November 9, 2025 • 23 mins
Looking for the sweet spot where tradition meets the table? We bring together a master appraiser, a wine guide, and a hometown foodie to show how old-school cookbooks, a just-released French red, and a one-pan dinner can turn a chilly weeknight into a warm celebration.
Dr. Lori kicks things off with a collector’s map to the kitchen shelf: early printings of The Joy of Cooking, The White House Cookbook, and first editions from Julia Child, Ina Garten, and Rachael Ray—and why themed and community cookbooks carry both cultural weight and market value. She shares clear preservation tips you can use today and explains how to spot the difference between “well-loved” and “deal-breaker” condition.
We then uncork the season with Catherine Montest, Your Fairy Wine Mother, for an easy primer on Beaujolais Nouveau. Learn why this Gamay-based, fruit-forward red lands each November, how EU designations protect producers and quality, and why Nouveau’s bright cherry-strawberry profile is a knockout with turkey and a welcoming pour for red-wine skeptics. Think of it as a snapshot of the year’s harvest—festive, fresh, and perfectly timed for your holiday table.
Closing things out, Angie Carducci of Angie Loves PGH shares her weeknight sheet pan blueprint: chunky seasonal veg, a reliable starch, and a simple protein like pressed tofu, all tossed with high-quality Arbequina olive oil and finished with local spice blends from Steel City Salt.
If you love the hunt for a great cookbook, want a crowd-pleasing wine for Thanksgiving, or just need a dinner that practically cooks itself, this one’s for you. Subscribe for more local flavor, share with a foodie friend, and leave a quick review—what cookbook gem, bottle, or sheet pan combo should we try next?
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Doug (00:01):
Welcome to The Pittsburgh Dish.
I'm your host, Doug Heilman.
Are you cooking recipes from acollectible?
This week, we talk cookbooksand more with Antiques expert
Dr.
Lori.
Looking for a wine that's freshon the scene for this
Thanksgiving holiday?
Catherine Montest points us toNouveau Beaujolais.
(00:23):
And if you want to keep dinnersimple yet satisfying, Angie
Carducci of Angie LovesPittsburgh goes for the sheet
pan.
All that ahead, stay tuned.
Dr. Lori (00:37):
Hi there.
Hi Doug.
Speaker 4 (00:39):
Would you introduce yourself to our listeners,
please?
Dr. Lori (00:41):
Sure.
I'm Dr.
Lori.
I'm the PhD Appraiser, andmost people know me from Netflix
or the History Channel orKDKA's Pittsburgh Today Live,
right?
Speaker 4 (00:52):
That is how we connected.
That's right.
Thank you so much for spendingsome time with us on The
Pittsburgh Dish.
Dr. Lori (00:58):
I'm so glad to be on The Pittsburgh Dish.
I love Pittsburgh dishes.
Doug (01:03):
So do I, for sure.
Now, interestingly, we had aside conversation about
something I had never reallyconsidered, and it was vintage
cookbooks or cookbooks that areworth something.
Dr. Lori (01:16):
You know, there's so much in the kitchen arena,
right?
That's worth something, right?
So cookie jars and china andthis and that, but cookbooks are
among some of the best.
I actually just had a bookcasemade for the cookbooks in my
kitchen.
Doug (01:30):
Speaking my language.
Dr. Lori (01:31):
I'm not a good cook at all.
I'm a lousy cook at burnthings.
Doug (01:34):
Listen, I've seen your pictures.
You know how to cook somethings.
Dr. Lori (01:36):
Something.
You do.
A couple Italian things that mymother taught us.
Um Eggplant Parmigiana is notbad.
It's not hard.
Um and pasta, I could boil thewater.
But anyway, um, yeah.
So yes, we met as colleagues,of course, here on Pittsburgh
Today Live.
So it's great.
It's terrific to be here.
Doug (01:51):
When you are looking for vintage things or appraising
things, is there a cookbook ortwo that stands out that has
some tremendous value?
Dr. Lori (02:01):
There are a lot of cookbooks that are valuable for
many reasons.
They're always valuable for, ofcourse, the recipes, but
they're equally valuable in acouple ways.
So there are some that standout.
The White House cookbook comesup a lot.
I see it a lot, even dating allthe way back to the 1890s.
So I will see the White Housecookbook throughout the years
and just see it changing throughthe 1950s and such.
(02:22):
Yeah.
Um the Betty Crocker cookbook,a lot of people have the Betty
Crocker Cookbook.
Speaker 4 (02:26):
I have one.
Yeah, my mother's a 1972edition.
Dr. Lori (02:30):
Okay, so um my mother's a little older than
your mother was.
God rest her soul.
But basically, you have um Ihave those from the 1950s.
Yes.
And that's a wonderfulcookbook.
Page 141 is the banana breadkey recipe.
I recommend it.
Okay.
I'm telling you, that is theactual you look on 144.
141, that's what it's like.
(02:50):
I it's it's odd that I wouldknow that, but I do.
Anyway, so um there's there'sthat cookbook, The Joy of
Cooking, of course, theQuintessential
Doug (03:00):
We're talking about the early editions of reprinted so
often.
Dr. Lori (03:03):
Exactly, of Julia Child's masterpiece, right?
That started her PBS show andall of this historically.
Um and then cookbooks like TheSilver Palette, and of course
Ina Garten's cookbooks.
Yes, and Ina Garten's umbiography actually has some good
recipes in it, too.
Doug (03:20):
I have read that memoir not too long ago.
Yeah.
But are you telling me that,say, if I got the first
rendition of Ina Garten's, Ithink it was called the Barefoot
Contessa cookbook, that thathas some elevated value compared
to the sale price.
Dr. Lori (03:36):
That's exactly true.
It will have some intrinsicvalue on the appraised market.
Um so that one would be worth alittle bit more.
And equally so, the firstedition of Rachel Ray's
30-minute meals will also be oneof those that you see that are
more contemporary, that you canget a little bit more easily.
But you can find some of thesegreat cookbooks in thrift
(03:56):
stores.
Right.
Right?
I talk about this a lot on myYouTube channel, which is Dr.
Lori V.
Um, you could see them also, ofcourse, um in your
grandmother's kitchen.
Yeah.
Don't be surprised.
It doesn't have to be 100 yearsold to be valuable.
It could be a little bit old,it could be 20 years old, it
could be 50 years old, but itcould also be what you're
looking for is you're lookingfor the quintessential basics,
(04:20):
right?
Yes.
So, or Martha Stewart's fromthe 19th century.
Doug (04:24):
I was just thinking, I think I have some early Martha
Stewart cookbooks, and so I'veseen dollar signs.
Dr. Lori (04:30):
Martha Stewart entertaining can be valuable.
That first one.
You know, we've seen, I'veseen, I've appraised many
different cookbooks, and I tellpeople when you're looking for
books, particularly, I want youto look for cookbooks.
I want you to look forcookbooks that have a particular
theme, you know, cooking forkids, or you're cooking for
those who have particularallergies, or you're cooking
with, you know, I don't know,for uh a sporting event kind of
(04:52):
thing, right?
Yes.
Um and you do a lot of this, ofcourse, on the cooking show
when you're here at PTL.
You give us sort of arthematic,arthematic umbrella.
We talk about that intelevision.
But basically those books.
So uh first edition of The Joyof Cooking can be as much as
$1,500 in good condition, right?
So it can't be a mess or itcan't be have, of course, you
(05:14):
know, a little bit of smokedamage like in my kitchen.
My cookbooks have those butbasically I want you to think
about that.
I want you to think also aboutthose that have been, they can
be lovingly used a little bit.
But those um particularcookbooks that are done by
regional museum groups or thejunior league, those kinds of or
(05:35):
churches and synagogues.
Speaker 4 (05:36):
I love those types of books, those community
cookbooks.
Dr. Lori (05:38):
Those community cookbooks are very desirable,
especially in certain places.
Pittsburgh is such a warm andand community-minded place that
you will see those being veryimportant.
For example, the Friday nightfish fries, right?
During Lent.
It's epic here.
Epic.
Yes.
Those cookbooks.
Those little brochures.
Sometimes they're not evenbooks, sometimes they're little
(06:00):
tiny books, little tinybrochures, just paper, just just
together.
Speaker 4 (06:05):
You are blowing my mind.
And I am thinking now everytime I go to thrift stores or
yard sales, like a whole new wayof because I like vintage
cookbooks already.
Sure, sure.
But you're giving me a wholenew perspective, and probably a
lot of other folks too.
Thank you so much.
Dr. Lori (06:19):
Oh, it's my pleasure.
And I want you to remember acouple of things about
preserving them, right?
So in the kitchen is fine.
We expect cookbooks to be used,to be handled.
You don't want to put them incardboard boxes, you don't want
to put them in in, you know, inwood unless it's a bookcase,
which we've had the wood wouldbe, of course, stained and
sealed.
That's fine.
But I want you to remember thatyou don't have to wear gloves
(06:39):
the way I always do because Iappraise many, many objects.
So I do that on purpose topreserve them.
But you know, enjoy them, lovethem, and remember some of them
can be valuable.
Doug (06:48):
I love that.
Yeah.
Dr.
Lori, would you remind ourlisteners again, if they want to
find and follow you, what isyour social handle and website?
Anything else you'd like topromote?
Dr. Lori (06:57):
Sure.
The website is Dr.
Lori.
I make this very easy becauseit's easy for me to remember.
The website is drurry v.com,the YouTube channel is Dr.
Lori V, and of course all theother socials are Dr.
Lori V as well.
So you can follow me and youcan sign up for my free
newsletter on my website, butit's droriv.com.
It's D-R-L-O-R-I-V,likeinvaluable.com.
Doug (07:18):
I love it.
And for our local Pittsburghlisteners, you can find Dr.
Lori most Tuesdays.
Dr. Lori (07:23):
Every Tuesday.
On Pittsburgh Today Live.
That's right, that's right.
So play along with what's itworth on PTL.
Doug (07:29):
All right, Dr.
Lori, I have one more questionfor you.
Dr. Lori (07:32):
Okay.
Doug (07:33):
The name of the show is The Pittsburgh Dish.
Dr. Lori (07:35):
Yes.
Doug (07:36):
What's the best dish you've had to eat this past
week?
Dr. Lori (07:40):
This past week, the best dish that I ate was.
I ate it at my home.
That counts.
I ate it at my home.
I did make it myself.
Oh, see.
You can cook it.
Yeah, it was it you're you'regonna say, oh, Dr.
Lori, that doesn't sound thatgood, but it was really good.
(08:01):
It's getting chilly where I am,and uh in north in in near
northeastern Pennsylvania.
And I made spinach and beans.
And spinach and beans was adish that my mom would make.
It's very simple that my momwould make.
My I'm of the Italian descent,but it's not particularly
Italian.
But my mother we used to callher Miss Green Vegetable because
(08:21):
she would always make avegetable dish.
So there would be one dish thatyou would have nice and warm
with crusty Italian bread.
Yes.
And I eat the crusty Italianbread.
I'm sorry, I can't stop.
I have to have it.
And um, it's just spinach andbeans, and it has sort of a
roux, you know, that you makebasically, you know.
And um it's very tasty withcannoline beans.
They might call themcannellini.
(08:41):
Cannellini.
Cannellini beans.
Speaker 3 (08:43):
Cannellini beans.
Dr. Lori (08:44):
Cannellini beans, but um and I had spinach and beans
with the crusty Italian bread,which I baked, which was
fantastic.
So I can eat that every day.
I love that.
Doug (08:53):
Any chicken broth in there or chicken broth I'm sorry,
chicken broth.
Dr. Lori (08:55):
It has a little bit of um red pepper flakes, it has an
oil base, it has a garlic basebecause it's Italian, of course.
And then it you can make itwith any kind of spinach.
Um I usually use fresh spinach,but I chop it.
So you're gonna get big piecesof spinach, and then um many
people will only use one can ofbeans.
I like beans, so I use twocans.
It's easy.
It sounds delicious.
(09:16):
It's delicious.
It's comforting.
Oh, and I forgot you have tohave a little bit of pasta, but
the small pasta like orzo or tor um titolini, or um you could
also use pastine, but pastinesort of goes away.
But I have to have a littlepasta in it.
So it's kind of starchy, soit's not your best diet dish,
but the spinach is good for you.
Sorry and beans.
(09:37):
Perfect.
Yep, that was my best, and it'sjust because it's home and it
feels like home to me.
But you know, in Pittsburgh,there's so many great
restaurants, there's so manygreat food piece dishes, and
actually had a chance to umwatch what you were making,
which looked delicious.
And um, you know, everybody,all the Rainia and I have been
friends for a long, long time.
So I've had the good pleasureof eating some of her lovely
(09:59):
dishes too.
So but there's so many.
Bill Fuller and some of the youhave so many great restaurants
and you have so many great fooddishes options.
Doug (10:07):
So yeah, it's great.
Well, thank you so much.
That sounds like a greatrecipe.
I want to try and make it.
Dr. Lori (10:12):
It's easy.
Oh, it's goodness.
It has to be easy for me.
So, and I don't know if I toldyou all of it, but what I'll do
is I'll send you the completerecipe so I didn't forget like
salt and pepper or something.
I would love that.
Thank you so much.
Sure.
Doug (10:22):
Dr.
Lori, thanks, and thanks againfor being on the Pittsburgh
Dish.
Dr. Lori (10:26):
Thank you.
I'm Dr.
Lori, and you're listening toThe Pittsburgh Dish.
Doug (10:33):
Up next, if you're looking for a wine recommendation into
the holidays, Catherine Montestgives us an education on Nouveau
Beaujolais.
Let's have a listen.
Hey everybody, we're joinedtoday with Catherine Montest of
Your Fairy Wine Mother.
Catherine, we are moving intouh the holidays, that fall to
(10:54):
winter time.
I was wondering if your mindstarts to think about some
particular wines when we come upon, say, Thanksgiving or
Christmas or whatever folks arecelebrating.
Catherine (11:07):
That's a great question, Doug.
And uh there's one wine that isreally important and really
special this time of year.
And that's uh BeaujolaisNouveau.
Okay.
What makes it special is thatis the wine made in the
Beaujolais area of France.
It is the first wine of thisyear's harvest.
(11:29):
Oh, okay.
Yeah.
So they uh in Beaujolais, theyharvest the gamet grapes and
they press them and they fermentthem.
And on November 20th, uhworldwide, uh the Nouveau
Beaujolais for this year'svintage will be released.
Doug (11:45):
Oh, just in time for Thanksgiving.
Catherine (11:47):
Absolutely.
And Beaujolais Nouveau is afantastic wine for Thanksgiving.
Doug (11:53):
Okay.
Catherine (11:54):
It's uh light bodied, it's fruity, you've got flavors
of like cherries andstrawberries.
And because it's solight-bodied and it's really
food friendly, even your friendswho say, I don't like red wine,
you might be able to convertthem with this stuff.
Doug (12:10):
Oh, okay.
Catherine (12:11):
Yeah, it's a fruity, easy drinking wine, and it goes
with a lot of food, and it'sparticularly good with turkey.
Doug (12:18):
Okay.
And so just to recap for ourlisteners, and I was thinking
this earlier, a beaujolais thatI was familiar with is a red
grape or red wine.
Catherine (12:25):
Red wine.
Doug (12:26):
And even though we hear sometimes that whites go more
with poultry or fish, and redsgo more with meats that are
heavier, you've thrown all thoserules out of the window earlier
on this podcast.
So we're saying bourgeolet anda rich turkey would be great
together.
Catherine (12:44):
Absolutely.
How there's a bit of a historyas to why Beaujolais Day is in
November.
And in the European Union,they've got a lot of rules
around um, I'm gonna call themagricultural products.
Yes.
One of the designations isdesignation of origin.
And that states where a productwas made and like a lot of the
(13:08):
processes under which theproduct was produced.
I've seen this.
It's sometimes like DOP.
Every country kind of spins ita little bit differently.
Doug (13:17):
Yes.
Catherine (13:18):
But it is a designation that is applied for
and approved.
It's good for the makers, theproducers, because not everybody
can put uh a designation oforigin on their product.
They have to be approved forit.
And it protects the thereputation of uh the wineries or
the producers of otheragricultural products or in the
(13:40):
um integrity of which they'remaking their things.
Doug (13:43):
Right.
They do it in a place, in acertain way, that the way
they've pretty much always doneit.
And uh this is sort ofguaranteeing you like this great
product.
It's just like when we hearabout cheese from Greece or
Cyprus or Italy, they usuallyhave those same types of
designations.
Catherine (13:59):
Exactly.
In fact, it's funny that youmentioned Greece.
Uh Greece has 114 products thathave protected designation.
Uh so and that even includesolives, honey, and tomatoes.
Doug (14:10):
Uh oh.
I did not know about thetomatoes.
Oh, I did learn about uh alittle side note, uh, Cyprus
makes uh halloomie.
Oh and Cyprus is the only placethat makes uh true halloomie
because they have thatdesignation.
Catherine (14:23):
Oh absolutely.
So it it it spans across somany different agricultural
categories.
In 1951, so part of whyNovember is important, I want to
get back to that, is onSeptember 8th, 1951, there was a
decree that was published inthe official journal that stated
that wines with the designationof origin could only be sold
(14:44):
starting December 15th.
Yeah.
Well, that's exactly what a lotof the winemakers were saying
was like, but our wine's ready.
It's the first wine of theseason.
We want to get it out topeople.
Yeah.
And there was a lot of fuss anda lot of bother.
Why would I wait an extramonth?
Exactly.
So on November 13th of 1951, sothe same year, um, they uh kind
(15:06):
of did a revision of that andspecified under what conditions
that certain wines could bemarketed immediately without
waiting for November forDecember 15th.
And that was the uh event thatbasically created the Beaujolis
Nouveau uh appellation.
Dr. Lori (15:23):
So yeah.
Doug (15:23):
And was Beaujolais like probably one of the first ones
then to come out?
Catherine (15:27):
Uh the Beaujolais region is where the Gamay grape
is super prolific.
It's over 90% of the grapesthat are grown in that area.
So Beaujolais is almost 100%synonymous with Gamay.
Doug (15:41):
Uh-huh.
Catherine (15:42):
And the Gamay grape is just it's bright and it's
fruity and it's got soft tanninsand just enough acid that it's
really a balance, beautifullybalanced wine.
Doug (15:53):
Approachable for whatever you're eating, it sounds like.
Catherine (15:56):
It's it's pretty universal.
You can you could drink thisall day long.
Doug (16:00):
But this really comes out around Thanksgiving.
So a perfect wine forThanksgiving.
Catherine (16:05):
It is.
And fun fact, BeaujolaisNouveau was one of my very first
favorite wines.
Oh, I discovered it when I wasin my twenties and scurrying
around the liquor store, andthere was this beautiful bottle
with this phenomenal label onit, bright and colorful, and it
looked like a celebration.
(16:26):
I brought it home and I drankit.
I was like, wow, this is reallygreat.
And again, I was in my 20s andit's an easy drinking wine.
So it was a perfect wine for meat the time.
And it was one of the winesthat helped me kind of uh pique
my curiosity about what else isthis wine world all about?
Doug (16:44):
It helped work your way into the wine world.
It really did.
Now, Catherine, I do have aquestion.
We're talking about BeaujolaisNouveau.
Is there just Bouger?
Yes.
Okay.
So specifically, if folks aregoing into the state store, the
the wine store, the one we'retalking about today is new, so
to speak.
Catherine (17:07):
All right.
And it can be kind of anindicator as to how did this
harvest go this year?
Yeah.
So it's it's kind of animportant wine in that respect.
Doug (17:16):
All right.
So I guess we'll be picking upa Beaujolais Nouveau for
Thanksgiving.
Indeed.
Thanks so much, Catherine.
It's been my pleasure, Doug.
You can find out more aboutCatherine and her services on
her website, yourfairywinemother.com.
If you're looking for a cozyweeknight meal, but want
(17:37):
something that comes togetherquick and easy, our friend Angie
Carducci of Angie LovesPittsburgh goes for the sheet
pan.
Hey everybody, we're joinedtoday with Angie Carducci of
Angie Loves PGH.
Angie, when you were on theshow earlier this year, you were
talking about all of therestaurants you go to.
You happen to be vegetarian,but during our conversation, you
(17:58):
mentioned about doing sheet panmeals at home.
And I think when we're in theselike colder fall to winter
months, it's great to kick onthe oven and do a whole meal
that cooks on one sheet pan.
Could you give us a recipe or asample of one that you do and
what you do to zhuzh it up andmake it great?
Angie (18:17):
Absolutely.
So I feel like my sheet panmeals are largely really boring,
um, but they become great.
So they are um they are largelysome vegetable, and usually
it's whatever is seasonal.
I mentioned when we talked onthe last episode that I
subscribed to a CSA.
(18:37):
Unfortunately, that is onlyfrom about June through October.
Okay.
Um, so in winter that goes awayand you're on your own devices,
but really whatever isseasonal.
Doug (18:49):
It could be squash, it could be potatoes or carrots,
right?
Exactly.
Angie (18:53):
So whatever veggies are seasonal at the time.
Um, squash is a great one.
I love Brussels sprouts onthere.
So whatever is seasonal makesit onto the sheep pan, can be
multiple veggies.
There's usually some kind ofpotato.
I love sweet potatoes.
Yes.
I love um little small and newpotatoes um on there.
So any kind of potato cut up isgreat.
(19:14):
And then some kind of protein.
And for me, it's usually tofu,but you know, it could be
salmon, it could be whateveryour protein source is going to
be.
Doug (19:22):
I have a couple questions.
So are you just cutting theveggies into chunks?
Angie (19:26):
Yep.
Doug (19:27):
And the tofu, do you cut the tofu into pieces or do you
leave it sort of like in alittle, you know, rectangular
shape, like a fillet almost?
Angie (19:34):
I usually cut it into pieces.
I I press it out really well.
Doug (19:38):
Oh, so it's firmer.
Angie (19:39):
Yes, exactly.
Doug (19:40):
I like this.
Angie (19:41):
Yeah.
Doug (19:41):
Do you start by tossing it in olive oil or like all those
things?
Yes.
Angie (19:45):
So I start so I can um definitely mention a couple of
my favorite local businesseshere because I feel like using
very high quality ingredients isthe absolute key to this.
Doug (19:55):
You wouldn't be Angie loves PGH if you didn't mention
some local high-qualityingredients.
Angie (20:00):
My local businesses.
So my favorite olive oil, Oliveand Marlowe is the name of the
business.
Um Heather uh runs thisbusiness.
Um, women-owned.
Their olive oil is so, sofabulous.
The olive oil I primarily useis called Arbequina, I think is
how you say it.
Doug (20:18):
Yeah, Arbequina.
Angie (20:19):
Arbequina.
Doug (20:20):
Arbequina.
It's a type of olive, whatwe're saying.
Yes.
Angie (20:23):
Exactly.
And and I think it's a reallygood, well-rounded olive oil,
um, a little more expensive thanwhat you're gonna buy in the
grocery store, but so worth it.
And I love to use it forcooking.
So I toss it in that and alwaysmake sure to have a good supply
of that because I use it for mysheep pans.
And um, and then what I thinkreally makes the dinner so good
(20:47):
is uh Steel City Salt.
If you haven't bought fromSteel City Salt, you must go.
Doug (20:53):
Now they have a shop in Millvale, and he's also often
they will vend uh in the stripon the weekends too.
Angie (20:59):
Yes, they are usually, I believe it's outside of Mon ami
chocolates.
That's right.
Is where they set up.
And their stuff is just so, sogood.
And several of their items aremy go-to's, but for the sheet
pans, steeltown, garlic, andherb.
Speaker 3 (21:15):
Oh.
Angie (21:16):
It is the best seasoning on this type of meal
potatoes, tofu.
So, so good.
I just put a really ampleamount of it all over everything
and toss it around.
It sounds perfect.
Mix the meal.
It's so simple.
Doug (21:31):
What do you throw it in the oven at?
Do you think 400, 425?
Angie (21:35):
Yeah, I think it's I think I usually start it a
little lower, um, like 375 orso, and then I crank it up a
little bit toward the end.
Doug (21:43):
And probably what 30 minutes-ish?
Angie (21:45):
I'm so bad with like I I never really think it through.
Yeah, that's it.
I just kind of watch it.
Doug (21:52):
I love that.
Angie (21:53):
Yeah.
Doug (21:53):
A little side note, I was out with Rick Sebak somewhere
eating, and he pulled out SteelCity salt out of his jacket to
season.
I think it's called thescorpion salt.
It has a little heat to it.
Angie (22:06):
I love this story.
Doug (22:07):
Yeah, that just happened recently.
We're eating somewhere, andhe's like, I have my scorpion
salt.
Hold on.
And he puts it on.
So you got to get to Steel Citysalt, and these flavor
combinations they have canreally light up a dish.
Angie (22:19):
They absolutely do.
You cannot top a recommendationfrom Rick Sebak.
What more do you want?
I know.
Doug (22:25):
Well, Angie, I think I'll be making a sheet pan meal
really soon as well.
Thank you so much for sharingone of yours.
Angie (22:32):
And thanks for being on the Pittsburgh Dish.
Oh, my pleasure, Doug.
Thank you.
Doug (22:36):
You can follow Angie on Instagram at Angie LovesPGH.
Do you have a recipe?
Share it with us.
Just visit our website atwww.pittsburgdish.com and look
for our share a recipe form.
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
(22:57):
You can find links to thoseoptions at the bottom of our
show description.
And if you want to follow myown food adventures, you can
find me on social media at DougCooking.
That's our show for this week.
Thanks again to all of ourguests and contributors, and to
Kevin Solecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
(23:20):
Stay tuned.
Welcome to The Pittsburgh Dish.
I'm your host, Doug Heilman.
Are you cooking recipes from acollectible?
This week, we talk cookbooksand more with Antiques expert
Dr.
Lori.
Looking for a wine that's freshon the scene for this
Thanksgiving holiday?
Catherine Montest points us toNouveau Beaujolais.
(00:23):
And if you want to keep dinnersimple yet satisfying, Angie
Carducci of Angie LovesPittsburgh goes for the sheet
pan.
All that ahead, stay tuned.
Dr. Lori (00:37):
Hi there.
Hi Doug.
Speaker 4 (00:39):
Would you introduce yourself to our listeners,
please?
Dr. Lori (00:41):
Sure.
I'm Dr.
Lori.
I'm the PhD Appraiser, andmost people know me from Netflix
or the History Channel orKDKA's Pittsburgh Today Live,
right?
Speaker 4 (00:52):
That is how we connected.
That's right.
Thank you so much for spendingsome time with us on The
Pittsburgh Dish.
Dr. Lori (00:58):
I'm so glad to be on The Pittsburgh Dish.
I love Pittsburgh dishes.
Doug (01:03):
So do I, for sure.
Now, interestingly, we had aside conversation about
something I had never reallyconsidered, and it was vintage
cookbooks or cookbooks that areworth something.
Dr. Lori (01:16):
You know, there's so much in the kitchen arena,
right?
That's worth something, right?
So cookie jars and china andthis and that, but cookbooks are
among some of the best.
I actually just had a bookcasemade for the cookbooks in my
kitchen.
Doug (01:30):
Speaking my language.
Dr. Lori (01:31):
I'm not a good cook at all.
I'm a lousy cook at burnthings.
Doug (01:34):
Listen, I've seen your pictures.
You know how to cook somethings.
Dr. Lori (01:36):
Something.
You do.
A couple Italian things that mymother taught us.
Um Eggplant Parmigiana is notbad.
It's not hard.
Um and pasta, I could boil thewater.
But anyway, um, yeah.
So yes, we met as colleagues,of course, here on Pittsburgh
Today Live.
So it's great.
It's terrific to be here.
Doug (01:51):
When you are looking for vintage things or appraising
things, is there a cookbook ortwo that stands out that has
some tremendous value?
Dr. Lori (02:01):
There are a lot of cookbooks that are valuable for
many reasons.
They're always valuable for, ofcourse, the recipes, but
they're equally valuable in acouple ways.
So there are some that standout.
The White House cookbook comesup a lot.
I see it a lot, even dating allthe way back to the 1890s.
So I will see the White Housecookbook throughout the years
and just see it changing throughthe 1950s and such.
(02:22):
Yeah.
Um the Betty Crocker cookbook,a lot of people have the Betty
Crocker Cookbook.
Speaker 4 (02:26):
I have one.
Yeah, my mother's a 1972edition.
Dr. Lori (02:30):
Okay, so um my mother's a little older than
your mother was.
God rest her soul.
But basically, you have um Ihave those from the 1950s.
Yes.
And that's a wonderfulcookbook.
Page 141 is the banana breadkey recipe.
I recommend it.
Okay.
I'm telling you, that is theactual you look on 144.
141, that's what it's like.
(02:50):
I it's it's odd that I wouldknow that, but I do.
Anyway, so um there's there'sthat cookbook, The Joy of
Cooking, of course, theQuintessential
Doug (03:00):
We're talking about the early editions of reprinted so
often.
Dr. Lori (03:03):
Exactly, of Julia Child's masterpiece, right?
That started her PBS show andall of this historically.
Um and then cookbooks like TheSilver Palette, and of course
Ina Garten's cookbooks.
Yes, and Ina Garten's umbiography actually has some good
recipes in it, too.
Doug (03:20):
I have read that memoir not too long ago.
Yeah.
But are you telling me that,say, if I got the first
rendition of Ina Garten's, Ithink it was called the Barefoot
Contessa cookbook, that thathas some elevated value compared
to the sale price.
Dr. Lori (03:36):
That's exactly true.
It will have some intrinsicvalue on the appraised market.
Um so that one would be worth alittle bit more.
And equally so, the firstedition of Rachel Ray's
30-minute meals will also be oneof those that you see that are
more contemporary, that you canget a little bit more easily.
But you can find some of thesegreat cookbooks in thrift
(03:56):
stores.
Right.
Right?
I talk about this a lot on myYouTube channel, which is Dr.
Lori V.
Um, you could see them also, ofcourse, um in your
grandmother's kitchen.
Yeah.
Don't be surprised.
It doesn't have to be 100 yearsold to be valuable.
It could be a little bit old,it could be 20 years old, it
could be 50 years old, but itcould also be what you're
looking for is you're lookingfor the quintessential basics,
(04:20):
right?
Yes.
So, or Martha Stewart's fromthe 19th century.
Doug (04:24):
I was just thinking, I think I have some early Martha
Stewart cookbooks, and so I'veseen dollar signs.
Dr. Lori (04:30):
Martha Stewart entertaining can be valuable.
That first one.
You know, we've seen, I'veseen, I've appraised many
different cookbooks, and I tellpeople when you're looking for
books, particularly, I want youto look for cookbooks.
I want you to look forcookbooks that have a particular
theme, you know, cooking forkids, or you're cooking for
those who have particularallergies, or you're cooking
with, you know, I don't know,for uh a sporting event kind of
(04:52):
thing, right?
Yes.
Um and you do a lot of this, ofcourse, on the cooking show
when you're here at PTL.
You give us sort of arthematic,arthematic umbrella.
We talk about that intelevision.
But basically those books.
So uh first edition of The Joyof Cooking can be as much as
$1,500 in good condition, right?
So it can't be a mess or itcan't be have, of course, you
(05:14):
know, a little bit of smokedamage like in my kitchen.
My cookbooks have those butbasically I want you to think
about that.
I want you to think also aboutthose that have been, they can
be lovingly used a little bit.
But those um particularcookbooks that are done by
regional museum groups or thejunior league, those kinds of or
(05:35):
churches and synagogues.
Speaker 4 (05:36):
I love those types of books, those community
cookbooks.
Dr. Lori (05:38):
Those community cookbooks are very desirable,
especially in certain places.
Pittsburgh is such a warm andand community-minded place that
you will see those being veryimportant.
For example, the Friday nightfish fries, right?
During Lent.
It's epic here.
Epic.
Yes.
Those cookbooks.
Those little brochures.
Sometimes they're not evenbooks, sometimes they're little
(06:00):
tiny books, little tinybrochures, just paper, just just
together.
Speaker 4 (06:05):
You are blowing my mind.
And I am thinking now everytime I go to thrift stores or
yard sales, like a whole new wayof because I like vintage
cookbooks already.
Sure, sure.
But you're giving me a wholenew perspective, and probably a
lot of other folks too.
Thank you so much.
Dr. Lori (06:19):
Oh, it's my pleasure.
And I want you to remember acouple of things about
preserving them, right?
So in the kitchen is fine.
We expect cookbooks to be used,to be handled.
You don't want to put them incardboard boxes, you don't want
to put them in in, you know, inwood unless it's a bookcase,
which we've had the wood wouldbe, of course, stained and
sealed.
That's fine.
But I want you to remember thatyou don't have to wear gloves
(06:39):
the way I always do because Iappraise many, many objects.
So I do that on purpose topreserve them.
But you know, enjoy them, lovethem, and remember some of them
can be valuable.
Doug (06:48):
I love that.
Yeah.
Dr.
Lori, would you remind ourlisteners again, if they want to
find and follow you, what isyour social handle and website?
Anything else you'd like topromote?
Dr. Lori (06:57):
Sure.
The website is Dr.
Lori.
I make this very easy becauseit's easy for me to remember.
The website is drurry v.com,the YouTube channel is Dr.
Lori V, and of course all theother socials are Dr.
Lori V as well.
So you can follow me and youcan sign up for my free
newsletter on my website, butit's droriv.com.
It's D-R-L-O-R-I-V,likeinvaluable.com.
Doug (07:18):
I love it.
And for our local Pittsburghlisteners, you can find Dr.
Lori most Tuesdays.
Dr. Lori (07:23):
Every Tuesday.
On Pittsburgh Today Live.
That's right, that's right.
So play along with what's itworth on PTL.
Doug (07:29):
All right, Dr.
Lori, I have one more questionfor you.
Dr. Lori (07:32):
Okay.
Doug (07:33):
The name of the show is The Pittsburgh Dish.
Dr. Lori (07:35):
Yes.
Doug (07:36):
What's the best dish you've had to eat this past
week?
Dr. Lori (07:40):
This past week, the best dish that I ate was.
I ate it at my home.
That counts.
I ate it at my home.
I did make it myself.
Oh, see.
You can cook it.
Yeah, it was it you're you'regonna say, oh, Dr.
Lori, that doesn't sound thatgood, but it was really good.
(08:01):
It's getting chilly where I am,and uh in north in in near
northeastern Pennsylvania.
And I made spinach and beans.
And spinach and beans was adish that my mom would make.
It's very simple that my momwould make.
My I'm of the Italian descent,but it's not particularly
Italian.
But my mother we used to callher Miss Green Vegetable because
(08:21):
she would always make avegetable dish.
So there would be one dish thatyou would have nice and warm
with crusty Italian bread.
Yes.
And I eat the crusty Italianbread.
I'm sorry, I can't stop.
I have to have it.
And um, it's just spinach andbeans, and it has sort of a
roux, you know, that you makebasically, you know.
And um it's very tasty withcannoline beans.
They might call themcannellini.
(08:41):
Cannellini.
Cannellini beans.
Speaker 3 (08:43):
Cannellini beans.
Dr. Lori (08:44):
Cannellini beans, but um and I had spinach and beans
with the crusty Italian bread,which I baked, which was
fantastic.
So I can eat that every day.
I love that.
Doug (08:53):
Any chicken broth in there or chicken broth I'm sorry,
chicken broth.
Dr. Lori (08:55):
It has a little bit of um red pepper flakes, it has an
oil base, it has a garlic basebecause it's Italian, of course.
And then it you can make itwith any kind of spinach.
Um I usually use fresh spinach,but I chop it.
So you're gonna get big piecesof spinach, and then um many
people will only use one can ofbeans.
I like beans, so I use twocans.
It's easy.
It sounds delicious.
(09:16):
It's delicious.
It's comforting.
Oh, and I forgot you have tohave a little bit of pasta, but
the small pasta like orzo or tor um titolini, or um you could
also use pastine, but pastinesort of goes away.
But I have to have a littlepasta in it.
So it's kind of starchy, soit's not your best diet dish,
but the spinach is good for you.
Sorry and beans.
(09:37):
Perfect.
Yep, that was my best, and it'sjust because it's home and it
feels like home to me.
But you know, in Pittsburgh,there's so many great
restaurants, there's so manygreat food piece dishes, and
actually had a chance to umwatch what you were making,
which looked delicious.
And um, you know, everybody,all the Rainia and I have been
friends for a long, long time.
So I've had the good pleasureof eating some of her lovely
(09:59):
dishes too.
So but there's so many.
Bill Fuller and some of the youhave so many great restaurants
and you have so many great fooddishes options.
Doug (10:07):
So yeah, it's great.
Well, thank you so much.
That sounds like a greatrecipe.
I want to try and make it.
Dr. Lori (10:12):
It's easy.
Oh, it's goodness.
It has to be easy for me.
So, and I don't know if I toldyou all of it, but what I'll do
is I'll send you the completerecipe so I didn't forget like
salt and pepper or something.
I would love that.
Thank you so much.
Sure.
Doug (10:22):
Dr.
Lori, thanks, and thanks againfor being on the Pittsburgh
Dish.
Dr. Lori (10:26):
Thank you.
I'm Dr.
Lori, and you're listening toThe Pittsburgh Dish.
Doug (10:33):
Up next, if you're looking for a wine recommendation into
the holidays, Catherine Montestgives us an education on Nouveau
Beaujolais.
Let's have a listen.
Hey everybody, we're joinedtoday with Catherine Montest of
Your Fairy Wine Mother.
Catherine, we are moving intouh the holidays, that fall to
(10:54):
winter time.
I was wondering if your mindstarts to think about some
particular wines when we come upon, say, Thanksgiving or
Christmas or whatever folks arecelebrating.
Catherine (11:07):
That's a great question, Doug.
And uh there's one wine that isreally important and really
special this time of year.
And that's uh BeaujolaisNouveau.
Okay.
What makes it special is thatis the wine made in the
Beaujolais area of France.
It is the first wine of thisyear's harvest.
(11:29):
Oh, okay.
Yeah.
So they uh in Beaujolais, theyharvest the gamet grapes and
they press them and they fermentthem.
And on November 20th, uhworldwide, uh the Nouveau
Beaujolais for this year'svintage will be released.
Doug (11:45):
Oh, just in time for Thanksgiving.
Catherine (11:47):
Absolutely.
And Beaujolais Nouveau is afantastic wine for Thanksgiving.
Doug (11:53):
Okay.
Catherine (11:54):
It's uh light bodied, it's fruity, you've got flavors
of like cherries andstrawberries.
And because it's solight-bodied and it's really
food friendly, even your friendswho say, I don't like red wine,
you might be able to convertthem with this stuff.
Doug (12:10):
Oh, okay.
Catherine (12:11):
Yeah, it's a fruity, easy drinking wine, and it goes
with a lot of food, and it'sparticularly good with turkey.
Doug (12:18):
Okay.
And so just to recap for ourlisteners, and I was thinking
this earlier, a beaujolais thatI was familiar with is a red
grape or red wine.
Catherine (12:25):
Red wine.
Doug (12:26):
And even though we hear sometimes that whites go more
with poultry or fish, and redsgo more with meats that are
heavier, you've thrown all thoserules out of the window earlier
on this podcast.
So we're saying bourgeolet anda rich turkey would be great
together.
Catherine (12:44):
Absolutely.
How there's a bit of a historyas to why Beaujolais Day is in
November.
And in the European Union,they've got a lot of rules
around um, I'm gonna call themagricultural products.
Yes.
One of the designations isdesignation of origin.
And that states where a productwas made and like a lot of the
(13:08):
processes under which theproduct was produced.
I've seen this.
It's sometimes like DOP.
Every country kind of spins ita little bit differently.
Doug (13:17):
Yes.
Catherine (13:18):
But it is a designation that is applied for
and approved.
It's good for the makers, theproducers, because not everybody
can put uh a designation oforigin on their product.
They have to be approved forit.
And it protects the thereputation of uh the wineries or
the producers of otheragricultural products or in the
(13:40):
um integrity of which they'remaking their things.
Doug (13:43):
Right.
They do it in a place, in acertain way, that the way
they've pretty much always doneit.
And uh this is sort ofguaranteeing you like this great
product.
It's just like when we hearabout cheese from Greece or
Cyprus or Italy, they usuallyhave those same types of
designations.
Catherine (13:59):
Exactly.
In fact, it's funny that youmentioned Greece.
Uh Greece has 114 products thathave protected designation.
Uh so and that even includesolives, honey, and tomatoes.
Doug (14:10):
Uh oh.
I did not know about thetomatoes.
Oh, I did learn about uh alittle side note, uh, Cyprus
makes uh halloomie.
Oh and Cyprus is the only placethat makes uh true halloomie
because they have thatdesignation.
Catherine (14:23):
Oh absolutely.
So it it it spans across somany different agricultural
categories.
In 1951, so part of whyNovember is important, I want to
get back to that, is onSeptember 8th, 1951, there was a
decree that was published inthe official journal that stated
that wines with the designationof origin could only be sold
(14:44):
starting December 15th.
Yeah.
Well, that's exactly what a lotof the winemakers were saying
was like, but our wine's ready.
It's the first wine of theseason.
We want to get it out topeople.
Yeah.
And there was a lot of fuss anda lot of bother.
Why would I wait an extramonth?
Exactly.
So on November 13th of 1951, sothe same year, um, they uh kind
(15:06):
of did a revision of that andspecified under what conditions
that certain wines could bemarketed immediately without
waiting for November forDecember 15th.
And that was the uh event thatbasically created the Beaujolis
Nouveau uh appellation.
Dr. Lori (15:23):
So yeah.
Doug (15:23):
And was Beaujolais like probably one of the first ones
then to come out?
Catherine (15:27):
Uh the Beaujolais region is where the Gamay grape
is super prolific.
It's over 90% of the grapesthat are grown in that area.
So Beaujolais is almost 100%synonymous with Gamay.
Doug (15:41):
Uh-huh.
Catherine (15:42):
And the Gamay grape is just it's bright and it's
fruity and it's got soft tanninsand just enough acid that it's
really a balance, beautifullybalanced wine.
Doug (15:53):
Approachable for whatever you're eating, it sounds like.
Catherine (15:56):
It's it's pretty universal.
You can you could drink thisall day long.
Doug (16:00):
But this really comes out around Thanksgiving.
So a perfect wine forThanksgiving.
Catherine (16:05):
It is.
And fun fact, BeaujolaisNouveau was one of my very first
favorite wines.
Oh, I discovered it when I wasin my twenties and scurrying
around the liquor store, andthere was this beautiful bottle
with this phenomenal label onit, bright and colorful, and it
looked like a celebration.
(16:26):
I brought it home and I drankit.
I was like, wow, this is reallygreat.
And again, I was in my 20s andit's an easy drinking wine.
So it was a perfect wine for meat the time.
And it was one of the winesthat helped me kind of uh pique
my curiosity about what else isthis wine world all about?
Doug (16:44):
It helped work your way into the wine world.
It really did.
Now, Catherine, I do have aquestion.
We're talking about BeaujolaisNouveau.
Is there just Bouger?
Yes.
Okay.
So specifically, if folks aregoing into the state store, the
the wine store, the one we'retalking about today is new, so
to speak.
Catherine (17:07):
All right.
And it can be kind of anindicator as to how did this
harvest go this year?
Yeah.
So it's it's kind of animportant wine in that respect.
Doug (17:16):
All right.
So I guess we'll be picking upa Beaujolais Nouveau for
Thanksgiving.
Indeed.
Thanks so much, Catherine.
It's been my pleasure, Doug.
You can find out more aboutCatherine and her services on
her website, yourfairywinemother.com.
If you're looking for a cozyweeknight meal, but want
(17:37):
something that comes togetherquick and easy, our friend Angie
Carducci of Angie LovesPittsburgh goes for the sheet
pan.
Hey everybody, we're joinedtoday with Angie Carducci of
Angie Loves PGH.
Angie, when you were on theshow earlier this year, you were
talking about all of therestaurants you go to.
You happen to be vegetarian,but during our conversation, you
(17:58):
mentioned about doing sheet panmeals at home.
And I think when we're in theselike colder fall to winter
months, it's great to kick onthe oven and do a whole meal
that cooks on one sheet pan.
Could you give us a recipe or asample of one that you do and
what you do to zhuzh it up andmake it great?
Angie (18:17):
Absolutely.
So I feel like my sheet panmeals are largely really boring,
um, but they become great.
So they are um they are largelysome vegetable, and usually
it's whatever is seasonal.
I mentioned when we talked onthe last episode that I
subscribed to a CSA.
(18:37):
Unfortunately, that is onlyfrom about June through October.
Okay.
Um, so in winter that goes awayand you're on your own devices,
but really whatever isseasonal.
Doug (18:49):
It could be squash, it could be potatoes or carrots,
right?
Exactly.
Angie (18:53):
So whatever veggies are seasonal at the time.
Um, squash is a great one.
I love Brussels sprouts onthere.
So whatever is seasonal makesit onto the sheep pan, can be
multiple veggies.
There's usually some kind ofpotato.
I love sweet potatoes.
Yes.
I love um little small and newpotatoes um on there.
So any kind of potato cut up isgreat.
(19:14):
And then some kind of protein.
And for me, it's usually tofu,but you know, it could be
salmon, it could be whateveryour protein source is going to
be.
Doug (19:22):
I have a couple questions.
So are you just cutting theveggies into chunks?
Angie (19:26):
Yep.
Doug (19:27):
And the tofu, do you cut the tofu into pieces or do you
leave it sort of like in alittle, you know, rectangular
shape, like a fillet almost?
Angie (19:34):
I usually cut it into pieces.
I I press it out really well.
Doug (19:38):
Oh, so it's firmer.
Angie (19:39):
Yes, exactly.
Doug (19:40):
I like this.
Angie (19:41):
Yeah.
Doug (19:41):
Do you start by tossing it in olive oil or like all those
things?
Yes.
Angie (19:45):
So I start so I can um definitely mention a couple of
my favorite local businesseshere because I feel like using
very high quality ingredients isthe absolute key to this.
Doug (19:55):
You wouldn't be Angie loves PGH if you didn't mention
some local high-qualityingredients.
Angie (20:00):
My local businesses.
So my favorite olive oil, Oliveand Marlowe is the name of the
business.
Um Heather uh runs thisbusiness.
Um, women-owned.
Their olive oil is so, sofabulous.
The olive oil I primarily useis called Arbequina, I think is
how you say it.
Doug (20:18):
Yeah, Arbequina.
Angie (20:19):
Arbequina.
Doug (20:20):
Arbequina.
It's a type of olive, whatwe're saying.
Yes.
Angie (20:23):
Exactly.
And and I think it's a reallygood, well-rounded olive oil,
um, a little more expensive thanwhat you're gonna buy in the
grocery store, but so worth it.
And I love to use it forcooking.
So I toss it in that and alwaysmake sure to have a good supply
of that because I use it for mysheep pans.
And um, and then what I thinkreally makes the dinner so good
(20:47):
is uh Steel City Salt.
If you haven't bought fromSteel City Salt, you must go.
Doug (20:53):
Now they have a shop in Millvale, and he's also often
they will vend uh in the stripon the weekends too.
Angie (20:59):
Yes, they are usually, I believe it's outside of Mon ami
chocolates.
That's right.
Is where they set up.
And their stuff is just so, sogood.
And several of their items aremy go-to's, but for the sheet
pans, steeltown, garlic, andherb.
Speaker 3 (21:15):
Oh.
Angie (21:16):
It is the best seasoning on this type of meal
potatoes, tofu.
So, so good.
I just put a really ampleamount of it all over everything
and toss it around.
It sounds perfect.
Mix the meal.
It's so simple.
Doug (21:31):
What do you throw it in the oven at?
Do you think 400, 425?
Angie (21:35):
Yeah, I think it's I think I usually start it a
little lower, um, like 375 orso, and then I crank it up a
little bit toward the end.
Doug (21:43):
And probably what 30 minutes-ish?
Angie (21:45):
I'm so bad with like I I never really think it through.
Yeah, that's it.
I just kind of watch it.
Doug (21:52):
I love that.
Angie (21:53):
Yeah.
Doug (21:53):
A little side note, I was out with Rick Sebak somewhere
eating, and he pulled out SteelCity salt out of his jacket to
season.
I think it's called thescorpion salt.
It has a little heat to it.
Angie (22:06):
I love this story.
Doug (22:07):
Yeah, that just happened recently.
We're eating somewhere, andhe's like, I have my scorpion
salt.
Hold on.
And he puts it on.
So you got to get to Steel Citysalt, and these flavor
combinations they have canreally light up a dish.
Angie (22:19):
They absolutely do.
You cannot top a recommendationfrom Rick Sebak.
What more do you want?
I know.
Doug (22:25):
Well, Angie, I think I'll be making a sheet pan meal
really soon as well.
Thank you so much for sharingone of yours.
Angie (22:32):
And thanks for being on the Pittsburgh Dish.
Oh, my pleasure, Doug.
Thank you.
Doug (22:36):
You can follow Angie on Instagram at Angie LovesPGH.
Do you have a recipe?
Share it with us.
Just visit our website atwww.pittsburgdish.com and look
for our share a recipe form.
If you enjoyed the show,consider buying us a coffee for
this episode or supporting theshow monthly.
(22:57):
You can find links to thoseoptions at the bottom of our
show description.
And if you want to follow myown food adventures, you can
find me on social media at DougCooking.
That's our show for this week.
Thanks again to all of ourguests and contributors, and to
Kevin Solecki of CarnegieAccordion Company for providing
the music to our show.
We'll be back again next weekwith another fresh episode.
(23:20):
Stay tuned.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Ruthie's Table 4
For more than 30 years The River Cafe in London, has been the home-from-home of artists, architects, designers, actors, collectors, writers, activists, and politicians. Michael Caine, Glenn Close, JJ Abrams, Steve McQueen, Victoria and David Beckham, and Lily Allen, are just some of the people who love to call The River Cafe home. On River Cafe Table 4, Rogers sits down with her customers—who have become friends—to talk about food memories. Table 4 explores how food impacts every aspect of our lives. “Foods is politics, food is cultural, food is how you express love, food is about your heritage, it defines who you and who you want to be,” says Rogers. Each week, Rogers invites her guest to reminisce about family suppers and first dates, what they cook, how they eat when performing, the restaurants they choose, and what food they seek when they need comfort. And to punctuate each episode of Table 4, guests such as Ralph Fiennes, Emily Blunt, and Alfonso Cuarón, read their favourite recipe from one of the best-selling River Cafe cookbooks. Table 4 itself, is situated near The River Cafe’s open kitchen, close to the bright pink wood-fired oven and next to the glossy yellow pass, where Ruthie oversees the restaurant. You are invited to take a seat at this intimate table and join the conversation. For more information, recipes, and ingredients, go to https://shoptherivercafe.co.uk/ Web: https://rivercafe.co.uk/ Instagram: www.instagram.com/therivercafelondon/ Facebook: https://en-gb.facebook.com/therivercafelondon/ For more podcasts from iHeartRadio, visit the iheartradio app, apple podcasts, or wherever you listen to your favorite shows. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.