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Typically, I introduce episodes with a nostalgic story, inviting you all on an emotional journey with me - but I’ve opted out of that today as it doesn’t quite fit. Today’s episode isn’t about the past or the bittersweet memories of loved ones lost -  Rather, it celebrates a friendship rooted in mutual respect and action - action to preserve the skills, wisdom, and cuisine of past generations.  Today, Hank Shaw, owner of the world's biggest wild food site, is sharing a recipe made by his great friend, Patricio Wise. Patricio is a former finance professional, successful serial restaurateur, and immigrant from the Nuevo León region of Mexico to Sacramento, California—and the spontaneous creator of today's recipe: the Deathbed Tacos, so named because Hank would choose them for his last meal and “die happy”.  As for our guest, Hank - well, Patricio himself shared these words about Hank in an introduction to Hank's latest book, Borderlands: Hank used to work as a political reporter, underpaid by his own accounts, and would for years live off the fish and seafood he could catch himself. He has since become, in my not-so-humble opinion, the foremost authority on wild food in the United States. His blog won a James Beard Award in 2013 and if you've ever heard him talk about foraging, fishing, or hunting, you know the man doesn't just read about things—he does them…. But what really sets Hank apart isn't just the encyclopedic knowledge—it's the storytelling. He has this way of weaving personal experience with fact, of grounding hard research in soft dirt. And nowhere is that clearer than in Borderlands. One of the things that struck me most is how he managed to capture the spirit of the people who live in this liminal space between the U.S. and Mexico. People like me, who grew up in Monterrey with Sunday carne asadas… People who know that food isn't just about sustenance—it's about identity. Culture and story. Hank gets that. He gets us. Now, having heard from Patricio about Hank, we welcome Hank to tell us more about Patricio and these birthday tacos that Patricio invented one sweltering night in Sacramento. Listen to Hank Shaw Now Follow The Storied Recipe in Your Favorite Player Hank Shaw's Storied Recipe: Favorite Tacos with Ribeye or Venison https://thestoriedrecipe.com/hank-shaws-favorite-tacos-from-mexican-american-chef-patricio-wise/ Connect with Hank Shaw Hank's website Hunter Angler Gardener Cook Order Hank's new cookbook Borderlands Listen to Hank's podcast episode with Chef Patricio Wise as they talk all about Mexican Cuisine. The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! Recent Episodes 199 The Foremost Wild Food Authority and His Favorite Taco 198 The Magnetic Thai Grandma and Her Soothing Breakfast Jok 197 The 5th Annual Christmas Pudding Episode 196 The Tireless German Oma and Her Creamy Quark 195 The Honest Magiría and Its Humble Chickpea Soup 194 The Best Mother-in-Law and Her Hungarian Walnut Torte 193 The War Bride, The Baker, And Their Apple Dumplings 192 The Gentle Generations and Their Best Cookies 191 The Creative British Nan and Her Cake That Came Full Circle 190 The Boisterous Landlady and Her Transformative Rajma Chawal 189 The Unflappable Farmer's Wife and Her Daily Bread 188 From French Wine Country: The Henriot Family Revives History in Champlitte 187 A Meal by the Fire: French Soup and Stories in Selina's Country Castle 186 Towards a Better Listener Experience: Join Me for a Call in 2025 185 Global Harvest Festivals: The Rare and Elusive Jubilee Phenomenon with Chase Matthews 184 Global Harvest Festivals: The Ancient 8 Day Festival of Sukkot with Susan Barocas 183 Palacinke & Cheesemaking: Nick’s Quest to Honor Baba Saveta’s Legacy 182 A 3 Minute Update: Big Announcement and Call for Feedback! 181 The Disappearing Farmer: Brian Reisinger’s Noble Fight to Secure America's Food Supply 180 The World’s Only: Dr. Menna’s Singular Mission to Unearth Egypt’s Food Legacy 179 What Happens After Happily Ever After? Alison Kay Returns 178 Jamaican Cuisine Goes Global: The Scotch Boyz Journey with Neil Hudson 177 From Liberia with Love: Frances & Jah's Culinary Mission and Famous Potato Salad 176 Riding Waves and Whipping Up Kaiserschmarrn with Anna and Marco at Mellowmove Surf Camp 175 Food, Feminism, Fury (and Family!): Geraldine DeRuiter's Tale of the Nesselrode Pie 174 Onsite Interview: Exploring 500 Years of History at Auerbachs Keller in Leipzig, Germany 173 A Holocaust Survivor Shares Her Story 172 The Heady Scent of Coffee Blossoms with Accamma Nanjappa 171 Warriors and Children of Nature with Accamma Nanjappa 170 A Cookbook Worth the Wait with Murielle Banackissa 169 Fermentation as Art, Science, and Life Philosophy with Larry Nguyen 168: A Wedding Feast to Last a Lifetime With Ruth Newman 167: Trauma, Mental Health, and Spritual Healing with Alda Sigmundsdóttir 166 Whale, Puffin, Horse and Icelandic Fish Stew with Chef Stefan of Þrír Frakkar 165 Recipes for Nurturing Joy with Deborah Johnson 164 Updates from My 4 Favorite Guests in 2024 163 RE-RELEASE The Christmas Story 162 RE-RELEASE The 4th Annual Christmas Pudding Episode 161 Christmas in Indonesia with M. Aimee Tan 160 Christmas in Bruderhof with Diana Rutherford 159 Christmas in Ecuador with Sofia Alarcon 158 Memories in the Dough: 70 Years of Montana Ranch Life 157 Brazilian Carrot Cake, German Chocolate, and Italian Art with B Santos 156 Lessons from Cameroon with Agatha Achindu, Author of Bountiful Cooking 155 Slavic Folk Tales & Childhood Memories in The Bone Roots with Gabriela Houston 154 Savor! An Interactive Celebration of Sephardic Culture Through Food & Music 153 "We Were Raised on Love" with Auntie Mary 152 Paradise in Palestine with Auntie Mary 151 The Heirloom Project with Sri Bodanapu 150 How To Find Meaning After Pain with Natasha Levai 149 Mythology, History, and Irish Stew with Shauna Lawless, Author of The Children of Gods and Fighting Men 148 Vanishing Things: Mushrooms, Monsoons, & Cultures with Author Kaveri Ponnapa of The Vanishing Kodavas 147 A 2023 Update: Why It's Been So Quiet Around Here 146 Christmas in Norway with Alexandra Taylor 145 Christmas in South Africa with Kate Jack 144 Christmas in the Valley of the Kings, France 143 Christmas in Alicante with Mar Lozano 142 Christmas in Palestine with Mai Kakish 141 The Gratitude Episode 140 Why This Revolution in Iran Can Succeed with Swarnika & Saeid 139 Habibi, What’s Cooking? Sfouf! With Amale Chamseddine 138 One in 6 Million Refugees: A Venezuelan Story from Anonymous 137 The 5 Days of Diwali with Lopamudra Mishra 136 What is Ancestral Eating with Alison of Ancestral Kitchen 135 Chosen for This? With Elizabeth Coulter, Special Needs Warrior 134 Honoring the Women of Palestine with Mai Kakish 133 The Diversity of Kazakhstan with Marina Lukyanchuk 132 Sunset, Moonlight, Cassava & Community with Sophie Musoki of A Kitchen in Uganda 131 All About Appalachia with Lauren of Must Love Herbs 130 A Bold, Brave Tour of India and Beyond with Dyutima Jha 129 A Sacrificial Lamb & A Critique of the West with Saima Ateeq 128 Mariupol: Memories, Warfare, & the Future of Ukraine with Olia Koutseridi 127 The US has 90,000 Miles of Shoreline. So Why Does It Import the Majority of Its Seafood? with Craig Fear 126 Update From Me, June 2022: A Favorite Story, Some Precious People, & An Invitation To You 125 Why Taiwan Is Not "Chinese Taipei" with Yone 124 A Love Letter to Poland with Zuza Zak, Author of Polska 123 The Feasts of Ramadan with Syrian-American Omayah Atassi 122 "A Peanut Never Forgets Its Shell" Life as a Third Culture Kid with M. Aimee 121 What Makes You Feel Rich? A Conversation with Alicia Akins, Author of Invitations to Abundance 120 Insights from a Russian Political Refugee With Anna Kharzeeva, Author of The Soviet Diet Cookbook 119 All About Baking Science with Author Dikla Frances 118 Happy Holi! All About The Festival of Colours with Rai Mukhopadhyay 117 Emergency Episode - Cook for Ukraine, An Opportunity Presented by Zuza Zak 116 Siberia, Diamonds, and Clowns! The Story of A Jewish Ukrainian Refugee 115 FOLLOW-UP Interview with Liz Zunon, Author & Illustrator of Grandpa Cacao (Retrospective Interview) 114 How To Give Without Regrets with Quiara Pinchina 113 NEW PODCAST ARTWORK! A Discussion About The Process With My Graphic Designer, Sara Sullivan 112 Tunisia, Couscous, and The Oula Ceremony with Elyes Taleb 111 How To Do Hard Things in 2022 - Multiple Sclerosis & Food with Theresa Korte 110 My Private & Personal Christmas Tradition 109 The 3rd Annual Christmas Pudding Episode 108 3 Sisters, 300 Pounds of Chocolate, & The Mom Who Started It All (+ The Best English Toffee) 107 The Best Thanksgiving Podcast Ever 106 A Personal Update Nov 17, 2022 and a Quick Request (Fill Out a 2 Min Anonymous Survey) 105 A Turkey Fit for The Queen with Paul Kelly of Kelly Bronze Turkey 104 A Heavenly Cause With Liam Elkind, Co-Founder of Invisible Hands Deliver 103 "What If We Weren't All Chicken?" With Haitian-American Kathiana LeJeune 102 Want Something to Change? Start Here. (With Marybeth Wells) 101 I Thought "Authentic" Was a GOOD Thing!? with Shayma Saadat 100 A Nomad Puts Down Roots with Garden Coach Carilyn Mae 099 RE-RELE

What was your first moment of consciousness this morning? The sound of an alarm clock? The feeling of a toddler whose presence you felt before you even opened your eyes? If you’re really lucky, maybe it was the sun in your eyes? For Dom, it was the smell of garlic, gently frying outside. Then sounds - a burner catches, the scrape of an aluminum pan, the soft shuffling of small feet, rain on the roof of their home harmonizing with the sound of rain on the roof of their small outdoor kitchen in Thailand.  Still bleary-eyed, but now awake enough to put his feet on the floor, Dom follows another scent  — jasmine rice, steaming, floral and comforting - through a doorway and into the morning light.  Predictably, she is already there. Dom’s grandmother squats near the burner, reaching for the soy sauce in its place in line with the other small glass jars of cooking essentials.  When she turns and sees Dom, her beloved grandson - her precious son - her face opens into a smile and the beauty of her youth, a beauty that lifted her from poverty, glows undimmed.  Years later, Dom and Sherri’s kids come home on Friday evenings in their suburban North Carolina home to the same smell - but much more significantly, to the same stability, the same predictability, the same safe assurance of a loving home where they are cherished and prioritized - that Dom awoke to a generation ago. This is the story of a woman who changed the future of generations. Tiny as she was, she stood in the path of generational addictions and said, like Gandalf to the Balrog, “You shall not pass.” Because of the way she loved and raised Dom, her grandson turned son, a legacy was changed for generations. Listen to Sherri and Dom Now Follow The Storied Recipe in Your Favorite Player Sherri and Dom's Recipe: Thai Breakfast Rice Porridge with Crispy Garlic & Pork https://thestoriedrecipe.com/thai-jok-thai-congee/ Connect with Sherri Pengjad Read more about Sherri on Thai Foodie.com Email Sherri at [email protected] Learn about Sherri's cooking classes The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! Recent Episodes More Southeast Asian Recipes

If I had to pick a word for my 2025, it would be bittersweet. This is now the 5th time I’m releasing the Christmas Pudding episode - I love it that much! But this year, it’s hitting a little bit differently.  I’ve always loved this episode because it’s fun and funny and full of laughter. The conversation was a cherished opportunity to connect with a friend from my youth that lives across the world from me.  But in light of our experiences this year, it’s landing a little differently for me. This year, I found myself tuned in to a note that’s been right there all along, underneath the humor — the tenderness of Robert and Lisa’s memories.  And I’m wondering - How didn’t I hear it before? The way these traditions didn’t just hold joy for Robert and Lisa, but also the pain of absence and loss?  Like the thestrals in Harry Potter, the truth is, we can’t see what we can’t see.  But sooner or later, the events of life will afford all of us, hopefully, an ever expanding vision.  And here’s that word, bittersweet, again - In a dish, bitterness doesn’t cancel the sweet. Rather, orange zest will balance - more than, it will sharpen and amplify the sugar in a dish, allowing us to taste it more fully.  And so, as life changes us, expands us, and makes us more attuned to other notes, may we not forget the purity, the clarity, the melody of life’s sweetest moments, which are so often found in our traditions.  But with some pain and in some seasons, this is not reasonable or respectful  And in that case, may the bitterness of this broken world point us — as Robert and Lisa do at the end of this episode — to the eternal love of God. Emmanuel, God with us - So gloriously on display, each and every Christmas. Listen to Robert and Listen Now The Christmas Story According to the Gospels of Luke and Matthew Follow The Storied Recipe in Your Favorite Player More Christmas Episodes The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print Shop Where every print tells a story. High end prints for your kitchen walls: Download and print immediately. The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!)

If you listen closely, you can almost hear the soft rattle of a bicycle coasting over cobblestones, weaving past tractors and farm fields on its way toward a small German village kitchen.  A little girl, Heidrun, is on that bike and, as her hair streams behind her in the wind, she can hardly hear anything herself. Her head is full of questions about what she’ll gather or forage with her Oma today - and what they’ll bake when they return to her kitchen - and hoping that, earlier this morning, while the moon was still high, Oma made her perfect yeast cake with soft streusel crumbles.  When she walks into the kitchen, Heidrun is delighted to see that - yes! Oma’s yeast cake has already risen, baked, and is now cooling in the window. And she’s comforted by the familiar sight of fresh quark wrapped in a muslin cloth, dripping its healthy whey slowly into a bowl below, where it will be saved and later added to bread.  Heidrun’s Oma was steady, disciplined, neat, tidy, and hardworking. She wasn’t talkative and she never used a scale. Nevertheless, she managed to teach generations, Heidrun included, the precise art of German Baking, an art which Heidrun has now put into book form with images, explanations, careful instructions.  And at the center of today’s story - and so many recipes in this book - is a cornerstone of German baking. Quark is a soft, rich, creamy, protein and calcium-rich, slightly tangy cheese essential to both sweet and savory German dishes.  To be honest, when I started the process of creating this episode, I thought quark was too technical, difficult, or time-consuming for me and thought, “Well, quark will be fun to talk about, but I’ll just use the substitutions that Heidrun mentions.”  However!    Much like her Oma did for her, Heidrun drew me out of my comfort zone through her quiet enthusiasm, empowering knowledge, and gentle insistence that it's always worth learning a new skill and making a recipe the right way. Listen to Heidrun Now If you can't see these in your podcast player, visit TheStoriedRecipe.com to see them. Heidrun's Oma's Village: Stierstadt Screenshot Follow The Storied Recipe in Your Favorite Player Heidrun's Recipe: Pumpkin Cheesecake Made from Creamy German Quark https://thestoriedrecipe.com/german-pumpkin-cheesecake/ Quark Essentials Mesophilic Cultures Calcium Chloride Connect with Heidrun Metzler and Her Work Buy German Heritage Baking Listen to Nick Campbell's Episode on Cheesemaking https://thestoriedrecipe.com/183-nicks-quest-to-honor-baba-savetas-legacy/ The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! Recent Episodes More European Recipes

For many of us, Athens is inseparable from ancient—towering colonnades blinding white in the Mediterranean sun, rowdy crowds packed into massive amphitheatres, then those same crowds dispersing into balmy evenings washed in golden light, the 195 The Honest Magiría and Its Humble Chickpea Soupsmell of olive oil and roasted chickpeas drifting through the air. But what about the Athens of the last eighty years? The last thirty or ten? A city shaped by occupation, migration, rebuilding, prosperity and globalization, then crisis and austerity? Today’s guest, Diane Kochilas, has written a cookbook that does what I now consider essential for any cookbook I recommend: it is a book only she could have written. Part memoir and part modern history of her adopted city, Athens, she writes with the authority of the food journalist she once was, sharing dishes from over 100 Athenian restaurants (and modern home kitchens). The book contains the fresh recipes of today’s Athens, shaped by new arrivals and new ideas. But in this episode, as in her cookbook, Diane honors Diporto—a restaurant that has steadfastly weathered all of these changes, remaining a constant for every class and community in Athens. And we celebrate Diporto’s simple five-ingredient soup made from  those staples of ancient Athenian cuisine, chickpeas and olive oil. It’s a dish that reminds us again of the power of food to connect every version and every iteration of a city into one continuous and beautiful story. Listen to Diane Now If you can't see these in your podcast player, visit TheStoriedRecipe.com to see them. Follow The Storied Recipe in Your Favorite Player Diane's Storied Recipe: Simple Classic Greek Chickpea Soup (Revithia) https://thestoriedrecipe.com/simple-classic-greek-chickpea-soup-revithia/ Connect with Diane Kochilas and Her Work Diane's Website: www.DianeKochilas.com Buy her latest book Athens The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! Recent Episodes More Mediterranean Recipes

Today’s guest Lynn describes Maria — just like a glowing fairy come to life: barely five feet tall, vivacious, chatty and outgoing, and as charming as they come. So imagine this tiny Maria 100 years ago, just a teenager tripping over the cobblestone streets of Budapest, chatting with her friends, then opening an heavy, ornate and entering a cafe -  And quickly, let’s replace our images of a “cafe” - the cafes of 20th century Budapest were grand, glittering spaces.  Picture soaring ceilings multiple stories high, crystal chandeliers, marble pillars, rich, heavy window treatments, carved staircases, and waiters in tuxes. Tucked in the corners were the who’s who of Budapest - poets, intellectuals, and artists.But Maria and her girlfriends were simply there to do their homework — giggling, whispering, and flirting like any teenagers over the clinking of silver spoons against porcelain coffde cups.  Maria, the daughter of a cafe owner herself, knew and loved all the famous cafes - and they loved her. In fact, as family legend has it, she charmed the pastry chefs into sharing their best recipes for tortes and cakes. A century later, Lynn opened a nondescript box and discovered fifty-two of Maria’s recipes, handwritten in Hungarian. Well — fifty-one of Maria’s recipes. There was one, a simple Walnut Torte, just like what would have been served in those grand cafes, written in English - not by Maria, but by Maria’s daughter-in-law, Janice, who is Lynn’s mother-in-law.  That recipe card from became the basis of the cake Lynn has dubbed “Mother-in-Law Cake” and she shares with us today. Listen to Lynn Now Images of Maria! Around a year. In front of the Pariament buiding. The street behind with the trolley is Falk Miksa street. Screenshot Screenshot If you can't see these in your podcast player, visit TheStoriedRecipe.com to see them. Follow The Storied Recipe in Your Favorite Player Lynn's Storied Recipe: Walnut Layer Cake with Mocha Frosting https://thestoriedrecipe.com/hungarian-walnut-cake/ Contact Lynn Lynn's Website: Family Tree Foodie Lynn's Hungarian Heirloom Walnut Torte on her website Email Lynn: [email protected] Lynn's Instagram: @familytreefoodie The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print Shop Where every print tells a story. High end prints for your kitchen walls: Download and print immediately. Recent Episodes More Eastern European Recipes

The Second World War has started and teenage Dolores stands over a small suitcase laying open on her bed in Columbus, Ohio. She slept in this room through her mother’s three years of illness and the tragic night her mother died, when she was just fifteen.  Some nights, Dolores falls asleep quickly after long days of managing school and a home at that tender age. Other nights, she can't sleep, thinking of her handsome fiancé, Bill Wood — a very young man himself, standing on the brink of battle. But tonight, after Dolores tucked a small white New Testament and a white handkerchief on top of her modest clothing and clicked the suitcase closed, she sat down on the bed and looked around the room as if to say goodbye - not to the room, but to her girlhood. For tonight she may not sleep at all, as she cherishes a very secret hope in her heart - the hope that she will return home to this room as a married woman. Because if all goes well on her trip to Washington State, she will marry Bill. He will go to war as a husband, while she waits, prays, and works for Victory Day. Today, we hear from the youngest daughter of Dolores, who was always a homemaker first, and Bill, a career baker. Through their many kitchens - her mother's home kitchens and her father's bakeries - Melissa traces her parent's life of steadfast love and deep devotion: to one another, to their God, and to an institution that, at times, threatened to take advantage of that devotion. And in that crisis, it was Dolores and Bill’s love for one another — steadfast, selfless, and always protective — that preserved their hearts and family. We start with a recipe in Dolores’s handwriting, but titled “Dad’s Apple Dumplings”. For what God joined together in Washington State more than 80 years ago, Melissa could not separate — not even when choosing a recipe. 🙂 Listen to Melissa Now Images of Bill, Dolores, and Melissa If you can't see these in your podcast player, visit TheStoriedRecipe.com to see them. Follow The Storied Recipe in Your Favorite Player Melissa's Storied Recipe: Apple Dumplings https://thestoriedrecipe.com/apple-dumplings-pastry-wrapped-apples/ The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print Shop Where every print tells a story. High end prints for your kitchen walls: Download and print immediately. Recent Episodes More Cake Recipes From Around the World

Let me introduce you to little Maureen — a tiny girl with glossy dark hair and big dark eyes — sitting on the counter of a kitchen on Maple Street, USA. She’s sipping a root beer float, watching the house buzz with cousins, aunts, and uncles, their laughter and teasing filling every corner. The smell of nutmeg drifts through the air; rhubarb simmers in a pot. And at the center of it all stands an older woman — though not nearly as old as you might imagine when you hear the word Grandma — effortlessly making a Lebanese feat for all of them.  Not very many years later at all, little Maureen tiptoes into another kitchen — her own. This time, a young woman — much younger than you might imagine when you hear the word Mother — stands quietly. That same smell of nutmeg fills the air, warm and familiar, but now mingled with something tender, something sad. A handwritten recipe lies open on the counter, its corners soft from years of use. This young mother is making her mother’s favorite cookie, the one everyone calls Grandma’s Best. And though she doesn’t say it aloud, she’s remembering.  Later, little Maureen and this young, beautiful mother sit at the table with their teacups and a single cookie on each napkin. And now, mother does remember out loud. She talks, Maureen listens, and in that quiet moment, Alice’s gentleness passes down another generation to today’s guest, marvelous Maureen, author of the best baking cookbook I've ever used, Lebanese Baking.  Today’s episode is an exploration of grief — and creating as a response to grief - but also a celebration of three generations of highly skilled Lebanese American women who held the highest standards for themselves and the gentlest postures toward others.  This was meant to be an episode about Grandma Alice — and it is. But perhaps nothing would please her more than knowing that, in the end, we couldn’t  tell her story without telling her daughter’s and her granddaughter’s. It turns out, it’s all one story.  Through their lives, these cookies, and Maureen’s cookbook, Alice’s spirit, sacrifice and skill continue to shape not just her expansive family, but all of us as well. Listen to Maureen Now Follow The Storied Recipe in Your Favorite Player Maureen's Storied Recipe: Apricot Walnut Cookies https://thestoriedrecipe.com/apricot-walnut-cookies/ Buy Lebanese Baking Buy Lebanese Baking on Amazon Buy Lebanese Baking at Schuler Books Connect with Maureen Visit Maureen at her website www.MaureenAbood.com The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print Shop Where every print tells a story. High end prints for your kitchen walls: Download and print immediately. Recent Episodes More Cake Recipes From Around the World

Imagine yourself standing in an English garden, peeking through a small kitchen window into a cozy kitchen. Once you’re close enough, you may even catch the faint strains of Bing Crosby on the radio. A small blonde boy and his sister sit at the table — a blue table, on a blue floor — a surprising color choice, but one that will later make sense when you learn you’re looking into the kitchen of an artist. The little boy and his sister are engrossed in their projects while their Nan takes a loaf out of the oven — and puts another in. Only then do you notice three loaves already cooling on the counter. The old woman says something to the little boy, and his face lights up as he proudly holds out his modeling clay project to his Nan. This little boy was Sam Harris, who grew up to mirror his Nan in some of the best ways, perhaps more than he even realizes. She owned a business; he’s a serial entrepreneur (and working now on one of my favorite podcasts — more on that later). She was an artist; he is a musician. And she had a gift for making Sam and his cousins feel seen, special, and supported. Speaking personally, I’m in a community where I get to see (and benefit from!) that same gift in Sam today — a thoughtful, humble way of encouraging others. In today’s episode, we explore all of this through a simple Pineapple Cake — “Sam’s Cake,” as his family called it. The cake was his Nan’s attempt to heal his troubles with food and to instill her old-fashioned values through nurture rather than control.  Most of all, this episode offers a new take — an inversion, if you will — on the old adage “It’s better to give than to receive.”  Sam’s Pineapple Cake tells the story of a family, their matriarch, the values she passed on, and the ways she received the gift of those values in return. Listen to Sam Now Follow The Storied Recipe in Your Favorite Player Sam's Storied Recipe: Coconut Pineapple Cake https://thestoriedrecipe.com/simple-pineapple-coconut-cake/ Listen to Sam's Latest Podcast: How to Change the World Apple Podcasts Spotify The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print Shop Where every print tells a story. High end prints for your kitchen walls: Download and print immediately. Recent Episodes More Cake Recipes From Around the World

Picture a sun-drenched courtyard between two homes in Punjab where the air is thick with the aroma of cumin and simmering beans. Farmers work the adjacent fields while women move among each other, peeling onions, chopping tomatoes, and stirring a pot over open flames while sipping steaming hot cups of chai, gossiping and laughing. The children run in playful chaos, long, glossy braids bouncing on their backs as they weave around the women at work. Finally, Rajma Chawal, a hearty, spicy dish of kidney beans, is finished. The farmers return from the fields and children circle their grandmother. Together, they dive with all 5 fingers into their steaming bowls of curry. This is the scene today’s guest, Lopa, pictures so clearly when she imagines Auntie Aruna as a child back in Punjab, the home Auntie left forever as a young woman.  Lopa and Auntie Aruna didn’t meet until many decades later, when Auntie was in her 60’s. And really, she was Lopa’s landlady, not her relative.  Mind you, she was not a profitable landlady - she made no money whatsoever off Lopa, only charging her enough to cover a rise in HOA fees that she and her husband couldn’t afford. Auntie was, as Lopa says, a typical Punjabi auntie—boisterous, generous, and fiercely nurturing. She was a teacher, best friend, and grandmother to Lopa. In her Bombay kitchen, Auntie taught Lopa to cook while perched on her pillow-lined barstool directing, gossiping, laughing, just like the woman in that courtyard all those years ago.  Auntie’s Rajma Chawal has become Lopa’s signature dish. In a country with so many distinct culinary identities, this humble dish helped Lopa discover so much more than just confidence in the kitchen - it helped her develop her own voice and a sense of identity and belonging. And more even than that, Rajma Chawal takes Lopa right into the heart of Auntie’s Punjabi culture, the belief that cooking is meant to be shared. Listen to Lopa Now Follow The Storied Recipe in Your Favorite Player Lopa's Storied Recipe: Rajma Chawal https://thestoriedrecipe.com/rajmah-chawal/ Connect with Lopa Visit Lopa at her website Away in the Kitchen The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print Shop Where every print tells a story. High end prints for your kitchen walls: Download and print immediately. Recent Episodes More Indian Recipes

Imagine a Tennessee dairy farm - and then there’s a cellar with a packed dirt floor and shelves made of wood, heavy with jars of home-canned produce—including the blackberry jam Judith and her sisters smothered on their mother’s famous Sally Lunn bread. Listening to Judith describe her mother, Joann, I was challenged as a hostess but especially as a mother. I DO love welcoming people into my home and I love cooking for them! Nevertheless, I often grumble when plans interrupt my day or slightly panic if I haven’t had time to prepare the abundant meals I like to serve. It’s my kid’s who see, feel, and often carry my stress, even if my guest’s don’t.  Joann, however—a farmer’s wife who gained seven dependents in the first seven years of her marriage—never seemed rushed, overwhelmed, or frustrated to Judith or her other children. Instead, day after day, she calmly built a life of humble hospitality, generous meals, and deep relationships around a table that, by Judith’s account, was never empty. Perhaps the secret to her steadiness was her view that hospitality wasn’t about entertaining or perfection—it was simply about welcoming others in. But I suspect it was more than that oft-repeated “secret” - I think it was about her true commitment to friendship. Even now, at 90, Judith’s mother carries the same purpose - to welcome and befriend others - into every new season of life. For Judith, simple Sally Lunn bread—rich, soft, and baked in a Bundt pan—holds her mother’s legacy of hospitality, of showing up, and providing comfort. Here’s Judith, reflecting on her mother and the bread that tells her story. We begin with the first time Judith’s mother encountered this now-beloved loaf... Listen to Judith Now Follow The Storied Recipe in Your Favorite Player Gallery from The Farmhouse Judith's Storied Recipe: Sally Lunn Bread https://thestoriedrecipe.com/sally-lunn-bread/ The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print Shop Where every print tells a story. High end prints for your kitchen walls: Download and print immediately. Recent Episodes More Bread Recipes

Hello, I’m here on my break from my production break with an episode recorded in the heart of France. If you remember the last episode, I invited you into the conversation between myself and 4 others in the kitchen of a thousand-year-old château—a space with soaring beams, stone floors, ochre cabinets, and an open fire that made it feel like home. By the time the 5 of us women gathered for that final dinner, we already felt like old friends, bound by shared explorations and lingering conversations over wine. And that brings us to today’s episode. This conversation unfolds in a small stone house in the nearly deserted village of Champlitte, once a thriving center of the wine trade. My guests are Orane and her father, Pascal—successful vignerons committed to organic, hand-harvested, and artisanally crafted wines. As we talk, we explore the storied history of Champlitte and how this family is shaping its next chapter. A quick note before we begin: Between the echoing stone walls, the thick French accents, and my fellow guests frequently accepting gracious pours of wine, it was necessary to heavily edit this episode. To help with clarity, I’ll introduce each new topic with a brief summary—signaled by the pop of a wine cork - that way you’ll know what to listen for in the next segment. Photo Gallery Listen to Orane and Pascal Now Find Orane and Pascal's Wine Search "Coteaux de Champlitte" to find online offerings of Orane and Pascal Henriot's wines. Follow The Storied Recipe in Your Favorite Player More Episodes with Food Professionals

About 100 episodes ago, I interviewed Selina Göldi - and I Introduced her episode by saying, “Selina has this special gift - the ability to transport others to a different time and place. After a career in economics, Selina took this genius and turned it into a life. Beside a river in a very old building in France, she invites those wearied with the pace of the outside world to culinary retreats. During these retreats, Selina teaches her guests to reconnect to not only the food they eat, but also the pleasure of cooking for themselves.” Fast forward to last spring, I received an email from Selina.  Since our last conversation, she had traded one old place for another - this time a castle, complete with a tower, still on an old river, and with a “fairy tale kitchen” featuring an open fireplace. She was still hosting culinary retreats, along with researching the complete history of the castle she stewards, as she worked to restore the chateau to its former glory.  In her email, she invited me to come stay at the castle, to enjoy her cooking and excellent choices of wine, to relax, create, connect, and learn, all in what she was calling a Creative Retreat with 3 other women. The only stipulation was that we all share whatever we created with each other. And today, I’m sharing a bit of our experience with you as well, by inviting you into a portion of our final dinner conversation. Imagine us sitting in a large kitchen with stone floors, a vaulted ceiling, surrounded by terra cotta colored walls and ochre cabinets, dim in the firelight. We are gathered around a large wooden table, made intimate with candlelight, enjoying a spectacular meal of Selina’s French Fish Soup with Garlic Aioli. As my friend Ale says in the first few seconds - “It tastes like a poem.” Pull up a chair and enter in to our conversation about cooking the French way, the memories the soup evokes in all of us, and the ways this enchanting castle affected all of us when we first saw it.  Stay at Selina's Castle If you find yourself falling under the spell of the castle, here’s an invitation that Selina has written for you:  Culinary immersion programmes that are time capsule journeys into 19th century life at a French country castle that were run as farming estates. Experiencing French country life with its local traditions and diving into historic recipes, we learn about the French art of eating well. It’s less about perfecting a dish and much more about a joyful and playful approach to cooking, learning about food and produce with all our senses. I invite you to four days of themed excursions, foraging or shopping at the farmers market, cooking and feasting together You’ll stay at one of the castle tower rooms in an all-inclusive experience limited to small groups with a maximum of six people. The retreats take place in June, July, August, and September with the last one in the beginning of October It’s possible to also book as a private group outside scheduled dates OR to book mini versions over weekends that give you a bit of the French approach to eating well. Mini retreats take place in June and in August. Gallery of Images from The Creative Retreat at Selina's Castle Contact Selina Email: [email protected] Website: www.lespoissonchats.com Instagram: @lespoissonchats Listen to Selina Now Follow The Storied Recipe in Your Favorite Player Selina's Storied Recipe: French Fish Soup https://thestoriedrecipe.com/french-fish-soup-with-aioli-and-fresh-vegetables/ The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print Shop Where every print tells a story. High end prints for your kitchen walls: Download and print immediately. The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) More Episodes with Food Professionals More Seafood Recipes

Click here to schedule a feedback chat with me in February! Hello and Happy New Year! 2025 is a big year for The Storied Recipe.  For starters, I’m expanding my mission to help families create their own heritage cookbooks through a process that is doable, joyful, and even healing. Throughout a December of traveling, then returning home and jumping back into hosting, I continued to work almost every day on both researching and creating materials towards this goal. And beginning January 20th, 4 women are joining me to walk through the process of creating their dream legacy cookbook using the framework and approach that I’m developing.  In the meantime, while I’m expanding the mission of The Storied Recipe in 2025, I’m also returning to my roots and turning my attention back to the podcast.  If you’ve been following for a while, you know that I put the podcast on hold two years ago to focus on my website, turning it into a profitable food blog sharing my guest’s recipes and stories. This was a great move, as it gave me the income to hire an amazing assistant, who in turn has given me the freedom to focus on this new mission.  But the podcast has languished in the last two years. I believe it’s time to take the great concept of my podcast the delight I take in creating it and turn both of those into a polished, consistent, exciting listening and learning experience for all of my listeners in every single episode. It’s time for me to become an expert in the craft of podcasting.  Again, throughout December, I’ve been working on that also by taking a course, doing a lot of reflection - quite uncomfortable reflection, I might add - chatting with other podcasters who are farther along in their journey, and listening to shows that are providing the experience to their listeners that I want to provide to you.  And now it’s time for Phase II - to gather the most important feedback there is, which is feedback from YOU. I know a lot of you see potential in the podcast, you believe in the concept, and you even believe in me - and I want you to have you an opportunity to have a say in the direction of the show going forward. I’ve opened up a handful of slots in my February calendar to talk to listeners, and I’d love for you to be one of them. These 30 minute calls will help me get to know more about what you like about the show, what we could do more (or less) of, and how to make this the best show it can possibly be. It can also be a chance for you to ask me any questions you’ve wondered about while listening Don’t worry, I’m not trying to sell or pitch you on anything - I don’t even have anything to sell at the moment. I’m just looking to make some genuine connections with listeners of the show. If you’re open to chatting, just go to the link in the show notes or head to URL. Seriously, this is one of the most valuable things you can do to support the show. Click here to schedule a feedback chat with me in February! Or just email me at [email protected]. Follow The Storied Recipe in Your Favorite Player Subscribe to The Storied Recipe Newsletter

Welcome to the second episode in our mini-series on Harvest Festivals Around the World, which I hope to add to in coming years!  Today, we speak with Chase Matthews, from the Eastern Shore of Mobile Bay, Alabama. Along with Tokyo Bay in Japan, these are the only two places in the world where a natural wonder known as the Jubilee occurs. When conditions are just right, fish, crabs, shrimp, and other bottom-dwelling sea creatures rise to the water’s surface in massive numbers, offering an opportunity for easy harvest and an impromptu feast.. But what makes the Jubilee truly special isn’t just the rare days when it actually happens—there in Mobile Bay, just the anticipation of a Jubilee brings an entire community together. Chase shares stories of multiple generations gathering on piers with their fishing poles, friends rushing to the bay after a 2 a.m. phone call, and an entire community bonded by the magic of these awe-inspiring moments that we cannot control, we can only enjoy.  Chase also tells us abou the famous Jubilee Festival in Daphne Alabama, named after this event, where local artists and musicians gather and where he and his wife sell their own locally inspired spice blends. Listen to Chase Now Follow The Storied Recipe in Your Favorite Player Play House Spices Website: www.PlayHouseSpices.com PHS_SALES_Flyer2024Download The Storied Recipe Needs Your Help! Please leave a 5-star review for the podcast right here! This link will give all review options available on your device. Simply choose any option, click, and leave a review. Thank you! The Storied Recipe Print Shop Where every print tells a story. High end prints for your kitchen walls: Download and print immediately. The Storied Recipe Newsletter The Storied Recipe is a community that believes food is a universal love language. Join for episode & recipe updates every Friday mornings. (And occasional free gifts!) Harvest Festivals Around the World Read more about global Harvest Festivals! Explore Now → Thanksgiving Episodes