*In response to travel restrictions and social distancing due to COVID-19, this week's interview was recorded remotely and not in-studio. Thanks for listening.*
NEW YORK—This week, we're excited to welcome Charlotte Druckman to Salt & Spine, the podcast on cookbooks.
Charlotte is a food journalist whose work has appeared in nearly every major food outlet — from Food & Wine to Bon Appetit to Cherry Bombe — and national publications like The New York Times, Wall Street Journal, and more. She’s also the co-creator of Food52’s Piglet, the site's much loved (though now defunct) annual cookbook tournament.
The compilation she edited last year — Women on Food, featuring 115 voices from the industry in a genre-fluid format — was recently nominated for a James Beard Award.
Her latest cookbook — Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients — couldn’t have come at a better time, as people spend more time in the kitchen. The “remix” concept takes three ingredients — many of them staples — and offers three suggested, and usually quite different, recipes using those items. Take the Zucchini/Pistachio/Mint chapter: starting off with a slow-cooked zucchini with ground pistachios, then you’ll find a raw minty-fresh zucchini salad with marinated feta, and finally an olive oil zucchini bread studded with fresh mint and pistachios.
In today's show, we're talking with Charlotte about:
the path that took her from an art history student to a preeminent food journalist;
about how she came up with the idea for the Food52’s Piglet and then fell into a career as a cookbook author herself;
and about her work on gender in the restaurant and food media worlds.
Plus, of course, we’re playing a game -- putting Charlotte to the Kitchen Remix test! And Paula Forbes, editor of Stained Page News, joins us to preview food memoirs being published this month.
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