All Of It Podcast Summary: "Vegetarian Recipes For Your Next Dinner Party"
Episode Release Date: April 14, 2025
Host: Alison Stewart
Guest: Mamrie Hart
Produced by: WNYC
Introduction to the Episode
In this engaging episode of All Of It, host Alison Stewart welcomes guest Mamrie Hart, renowned for her work on Food Network's Tiny Food Fight, to discuss her debut cookbook, "All I Think About Is Food: A Vegetarian Cookbook That'll Keep the Party Going." The conversation delves into Mamrie's passion for vegetarian cooking, the inspiration behind her cookbook, and valuable tips for hosting unforgettable vegetarian dinner parties.
Guest Background and Cookbook Inspiration
Mamrie Hart shares her journey towards vegetarianism and the motivations behind writing her cookbook:
-
Becoming a Vegetarian:
"[...] I became a vegetarian when I was a kid. No real moral issues. I just gave it a shot and thought it would be cool and it kind of stuck."
(02:16) -
Catalyst for the Cookbook:
"It was a dinner party that I was throwing a few years ago where I was cooking for a bunch of people that do eat meat, but serving up some different ways to do vegetables."
(01:37)
Mamrie emphasizes the importance of creating vegetarian dishes that are not just substitutes but are flavorful and enjoyable for both vegetarians and meat-eaters alike.
"All I Think About Is Food" – The Heart of the Cookbook
The title "All I Think About Is Food" stems from Mamrie's deep-seated passion:
- "It's just my truth. I am just wild about food and I truly, you know, I think about it when I first wake up and when I go to sleep."
(03:31)
Mamrie's cookbook focuses on providing over 100 vegetarian recipes and spirited cocktails, designed to keep dinner parties lively and inclusive.
Guiding Principles: Embracing Real Ingredients
Mamrie discusses her commitment to using whole, produce-forward ingredients without relying on faux meats:
- "I didn't want to use any faux meat product because there's already a lot of great recipes for that and not much you can do with it. So I wanted to focus on transforming vegetables, fruits, grains, and whatnot."
(05:23)
This approach ensures that the dishes stand out for their natural flavors and creativity rather than imitation.
Spotlight on Notable Recipes
1. Romesco Sauce
Inspired by an episode of No Reservations with Anthony Bourdain:
- "It was just this community all over these grilled spring onions, dipping them in Romesco. And it felt like a big food party."
(05:34)
2. Sunday Celery Root (Page 162)
Mamrie highlights the often-overlooked celery root:
- "I just absolutely think it is one of those ingredients that deserves more attention."
(10:05)
3. Pearl and Pesto Stuffed Peaches
Tips for grilling peaches without them becoming mushy:
- "I give it a good sear. And the part that does turn into more of a mush in the middle, we scoop out, and I actually turn into a puree for, like, a delicious mezcal Rita."
(11:45)
4. Pistachio Pesto
Why pistachios are Mamrie's favorite for pesto:
- "I just feel like it holds its texture a little more when a pine nut would go creamier. I actually like a pesto to feel have a little toothsome to it."
(12:15)
5. Butternut Bee Bone Marrow Onion Dip
A playful twist on classic onion dip:
- "I wanted to do a playful take on it as it's in my steakhouse chapter... it's kind of a play on bone marrow, you know, vegetarian bone marrow."
(14:42)
6. Vegan Oyster Mushroom Wings
Known as vegan fried chicken, these wings are super crispy and versatile, allowing for various spice and dip combinations.
Cooking Techniques and Hosting Tips
Mamrie shares valuable insights on hosting vegetarian dinner parties:
-
Preparation Efficiency:
"Every chapter has things that you can definitely prepare in advance so that on day of, you're really just cooking the things that are fun to have people watch you cook."
(06:34) -
Managing Leftovers:
"I wanted to give some fun guide rail recipes for how you could use your leftovers for each specific dinner party and turn it into something you'd want to eat the next day."
(06:34) -
Embracing Misconceptions:
"The biggest misconception is that vegetarian cooking is this ... very clean eating, healthy vibe... I'm always, I'm the tipsy vegetarian."
(07:47)
Mamrie aims to dispel the myth that vegetarian meals are solely health-focused, emphasizing a vibrant and spirited dining experience.
Audience Interaction: Listener Contributions
Listeners share their favorite vegetarian dishes:
-
Cindy from Danbury:
"My secret for really good vegan chili... cocoa powder and cinnamon with a spice mix, about a half a cup of olive oil. It gives you the fat that you're not getting with the meat."
(17:06) -
Cindy's Vegan Chili Tips:
Incorporating cocoa powder and cinnamon for depth and using an immersion blender to achieve a thick, rich consistency.
Cocktail Pairing and Entertaining
Mamrie discusses the role of cocktails in her cookbook:
- "I want to pair a couple cocktails with each meal as well as doing a dessert cocktail... what can I drink that is going to enhance the flavor of my meal."
(21:15)
With a background in bartending and a YouTube channel dedicated to cocktails, Mamrie integrates drink pairings to elevate the dining experience.
Conclusion and Book Release
Alison Stewart wraps up the episode by highlighting the release details:
- "You can read about it in 'All I Think About Is Food, A Vegetarian Cookbook that'll keep the party going.' It's out April 29th."
(22:32)
Final Thoughts from Mamrie Hart
- "I feel like there's a whole part of entertaining that hasn't used pairing cocktails with meals yet... that's what I tried to do here."
(21:15)
Mamrie expresses her excitement about merging culinary arts with mixology to create a holistic entertaining guide.
Join the Conversation:
Listeners are encouraged to call in and share their favorite vegetarian dishes or questions about hosting dinner parties. Reach out via phone at 212-433-9692 or through WNYC's social media platforms.
Stay Tuned for More:
For more insightful discussions on culture and its consumers, tune into All Of It with Alison Stewart, weekdays from 12:00 - 2:00 PM on WNYC.
Notable Quotes:
- "All I think about is food and cocktails." — Mamrie Hart (03:31)
- "Every good host needs a classic fondue set." — Mamrie Hart (18:29)
- "I want the peach to be al dente, you know, and really hold kind of a cup shape." — Mamrie Hart (11:45)
This episode offers a flavorful journey through vegetarian cuisine, blending creativity with practicality to inspire both novice and seasoned hosts alike. Whether you're looking to expand your recipe repertoire or elevate your hosting game, Mamrie Hart's insights provide a delightful roadmap to culinary success.