• Play Me a Recipe

  • By: Food52
  • Podcast
  • Summary

  • 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, feel free to pause, jump back, or navigate the steps via the podcast chapters.
    2020-2021 The Food52 Podcast Network
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Episodes
  • May 27 2022

    This week on Play Me a Recipe, Genius Recipe Tapes Producer, Amy Shuster cooks an absolutely genius recipe for Pasta con Ceci

    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

    • 4 tablespoons extra-virgin olive oil, plus more for drizzling
    • 3 cloves garlic, peeled and smashed
    • 3 tablespoons good tomato paste
    • 1 teaspoon kosher salt, or more to taste
    • 1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
    • 1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
    • 2 cups boiling water
       
    1. In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.

    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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    11 mins
  • May 25 2022

    Some genius swaps turn a forgettable cookout extra into a boom-wham-pow side that steals the show! Listen along as Food52's Director of Content, Brinda Ayer, cooks her way through Monifa Dayo's recipe for The Best Potato Salad Ever.

    Recipe
    Serves 6 to 8

    • 4 shallots, peeled and finely diced
    • 1/2 cup apple cider vinegar
    • Kosher salt
    • 4 pounds medium Yukon Gold potatoes, quartered
    • Extra-virgin olive oil, for drizzling
    • Freshly ground black pepper, to taste
    • 1 pint full-fat yogurt (Straus is best)
    • 1 cup aioli (classic recipe will do, or store-bought)
    • 1 cup capers, drained
    • 1 bunch parsley leaves, coarsely chopped
    • 1 bunch cilantro leaves and stems, coarsely chopped
    • 8 large eggs
    • Flaky salt or fleur de sel, for garnish
    • 1 handful tarragon, leaves picked but not chopped, for garnish
    • 1 handful dill, leaves picked but not chopped, for garnish
    • Fresh coriander seeds, for sprinkling (optional)
    1. Finely dice the shallots, place in a small bowl and cover with the vinegar and 1½ tablespoons salt.
    2. Place the potatoes in a pot filled with super-salty water. Boil gently until the water is cloudy and the potatoes are fork-tender. Strain the potatoes in a colander, drain off the water, then let cool on a sheet pan.
    3. When the potatoes are cool enough to touch, peel and discard the skins. Once peeled, use your hands to break the potatoes into smaller pieces.
    4. Drain the vinegar from the shallots over the potatoes and drizzle generously with the oil. Add the drained shallots. Gently mix with your hands. sprinkle heavily with the pepper and add more oil. Spoon large dollops of yogurt and aioli in each corner. Add the capers. Sprinkle the parsley and cilantro on top.
    5. Gently mix with your hands or a large spoon, being careful to leave each element intact and distinct.
    6. meantime, bring water to boil in a small Dutch oven. Just before the water boils, crack a few eggs in the water, making sure to ever so gently swirl the water. Poach the eggs until the yolks are set but soft, keeping the water below a simmer. Retrieve the eggs from the water and lightly dry on a towel. Season each egg with fleur de sel and oil. Let cool.
    7. Place the eggs atop the potato salad. Using a spoon, cut a few into halves and some into quarters. Ever so gently, with your hands, incorporate the eggs into the salad. You want to show off the yolks, but you also want some of the eggs nestled in the potatoes.
    8. Spoon the salad onto a serving dish, drizzle with additional oil, and season with more black pepper and the fleur de sel. Garnish with the tarragon and dill. If in season, sprinkle fresh coriander seeds on top as well. Enjoy!

    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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    13 mins
  • May 20 2022

    This week we're featuring another episode from Genius Recipe Tapes in which Anita Shepherd blends her way through the most beautiful smoothie you'll ever make. 

    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. 

    Recipe
    Serves 2
    For chia pudding layer:

    • 1 cup coconut water
    • 1 cup coconut yogurt
    • 2 tablespoons agave
    • 1/4 teaspoon rosewater
    • 1/2 teaspoon vanilla extract
    • 1/4 cup chia seeds

    For strawberry layers:

    • 1/2 cup fresh strawberries, stemmed and halved
    • 1 cup coconut yogurt
    • 1 cup frozen strawberries
    • 1/4 cup ice
    • 2 tablespoons agave, plus more for dipping strawberry slices
    • Fresh sliced strawberries and coconut flakes, to garnish
    1. Make Chia Pudding: Whisk coconut water, yogurt, agave, rosewater, and vanilla extract together in a bowl or quart container. Pour in chia seeds and whisk. Cover and refrigerate for at least one hour or overnight.
    2. Make Strawberry Puree: Place ½ cup fresh strawberries in a blender and puree until smooth. Set aside.
    3. Make Strawberry Smoothie: Place coconut yogurt, frozen strawberries, ice and agave into a blender. Blend until smooth.
    4. To assemble, carefully dip strawberry slices in a little agave and press firmly against the inside of each glass to decorate. Fill glasses in layers with strawberry puree, chia pudding, and strawberry smoothie. Top with coconut flakes. Serve cold.

    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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    7 mins

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