SALT + SPINE Podcast

We've been chatting with some of our favorite cookbook people in the lead-up to Cookbook Week, and @cookbookerycollective just dropped a great interview with our co-founder, @saltandspine host Brian Hogan Stewart. 🎙️ Brian talks about why cookbook events matter, how our marquee show Headnotes Live came together, and why the event moved from Napa to a full week in San Francisco—with programming for both die-hard cookbook nerds and people who just love to cook. 📍 Cookbook Week, SF 🗓️ April 21–25 🎟 Link in bio for tix

New recipe for subscribers from Katie Parla's Rome: "Pollo alla cacciatora, or 'hunter’s chicken,' is a staple of central Italian home cooking, though its form varies widely from region to region—and even more so across the Atlantic," Katie writes in her newest book. "I grew up eating the Italian American version in New Jersey, where tomato sauce, mushrooms, peas, and more often made their way into the pot. But when I moved to Italy, I discovered that the Roman and southern styles lean more herby and acidic, relying on white wine and white wine vinegar instead of tomatoes to brighten the dish." Katie's version is inspired by the one served at Stefano Callegari's Trapizzino (which was inspired by his mother's recipe). Find the recipe on our Substack.

🎙️ NEW EPISODE: #177 Katie Parla joins us to #TalkCookbooks We’re kicking off 2026 in the heart of Rome! Join us as we walk the streets of Trastevere with cookbook author, tour guide, and culinary historian @katieparla . In our season premiere, we’re peeling back the "patina of antiquity" to find the real, evolving flavors of the Eternal City. From ancient Roman legions to the 2008 financial crisis, Katie's new book—titled, aptly, Rome—chronicles the how the city has been feeding people for more than 2,700 years. In this week’s show, @brianhoganstewart and Katie talk: 🥩 The "Fifth Quarter": How some of the the best Roman dishes were born from slaughterhouse extras. 😳 Illegal Recipes: The offal recipes she includes that you literally can't cook in the United States. 🧀 Cheese: Why Pecorino Romano—once rooted in Rome—now comes from an island 400km away. 📚 Going Indie: The gamble of self-publishing her cookbooks. 🍕 Trapizzino: The delicious, "traditional" street food that's actually younger than the iPhone. 🎧 Listen now wherever you podcast. Plus: Head over to our @substack to find featured recipes from Katie's Rome.

🎙️ OUT NOW: For our last episode of 2025, we welcome @cathywhims ! After 40 years in professional kitchens, Cathy just published her first cookbook, The Italian Summer Kitchen. Think wood-fired dishes from her restaurant @nostranapdx (celebrating 20 years!) and the "less is more" philosophy that defines her cooking. In this episode, we talk about: 🍝 Training with Marcella Hazan and Dario Cecchini 🍅 How the pandemic changed this book (for the better) 🎨 Why she chose watercolor illustrations over photos 🥗 The viral radicchio salad everyone in Portland is obsessed with A special thanks to Sette Tavoli ( @sette_tavoli_ and @jaqueline_justme ) for letting us record at one of our host's favorite spots in Bologna! 🎧 Listen wherever you podcast and find featured recipes and more on our Substack. #TalkCookbooks

🍪 It’s cookie swap season! Bay Area listeners: Join us for our Annual Cookie Swap with @civickitchensf —a festive afternoon of baking, tasting, and of course swapping cookies made by fellow cookbook lovers. Nichole Accettola of @kantinesf will stop by for a live baking demo, we’ll have exciting giveaways, and as always the event benefits @lacocinasf . Only a few spots left—link in bio to register!

"When I want a burger, I go all in." 🍔 Fashion designer Peter Som brings Chinese BBQ to the classic American burger with his Char Siu Bacon Cheeseburger from Family Style. Char siu sauce—glossy, caramelized magic—gets mixed right into the patty AND spread on the buns. @petersom perfected this "gum ho la" sauce (Cantonese for "wow, so good!") with his late friend Pam during the pandemic, and the result is burger maximalism at its finest. Comment BURGER below for a link to the recipe!

It was a quieter year for us on the podwaves, but that didn’t stop our fans from tuning in! We’re grateful for all of you who listened to our cookbook convos this year and are excited to share more with you next year! #TalkCookbooks

Wishing you all a relaxed Thanksgiving with this advice from our recent guest @petersom . Happy hosting!

New episode! 🎙️ Fashion designer Peter Som joins Salt + Spine to talk about his cookbook Family Style—and why your holiday gathering doesn’t need to be perfect to be memorable. “People aren’t coming to your home for a Michelin dinner. They’re coming to hang out with you.” In this week’s show, host @brianhoganstewart and @petersom talk: ✨ His grandmother’s approach to love through food ✨ Why miso belongs in everything ✨ That apple cake you need this season Listen wherever you podcast, and enter the giveaway to win a copy of Family Style on our @substack . #TalkCookbooks

In the first of our “Off the Page series, friend of the pod @maggiejhoffman joins us to talk moving beyond burnout, finding inspiration in her personal library, and building community to solve the weeknight dinner dilemma. Find our chat on Substack—and follow Maggie’s THE DINNER PLAN for more. #TalkCookbooks

Thick with cannellini beans, cavolo nero, and slow-simmered vegetables, la ribollita is Tuscany in a bowl. Traditionally, it’s layered with stale bread and “reboiled” the next day. But our guest John Bersani, author of 20 Amici 40 Ricette, prefers his without. Con or senza pane, it’s comfort food at its finest. Find the full recipe and our chat with John on Substack. #TalkCookbooks

🇮🇹 From the hills of Chianti, John Bersani reminds us what makes Italian cooking so special: it starts with the ingredients. We recorded this episode at John’s home in Tuscany. 🎧 Listen now on Substack or wherever you get your podcasts. #TalkCookbooks