Sharp & Hot

Matt Wang joins Chef Emily Peterson for this week’s episode of Sharp & Hot to discuss electronics, tattoos, olive oil, and grocery shopping. Learn why Emily has a fear of commitment when it comes to tattoos, and hear some discussions regarding Italian olive oil purity. How are some olive oil producers mixing rancid product into their batches. Why does Emily prefer California olive oils? Later, Emily talks to Matt about grocery shopping, and why she has vowed to steer clear of the grocery store until spring! Thanks to our sponsor, Le Creuset. Music by The California Honeydrops. “Being a disciple of Mario Batali, I only keep extra virgin olive oil at home.” [9:55] — Matt Wang on Sharp & Hot

This week on Sharp & Hot, Emily calls Sean DeTore from Seattle to help him cook pasta fazool (or…pasta é fagioli?) over the phone for Valentine’s Day. Sean and Emily lament over the frigid weather this winter, as well as the let down that is bound to occur when you go out to dinner on Valentine’s Day. This program has been sponsored by Le Creuset. Thanks to Cookies. “For any and every recipe that calls for canned beans you should always rinse them.” [26:30] Sean DeTore on Sharp & Hot

This week on Sharp & Hot, Chef Emily brings us thousands of miles away from our snow-covered studio in Brooklyn to the beautiful and warm Caribbean. She helps us get there by way of some nice steel drum island music and Caribbean-themed cocktails. Later, Emily answers a few caller questions about some equatorial dishes! This program has been sponsored by Le Creuset. _Image by Chef Robert Danhi_ “You can use any rum you want to make a painkiller.” [28:00] Emily Peterson on Sharp & Hot

This week on Sharp & Hot, Chef Emily explores why the cold weather makes everyone sick, and provides some insight on the best culinary cures around the world for the common cold. After the break, Emily revisits her food therapy session from last month with couple Allison Hamlin and Sam Natale. The two talk about how their relationship in the kitchen has changed since their last visit to unofficial therapist Chef Emily Peterson. This program has been sponsored by Le Creuset. Today’s music provided by The California Honeydrops. “I didn’t have pants on, of course I was shocked!” [25:10] Sam Natale on Sharp & Hot. “I might just have cabbage issues.” [26:55] Allison Hamlin.

On this week’s episode of Sharp & Hot, host Chef Emily Peterson welcomes Jen Andrews as her guest, and they discuss a great breaded chicken dish that Jen is excited to try out. After the break, Chef Emily and Jen talk about lentil soup. This program has been sponsored by Le Creuset. Music provided by The California Honeydrops. “If you want moist chicken, the key is to use thighs.” [11:20] —Chef Emily Peterson on Sharp & Hot

Chef Emily Peterson starts of Sharp & Hot in 2014 by sharing her audio report on Olive Lynch’s innovative black soldier fly larvae composting and recycling system. Hear how these little worms can help reduce landfill waste and benefit aquaculturists! Later, Emily chats with a casting representative from MasterChef Junior about their upcoming New York City casting for child culinary prodigies. What are Emily’s culinary New Year’s resolutions? Find out on this week’s installment of Sharp & Hot. Thanks to our sponsor, Le Creuset. Music by The California Honeydrops. “The cost to recycle food waste in New Jersey is less than to just throw it in a landfill due to tipping fees.” [6:15] — Olive Lynch on Sharp & Hot

This week on Sharp & Hot, host Emily Peterson brings in Daniel and Rebecca Dengrove, the brilliant minds behind Brewla Bars to discuss how the idea for their products came about. But first, Emily answers a few listener questions, and runs us through the process of cooking a perfect Christmas bird! This program has been sponsored by The International Culinary Center. Music provided by Four Lincolns. “I would just love to see everybody have a taste [of a Brewla Bar] and love it. You can have something that tastes great and is full of nutrition.” [27:30] —Daniel Dengrove on Sharp & Hot

This week on Sharp & Hot, chef Emily Peterson assures us that there truly is no such thing as a dumb question, and tells us some stories about why you should always ask if you’re curious. After the break, Emily brings in a couple who has some difficulties in the kitchen, and advises them on some ways to improve that aspect of their relationship. This program has been sponsored by Le Creuset. “It gives me great pleasure and satisfaction when the dishes are lined up at 90 degree angles, and it makes me feel better about things in my life that I don’t have total control over.” [25:45] — Allison Hamlin on Sharp & Hot

This week on Sharp & Hot, host chef Emily Peterson brings in Elizabeth Streb, choreographer, performer, and teacher of contemporary dance, to discuss how she fought her way to getting a job as a chef in New York City. After the break, Emily draws on Elizabeth to answer a fan’s question. Finally, Emily asks her guest about the role that cooking and hunting played in her upbringing. This program has been sponsored by Le Creuset. Music provided by The California Honeydrops. Photo by Dan Kitwood “My dad would shoot anything, and then we’d have to eat it.” [25:45] — Elizabeth Streb on Sharp & Hot

Chef Emily Peterson opens the phone lines on this week’s edition of Sharp & Hot to answer listener Thanksgiving questions! Tune in to this program to hear Emily give some tips on cooking the perfect bird and stuffing. How do you remove burnt cranberry sauce from your favorite pot? Learn how to season the ultimate gravy, and find out how to spice up your Thanksgiving leftovers! This program has been sponsored by Consider Bardwell. Music by The California Honeydrops. “For the bird, you have to figure one pound per person… People seem to be big fans of having one giant bird on the table, but I like to suggest people to get more than one turkey.” [8:35] “If you wouldn’t drink the wine, you shouldn’t try to cook with the wine. You’re still putting it in your body!” [10:30] — Chef Emily Peterson on Sharp & Hot

This week on Sharp & Hot, host Chef Emily Peterson shares a bit of advice on how to survive the holidays with your extended family. After the break, Chef Emily shares some helpful tips on how to remove the seeds and juice from a pomegranate. She also describes a few simple dishes to prepare for your holiday guests to nibble on and stay happy! This program has been sponsored by Consider Bardwell. Music provided by The California Honeydrops. “[When you’re boning a chicken,] if it isn’t easy, you’re doing it wrong.” [9:50] — Chef Emily Peterson on Sharp & Hot

In this episode of Sharp & Hot, Emily Peterson walks her friend Sean DeTore through the preparation of a recipe for stuffed mushrooms. The host of a podcast called “The Mixtape”, Sean also enjoys a side hobby of making piñatas. Emily also offers a great cooling tip just before the break! Then, she advises a listener on how to clean and prepare leeks, and ponders a curious problem with making gnocchi. This program has been sponsored by Route 11 Potato Chips. Music provided by The California Honeydrops. “Even if the garlic does burn, I still use it in my recipe because no one can tell… right?” [7:05] —Sean DeTore on Sharp & Hot

This week on Sharp & Hot, Chef Emily Peterson is talking and tasting wines from Argentina with Jon Staenberg! Jon Staenberg founded Hand of God Wines after falling in love with wine while studying at Stanford University near California’s wine country. Hear how Hand of God was created serendipitously after a few bottles of wine and a steak dinner with an Argentinean winemaker! Is Jon a religious zealot? Find out what historic World Cup moment inspired the name of Hand of God Wines! What foods pair best with wines from Argentina? Tune into this episode to hear one of Jon’s “culinary confessions”! This program has been brought to you by Brooklyn Slate. Music by The California Honeydrops. “One of the nice things about wine is that it actually brings you to the present.” [5:10] — Jon Staenberg on Sharp & Hot

This week on Sharp & Hot, Chef Emily Peterson celebrates Halloween with spooky stories about listeria, and a guest call from psychic medium and ghost investigator Craig McManus! Tune into this episode to hear about Emily’s experiences with spirits, and how they have revealed themselves via scents and taste! Does salt repel ghosts? Has Craig ever been followed by spirits, and what causes ghosts to stay in the mortal realm? Find out why spirits are so attracted by and tied to specific foods. Can ghosts taste vicariously through the living? Find out all of the answers to these otherworldly questions on this week’s edition of Sharp & Hot! Thanks to our sponsor, Whole Foods. Music has been provided by The California Honeydrops. “Spirits often use a scent or a taste of food in order to identify themselves because we hardly ever see them during the daytime.” [7:05] — Craig McManus on Sharp & Hot

What’s the correct way to control your sugar craving? Chef Emily Peterson tells us how on today’s episode of Sharp & Hot – learn why choosing one delicious piece of real, wholesome food, is much more satisfying than 15 pieces of store bought sugar cookies. Also find out why choosing whole milk over skim milk offers far more health benefits, contrary to what many people think when buying their milk. Lastly and as always, Emily answers your questions on today’s show. Find out which kitchen appliances are essential in any home, what kind of pans Emily uses in her own home, and which cookbook has become one of Emily’s favorites. This program has been sponsored by Underground Meats. “If you are eating something real that came from the earth, you will tend to eat a lot less of it.” [10:45] “I always take cookbooks out of the library first, so I could try their recipes.” [28:30] — Emily Peterson on Sharp & Hot

Home gardening: is it worth it? This week on Sharp & Hot, Chef Emily Peterson talks about the steps to creating her own home garden. Find out what vegetables Emily is still harvesting, and what crops were less successful. Learn about seeding, pest control, and more! Later, Emily answers a listener question about mushrooms with the help of Dr. Roy Halling of the New York Botanical Garden. What should beginning foragers know about harvesting wild mushrooms? Find out more about mushroom cultivation, and learn why certain varieties cannot be farmed. How does knife sharpening differ for Japanese and French blades? Find out on this week’s Sharp & Hot! Thanks to our sponsor, Heritage Foods USA. Music was provided by The California Honeydrops. “If you don’t know anything about mushrooms and you go out foraging, there’s a possibility that you’re going to make yourself sick. You have to know what you’re collect and what you’re going to eat.” [18:45] — Dr. Roy Halling on Sharp & Hot

This week on Sharp & Hot, Chef Emily Peterson gives a few tips about starting a food blog. And no- it’s not as easy as it looks. Hear why only passionate writers should delve into the world of food blogging, and why it’s not a lucrative business model. Later, Emily gives her knife recommendations. Why is it important to buy expensive, full tang knives for your home kitchen? Hosting a party soon? Then tune in to hear what inexpensive wines you should use for entertaining purposes. Finally, learn what kind of playlist can provide hours of fun at any party or gathering. This program has been brought to you by Underground Meats. Music by The California Honeydrops. “In the back of my mind, I always thought I was going to be able to cash in because my food blog. And I did… emotionally! I haven’t seen a dollar from it.” [6:50] “Do it because you love to do it. Do it because you would be writing all of the stuff in your blog if no one was going to read it.” [10:40] — Emily Peterson on Sharp & Hot

Chef Emily Peterson welcomes author and Found Magazine co-creator Davy Rothbart as her first guest on Sharp & Hot! Davy is in town to celebrate the paperback release of his book My Heart is an Idiot. Tune in to hear the duo discuss storytelling, familiar faces, and the best food spots in Ann Arbor, MI. As a child, did Davy learn any cooking expertise from his parents? Later, hear Davy’s opinion on starting a creative business from scratch. What’s the allure of leaving a stable 9-to-5 job? Emily plays a recorded answer to last week’s “Question of the Week”, and Davy talks early food memories? Find out where you can learn more about Davy, Found Magazine, and My Heart is an Idiot on this week’s edition of Sharp & Hot! This program has been brought to you by Heritage Foods USA. Music provided by The California Honeydrops. “We only live once- there’s security and stability in the 9 to 5 job, and that has its benefits. But you want to spend your time doing something you love!” [23:00] — Davy Rothbart on Sh

Rule number one of being a teacher: do your research! This week on Sharp & Hot, Chef Emily Peterson tries to take the spice out of hot peppers. Tune into this episode to learn if it is possible to remove the heat from chiles when making pepper sauces, salsas, and more. Later, Emily answers some call-in questions regarding serial instagramming and potlucks for weddings! Find out about some listeners’ favorite meals. Don’t miss this week’s edition of Sharp & Hot with Chef Emily Peterson! Today’s show has been brought to you by S. Wallace Edwards & Sons. Music has been provided by The California Honeydrops. “That’s one of the things that makes a good teacher- give me the time, and I’ll give you the information. As it turns out, I don’t know everything…” [4:15] — Emily Peterson on Sharp & Hot

Welcome to the second installment of Sharp & Hot with Chef Emily Peterson! After wrangling with her new Twitter account Emily gets into the nitty gritty of quitting commodity meat! Tune in to hear Emily’s tips on avoiding commodity four-legged animals, and how to handle situations where less-than-desirable industrial meat is offered at a meal or gathering. Later, Emily answers some listener questions about canning, food miles, soda addiction, and keeping celery rigid! Hear a listener answer to last week’s “Question of the Week”, and learn about Emily’s ultimate culinary fear! This program has been sponsored by Hearst Ranch. Music has been provided by The California Honeydrops. “Don’t buy meat in the supermarket… The rule of thumb is this: if it’s fluorescently lit, you probably shouldn’t be buying it!” [5:50] — Chef Emily Peterson on Sharp & Hot