristyn Merkley Part One

Kristyn Merkley of Lil Luna's

Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family by Kristyn Merkley invites the reader to cook with joy and feed the ones you love with 200 plus recipes for all occasions from the creator of the wildly popular Lil’ Luna cooking blog.”

“Need a hand in the kitchen? Lil’ Luna has you covered. From hearty breakfasts to festive apps to mouthwatering main courses, Lil’ Luna’s So Easy & So Yummy helps you navigate everything from meal prep and party planning to last-minute dinner solutions for your family. With more than 200 go-to, no-fail recipes—many ready in thirty minutes or less!—this innovative and approachable cookbook will revolutionize your mealtime routine.”

“With Lil’ Luna, you can whip up showstopping breakfast treats, bring the best game-day snacks with out of this world dips and bites, get cozy with warming soups and stews, fix tempting veggie sides and bright, flavorful salads, celebrate summer with barbecue and picnic classics and feel festive with irresistible holiday treats.”

“Featuring tips, tricks, bonus recipes, and even links to online video instructions, most of the recipes within are designed with a big family or a bunch of friends in mind. Cooking for a smaller crew? Hello leftovers! You’ll also find inspiration and support throughout with handy charts, checklists, and meal-planning guides. Whether you’re feeding your family or a whole crowd, this crave-worthy cookbook is the ultimate resource for nourishing, tried-and-true recipes that are, above all, so easy and so yummy.”

Kristyn graciously shares the two recipes that she demonstrated virtually for the Melissa’s / World Variety Produce Food Media Group in late December. They are the recipes for Apple Brickle Dip and Fruit Dip.

Good suggestions for yummy “Big Game” snacks on Super Sunday, February 11th.

Author Kristyn Merkley is our guest with a whisk at the ready.

Show 561, January 20, 2024: Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family with Author Kristyn Merkley Part Two

Kristyn Merkley of Lil Luna's

Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family by Kristyn Merkley invites the reader to cook with joy and feed the ones you love with 200 plus recipes for all occasions from the creator of the wildly popular Lil’ Luna cooking blog.”

“Need a hand in the kitchen? Lil’ Luna has you covered. From hearty breakfasts to festive apps to mouthwatering main courses, Lil’ Luna’s So Easy & So Yummy helps you navigate everything from meal prep and party planning to last-minute dinner solutions for your family. With more than 200 go-to, no-fail recipes—many ready in thirty minutes or less!—this innovative and approachable cookbook will revolutionize your mealtime routine.”

“Creating this cookbook has been a labor of love,” said Merkley. “I wanted to share my passion for cooking and my belief in the power of food to bring people together. With ‘Lil’ Luna’s So Easy & So Yummy,’ I hope to inspire others to cook with joy and connect with their loved ones over delicious meals.”

“Featuring tips, tricks, bonus recipes, and even links to online video instructions, most of the recipes within are designed with a big family or a bunch of friends in mind. Cooking for a smaller crew? Hello leftovers! You’ll also find inspiration and support throughout with handy charts, checklists, and meal-planning guides. Whether you’re feeding your family or a whole crowd, this crave-worthy cookbook is the ultimate resource for nourishing, tried-and-true recipes that are, above all, so easy and so yummy.”

“Kristyn Merkley is married to her best friend Lo. They have six kids ages 6-16 who keep them busy, but they wouldn’t have it any other way. Coming from a long line of cooks and bakers, it was inevitable that Kristyn would fall in love with the same hobbies. The Lil’ Luna website was born right after her second child in early 2010. She started sharing all of her favorite Mexican recipes she got from her mom, aunts, and grandma as well as some of the traditional American recipes that came from her dad’s family.”

“It began to grow and grow until it became what it is today. Now Lil’ Luna has thousands of recipes on the website, and through Google, email and various social media platforms, millions of people visit and make recipes every month from the Lil’ Luna website. With a team of almost a dozen people working behind the scenes, they continue to create the easiest and yummiest recipes for all to try. Her readers and followers have given her the greatest gift ever—She gets to do what she loves, and make a living doing it! She could not have done it without them!”

Kristyn graciously shares the two recipes that she demonstrated virtually for the Melissa’s / World Variety Produce Food Media Group in late December. They are the recipes for Apple Brickle Dip and Fruit Dip.

Good suggestions for yummy “Big Game” snacks on Super Sunday, February 11th.

Author Kristyn Merkley continues as our guest with a spatula at the ready.

Show 539, August 19, 2023: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part One

Yvette Marquez-Sharpnack of Muy Bueno

Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate American
and Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack.”

“You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

“With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno FIESTAS turns every day into a celebration.”

“The 100 plus recipes include a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts.”

“Yvette Marquez-Sharpnack is a mother, wife, author, graphic designer, food blogger, vlogger, and recipe developer based in Denver, Colorado. She was raised in El Paso, Texas and draws culinary inspiration from her grandmother’s old-world northern Mexican recipes and her mother’s comforting south of the border home-style dishes.”

Chef Yvette graciously shares her recipes for Hatch Chile Potato Salad and Spring Fruit Salad with Tajin from Muy Bueno FIESTAS.

Yvette Marquez-Sharpnack joins us with masa at the ready.

Show 539, August 19, 2023: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part Two

Yvette Marquez-Sharpnack of Muy Bueno

Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate American
and Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack.”

“You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

“With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno FIESTAS turns every day into a celebration.”

“The 100 plus recipes include a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts.”

“Yvette Marquez-Sharpnack is a mother, wife, author, graphic designer, food blogger, vlogger, and recipe developer based in Denver, Colorado. She was raised in El Paso, Texas and draws culinary inspiration from her grandmother’s old-world northern Mexican recipes and her mother’s comforting south of the border home-style dishes.”

Chef Yvette graciously shares her recipes for Hatch Chile Potato Salad and Spring Fruit Salad with Tajin from Muy Bueno FIESTAS.

Yvette Marquez-Sharpnack continues with us with masa at the ready.

Spring Fruit Salad with Tajin

Spring Fruit Salad with Tajin by Yvette Marquez-Sharpnack

Recipe excerpt from:
Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating

by Yvette Marquez-Sharpnack

I grew up in the 1980s and always remember a fluffy and sweet ambrosia-style fruit salad made with canned fruit, Cool Whip, and shredded coconut. Don’t get me wrong, I loved that salad. But nowadays I would rather serve a bowl filled with colorful fresh fruits, a scattering of crunchy jicama, a drizzle of lime juice, and a sprinkling of spicy Tajín. For a festive touch, serve this salad in a hollowed-out pineapple or use a bunny-shaped cookie cutter to cut some of the fruit pieces. You can also thread the fruit and jicama pieces onto bamboo skewers for a great utensil-free potluck contribution.

If you are not a fan of papaya, replace it with cantaloupe.

Makes 6-8 Servings

  • 1 small yellow mango, such as Ataulfo, peeled, pitted, and cubed
  • 1 red-green mango, such as a Haden, peeled, pitted, and cubed
  • 1 small jicama, peeled and chopped
  • 1 cup (170 g) chopped pineapple
  • 1 cup (140 g) chopped papaya
  • 1 cup (155 g) watermelon, in balls or cubes
  • 1 teaspoon Tajín seasoning (see Cook’s Note)
  • Salt
  • 3 tablespoons fresh lime juice

In a bowl, combine the mangos, jicama, pineapple, papaya, and watermelon and toss gently to mix. Sprinkle with the Tajín, season with salt, and drizzle with the lime juice, then toss well to coat evenly.

Cover and refrigerate for at least 1 hour or for up to 1 day before serving.

Cook’s Note: Tajín is a popular chile-salt-lime seasoning mix made in Mexico and widely available in well-stocked supermarkets and Latin stores in the United States. Clásico, the most popular blend, is made with mild red chiles, while the habanero blend delivers a lot more fire. A low-sodium version is also available.