Talking With My Mouth Full

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Another chaotic tech day: An hour of audio problems before the show even begins. The invitation went out to 250,000 people; by the time they got the show running, 16 lovely souls had joined. David was cursing like a sailor off-camera. Business as usual.* 1:56 — Amy’s food week: Passover, Easter, cardamom buns, and scrambled eggs: Amy hosted both Passover and Easter in the same week — a double-whammy that was exhausting and wonderful. She made the cardamom buns from Juno Bakery in Copenhagen again (they came out beautifully), and then had a quiet week after that, during which she rediscovered the joy of perfect scrambled eggs: generous olive oil, high heat to start, back of a fork, constant small wrist movements to create tiny curds, then immediately turn the heat down. Creamy, silky, and completely underrated.* 4:30 — Amy’s Weekends with Yankee shout-out: Episode two of the new season is out now on public television. Featured

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:04 — Another chaotic start: David accidentally goes live 10 minutes early, Amy drops off before we’ve even begun, and Domenica Marchetti is sitting patiently waiting while the hosts sort themselves out. Welcome to live television, folks, take two.* 5:47 — Big news: SiriusXM signed us!: David announces that SiriusXM has reached out, signed a $2.1 million contract, and created an entire channel called “Culinistas” for them. Amy plays it beautifully straight — until someone notices it’s April 1st. David: “Do you realize SiriusXM has no idea who we are? I bought it!” April Fools. Amy: 1, David: 1.* 9:39 — Amy’s food week: Providence, Rhode Island food festival: Amy attended a celebration of Providence’s dining scene — a city that, like Portland, Maine, punches way above its weight in food culture. She toured Johnson & Wales College of Culinary Arts, did a panel with food writer elyse major, and came away wanting to move there immed

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome to the live, and a tech hiccup: We start strong (one minute early!) before Amy promptly drops off the call. Welcome to live television, folks.* 2:22 — Big announcement — we’re moving to Wednesdays at noon ET: David (Fatty Daddy) is almost 66 and exhausted by late-night shows. Starting next week, Talking with My Mouth Full goes live every Wednesday at 12 noon Eastern. West Coasters, that’s 9 a.m. Europeans, we see you, too.* 6:20 — Amy’s sourdough report: The Miche: Amy’s been baking her way through the King Arthur Big Book of Bread, and this week’s loaf was a miche — a classic French whole-grain sourdough, deeply tangy, chewy, and wonderfully moisture-retaining. Her starter is named Lazarus (given to her by a pastry chef at The Alna Store in Maine), and the name fits.* 10:28 — David’s food week: Lasagna Bianca and the Coca-Cola Brisket Aftermath: David finally had all the right cheeses (ordered from Caputo’s) for his f

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome to the video era: A warm welcome to our podcast listeners as we officially embrace both audio and video on Substack. Plus, a big hello to Rob Machado, Christy, Marianne, Susan, Deb, and our friends watching from Brooklyn!* 0:31 — St. Patrick’s Day shenanigans: Neither of us is Irish, but we’re definitely wearing our green and celebrating anyway.* 0:40 — The debut of “Winchell the Wattle”: It’s the end of turtleneck season, which means it’s time to embrace the author-photo scarf look.* 1:42 — An Irish-Italian Boston Funeral: Amy shares a beautiful story about a Quincy funeral that perfectly blended Irish and Italian traditions with potato and chicken dishes at the Sons of Italy.* 3:25 — The Soda Bread run-down: We discuss Darina Allen’s moist yogurt version, Amy’s apple and currant recipe, and Nancy Mock’s decadent chocolate chunk soda bread.* 7:00 — The Secret to Stuffies: A deep dive into New England stuffed quahogs,

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome & Who’s in the Room: Shoutouts to the live audience, plus a surprise cameo from The One—joining from 5,400 miles away in Uruguay while David holds down the fort.* 1:05 — Amy’s Food Week: Chicken meatballs with creamy Parmesan orzo (Half Baked Harvest), two rounds of sourdough, a buckwheat coconut chocolate chip cookie revelation from Sister Pie, and a sneak peek at a summer heirloom tomato and crispy chickpea salad destined for Yankee’s July issue.* 5:38 — David’s Food Week: The Great Cheese Hunt: Nine or ten sources, zero Scamorza—until Caputo’s of Salt Lake City saved the white lasagna. Plus: a slightly underwhelming (but lobster-knuckle-redeemed) dinner at the Mermaid Inn.* 12:30 — Mailbag: Queen-of-the-night tomato seeds from BBQ Goddess near Yosemite, and a stunning Italian cookies cookbook sent straight from Domenica Marchetti herself.* 17:38 — Kate McDermott Joins the Show: The Pie Whisperer is in da house!

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 01:28 — Why the Podcast stopped (The “Icky” Business of Sales): A candid look at the costs of production and why going “unscripted” on Substack is the new frontier.* 05:15 — The “Day-to-Day Grind”: Amy reveals how even a professional food editor loses the spark for cooking dinner (and the “Hello Fresh” solution).* 09:20 — The “Juno The Bakery” Mystery: Why are some of the world’s best bakery books so badly written? Amy and David vent about confusing recipes.* 11:45 — The 2-Ingredient Flatbread Debate: David’s “outrage and indignation” over viral TikTok food trends versus real culinary craft.* 13:21 — The Homemade SpaghettiO’s Reveal: David explains Anellini pasta and how he turned a canned childhood memory into a gourmet flat-lay.* 18:53 — Behind the Lens: David shares his specific lighting secrets (Godox AD 600) and how he makes “brown food” like chocolate mousse look like art, not

WATCH THE EPISODE HEREIn This EpisodeSt. Patrick’s Day & My Corned Beef Cure + Cook KitRecipes* Slow Cooker Irish Beef Stew* Homemade Pastrami* Corned Beef Hash* Twice-Baked Potatoes with Corned Beef* Beef and Guinness Pie* Cowboy Steaks with Guinness Sauce* Pan Boxty ~ Irish Potato Pancakes* Irish Soda Bread* Guinness Ice Cream Float* Chocolate Guinness Cake* My Corned Beef Cure + Cook KitThe Gear: Le Creuset vs. Misen Nonstick* Misen Nonstick SkilletThe 2026 Cookbook Sneak Peek* Cookies by Vaughn Vreeland* Book of Pizza by King Arthur Baking Company:* Centerpiece by Helen Graham* Loaf Tin Bakes by Flavie Millet-Joannon* Who Put the Beef into Wellington? by James Winter This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

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Yeah, we know. It sounds like a cheesy 1960s song. And speaking of the '60s, neither Amy nor producer Adam were alive at the time. Only David was.And that got us thinking: What were the foods we loved, adored, and lived for through the stages of our lives? Everything from Pop-Tarts (David remembers when they didn't come frosted) to Amy's beloved chili crisps.Listen along and tell us on our Patreon page (it's free to join) what were the foods of your life?Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Surprise CupcakesMatzo BreiPaper Bag Meatloaf3 Cup ChickenBatter-Fried ChickenFlourless Chocolate Cloud CakeHomemade MustardEggless Chocolate Cookie Dough--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/

Today, we had the privilege of interviewing the multi-talented Nathan Myrvold, the renowned scientist, archeologist, physicist, photographer, chef, and author of the acclaimed Modernist Cusine books. Our discussion centered around his latest masterpiece, the comprehensive Modernist Bread at Home.In his ineffable way, Nathan talks bread history, science, lore, and technique. Take a listen, but make sure to have a pen and paper with you. There's a lot a useful info for the next time you bake a loaf.Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Slow-Roasted Leg of Lamb Ina Garten's Lemon Mashed PotatoesChocolate cake with Salted Caramel FrostingRhubarb Upside-Down CakeRhubarb Eton MessNathan Myhrvold's Challah (Available to Patreon subscribers in our latest newsletter)Nathan Myhrvold's Hawaiian Rolls (Available to Patreon subscribers in our latest newsletter)--Follow us on social:Instagr

Today we're talking about one of our favorite foods (and maybe yours?): pasta! And our guest is the always charming, delightful, and generally mensch-y Dan Pashman. You may know Dan from his popular podcast, The Sporkful. You may know him as the inventor of his very own pasta shape, Cascatelli. Or you may know his new book, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In any case, you definitely wan to know him. He'll have you thinking about pasta is entirely new and very delicious ways.Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Roasted Fresh Ham with Spiced-Maple GlazeOrange-Rosemary CarrotsButter-Roasted Potatoes with DillMalfatti (Spinach Dumplings)"Onescotti" Biscotti (Available to Patreon subscribers in our latest newsletter)--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdver

In this episode, Amy and David tackle your toughest questions. Everything from why does garlic sometimes turn blue to why does pineapple make my mouth tingle to should I wash my chicken before cooking it?Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Hartlley’s Pork Pies, Fall River, MAApple Celery SaladWhite Chocolate Whisper Cake with Pistachio ButtercreamCheesy Cabbage TteokbokkiZeppole--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

Okay, this is a bit of a departure for Amy and David. What started out as a simple, straightforward interview about mindful eating with former ABC correspondent Dan Harris (now a leading teacher, practitioner, and best-seller author on meditation) became an engrossing discussion of self-defeating behavior and self-talk, the toxicity of body shaming, "Big T" and "little T" trauma, and ways out of the morass.Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Restaurants and RecipesSushiichi, NYCCollard Green Salad from Harrisville General Store, NHHomemade PastramiSuzanne's Italian-style Fish Stew (Suzanne added 6 large shrimp, 1/2 fennel bulb, 2 large leeks, and red pepper flakes)Dan Harris10% Happier by Dan HarrisTen Percent Happier podcastTen Percent Happier appInstagramWebsite--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytrave

Tomorrow, Sunday, March 9, 2024, is the 96th Annual Academy Awards. In their inimitable way, Amy and David created their own show—The First Annual Talking with My Mouth Full Food Awards. In it, they nominated, voted, and named their own winners in categories such as Best Funny Food Scene, Best Food Opening Credits, Best Scene with Raw Eggs (or the Irving G. Thalberg Salmonella Award), and so much more. Put on your gown or tux and join them!Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:RecipesCider-braised Rosemary Chicken with Leeks & BeansBlueberry Snacking CakeFlapjacks (Amy filled them with fresh raspberries)Golden SyrupNYT Marry Me Chicken***Food ScenesWilly Wonka Opening sceneMeryl Streep moans, "Butter!"Eat Drink Man Woman opening sceneTortilla Soup opening sceneBreakfast at Tiffany's opening sceneThe lobsters are loose in Annie HallThe family dinner in Saturday Night Fever"

We’re always looking for kitchen hacks and shortcuts to make your life easier. We’re not purists and we feel that most of the time, perfection isn’t worth the pursuit. However, there are some techniques, tools, and habits that really make your cooking better, and we’ve spent some time compiling a list of the fussy and annoying things that we feel are worth the trouble. Let us know if you agree!Please consider becoming a supporter of our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Homemade Corned BeefHomemade PastramiBrownie PieCoconut Cream PieSour Cream Sugar CookiesSplit Pea Squash Stew with Basil and Serrano--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

Tony Bourdain isn’t the only one who tells all! Sparked by Amy's recent confession that she doesn't like--GASP!--mashed potatoes, our beloved hosts reveal a confessional's worth of secrets about making sourdough, shoplifting children, expired half and half, dog kibble--and so much more.Please consider becoming a supporter of our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Julia Child's Coq au VinMeatball StroganoffVeal PiccataMare Luna restaurantMarie's Crisis CafeDaily ProvisionsAmy's Instagram post about icky food words--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

In this episode, Amy and David pass along their favorite kitchen hacks, shortcuts, and quick tips to make your time in the kitchen more efficient and economical. (Oh, and learn what a "sucky machine" is...Please consider becoming a supporter of our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!In this episode:Italian Sausage SoupBlizzard BeefBaker's Joy SprayPastry Rolling Cloth SetStupid Kitchen Hacks 1Gross Kitchen Hacks 2Petition for HBO’s “Julia”--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

Happy New Year!Amy and David look ahead at what we'll be eating and drinking (or not) in 2024. They also review last year's predictions and to see how they held up. Amy confesses to her bizarre aversion to potatoes, and David butters us up with some, well, embarrassingly saucy talk.Please become a supporter of our show. For as little as $5.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

Amy and David share their favorite Christmas recipes, memories, and holiday cooking tips.And become a supporter of our show. For as little as $5.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!Recipes mentioned in this episode:Oyster StewBeef WellingtonDry Cured Rib RoastSlow-Roasted Beef TenderloinPotatoes DauphinoiseMom’s Green Onion Dip with Ruffled Potato ChipsManicotti Made with Fresh CrepesLobster Mashed PotatoesCrispy Brussels Sprouts with Maple-Glazed WalnutsLemon-Pistachio Bundt CakeChocolate Peppermint Cloud CakeMocha Bundt Cake with Coffee DrizzleTiramisu Charlotte RusseMom’s Cherry Nut CakeStollenGingersnap BrowniesPeppermint BrowniesPecan Puffs--Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertising Inquiries: https://redcircle.com/brands Get full access to The David Blahg at davidleite.substack.com/subscribe

Welcome to season four! Amy and David are back for a special three-episode arc for the holidays. In today's show, we tackle the biggest Turkey Day disasters and how to fix them. Also, David offers up his foolproof five-day cooking schedule so that all you have to do on Thanksgiving is roast the bird and reheat the sides. Oh, and watch the Macy's Thanksgiving Day Parade.Recipes mentioned in this episode:Dry Cured Turkey with Sage and ApplesDry Cured Turkey with Juniper and RosemaryDry Brined TurkeyRoasted Garlic Mashed PotatoesSweet Potato Soufflé with Pecan Crunch ToppingCrispy Caramelized Sweet PotatoesSpicy Roasted Brussels SproutsBrussels Sprouts with Dates, Walnuts, and LemonChai Spiced Cranberry SauceEarl Grey Cranberry SaucePumpkin Chiffon PiePumpkin Cake with Maple Cream Cheese FrostingPumpkin Pecan Pie--Leave us a message and be on the show!: https://leit.es/chat.Follow us on social:Instagram: @amytraverso @davidleiteTwitter: @amytraverso @davidleiteFacebook: @amytraverso @davidleiteAdvertisin