Talking With My Mouth Full

TJ Douglas, owner of the Urban Grape wine store in Boston, discusses the Black Lives Matter protests, the resulting damage to his store, and how he used it as a catalyst for change and growth. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

Grace Young talks about her video series “Chinatown Stories” and how the once thriving New York neighborhood has been decimated by coronavirus. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

David and Renee talk with Jess Patterson, owner of The Co-Op Sullivan Island in South Carolina, about his best-selling frosés in all their incarnations like strawberry, chile pepper, even beer daiquiri. Plus Jess offers a simple at-home frosé recipe. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

Baker Kate McDermott, who has written two books on pies and offers virtual classes on baking pie, talks to David and Renee about the secrets to being comfortable with trusting your instincts when making pie. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

Cenk Sönmezsoy, the brain and brawn behind the bestselling cookbook The Artful Baker, talks to David and Renee about life in Istanbul, desserts, the pleasures of baking (especially brownies), and being an artist. Chocoholics, this is a must-listen. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

David and Renee sit down with master knife maker Quintin Middleton to talk about the art and pleasure of handmade knives, the importance of family, honor, and a shot at the American Dream. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

In this episode, David and Renee answer more of your questions about bread baking, plus questions regarding cooking pasta properly, making donuts, and refrigerator jams. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

Food editor and cookbook author Amy Traverso talks New England summertime fare—lobster rolls, fried clams, and blueberry pie. Correspondent Emily Schario lets us in on a friendly Zoom Iron Chef competition. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

David and Renee talk grilling with Nashville-based chef and cookbook author Matt Moore, including the best way to make barbecue pork, how to grill fish, foolproof approaches to indirect grilling, and more. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

In this episode, David and Renee learn about the art of Southern cooking, specifically proper fried chicken, the dos and don'ts of slaw, and the beauty of pimento cheese from cookbook author and Southern home cook Rebecca Lang. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

In this episode, David and Renee talk to John Becker (great grandson of original author Irma Rombauer) and his co-author and wife, Megan Scott, about how Joy has spoken to home cooks for almost 90 years. They discuss how they put their imprint upon the classic and the scandal of the 1997 edition. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

David and Renee explore the question-filled world of sourdough starters and bread baking with bread baking expert Andrew Janjigian, a senior editor at Cook's Illustrated Magazine and America's Test Kitchen and a baking instructor at King Arthur Flour. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

David and Renee talk to Lisa Fain of Homesick Texan about chicken fried steak, cream gravy, and brisket, reader Beth Kujawski about brownies, and Mama Leite about Portuguese carne assada. David reads his essay, "If I Were a Mother." Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

In this episode, David and Renee answer readers' questions about sourdough starters, baking steels, broken batters and buttercreams, and green eggs--and not the kind Dr. Seuss likes. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

We all seem to have questions about how to cook dried beans these days. And who better to answer them than heirloom bean company Rancho Gordo founder Steven Sando, who talks about how to select, soak, and cook these pantry staples. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

Cookbook author Shauna Sever, a dyed-in-the-wool Midwesterner, discusses brownies, pound cake, banana bread, Twinkie Bundt cake, and so many other desserts along with her 5 Baking Tenets of the Midwest and the remarkable ethnic influences on Midwest desserts. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

Celebrity chef and outspoken advocate for restaurant workers, Hugh Acheson discusses how quarantining has decimated the hospitality industry and offers some ideas of what we can do to help. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

As we hunker in place, many of us have turned to baking bread as comfort. and no recipe has been more popular than no-knead bread. Zoë François, co-author of "Artisan Bread in Five Minutes a Day," revisits her famous recipe, discusses why it's sudden;y so popular again, and answers readers' questions. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

Finally. After seven years, Talking With My Mouth Full, hosted by David Leite and Renee Schettler, is back. To celebrate the reboot, Renee and David offer an amuse-bouche of several of David's essays. Leave us a message: https://leit.es/chat. Follow @amytraverso and @davidleite.Advertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe