Communal Table Podcast: Broiling, Sopping, Citrus, and Comfort
Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter so you never miss an episode. Catch up on previous episodes here.
Episode 90: The January Issue
January is a particularly cruel month. The days are short, the holidays past, and hey—we're still living in a freaking pandemic. But we've all got to find joy where we can, and this comes in the form of the recipes and stories we're running the month, celebrating the particular pleasure of sopping up stews and soups with bread, making perfect flank steak (and other things) under the broiler, and getting as much citrus into your life as physically possible. Plus: We're adding something pretty special to the end of the episodes from here on out, so be prepared to get blissed.
Links and Resources
Get all the recipes: 31 Recipes to Make in January
Read: Citrus Is My Therapist
Read: Remembering Lulu Peyraud, a Quiet Legend in the World of French Food
Follow: @pal_dough_pal
Antara Sinha makes Tadka Dal with Roti
Briefly heating spices and dried chiles allows their flavors to bloom, creating a flavorful tadka that serves as the backbone of this dish. It also adds a crispy, spicy finish to the creamy mixture of mung beans, lentils, and pigeon peas.
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Previous episode: Greenville restaurateur Carl Sobocinski talks about investing in people and closing his restaurants to stop the spread of COVID-19.
