Eat Your Words

World-renowned NYC chef Michael Anthony of Gramercy Tavern and Untitled joins Cathy Erway on today’s episode of Eat Your Words for a spirited conversation about healthy home cooking, family, portion sizes, vegetables and the joy of food. His latest book, V Is for  **Vegetables, ** celebrates the act of cooking vegetables he loves with recipes designed for the home cook. “The aim of the book is to make real dishes that will make people excited to be in their own kitchens.” [04:00] “I’m always thinking about how, as a parent, I’m introducing foods to my kids that are healthy and nutritious.” [10:00] “If we really examine the American meal in a different portion, envision it in a bowl instead of a plate, talk about the role of beans, legumes, rice play in conjunction with other vegetables – all of a sudden these meals aren’t more expensive than it would take to go purchase commodity foods.” [25:00]

My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat Today is a wonderfully engaging account from the woman who founded America’s first certified organic restaurant. It is a story of an unheralded culinary pioneer, Nora Pouillon, who made it her mission to bring delicious, wholesome foods to the American table. Nora is credited as being one of the most vivacious founders of the organic food movement, and opened her eponymous restaurant in 1979. 20 years later, in 1999, Restaurant Nora became the first certified organic restaurant, furthering her dedication to the cause, one that she’s very much still apart of today at 71 years old. In addition to chronicling her relationship with the culinary field, the story is also a feminist one showing a woman with young children overcoming a failed marriage and working in a male-dominated business. Born and raised in Austria surrounded by fresh, delicious food, Nora was horrified when she moved to Washington DC in the 1960s and discovered a culinary culture

This week on Eat Your Words, host Cathy Erway is in studio with Kian Lam Kho, author of the brand new book “Phoenix Claws and Jade Trees.” Offering a unique introduction to Chinese home cooking, Kian demystifies the process by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, he goes on to explain, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Tune in to hear Kian discuss how he compiled his recipes, common misconceptions of cooking Chinese, and exactly what Phoenix Claw are! “The purpose of the book is to empower the cook… to take what they’ve learned and get innovative with it.” [8:55] “Stir fry is only one of the techniques and there are so many others: the

Bonjour! This week on Eat Your Words, host Cathy Erway is taking listeners to France along with guest Hillary Davis, author of the new book “Le French Oven.” A companion to the previously featured French Comfort Food, Le French Oven showcases authentic, tantalizing French recipes that can be created in the cocotte―the French version of a Dutch oven―in all of its sizes and shapes, from mini to large. Using various techniques such as braising, stewing, roasting, baking, stovetop, and frying, Le French Oven teaches how to create appetizers, soups, main courses, desserts, and more. Included is information about the major French made cocotte brands, and how to use them specifically to create fabulous recipes. Hillary goes on to explain that she wrote the new French volume to fill a need for the coterie of French cookbook fans and lovers of French food. This program was brought to you by Fairway Market. “These are the original slow cookers.  French ovens – you heat up very slowly.  You’re supposed to gradually br

The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. This week on Eat Your Words, host Cathy Erway gets Carla on the line to explain how Einkorn has remained unaltered for thousands of years and allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain. Tune in to hear how her book, “Einkorn,” shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes. “Einkorn” is sure to introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love. This program was brought to y

This week on Eat Your Words Cathy Erway sits down with Nancie McDermott to talk about Thai food! In 1975, Nancie went to Thailand with the Peace Corps to teach English as a second language to Thai middle school students. When she came back to the states, she started learning all about Thai cooking. Now Nancie has written three different Thai cookbooks, as well as several other recipe books for pies, curry, stir-fry, and more! Her cookbooks have helped make authentic and traditional Thai food more accessible for people cooking in American kitchens. Tune in to hear about her experience in Thailand and her creative approach to cooking Thai food in the states! This program was brought to you by Whole Foods Market. “Thai culture is very in the moment– let’s find joy, let’s get along, let’s celebrate where we are right now.” [7:57] –Nancie McDermott on Eat Your Words

There are good recipes and there are great ones—and then, there are genius recipes. This week on Eat Your Words, Cathy Erway sits down with Kristen Miglore, author of “Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook” talking highlights from the book that include recipes that surprise us and make us rethink the way we cook or perhaps involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rework cooking tropes, solve problems, get us talking, and make cooking more fun. Tune in for a genius episode! This program was brought to you by Edwards VA Ham.

A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. This week on Eat Your Words, host Cathy Erway is on the line with “Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen” co-author Deborah Harris. Deborah goes on to highlight the book, examining big issues like how the world of professional chefs is gendered, what conditions have led to this gender segregation, plus how women chefs feel about their work in relation to men. Tune in for a great conversation! This program was brought to you by Heritage Foods USA. “It’s rare. Only about 20% of head and executive chefs are women.” [4:00] “I really respected the women who said when they became management… they purposefully tried to make a more humane kitchen.” [25:00] “Chefs today want to be see

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today on Eat Your Words, host Cathy Erway gets Aaron on the line to talk not only his critically lauded, award winning barbecue but also highlights from his debut book, “Franklin Barbecue: A Meat-Smoking Manifesto.” Unlocking the secrets behind truly great barbecue along with years’ worth of hard-won knowledge, Aaron shares that this book is his resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible! What’s next for Aaron? Tune in for an essential summer episode! This program was brought to you by Fairway Market. “If you follow your heart and do something that you’re proud of,

This week on Eat Your Words, host Cathy Erway welcomes Robert Sietsema, author of the new book “New York in a Dozen Dishes.” Winding his way through the history of New York’s great dishes, each chapter is dedicated to a specific dish, and the best places in the city to eat it. From the coal-fired pizza pies of a thriving Little Italy to the slice joints of a burgeoning rock ‘n’ roll East Village as well as the evolution of New York fried chicken from Harlem’s spare, ancient style to the battered-and-brined birds of hipster Brooklyn, Robert shares his foodie foray throughout the city to find the city’s most elusive and interesting foods! After the break, Robert and Cathy talk about the food writing realm and how the ‘age of foodism’ has changed it all. Tune in for a great show! This program was brought to you by Whole Foods Market. “If you keep an eye on the immigrant community, especially the ones that have arrived most recently, they’re introducing food that will be seen in the mainstream twenty, thirty ye

Welcome to Torte: a small-town family bakeshop where the coffee is hot, the muffins are fresh, and the cakes are definitely to die for! This week on Eat Your Words, host Cathy Erway is on the line with Ellie Alexander, author of the Bakeshop Mystery series. A Pacific Northwesterner who loves spending time testing pastry recipes in her home kitchen, Ellie explains to Cathy that she chose to write the unique mystery series based on her home region and her sweet hobby. She goes on to tell Cathy about her writing strategies and favorite treats, always keeping the reader in mind throughout her process. Need a fun summer read? Check out the Bakeshop Mystery series! This program was brought to you by Bonnie Plants. “I felt like it was my responsibility to readers to make sure they had an authentic experience so I spent a lot of time taste testing, which is just a horrible job I have to tell you!” [7:30] —Ellie Alexander on Eat Your Words

This week on Eat Your Words, host Cathy Erway is celebrating Father’s Day with guest Hugh Acheson, James Beard Award winning chef, Top Chef star, and author of the new book “The Broad Fork.” Narrating the four seasons of produce, Hugh offers solution to the age old question: “What the hell do I do with kohlrabi?” From kohlrabi to carrots, beets to Brussels sprouts, all are demystified or creatively reintroduced to get readers excited about your greens and fruits. It’s what both your doctor and your grocery bill have been telling you to do, and Hugh gives Cathy the highlights to expect from “The Broad Fork” plus why this way of eating is so important to him.

This week on Eat Your Words, host Cathy Erway welcomes writer Mina Holland to the show to talk about her book “The World on a Plate.” Taking readers on a journey around the globe, demystifying the flavors, ingredients and techniques, Mina sought out worldly dishes in a book big enough to stick in a bag and travel. What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? What’s the story behind the curries of India? Weaving anecdotes and history with recipes and tips from food experts, “The World on a Plate” is an irresistible tour of the cuisines of the world for food lovers and armchair travellers alike. Tune in as Mina and Cathy discuss highlights from the book! This program was brought to you by The International Culinary Center “I love Turkish food and I think it’s a very interesting place because it sits on the the cusp of Europe and Asia.” “My favorite recipe is Marcella Hazan’s three ingredient pasta sauce. It changed my life when I discovered it!” —Mina Holland on Eat Your Wor

Community Supported Agriculture (CSA) programs have connected farms to consumers and made people more in tune with where their food comes from, but still leave many stumped beyond the conventional uses for their produce. This week on Eat Your Words, host Cathy Erway is chatting with Linda Ly, author of “The CSA Cookbook” to try and shed some light on this problem. According to Linda, her book seeks to help you cook your way through a CSA box (or farmers’ market or backyard bounty) with 105 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds. Think of it as a nose-to-tail approach—for vegetables! Highlights include tomatoes and peppers, leafy greens, peas and beans, bulbs and stems, roots and tubers, melons and gourds, and flowers and herbs. Tune in and look at your veggies in a whole new way! This program was brought to you by Whole Foods Market. “I had a CSA years ago, long before I ever had a garden… I thought it was a great idea to try and support sm

This week’s Eat Your Words is celebrating the coming of summer with Bryan Petroff and Douglas Quint, founders of the Big Gay Ice Cream. Friends that started with an ice cream truck and saw their business grow into multiple shops across New York City and now coming to Los Angeles, chat with Cathy about their phenomenal growth as well as their new book “Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream.” Are you new to making ice cream? Never fear! Starting off simple, the book instructs with store-bought toppings and ingredients and eventually works up to homemade sorbets and creative ice creams! Tune in for a fun discussion on the best summer treat. This program was brought to you by Bonnie Plants. “I see ice cream as probably the best comfort food out there and it’s something that every child loves and pretty much every adult loves too. There’s something about when you eat it… you’re transported back to moments in time: food as a memory.” [14:30] —Bryan Petroff on Ea

This week on Eat Your Words, host Cathy Erway is learning the true meaning of fika with Anna Brones and Johanna Kindvall, authors of “Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats.” With Sweden as one of the world’s top coffee consuming nations, Anna and Johanna explain that the twice-daily social coffee break known as fika is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life’s small joys. In their uniquely illustrated cookbook, Anna and Johanna share with Cathy highlights from their classic recipes from their motherland and encourage this charming tradition regardless of where you might live. This program was brought to you by Whole Foods Market.

The kitchen is a battle place! Tune in to this week’s Eat Your Words, as host Cathy Erway welcomes Betty Fussell, author of “My Kitchen Wars: A Memoir” among ten other books, ranging from biography to cookbooks, food history and memoir. Chatting about her unparalleled career path, Betty shares the trials and tribulations publishing her work not only as a woman but also in convincing the world that there is more to food than recipes. After the break, Cathy delves into Betty’s deep rooted interest in culinary history and how she blazed the way for American food writers everywhere. Highlighting cuisines across the country, Betty explains that though true regional dishes are somewhat rare these days, they reveal clues about the area’s past, people, and cultures. Listen in to a wonderful conversation! This program was brought to you by Whole Foods Market. Photo by Norman Jean Roy for Vogue, Aug ’08 “The kitchen is a battle place. You are fighting with ingredients in order to transform them into something you c

This week on Eat Your Words, host Cathy Erway is back with a new show, sitting down with Heritage Radio Network Founder Patrick Martins and Mike Edison. Co-authoring the book, “The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat,” Patrick and Mike discuss the concept of ‘tetoire’ which is touched upon in the book and their overall philosophy behind the book. Calling it the greatest vegetarian manifesto ever written, Patrick and Mike make a big case against factory farming and the bottlenecks in the meat world. With chapters written from the perspective of a goat, Patrick points out the importance of looking at the meat ingredients, like specific breeds and their seasonality and differing tastes. Tune in to hear a great show packed with smart tips on making informed choices regarding the food we eat. This program was brought to you by Whole Foods Market. “Do one thing really well and you’ll carve out a niche.” “The best way to eat less meat is to avidly throw yourself into local farms

Hey, hey! This week on Eat Your Words, guest host Erin Fairbanks is turning the table on Cathy Erway, chatting with her about her brand new book “The Food of Taiwan.” Possibly the only cookbook to open up with a tale of an assassination attempt, Cathy goes on to explain how she came to be inspired to shine the light on this intriguing part of the world as well as her personal connection to the cuisine. Explaining that it’s not just about bubble tea, Taiwanese food and its culture is touched on throughout “The Food of Taiwan” with Cathy highlighting the fresh markets, street vendors, and regional specialties. After the break, book photographer Pete Lee joins the show and shares his thoughts on the beautiful landscape that Taiwan provided for the visual base of the book before aiding Cathy in describing a few recipes featured. Tune in for a great show! This program was sponsored by Cain Vineyard & Winery. “I think exploring my own favorite comfort foods led me to this wonderful exploration of where it cam

Prepping for Passover? Tune in to this week’s Eat Your Words as host Cathy Erway chats with author Leah Koenig about her new book “Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen.” Talking about how she fell in love with cooking plus how she rediscovered these traditional bites, Leah details how she was able to put her unique stamp on the cuisine with 175 recipes that showcase the handmade, seasonal, and vegetable-forward dishes. From soups to sweets that go beyond the traditional, Leah explains how she also incorporates regional influences from North Africa to Central Europe. After the break, Cathy gets the scoop on some of Leah’s greatest cooking successes and her thoughts on treading the line between traditional and progressive holiday foods. This program was brought to you by The International Culinary Center. “Of all the Jewish holidays, Passover is the hardest one to get crazy with because if there’s no matzo ball soup on the table people with throw a fit!” —Leah Koenig on Eat Your