Salt & Spine

Katie Parla on Rome: 'Enduring, Chaotic, and Always Hungry'

You first heard Katie Parla on our show a couple years ago when we recorded a live episode at Omnivore Books (hi Celia!) in San Francisco to discuss her then-newest cookb

Cathy Whims on Forty Years of Cheffing, Her First Cookbook, and the Art of Simple Cooking

After more than four decades in professional kitchens—including twenty years as chef-owner of Portland's beloved Nostrana—Cathy Whims has published her first cookbook. Th

Peter Som: 'People Aren't Coming for a Michelin Dinner—They're Coming to Hang Out With You!'

Fashion designer Peter Som joins us to talk about his new cookbook Family Style, the Cantonese grandmother who taught him that food is love, and why entertaining should f

John Bersani on the art of Tuscan hospitality

Hi there, happy Thursday! Recording this week’s episode with John Bersani reminded me why I started Salt + Spine in the first place: to sit down with a cookbook author

Deuki Hong & Matt Rodbard chart a culinary revolution in Koreaworld

Hi there, happy Thursday! What I’m Reading… * Food photographer extraordinaire Eva Kolenko (who’s shot more than 50 cookbooks) has a new Substack and she’s pulling back

In Their Words: Elizabeth Poett on Life and Legacy at Rancho San Julian

Elizabeth Poett reads from 'The Ranch Table' about cattle herding and the rhythm of ranch life. This is a public episode. If you'd like to discuss this with other sub

A year of recipes and stories from Elizabeth Poett's California ranch

It’s been over a year since I traded my life in California for one in Italy. And while I’ve easily fallen into daily life here, I still crave the way California marked th

In Their Words: Makenna Held on Embracing New Beginnings

Makenna Held reads from 'Mostly French' about a life-changing purchase and personal discovery. This is a public episode. If you'd like to discuss this with other subs

At Julia Child's French home, Makenna Held is leading a recipe-free revolution

Mostly French with Makenna Held Host Brian Hogan Stewart is joined by his guest, Makenna Held, on the latest episode of Salt + Spine' now part of the Heritage Radio Netw

Tyler Florence on grilling, fame, and embracing the unknown [Live from Cookbook Fest 2024]

Live from Cookbook Fest with Tyler Florence In this episode of Salt and Spine, host Brian Hogan Stewart interviews acclaimed chef Tyler Florence live from Cookbook Fest

In Their Words: Viola Buitoni on the Timeless Taste of Bottarga

Enjoy this excerpt as Viola Buitoni reads from Italy by Ingredient. As Viola recounts, one vivid memory stands out from her childhood. It was a late September day when

How Viola Buitoni turns simple pantry ingredients into Italian magic

Exploring Italy by Ingredient with Viola Butoni In this episode of Salt and Spine, host Brian Hogan Stewart welcomes Viola Butoni to discuss her first cookbook, "Italy b

In Their Words: Sohla El-Waylly Reads from 'Start Here'

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Sohla El-Waylly is teaching a new generation how to cook

Episode 168: Sohla El-Waylly This week, Sohla El-Waylly joins us to #TalkCookbooks! I was so thrilled to have Sohla join us in studio for a chat about her career and her

Lara Gilmore on building an Italian hospitality powerhouse

This week, Lara Gilmore joins me to discuss Slow Food, Fast Cars, the latest book from her and her husband, chef Mossimo Bottura. The book tells the story—through photog

James Park gets spicy & saucy with his debut, Chili Crisp

Episode 166: James Park This week, James Park joins us to discuss his first cookbook, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings. James

'The State of California Cuisine' is Native, Black, Arab, and More

Well, hello there! It’s been a minute. The Salt + Spine team has been busy taking some much-needed rest—and, of course, planning for an inspiring year ahead. What’s in st

From yuck cakes to vodka sawce, how Dan Pelosi built the Grossy universe

Hi there, I hope those of you who celebrated Thanksgiving had a relaxing and delicious moment of gratitude. Or maybe you went hard like I did? By the way: I’m so thankf

LIVE at Hog Island Oyster Co. with co-founder John Finger and chef John Ash

Hi there. First today: We’re remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie’s work was stunning and

In Their Words: Hetty Lui McKinnon reads from Tenderheart

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe