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Meet memoirist and author David Leite and author and memoir writing teacher Marion Roach Smith as they launch QWERTY–their podcast by, for and, about writers.
Cookbook author Zoë François talks to David and Marion about getting published for the first time on the QWERTY podcast.
David pursues one of his great passions: fried clams. But not just any fried clams. The fried clams of his youth, the kind with plump, juicy bellies. And there’s a story behind finding them.
Creamy goat cheese, mild leeks, and Swiss chard come together in a perfectly flaky tart with surprise sweetness from plumped raisins and pine nuts.
- 1 H
- 2 H, 45 M
Think you know Swiss chard? Think again. Here, essential info on how to cook and serve this versatile vegetable.
No longer are you safe from temptation just because you summoned enough fortitude to skip the Nutella aisle at the store. Not safe at all.
- 20 M
- 30 M
Aleppo pepper is a common (and coveted) spice in Middle Eastern cuisines. Here’s everything you need to know about what it tastes like and where to buy it.
David recounts his doomed career in Little League baseball—and it has everything to do with no concession stands in the outfield.
When a Millenial gets David’s breakfast order wrong, it gets David thinking–and expounding—on all the differences between his and her generations.
With its deep dark chocolate smack and intense espresso buzz, this mocha cake creation ought to have a minimum age requirement.
- 25 M
- 1 H
And you thought those perfect swirls of cinnamon raisin awesomeness were something you could only get in store-bought loaf. This recipe dispels that myth.
- 45 M
- 3 H, 30 M
Sonhos–Portuguese for “dreams”–is an apt name for Portugal’s dreamy doughnuts that are as easy to make as they are to eat.
- 25 M
- 1 H
In the first episode, David Leite and Marion Roach Smith chat with author Boris Fishman about memoir writing, the power of food, and writing about depression.