Cooking By Ear

We're an audio cooking show. Cook along in real time and by the end of the episode, you'll have a dish made. Join our iconic guest in their kitchen with host and chef Cal Peternell as your guide!

Episodes

EP 9: Ijeoma Oluo and Puttanesca

June 5, 2019 • 63 mins

Writer and author Ijeoma Oluo (So You Want To Talk About Race) makes pasta puttanesca and shares how she and her family got creative with food while growing up poor. We go deep on her Internet-breaking essay, how to teach kids resistance, and, yup, how to talk about race. But for real. Full recipe and ingredients at cookingbyearpodcast.com

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EP: 8 Reem Assil's Oakland-Style Muhammara

May 14, 2019 • 46 mins

Chef Reem Assil (Dyafa, Reem’s California) experiments with a new ‘Palestinian soul food’ recipe — sweet potato style muhammara. She discusses the controversial mural of activist Rasmea Odeh in her first restaurant, how she bakes her man’oushe with activism, and how to make Palestinian food visible against the whitewashing of Middle Eastern food. Full recipe and ingredients at cookingbyearpodcast.com

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EP: 7 The Masumotos and Aioli

April 30, 2019 • 51 mins

We head to the Masumoto Peach Farm to make a Grand Aioli with Mas, Nikiko, and Marcy Masumoto and discuss intergenerational farming, California’s haunting history of Japanese internment camps, and the social power of testimony.

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EP: 6 Bob the Drag Queen and Vegan Soup

April 16, 2019 • 54 mins

Comedian, actor, and winner of RuPaul’s Drag Race, Bob the Drag Queen, makes vegan Carrot Almond Soup and Ajo Blanco while discussing the art of drag, the importance of trans representation in media, and his obsession with Bob Ross. Full recipe and ingredients at cookingbyearpodcast.com

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EP: 5 BIG FREEDIA'S BOOTY POPPIN' POTATOES

May 9, 2018 • 43 mins

Queen of Bounce music Big Freedia teaches us her signature Booty Poppin’ Potatoes, all while coming up with a new hook for a future hit song, straight from her kitchen in New Orleans.

MAKES 4-5 SERVINGS

INGREDIENTS

-1 MEDIUM YELLOW ONION, CHOPPED

-2 STALKS CELERY, CHOPPED

-2 GREEN ONIONS, CHOPPED

-1/4 CUP COOKING OIL, OLIVE OR VEGETABLE

-SALT

-DRY SPICE (TONY CHACHERE'S SEASONED SALT OR SIMILAR. OR MAKE YOUR OWN WITH SALT, PEPPER, PAPRIKA,...

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EP 4: Alexander Payne and Vegetable Gratin

April 25, 2018 • 38 mins

Academy Award-Winning screenwriter and director Alexander Payne (Election, Sideways, About Schmidt, The Descendants, Downsizing) makes a vegetable gratin and discusses a pivotal moment in his life when he left the movie industry briefly to become an intern at Chez Panisse.

BECHAMEL INGREDIENTS:
-2 cups milk
-4 tablespoons butter (1/2 stick)
-3 tablespoons all-pupose flour

CELERY GRATIN INGREDIENTS:

-1 head celery
-Fresh thyme and/or tarra...

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EP 3: Fattoush and Mira Nair's Chai

April 11, 2018 • 41 mins

Director Mira Nair (Monsoon Wedding, Mississippi Masala, Queen of Katwe) teaches us her signature chai and makes fattoush while discussing everything from quelling anxiety to the partition between India and Pakistan.

Cook along as you listen:

FATTOUSH INGREDIENTS:

-1 smallish tomato

-1 small clove garlic

-Salt and pepper

-Juice of half a lemon

-1teaspoon red wine vinegar

-3 tablespoons nice olive oil

-1/2 cup parsley leaves

-1/2 cup mint le...

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EP 2: Tommy Pico's Morning After Frittata

March 28, 2018 • 50 mins

2018 Whiting Award-winning poet Tommy Pico author of IRL, Nature Poem and Junk (forthcoming in 2018) cracks an egg for the first time in his life (!!!) to make a frittata perfect for “the morning after.” We discuss everything from hookups to the role of food in control on the Viejas Reservation he grew up on.

COOK ALONG AS YOU LISTEN. YOU'LL NEED:
Ingredients:

1 big bunch of chard

Cooking oil, olive or vegetable

Salt

2-3 cups of leftov...

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EP 1: Frances McDormand and Risotto

March 14, 2018 • 52 mins

Academy Award-Winning Actor and Producer Frances McDormand (Three Billboards Outside Ebbing Missouri, Fargo, Olive Kitteridge, Almost Famous) makes asparagus risotto and discusses the creative process fueling her long, badass career.

If you're cooking along while you listen, you'll need the following to make your dish:

Ingredients:
1 bunch asparagus
1 tablespoon olive oil
2 big handfuls chanterelle mushrooms (or morels, porcini, or c...

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CBE Trailer

March 12, 2018 • 2 mins

A little taste of what's to come on this season of Cooking By Ear. Subscribe to be the first
to get our episodes when we officially launch in April.

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Cooking By Ear

Episodes

.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}EP 9: Ijeoma Oluo and Puttanesca

.css-r6mb8g{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:1;overflow:hidden;}EP: 8 Reem Assil's Oakland-Style Muhammara

EP: 7 The Masumotos and Aioli

EP: 6 Bob the Drag Queen and Vegan Soup

EP: 5 BIG FREEDIA'S BOOTY POPPIN' POTATOES

EP 4: Alexander Payne and Vegetable Gratin

EP 3: Fattoush and Mira Nair's Chai

EP 2: Tommy Pico's Morning After Frittata

EP 1: Frances McDormand and Risotto

CBE Trailer

Popular Podcasts

EP 9: Ijeoma Oluo and Puttanesca

EP: 8 Reem Assil's Oakland-Style Muhammara