May 3, 2021 • 1HR 6M
Ed Levine's Quintessential New York Pizza and Pastrami
Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack. Each week on The Amateur Gourmet podcast, there's a theme, interviews with famous chefs, writers, actors, and cookbook authors connected to that theme, plus visits from friends and family, and lots of yodeling. If you like what you hear, be sure to become a paid subscriber and you'll have access to twice weekly recipes, essays, bonus podcast material (including Ten Feisty Food Questions with that week's guest), plus threads where you can engage with other Amateur Gourmet fans about food topics that you care about. Just know there's no judgment here: we all screw up in the kitchen!
He's the quintessential New York food writer and he's here to talk about the quintessential New York Lunch. Ed Levine, the founder of Serious Eats and author of Serious Eater (as well as New York Eats and Pizza: A Slice of Heaven) opens up in today's session about losing his parents at a young age, how restaurants took on a familial role for him, how his parents' communism affected his food writing, and the way these formative experiences shaped his psychology and career later in life. We also talk about the future of food media, the best bagels and bialys, Katz's pastrami, our grandmothers' pickles, Nathan's, and how he roasts a chicken.
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