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059: Samantha Ferraro: How Her Diverse Background Influences Her Food

July 15, 2015 by Gabriel Leave a Comment

Samantha Ferraro on The Dinner Special podcast on how her family background influences the food she enjoys.
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Samantha Ferraro of The Little Ferraro Kitchen on The Dinner Special podcast talking about how her diverse background influences the foods she enjoys.

The Little Ferraro Kitchen

Samantha has a very diverse background. She’s a Brooklyn native, lived in Hawaii for 10 years, is a current California resident, she’s Jewish, and one of her favorite cuisines is Italian. All of this influences the foods she enjoys and shares on her blog, The Little Ferraro Kitchen.

I’m so thrilled to have Samantha Ferraro of The Little Ferraro Kitchen here on the show today.

(*All images below are Samantha’s.)

On How Her Family Background Influenced the Foods She Enjoys:

Samantha Ferraro on The Dinner Special podcast on how her family background influences the food she enjoys.

I grew up as a Jewish girl in Brooklyn, which is very common, but the funny thing about me is I come from a Jewish background that has both Sephardic and Ashkenazi backgrounds, and there’s a difference just in culture.

So my father’s side is Ashkenazi, which means they come from Eastern Europe, so a lot of the foods that I grew up with on my father’s side was like, matzo ball soup, briskets, really kind of stick to your ribs foods, comfort foods. And then my mom is part Turkish, and actually the ancestry comes from Spain, during the Spanish Inquisition they went from Spain to Turkey. So, a lot of the foods I grew up with on my mom’s side was maybe stuffed grape leaves, lots of things with saffron, and olive oil, and lemons. I grew up with something called fasolia, which is a green bean and tomato stew, so a lot of those foods I grew up with, so I kind of incorporate everything as an adult now.

On How Where She’s Lived has Influenced the Foods She Enjoys:

Samantha Ferraro on The Dinner Special podcast talking about how where she lives influences the foods she makes.

You have this Jewish girl from a big city, and then my mom and I decide, “Oh, let’s move to Hawaii, why not?” So when I was 14, we moved to Hawaii, not knowing anything, and I still had a thick Brooklyn accent. Nobody really knew probably what brisket was. But we just did it, and we embraced it, and what I learned living in Hawaii is the simplicity of food, the beautiful fruits and vegetables, and farmers thanking you with a bag of lettuce, or growing their own avocados. It’s just such a beautiful place, and the Aloha spirit is so true and alive. It’s just so honest, and it’s just such a beautiful place. I’m so happy that I lived there and experienced it.

(Today) I’m a five hour flight from New York and a five hour flight from Hawaii, so I have the best of both worlds, because California is kind of, you know, I live in a small beach town but if I want to go to a big city, I can have that, too. There’s a lot of people that I actually went to high school with in Hawaii that now live in California, and vice versa. People from here move to Hawaii, so, I’m so blessed to be able to go to both places and have an excuse, like, “Oh, I have family in Hawaii,” or, “I have family in New York.”

I live in Southern California, and we have such an awesome food mecca. When I moved here, I had never gone into a Mexican mercado before, a Mexican market. And when I moved here, you know, it was just so amazing that there’s such a huge Mexican culture here. And there’s different Asian markets here. There’s Vietnamese and Thai and Japanese. There’s a Jewish area in LA that I can go to if I really want good challah bread. It’s just such an awesome area. I went to Little Saigon, which is just 10 minutes away from me. I just live in a really cool area.

On a Food that Surprised Her:

I would have to say, living in Hawaii, I didn’t think I would try a lot of things that I did in Hawaii. For example, taro root, or poi, is this really, like, pounded until it’s kind of like gelatinous, kinda, and it doesn’t taste very good, but when paired with a salty lomi salmon, or pork, it’s actually delicious. And there are also some similarities, so, for example, lomi salmon you would find at a luau in Hawaii, which is diced up, cured salmon with tomatoes, which is very similar to a bagel and lox, like that cured salmon. So I saw some similarities there, but I mean, honestly, just the fruits that are grown there are just, nothing like it. Nothing like a mango from Hawaii.

On Foods That She Misses:

I miss New York bagels. When my cousin actually moved here, from New York to here, and I see him often, and whenever he goes back to visit my aunt and uncle, I’m like, “Can you please bring back bagels?” I mean, if you’ve ever had a New York bagel, there’s nothing like it, and they say that it’s because of the water, you know, that East Coast New York water. That’s the excuse. Nothing like it, so he always brings back bagels.

Another thing from Hawaii that I love is something called lilikoi, which is passionfruit. Lilikoi is the Hawaiian name for it, and it grows just everywhere. My mom has a lilikoi tree, and one time my mom sent me a box of lilikoi. She just took this mailing box and stuffed it. It must have been like 10 pounds of lilikoi. And you can’t ship things from Hawaii to . . . like you just can’t do it, it’s agriculture, you can’t do it. And one time it came through and I was like, “Oh my gosh! This is awesome!” The next time it came through, I got an empty box with a nasty letter from Agriculture saying, “Don’t do that!” Such a gorgeous flavor, it really is.

On Her Passion for Cooking:

Samantha Ferraro on The Dinner Special podcast talking about her passion for cooking.

You know, to be honest, I knew I liked food when I was little. My mom cooked, my grandmother cooked, but I was never mature enough to really ask them about it, or, you know, be mature enough to learn from it. So, it wasn’t until I got older and I was experiencing foods and traveling that really inspired me, and I just wanted a challenge. I love challenging myself in the kitchen. I’ll jump in and make a ramen dish that I’ve never made before, or a soufflé I’ve never done. I think it’s so fun to do that.

My mom cooked all the time when I was little, now she asks me recipe questions. But now that I’m older, I realize that I wish I took notes from my grandmother on my father’s side, I really do. For example, I remember her making a Jewish cookie called rugelach, and I remember it vividly when I was little. You know, she passed away since, but now that I’m older I make my own rugelach, and I think about her, like, “Oh, you know, this is what she would do.” So I think memories inspire me.

On Starting Her Blog:

Samantha Ferraro on The Dinner Special podcast talking about starting her blog.

I was going through a transition, I was changing majors in college, I was kind of confused, I didn’t really know what to do. But my outlet was cooking, that was what my outlet was. I loved it, I mean, it was a stress reliever for me, it was exciting, it was challenging, it was beautiful.

So, I was reading blogs, and I thought, “I can do that!” So, I kinda did. I’m spontaneous, so I said, “Oh, why not?” I just jumped in, and I said, “Oh, let’s see how long this goes.” I was enjoying the challenge, and I was enjoying learning, so I was learning, too, and it was fun, so I just kept doing it. Three years later, here I am.

On Her Culinary Bucket List:

I have a bucket list on my blog that I need to update. I’ve actually crossed off a few that I haven’t put on the blog yet. But, to be honest, the cuisine I’m least familiar with is Asian cuisine, Japanese, Vietnamese, Thai. I’m least familiar with that and that is something I would love to learn.

I have the Momofuku cookbook, and I really want to do his ramen broth. I think that it’s a 48 hour broth and you reduce and add, and I just think that’s so awesome. I really, really want to do that.

I made pad thai once, and that came out horrible. So, I want to do that. It’s just a simple dish, but the flavor combination of that sour and sweet, it’s gorgeous. I really want to conquer that.

Cannolis, I’ve done cannolis once. It was okay. I want to give it another shot. Again, here I am, all different cultures.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I’ve been watching a lot of Anthony Bourdain shows, like No Reservations. He has a few of them that are very similar to each other, love him.

I like some of Gordon Ramsay’s shows, like Master Chef, it’s fun and kind of creative what they do.

I love Ina Garten’s show, Barefoot Contessa. It’s really simple and clean, and to the point, I really like that.

And sometimes I watch Julia Child on YouTube.

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

So, well you’ve already talked to Amy. I love her blog What Jew Wanna Eat. She’s awesome, she does all these creative, fun Jewish recipes. Rainbow challah, like what? She has fun with it, and she’s fearless and I respect that.

I think she mentioned another one that I read, one of the first blogs was, she’s formerly known as the Shiksa in the Kitchen, but her name is Tori Avey. She’s really fascinating because she’s a convert to Judaism, and she loves history, so she does a lot of Jewish history and Jewish food, and that’s really fascinating.

One of the first blogs I also read was called Pass the Sushi. She is really interesting, she’s really creative, she designed my blog, and she’s a gorgeous photographer, food and outside of food.

I have a personal friend as well, it’s called Pineapple and Coconut, and her and I have a Hawaii connection. She loves all things Hawaii, so she does a lot of Hawaiian food, Kalua pig, or pineapple this, or coconut that.

Another good resource is called Just One Cookbook. She does a lot of Japanese food, and one time when I was going to a Japanese store, I was messaging her like, “Oh, should I get this?” She’s helped, guiding me, and she’s just awesome, just a wonderful resource for Japanese food.

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

I love dogs, so on Instagram I follow The Dogist, ’cause dogs make me happy and it’s all dog pictures and I love that, it’s awesome.

I follow WhatJewWannaEat on Instagram, ’cause I love her bagel lox photos, it makes me hungry.

TrumericandSaffron has an Instagram and a Facebook, and I think she’s a really great resource for Middle Eastern food, Persian food.

Can I do a YouTube one? I just started watching, it’s called Sweets and Beyond. And she does a lot of Puerto Rican food, which is fabulous, ’cause I’m not too familiar with that food, so I started watching her and that’s really cool.

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

I don’t know if it’s unusual to other people, or maybe not to me, but I have anchovies. Is that unusual? I always have anchovies on hand. When I was trying to learn about Korean food, a friend of mine gave me, I don’t know what it’s called but it’s like that red pepper that makes kimchi. (Gochugaru)

It’s a powder, and I guess you add it to your seasonings and it makes it spicy and red, and it’s a gorgeous color.

I have kind of random ingredients. Fish sauce, different kinds of fish sauces.

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

I would have to say anchovies again. It was horrible, but now, I don’t eat it by itself, but I’ll add it to things, like to sauces.

What are a few cookbooks that make your life better?

Well, like I said, The Art of French Cooking, that has just opened my mind, my taste buds, everything. I can’t recommend it enough. It’s old school, it’s to the point, it’s well written. That one is wonderful.

I also just recently got a cookbook called Jerusalem, which has become a very popular cookbook. But just gorgeous, inspiring Middle Eastern flavors, bright flavors, and just gorgeous photography. Those are probably two of my favorite books.

What song or album just makes you want to cook?

I’m very diverse with my music tastes, I’ll listen to like Rolling Stones, or Bob Marley, or like Beastie Boys. I was in a Beastie Boys, Run DMC mood. Some kind of like hip-hop, like, get you going.

On Keeping Posted with Samantha:

Samantha Ferraro on The Dinner Special podcast talking about how to keep posted with her.

I’m on Facebook as the Little Ferraro Kitchen, and I absolutely love Instagram, as FerraroKitchen. You can find some behind the scenes, some things I put on the blog, other things I’m eating that I want to share.

 

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Filed Under: Podcast Tagged With: Anthony Bourdain, Ashkenazi, Barefoot Contessa, Beastie Boys, Bob Marley, Brooklyn, Food Blog, Food Blogger, Gordon Ramsay, Hawaii, Hawaiian Food, Ina Garten, Jerusalem, Jewish Food, Julia Child, Just One Cookbook, MasterChef, Momofuku, No Reservations, Pass the Sushi, Pineapple and Coconut, Rolling Stones, Run DMC, Samantha Ferraro, Sephardic, Sweets and Beyond, The Art of French Cooking, The Dogist, The Little Ferraro Kitchen, Tori Avey, What Jew Wanna Eat

019: Amy Kritzer: Learning About Jewish Cooking and Culture

March 30, 2015 by Gabriel Leave a Comment

Amy Kritzer of What Jew Wanna Eat on The Dinner Special podcast talking about keeping posted with her.
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Amy Kritzer of What Jew Wanna Eat on The Dinner Special podcast on Learning About Jewish Cooking and Culture

What Jew Wanna Eat

Amy is a cooking teacher, recipe developer, personal chef, and food writer. And her recipes have been featured in Cosmopolitan and Bon Appetite just to name a few. Today, we’re talking about Jewish food.

I am so excited to have Amy Kritzer of What Jew Wanna Eat on the show.

On The Idea Behind Her Blog:

Amy Kritzer of What Jew Wanna Eat on The Dinner Special podcast talking about the idea behind her blog.

I was living in New York City and wanted a change, so I moved from where I lived to Austin, Texas.

I was working at a corporate job as a consultant and I just felt the need to do something a little more creative. I’d been reading a few food blogs and decided I might as well start my own.

My brother and I, growing up, we were always really into our heritage, our Jewish food, and we had this kind of running joke that we’d open the door for each other and say “after Jew”, instead of after you. So it’s just a Jew thing. It was always a joke we had, and he said, “Why don’t you do Jewish food? Like no one’s blogging about that kind of thing. It’d be different and fun.” So I said, “Yeah, why not?”

I just started it for kicks, and it ended up being my true passion. I looked forward to doing recipes every weekend and I would sneakily go on Facebook at work to update everything, and email my new readers.

It was so fun so I ended up quitting my job to go to culinary school, and that was three years ago. Now, I’ve been doing this ever since.

I’ve always been creative and definitely into writing. One of my prior jobs I had was as a conference producer, so I would write different copy and agendas and interesting things like that. So I’ve always loved writing. And I always loved cooking and baking.

Growing up I cooked a lot with my Grandma, who I call my Bubbe, which is Yiddish for grandma. I’d always cook with her. But I never thought of it as a career until more recently.

It’s definitely something I’ve always had a passion for.

On Where The Name of Her Blog Came From:

Amy Kritzer of What Jew Wanna Eat on The Dinner Special podcast talking about the name of her food blog.

It was so my brother, as I mentioned, kind of did the “Jew for you” thing.

We were just kind of chatting about funny things, and I think it came up and we were like, “I don’t really know if that’s going to fly. Should I actually use it?”

In hindsight it’s definitely a name that stands out. People see it, they definitely have a reaction. And 99% of the time it’s a positive one like, “That’s funny. I get it, I get it.” And people are like, “Are you Jewish? Is that offensive?” “No, I am Jewish, that’s fine.” But it’s definitely helped me stand out I think, and it definitely says what my blog’s about right off the bat.

On Jewish Food and Jewish Culture:

Amy Kritzer of What Jew Wanna Eat on The Dinner Special podcast talking about Jewish food and culture.

In terms of Jewish food, versus maybe Italian food or Chinese food, it’s not just from a particular region. Jews have lived all over the world, and Jewish food’s actually evolved, so in different places the Jews have lived, they’ve taken the Kosher rules that they live by, and also some of the familiar recipes for holidays, like let’s say, matzah ball soup is a favorite of mine. It’s very traditional for Passover.

But if you go to Mexico where some Jews live, maybe they’ve added a little bit of spice or a little cilantro to their version. It’s evolved through the years.

Jews, unfortunately, have gotten exiled from a lot of different places. We lived in Eastern Europe and got kicked out of there. We live in America, and grabbed different things there. So living in Texas, I love to take some spices and local flavors and ingredients and adapt them to my food and my traditional recipes.

I think it’s okay to take something traditional and tweak it and add some modern foods and conveniences that we have.

A lot of the food I make is the Ashkenazi Jewish food. My heritage is from Eastern Europe. So I think if you were going to talk to Jews from the Middle East or Africa or anywhere else, they might have different staples.

Part of what I love with my blog is exploring these different types of Jewish food. And people always email me asking me if I can make a recipe that they grew up with, and it’s not something that I grew up with. So I’ve definitely learned a lot.

I would say you’re going to start with Jewish food with the Ashkenazi heritage, there are definitely some ingredients, such as matzah meal if you’re at Passover. Matzah is an unleavened cracker, and you can use it. It’s very popular around that time of year to make everything from matzah ball soup or you can use it to make matzah pizza. It’s a favorite of mine, or desserts using it.

Other Eastern European ingredients would be different kinds of cabbage and beets are really popular, so I like to incorporate those in different recipes.

The Jews had a lot of the tougher cuts of meats, such as brisket, or tongue even. So I’ll experiment with those as well. Things that people aren’t necessarily cooking. If you just give it a little love, you can make it really delicious.

On Some Good Resources to Learn About Jewish Cooking:

Amy Kritzer of What Jew Wanna Eat on The Dinner Special podcast talking about some good resources for Jewish cooking.

The good thing is Jewish food is kind of in right now, so there are definitely more books and restaurants about it.

A classic book, which is not Jewish per se, but Ottolenghi the Israeli chef. He makes gorgeous Middle Eastern-inspired food that definitely has some Jewish heritage to it. Joy of Kosher is a great blog, and she does some more kosher food, not necessarily always Jewish, but around the holidays especially it’s more Jewish food. The same with the Shiksa in the Kitchen, Tori Avey. She is a great resource. Jewish Food The Nosher, is a website as well.

On Cooking:

Amy Kritzer of What Jew Wanna Eat on The Dinner Special podcast talking about cooking.

It’s funny, growing up I wasn’t that big into cooking. I was more of a baker.

I was more artsy, so I loved to make cupcakes and decorate them. I would definitely lean more towards baking brownies and cookies.

When I initially started my blog I wanted to start a baking blog. And then I starting thinking like, “Do I want to make cookies every day?” I’m like, “I don’t know if I want to do that.” So I started experimenting with more cooking, and I found that I loved it because you can be a little more freehanded with it.

When I’m cooking for my website, I measure everything to make sure I can let people know exactly how much I used. When I’m cooking for a fun, I’ll just throw a little bit of this and this in there, and clean out my pantry, and add different spices. You can really experiment, and I find it just very relaxing.

On Cooking Non-Jewish Food:

Amy Kritzer of What Jew Wanna Eat on The Dinner Special podcast talking about cooking non Jewish foods.

These days I definitely cook mostly Jewish food, I’m really busy with my blog and all my freelance work as well. But I like to experiment, especially with different kinds of Mexican cuisine. I like to try different Middle Eastern recipes that aren’t quite Jewish.

I don’t think I had any total disasters. I have had some times where, especially during Passover, when you’re trying to use weird ingredients, because you’re not allowed to have any leavened products. So you’re not having any flour during that time, so I’ll try to make a cake with some weird ingredients and it’s just totally flat and not the best thing. But I don’t think I’ve had any horrible, horrible failures, knock on wood, so far.

On Introductory Jewish Food for Beginners:

Amy Kritzer of What Jew Wanna Eat on The Dinner Special podcast talking about cooking Jewish food for beginners.

I think it may seem a little complicated, but I love making brisket, because you really can’t go wrong with it if you cook it. The only thing that can go wrong is if you try to boil it instead of cooking it at a low and slow temperature. It’ll take all day, but it’s really mostly hands off. You can even do it in your crockpot.

If you just let it go long enough, seven or eight hours, it’ll come out delicious every time. And you can really add whatever spices you want. I’ve cooked brisket in beer, in whiskey, in wine. I did a little spicy version, added some tahini, so you can really get creative with it, too. I think it’s impressive. People are always impressed.

I think that it’s a little more complicated, than maybe beginner, but it’s really not. I think people just think it’s tricky. That’s definitely a staple.

For more Middle Eastern I always make my own hummus now, and it’s not hard. I think people are a little afraid of using dried beans, but it makes a world of difference. And again, it’ll take a little time, but it’s way better than the stuff you can buy in the store.

One of my favorite hummus recipes is a hatch chile hummus. It’s a little spicy. And recently I did a pomegranate hummus, which is a little sweet.

And one of the most popular recipes on my site is for a whiskey and cranberry braised brisket that I did two years ago. Hanukkah fell on Thanksgiving, so they dubbed it Thanksgivukah, which was really fun. So I did a lot of combo recipes. This is kind of my Thanksgiving meets Hanukkah brisket, but I still make it all the time.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I am obsessed with Chopped, I could watch that all day. I just love to see what they do with these super weird ingredients, and I think what I would do.

I really love Top Chef, too. The chefs are just on another level, the stuff they come up with, and how fast they can cook things. It’s super impressive.

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

My Name Is Yeh is a really awesome blog. She’s actually half Jewish, so she makes some Jewish tweaks on her website as well.

One of my good friends, Little Ferraro Kitchen, she does a lot of ethnic foods. I love to see what she comes up with during Hanukkah. She did eight days of different Hanukkah food from around the world, so a lot of them were even new to me, so that was super cool.

Tori Avey, I mentioned. She does a lot of food history, too, so if you’re interested in history, that’s a great one.

And then you mentioned the Food 52. I love that. I don’t even know if I’d consider that a blog anymore, because they’re on another level. But they are great for discovering new foodies and their recipes are always on point.

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

Make me happy, let’s see. I’m really into Instagram especially. I just love the visual aspect of it. I just feel like that’s the new social network, beside Snapchat, but it’s like the cool one, I guess. I like to follow food people and non-food people, so for laughs I’ll follow Andy Cohen. He always has good stuff going on. I like to follow The Garden of Eatin, she’s in Toronto, and it’s E-A-T-I-N, The Garden of Eatin. She does just gorgeous food displays. It must take her an hour to set up these gorgeous shots. But I love following her.

And Infatuation on Instagram. They’ll repost different, other people’s stuff, and they’ll post a different restaurant. Their food always makes me drool, and I won’t even be hungry, I’m like, “I need to eat something.”

I love Instagram. There are so many interesting people.

What is something all home cooks should have in their pantry?

I think besides the immediate staples, something I like to add is unique spices.

Something I’ll have for dinner all the time is just roast of some seasonal veggies with a different spice on it. Maybe make like with a spicy yoghurt sauce on top, or poach an egg and put it on top and that’s it. Especially if I’m eating something heavy during the day, or I’m going out to dinner, I’ll have a nice light lunch.

I think what makes the difference is adding a unique spice. I love using za’atar. It’s a Middle Eastern spice. It’s a blend of actually different spices. The main ingredient is sumac, which is a very citrusy lemony flavor, kind of subtle. There’s oregano in there, sesame seeds, thyme, and sea salt. So you can make it yourself, but it’s just got a really nice balanced flavor.

Then using smoked paprika I like a lot, especially if you’re keeping Kosher, so you’re not having bacon. It adds a nice smoked flavor to the foods, too, in different chilis or stews. It gives kind of a smoky aspect. So I would say a few unique spices can take your dishes, your staples you always make, and bring them to the next level.

Name one ingredient you cannot live without?

Oh, let’s see. I might say tahini. I’ve been really into tahini lately.

Something that I always have in my fridge is Greek yogurt. I’m obsessed with Greek yogurt. I have it a lot as a savory thing, too, so I’ll make like a savory breakfast with some Greek yogurt, and I’ll put in some pumpkin seeds and some hot sauce, which it sounds really weird. But if you think of Greek yogurt as just a very neutral flavor, and you can do so much with it. I’ll even mix that with some tahini some thyme and make a sauce.

Tahini is a sesame paste used in hummus, or I’ll mix it with some hot sauce and put it over some veggies. It’s just extremely versatile. It has a lot protein, so it’s really filling, too.

What are a few cookbooks that make your life better?

I mentioned earlier the Ottolenghi, all his cookbooks are just gorgeous, even just looking at them for the food photos, I love. I always go back to the Joy of Cooking. It’s a classic.

There’s a cookbook called Schmaltz, and Schmaltz is a rendered chicken fat, and it’s a whole cookbook dedicated to what to do with this chicken fat and how to make it. So it’s your traditional Jewish ingredient, but to see it in different ways is really fun. I’d love to try to experiment with that cookbook a little more.

What song or album just makes you want to cook?

I don’t know if I should, but I’ve been listening to a lot of Taylor Swift.

People who don’t like Taylor Swift are lying, I think. It’ll pump me up, and I’m really into 90s music.

I’m a 90s child, so I’ll put on like the 90s Pandora Station, or I don’t know, Whitney Houston, Pandora, and see what comes up. Just something kind of fun and pop-y, and it’ll get you in the mood for cooking for sure.

Keep Posted on Amy:

Amy Kritzer of What Jew Wanna Eat on The Dinner Special podcast talking about keeping posted with her.

All my social media links are What Jew Wanna Eat, and you can sign up for my emails on my website. That’s the most consistent way. There’s a few boxes you can sign up there, or follow me on Facebook, Instagram, whatever your favorite way is. Instagram and Facebook are my favorites.

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    Filed Under: Podcast Tagged With: Amy Kritzer, Andy Cohen, Ashkenazi Jewish, Chopped, Food Blog, Food Blogger, Food52, Infatuation, Jewish Cooking, Jewish Cuisine, Jewish Culture, Jewish Food The Nosher, Joy of Cooking, Joy of Kosher, kosher, Little Ferraro Kitchen, Matzah, My Name is Yeh, Passover, Schmaltz, Shiksa in the Kitchen, Taylor Swift, The Garden of Eatin, Top Chef, Tori Avey, What Jew Wanna Eat, Whitney Houston, Yotam Ottolenghi

    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.

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