Home Cooking — “Mayo May Not Delete”

Hosts: Samin Nosrat & Hrishikesh Hirway
Episode Date: September 12, 2025

Episode Overview

In this lively and warm episode of Home Cooking, Samin Nosrat and Hrishikesh Hirway (joined by frequent collaborator Mary Dolan) gather in person for the first time ever to tackle a mixture of listener questions about classic desserts, creative lunch ideas, and the quirks of fridge organization. The episode weaves together practical tips, storytelling, and hilarious tangents, all deeply rooted in the spirit of curiosity and helping home cooks find both confidence and joy in the kitchen.

Key Discussion Points & Insights

1. Ice Cream Sundae Toppings & Celebration Philosophy (02:08–06:41)

• Samin recounts making elaborate toppings for a child’s birthday ice cream sundae bar, including inventive new crunchies like caramelized Rice Krispies and cornflakes, alongside classics (burnt honey hot fudge, salted caramel, marshmallow sauce, peanut praline, and brownies).
• Discussion about the “psychology of topping choices”: do you pile on everything or craft a flavor theme?
  • Samin: “Choices are really important at an ice cream Sunday event.” (03:17)
  • Hrishi: “I am getting chocolate soft serve…so I’m going to add to that almonds and coconut.” (03:59)
• Memorable Moment: Samin describes how her girlfriend Ebony’s bowl “looked like topping salad—very little ice cream, mostly toppings.” (04:47)
• Reflection: Samin often worries if a topping isn’t popular enough, but finds peace in making smaller batches or repurposing leftovers.

2. Shoofly Pie: Heritage Desserts with a Makeover (06:46–14:20)

Listener Question from Carolyn: No one eats their family’s shoofly pie (a molasses-based PA Dutch pie); how to update or market it?

• Hosts explore shoofly pie origins and flavor:
  • Samin wonders if the branding (“shoofly pie”) or its visual appeal (described as “cat’s litter box”) or sweetness is off-putting to new audiences.
  • Shoofly compared to chess pie (Southern sugar custard)—lean pies that originated from “making something out of nothing.”
• Molasses is tricky: Needs salt and spice for balance, otherwise risks being “cloying and almost burn the back of your throat with its sweetness.” (10:03)
• Tangible Suggestions:
  • Use a graham cracker or speculoos cookie crust instead of traditional pastry.
  • Salt is key! “A lot more than your grandma was using.” (12:00)
  • Update the classic “streusel”/crumb topping: more texture (bigger clumps), maybe even swap in caramelized Rice Krispies for crunch.
• Brilliant Branding Idea:
  • Hrishi: “Try bringing the exact same pie…just call it ‘brown sugar Pop-Tart pie.’” (12:32)
  • Samin: “Totally!”
• Samin promises to share favorite streusel recipes and is now desperate to make (and possibly rename) a “shoo-Rishi pie.” (14:16)

3. The Great Tuna/Chickpea/Salad (Sans Mayo) Question Roundup (14:24–28:23)

Triple Listener Inquiry:

• Rebecca: How to make tuna salad lunches healthier and packed with more veggies?
• Carla: What can you do with 10 cans of tuna other than sandwiches?
• Samantha: Husband has a “fear of white condiments” (mayo, ranch, sour cream, etc.)—what can she make?

Key Advice & Recipes:

• Upgrade Your Tuna:
  • Samin loves Mediterranean-style tuna packed in olive oil for better flavor/texture (brands: Portofino from Costco is a favorite).
• Picante Tuna Salad (Samin’s go-to):
  • Tuna, canned jalapeños, diced tomato, cilantro, mayo (or Greek yogurt), lots of chopped romaine—like a Tex-Mex crunchy-tuna hybrid.
    • “It tastes kind of like Tex-Mex cuisine or something…just a different spin on tuna.” (19:08)
• Lettuce Cups & Veggie Variations:
  • Lettuce cups (romaine hearts, Belgian endive) as an underused lunch delivery system.
  • Add crunchy, fresh veggies: celery, fennel, cucumber, jicama (“very fresh and watery”), maybe not carrots (too hard).
• Mayo-Free Route:
  • Go “French” or Mediterranean: salads dressed with olive oil + acid (vinegar or lemon), maybe with herbs, rather than trying to “fake” a creamy base.
  • For egg salad, mash cooked yolks with olive oil for an instant “homemade creamy sauce”—“It’s egg yolks and olive oil…but not a white sauce.” (21:13)
• Bean & Grain Salad Formula:
  • Well-seasoned base + enough oil + enough acid + lots of herbs + salty, pickly things + a crunchy flourish (toasted breadcrumbs, chili crisp).
• Use up Tuna:
  • Tonnato sauce (tuna, mayo, lemon, garlic; thinned and pureed) is wonderful for dipping veggies or roasted meats.
  • Spicy Tuna Pantry Pasta:
    • Canned cherry tomatoes, tuna, chilies, parsley, sometimes arugula or red onion.
    • “It’s just so sort of like tuna-y and delicious…It’s not cooked to death. There’s no cream in it.” (27:02)
• Cheeky Wordplay:
  • Hrishi: “You can tune a salad to whatever frequency you want.” (28:17)
• Memorable Quote:
  • Samin: “The lettuce cup is a great underutilized delivery mechanism.” (19:30)

4. Pro-Level Fridge Organization Tips (31:21–40:22)

Listener Audrey asks: Is there an optimal way to organize your fridge?

• Samin & Hrishi discuss approaches:
  • Samin keeps condiments and less-often-used ingredients grouped together in a "shoebox" (really just a box with the dimensions of one).
  • For visibility and efficiency:
    • Use clear, stackable containers (“less yogurt tubs”), masking tape or label maker for both food and fridge zones.
  • Fridge design matters:
    • Adjust shelves so that the bottom holds largest/heaviest; don’t bury highly perishable foods at the back of the lowest tier (“that’s where it goes moldy!”).
  • Professional kitchen wisdom:
    • “First in, first out” inventory, labeling, food safety rules (no raw meat above ready-to-eat).
    • “Everything has to be labeled. Everything has to be in an accessible place and also in a, like, an instinctive place…” (35:00)
  • The joy in zones: fridge sections for different world cuisines or ingredient types = quick access and less waste.
• Encourage listeners to send fridge photos!
  • “We could do a photo carousel of the most remarkable [fridges].” (39:59)
• Memorable Moments:
  • The “aquafaba” jar with a Brother P-Touch label.
  • “Our fridge children are our leftovers in glassware instead of actual children.” (33:46)

5. Bonus: Dining Out at Houston’s & The Trader Joe’s Friendship Tour (40:22–47:20)

• Samin and Hrishi share contagious excitement for their upcoming dinner at Houston’s—a chain known for consistency and hospitality, with anecdotes about strict table-size rules (“Even Dave Chang doesn’t get exceptions!”) and service so attentive they’ll bring a fresh ice-cold glass for your martini.
• Houston’s Order Rituals:
  • Remoulade sauce is so good “I want to dip my fries in the remoulade” (41:32)
  • Samin: “It’s our favorite celebratory meal…high quality veggie burger was the height of luxury.” (43:50)
• Trader Joe’s Favorites Exchange:
  • The hosts and Mary tour each other’s favorites, highlighting:
    • Samin: Taiwanese scallion pancakes (freezer), freeze-dried ginger packets (tea aisle; “tastes like you just steeped fresh ginger” [46:07])
    • Hrishi: Chocolate-covered honey grahams with dark chocolate and sea salt (44:39)
    • Mary: Golden berries (cape gooseberry/tomatillo kin)—“super sour, sticky” (45:10)
  • Samin points out, “I had no idea…it’s a section I never even went to,” confirming the value of a guided TJs tour.

Notable Quotes & Memorable Moments

• On audience participation with legacy desserts:
  “Try bringing the exact same pie…just call it ‘brown sugar Pop-Tart pie.’” —Hrishikesh Hirway (12:32)
• On the art of fridge labeling:
  “Everything has to be labeled. Everything has to be in an accessible place and also in an instinctive place…” —Samin Nosrat (35:00)
• On creative salad delivery:
  “The lettuce cup is a great underutilized mechanism, like, delivery mechanism.” —Samin Nosrat (19:30)
• On upgrading classics with a modern crunch:
  “You could do something crazy and…top it with some kind of caramelized rice crispy or something similar that’s adding a crunch to what sounds like it’s a very, like, soft and mushy thing.” —Samin Nosrat (13:15)
• On bridging cultures and nostalgia at Houston’s:
  “It is a place where everyone, no matter who they are, when you walk in, you can be made to feel like a privileged businessman.” —Hrishikesh Hirway (40:45)

Timestamps for Important Segments

• 02:08 – 06:41: Ice cream sundaes and topping psychology
• 06:46 – 14:20: Shoofly pie legacy and remix ideas; rebranding “brown sugar pop-tart pie”
• 14:24 – 28:23: Tuna/chickpea salad extravaganza, no-mayo hacks, Euro-centric pantry solutions
• 31:21 – 40:22: Fridge organization: pro kitchen habits for home; labeling, storage savviness
• 40:22 – 43:50: Houston’s as the restaurant cult favorite, table stories, what to order
• 44:29 – 47:20: Trader Joe's guided friend-tours, favorite finds, exchange of hidden gems

Tone & Closing

Upbeat, nerdy, and accessible, the episode is packed with practical advice and a sense of camaraderie between culinary-minded friends (“It was not nearly as painful looking at you for one hour as I thought it would be,” Samin jokes at the end [47:26]). Listeners are encouraged not only to send questions, but to share their fridge portfolio, food questions, and TJs discoveries.

For Listeners Who Haven't Tuned In

• You’ll walk away with:
  • Creative ideas for remaking “unpopular” family classics
  • Realistic approaches to packed lunches with or without mayo
  • Step-by-step guidelines to fridge organization that work in any kitchen
  • Restaurant insider lore and new snacks to try next Trader Joe’s run
  • A spirit of experimentation and joy in home cooking, no matter your ingredient constraints

For recipes and more, visit homecookingshow.com or find Samin and Hrishi’s Substacks for extra content.