SALT PIG
Lukas and Ellie really hate washing greens. We may be two professional cookbook writers, but when the aprons come off, we eat quesadillas for dinner more often than we might like to admit. Real home cooking is improvisational, intimate, surprising, creative, sometimes mundane, sometimes memorable, and always best when debriefed with a pal. Topics include: dried mushrooms and where to use them, making stock out of arguable trash, the joy of broccoli pancakes, what not to bring to a dinner party, how we really clean our cast iron pans (even when people say not to), gauging the lifelessness of one’s sourdough starter, and a seemingly neverending discussion on how to pronounce fricassee. Join us as we get together to break down the flops, the good enoughs, and the pleasures and hilarity of home kitchen life.
---
Elinor Hutton has been a writer, ghostwriter, editor, and publishing and culinary consultant since 2010. She’s worked on more than 25 books to date, including four New York Times bestsellers, most recently as the co-author of Gisele Bündchen’s Nourish. She’s also judged the James Beard awards twice, ran the test kitchen for a meal-kit company, and has worked in book packaging and design.
Lukas Volger is the author of six cookbooks, including Start Simple and Bowl, and has collaborated on numerous other cookbooks, including two New York Times bestsellers. Previously, he co-founded the award-winning queer food journal Jarry, and created a line of premium, fresh, and locally made veggie burgers called Made by Lukas. He lives in Brooklyn. www.lukasvolger.com
SALT PIG
Episode 001: Food Waste vs. Recipes
Welcome to Salt Pig! This week, Lukas and Ellie talk about food waste. We discuss the absurd lengths we go to to repurpose ingredients like milk that was left out overnight, leftover cranberry sauce, or even two precious spoonfuls of restaurant biryani. Plus, we debate the pros and cons of following recipes to a T or going rogue. Join us! For more information and to get in touch, visit saltpig.substack.com.
