The New York Times wine critic Eric Asimov recently wrote about a Manhattan restaurant called Italienne that serves wine in a totally different way. Brendan wanted to learn more about how the ritual started and its intended purpose. So, he lured Eric to the DPD New York studio by promising they could drink Beaujolais while they talked about this.
This week we launch an occasional Main Course series we're calling "Menu Mysteries." In which we check out a restaurant's menu and have the chef decode some of the lesser known ingredients on it. Listen as Rico raids the pantry of L.A.'s Wolfdown, and learns that skordalia is not a flower.
We've talked before about the rebirth of Scandinavian cuisine, but we've never heard about a common Danish breakfast food that Brendan has been calling "beer porridge." It's is a dish Claus Meyer -- one of the best restaurateurs in Denmark -- has been selling since he moved to New York. Hear Brendan get a lesson on the classical Danish breakfast food and the importance of rye in Scandinavian cuisine from Claus himself.
This weekend's Super Bowl showdown is between the New England Patriots and the Atlanta Falcons. And since we featured a cocktail made for us at a Boston bar earlier in the show, Rico figured it'd only be fair to represent Atlanta on this episode as well, in form of pimento cheese. Listen our host get schooled on a little history of the cheese, then bite into a tasty twist on the cheesy treat.
This week, the Michael Keaton flick "The Founder" hits theaters. It's about Ray Kroc, the man who turned hamburger joint begun by the McDonald brothers into an empire. Author Lisa Napoli explores that story and more in her new book "Ray and Joan." She shares some golden arches history from the quest for the perfect fry to the disastrous Hula Burger.
We've covered tons of hybrid foods over the years: from sushirritos, to cronuts, to Donnolis, and more. After a while, we kind of agreed that we wouldn't heed their siren calls anymore... until we heard a new shop had opened up in Manhattan that was getting a reputation for their scallion pancake cheesesteaks. So, how does the hybrid dish stack up against true cheesesteaks? Our Philly-raised host visited the Lower East Side eatery serving them up to try it out himself.
Drop in on one of the culinary adventures Rico and Brendan had during their trip to Cuba late last year and get a lesson on the sugar cane-based drink, which Rico and Brendan's tour guide calls "Cuban Red Bull."
Horticulturalist Leigh Adams teaches Rico how Crescent Farm utilizes simple and natural techniques to grow a vast variety of food despite the drought in Southern California.
Imagine a dish like a dumpling, but with a crunchy, flaky skin like a pie crust, mixed with a spicy, gooey filling like a stew. No, we're not reading your mind. What we described exists in reality. It's called a Salteña and it's a Bolivian delicacy that was hard to come by in New York... until three brothers of Bolivian descent started selling them. Alex, David and Patrick Otropeza now have a place near Columbus Circle called Bolivian Llama Party.
Every year or so, Rico travels to Amsterdam and always make a point to eat an unholy amount of Indonesian food. When he was there just a few weeks back, he invited along Vicky Hampton to explain why. Learn how the Southeast Asian fare made its way over to the Netherlands, and how the Dutch turned it into a pig-out called a "rijstaffel."