The Food Seen

On today’s episode of THE FOOD SEEN we take the “Seoul Train” to K-town with chef Deuki Hong of Kang Ho Dong Baekjeong & co-author Matt Rodbard of “Koreatown: A Coobkook”. For anyone that’s visited 32nd Street between 5th & Broadway in NYC, you’ll see a vertical city built bulgogi Korean BBQ, early morning karaoke rooms, and plenty of soju shots. But that’s just here, there are Koreatowns all across this country (e.g. LA, Duluth GA, Chicago …). First things first, the banchan, small plate gifts for the table, often including some sort of kimchi. There’s bibimbap, hoedeopbap (Korean-style sashimi), dakgangjeong (Korean fried chicken), and after a long night of drinking, haejangguk (hangover stew). What’s so special about Korean food, is that it’s simple, with bases like gochujang (chili paste), doenjang (soy bean paste), and ganjang (soy sauce), you don’t need a new pantry to cook these delicious dishes. So get your singing voice ready, and let’s go to Koreatown!See Privacy Policy at https://art19.com/

On today’s episode of THE FOOD SEEN, we sit for un café crème with Clotilde Dusoulier, the Parisian food blogger behind Chocolate & Zucchini. Know for a more Provencal twist, olive oil & vegetable based, rather than the butter and potatoes of Northern France. Upon graduating with a degree in computer science, Clotilde moved to Silicon Valley to code, unintentionally codifying her cooking as a craft. She baked Quiche Lorraine, and her mother’s Gratin Courgette (zucchini casserole), but really was hoping to fall in love with the vegetables she had yet to embrace. Chocolate & Zucchini plays on French comforts, like Chicken en Croûte (in a bread crust), with the modern mashup of Cauliflower in Brioche, which we’re hoping could be the next cronut! Though Paris is surely taking cues from NYC and Brooklyn trends, they also make it their own, burgers places with French cheese, Poulet rôti (roast chicken) with heritage breeds … don’t worry though, the croissant est encore un crossisant.See Privacy Policy a

On today’s episode of THE FOOD SEEN, is customizable apron company Hedley & Bennett. After cooking the line in LA in restaurants Providence and Baco Mercat, Ellen Bennett dreamt up a business that would both benefit and beautify a cook’s uniform for the ages. Handmade in Los Angeles, constructed of American canvas, raw Japanese selvage demin, European linens, Ellen’s aprons had adjustable straps, 1 inch thick webbing to prevent cutting into the wearer’s neck, beautifully constructed brass hardware, and well placed pockets reinforced with bar tacks to avoid ripping, unlike the wear-and-wash, one size fits all kitchen whites often found in the “back of the house”. Now, Hedley & Bennet’s iconic ampersand can be found on the chests of chefs in over 800 restaurants around the world!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode of THE FOOD SEEN, Augustin Paluel-Marmont, one half of “two kooky cookies“, better known as Michel et Augustin, brings his French flours to the US, to bake the most delicious sables and feuilletes aperitif (cookies & crackers). What began as a self taught fascination, turned into a passion project first about bread, going so far as publishing “Le Guide Des Boulangeries De Paris”, a Michelin guide for bakeries. Michel & Augustin then began using friends bakery spaces on their days off, perfecting filled shortbread squares, and selling them door to door. Now, they have a “banana farm” of over 100 employees, all of which are or will be pastry chefs. As a child he used to make Tarte Tropezienne with his grandmother, and now Augustin is on #SupersonicMission which will see their cookies go from being sold in 25 to 7624 Starbucks in the next few months. These cookies aren’t just for French bobos anymore!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https

On today’s episode of THE FOOD SEEN … FLASH! BANG! BOOM! … author Adam Rubin & illustrator Daniel Salmieri, transform the classic picture book into Robo-Sauce, a recipe about a boy who became a robot. Also during storytime, Adam & Daniel’s New York Times bestseller Dragons Love Tacos (note: dragons hate spicy salsa), as well as Secret Pizza Party, which follows a masked raccoon’s ruses all due to his deep love of pizza. Adam & Daniel’s books are novel additions to a long legacy of food-focused children’s books like Dr. Seuss Green Eggs & Ham, Judi & Ron Barrett’s Cloudy With a Chance of Meatballs, Tomie dePaola’s Strega Nona, Eric Carle’s The Very Hungry Caterpillar, and Maurice Sendack’s In The Midnight Kitchen. Raid your pantry for plaxico powder, gluten-free kookamonga flakes, tumble berries, sparkenfarfle, all the ingredients you’ll need for a piping hot pot of Robo-Sauce and read along!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/p

On today’s episode of THE FOOD SEEN, Nick Morgenstern blends nostalgia with innovation at Morgenstern’s Finest Ice Cream, scooping some of city’s best desserts, boasting 5 vanillas, 4 chocolates, as well as flavors like Salt & Pepper Pinenut, Raw Milk, Fernet Black Walnut, Tonka Bean, American Egg, and Durian. After a life in fine dining, it wasn’t until Nick became a business owner, that he truly understood the importance of the simple joys. Now, he operates SoCal inspired coffee bar and luncheonette El Rey in NYC’s Lower East Side, which dishes out vegetable forward fare from morning to night. There’s also GG’s, a throwback pizzeria at heart, utilizing a deck oven as the centerpiece to this neighborhood restaurant, which also has an 18 bed backyard garden to grow many seasonal ingredients. How lucky are we to have all these sweet spots from a man who almost became an auto mechanic.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-in

On today’s episode of THE FOOD SEEN, who knew a Twinkie would bring together author Steve Ettlinger and commercial photographer Dwight Eschliman, to visually investigate the foods that stock our supermarket shelves. Cool Ranch Doritos, Kraft Singles, Quaker Instant Oatmeal Strawberries & Cream, McDonald’s Chicken McNuggets … or should we say, agar, modified cornstarch, EDTA (Ethylenedi-aminetetraacetic acid), monosodium glutamate (MSG), shellac, and xanthan gum? See for yourself in their book“INGREDIENTS: A Visual Exploration of 75 Additives & 25 Food Products”, because a more informed consumer is a better eater.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode of THE FOOD SEEN, Magnus Nilsson, the chef of Swedish odyssey Faviken, a restaurant situated 6 hours north of Stockholm, on 20,000 acres of Jamtland mountain farms. As remote as this seems, it’s just one of many exotic locations Magnus traveled to while writing The Nordic Cookbook by Phaidon. Denmark, Faroe Islands, Finland, Greenland, Iceland, Norway, Sweden, each embody its country’s best cuisine, found in the homes and villages of its people, rebutting the preconceptions that it’s all IKEA meatballs. There’s the humble potato dishes of Jansson’s Temptation, and oven-baked Hasselbacken, to Surstromming (sour herring) and Icelandic Rotten Shark. Through 700+ recipes, Magnus takes us to witness rye breads baked in the thermal active areas, and Faroese Island whale hunts, all while challenging us to learn more about the Nordic countries that have influenced the (food) world over.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-

On today’s episode of THE FOOD SEEN, Bien Cuit may mean “well baked”, but Zachary Golper’s plan to make bread didn’t rise until a 2 year journey across South America. After time on an organic farm in Oregan, the wafting smell of a wood fire oven, manned by candlelight at 1AM, was all the impetus Zach needed to become a baker. With co-author Peter Kaminsky, “Bien Cuit: The Art of Bread”, takes us on a “Bread Quest” not only to find NYC’s iconic loaves, but celebrates the diversity of our cultures, through the grains and flours that surround us. A 24-day minimum sourdough starter, a fermenting dough in hand, the baker inside you will be awoken with Pane Pugliese, Broa De Milho (Porteguese Corn Bread), Bourbon Bread, in no time. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode of THE FOOD SEEN, Linda Pugliese grew up in Annapolis, Maryland, surrounded by sailboats, shorelines, and crabs smothered in Old Bay seasoning. Though her last name is from the Puglia region of Italy, Linda hadn’t returned until later in life, reconnecting with a family that welcomed her with love and pasta. Infatuation is almost too weak a word for how intrigued, and enamored, Linda was by the different shapes and methods of handmade pasta. Linda watch videos of grandmas on YouTube making cavatelli, a small shell of sorts, though her homemade version is made with a semolina dough, elongated to resemble a shelled pea pod. In a trip to Emilia-Romagna, she learned variations of tortellini and tortelloni, the origins of tagliatelle, and the importance of using bright yellow egg yolks. Sometimes something as simple as how to make pasta is hard to put in words, it’s a feeling, but thankfully, Linda is also a wonderful self-taught photographer, capturing the processes, and stories, behind each a

On today’s episode of THE FOOD SEEN, we scratch & sniff with Richard Betts, literally. His second edition this olfactory series, The Essential Scratch & Sniff Guide to Becoming a Whiskey Know-It-All: Know Your Booze Before You Choose, exemplifies Betts background as a master sommelier at the Little Nell in Aspen. It’s all about objective and deductive reasoning, which will lead you to your_spirit_ spirt (kind of like a power animal). Broken down by GRAIN (corn, wheat, rye, barley, rice, millet, quinoa …), WOOD (new vs. used barrels), and PLACE (Scotland uses sherry from Spain and bourbon from USA, whereas Japan uses oak called mizunara), it’s only a matter of time until you too have mastered whiskey. Betts, now a producer of My Essential Wine varietals, and Sombra mezcal, will have you turning your drinking data into a dogma soon enough. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode of THE FOOD SEEN, small batch handcrafted candymaker Liz Gutman, co-founded Liddabit Sweets with the simple belief, that sugar is not a flavor. Instead, she focused on quality ingredients, like freshly churned butter, locally sourced dairy, artisanal honey, from local companies like Ronnybrook Farm, Salvatore Ricotta, Martin’s Pretzels, Brooklyn Brewery, which, though enrobed in chocolate, made her candy bars and confectionaries about what’s on the inside. With caramels ranging from apple cider, fig-ricotta, beer & pretzel to acclaimed candy bars like the PB&J, The Lime-in-the-Coconut, “The King”, and S’more, Liz’s revival of old-fashioned honeycomb candy, and nostalgic caramel corn (the bourbon bacon is legendary), has made satisfying your sweet tooth a sustainable act.   See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode of THE FOOD SEEN, we’re joined by Christine Haughney, Senior Investigations Editor for Zero Point Zero Production, and her hard hitting online video series, FOOD CRIMES. After years as a news reporter for The New York Times and Washington Post, Christine brought her skills and empirical research to Food Republic. In “The Hunt for Illegal Seafood” she brings a South African fish smuggler to justice, “Mad About Saffron” speaks to the politics behind a controversial spice of the ages and it’s possible terrorist ties, and “PB & Jail” pins blame on a CEO’s inexcusable apathy towards the release of a food-borne pathogen into everyday food supply. From these cases, good arises, with new governing acts and laws put in place for protocol and safety, and a greater sense of how much food really effects the world.   See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode of THE FOOD SEEN, Chef Justin Smillie _demystifies 3 simple cooking techniques: Braising, Roasting & Grilling in his cookbook, _SLOW FIRES. As a young cook in NYC, Justin developed a deep sense of building flavor over time. In his mid 20’s, Justin was mentored in Jonathon Waxman’s Barbuto, where he cultivated his own Italianesque tendencies, though would later incorporate Japanese bases like dashi into the mix. Pondering ratios of moisture, intensities of heat, reversing expected processes, Justin’s graceful touches have found a home at Upland restaurant, noted by his glowing NYTimes review, and lauded Peppercorn-Crusted Short Ribs, all while challenging the convention of what cooking with fire really means. “Roasting a pear can present as many challenges as roasting a filet or a strip.” [20:00]  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode of _ THE FOOD SEEN _, Sydney Kramer was one of the few families she knew in suburban Chicago that ate sushi regularly in the 90’s, which seemed contrary to her mother’s subscription to all the low-fat this and sugar-free-that diet trends of the time (e.g. Weight Watchers, Jennie Craig). When Sydney left for college, she began documenting what she cooked for her roommates via LiveJournal as a hobby, but it wasn’t a “blog” per se, well, not until she found sites like TasteSpotting and realized there were others out there posting photos of their food in the same manner. Once people started asking for recipes, she launched The Crepes of Wrath, with the intention of of it being whimsical, fun, and never too fussy (e.g. Shake-N-Bake, cake mixes, ramen). She left her job as an operations manager at Business Insider, and is now an editor at Vice MUNCHIES, fully committed to food media, and deliciously so, with recipes like, Pumpkin Pie Layer Cake with Buttercream Frosting, Old Fashioned Pumpkin Sla

On today’s episode of THE FOOD SEEN, Hot Bread Kitchen founder_Jessamyn Waldman_’s work used to focus on human rights, immigration advocacy, and education, and once she started baking, those principles still held true. From being the first female baker at Daniel restaurant, to baking out of a small walkup apartment in Brooklny to one of NYC’s oldest indoor markets in Harlem, Jessamyn has built a community of strong entrepreneurial women through bread. Hot Bread Kitchen Cookbook celebrates their past, from Jessamyn’s grandmother shaping Shabbat challahs at Perlmutter’s bakery in Toronto, HBK’s first traditional tortillas made with love from Puebla (Mexico), an introduction to Moroccan m’smen which is now a top seller at citywide Greenmarkets, and many the success stories from HBK Incubates, an initiative which has supported the growth of over 120 businesses, and created nearly 200 new jobs. Come break bread with us.    See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://a

On today’s episode of _ THE FOOD SEEN _, Maggie Battista of Eat Boutique shares more than 100 recipes to make, wrap, and share, in her book Food Gift Love. Launched as a blog in 2007, Eat Boutique has curated edible gift boxes comprised of small batch artisan goods from her homebase of New England and beyond, like Lark Fine Foods cookies in Essex MA, Didi Davis’s Rose Sugar from Salt Traders in Ipswich MA, Big Picture Farm goat milk caramels from VT, Preserved Lemon Syrup from Brooklyn’s Morris Kitchen, Quin Candy, and Sqirl jams. Maggie now gives you the ability to be the maker, with lessons on how to send homemade pantry items like, arugula & pistachio pesto, grainy mustard dressing, homemade butter, infused salts and sugars, lemon oil, rhubarb vinegar … and for the sweeter side,graham cracker toffee, salty dark caramel sauce, jam-swirled marshmallows, candied blood orange rinds … and of course, rompopo, a latin eggnog adapted from a vintage cookbook published by the wives of the lawyers of Tegucigalpa

On today’s episode of THE FOOD SEEN, find out when Mexican food went from crunchy shell, ground beef, and shredded cheese taco nights, to transformative tortillas made of fresh masa for Alex Stupak? When this pastry prodigy, when from sweet to savory, yet alone outside of his culinary comfort zone, many questioned his actions. The reaction: Stupak has made us reconsider the the quality of being authentic, and proved that the ubiquitous taco goes way beyond the borders of Mexico. Having opened three Empellon restaurants (Taqueria, Cocina, Al Pastor) devoted to the further exploration of Mexican food, and through his cookbook “Tacos: Recipes and Provocations”, Stupak make you think past El Paso. *photos by Evan Sung *photos by Evan Sung   “Molecular gastronomy started as a movement in science. It was a better understand of what happens when we cook food. It has nothing to do with creativity.” [07:00] “The problem is with a corn tortilla is that it’s a gluten free, fat free, sugar free product. It’s a very un

On today’s episode of THE FOOD SEEN, we unveil the mysteries of food styling with Rebekah Peppler. A Wisconsin cheesehead, Rebekah came to NYC with a journalism degree, and a penchant for pastry. Upon enrolling in the French Culinary Institute, those two worlds collided, becoming a sweet array of dessert focused food media. She knows how to work behind the scenes, gussying up culinary sets, from cookbooks to TV, and videos for The New York Times’ Melissa Clark, but is also a recipe developer and author in her own right. From tweezers to spray bottles filled with cheap vodka, hear how Rebekah, makes the food we see, even better than it’s ever looked before. *photo by Christine Han for Pantry Confidential     “When you’re food styling and representing somebody else, you want to make sure it’s totally accurate.” [09:00] “I don’t think there’s a recipe out there that hasn’t been written, but there’s also unlimited possibilities.” [12:00] –Rebekah Peppler  See Privacy Policy at https://art19.com/privacy and Cal

On today’s episode of THE FOOD SEEN, we return to Senegal with Pierre Thiam. In his follow up cookbook to “Yolele! Recipes from the Heart of Senegal”, Pierre brings a more contemporary perspective to the flavorful food of his complex culture. “Senegal: Modern Senegalese Recipes from the Source to the Bowl”, exlores influences not only by it’s French colonialist past, but digs deeper into the exportation of African heritage to the Americas as well. Okra, rice, and black eyed peas, find their origins in Senegal, alongside more traditional meals Thieboudienne aka Ceebu Jen (aka “The Rice of Fish”), the national dish, meant to be shared from a common bowl. While paying homage to his Senegalese roots, Pierre never forgets to abides by the terenaga tenet, a Wolof word that means more than just hospitality, it’s a way of life. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.