Search Results
First Aired - 05/10/2012 06:00PM Download MP3 (Full Episode)
Hosted By
Youlookhungry
Sponsored by
Untitled
On this episode of U Look Hungry, Helen Holly is talking with chef Alex Raij of Txikito, El Quinto Pino, and La Vara- three Spanish Restaurants in New York City. Alex talks about growing up in a Argentinian and Jewish household in Minneapolis, and how that developed her food tastes. Tune in to find out why Alex decided to focus on Spanish cuisine in her restaurants. Helen and Alex also discuss tapas, and why they have been so popular in the United States, yet so misunderstood. Alex's most recent restaurant is La Vara in Cobble Hill, and Helen and Alex talk about the Moorish and Jewish influences incorporated into La Vara's menu. Tune in and learn more about Alex's restaurants and Spanish cooking! This program has been sponsored by White Oak Pastures.

"I have an affinity for [Spanish food]...I just understand it intuitively. I think that makes it easy to fall in love with something when you find you have a real connection to it that flows easily."

"Txikito is a Basque restaurant, and it's really a love letter to my husband and what he left behind."

-- Alex Raij on U Look Hungry


To comment on this episode click here. There are currently Comments

First Aired - 02/03/2014 07:00PM Download MP3 (Full Episode)
Hosted By
Fuhmentaboudit
Sponsored by
Fairway
Tony Limuaco of Kimcheelicious returns for this week's edition of Fuhmentaboudit! Mary Izett and Chris Cuzme pick up where they left off with Tony and talk about alternative kimchi fermentations. Find out if Tony was successful fermenting brussels sprouts, bok choy, and fiddleheads! Hear what temperatures causes kimchi to thrive, and what considerations are necessary for large batch ferments. How does Tony cook with kimchi, and what kimchi recipes have failed? What tips does Tony have for cooking with kimchi? Find out on this week's edition of Fuhmentaboudit! Thanks to our sponsor, Fairway Market.

"Oxygen is the thief of all flavor!" [3:45]

"Sea level has a lot to do with food-making." [5:15]

"A whole batch of kimchi has the potential to turn in a single hot summer day." [12:00]

-- Tony Limuaco on Fuhmentaboudit!


To comment on this episode click here. There are currently Comments

First Aired - 06/10/2010 12:00PM Download MP3 (Full Episode)
Hosted By
Tasteofthepast
Sponsored by
Hearst_logo
This week on Taste of the Past Linda spoke with Seamus Mullen of Boqueria & Boqueria Soho. They discussed the many regional cuisines of Spain and why its no longer cooler to get your food Fed-Ex from far off lands than from a small farm upstate.
Jump to Segment:
Tags:
local ingredients, farm ingredients, Seamus grew up on a small sustainable organic farm in Vermont, chickens, sheep, cattle, gardening, using produce grown in the garden in the restaurant, it's nice to escape the concrete in New York City, what's the hardest thing for people to get used to with tapas?, lack of familiarity with Spanish food, regional side of Spanish cuisine, Spain is a small country, incredible geographically and linguistically diverse, many different cultures within Spain, fried white beet, shishito, it used to be sexy to get something shipped from Japan, now it's sexy to get something from Hudson Valley, local fish, black bass, molecular gastronomy, people have jumped into the science of cooking, Harold McGee, World Cup at Boqueria, food starting at 9:30AM,

To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS