Sharp & Hot

On this week's episode of Sharp & Hot, Chef Emily is joined in the studio by Heritage Radio Network's own Allison Hamlin, who just returned from a retreat in Colombia. Tune in to hear them discuss getting away, letting down your guard, and being ok with it. After the break, they answer a listener question about which kind of salts to use, and when.

On this week's episode of Sharp & Hot, Emily welcomes chef, television personality, food writer, and restauranteur Clodagh McKenna to the studio. Clodagh is the author of five best-selling cookbooks, including Clodagh’s Irish Kitchen and Homemade. She made her U.S. television debut with her hit TV series Clodagh's Irish Food Trails, is a regular on the Rachael Ray Show, and has cooked on NBC’s Today Show, The Nate Berkus Show, The Late Late Show, Esquire TV and many more. Guinness Cake from Clodagh’s Irish Kitchen by Clodaugh McKenna This cake can only be described as dark and majestic. The bitterness of the Guinness is balanced by the sugar and the vanilla icing adds a fluffy lightness to balance it perfectly. I make this at my restaurant, Clodagh’s Kitchen, using a locally brewed stout called O’Hara’s, which is similar to Guinness. If you don’t like stout, worry not – you will like this cake! The caramel and coffee flavors make this cake one of the best that I have ever made or eaten… Trust me! Serves 1

On this week's episode of Sharp & Hot, Chef Emily Peterson is joined in the studio by Heritage Radio's own Jack Inslee and Allison Hamlin to debrief after their recent trip to the Charleston Wine + Food Festival (spoiler alert: clam chowder poutine). After the break, they share some personal experiences with willpower and cravings.

On this week's episode of Sharp & Hot, Chef Emily Peterson is joined in the studio by Peter Hoffman & Mike Laarhoven of Back Forty West. This Sunday, March 6th, Back Forty West is hosting its annual Cassoulet Festival, featuring five chefs, five takes on pork and beans at their best, plenty of rustic red wines, winter greens, and a citrus sorbet to keep everyone’s palates refreshed.

On this week’s episode of Sharp & Hot, Chef Emily Peterson welcomes guest Liz Carlisle, author of Lentil Underground. The book tells the story of David Oien, who leads a thriving movement of organic farmers working with heirloom seeds and biologically diverse, sustainable farm systems, in defiance of corporate agribusiness.

This week on a new episode of Sharp & Hot, host Chef Emily Peterson chats with the founder of Victory Garden's goat milk ice cream, Sophia Brittan. She is also joined by the band Evening Hymns, straight out of the great north, as they play some real "evening hymns."

Jennifer Leuzzi, Host of **Tech Bites, ** joins Emily Peterson for an in-depth conversation on passion. They answer an incredibly powerful and personal listener letter and tackle issues from career advice to fast food nostalgia.

On a jam-packed episode of _ Sharp & Hot _ Emily Peterson is first joined by the legendary Sam Sifton, national editor of The New York Times, that newspaper’s former restaurant critic, and a food columnist for the Sunday Times Magazine. Later in the show, Ida Blue & Binky Griptite perform some live songs in anticipation of their upcoming gig at The Bitter End. “Let’s be straight. The New York Times has made a serious commitment to food journalism as a service to its readers and users and we’re well aware that this service will be used on phones. I want to make it really simple for people to access our journalism and recipes […] when they want them on the devices they use.” [12:30] — Sam Sifton on Sharp & Hot  

Find out about the Brooklyn Bread Lab on this week’s episode of _ Sharp & Hot _. Emily Peterson is joined by team behind The Brooklyn Bread Lab, a pop-up test kitchen devoted to the final food frontier: grain. Bread’s gotten a bad rap, and they want to change that. So they’re making breads, pastas, and pizza the old-fashioned way in the heart of Bushwick. Everything they make is 100% from scratch, made with responsibly sourced whole grains and nutrient-rich flour that’s milled to order, in-house. They want to make better bread, share it with you, and teach you how to make it, too.

What do the music industry and ramen have in common? Tune in to this week’s episode of _ Sharp & Hot _ as Chef Emily welcomes Sarah Gavigan to the studio talking how she went from licensing music in LA to cooking in Nashville for a living.  Sharing how eating ramen had always brought so much joy, paired with the subsequent lack of ramen in the Nashville area, Sarah decided to dedicate herself to learning the craft of making traditional ramen. After testing recipes with friends, she started doing pop-ups all over town with great success. Finally, in 2014 Gavigan and her husband Brad opened POP Nashville, which housed Otaku South until May 2015. This long journey eventually lead them to what is now Nashville’s first dedicated ramen shop – Otaku Ramen. Sarah expands on her second restaurant, Little Octopus, a modern restaurant serving flavors from everywhere, ingredients from here, and options for everyone. “Running a pop up is like being on a film set: you have to think ahead, organize, and then go for it

This week on _ Sharp & Hot _, a vegetarian drinks bone broth! Our very own Allison Hamlin, Deputy Director of Heritage Radio Network, takes the challenge and comes out a changed woman. Other topics included in the show are Jack’s decision to drop breakfast and Emily’s 6-minute plank dreams. It’s a good one!

It’s a family affair this week on _ Sharp & Hot _. Emily Peterson is joined by…..drumroll please…. her husband Mark! Mark is joined by Allison Hamlin and Jack Inslee from the Heritage Radio Network team to talk about 2016 home cooking resolutions _aspirations. _From Fresh Direct to recipe books, everything is covered in this intimate exploration of cooking at home.

On a special episode Sharp & Hot, Emily Peterson is joined by Andrew F. Smith, the editor of  **Savoring Gotham: Celebrating the Making of the Definitive Companion to New York City’s Food. ** New York City boasts the world’s most diverse, fascinating, and ground-breaking food scene. Whether dining in iconic or trend-setting restaurants, noshing on vibrant street food prepared by new immigrants, or filling one’s basket at markets catering to ethnic heritage or gourmet aspirations, New York City’s opportunities for cosmopolitan eating are unparalleled.  New York also has pioneered solutions to complex issues, from launching farmers’ markets and tilling urban gardens be they in vacant lots or on pristine rooftopsto politically-charged battles over licensing laws, school food and soda sizes. Andrew F. Smith is a writer and lecturer on food and culinary history. He serves as the general editor for the Edible Series, published by Reaktion Press. He also teaches Food Studies at the New School University in New Y

On a special and festive episode of _ Sharp & Hot _ Emily Peterson has a whole of of fun on air. April Wachtel makes incredible cocktails on-air and talks about the ever-growing beverage community and Isaac Gillespie sings Christmas songs on a Ukulele like you’ve never heard before. It’s a trip!  

What if you HATE the holidays? What if instead of Thanksgiving dinner, you want Friendsgiving dinner? Are you allowed to opt-out? Are you a bad person for bailing on your family? Join Emily Peterson on a special episode of  Sharp & Hot as she’s joined by Licensed Therapist Christopher Torsiello for an honest conversation about unsubscribing in real life.

So you want to throw a dinner party? This week on Sharp & Hot, Emily Peterson sets out to help you on your path to entertain. She’s joined by trained chef and professional party person Rebecca Salisbury who shares lots of tips and trickers for listeners to host friends without a hitch. Heritage Radio Network Deputy Director Allison Hamlin and Executive Producer Jack Inslee also chime in with some thoughts and advice.

It’s a sourdough starter Sharp & Hot spectacular! Emily Peterson is joined by Sarah Owens, author of _Sourdough: _Recipes for Rustic Fermented Breads, Sweets, Savories, and More and proprietor of BK17 Bakery. Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery,BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. “You never want to underfeed your starter. If you leave it on the counter for a couple of days, you can feed it back to back two or three times in 8 hour intervals and get that microbial population going again.” [23:00] “Comm

STOP WORKING FOR FREE! That’s the moral of this week’s episode of _ Sharp & Hot _ as Emily Peterson shares some personal stories of work, failure, success and struggle. Tune in for a candid conversation about how much writers are paid, why exposure can’t pay the bills and how the media landscape has changed. “There’s a misunderstanding that if you just get published the world will open up in front of you.” [05:54]

This week on _ Sharp & Hot _, Chef Emily kicks off the show with a crazy story about a recent encounter with cheese mites! After the break, guest Zoe Maya Jones joins in studio discussing the Mexican holiday, Day of the Dead.  Raised in Cancun, Mexico, she relays that the spirit of the day is more joyful than solemn and along with traditional foods and celebrations, the holiday encourages visits by the departed souls to hear prayers by the living directed to them.  Zoe shares great insight on the sugar skull phenomenon as well as how she celebrates the day while living in NYC, plus details on her co-owned chocolate subscription service, Chellaoui Chocolatier.   Click here for more on Day of the Dead! “In Aztec culture, and many other belief systems, you never really die.  You just move on to another life; so it was really a celebration more than a mourning of people who had passed. Similarly, now it is the same.” [11:44] –Zoe Maya Jones on Sharp & Hot  

This week on _ Sharp & Hot ,_ Emily Peterson is joined by Chef Russ Moore and Allison Hopelain of Camino. They recently released This is Camino, a cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes. After a visit to Camino, _New York Times _writer Mark Bittman wrote of head chef Russell Moore, “What’s important but is impossible to describe is the strength and utter brilliance of his flavor combinations and the downright simplicity of it all. Moore has a palate that cannot be stopped; everything tastes as if it were created to go with everything seasoning it.” Camino is no stranger to this kind of praise–the locally beloved but nationally acclaimed restaurant is known and respected in food and chef circles. Since opening in 2008, Camino has become known for its exciting menu (most of the food is cooked in their fireplace) and the tight-knit community of chefs who love the restaurant. This network is a