Salt + Spine | Brian Hogan Stewart | Substack

48:08

Deuki Hong & Matt Rodbard chart a culinary revolution in Koreaworld

Cookbooks, culture, and the rise of Korea on the global palate. Plus: recipes for Gochugaru Caramel Corn and Gilgeori Toast.

Sep 25 • Brian Hogan Stewart and Matt Rodbard

Featured Recipes

Cast-Iron Corn Bread by Elizabeth Poett

"My fluffy, tender, and slightly sweet corn bread is baked in a hot cast-iron pan so that the outer crust crisps up before the interior gets dry."

Sep 15

Butternut Squash Soup with Sage by Elizabeth Poett

"I like to bring out the squash’s natural flavor by roasting it, then I simmer it with some fresh sage, which grows all year round in my garden."

Sep 15

Citrus Galette by Makenna Held

"This galette works with any citrus. … Thank goodness for small miracles!"

Aug 28 • Makenna Held

Braised Chicken in White Wine with Bacon-Radish Gremolata by Makenna Held

"Coq au vin … was traditionally made with red wine so the tannins could break down the tough old meat. These days we are much more likely to use a well…

Aug 28 • Makenna Held

Spinach Artichoke Dip Baked on a Grill by Tyler Florence

"Add a Meyer lemon to just about anything and it instantly becomes not only a better version of itself—thanks to the sweet-tart nature of the citrus—but…

Mar 3

Reverse-Seared Pollo Asado by Tyler Florence

This recipe is for Reverse-Seared Pollo Asado from Tyler Florence’s cookbook, American Grill. This recipe serves 4 to 6 people.

Mar 3