podcast Archives

Blow-You-A-Whey Pancakes with Homemade Labneh

Little Miss Muffet can keep her curds: I’m stealing her whey. Especially to make these blow-you-a-whey pancakes with homemade labneh which (spoiler alert!) are easily some of the best pancakes that I’ve ever made and/or eaten in my life.

The secret is the milky white substance that collects in the bowl underneath the sieve when you strain yogurt overnight in the fridge. If you’ve never done this, you’ve never made labneh, which is a real shame because labneh is like yogurt taken to the power of eleven. It’s thick and creamy and works as a dip, a spread, even on its own as a base for fruit and granola. But we’re not here to talk about the labneh, we’re here to talk about the whey!

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Keema Pau

Have you ever been in a cooking rut? Sometimes I literally have no idea what to make for dinner even though I have a cookbook shelf overflowing with books and I read about food on the internet for 85% of my day.

Thankfully, I started this new podcast and my guests send me recipes to make that I would never think of making on my own. Case in point: this Keema Pau which was suggested to me by my guest this week, Karan Soni, who you may know from the Deadpool movies or the show Miracle Workers. Karan and his partner Roshan came over for dinner and noticed the Dishoom cookbook on my shelf and Karan lit up: he cooked his way through it during the pandemic and absolutely loved the food that he made. So when I asked him to send me a recipe for the pod, he referred me to page 109, which has the recipe for Keema Pau.

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Makoviy Rulet with Apples and Poppyseed Paste

Baking a recipe at home is hardly a political act and yet, as a show of solidarity, you can’t really argue against it. With all of the horror going on in Ukraine right now, it feels important to honor and celebrate Ukranian culture, especially its recipes. If that sounds like homework, let me put it another way: Ukranian food is delicious and if you decide to give it a go, do what I did and start with Olia Hercules’ Makoviy Rulet, an elaborate Ukrainian braided apple poppyseed bread.

This recipe comes to us by way of London-based journalist Felicity Spector, my second guest on You’ve Got to Taste This. Not only is Felicity a scholar of the region, having won a Fulbright to Harvard where she did her masters, she’s a wonderful cook as evidenced by her popular Instagram page. Our talk today covers everything from the rise of British cuisine to her heroic act helping to gather and deliver baking supplies to ravaged bakeries in Kyiv.

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