We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world. <br/><br/><a href="https://saltandspine.substack.com?utm_medium=podcast">saltandspine.substack.com</a>
Salt & Spine
Claim This Podcastby Brian Hogan Stewart
4.4(185 reviews)
182 episodes
Updated Weekly
Accepts GuestsHas SponsorsLocation 🇺🇸
Podcast Overview
We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world. <br/><br/><a href="https://saltandspine.substack.com?utm_medium=podcast">saltandspine.substack.com</a>
Language
🇺🇲
Publishing Since
5/8/2018
1 verified contact email on file for Salt & Spine
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Recent Episodes
January 22, 2026
Katie Parla on Rome: 'Enduring, Chaotic, and Always Hungry'
<p>You first heard <strong>Katie Parla</strong> on our show a couple years ago when we recorded a live episode at Omnivore Books (hi Celia!) in San Francisco to discuss her then-newest cookbook, Food of the Italian Islands. [<a target="_blank" href="https://saltandspine.substack.com/p/katie-parla-on-the-italian-islands"><strong>Listen to that chat here.</strong></a>] </p><p>Now, Katie’s back with her 11th cookbook and it’s a deep-dive into Roman history and cuisine. Born in New Jersey, Katie has called Rome home for more than two decades and she’s been obsessed with uncovering the city’s culinary—and non-culinary—history the whole time. She’s written culinary guides, hosted TV shows and podcasts, showed folks like Stanley Tucci and Andrew Zimmern where to eat in Rome, and built a tour company. </p><p>This new book distills much of what she’s researched—and ate—into a 350+ page opus titled <strong>Rome: A Culinary History, Cookbook, and Field Guide to Flavors that Built a City</strong>. Part guide book, part history book, part cookbook—this is a love letter to the city that’s been feeding people for over 2,700 years.</p><p>Late last year, I met up with Katie for an evening tour of Trastevere. What struck my most about our conversation is how Katie approaches Roman food as not a static collection of recipes, but very much a living and evolving story that reflects everything the city has been through: ancient empire, Renaissance opulence, cucina povera, Jewish ghetto traditions, modern immigration, and more.</p><p>--</p><p>Additional Music Credits:</p><p>Beat Mekanik - Stylin' (FreeMusicArchive)</p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://saltandspine.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">saltandspine.substack.com/subscribe</a>
December 11, 2025
Cathy Whims on Forty Years of Cheffing, Her First Cookbook, and the Art of Simple Cooking
<p>After more than four decades in professional kitchens—including twenty years as chef-owner of Portland's beloved Nostrana—<strong>Cathy Whims</strong> has published her first cookbook. The Italian Summer Kitchen captures the essence of Italian summer cooking through the lens of the Pacific Northwest, featuring simple, ingredient-driven recipes and beautiful watercolor illustrations.</p><p>This conversation was recorded in Bologna, Italy, at Sette Tavoli, one of Brian's favorite restaurants. We discuss Cathy's journey from vegetarian teenager to celebrated chef, her time training with Marcella Hazan and Dario Cecchini, the cult following around Nostrana's signature Insalata Nostrana, and how the pandemic changed her approach to this book.</p><p>In this episode:</p><p>• Growing up cooking with Julia Child cookbooks</p><p>• Working through every station at Genoa, Portland's premier fine dining restaurant</p><p>• The pivotal trips to Italy that changed everything</p><p>• Opening Nostrana and celebrating 20 years this year</p><p>• Training with Marcella Hazan and the tomato butter sauce that's been on the menu since day one</p><p>• The secret to the perfect radicchio salad</p><p>• Why she chose watercolor illustrations over photographs</p><p>• How COVID-19 shifted the book from restaurant cooking to home cooking</p><p>• The "less is more" philosophy of cucina povera</p><p>• An ingredient challenge game</p><p>Plus, on our Substack: Two recipes from the book—Spaghettini with Prawns and Yogurt Panna Cotta—and hear Cathy read an excerpt from The Italian Summer Kitchen.</p><p>Special thanks to Jaqueline and the team at Sette Tavoli in Bologna for hosting this recording.</p><p><strong>Guest </strong>Cathy Whims</p><p><strong>Book</strong> The Italian Summer Kitchen by Cathy Whims</p><p><strong>Episode Length </strong>45:28</p><p><strong>Timestamps</strong></p><p>00:00 - Introduction & recording in Bologna</p><p>02:15 - Growing up in Chapel Hill, NC</p><p>04:30 - The vegetarian awakening and her mother's response</p><p>07:45 - Latin major turned professional cook</p><p>10:20 - Landing the dream job at Genoa</p><p>12:45 - Working through every station</p><p>15:30 - The trips to Italy that changed everything</p><p>18:00 - "The hundred dollar chicken" and knowing it was time to move on</p><p>21:00 - Opening Nostrana: a new vision</p><p>23:30 - Training with Marcella Hazan</p><p>26:15 - The Insalata Nostrana: origin story and technique</p><p>30:45 - The ice water secret</p><p>33:00 - Other influential cookbook authors</p><p>35:30 - The pandemic pivot: from restaurant book to home cooking</p><p>39:00 - Why illustrations instead of photographs</p><p>42:15 - Summer preservation techniques</p><p>45:00 - The ingredient challenge game</p><p>45:30 - Challenge #1: Seafood (spot prawns, bottarga, zucchini blossoms, truffle butter)</p><p>49:15 - Challenge #2: Agrodolce (hazelnuts, red wine vinegar, peaches, marshmallows)</p><p>53:00 - Challenge #3: Tuscan Crossover (chanterelles, guanciale, ricotta, kimchi)</p><p>57:30 - Closing</p><p><strong>Credits</strong></p><p>Host: Brian Hogan Stewart</p><p>Recorded at: Sette Tavoli, Bologna, Italy</p><p>Salt + Spine is part of the <strong>Heritage Radio Network</strong>.</p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://saltandspine.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">saltandspine.substack.com/subscribe</a>
November 19, 2025
Peter Som: 'People Aren't Coming for a Michelin Dinner—They're Coming to Hang Out With You!'
<p>Fashion designer Peter Som joins us to talk about his new cookbook Family Style, the Cantonese grandmother who taught him that food is love, and why entertaining should feel effortless. Plus: char siu bacon cheeseburgers, quick scallion pancakes, and an apple cake that will become your new holiday staple.</p> <br/><br/>This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://saltandspine.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">saltandspine.substack.com/subscribe</a>
182 total episodes available with 5 transcripts
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