The Feed Podcast

Chef, Restaurateur and TV Host Rick Bayless joins forces with James Beard Award-winning food journalist Steve Dolinsky, to bring the world of food and drink into your ears and have a little fun in the process.

The Podcasts

Let’s immediately dispel the stereotypes about Los Angeles. Sure, there are juice bars and vegan-friendly cafes aplenty, but the City of Angels has been on the culinary map for quite awhile, showcasing some of the best talent in the country. Seasons are fluid – it’s actually just one season pretty much all of the time – sunny and 70 – so great produce is a yearround thing. There are amazing ethnic enclaves, Mexican, Korean, Chinese and Japanese come to mind, but also more burger joints and donut shops than I’ve ever seen in one place.

This week, Steve spends a week in L.A. and speaks with a few professional eaters about what’s going on right now.

Direct download: L.A._Food_Tour.mp3
Category:general -- posted at: 1:00am CST

In France, you might start off a meal with some bubbly from Champagne or Riesling from Alsace. In America, it seems like everyone is happy to make you a hand-crafted cocktail before you peruse the menu. But in Spain, vermouth is the spirit of choice to lead off an afternoon of day drinking; in fact, there is a beloved tradition known as “Vermut Hour” in Barcelona, a tradition Steve and Rick have enjoyed recreating here at home on more than one occasion.

Coming up on this week’s show, not just any vermouth, we’re enjoying Spanish vermouth with Mercat a La Planxa chef and Barcelona native chef Diego Amat and General Manager John Williams.

Direct download: Spanish_Vermouth.mp3
Category:general -- posted at: 1:00am CST

On this week’s show, trip to France leads to all kinds of questions back here in the U.S., about what French food is, and how you can appreciate it whether you’re in Montparnasse or Minneapolis. Rick spends a whirlwind day (and night) in the City of Light, then we come back to the U.S., to talk with some of the leading voices behind French food here.

We talk with Daniel Boulud who is the epitome of French hospitality. He has made a career out of bringing some of his memories as a child in Lyon to New York City. Then, Gavin Kaysen talks about returning home to the Twin Cities opening his fantastic restaurant, Spoon and Stable and now his second restaurant, Belle Cour, which feels and tastes like something you’d find in France, except it’s all tucked away along a sleepy main street in west suburban Wayzata, across the street from one of Lake Minnetonka’s many bays.

Direct download: French_Cooking_Show.mp3
Category:general -- posted at: 1:00am CST

As much as you think we’ve moved on from iceberg lettuce, you still see it on every steakhouse menu in the country, as a “wedge” salad. Coming up on this week’s show, a lettuce challenge with the Chef and owner of Restaurant Michael in Winnetka, Illinois, Michael Lachowicz, as both he and Rick attempt to come up with an easy weeknight meal in less than 15 minutes using lettuces, plus five extra ingredients you can find pretty much anywhere.

Direct download: Ingredient_Challenge_-_Lettuce.mp3
Category:general -- posted at: 1:00am CST

This time of year, the fruit is really getting good, especially stone fruits. So we are making the most of late summer’s bounty, with a trio of easy desserts that require little more than a knife, a bowl and a baking dish.

First, Stephanie Hart, owner of Brown Sugar Bakery on Chicago’s South Side joins Rick and Steve to share some of her favorite cobblers.  Then, Ben Shartar, Manager of Bang Bang Pie and Biscuits in Chicago, shares one of their favorite crumbles.  And our intrepid intern, Lynnea Domienik talks with Amy Emberling from Zingerman’s Bakehouse in  Ann Arbor, Michigan about the half crumble, half cake treat, the Buckle.

Direct download: Crisps_Cobblers_and_Crumbles.mp3
Category:general -- posted at: 1:00am CST

From some of the best Cantonese-style barbecued pork and bubble waffles in the world, to the infamous hawker centers preparing fiery pork noodle soups, curried laksa and of course, chicken rice, a taste of the best of both Hong Kong and Singapore.

Steve travels to Asia to eat as much dim sum and barbecued pork as he could in Hong Kong and to taste his way around Singapore, which includes both the gritty, as well as has some of the most exquisite dining rooms in Asia.

Then Rick and Steve enjoy some tasty Cantonese treats you can find without traveling to the other side of the world.

Direct download: Singapore_and_Hong_Kong.mp3
Category:general -- posted at: 1:00am CST

Coming up on this week’s show: an ingredient challenge with chef Matthias Merges.   He is the owner of Yusho and Billy Sunday here in Chicago and the founder and driving force behind the Folkart Restaurant Group.  Merges joins Rick Bayless to come up with an easy weeknight meal using some eggs bought at a local grocery store, plus five extra ingredients you can find pretty much anywhere and what they each comes up with is so good.

Direct download: Ingredient_Challenge_-_Eggs.mp3
Category:general -- posted at: 1:00am CST

Coming up on this week’s show, Rick and Steve talk with one of the stars of ABC’s “Modern Family”, Jesse Tyler Ferguson. We’ll talk about his Instagram recipes, eating in L.A. and hitting it out of the park as host of this year’s James Beard Awards.

Direct download: Jesse_Tyler_Ferguson.mp3
Category:general -- posted at: 1:00am CST

Coming up on this week’s show a chat with the authors of two new cookbooks, each with a very different perspective and a different mission. Rick speaks with Jeremy Fox about On Vegetables.  Then, Steve talks kugel and kreplach with Joan Nathan, about her 10th book, King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World.

Direct download: NEW_COOKBOOKS.mp3
Category:general -- posted at: 1:00am CST

On this week’s show, a berry challenge with Chef Bruce Sherman of North Pond here in Chicago. His cooking draws upon influences he’s picked up living all over the world. He and Rick Bayless come up with easy weeknight meals using strawberries bought at a farmer’s market, plus five extra ingredients you can find pretty much anywhere.

Direct download: Ingredient_Challenge_-_Strawberries.mp3
Category:general -- posted at: 1:00am CST