CHRISTINA COOKS: BACK TO THE CUTTING BOARD Season 5


#501 - Cuz There Ain’t No Planet B
We have one home: this fragile planet we call Mother Earth. And since most of us don’t have a ‘Plan B’ when it comes to where future generations might live, we need to take care of our Mother now, like now. Today we cook to tread lightly on our planet, including a visit to a macrobiotic vinegar producer in Modena.

Recipes:
Lentil Soup with Sautéed Greens
Whole Roasted Cauliflower

#502 - Going Green, Italian Style
We talk a lot about green living – but what about green eating? From kale to broccoli rabe and all the greens in between, one of the most important ingredients in Italian cooking is green leafy vegetables. Today we’re making dishes that use easy-to-find greens in ways you’ve probably never considered. We’ll even stop by my local supermarket to show you how fast and easy it can be to make a healthy and hearty lunch.

Recipes:
Whipped Chickpeas with Sautéed Broccoli Rabe and Toasted Bread
Kale Salad
Orecchiette with Potatoes and Arugula

#503 - Zero Waste
It’s easy to forget the importance of buying fresh food in our busy lives – and remembering to use it before it spoils. As Americans, we waste between 30-40% of the food we purchase. That’s almost 120 billion pounds each year! On the other hand, food waste in Italy is 4-5% thanks to an unparalleled reverence towards smart shopping, seasonal ingredients, and sustainable practices. Today’s dishes are all about working with what you’ve got and cleaning out the fridge in a delicious way. We’ll also visit a pasta mill in Pienza that has been practicing zero-waste principles for generations.

Recipes:
Kitchen Sink Soup
Ciambotta over Farro

#504 - Eating Locally
Has eating locally become the province of the elite and affluent? Or is that just nonsense? Sure, we struggle with food deserts in big cities but many of us have access to fresh, locally produced foods that are often less expensive than the processed stuff we are told is food. All over America, farm markets are becoming the norm, along with community gardens and produce trucks in neighborhoods. In this episode, we’ll discover the joy of eating as locally as we can. We’ll also meet Philadelphia’s own “Farmer Jawn” Christa Barfield, whose Elkins Park farm is helping to improve accessibility to fresh, local produce.

Recipes:
Fregola with Vegetables and Beans
Beans and Greens

#505 - Cooking Dinner with Sandro
I’m all about cooking, in case you were wondering. Cooking for our loved ones – or even just for ourselves – is the ultimate super power. Making meals with fresh seasonal ingredients preserves our strength and wellness. Simply cooked and beautifully served foods say “I love you” in a delicious way. In this very special episode, we visit Sandro, a retired investment banker living in the small village of Regillo. After years of long hours commuting back and forth to work, he’s making the most of his retirement cooking rich, luscious home meals for family and friends. Today, he’s making special plant-based delicacies for our whole crew.

Recipes:
Winter Squash Risotto
Pappa al Pomodoro
Zucchini Focaccia

#506 - Type Meh
As Americans, we have one big thing in common: we are stressed. From politics to disease; the economy to world affairs; family obligations to our work. We race around from dawn ‘til dusk, never stopping to breathe. We’re living as total type ‘A’ people all the time, even on vacation. In contrast, Italians often resemble what I like to call “type meh.” What they can’t get done today, they do the next – and the world doesn’t end. Their attitude creates a culture of less stress and anxiety. Today we’re cooking to bust stress alongside my good friend Carolina, an Italian-born doctor living in the US who knows a thing or two about managing a stressful life with good food and great company.

Recipes:
Millet Cauliflower Soup with Sautéed Broccoli
Rigatoni with Caramelized Fennel and Garlic
Lemon Spaghetti

#507 - Sustainability, Italian Style
Sustainability is about more than carrying reusable bags to the market. It’s about being awake and conscious of the steps we take on our fragile planet. Do we all use resources? We do. Can we all do better? Absolutely. From focusing on seasonal ingredients to reducing food waste, we can learn a lot from Italian culture. In this episode, we head to Florence, Italy to visit my friend Roberto. We’ll visit an excellent local market to pick out some fresh ingredients, grab a quick coffee to discuss his own sustainable practices, and then head into the kitchen to make a delicious panzanella together – a beloved Tuscan bread-and-veggie salad that you’ll want to make all the time.

Recipes:

Italian Seasonal Salad

Panzanella with Caramelized Figs

#508 - Compassionate Cooking
Compassion for all living things is a guiding principle in my life. In the kitchen, I feel a deep gratitude and respect for the blessings of abundance I experience, and I cook with that feeling in my heart for each and every meal I prepare. Compassionate cooking is cooking without harming a living thing, and it’s the backbone of my Macroterranean diet. In this episode, I cook with two of my favorite people. First, we start with dessert as my good friend Fran Costigan, a renowned vegan pastry chef, shows us a tart that will satiate your sweet tooth. Then, it’s off to Florence to cook with Serenella Monicchi, owner and chef of La Fate, who's known for her keen ability to cook to her guests’ needs with a little help from the stars.

Recipes:
No-Bake Chocolate Ganache
Red Rice with Sage, Almond & Pumpkin Seed Pesto
Vegan Sausage and Pepper Sandwiches

#509 - Conscious Eating
We eat when we walk; we eat in the car; we eat at our desks, in line for gas or as we stare at our screens. Conscious eating is paying attention to what, when and how much you eat so that you’re properly nourished on more than the primal level. You’re nourished by the textures, aromas, and colors of your food. Even the dishes make you happy. Let’s discover the world of conscious eating. We’ll also stop by one of Rome’s most beloved restaurants, Origano, to make a plant-based carbonara that’s truly unbelievable.

Recipes
Noodles and Broth with Fried Tempeh
Carbonara
Stewed Vegetables over Tofu Slabs

#510 - Eat Like an Italian
Eating like an Italian doesn’t mean pizza in one hand and lasagna in the other. Eating like an Italian means holding a deep respect for food, cooking and the art of the enjoyed meal. Meals are celebrated in Italy, not raced through. In this episode, we learn to cook and eat like Italians. We’ll also chat with two of my favorite neighbors in Philadelphia’s Italian Market: Emilio Mignucci of DiBruno Brothers and Anthony Anastasio of Anthony’s Coffee.

Recipes
Caponata on Toasted Bread
Italian Rice Pudding

#511 - Sunday Gravy
When I was a kid, Sunday gravy was a ritual in our house. Someone even stayed home from Mass to stir it so it didn’t stick to the bottom of the pan. Tomato gravy, or sauce, was only part of our Sunday tradition, which was all about family, friends and food. Let’s celebrate the ritual of eating well as we go to Tuscany and cook Sunday gravy with the Tamburini family.

Recipes:
Pasta Pomodoro
Polenta Puttanesca

#512 - Life in the Slow Lane
We race through our days, breathless and exhausted at the end. Did we achieve a lot? Probably – but at what cost to our wellness? It’s time to slow down and enjoy cooking and eating. In this episode, we’re headed to Tuscany to visit my old friend, Tony Quiles, a retired New York City police officer who traded his big-city life for a quiet place in the Italian countryside and never looked back.

Recipes:
Pureed White Bean Soup with Spicy Sautéed Carrots
Spaghetti Aglio e Olio

#513 - Chestnuts Roasting on an Open Fire
As Americans, we often think of chestnuts as just a holiday treat, but these ancient fruits are so much more than a Christmas cliché. Packed with nutrients, versatile chestnuts bring the ancient world right into modern times in the most sustainable way. In this very special episode, we’re headed to a magical historic village called Pratalecchia in the Mugello region of Tuscany, where we meet Fosco Ferri. For centuries, the village has been home to a spectacular chestnut grove. Today, Fosco continues his family’s legacy, restoring and preserving the village as he uses the same traditional processes used for countless generations to cultivate and produce chestnuts.

Recipes:
Anolotti with Chestnut Filling
Castagnaccio
Grape Focaccia