Podcast Summary: All Of It on WNYC

Episode: Kat Ashmore's Debut Cookbook ("Food for Thought" Series)

Date: February 1, 2024
Host: Alison Stewart
Guest: Kat Ashmore, chef and author of Big Bites: Wholesome, Comforting Recipes that are Big on Flavor, Nourishment and Fun

Overview

This episode, part of the "Food for Thought" series on All Of It, features Kat Ashmore, a professionally trained chef and social media star known for her "Hungry Lady Salads." Ashmore discusses her debut cookbook, which highlights vibrant, hearty, and healthy recipes—mostly salads, but not exclusively, and many are gluten-free. The conversation explores how to make salads appealing and sustainable in daily eating, responds to social media reactions, and dives into inclusive, comforting recipes for various palates and dietary needs. Kat also announces the exciting news of her book debuting as a New York Times bestseller.

Key Discussion Points and Insights

The Cookbook’s Inspiration & Approach to Healthy Eating

• Buck the "Deprivation Month" Mindset
  Kat was inspired to write the book during January—a time perceived as full of food restrictions for many. She sought to create recipes for people who "just want to eat better," outside the boundaries of specific diets (paleo, vegan, keto).

  "There were all of these places for people to turn to... but what about all of the people that just want to eat better, that don't want to go on a specific program, but just want to eat better?"
  —Kat Ashmore [02:31]

Making Salad Convenient and Exciting

• Three Steps to Start Eating More Salads

  1. Pick a Salad That Lasts: Start with hearty salads that "can stay good in the fridge for five, six days" for grab-and-go lunches (e.g., Tuscan kale salad).
  2. Shop for Inspiration: Visit a farmer’s market or a grocery store that excites you, to draw energy from seasonal produce.
  3. Master One Dressing: Learn one versatile homemade dressing you'll love, so you can ditch store-bought bottles.

  "I've had so, so much feedback from people who have said that they've stopped buying salad dressing after making these."
  —Kat Ashmore [03:39–04:35]

• Tips for Salad Longevity:
  Use hardy greens (kale, chard, cabbage, fennel) instead of fragile ones to make salads that last all week.

  "Think outside of the box, a little bit past the traditional salad greens. Those are hearty. They're going to stand up well in the fridge."
  —Kat Ashmore [05:19]

Social Media, Gender, and Food

• Tackling Sexist Critiques Around Eating Habits
  After her viral kale salad videos, Kat received comments criticizing her for taking "big bites," a criticism rarely directed at men.

  "Where is this idea that women need to be so precious and so proper around food? ...Maybe eating like a lady means unapologetically owning pleasure and owning your joy."
  —Kat Ashmore [06:35–07:30]

• Embracing ‘Big Bites’
  The cookbook title is a direct response, empowering enjoyment without apology.

Signature Recipes and Cooking Techniques

• Warm Orzo Salad with Balsamic Mushrooms

  • Cooking Mushrooms Right: Use a hot pan and don’t overcrowd; salt at the end for best browning.

    "Hot pan, don't overcrowd it. Salt it at the end and you're good."
    —Kat Ashmore [08:01]

  • Using Fontina Cheese:

    "Make sure that it is a really flavorful cheese so that you're getting a lot of punch and a lot of bang for your buck."
    —Kat Ashmore [09:34]

• Lentil Chopped Salad with Feta and Honey Walnut Dressing

  • Lentils "play well with others"—pair with acids and creamy elements for balance, not just a bowl of lentils.

    "I love to pair lentils with a nice amount of acid, some creaminess. I mean, lentils are a really nice, earthy backdrop to so many different flavors."
    —Kat Ashmore [10:43]

• Snow Day Beef and Vegetable Stew with Pasta

  • Uses affordable ground beef and is designed for freezing (add pasta fresh after thawing).

    "The beef adds that richness. It adds the protein that's gonna keep you nice and full and satisfied."
    —Kat Ashmore [12:01] "I would freeze it and then I would just boil up some pasta... and put a ladle of pasta into a bowl, top it with the soup that you've thawed from the freezer and you're good to go."
    —Kat Ashmore [12:32]

Gluten-Free and Inclusive Cooking

• Baking Without Gluten

  • Specialized flour blends (like Bob’s Red Mill 1-to-1 or Cup4Cup) work best for swapping with all-purpose flour in recipes; nut flours function differently and usually need to be blended.

    "They don't have any gluten so they're not going to hold together. So I tend to use those types of flours along with an all purpose flour that has some protein in it."
    —Kat Ashmore [15:59–16:50]

• Three-Year Gluten-Free Bread Recipe

  • Kat’s personal favorite (and most hard-won):

    "I spent three years of my life perfecting that recipe. So it's the one I'm most proud of."
    —Kat Ashmore [18:15]

Breakfast, Storage, and Dessert Innovations

• Early Riser Routine and Breakfast Chapter

  • Kat wakes at 4:30 or 5 AM, exemplifying a "morning person" attitude for her breakfast recipes [13:05].

• Overnight Coconut Cream Pie Oats

  • Nutritious due to coconut milk, toasted coconut, chia seeds, and oats.
  • Foolproof as long as you let it set overnight.

    "The oats and the chia seeds can thicken up and it'll almost act like a gelatin."
    —Kat Ashmore [14:03]

• Storage Tips

  • You can prep salads in advance and often store everything mixed together. For finicky ingredients, Tupperware or compartmented containers can help but aren’t always necessary.

    "With the salads in my book, you can just mix everything together."
    —Kat Ashmore [15:11]

• Dark Chocolate Earl Grey Mousse (Vegan!)

  • Inspired by vegan puddings using tofu for texture—simple, impressive, and "just tastes like a really light and creamy chocolate mousse."

  "Tofu provides the perfect texture. It's tasteless. It takes on whatever flavors you put it with."
  —Kat Ashmore [17:11]

Notable Quotes and Memorable Moments

• On Social Media Critique and "Big Bites"

  "Maybe eating like a lady means unapologetically owning pleasure and owning your joy and expressing it."
  —Kat Ashmore [07:20]

• On Accessibility of Recipes

  "I really try to make use of affordable cuts of meat that a lot of people can easily find in their grocery stores...important to me regarding the inclusivity of these recipes."
  —Kat Ashmore [11:27]

• On Ditching Store-Bought Salad Dressing

  "I've had so, so much feedback from people who've said they've stopped buying salad dressing after making these."
  —Kat Ashmore [04:35]

• Playful Banter on Early Rising

  Alison: "Is it true that you get up at 4:30 every day?"
  Kat: "I've been sleeping in until 6 or so."
  —[13:02–13:14]

Timestamps for Important Segments

• [01:31] Kat celebrates her New York Times bestseller status.
• [02:27] Origins of the cookbook and January’s influence.
• [03:39] Three steps to start eating more salads.
• [05:19] How to make a salad last all week.
• [06:35] Responding to sexist comments and the "Big Bites" title.
• [08:01] Sautéing mushrooms perfectly.
• [10:43] Pairing lentils in salads for best results.
• [12:01] Snow Day Beef and Vegetable Stew.
• [13:05] Kat’s early morning routine and breakfast chapter.
• [14:03] Tips for successful overnight oats.
• [15:11] Advice on organizing salad ingredients and containers.
• [15:59] Important notes on gluten-free baking.
• [17:11] The story behind the vegan Dark Chocolate Earl Grey Mousse.
• [18:15] Kat shares the personal significance of her gluten-free bread recipe.

Conclusion

This lively episode spotlights Kat Ashmore’s fresh, inclusive approach to meal prep, emphasizing joyful eating, home-cooking hacks, and body-positive messaging. The conversation is sprinkled with community questions and kitchen wisdom, making it both practical and empowering for anyone looking to embrace healthful, flavor-forward cooking—no deprivation required. Ashmore’s warmth and humor shine as she shares not only recipes, but lessons in resilience, creativity, and pleasure at the table.