Sep 23, 2019 • 1HR 3M

John Riggi's Night Salad

 
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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!
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If I told you that there's a person who's not only written for 30 Rock, but also for The Comeback and The Larry Sanders Show, you'd say: "Such a person couldn't exist! Those are three of the greatest comedies of all time." Well such a person DOES exist and his name is John Riggi. In today's session, John talks about his mother's Italian restaurant in Cincinnati, Ohio, the link between comedy writing and cooking, feeding the 30 Rock writer's room on the Chopped set, connecting with his Italian roots, and recreating his mother's tortellini by touch. We also cover negotiations with spouses over dinner, similarities between Italians and Jews when it comes to meals, and, finally, how Italians eat pasta all the time without getting fat.


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