Dorie Greenspan, 'The Noma Guide to Fermentation,' Yotam Ottolenghi

REBROADCAST: Dorie Greenspan joins us to discuss Everyday Dorie: The Way I Cook. Greenspan offers recipes for the dishes that she makes all the time, from miso-glazed salmon to lemon goop. Greenspan’s recipes are easy-going, providing swaps and substitutions.

REBROADCAST: René Redzepi (at 17:48) joins us to discuss The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor). At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation. Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments.

REBROADCAST: Yotam Ottolenghi (at 32:08) joins us to discuss Ottolenghi Simple: A Cookbook. Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.