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What's Cooking?

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Manage episode 508365048 series 3513873
Content provided by The New Yorker. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by The New Yorker or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

In contemporary cookbooks—and in the burgeoning realm of online cooking content—there’s often a life style on display alongside the recipes. Samin Nosrat is a fixture of this landscape, and her new book, “Good Things,” aims to pick up where her mega-best-seller “Salt, Fat, Acid, Heat” left off, giving people a new framework for feeding themselves and loved ones. On this episode of Critics at Large, Vinson Cunningham, Naomi Fry, and Alexandra Schwartz share their personal experiences making dishes from “Good Things.” Then, New Yorker staff writer Helen Rosner joins them to explain the state of home cooking today, from the rise of culinary influencers and the New York Times Cooking app to the aspirational dimension of what’s on offer. “Not only is cooking supposed to be part of a life, but, specifically, it can be a part of the life of the mind,” Cunningham says. “Your choices in the kitchen can be deeply connected to your desires outside of the kitchen.”

Read, watch, and cook with the critics:

Tender at the Bone,” by Ruth Reichl
Heartburn,” by Nora Ephron
Good Things,” by Samin Nosrat
Salt, Fat, Acid, Heat,” by Samin Nosrat
The Joylessness of Cooking,” by Helen Rosner (The New Yorker)
All-Consuming,” by Ruby Tandoh
@wishbonekitchen
Jerusalem,” by Yotam Ottolenghi
Ottolenghi Simple,” by Yotam Ottolenghi
Dining In,” by Alison Roman
Nothing Fancy,” by Alison Roman
Alison Roman Cooks Thanksgiving in a (Very) Small Kitchen” (The New York Times)
Let’s Party,” by Dan Pelosi
How to Cook Everything,” by Mark Bittman
Serial Monogamy,” by Nora Ephron (The New Yorker)

New episodes drop every Thursday. Follow Critics at Large wherever you get your podcasts.

Learn about your ad choices: dovetail.prx.org/ad-choices
  continue reading

98 episodes

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What's Cooking?

Critics at Large | The New Yorker

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Manage episode 508365048 series 3513873
Content provided by The New Yorker. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by The New Yorker or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

In contemporary cookbooks—and in the burgeoning realm of online cooking content—there’s often a life style on display alongside the recipes. Samin Nosrat is a fixture of this landscape, and her new book, “Good Things,” aims to pick up where her mega-best-seller “Salt, Fat, Acid, Heat” left off, giving people a new framework for feeding themselves and loved ones. On this episode of Critics at Large, Vinson Cunningham, Naomi Fry, and Alexandra Schwartz share their personal experiences making dishes from “Good Things.” Then, New Yorker staff writer Helen Rosner joins them to explain the state of home cooking today, from the rise of culinary influencers and the New York Times Cooking app to the aspirational dimension of what’s on offer. “Not only is cooking supposed to be part of a life, but, specifically, it can be a part of the life of the mind,” Cunningham says. “Your choices in the kitchen can be deeply connected to your desires outside of the kitchen.”

Read, watch, and cook with the critics:

Tender at the Bone,” by Ruth Reichl
Heartburn,” by Nora Ephron
Good Things,” by Samin Nosrat
Salt, Fat, Acid, Heat,” by Samin Nosrat
The Joylessness of Cooking,” by Helen Rosner (The New Yorker)
All-Consuming,” by Ruby Tandoh
@wishbonekitchen
Jerusalem,” by Yotam Ottolenghi
Ottolenghi Simple,” by Yotam Ottolenghi
Dining In,” by Alison Roman
Nothing Fancy,” by Alison Roman
Alison Roman Cooks Thanksgiving in a (Very) Small Kitchen” (The New York Times)
Let’s Party,” by Dan Pelosi
How to Cook Everything,” by Mark Bittman
Serial Monogamy,” by Nora Ephron (The New Yorker)

New episodes drop every Thursday. Follow Critics at Large wherever you get your podcasts.

Learn about your ad choices: dovetail.prx.org/ad-choices
  continue reading

98 episodes

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