The Dinner Special podcast

  • Episodes
  • Contact

052: Brian Samuels: Cooking and Enjoying Fish

June 22, 2015 by Gabriel Leave a Comment

Brian Samuels of A Thought for Food on The Dinner Special podcast talking about keeping up with him.
http://traffic.libsyn.com/thedinnerspecial/TDS052.mp3

Podcast: Play in new window | Download | Embed

Subscribe: Apple Podcasts | RSS

Brian Samuels of A Thought for Food on The Dinner Special podcast talking about cooking and enjoying fish.

A Thought for Food

Brian is a Boston-based food photographer, and on his blog, he shares a lot of vegetarian options, and considers his diet 98% pescetarian. A Thought for Food was started in 2009 and has been featured in Food and Wine, Food52 and Yahoo Food, just to name a few.

I am so happy to have Brian Samuels of A Thought for Food, here on the show today.

(*All images below are Brian’s.)

On Blogging:

Brian Samuels of A Thought for Food on The Dinner Special podcast talking about blogging and his curiosity for cooking and food.

I think to have a successful food blog, you have to be pretty dedicated. It’s very time consuming, so I think maybe not crazy is the right word exactly, but definitely devotion, passion, maybe a little obsessive. Maybe that’s a better term. That’s really why I think a lot of people who end up writing food blogs have that type of personality.

I would say the most challenging would be the writing of it. I don’t find myself to be a natural writer. I don’t easily sit down and the words flow out. There’s a lot of editing involved. And sometimes I’ll write and write and write, and then delete a huge amount of it. Then, sometimes, I’ll just delete the whole thing and start over again. It takes a while.

There are other times, though, where I sit down and it does flow out a little bit more and I feel like I do have something to say and then it’s a little easier to say it. But for me, the most fun and definitely challenging element, but still the most fun and easy in a way, would be photography. It’s something that I’ve always connected to, just being able to capture my own experiences through the lens.

Back in 2009, when I started the blog, it was, I guess, the start of when food blogs became really big. There were definitely the big ones, like, 101 Cookbooks, Smitten Kitchen, and a few other big ones. I read frequently and I was always creating the recipes and commenting on those posts.

I felt like I also had a story to tell about food, and I was throwing a lot of dinner parties with my husband, or my now husband. I wanted to share those recipes and I wasn’t necessarily expecting people to read the blog. I was just sending it out to family members and friends who asked for the recipes. But I just really felt like I had a passion for food, and it was a way for me to get that story out there.

On His Curiosity for Food and Cooking:

I think ever since I was little, I was always passionate about cooking and showed an interest in it. I remember growing up and my mom making dinner every night. She was very much into making home cooked meals. We had take-out once in a while, but for the most part, she really wanted to make things from scratch and educated us about food.

She worked with a lot of cookbooks herself, in terms of making dinners for us, making meals for us. I just always took interest. As soon as I smelled something, I was always by her side asking questions and wanting to know how she was doing things. And eventually, she had me help her out.

On Getting Into Food Photography:

Brian Samuels of A Thought for Food on The Dinner Special podcast talking about getting into food photography.

I went to film school at Emerson College in Boston. And there, I focused on documentary film-making, and I really fell in love with being able to tell stories, especially through film, but about the real world, about real people and not necessarily scripted.

I ended up working for a documentary production company in Boston for three years. And that’s actually when I started the blog, was during that time.

I did see it as a way to combine my love for documenting, not necessarily through photography but just documenting my love for food, recipe development, playing around with recipes, and educating people about food, all that. So it wasn’t necessarily about the photography specifically at the time, but definitely about documenting it.

I was shooting originally, if you go back to old posts, not that I necessarily promote that, I was using a Canon PowerShot, just point and shoot. Taking pictures of the final dishes and maybe a few processed shots along the way. But I wasn’t using great equipment; I was still learning about techniques about how to photograph food. My passion for food photography developed because of that experimentation.

On Being (98%) Pescetarian:

Brian Samuels of A Thought for Food on The Dinner Special podcast talking about being 98% pescetarian.

A pescetarian is someone who eats vegetarian and fish. Red meat is out, poultry is out. Basically any land animals are out.

When I was 15, just for health reasons, I decided that I really wanted to cut out red meat from my diet. And I was still eating chicken and turkey, but I really wanted to cut out red meat from my diet. From there, I took out chicken as well. But I could never give up fish or dairy, because I’m just in love with those two things. And I think it allows me to be a little bit more adventurous in my eating, in terms of dining out and experiencing things.

For me, that’s such a huge part of my life, is not passing up the opportunity to try something. So the 98% is really where I will usually have a bite of something if we’re dining out somewhere and it’s really special.

My husband eats meat, so he’ll most likely get a meat dish when we’re dining out. I’ll sometimes have a bite of that. And I still think meat is delicious. He loves making smoked brisket and I’ll have a bite when he’s done, just to try it out. Because I usually help him out a little bit too. So I feel like if I’m doing it, I want to know what it tastes like.

For me, it’s really about where you’re sourcing your ingredients. I make sure that what we’re cooking is locally sourced if at all possible. And I’m knowing the farmers that we’re sourcing it from and all of that. We don’t do it often. I can justify it.

On Cooking Fish:

Brian Samuels of A Thought for Food on The Dinner Special podcast talking about cooking and choosing fish.

I think salmon is hard to mess up. It’s fatty.

It’s funny because a lot of people stay away from salmon because they don’t like fishy fish. I never get that because I love fish, and I love it whether or not it has a fishy taste to it. I’m okay with that.

I think they’re getting that from the oils and the fats from the fish probably, and especially with salmon. But in terms of fish that’s hard to mess up, I think that salmon is really easy to work with. It also holds up when you add a lot of flavor to it, so you could do soy sauce, you could do a marinate with it and you’ll still have a really nice fish flavor with it.

I think that some other fish are more delicate obviously. White fish, you don’t want to mess around with that too much, so you have to be careful with that. I always think salmon is really easy to work with. I think sword fish as well. It holds up nicely. They’re both very meaty fish too.

I would not say I’m a pro at cooking fish at this point. I think I have learnt that overcooked fish is not merely as delicious as seared fish. And, so with salmon, I’m trying to make sure that the skin is crispy if it still has a skin on it. That it is cooked all the way through but not overdone. I think working with high heat is really key with fish because you just want that point where it just cooks all the way through and you’re not cooking any longer.

Starting off with high heat is really key. It really depends on the fish and what you’re doing with it and how you’re serving it. I also like to play around with other types of sea foods like scallops and shrimps and we’ll rotate that in our diet as well.

On Choosing Fish:

When I go to buy fish in the store I don’t necessarily care if it’s previously frozen or not, I really look at where it’s being sourced from. With anything I want to buy as local as possible. And coming from New England or, the Pacific Northwest, you can usually find local seafood in these areas but I know that people in the middle of the country struggle with that.

I’m really looking for stuff that, I can have a dialogue with the person at the fish counter and say, when did this come in? Where did it come from? Tell me about it? I think when it came in is usually a good sign of freshness, and yes, that’s pretty much my thought process behind it.

I think the frozen element really makes a difference because as soon as it hits the cold it’s obviously going to preserve it longer.  It depends on the fish. Yes the previously frozen thing doesn’t bother me as much as the farmed versus wild caught. If it’s frozen and it tastes good then, great. I don’t think it matters either way necessarily. I don’t think it affects the flavor of it too much.

Here in New England I’ve had the luxury of being able to get fish that was caught that day and having it and there’s a deeper flavor in it. You’re tasting the ocean. It hasn’t lost that flavor. I think a fish that has probably been frozen, it sort of loses that depth.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

Top Chef.

What are some food blogs or food websites we have to know about?

I think most people already know these sites but some of my favorites are Sprouted Kitchen and Happy Yolks is a favorite of mine as well, and Not Without Salt is one of my all times favorites. I think Ashley was on your show actually at one point.

Those are definitely some of my top three.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

All those people definitely. Is it sad that West Elm makes me really happy when I see those pictures?

I’m a sucker for, we have a new house, I follow them just to see what they are posting about. So that always makes me happy. I would definitely say Ottolenghi’s Instagram feed always, I’m always unbored with that and Local Milk is a favorite as well.

What is the most unusual or treasured item in your kitchen?

This is a tough one. It’s funny, the weird one that popped into my head is an egg slicer. I don’t know why and I don’t think I have a connection to it really but it just popped into my head.

I don’t think it’s one of those things that people have but I actually use it fairly frequently. Whenever I want to do a big salad for one of my big weeknight meals. If I want a hearty salad. I always put hard boiled egg on it and it’s just an egg slicer. So I’m saying the egg slicer.

Name one ingredient you used to dislike but now you love.

Mushrooms. I think would be the one. I was such an adventurous eater growing up but mushrooms, I was disgusted by and now I’m obsessed with them.

I think for the most part we always had it with chicken, in a chicken dish. Or it was on top of pizza. My sister loved it and I think I just hated it because she loved it so much. But I’m obsessed with it now.

What are a few cookbooks that make your life better?

For the most part I look at cookbooks for the pictures to give me inspiration. Recently, the ones would be definitely Plenty. All the Ottolenghi books, I’m always going back to them. Ashley’s book, Not Without Salt’s, Date Night In I’ve been going to too.

I think the same goes for magazines as well. I subscribe to a lot food magazines and usually I go through for the pictures. I love the new Sift magazine by King Arthur Flour. Great pictures and it just gets you thinking, because it’s so baking focused, it gets you thinking outside the box.

What song or album just makes you want to cook?

Van Morrison’s Astral Weeks or Norah Jones’s Come Away With Me. When I’m cooking, for the most part, I want that chill music with a glass of wine and it mellows me out.

On Keeping Posted with Brian:

Brian Samuels of A Thought for Food on The Dinner Special podcast talking about keeping up with him.

Definitely through Instagram in terms of more day to day. It’s beyond just the food world. It’s also, I put up pictures of my dog, and where I am, and what’s going on in life. On Twitter as well. Those would be the top places. But I’m also on Facebook and all those wonderful sites.

 

Subscribe to The Dinner Special podcast

Filed Under: Podcast Tagged With: 101 Cookbooks, A Thought for Food, Boston, Brian Samuels, Cooking Fish, Date Night In, Emerson College, Fish, Food and Wine, Food Blog, Food Blogger, Food52, Happy Yolks, King Arthur Flour, Local Milk, Norah Jones, Not Without Salt, Pescetarian, Photographer, Plenty, Sift, Smitten Kitchen, Sprouted Kitchen, Top Chef, Van Morrison, Vegetarian, West Elm, Yahoo Food, Yotam Ottolenghi

044: Gardenias and Mint: Friendship and Food in Boston and Hartford

June 3, 2015 by Gabriel Leave a Comment

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about how they decide on what to make for their blog.
http://traffic.libsyn.com/thedinnerspecial/TDS044.mp3

Podcast: Play in new window | Download | Embed

Subscribe: Apple Podcasts | RSS

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about friendship and food in Boston and Hartford.

Gardenias & Mint is an East Coast lifestyle blog by two best friends on a budget. They share things that they love including style, books, cool stuff online, and of course, food.

I am so happy to have Christa Tubach and Regina Vecchione of Gardenias & Mint here on the show today.

On How They Met:

Regina: We go way back. We’ve been friends for a long time.

Probably third grade, Christa moved here. And I had been living here since I was five.

She was just wearing the coolest velvet shirt with a daisy on it. And I was like, “Hey girl, I like your shirt.” And, being a T and a V in our last names, our lockers were next to each other pretty much from middle school on. So even if we didn’t have classes together, we hung out.

Regina: We always got along really well. We have similar tastes. That’s kind of how the blog started. Since we were kids, we’d go shopping and realized, “We love that. We both love that.”

Christa: We’ve always been very good partners when shopping.

Regina: Yeah. We have a lot of the same clothes. We’ve been known to walk out and have the same thing on.

On the Food Culture in Their Cities:

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about the food culture in Boston and Hartford.

Regina: Boston, I’ve noticed, is all about the gastro-pub style.

Everyone is very into bar food with a refined edge. So you can always find a really delicious poutine with like cheese curds and duck gravy. And then pair it with a really delicious craft beer.

Christa: Hartford is all about the hidden gem. Like neighborhood area. So, you’ll hear people comparing their restaurants with which neighborhood you’re from. In my neighborhood, in the West End, we have, I think, the best Mexican. But you’ll hear other people say they think theirs is the best. So you’re always finding little places here and there from the neighborhoods.

I think it has a lot to do with the local aspects of it; there’s a lot of things happening. And restaurants really try and make an effort in showing you where the food is coming from.

All these little neighborhood places will have the farm listed, the ingredients listed. And it’s great because, even though Hartford’s a city, the surrounding areas are still pretty rural. So we have a lot of farms. And this urban and city farming is happening too. So Hartford is trying to do that. And I think it’s great.

Regina: Boston is very similar. We tend to branch out a little bit. Just because we’re a city so we can’t always have our own farms. But then the surrounding areas, like Concord Mass, we have a lot of farms over there. So we tend to get the fresh, good stuff.

On Neighborhoods in Their Cities for Tasty Food:

Christa: The South End of Hartford is known for the bakeries and the Italian section. The West End, where Mexican is, that one particular place is fantastic. It’s just kind of the walkable neighborhood area that has some delicious spots. And downtown, there are definitely some pockets which are really great. Because Hartford’s pretty spread out so it’s not really as walkable as Boston. So you’re driving and you’ll find little places here and there.

Regina: I wish there was more Thai food actually. That is something I feel it is a little short of. But there is a Chinatown in Boston. So you can definitely get some good hot pot. I’ve had some really great hot pot or I think some people call it shabu. But I feel like every neighborhood in Boston and the surrounding areas makes a point of having a couple of go-to spots, which is awesome.

We love Delis. I feel like no matter what neighborhood you’re in, you can find good food. I personally live in Brookline which is right outside and kind of near Fenway. And I have a couple go-to spots like this place, Otto Pizza, which originally started in Portland, Maine. And Public House, which again, is all about the gastro food. And they have like, I think, one of the most extensive draft beer lists in New England or something. It’s crazy.

On Local Dishes that Visitors May Not Know About:

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about local dishes we have to know about.

Regina: Christa and I, one time, she came to visit and we went to this place called Island Creek Oyster Bar. Which is obviously it serves oysters, hence the name. But we ended up getting the mussels as an appetizer. And we were just completely blown away. We were just looking at each other like, “What is happening in our mouths?”

Christa: And it’s local so it’s another thing that Boston’s by the water. Actually, Hartford right now, our little thing that everyone loves is we have this little doughnut spot called Tastease, that has mini doughnuts. And they’re beautiful. They’re decorated. They’re colorful. They’re absolutely fantastic. And no one knows about them.

It’s just one of those things that you’ll see pictures and then you’ll hear about it. And they sell out by 10:00 in the morning. They have a little sign that says, “Over a million donuts served.” Just a small local business that, when you know about it, people are like, “Oh my god, Tastease! I can’t believe I hadn’t heard about it.”

On Their Blog:

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about their blog.

Christa: Well, we’re both creatives. I’m a graphic designer and Regina was a photography major. And so we just found ourselves one day, talking about blogs. We hadn’t discussed it. We were just like, “Wow. I follow a lot of blogs.”

Regina: We were both following a lot of the same ones and constantly texting each other about it.

Christa: When Reg moved, we were both starting out in our careers and trying to figure out what we wanted to do. And those first jobs, they’re fun, they’re interesting but they’re not quite as creative as you want. So it kind of started out with being like, “What else do we want to do?” And we just saw that there are opportunities to collect the information off the Internet that we liked. And then doing DIYs, and cooking food, and doing all these things we like to do anyway.

Reg takes beautiful photographs. We were like, “Why don’t we just start doing that and documenting it?” So we actually just sat down one day and we made it happen.

Regina: It was so funny how quickly it happened. We just sat down. We’re like, “What do we want to call it? Let’s do this test name Gardenias & Mint. We could always change it.” And then we’re like, “Actually, I kind of like it.”

Christa: Then we put some stuff together and then we went out to a really good restaurant, and brought a notebook, and literally were like, “What are some ideas? Let’s do this.” We stuck with it. Which is, you know, the hardest part.

Regina: Christa was really helpful for all this too because she had done an internship for Design Love Fest.

Christa: Blogshop. I don’t know if you know who she is. She’s a major blogger out in California. And I kind of interned for a weekend with her where I gave tips on Photoshop. And so it was all about the blogging world though. Not just how to use Photoshop for yourself. But specifically with blogging. And so I had this inside scoop that I didn’t even realize I had. And so it was fun to share what I learned. And you started picking it up on it really fast.

On How to Decide on What to Make for the Blog:

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about how they decide on what to make for their blog.

Regina: We have a very serious sweet tooth, in case you haven’t noticed.

Christa: Pretty much everything is some sort of baked good.

Regina: We just love baking. I find it to be very calming. If I’m like stressed out, I just want to go home and make cookies.

Christa: We always are talking about how we want to do more food and less treats but we just end up making cakes.

Regina: It’s funny because we love savory dishes so much. We’re always just like, “Cheese!”

Christa: I think that what happens is we’ll look at stuff that we like. It has to be something that we want to make. Now as much as blogs are about it being pretty, we want to eat it.

We approach it as what looks good. Is this something I want to make for myself? Make for my roommates? Make for my boyfriend? And then we don’t want to just sit there and copy someone’s recipe straight up most of the times.

So it’s nice to be able to feel comfortable with the ingredients to know that we could change something if we need to. How to make it our own because with there being a million things on the Internet, it’s so easy just to be like, “That looks good. Let’s make it.” Well, it’s ours now. But it’s not.

Regina: It’s so easy to adapt things from other people that we always make sure to give the other blog credit if we happen to find it there.

Christa: Yeah. And so, we want to be able to approach it in a way that we feel comfortable kind of tweaking something.

I wouldn’t know how to look at a recipe and change everything but we want to throw an ingredient here, tweak a little bit of that there. And that usually works best for us.

On a Dish Not Turning Out as Planned:

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about a dish not turning out as planned.

Christa: Yeah, it happens. Actually this past Valentine’s Day, we wanted to just make a cute little heart-shaped pizza. And then we decided it was just going to be heart-shaped pepperoni. And so, it was last minute. We’re scrambling. And pizza is not hard to make by any means, but I’m sitting there, cutting out heart-shaped pepperoni with a knife which is not a good idea.

It’s angular and you’re trying to make these cute hearts and it’s not happening. And something happened. Reg is half making it and we realized we don’t have cheese. And we’re just having such a struggle.

Regina: We just did not prepare at all.

Christa: So she decides, “Look let’s just make something else. I’ll freeze the pepperonis. We’ll make the pizza another time.” And then I go home and we’re cutting it close on time because we wanted to post it.

Regina: Because it was Valentine’s Day. So it was just a specific date it had to be up by.

Christa: So I’m like, “You know what? I’m just going to make this at home. Don’t worry about it. I’m going to do it in Hartford. I’ll figure it out.” And I go to the store, I buy some more pepperoni, and then I walk into my kitchen and I’m like, “Why did I not use kitchen scissors?” It was the easiest thing in the entire world. Took me two seconds. I did like 15 pepperonis in under a minute.

Regina: Versus like half an hour of slimy labor with a knife.

Christa: So I was just like, “Wow, that was dumb.”

Regina: And dangerous.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

Regina: I really like the Barefoot Contessa. She is all about home cooked meals that just make you feel good. And they’re rich and wonderful.

Christa: I actually don’t watch any cooking shows. I feel so terrible saying that. I have caught a couple fun ones at the gym.

Regina: It’s so weirdly satisfying to watch cooking shows at the gym. You feel terrible but great all at the same time.

What are some food blogs or food websites we have to know about?

Regina: I’m always on The Kitchn. That’s a good one. I think one of my big inspirations for blogging about food is probably Skinny Taste. She recently came out with one or two cookbooks, I think. But she’s again, back to that comfort food stuff.

It’s always with a low-fat quality. She loves using applesauce to replace things when she’s baking. It’s like comfort food without the guilt.

Christa: And I really love Food52. They post so many beautiful pictures. There’s just something that sparks my interest visually. Which then, when I read about it, makes me hungry.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

Christa: This is funny. We worked at a pizza place back in high school. And that’s actually where I met my boyfriend. They post their specials on Facebook and Instagram and I love it. All I want to do is go there. When I see every week what they’re doing. I’m so excited.

Regina: Yeah, you heavily monitor it to see if you can go there that weekend for their specials.

Christa: I’m like, “Oh you’re coming home? These are the specials ahead of time. Are you into it?”

Christa: They’re called Flatbread. But there’s American Flatbread and then Flatbread. They’re two different things.

Regina: It’s like The Flatbread Co.

Christa: Yeah, Flatbread Company.

What is the most unusual or treasured item in your kitchen?

Regina: I feel like I always get called out for my butter dish on the counter. I always have room temperature butter at my house. Which is wonderful and apparently it’s a very European thing. I just grew up with it but I feel like room temperature butter just makes my life complete. Because you can just throw it on anything. It’s already ready to go. And then, especially if you’re baking, you already have the room temp butter. So, you’re good to go.

Christa: Our apartment is really old. We have this really cute nook where there definitely used to be an ironing board. But, no ironing board anymore. And we turned it into a spice rack. Were moving soon and I think I’m going to miss it a lot. I didn’t realize how cute it was until we’re not going to have it anymore.

Name one ingredient you used to dislike but now you love.

Regina: I love tomatoes. I put them in absolutely everything. Tomatoes and onion. I don’t know where I would be without them now. But when I was a kid, I wanted nothing to do with them.

Christa: I’m actually the same way about peppers. I don’t know why kids hate peppers. They’re delicious.

Regina: Vegetables in general. Vegetables make me so happy.

Christa: Like brussels sprouts. Oh my god, brussels sprouts are my favorite.

Regina: I don’t understand the stigma associated with them as a child.

What are a few cookbooks that make your life better?

Regina: A couple of years ago for Christmas, my sister got me this really wonderful book at Anthropology that’s called What Katie Ate. And the photography in it is so stunning. It just has this very dramatic, dark backdrops and pretty high contrast. But they’re just beautiful. And it makes you want to cook really badly.

Some of the food that she does is a little labor extensive but it always looks worth it. And I’m like, “Wow, those potatoes look sensational.”

Christa: My mom, she’s got Cook’s Illustrated my whole life. And just seeing those around, it was always fun to look at the illustrations on the back and just get this real breakdown of food that kind of, is so normal.

There’s something about it that was just so friendly for the everyday person. But actually, I did see a beautiful cookbook the other day called, One Pan, Two Plates. Which is great for a couple, like my boyfriend and myself. Which I definitely want to check out.

What song or album just makes you want to cook?

Regina: For me, especially around the holidays, back to baking, but it’s Ella Fitzgerald. And She and Him. They both just put me in that holiday spirit. I’m like, “I need to make gingerbread now.” And then, my coworker introduced me to the most random collection of songs. It’s just like a Nigerian eclectic band that just makes you want to cook so badly. I highly recommend Nigerian music to put you in the mood to cook.

I don’t know the name. It’s not a band name. It was like a collection of various bands on one album. But I think they all have a similar beat to it. And it’s very like, saucy. And you’re just like, “Yeah, I want to make some enchiladas or something.”

Christa: We actually listen to music a lot in the kitchen. It’s just something that gets us excited. But I love Vampire Weekend. They’re just fun and poppy and gets me going. I know all the words so I’m just in my zone. Which is helpful.

On Keeping Posted with Gardenia’s and Mint:

Christa Tubach and Regina Vecchione of Gardenias and Mint on The Dinner Special podcast talking about how to keep posted on them.

Regina: We are on Instagram.

Christa: Instagram.

Regina: And Facebook daily.

Christa: Yep. And gardeniasandmint.com. So we’re social media people for sure. We try to tweet but we’re not very good at it.

Regina: Bad at tweeting. I don’t know why. Yeah, Instagram though, we’re always on that.

Christa: Yes, and Pinterest, you know, the whole deal.

Regina: Our handle is just Gardenias and Mint. Pretty straightforward.

 

Subscribe to The Dinner Special podcast

Filed Under: Podcast Tagged With: Barefoot Contessa, Blogshop, Boston, Christa Tubach, Cook's Illustrated, Design Love Fest, Ella Fitzgerald, Flatbread Company, Food Blog, Food Bloggers, Food52, Gardenias and Mint, Hartford, Island Creek Oyster Bar, One Pan, Otto Pizza, Regina Vecchione, Skinny Taste, Tastease, The Kitchn, Two Plates, Vampire Weekend, What Katie Ate

Hello! I'm Gabriel Soh, home cook, food enthusiast and your host of The Dinner Special podcast.
Everything here on The Dinner Special is an experiment, just like with cooking. Thank you for listening and being part of the adventure.

Enjoy the podcast?

Click HERE to subscribe, rate and review on iTunes now.

Let’s Keep in Touch!

Copyright © 2022 · Epik on Genesis Framework · WordPress · Log in