Speaker 1: I am all in again.
Speaker 2: Let's do.
Speaker 1: Luke's Diner with Scott Patterson, an iHeartRadio podcast. Hey everybody,
Speaker 1: Scott Patterson, I amal and podcast one of them productions.
Speaker 1: iHeartRadio Media. iHeart podcasts. We have a very special guest
Speaker 1: todaying Luke's Diner, Dan Grossi Pelosi. Oh my god, here
Speaker 1: he is. You know he is known as a meatball
Speaker 1: making meatballs. This is his New York Times bestselling author
Speaker 1: of Let's Eat. He specializes in all things comfort and
Speaker 1: food is recipes, and so he's kind of perfect for
Speaker 1: this podcast. In this show, his recipes specialize in all
Speaker 1: things comfort and food. His his recipes are meant to
Speaker 1: be shared. And I want to know where the heck
Speaker 1: is mine and celebrate with the ones you love. Dan,
Speaker 1: send me a lot, because this lie I love a
Speaker 1: lot of people. Dan is a contribute to the New
Speaker 1: York Times Cooking section appears regularly on Good Morning America.
Speaker 1: His new cookbook, Let's Party Recipes and Menus for Celebrating
Speaker 1: every Day, is available now. It's a great title. He
Speaker 1: recently launched Grocy World, a new online universe where people
Speaker 1: can connect with him and the entire Grocy community about recipes, travel,
Speaker 1: body positive culture and more. Love It, Daniel, Welcome to
Speaker 1: the show.
Speaker 3: I couldn't be happy to be here. It's just so
Speaker 3: amazing to be chatting with you. I'm such a huge fan.
Speaker 3: So if you had told me, you know, years ago,
Speaker 3: when I was watching you on my television, admittedly having
Speaker 3: a giant crush on you, that I'd be chatting with
Speaker 3: you on a podcast, I would have passed out.
Speaker 4: So hopefully I don't pass out here.
Speaker 1: I have barely just met you, and I have a
Speaker 1: crush on YouTube. Pal Let me tell you, Let me
Speaker 1: tell you. Look, congratulations on let'sy becoming a New York
Speaker 1: Times best selling cookbook.
Speaker 4: What don't you.
Speaker 1: Let's talk about recipe testing? What's that look like for you?
Speaker 1: Where do you get your inspiration?
Speaker 3: Well, you know, my inspiration comes from the majority of
Speaker 3: my inspiration comes from growing up Italian American and Portuguese
Speaker 3: American surrounding myself. I didn't leave the kitchen. I was
Speaker 3: an indoor kid. I was in the kitchen, I was cooking.
Speaker 3: I was watching, you know, these amazing men and women
Speaker 3: and people in my family cook and learning from them.
Speaker 3: They didn't let me just sit there. They had me
Speaker 3: testing and tasting and you know, making mistakes. And then
Speaker 3: from there my world expanded. I left my hometown, I
Speaker 3: moved to San Francisco, I lived in Portland, Oregon. I've
Speaker 3: lived in New York City for the past twelve years.
Speaker 3: So I just am like always eating, tasting, consuming, and
Speaker 3: I'm just inspired by all the comfort food that I
Speaker 3: eat in my life. And then I get to turn
Speaker 3: that into recipes and share them people to get them
Speaker 3: to cook, which is kind of the most exciting thing
Speaker 3: about what I do.
Speaker 1: That's fantastic. You know, I'm I'm a little bit of
Speaker 1: a chef mine. I wouldn't say chef. I can't. I
Speaker 1: can't qualify as a chef.
Speaker 4: Cook I cook.
Speaker 3: Okay, yeah, I call myself a cook too. I didn't
Speaker 3: go to culinary school, so I only identify as a cook.
Speaker 3: So where the same.
Speaker 1: There you go. But I make a lot of pasta
Speaker 1: with my son and I Okay, well he helps and he,
Speaker 1: you know, he'll taste the sauce and say, Dad, that
Speaker 1: needs to be a little more onion. He likes. He
Speaker 1: likes a lot of onions.
Speaker 4: That's good.
Speaker 3: I mean, I like a lot of onion too. I mean,
Speaker 3: also is my number one thing.
Speaker 4: So we're well, Rund.
Speaker 1: Yeah, yeah, good good. I'm gonna get some pro tips
Speaker 1: here today. I'm very yeah.
Speaker 4: Do you like vodka sauce?
Speaker 1: Do you like?
Speaker 2: Never tried it?
Speaker 1: Never?
Speaker 4: Okay?
Speaker 3: My vodka sauce recipe went viral in twenty twenty, and
Speaker 3: it's like, let's started all of this. I'm gonna send
Speaker 3: it to you. You've got to make this with your son.
Speaker 3: It will become your number one favorite thing.
Speaker 1: Really yeah really okay? Great, yeah, I'll try it out.
Speaker 1: But I see you know you make a lot of
Speaker 1: pasta salads, which is something I could get behind absolutely.
Speaker 1: What are your most creative pasta salad recipes?
Speaker 3: Well, I have my like family pasta salad, which is
Speaker 3: basically like an Italian HOGI in a bowl with pasta,
Speaker 3: which is delicious, gobsalami, cheese, you know, olives, pepper, andcini,
Speaker 3: you know, delicious Italian dressing.
Speaker 4: I've done all kinds of stuff.
Speaker 3: I've done chicken chicken pacada pasta salad, which is like
Speaker 3: chicken pocada but in a cold pasta salad?
Speaker 4: What else I just did.
Speaker 3: On The New York Times this summer just came out
Speaker 3: in July kale caesar pasta salad, which is like a
Speaker 3: kale caesar salad, which I'd love, and kales particularly good
Speaker 3: for pasta salad because it holds up really well, right,
Speaker 3: it doesn't, it doesn't do what romain would.
Speaker 4: Do, and so it lasts for days.
Speaker 3: And I made a delicious like mayo based caesar dressing
Speaker 3: and put some lemony bread crumbs on top, and it
Speaker 3: is so good.
Speaker 1: Right, yeah, speaking of mayo, Yes, you have this exotic
Speaker 1: recipe because I saw you like an entire cup of
Speaker 1: mayo and a berry cake.
Speaker 3: Why why Because it's it's that's that's a traditional Southern thing.
Speaker 4: I mean it's fat. It's fat, right, So like.
Speaker 3: We're putting oil, we're putting butter. Oil, butter and mao
Speaker 3: are all similar, right, similar things. And the mayo provides this,
Speaker 3: especially if you're saying dukes, which is my favorite, that's
Speaker 3: like a level of like tanginess to it. So it's
Speaker 3: and the moisture is out of control, gotcha?
Speaker 4: Gotcha?
Speaker 5: All right?
Speaker 1: So you have a you have a really scrumptious cheesy
Speaker 1: hand potato soup made from leftovers. Are you someone who
Speaker 1: can make leftovers? Well, what's your if I know, I
Speaker 1: know the answer is yes, what's your how do you do?
Speaker 4: I mean you have.
Speaker 3: The first thing about leftovers that you have to understand
Speaker 3: is that you stop thinking about them tasting like the
Speaker 3: first the first serving, right Like, They're never going to
Speaker 3: taste like the night or the day you made them.
Speaker 3: You have to think of the potential of what they
Speaker 3: can become, not what they work. So like, if you
Speaker 3: have leftover pasta, don't just don't try to bring it
Speaker 3: back to it, especially put it in a pan with
Speaker 3: some olive oil. Fry it, make it nice and crispy.
Speaker 3: Make and make a leftover, you know, a pasta for tata.
Speaker 3: Do something that's going to give you, Like if you
Speaker 3: have rice, you know, you've got to make sure when
Speaker 3: you reheat it you add some water or somewhere an
Speaker 3: ice cube into it so it steams like or you
Speaker 3: can make it really crispy. So you've got to think
Speaker 3: about like taking that leftover and then what you can
Speaker 3: do to move it forward, not backwards.
Speaker 1: You just taught an acting class. You could make that
Speaker 1: same speech to a bunch of actors and they would understand,
Speaker 1: don't try to repeat the result that you just go
Speaker 1: do something crispy, Make it crispy.
Speaker 3: Make it crispy, exactly, turn it into a sandwich. Any
Speaker 3: pretty much any leftover can be turned into a sandwich.
Speaker 1: That's fantastic. Well, okay, so what's your favorite most used
Speaker 1: kitchen appliants? Any that you think are underrated and underutilized?
Speaker 3: Honestly, Like, I'm kind of a teddy bear, and these
Speaker 3: hands are really not great.
Speaker 4: They're kind of paused. So I love tongs.
Speaker 3: Tongs are like, you know, because I love to go
Speaker 3: into my fingers, but I've been burned too many times.
Speaker 3: So I think tongs. You can serve with tongs, you
Speaker 3: can stir, you can cook with tongs. They're great for
Speaker 3: pasta that you take them on the grill. I love
Speaker 3: a tongue. I have so many different tongs. I was
Speaker 3: just in Japan and I bought incredible tongs, and then
Speaker 3: I got really into cooking with chopsticks, which is like
Speaker 3: a totally different story, totally not part of my own culture,
Speaker 3: but it was incredible to watch. So yeah, I know
Speaker 3: it's kind of boring, but I do think tongs like
Speaker 3: you just can use them for everything, you know.
Speaker 1: Okay, all right, Dan Pelosi, it's winter Yeah. Yeah, you're
Speaker 1: you're hibernating, but you're called into the kitchen. What do
Speaker 1: you cook? Is it your favorite season with your bear paws?
Speaker 3: Yes, it absolutely isn't. I live in the country in
Speaker 3: Upstate New York, so I have fireplaces.
Speaker 4: There was a bear in my yard yesterday. Come hang
Speaker 4: by the fire.
Speaker 3: I'm probably making meatballs, a big pot of marinera big
Speaker 3: thing of meatballs, garlic bread, spaghetti, or making like something
Speaker 3: that's marin aera adjacent, eggplant parmesan or lazagna. Something you
Speaker 3: can really just that's gonna stick to your bones. I
Speaker 3: have a new lavagna recipe in my new book that
Speaker 3: is just next level.
Speaker 1: Man, Emma Jackie. I think we're gonna head to upstate
Speaker 1: New York this winter. Yeah, have some meatballs with Dan.
Speaker 5: Here.
Speaker 1: Man, this sounds too good to be true.
Speaker 4: Come taste my ball, Scott.
Speaker 1: Sorry, no, no, listen, man. You see you're a guy
Speaker 1: who swings for the fences. I respect that.
Speaker 2: Dan.
Speaker 1: Listen. What's over one hundred different recipes right in your
Speaker 1: new Let's Party cookbook? Do you have a favorite?
Speaker 3: I would say my top ones are there's the lasagna,
Speaker 3: which is called Don't Tell You nana about this aasagna
Speaker 3: because it's like very non traditional alvanna.
Speaker 4: It's for Thanksgiving and it uses like.
Speaker 3: Brussels sprouts and leaks and you know all the kinds
Speaker 3: of like Thanksgiving vegetables that you would never think to
Speaker 3: put in alasagna.
Speaker 4: That one's really fab. There's a no cook tomato sauce.
Speaker 3: Recipe that you know nanas in Italy, when it's too
Speaker 3: hot outside, they don't want to cook, so they would
Speaker 3: slice tomatoes, salt them and put them in the sun
Speaker 3: and then it would just like the tomatoes would just
Speaker 3: like sweat and make a delicious sauce. That's called Sunshine pasta.
Speaker 3: It's peak, it's peak tomatoes season, so that's a great.
Speaker 4: Time for that. What else?
Speaker 3: I have a caramelized banana pudding where you make a
Speaker 3: traditional banana pudding, but you take the time to slice
Speaker 3: the bananas, put brown sugar on them and broil them
Speaker 3: and they get like crispy and caramelized. That's incredible. I
Speaker 3: have a bunch of holiday cookies. I'm like, holiday cookies
Speaker 3: are my thing. I throw a huge holiday cookie party,
Speaker 3: and so I have six new holiday cookie.
Speaker 4: Recipes in there, really really good.
Speaker 1: All right, So your cookbook is organized into from my
Speaker 1: last count sixteen dinner party category? Is that right? Sixteen
Speaker 1: to a Girls Night In? What type of party is
Speaker 1: your favorite to host?
Speaker 3: I mean, my kind of type party to host is
Speaker 3: the party that, like, you know, where it's just like relaxing.
Speaker 3: You know, we're we're taking We're just like you can
Speaker 3: come in your pajamas. There's nothing too fancy about it.
Speaker 3: But the food is just really good and the conversation
Speaker 3: and it's just about gathering people are on the table.
Speaker 3: Some of the parties that I love, there's a party
Speaker 3: called January because I feel like in January, we should
Speaker 3: all be gathering around the table, like everyone's alone, we're
Speaker 3: all like cold. Get your people together, make something delicious,
Speaker 3: have some comfort food, get people out of their houses.
Speaker 3: That's the kind of vibe. The Girl Night In is
Speaker 3: like a delicious steakhouse dinner. It's around, you know, February
Speaker 3: Valentine's Day, like get your girls together, leave your men
Speaker 3: at home, and and you know, have an incredible steakhouse dinner.
Speaker 3: So it's really just like they're all all the menus
Speaker 3: are themed sort of seasonally, but they can all be
Speaker 3: sort of eating year round, so you could just make
Speaker 3: one of the recipes from the menu if you want, like,
Speaker 3: you don't have to make all sick.
Speaker 5: So you know, Hi, I'm Terry Hatcher, and you may
Speaker 5: remember me as Susan Meyer from Desperate Housewives.
Speaker 6: I'm Andrea Bowen, though you may know me as Terry's
Speaker 6: onscreen daughter Julie Meyer.
Speaker 7: And I'm Emerson Tenney, Terry's real life daughter.
Speaker 5: And this is Desperately Devoted a rewatch podcast dedicated to
Speaker 5: the iconic series Desperate Housewives, with two actors and a writer,
Speaker 5: one of.
Speaker 6: Whom is watching the show for the very first time.
Speaker 7: Yes, that's me, Andrea.
Speaker 5: Can you imagine if I had let her watch it
Speaker 5: as a six year old.
Speaker 6: We will dive into all the behind the scene stories
Speaker 6: of Osteria Lane.
Speaker 7: And look at how the show continues to inform conversations
Speaker 7: about relationships, identity, and culture today.
Speaker 5: So, whether you are a diehard fan or you're watching
Speaker 5: it like Emerson for the very first time.
Speaker 6: We are so excited to welcome you back to Asteria
Speaker 6: Lane because we are desperately devoted to you.
Speaker 7: Listen to Desperately Devoted on the iHeartRadio app, Apple Podcasts
Speaker 7: or wherever you get your podcasts.
Speaker 1: Let me ask you about Emily Gilmore. Okay, yes, what
Speaker 1: category would you suggest she choose from?
Speaker 4: In Let's Party Gilmore.
Speaker 3: I think that she would like there's a chapter or
Speaker 3: there's a menu called Fishing for Compliments, and it's about
Speaker 3: sort of inspired by my upbringing, eating the feats of
Speaker 3: Seven Fishes with my family on Christmas Eve, and I
Speaker 3: think Italian Americans when they're cooking, they put the food
Speaker 3: down like you've got to compliment them, right, Like if
Speaker 3: you don't say, like, oh this is delicious, like you're
Speaker 3: in trouble, right. So it's about sort of like embracing
Speaker 3: sort of the host, and it's it's humorous. But I
Speaker 3: do think that the recipes in there feel very Gilmore
Speaker 3: are Emily Gilmore. They feel very like, you know, a
Speaker 3: full like piece of salmon that's beautifully roasted, and there's
Speaker 3: like a really delicious of fruit, so like you know
Speaker 3: all the seat cold seafood salad that has like.
Speaker 4: Muscles and shrimp and scallop.
Speaker 3: So it feels like I don't like fancy food, but
Speaker 3: I think presentationally that chapter there's like a delicious, delicate
Speaker 3: scallop pasta like I think you would need that, Adam only.
Speaker 1: So, so okay, you're with family, you really want to
Speaker 1: enjoy the meal with friends. Do you prefer to laid
Speaker 1: back kind of Lorelei Rory style setting or a formal
Speaker 1: kind of Friday night dinner, you know at the at
Speaker 1: the at the.
Speaker 4: Main definitely laid back.
Speaker 3: But I do have like a very like I like
Speaker 3: to dress the table. I like to set it with
Speaker 3: really fun items. I like to put like a random
Speaker 3: like you know, like ceramic piece of like sculpture that
Speaker 3: I that I have, or like beautiful flowers or like
Speaker 3: things that are like unexpected. I even say in the book,
Speaker 3: like if you don't have a tablecloth, you can use
Speaker 3: a clean bed sheet, Like just make something really beautiful
Speaker 3: happen on the table to feel special and like you
Speaker 3: put some effort in it into it. And also it's
Speaker 3: a great way to show people your personality. And I
Speaker 3: think I'm probably going more souky style if I'm hosting. Okay,
Speaker 3: slightly erratic, but it's delicious.
Speaker 1: Right, all right, give me one recipe of yours. And
Speaker 1: this is a really important comment here. Question great, Okay, Dan,
Speaker 1: I don't mean to put the pressure on, but here
Speaker 1: comes do it. You're a guy that can handle it.
Speaker 1: What's one recipe that you would add of your recipes
Speaker 1: that you would add to Luke's Diner?
Speaker 3: Menuh, I'm so ready for this, Okay, So I think
Speaker 3: I think it would be the gold rush wings, which
Speaker 3: are like a honey mustard wing. They're so delicious. Everyone's
Speaker 3: doing you know, garlic permeanon wings, buffalo wings like you know,
Speaker 3: like the classics. This is like a delicious honey mustard gorgeous,
Speaker 3: golden dripping wing that is incredible. And if not that
Speaker 3: Montarelli sticks. But I feel like Luke already had Monzarell sticks.
Speaker 3: I don't know, you tell me, Mmm.
Speaker 1: I think he might. I think he might.
Speaker 4: Yeah.
Speaker 1: I mean if he's in the Northeast, if he's in
Speaker 1: the Northeast and he doesn't have Motzi realistics, they're gonna
Speaker 1: burn his diner down.
Speaker 4: You know, I grew up in Connecticut and uh, you know, near.
Speaker 3: Lichfield and very similar vibes, and you know there's a
Speaker 3: lot of diners that they had montso sticks. They also
Speaker 3: had chocolate cream pie, which is another good recipe.
Speaker 1: In right, right, right, yeah, Okay, another big Luke's Diner question. Dan,
Speaker 1: I apologize for throwing a couple at you, but I
Speaker 1: know you can handle it. Dan Pelos. You're walking down
Speaker 1: stars Hall at Main Street. You're across the street from
Speaker 1: stars Hall High School. You turn around, you see Luke's.
Speaker 1: You're going in, Yeah, going in the diner. What would
Speaker 1: you order? Where would you sit?
Speaker 3: I would probably, I mean, like I'm a bit brazen,
Speaker 3: so I would probably try to just sit down with
Speaker 3: Lorli and Rory.
Speaker 4: And introduce myself.
Speaker 3: You know, like I think I would is fucking cozy
Speaker 3: up because you know, Laurel is a fast talker and
Speaker 3: so am I. So I think we would go head
Speaker 3: to head and I would definitely get the burger yuh.
Speaker 1: H, burger fries, shake, you get lack of white milkshake too.
Speaker 4: Yeah, you got to get a few drinks. You gotta
Speaker 4: get the coke. You gotta get the coffee. You gotta
Speaker 4: get the coke. You gotta get a side of water.
Speaker 3: It's the classics, you know, I mean, what's better than
Speaker 3: a diner burger? I do love a turkey club, but
Speaker 3: I don't feel like there was a lot of turkey
Speaker 3: club happening at Luke's.
Speaker 1: You can get one, you can.
Speaker 4: You can Okay, we'll see.
Speaker 1: No, you be the judge. You be the judge. I mean,
Speaker 1: that's why we're asking you.
Speaker 4: Yeah, I think I think the Burger though.
Speaker 1: Yeah, okay, all right. Where can people pre order? Let's party.
Speaker 3: They can order any bookstore that you love online or
Speaker 3: local bookstores. You can also go to Danpelosi dot com
Speaker 3: and find my book to pre order. You can find
Speaker 3: my book tour. I'm touring. I'd love to meet people.
Speaker 1: Yeah, and your grandmother, Nancy Pelosi.
Speaker 4: Yes, how she grandmother? That's so sweet grandmother. I think
Speaker 4: she's gonna be okay.
Speaker 1: There's there's no relation there right at all.
Speaker 4: There is no relation.
Speaker 3: Although I lived in San Francisco for ten years in
Speaker 3: my twenties and every.
Speaker 4: Guy I dated would pretend that it was my mom
Speaker 4: when we walk in to'd be like, oh, you know
Speaker 4: Dan's mother. Like I'm like, we're not.
Speaker 3: Getting a reservation at Sony with your likes, you know,
Speaker 3: But yeah, I have no problem.
Speaker 4: You know Nancy's she seems great so but now not really.
Speaker 1: Dan Pelosi, you are a superstar. Good luck with your book.
Speaker 1: We really enjoyed. Please come back on. You know you're
Speaker 1: gonna write more. Books. You're you're a happening guy. You're
Speaker 1: on the scene.
Speaker 4: Yeah, and we're going to need your book. We got
Speaker 4: to get your book. Let's go.
Speaker 1: You want you want what kind of a book do you.
Speaker 4: Want from you? We want the Luke Steiner Cookbook.
Speaker 1: You want that?
Speaker 4: Yeah?
Speaker 1: All right, let me see what I can do.
Speaker 4: Let's make it happen.
Speaker 1: No, I'm gonna I'm gonna do something. Well, I mean,
Speaker 1: you know, if you say you want it, you got it.
Speaker 4: Thanks Luke, Thanks Scott.
Speaker 3: Sorry, well listen, I haven't called your daddy yet, and
Speaker 3: that we haven't gotten there.
Speaker 1: I thought that, Yeah, I mean I think, I think.
Speaker 1: I think with the ball thing, I think we're being
Speaker 1: We don't need you don't need to do that.
Speaker 4: It was it was part of that. It just it
Speaker 4: just like sort of slid in. Okay, you're the best.
Speaker 4: This is so fun. Thank you so much.
Speaker 1: All right, Look, please come back, good luck with the book.
Speaker 1: You're gonna do a little tour. You're gonna you're gonna
Speaker 1: make some.
Speaker 3: Appearances, touring around and going to ten cities and doing
Speaker 3: some dinners.
Speaker 4: Nice. You can't keep you can't get rid of me.
Speaker 1: You know, nobody wants to get ready. They need more
Speaker 1: of you. Dan, all right, take care and remember best
Speaker 1: fans on the planet. Uh and remember where you lead,
Speaker 1: we will follow. Thank our guest, Dan Pelosi, the wonderful
Speaker 1: Dan Pelosi. Will see him again, hopefully real soon. Good
Speaker 1: luck on your book tour. Thank you, and stay safe.
Speaker 2: Everyone dot.
Speaker 1: Hey, everybody, and don't forget. Follow us on Instagram at
Speaker 1: I Am all In podcast and email us at Gilmore
Speaker 1: at iHeartRadio dot com.