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It's Spoonie's first podcast ever and she's making her favorite food, pumpkin pie! But to Spoonie’s surprise, she learns pumpkin isn't always just for dessert, it can be used in savory foods, too - and may taste just as good if not better! Celebrity chef J. It's Spoonie's first podcast ever and she's making her favorite food, pumpkin pie! But to Spoonie’s surprise, she learns pumpkin isn't always just for dessert, it can be used in savory foods, too - and may taste just as good if not better! Celebrity chef J. Kenji López-Alt joins to share his recipe for kabocha no nimono, a classic Japanese dish, and kid guest, Lila, tells Spoonie about calabaza en tacha and Dia de los Muertos.
QUICK LINKS
This is an episodic podcast, so you can listen to it in any order, but episode one is a great place to start.
Listen to episode one hereIt's Spoonie's first podcast ever and she's making her favorite food, pumpkin pie! But to Spoonie’s surprise, she learns pumpkin isn't always just for dessert, it can be used in savory foods, too - and may taste just as good if not better! Celebrity chef J. Kenji López-Alt joins to share his recipe for kabocha no nimono, a classic Japanese dish, and kid guest, Lila, tells Spoonie about calabaza en tacha and Dia de los Muertos.
J. Kenji López-Alt is the two-time James Beard Foundation Award-winning author of The Food Lab and The Wok, and the host of Kenji’s Cooking Show on YouTube, with over a million subscribers. He is a New York Times recipe columnist, the Chief Culinary Advisor of Serious Eats, and the author of the best-selling children’s book Every Night is Pizza Night. He lives in Seattle with his family.
The content, artwork and advertising within this podcast is not owned or affiliated with Sound Carrot and remain the property of their respective owners.
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