Speaker 1: Whose taste. When you make a recipe you trust the most,
Speaker 1: it better be me. From the beginning, food has been
Speaker 1: one of the cornerstones of the Martha business. Over the years,
Speaker 1: my colleagues and I have developed timeless, foolproof recipes that
Speaker 1: millions turned to over and over again. Through it all,
Speaker 1: I've had an amazing team by my side. Two of
Speaker 1: the key players are Sarah Carry and Thomas Joseph. A
Speaker 1: number of you know Sarah from Everyday Food and Thomas
Speaker 1: from Kitchen Conundrums, the popular YouTube series. I'm sitting down
Speaker 1: with both of them now to talk about their journey
Speaker 1: into the culinary world, working with me Martha, and of
Speaker 1: course their love for food. Welcome to my podcast, you guys,
Speaker 1: thank you. It's so nice to have you here. And
Speaker 1: I was smiling this morning. We were on The Today
Speaker 1: Show right near where we record this lovely little recording
Speaker 1: studio in Rockefeller's Center, and we were with a bunch
Speaker 1: of dogs. Those are dogs are all for adoption. I
Speaker 1: saw and the Today's Show Today shows a wild place
Speaker 1: in the morning, so you know, they started seven am,
Speaker 1: probably a little earlier, but seven am. And there are
Speaker 1: dogs on this show. There's Hake burgers, which I was
Speaker 1: then demoing after the dogs, and they asked me to
Speaker 1: They always asked me to do these little extra things.
Speaker 1: And they asked me to hold one of the dogs.
Speaker 1: That's a cute dog. No, no, they're all they're all
Speaker 1: miscreet dogs. They're all rescues, and they haven't had their
Speaker 1: DNA ridge yet, but mine probably had five different kinds
Speaker 1: of breeds in. Its very huge, though, and well behaved.
Speaker 1: It's a very active morning. And now I'm doing my
Speaker 1: favorite thing, which is the podcast, because I get to
Speaker 1: sit down with friends with interesting people and really go
Speaker 1: in depth about their careers and about what they do
Speaker 1: for a living. And Thomas and Sarah, Thomas, you started
Speaker 1: what year two thousand and seven, so about sixteen years ago.
Speaker 1: Sixteen years is crazy. It's flown by, Oh it has
Speaker 1: And you look exactly the same as the day you
Speaker 1: walked in as this little You were a graduate student
Speaker 1: when you walked into me. Thomas was getting his master's
Speaker 1: in what subject? It's food studies at New York University.
Speaker 1: But I was actually working on my thesis which was
Speaker 1: based around fu fu, that Vietnamese everyday soup, right yea,
Speaker 1: And I loved it. I love that he was really
Speaker 1: being so absolutely like the finest detective finding the best
Speaker 1: recipe and it was so exciting. And you have done
Speaker 1: such an amazing job. Thomas is now our EVP of
Speaker 1: food all Things Food at Martha Stewart Living and at
Speaker 1: Sir La Thoms. Yeah, that's right. So it's really I mean,
Speaker 1: you have your career has burgeoned, and you look tired
Speaker 1: because Thomas works really, really hard. So let me get
Speaker 1: to Sarah. Now, Sarah, you started when nineteen ninety nine, Oh,
Speaker 1: nineteen ninety nine, so that many years is that I
Speaker 1: keep saying twenty three but anniversary next year. And her
Speaker 1: hair went has gone from a beautiful dark kind of
Speaker 1: reddish brown to now a very beautiful silvery gray with
Speaker 1: little tones that you have a little bit of gold
Speaker 1: in your hair. Yeah, that just naturally happens to white
Speaker 1: hair unless you do something to it, and I haven't
Speaker 1: done anything lately. And Sarah's always had her own specific style.
Speaker 1: She wears clunky shoes, oftentimes they're yellow, and she also
Speaker 1: wears a real, real downtown clothing, which it goes with her.
Speaker 1: It just goes with her. And you know why she
Speaker 1: does all this because she grew up on a commune
Speaker 1: in Woodstock, New York, a real commune with commune parents. Yeah.
Speaker 1: So I did grow up on a commune. It wasn't
Speaker 1: like a free love type of commune. It was more
Speaker 1: of a political but really an artistic community community. Yeah,
Speaker 1: which I compare. Your father's a painter, correct, And he
Speaker 1: painted one of the fabulous posters for the New York
Speaker 1: World's Fair in nineteen It was for Earth Day or
Speaker 1: the original Earth Week in nineteen seventy. It's this incredible poster.
Speaker 1: It came on the show. That was like the greatest
Speaker 1: moment I think of his career. But it was such
Speaker 1: a beautiful post. Yeah. And so it wasn't the World's Fair,
Speaker 1: it was right, it was Birthday and what a great thing.
Speaker 1: And uh and your mom is a jeweler. Yeah, beautiful jewels. Yeah, beautiful.
Speaker 1: And they still live in Woodstock, New York. Yeah. Well,
Speaker 1: this is it's so fun to sit down with you.
Speaker 1: There's there's so much to talk about. What about the
Speaker 1: food at Martha Stewart. Sarah started with me when I
Speaker 1: had my daily CBS show, Ye and in Westbok, Connecticut,
Speaker 1: we were doing the production in that beautiful studio. Yeah,
Speaker 1: and we did so many shows from that studio with
Speaker 1: so many gifts. What are your fondest memories of those days?
Speaker 1: I still say this, and I said it to my
Speaker 1: mom the other day. I remember when I first started
Speaker 1: working for you. I had previously worked for a cookbook
Speaker 1: author named Barbakafka, and someone that worked for you at
Speaker 1: the magazine, Stefana, had worked for her before, and she
Speaker 1: was the one who introduced me to you and to
Speaker 1: everybody at the company. And I could not after I
Speaker 1: got the job, I could not believe my great good
Speaker 1: fortune that I got to do that every day, every
Speaker 1: day go up there, create amazing things. But the kitchen
Speaker 1: that we had up in Westport was had beautiful big
Speaker 1: windows looking I put into a woodland, looking out into
Speaker 1: a woodland. We had a garden on the property. We
Speaker 1: had a beautiful commissary where we had lunch, and we
Speaker 1: didn't mostly have lunch, but everybody got to eat there.
Speaker 1: And we had all these incredible studios that were based
Speaker 1: on your homes, and it was like cooking in your homes,
Speaker 1: but in this like incredible vibrant community of people. You know,
Speaker 1: it's it's fun to get on set every day with
Speaker 1: somebody interesting. And the guests we had. I just remember
Speaker 1: Russell Crowe coming on and talking about wines from New
Speaker 1: Zealand and from Australia. He was an amazing guest. And
Speaker 1: all the late night talk show hosts came on, and
Speaker 1: the rappers came on. Yeah, we had a lot of
Speaker 1: a lot of fun. But we created with Sarah and
Speaker 1: we had a wonderful small magazine called Everyday Food that
Speaker 1: evolved into a program with Sarah as the host, which
Speaker 1: was on PBS. And what do you think about that show?
Speaker 1: I mean, I loved that show. The great thing about
Speaker 1: that was it was a very simple format. There was
Speaker 1: myself and four other hosts, so there was a lot
Speaker 1: of energy going on because we all were doing different things.
Speaker 1: But the recipes in that little magazine, you know, your
Speaker 1: concept for that, which was like very simple everyday cooking
Speaker 1: for people who you know, were shopping at the supermarket.
Speaker 1: The size of the magazine was designed to fit right
Speaker 1: into your backs, like a reader's digest size. Yes, yes,
Speaker 1: and it was kind of brilliant. And also I do
Speaker 1: really feel like it was such a great compliment to
Speaker 1: Martha Stewart Living, which was more elevated and you know
Speaker 1: more about entertaining and lifestyle, and this was just about cooking.
Speaker 1: And all the recipes had ten ingredients or less. Everything
Speaker 1: was available at your supermarket and they were delicious. And
Speaker 1: that that little magazine, Everyday Food, I think was the
Speaker 1: basis for a lot of these meal kits that are
Speaker 1: being sold, including Martha and Marley Spooky, because those recipes
Speaker 1: again are about ten ingredients or less. They can all
Speaker 1: can be cooked in less than an hour. The prep
Speaker 1: time is simple, and those recipes have withstood the tests
Speaker 1: of time. People still tell me that, oh, my favorite
Speaker 1: recipes from Everyday Food. Yep, so many people tell me that,
Speaker 1: even though and they've saved every single issue of that magazine. Right,
Speaker 1: we had an amazing designer who designed the spinet magazine
Speaker 1: Scott to have color coding, and so each year had
Speaker 1: its own coding. So when you look at them all
Speaker 1: lined up, it's the most beautiful thing, you know, they're
Speaker 1: all it's very compact. And people do still with me
Speaker 1: as well, tell me I have saved all of my
Speaker 1: issues I pull out. They organize them by month instead
Speaker 1: of by years, so that they can pull out a
Speaker 1: whole may to get all the best recipes for May
Speaker 1: and I love that because I feel like, you know,
Speaker 1: that proves what a lasting impact you've had and what
Speaker 1: we have provided to people. It really means something to them.
Speaker 1: Oh it does enemies a lot to us who created
Speaker 1: all this stuff, because it is an education for our readers.
Speaker 1: It is a long lasting, lifetime commitment to good food
Speaker 1: and recipes. And I'm thrilled with the result. And Sarah
Speaker 1: had a big part to do with that, and she's
Speaker 1: still working at Martha. I'm so happy about it because
Speaker 1: we're working on our Roku show together. Now. Yep, this
Speaker 1: is a This is a really intense bunch of shows
Speaker 1: that we're doing, not only food centric, but also garden
Speaker 1: centric and also entertaining centric. Now, Thomas, have you ever
Speaker 1: worked in a restaurant? I have? Yeah, I mean well,
Speaker 1: growing up, my father was a caterer, so something similar, right,
Speaker 1: something to share. He was a big caterer in Buffalo,
Speaker 1: New York. At one point in time, he had the
Speaker 1: contract for the Buffalo bills for their stadium. So I
Speaker 1: kind of grew up in the kitchen and then I
Speaker 1: went to culinary school and I was working in restaurants
Speaker 1: in Providence, Rhode Island, and then I started in TV
Speaker 1: shortly thereafter, and that's eventually how I came to you
Speaker 1: right as an intern. Originally as an intern, yeah, I was.
Speaker 1: I was trying to figure out some way to get
Speaker 1: into the Martha world. Um. And I actually I had
Speaker 1: a colleague from a w GBH PBS show in Boston
Speaker 1: who was the stylist on set. His name was Aaron Karamanus.
Speaker 1: He did flowers for the Martha Stewarts. One of the
Speaker 1: best stylists ever. He was so great. Where is he where?
Speaker 1: I think he's in San Francisco, but I think he
Speaker 1: travels the world. Now. He bought a house in Athens.
Speaker 1: Aaron Karamanus he styled my that room in my packing
Speaker 1: room that we called it's the packing room in my
Speaker 1: Jim Garage. Oh yeah, he styled that so perfectly. He's amazing,
Speaker 1: Oh amazing. He's really really amazing. I still try to
Speaker 1: keep it as neat as he had it, but you know,
Speaker 1: he was. She just knows how to do stuff. But
Speaker 1: now the latest and greatest, um, I think accomplishments that
Speaker 1: that Thomas has done well after he won his James
Speaker 1: Beard Award for his fantastic show called Kitchen Conundrums. I
Speaker 1: love that show and I want you to have another
Speaker 1: one on Roku. Yes, and Sarah should be doing everyday
Speaker 1: food on Roku too. My dream is Roku. I hope
Speaker 1: you're listening, because now I'm announcing it publicly. We have
Speaker 1: such talent, better talent than anywhere else on TV, and
Speaker 1: Roku should be the leading food channel or a depository
Speaker 1: repository of food content. And I think that we should
Speaker 1: be producing Thomas's Kitchen Conundrums and whatever else he feels
Speaker 1: like doing, and Sarah should be doing whatever she feels
Speaker 1: like doing full time on TV. Okay, okay, I said
Speaker 1: out loud, and that was one reason I wanted you
Speaker 1: both on this show so I could say that out
Speaker 1: loud on radio. Now everybody knows. Okay. But Thomas has
Speaker 1: been working for the last two years on a major
Speaker 1: your project, which is the creation of the Bedford, a
Speaker 1: restaurant by Martha Stewart in Las Vegas in the Paris Hotel,
Speaker 1: which is owned by Caesar's Right. And that is a
Speaker 1: fabulous accomplishment, I mean really, in a very short time
Speaker 1: from zero to a two hundred seat restaurant, and which
Speaker 1: is so beautiful. Yeah, and it is like like one
Speaker 1: of the nicest spots in Las Vegas. That's right, it
Speaker 1: is so Describe it well. I mean the name the Bedford,
Speaker 1: it's models after Martha's home in Cantona, New York, which
Speaker 1: is also Bedford. I have to say this is part
Speaker 1: of the reason Martha had said that, you know, working
Speaker 1: all through COVID in the office, we had to be
Speaker 1: because we had so much work to do. And ultimately
Speaker 1: this partnership with Caesar's has been fantastic because they're really
Speaker 1: great partners and when they do something, they do it right.
Speaker 1: So we were really comforted in that, and it took
Speaker 1: us about two years maybe a little over them over
Speaker 1: two years to really flesh out the concept have everything built,
Speaker 1: because that was actually the thing that kind of extended
Speaker 1: our timeline just because it was also during COVID and
Speaker 1: a supply chain, supply chain chain. But it was a
Speaker 1: really great project to work on the first restaurant for
Speaker 1: the Martha brand, which I think is fantastic, And it
Speaker 1: also just layered in what kind of I do on
Speaker 1: a daily basis, which is so rewarding to me is
Speaker 1: I get to work with all of the content that
Speaker 1: you know, Sarah has created over the years, that Martha
Speaker 1: has created over the years, anyone that kind of touches
Speaker 1: the brand over the past forty years. I get to
Speaker 1: take that content, those recipes and translate them into products,
Speaker 1: whether that be a baking mix or a menu item
Speaker 1: a restaurant the restaurant. Yeah, and it is a vast
Speaker 1: amount of content to go through. Absolutely. I still I
Speaker 1: have a good memory. But when I tried to remember,
Speaker 1: where was that? Where did that recipe first appear? Was
Speaker 1: it in the magazine? What month? What year the magazine is?
Speaker 1: Let me see it started in It's about thirty one,
Speaker 1: thirty two years ago. Um, where is that, which month,
Speaker 1: which issue, which page? Or was it in one of
Speaker 1: the books? And we're working on our hundredth book right now.
Speaker 1: That's amazing. So and many of those, more than fifty
Speaker 1: of them are food related books. So there is a
Speaker 1: tremendous amount of content. And uh, and it's fun to
Speaker 1: there are a few people who know, you know, probably
Speaker 1: pretty much where everything is. Sarah knows a lot, I
Speaker 1: know a lot. And then we have Kim Doomer that
Speaker 1: I was going to say, yeah, we have to get
Speaker 1: Kim on the on the podcast So Great, So Great,
Speaker 1: because she knows where every all the bodies are buried,
Speaker 1: every single body recipe bodies. So the restaurant has taken
Speaker 1: up a t end this amount of time. But you know,
Speaker 1: using those recipes and adapting them for a restaurant distribution
Speaker 1: is really something. It's a challenge, is a challenge, and
Speaker 1: you're not in the kitchen of the restaurant. You are
Speaker 1: trying to teach those people in the restaurant how to
Speaker 1: make something and work with the chef, and work with
Speaker 1: the Sioux chefs, and work with all the workers in
Speaker 1: the restaurant. And it's such a very nice crew, by
Speaker 1: the way, absolutely you have put together and making a
Speaker 1: restaurant like that. Thomas also had to use his skills
Speaker 1: of good taste. Based in good taste, because we had
Speaker 1: to choose the dishes, we had to choose the colors,
Speaker 1: we had to choose the silverware, the glassware, the flatware.
Speaker 1: You and Kevin did an amazing job. And I would
Speaker 1: come into the office and look at all these big
Speaker 1: tables laden with many different kinds of glasses, and I'd
Speaker 1: have to choose. I'd have to be the curator and
Speaker 1: the editor all that. You know, it's a lot of work,
Speaker 1: and but all food related because you want the wine
Speaker 1: to look good and taste good and drink well out
Speaker 1: of the right kind of glass. So it's a very
Speaker 1: complex business, that whole restaurant business. So what are you
Speaker 1: working on right now? What's your big challenge right now? Well,
Speaker 1: what I'm working on right now is how do we
Speaker 1: evolve beyond this first restaurant? And I think we have
Speaker 1: a lot of ideas. You know, Martha has many homes
Speaker 1: and each of them has a distinct look and feel.
Speaker 1: You entertain differently at each of these homes. So right
Speaker 1: now I'm working on a way in which we can
Speaker 1: kind of capitalize on that to create some other concepts
Speaker 1: so we can have more them. We've talked about fish,
Speaker 1: that's right, yeah, then, and Las Vegas needs a good
Speaker 1: fish restaurant. Absolutely. There's the demographic in Las Vegas or
Speaker 1: those coming into Las Vegas is changing. There's a lot
Speaker 1: of families, there's it's shifting from what it was. It's
Speaker 1: almost like an amusement park, fabulous resort for all onlies
Speaker 1: of all ages right right, and all different tastes. So
Speaker 1: there's there's this openness to kind of diversifying menus and concepts.
Speaker 1: But I think it's just it's amazing what you can
Speaker 1: accomplish in Las Vegas. There's just it. It's so much fun.
Speaker 1: It's a very nice place. So, Sarah, we have made
Speaker 1: so many things together, what's your favorite? Do you have
Speaker 1: a favorite thing that we've worked on? The thing that
Speaker 1: I like to do the most with you, which is
Speaker 1: something that we are both very passionate about, is make
Speaker 1: jams and pies, things that are very seasonal, particularly to
Speaker 1: the summer. But I think that we both have a
Speaker 1: passion for preserving the bounty of whatever is around. So
Speaker 1: pickling and preserving and making jams and things like that.
Speaker 1: I think that those are the things that I've loved.
Speaker 1: But the greatest challenge we have these croissant in front
Speaker 1: of us. And I remember when I was working at
Speaker 1: the magazine getting an assign to make a cuissant recipe,
Speaker 1: like a cuissant one on one for the magazine, and
Speaker 1: we had made cuissant on the show. I think with
Speaker 1: Julia Child, if I'm not mistaken, and so I used
Speaker 1: that information as the basis, but I was quite nervous
Speaker 1: because I didn't consider myself to be like the elevated
Speaker 1: baker or the like technical baker. And I worked really
Speaker 1: really hard on that, and you know, you tasted them
Speaker 1: and we decided like what changes we wanted, what kind
Speaker 1: of dough, like, all of these things, and it was
Speaker 1: a real accomplishment for me that I was very proud of.
Speaker 1: It's those moments and those opportunities that we have throughout
Speaker 1: our careers here working together to push the boundaries of
Speaker 1: what we think we're good at and learned something new
Speaker 1: while we're creating great content for people. So maybe that,
Speaker 1: I mean, it's hard to pinpoint one rawberries or we're
Speaker 1: gonna have a good crop of strawberries, and I hope
Speaker 1: a really good crop of raspberries is oh slint, and
Speaker 1: I hope a good crop of gooseberries. So all right,
Speaker 1: I'm ready, get your get your jars ready, and we're
Speaker 1: gonna make some jam. But but Sarah and I did
Speaker 1: a couple of jams segments yea for the show and uh,
Speaker 1: and the jams are delicious, and Sarah has been making
Speaker 1: secretly behind the scenes marmalads. Oh yeah, they are so good. Oh,
Speaker 1: thank you. You should do that. Um, I guess maybe
Speaker 1: next year during citrus season or maybe in the fall,
Speaker 1: whenever your citrus is ready, because it's kind of funny.
Speaker 1: I have this woman that I love to buy citrus
Speaker 1: from in California named Laura Ramirez, JJ's lone daughter Ranch
Speaker 1: And I go to California with an empty bag just
Speaker 1: so I can bring citrus back, which is ridiculous, but
Speaker 1: I do it. Oh no, no, it's definitely not ridiculous.
Speaker 1: And I bring cases of strawberries right and they smell
Speaker 1: of the whole plane. I carry them on and put
Speaker 1: them on the overhead yea, and people are just behind
Speaker 1: because they s also good. Yeah. So what happens behind
Speaker 1: the scenes when we're working on food is very different
Speaker 1: from what you see on the camera. Describe just creating
Speaker 1: a kitchen conundrum, Chamas, Well, I mean, I think it's
Speaker 1: all about testing and perfecting, that's really I think at
Speaker 1: the crux of it, you know, whether it's creating a
Speaker 1: recipe or creating a product, it always comes down to
Speaker 1: one what are we trying to accomplish. How do we
Speaker 1: test it to make sure it's the very best recipe
Speaker 1: or the very best process, or we're showcasing enough of
Speaker 1: the technique so that the view or the consumer whoever
Speaker 1: wants to recreate this in the end is able to
Speaker 1: do it just as flawlessly as we are. So, what's
Speaker 1: your favorite kitchen conundrum kitchen? And describe what is a
Speaker 1: kitchen conundrum? Sure? So kitchen conundrum is a you know,
Speaker 1: a kitchen problem, um that one might have. And originally
Speaker 1: the concept for this show was to use kind of
Speaker 1: viewer comments as content generation so that we would be
Speaker 1: able to solve their problems, not necessarily in real time,
Speaker 1: but we would take it back to the test kitchen, um,
Speaker 1: solve the problem and then like one, what's what's on
Speaker 1: one of the hardest ones? Well, I mean we've done
Speaker 1: really simple things and really complex complex things. One was about, um,
Speaker 1: what happens when your caramel crystallizes? Like how do you
Speaker 1: fix it? And it's actually very simple. You just add
Speaker 1: more water to the pan and continue to cook it
Speaker 1: using um some of the tips about you know, brushing
Speaker 1: the sides of the pan, or Martha likes to add
Speaker 1: the lid um to create the condensation. So um, simple
Speaker 1: kind of kitchen fixes like that, and then we solve
Speaker 1: other problems as well, like what you should do if,
Speaker 1: by chance you roast your turkey and it's overcooked, how
Speaker 1: can you fix it? Um? It might not be one
Speaker 1: hundred percent of a salt, but UM. Carving the turkey
Speaker 1: and putting it on a platter with a little bit
Speaker 1: of um turkey stock or broth really helps to kind
Speaker 1: of reinfuse the meat with some moisture. So it's not
Speaker 1: a perfect salve, but it will definitely help. Yeah. Yeah,
Speaker 1: And unless the turkey just crumbles as you get it
Speaker 1: off the bone, that has happened has happened. I think
Speaker 1: it happened nowhere with a chicken. I don't think I've
Speaker 1: ever done that to a turkey. Maybe a store bought turkey,
Speaker 1: one that had been frozen. Remember, turkeys were not always
Speaker 1: what they are now. And by the way, you're never
Speaker 1: gonna have to buy turkeys again because I have bourbon
Speaker 1: rids in the chicken coup. Oh really yep. And she
Speaker 1: and I bought a very beautiful pair, a male tom
Speaker 1: and and a female and she's laying eggs like crazy
Speaker 1: and they're all hatching. Yes, so we're gonna have baby
Speaker 1: turkeys well, and they're going to be ready for Thanksgiving.
Speaker 1: They are beautiful too, and they will be delicious. So
Speaker 1: we spend a lot of time testing and testing and
Speaker 1: testing recipes. What qualities should every good recipe include? So Sarah,
Speaker 1: you start that because you're you're really doing more of
Speaker 1: that now than Thomas is even doing. He's done plenty
Speaker 1: he has. I mean, I think that as a brand,
Speaker 1: and you know, for you and Thomas, myself and everybody
Speaker 1: who's worked here, the qualities that we look for our clarity, right,
Speaker 1: we want the ingredients to be accessible and if they're
Speaker 1: not like immediately accessible, to have a place that we
Speaker 1: can offer where they can get that. It's much easier
Speaker 1: now in the days of Amazon, But in the old
Speaker 1: days we were always like there was a long list
Speaker 1: of all of the sources in the back of the magazine.
Speaker 1: It's much easier now with Amazon. But you know, providing
Speaker 1: people with the information that they need a clearly written
Speaker 1: when the steps should be clearly written. They should be
Speaker 1: in an order that makes sense from a timing perspective.
Speaker 1: Measurements should be accurate. Measurements should be accurate. You know
Speaker 1: something that I've been thinking a lot about lately, and
Speaker 1: is that a lot of brands us included for years
Speaker 1: when we're doing baking stories of always used cup measurements,
Speaker 1: but a lot of people are transitioning to a combination
Speaker 1: of cups and grams or ounces, and I think that that,
Speaker 1: you know, not everybody only uses the metrics. You know,
Speaker 1: a lot of figures since you know a lot of
Speaker 1: people don't have scales. So I will always be able
Speaker 1: to I will always want to provide measurements that come
Speaker 1: in cups and teaspoons. But I do think that the
Speaker 1: accuracy and the full proofness of weighing is really important
Speaker 1: these days because you can there's a lot of information
Speaker 1: out there, and what we want for our recipes is
Speaker 1: for them to rise up to the top in terms
Speaker 1: of quality and you know, success rate and a flour
Speaker 1: it can be wildly different depending on how you measure it. Yep.
Speaker 1: And like Thomas was saying, recipes that are tested by
Speaker 1: somebody other than the person that creates them, so that
Speaker 1: it's it's ensured that they are as written they will
Speaker 1: work is something that we have always taken great care
Speaker 1: with and I still think it's very important. I totally agree,
Speaker 1: you know what about taste, Thomas boost taste. When you
Speaker 1: make a recipe you trust the most, it better be
Speaker 1: me I think it's it's a collective, right, Like that's
Speaker 1: what we typically do. We all get together, we all
Speaker 1: try things as a group, and we kind of analyze
Speaker 1: the outcome and say, does this have the right texture,
Speaker 1: does it have the right taste? Could it use a
Speaker 1: little bit more acidity or sweetness or salt? Often times
Speaker 1: it's it's salt. That's what we're doing making this hundredth book.
Speaker 1: You know, I have not been in the kitchen cooking
Speaker 1: the recipes myself as I'm doing now for this hundredth
Speaker 1: book for a while. So I cook for myself all
Speaker 1: the time. I cook for my friends all the time.
Speaker 1: But it is so interesting. I have everybody taste everything
Speaker 1: and in the kitchen for the next thirty days or
Speaker 1: whatever it's going to take to photograph these hundred recipes.
Speaker 1: And it's very important because some people taste something very
Speaker 1: different from what I taste. Yea, I trust myself. I
Speaker 1: trust my own taste a lot, but I also want
Speaker 1: to see if other people agree. So so a having
Speaker 1: a little committee is good when you're making a recipe, Yeah, definitely. Yeah.
Speaker 1: And when you're testing a new dish, what do you
Speaker 1: look for? What do you look for? Thomas in a
Speaker 1: new dish. I think it has to be Um Well,
Speaker 1: I always look for interest, like is this interesting, What's
Speaker 1: what's new and different about it? I think you know, Martha,
Speaker 1: you had mentioned Everyday Food and the creation of all
Speaker 1: of those recipes and how we have really used them
Speaker 1: as a as an archive for our Marley Spoon business,
Speaker 1: our meal kip business. And part of the reason why
Speaker 1: people love our meal kip business so much is because
Speaker 1: of the unique flavors, because we celebrate ingredients. It's not
Speaker 1: just the ingredients, you know, we push the boundaries and
Speaker 1: people seem to really like that. They want to try
Speaker 1: new things. So interest is always really important. Are we
Speaker 1: discovering something for our consumer, for our reader, for our viewers.
Speaker 1: One of the recipes I'm putting in the hundredth book
Speaker 1: is the Alexis's famous chocolate chip cookies, and we have
Speaker 1: two people helping me prepare the food and one of
Speaker 1: the one of the women, actually scooped it out with
Speaker 1: a like a quarter cup ice cream scoop, and I said,
Speaker 1: I don't think it's going to work because, first of all,
Speaker 1: scooping them out like that, it makes them around compact
Speaker 1: ball on the cookie sheet and not they might not
Speaker 1: spread like the opposed to spooning it out and not
Speaker 1: refrigerating the dough. Everybody's refrigerating cookie dough now, but that
Speaker 1: dough doesn't work refrigerated. You have to sort of scoop
Speaker 1: it out of the bowl as you after you make
Speaker 1: it and bake them. And we tested, we tested the
Speaker 1: greased cookie sheet. This is all during I mean, this
Speaker 1: is a recipe I have used for forty five years
Speaker 1: and we are still testing. I found the last time
Speaker 1: I made them, they didn't spread when I put them
Speaker 1: on parchment, but if I put them directly on the
Speaker 1: baking sheet, they did. Though, if that's right, you cannot
Speaker 1: use parchment. You can't use parchment, and you can. And
Speaker 1: the best sheet of all to cook them on is
Speaker 1: the iron stre baking pan, not an aluminum. It doesn't
Speaker 1: work on aluminium. And it doesn't work if you pam it,
Speaker 1: you know it doesn't work. You cannot pam. It has
Speaker 1: to crawl, ye crawl concentric rings on the And you
Speaker 1: know forty five years ago when Alexis developed the recipe
Speaker 1: for me, that recipe, that's an evolution. Sarah Gross, who
Speaker 1: worked for me in my catering business. She had this
Speaker 1: delicious cookie recipe and I asked her for the recipe
Speaker 1: and she wouldn't give it to me. So I said
Speaker 1: to Alexis, here, Alexis, make I gave her the cookie
Speaker 1: and I said, here, make this recipe. And in two
Speaker 1: tries she had the recipe. So that was you know,
Speaker 1: and or Sarah. You know, it could have been Sarah's
Speaker 1: famous chocolate. Sorry Sarah, but it's Alexis. But now we're
Speaker 1: adding salt halfway through baking. I'm just sprinkling mald and
Speaker 1: sea salt on top. Boy, were they delicious. Mike's Organics
Speaker 1: came by yesterday, mister Mike, and he took home almost
Speaker 1: the whole pile, of course, Yeah, because they were really good.
Speaker 1: But bigger, better, less baked, better, salt delicious. I mean
Speaker 1: it changes everything. That's the evolution of a recipe. And
Speaker 1: I like that a lot. I that we continue to
Speaker 1: evolve our recipes even after we know that they're workable
Speaker 1: and perfect and authentic, and they can still be improved
Speaker 1: maybe or at least changed a tiny bit. Absolutely. Yeah. Yeah,
Speaker 1: Thomas has also worked on a lot of our mixes.
Speaker 1: Those are very hard to do. They are. They're definitely
Speaker 1: challenging to get because ultimately, in the end, the consumer
Speaker 1: has to participate with it. Yeah, and price right, and
Speaker 1: we want it to be very consistent. We want it
Speaker 1: to be just as delicious as if you made the
Speaker 1: recipe from scratch. That's kind of our motto when creating
Speaker 1: any type of food products. So it can be really
Speaker 1: really challenging, but when it happens, when you unlock it
Speaker 1: and it's a success, it's really rewarding. And I don't
Speaker 1: think many of our readers or listeners know about gold Belly,
Speaker 1: that's right. And Thomas has been working with this company
Speaker 1: called gold Belly, which is a seller of unique, delicious
Speaker 1: recipes from famous baker's, famous chefs all over the United
Speaker 1: States and uh and we have contributed to gold Billy
Speaker 1: our some of our delicious cakes. So now this is
Speaker 1: this is what we go through to see And you
Speaker 1: think that we don't think about every single taste and
Speaker 1: every single recipe. We think about everything so much and
Speaker 1: not not not too not too much enough. And that's
Speaker 1: really what it takes to make a recipe, to develop
Speaker 1: a food stuff. It takes a lot of work and
Speaker 1: thought and tasting. Yes, it's a it's really crazy what
Speaker 1: I think. One of the perks of the job, too,
Speaker 1: has been the travel. We have traveled many, many, many
Speaker 1: places and got to taste food everywhere. Sarah, where's your
Speaker 1: favorite place to go? Well, my favorite trip that I
Speaker 1: went on with you was to Mexico City. We were
Speaker 1: shooting for the UM the Old show, the Live show
Speaker 1: UM a piece there and we went to Mexico City
Speaker 1: for I don't know, I think it was probably only
Speaker 1: eighteen hours, maybe it was a little bit longer, and
Speaker 1: we ate like ten meals. I remember you and we
Speaker 1: were all staying in this hotel and we had eaten
Speaker 1: three or four meals, and you said to Kevin and myself,
Speaker 1: you were like, I think we're gonna skipped in and
Speaker 1: we had a ten o'clock dinner reservation and we were
Speaker 1: both like, oh my god, goodness, this is great. We
Speaker 1: can go to sleep. And then at nine thirty you
Speaker 1: walked in and you were like, Okay, let's go, and
Speaker 1: we had yet another meal. But it was such an
Speaker 1: incredible experience because whenever we go anywhere for the show,
Speaker 1: or for the magazine, or for any thing that we're
Speaker 1: working on for the brand, we have all these incredible
Speaker 1: doors open to us, and we had the range of
Speaker 1: food from tacos in this little tiny restaurant that was
Speaker 1: just you know this big you know the size of
Speaker 1: this room, which is, you know whatever, fifteen feet long
Speaker 1: and eight feet wide to the most elevated meals, all
Speaker 1: in a single trip. And that's I remember riding a
Speaker 1: bike around the Yes, I remember the park in Mexico
Speaker 1: City with the mayor of Mexico City. Yeah, and we
Speaker 1: filmed him talking about the city and its development. And
Speaker 1: I had so much fun on that trip. I love
Speaker 1: that trip. What about you, Thomas, what's yours? I think
Speaker 1: my favorite trip I don't know if it was it's
Speaker 1: necessarily a was a great culinary trip. But my favorite
Speaker 1: trip with you was going to Qatar and we were
Speaker 1: out there for a food and wine festival. I think
Speaker 1: it was their first food and wine That was so fun. Oh,
Speaker 1: I love that. But we had an amazing opportunity to
Speaker 1: really see the country and to experience it. And um,
Speaker 1: I mean I remember what was called like dune crashing
Speaker 1: or something where we were out in SUVs in the
Speaker 1: desert going down these giant mountains of sand, yeah, sand.
Speaker 1: We were in the in the dunes. My favorites, Well,
Speaker 1: I love I love Japanese food, I love Chinese food.
Speaker 1: So whenever we are japan trips have been amazing too.
Speaker 1: I don't think either I'm on board for going now.
Speaker 1: But Thomas's well, yeah, we have to do. We have
Speaker 1: to do a Japanese shows. What about ingredients? What are
Speaker 1: you thinking about now in terms of ingredients, Is anything
Speaker 1: hopping up? Well, I think both of us are just anticipating.
Speaker 1: We're so eager for spring to start so we can
Speaker 1: get our hands on some of that produce. Move away
Speaker 1: from all of the potatoes and apples and freshness. Yeah
Speaker 1: left over, But I mean we're so kind of blessed
Speaker 1: here in New York with all of the amazing purveyors
Speaker 1: that we can go to for really great ingredients, like
Speaker 1: any new discovery though in terms of an ingredient, yes,
Speaker 1: and I'm going to bring some in for both of
Speaker 1: you to try. So. I recently, I was just walking
Speaker 1: around and I walked by Dispana. I hadn't been there
Speaker 1: in a while, and I just walked in and I
Speaker 1: spent half an hour just staring at the wall of
Speaker 1: all of the different products that they have. Um. This
Speaker 1: is a story specializing in the foods of Spain and Um.
Speaker 1: I happened upon this jar of olives, beautiful green olives,
Speaker 1: but they were stuffed with preserved lemons, and I was like,
Speaker 1: I've never had this before. I'm going to buy it.
Speaker 1: I'm gonna try it. I brought them home. I like
Speaker 1: my rock and salty lemon. Um. Yes, but in a
Speaker 1: briny kind of base with the with the olives. And
Speaker 1: they are delicious, oh, really balanced, not like overpowering delicious.
Speaker 1: They would be fantastic in a martini, you know, sometimes
Speaker 1: you want both the olive and a twist at the
Speaker 1: same time. Um. But they're really delicious. And salads as well.
Speaker 1: M have you discovered any new vodias. I haven't actually
Speaker 1: had it, but I know when you went to EMP
Speaker 1: you made a cocktail with saltas and I also saw
Speaker 1: it on another menu, so I'm very curious. Sorry, Yeah,
Speaker 1: that was sharp saltics. I am planting seltice right now,
Speaker 1: right so they cuss between celery and let's lettuce right. UM.
Speaker 1: I've been noticing it on menus. It has this beautiful
Speaker 1: trusssi que when it's when it's I don't know what
Speaker 1: you did to make. Yeah. And the inside is whiter
Speaker 1: like the heart of celery. Yeah, and it's um and
Speaker 1: it looks like it looks like a big fat stalk
Speaker 1: of broccoli, but of brighter, brighter green, lighter, brighter. So
Speaker 1: I'm very curious about that. I I we you know,
Speaker 1: we recently made a salad on the show with the
Speaker 1: chefs from don Angie, which is an Italian restaurant here,
Speaker 1: and they used chrysanthemum, which is an Asian green, but
Speaker 1: in a caesar salad. So I'm very I made that.
Speaker 1: I made that for my friends the other night. You
Speaker 1: did that same salad. It was good good, they'll be
Speaker 1: so happy to Yeah, I made that and uh. And
Speaker 1: then I went to another restaurant up north. I went
Speaker 1: to Stissing House, yea, which is we're going to film
Speaker 1: there is. This is in a little town called tine
Speaker 1: Planes way up in like the Millbrook area of New
Speaker 1: York State, and the people call it upstate. I guess
Speaker 1: it is upstate. And and they put in their salad
Speaker 1: not only pomegranate seeds, which I've done before, but they
Speaker 1: cut up the little Japanese flat per simmon. Yeah, they
Speaker 1: peeled it and cut it into diced it and put
Speaker 1: that in the salad. What a game changer. That's so delicious.
Speaker 1: So now every one of my salad, says Simon Simmon,
Speaker 1: and well that's great. See that's you know, we do
Speaker 1: absorb things. I mean, we're talking about recipe development and
Speaker 1: recipes before. This is how creativity happens, right, and you'll
Speaker 1: take that idea and it will morph into something uniquely
Speaker 1: your own. And I think that that's what is so
Speaker 1: inspiring about this, like going to places seeing what they're doing,
Speaker 1: and for us we really simplify things. We have to
Speaker 1: get to social media because both of you have been
Speaker 1: very informative and very creative and very instructive in your
Speaker 1: Instagram accounts, and I know that you have a lot
Speaker 1: of followers. People really enjoy enjoy your your your posts.
Speaker 1: So Thomas, your address is Wow, it's Tojo eight to
Speaker 1: seven t o Jo, which after Tojo Thomas. Let's yeah
Speaker 1: Thomas Thomas, Joseph Joseph Thomas. Yeah. I always get people that, Yeah, oh,
Speaker 1: I know, two names. What do you call that when
Speaker 1: you have two first names? I don't know. Oh, there's
Speaker 1: a specially for that. Yes, indeed, some people call that
Speaker 1: a double barreled name. Look it up. I will, I will.
Speaker 1: But you both have been so informative on your accounts.
Speaker 1: So what do you try to what do you try
Speaker 1: to show the show the instagrammers? Um? I think ultimately
Speaker 1: like it goes back to interest for me. What what
Speaker 1: am I finding at you know, either the grocery stores
Speaker 1: or the farmer's markets? Um? And what do I bring
Speaker 1: home and want to cook with? And um? Whenever I
Speaker 1: cook at home, I usually favor a lot of fresh ingredients.
Speaker 1: I like a lot of herbs. I like a lot
Speaker 1: of fruits like citrus, um, lettuce. I'm a big salad
Speaker 1: ead or so UM. I would say all of my
Speaker 1: items are kind of bright and colorful, and I think
Speaker 1: people are enjoying that. And what about you, Sarah? I, Sarah,
Speaker 1: you're a little bolder. I'm a little boulder. I'm a
Speaker 1: little more eclectic. Thomas's you know, focus tends to be
Speaker 1: very straightforward, like he shows what he's eating for dinner
Speaker 1: or a snack. And but but you're so beautiful perfect
Speaker 1: because there beautiful everything is on a beautiful market and
Speaker 1: not embarrassed to show a crumb. No, I am not I.
Speaker 1: You know something that I do and you know, maybe
Speaker 1: this is controversial or weird, is that I will often
Speaker 1: talk about my process and successes and failings, things that
Speaker 1: I want to change, or I'll I'll show something in
Speaker 1: the midst of it's not quite perfect yet. Well, you're
Speaker 1: showing a journey of the journey of a risk, which
Speaker 1: is very different from what Thomas shows the the finished
Speaker 1: product finished, And I want to I want to be
Speaker 1: at your house eating some of those things, Thomas, I
Speaker 1: really do and uh. And Sarah is Sarah is experimenting
Speaker 1: and trying and chasting and uh. And then you'll see
Speaker 1: it in the pages of a magazine or you'll see
Speaker 1: it on our TV show. And that's that's That's very
Speaker 1: different approaches and very interesting too. So what are your family?
Speaker 1: What is your family? And friends? Thomas goes to Buffalo
Speaker 1: Still to visit his sister who has how many children?
Speaker 1: Which is five boys? Five boys from what? And what ages?
Speaker 1: There's seven and unders, Oh my gosh, five of them.
Speaker 1: What a loud place that must be. It is, so
Speaker 1: what do they want you to make all the time.
Speaker 1: We grew up in a food family, so they're very adventurous.
Speaker 1: Their palets are you know kids. It's so interesting to
Speaker 1: see what they like. What they like like. They like
Speaker 1: acidity and vinegar and sour tastes and I would have
Speaker 1: never thought that. So they just want me to cook
Speaker 1: when I'm home. They want to take a break and
Speaker 1: not have to do it. So um, I like to Experimentum.
Speaker 1: I also like to indulge when I'm in Buffalo as well,
Speaker 1: some chicken wings. There's great food in Buffalo. It's a
Speaker 1: little comforting. Thomas and I have Buffalo in common because
Speaker 1: my maternal grandparents lived in Buffalo their entire lives after
Speaker 1: they came from Poland, and my mother was born there.
Speaker 1: And I still go there to visit my brother Eric.
Speaker 1: And uh, it's right near Niagara Falls that you always
Speaker 1: go to the falls. When was the last five um,
Speaker 1: probably like four or five years ago. You should keep
Speaker 1: visiting it. It's so beautiful. It's really nice to visit.
Speaker 1: I think in the winters you get to see all
Speaker 1: of the ice that goes along with it, and it's
Speaker 1: really impressive. It's really impactful. But I went last May. Yeah,
Speaker 1: I went to Buffalo because I wanted to go see
Speaker 1: this Frank Lloyd right houses that are there which were
Speaker 1: so incredible, and I went to two of them. But
Speaker 1: I also then did go to Niagara Falls on the
Speaker 1: Canada side. Oh yes, it's beautiful. That's that's that's really
Speaker 1: prettier than the New York side. It's harder to get
Speaker 1: to though. They're very strict at the border. They pulled
Speaker 1: me over. Oh no, yeah, oh no. So um. What
Speaker 1: is one meal that you'll never get tired of? Thomas?
Speaker 1: When you think about going out for dinner, what do
Speaker 1: you really want? Oh? My gosh, Well, I love a
Speaker 1: French fry. Any restaurant I go to, if they're a
Speaker 1: French fries on the menu, I will try them. Highbrow,
Speaker 1: low brow, all of the above. Your favorite restaurant for
Speaker 1: French fries. Oh that's a good question, I have to say,
Speaker 1: and I usually wouldn't say this, Like, I think Perry
Speaker 1: Street has delicious fries. They're almost they akin to the
Speaker 1: McDonald's style fries, so very thin and slender but tender
Speaker 1: on the inside and crisp on the out. Yeah, that's
Speaker 1: Perry Street. On Perry Street in New York City on
Speaker 1: the Hudson River, Pastis has pretty good fries. It's just
Speaker 1: so hard to get into pasties these days. Well, it is, Yeah,
Speaker 1: I don't know. It depends on what time you go.
Speaker 1: I feel like one of the purposes of my job
Speaker 1: is that I can get into it anywhere you want
Speaker 1: pretty much. I might have to go a little. The
Speaker 1: time might be a little problem, but I can usually
Speaker 1: get in it. I like to eat early June. I'd
Speaker 1: rather eat early, Yeah, and then that's the best time
Speaker 1: to try to make a reservation. What about you, sir,
Speaker 1: what's your favorite go to food? Well, if I'm going out,
Speaker 1: it will generally be something Asian. I love Vietnamese food,
Speaker 1: So if I can find a good fun or something
Speaker 1: like that, it will be that. But I like to
Speaker 1: I mean, I love a fry obviously, but I like
Speaker 1: to go especially fries. We were talking about this, well,
Speaker 1: I was talking about this on my Instagram the other day.
Speaker 1: I feel like it's one of the one of things
Speaker 1: that I don't really want to make it home because
Speaker 1: I never feel like there is good. Um, I can
Speaker 1: make good fries, but I'd rather have somebody else make them.
Speaker 1: But I like to eat foods when I'm out that
Speaker 1: are something that maybe is a little bit different than
Speaker 1: what I cook at home, a cuisine that I'm not
Speaker 1: as familiar with. So I'm going to ask you some
Speaker 1: rapid fire questions. Right, I haven't done this to anybody else,
Speaker 1: but she's your good questions. So what's the last cookbook
Speaker 1: you got? Well, the last cookbook that I got is uh,
Speaker 1: it's called Yogurt and way amazing book. And it's the
Speaker 1: best yogurt in the world. Um, yep. And it's called
Speaker 1: the Yogurt White Mustache. Yes mustache m O U s
Speaker 1: t A c h E. Yep. It is delicious. And
Speaker 1: that cookbook is beautiful. Yes, I have it with me ik. Well,
Speaker 1: the last cookbook I took home isn't necessarily a new cookbook,
Speaker 1: but it was a Michelle Rue cookbook and um, eggs sauces.
Speaker 1: It was eggs. But I have his pastry and I
Speaker 1: have his book on sauces. His books are fantastic. It's
Speaker 1: nice to flip through old books that they're not so old.
Speaker 1: They're like only about thirty years old. Maybe that old.
Speaker 1: I'm just twenty years you know. There's so many cookbooks
Speaker 1: that come out in the market these days. It's like
Speaker 1: a constant flow and so kind of going back to
Speaker 1: the library and opening up some of those pages. It's
Speaker 1: like it's the one cookbook everybody should have in their library.
Speaker 1: Who wants to go first Martha Stewart's Cooking School about
Speaker 1: Martha Stewart and Sarah Carry that's a very good cookbook. Um.
Speaker 1: Aside from that, I'm a huge fan. I think I've
Speaker 1: said this a million times of the Joy of Cooking,
Speaker 1: the original Joy of Cooking, well, not the original, the
Speaker 1: nineteen right, So which one? The nineteen seventy five edition
Speaker 1: is my favorite. That's the one that I grew up with.
Speaker 1: And it's got some I mean, it's not so much
Speaker 1: for um recipes for everyday dinner, but it's it's a
Speaker 1: very interesting read it. It speaks a lot to cooking
Speaker 1: in the mid twentieth century. Um and no, but if
Speaker 1: I if I want, if I want a simple recipe
Speaker 1: for something, I'll find it in that book. Also, they
Speaker 1: teach you about everything. I mean, honestly, there's how to
Speaker 1: like skin a squirrel in there. You know, from how
Speaker 1: to skin a squirrel to how to make all different
Speaker 1: kinds of pastries. It's really comprehensive and I just love
Speaker 1: it as both a book to cook from and also
Speaker 1: a research tool. What about you, Thomas, Well, it's not
Speaker 1: a recipe based book, but on cooking and Food by
Speaker 1: Harold McGee, because I'm a right, you are a nerd,
Speaker 1: and that is a very useful book. Harold McGee on
Speaker 1: Cooking and Food. What is the last interesting place you
Speaker 1: went out to eat? Thomas? I would have to say,
Speaker 1: I mean, I am Lebanese, right, um, but I haven't
Speaker 1: really gone out in your city to a lot of
Speaker 1: restaurants and so um. It was a couple of months ago,
Speaker 1: but I went to Sage I think, and it was
Speaker 1: like a homestyle Lebanese restaurants. It was very comforting and
Speaker 1: it was the food was delicious. What about you, sir, Well,
Speaker 1: I have to say most recently was this restaurant Narrow,
Speaker 1: which is right here in Rockefeller Center. Yep, upscale Korean food,
Speaker 1: very elegant and honestly, I went there two days in
Speaker 1: a row because I had gone to that event, and
Speaker 1: they served me a rice actually it was chrysanthem or rice,
Speaker 1: so there was chrysanthem in it. But their rice preparation
Speaker 1: is oh excellent good, And so I went back the
Speaker 1: next day because I wanted to have more of that rice.
Speaker 1: And I'm not a huge rice eater necessarily, but it
Speaker 1: was just perfectly cooked short grain. Um, really really lovely.
Speaker 1: It was a place that the best place I've eaten
Speaker 1: recently is a restaurant in Salt Lake City, which you
Speaker 1: know it is not the culinary center of the world,
Speaker 1: but it was called raw Topia. And uh. And this
Speaker 1: is an an Arab guy also from Lebanon, but what
Speaker 1: delicious food. And he is really centered on the organic,
Speaker 1: on the farm, grown, hand picked ingredients, really delicious veget
Speaker 1: and it's vegetarian for the most part, not completely. He's
Speaker 1: coming on the show. What items should you always have
Speaker 1: in your fridge? Whom Lemons? Yeah, I always have lemons,
Speaker 1: and I always have cucumbers, and I always have sour cream.
Speaker 1: Random little facts about me. Um, what's your favorite Sarah? Well,
Speaker 1: I mean I'm trying to think other than lemons, something
Speaker 1: that I always have to have in my fridge. I mean,
Speaker 1: I always have dairy in case I want to bake,
Speaker 1: so eggs, butter, milk, and lemons. Thank you so much
Speaker 1: for taking the time to sit down here in a
Speaker 1: Rockefeller's Center. Um, I know that two of you are
Speaker 1: very busy on helping to teach and inspire so so
Speaker 1: many people about food. To keep up with both Sarah
Speaker 1: and Thomas, uh, please follow them on Instagram. So anyway,
Speaker 1: thank you so much for coming, of course, and you
Speaker 1: have to come again. We'll talk food, food, food forever
Speaker 1: and ever. We should do it sort of Thanksgiving one
Speaker 1: would be fun. It's a good idea. Let's do a hotline, Yeah,
Speaker 1: the Martha Sarah and and Thomas Joseph hotline to do
Speaker 1: all the time on radio. I think it's a great idea.
Speaker 1: Thank you, Bye bye Hi