The Joy of Cooking Podcast: A Casual Culinary Chat About Handmade Pasta with Christopher Kimball
Release Date: May 9, 2025
Hosts: John Becker, Megan Scott, Shannon Larson
Guest: Christopher Kimball
Introduction
In the May 9, 2025 episode of The Joy of Cooking Podcast, listeners are treated to a delightful conversation centered around handmade pasta, anchored by special guest Christopher Kimball. Hosted by John Becker and Megan Scott, alongside co-host Shannon Larson, the episode delves deep into culinary techniques, personal anecdotes, and the art of food writing, all while celebrating the timeless legacy of The Joy of Cooking.
Recent Culinary Adventures
The episode kicks off with the hosts sharing their recent kitchen endeavors. Megan Scott reminisces about creating a vibrant mayonnaise infused with lovage, highlighting her breakthrough in utilizing this strong-flavored herb:
"Last night I made a mayonnaise that had blanched lovage in it... It was delicious. I will be making that again."
— Megan Scott [02:21]
John Becker discusses his successful attempt at grilling stuffed whole trout, praising the resilience of trout on the grill compared to more delicate fillets:
"Whole fish generally is, you know, a little bit easier. Filets especially are a little bit more difficult."
— John Becker [01:32]
Shannon Larson adds her enthusiasm for Syracuse salt potatoes, lauding their perfectly seasoned and textured outcome:
"They were so good."
— Shannon Larson [02:34]
Introduction of Christopher Kimball
The conversation takes an exciting turn as Christopher Kimball, founder of Milk Street, joins the table. Megan warmly welcomes him:
"I would love to welcome Christopher Kimball to the table. [...] Christopher, welcome to the Joy of Cooking podcast."
— Megan Scott [05:12]
Christopher shares his recent culinary creations, including chicken on cocotte with a traditional French white sauce and Neapolitan meatballs rich in panade:
"I made Neapolitan meatballs which have a ton of panade in it. It's like 40% bread. It makes a very soft, tender meatball."
— Christopher Kimball [05:24]
Exploring Food Writing and Culinary Evolution
A significant portion of the discussion revolves around the evolution of food writing. Christopher criticizes the overuse of superlatives in modern recipes, advocating for more straightforward, descriptive language:
"Just describe it like you describe anything else and get rid of all the salesy stuff. I'm not an idiot."
— Christopher Kimball [15:26]
He emphasizes the importance of quality over quantity in content creation, especially on social media, and praises home cooks for their authentic contributions:
"People want point of view and want people who really have something to say, even if you don't agree with them."
— Christopher Kimball [18:23]
John Becker echoes this sentiment, highlighting the value of home cooks in inspiring better culinary practices:
"There's all these people who are enormously talented, who you never would have heard of because they don't have a job at Food and Wine or Bon Appetit... they're just really good."
— John Becker [21:14]
First Encounters with The Joy of Cooking
Christopher shares a heartfelt memory of his initial encounter with The Joy of Cooking, recounting his childhood attempt at making the seven-minute frosting:
"I made this pretty awful cake, and I think the cake was okay, but the frosting was awful."
— Christopher Kimball [11:46]
Megan agrees, noting the challenges of starting with complex recipes:
"That's a heck of a frosting to start with in your culinary journey. Not recommended."
— Megan Scott [12:56]
Global Culinary Perspectives
The conversation shifts to global cooking techniques, with Christopher highlighting the differences between French and other international cuisines. He discusses the efficiency of stir-fry methods compared to the time-intensive French approach:
"In America, we've completely forgotten to make sauces. Nobody makes sauces anymore unless it's au jus."
— Christopher Kimball [05:24]
He shares insights from his travels, including the ingenious stock-making methods in Transylvania:
"She made water soup. This is the most brilliant thing I've ever seen. She takes caraway and toasted it in a pan and added water to it. That was her stock."
— Christopher Kimball [37:26]
Megan and John expand on these ideas, discussing the accessibility and authenticity of various international dishes, such as rigatoni with cherry tomatoes and anchovies—a favorite from Shannon Larson:
"I wanted him to make the recipe. [...] It tasted so elegant."
— Shannon Larson [28:17]
Handmade Pasta: Techniques and Tips
A focal point of the episode is the art of making handmade pasta. Addressing a listener's question about the necessity of a pasta machine, the hosts provide practical advice:
"It's perfectly reasonable to make pasta by hand. If you have a little bit of money to spend, I think the roller is probably a good idea."
— John Becker [40:55]
Christopher emphasizes versatility, suggesting that a pasta machine can enhance dough quality and streamline the process:
"I would start with that, and if you get good at that, then you can move on."
— Christopher Kimball [42:13]
Megan advises beginners to experiment with hand-rolling before investing in equipment:
"Try making it by hand a few times, see how you like it. And if you decide yes, this is great, perhaps then it's time for the pasta machine."
— Megan Scott [41:18]
Joy Scouts Recipe of the Week: Tagliatelle with Wilted Greens
The hosts promote the Joy Scouts recipe of the week: Tagliatelle with Wilted Greens. Megan describes it as a simple yet elegant dish featuring onion, garlic, pepper flakes, and a selection of greens such as arugula, spinach, kale, or mustard greens:
"It's really, really simple. It's just some onion, garlic, pepper flakes and then your choice of greens."
— Megan Scott [43:52]
John Becker complements the recipe, especially praising its texture and ease of preparation:
"I love how the fresh pasta and the lasagna gets the texture of it along the edge where it gets a little crispy."
— John Becker [42:12]
Looking Ahead: Next Week’s Topic
As the episode draws to a close, the hosts preview next week's discussion on rhubarb and tease the upcoming answer to a listener's question about sandwiches:
"Stay tuned for next week where we will tackle rhubarb."
— Megan Scott [47:30]
Conclusion
This episode of The Joy of Cooking Podcast offers a rich tapestry of culinary insights, ranging from personal cooking experiences to broader discussions on food writing and global cooking techniques. Christopher Kimball's presence adds depth to the conversation, providing expert perspectives that enrich the episode's content. Whether you're a seasoned home cook or a culinary enthusiast, this episode serves as an inspiring guide to the joys and nuances of handmade pasta and beyond.
Notable Quotes:
-
"You just have to say instant grits are inedible. It's like instant oatmeal."
— Christopher Kimball [27:53] -
"Everyone wants point of view and want people who really have something to say, even if you don't agree with them."
— Christopher Kimball [18:23] -
"The sweetness from the peppers. So that sounds like a really stupid recipe that shouldn't be any good. But now, your last name's Becker, right?"
— Christopher Kimball [06:27]
Key Takeaways:
- Handmade Pasta: Starting without a pasta machine is feasible and allows for creativity; investing in a machine can enhance consistency for regular use.
- Food Writing: Emphasizing clear, descriptive language over superlatives fosters better understanding and appreciation of recipes.
- Global Techniques: Incorporating international cooking methods can elevate home cooking, offering new perspectives on flavor development and recipe execution.
- Home Cook Contributions: Home cooks play a crucial role in culinary innovation, often bridging gaps between traditional and contemporary methods.
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