This playlist celebrates the holiday season in the way HRN knows best: with sweet treats!

Gary Schiro had made plenty of his mother’s recipes, but one Sunday morning-not long after his mother passed away-an attempt to make her traditional meatballs and sauce went wrong. Gary wished he could have called her. He wished that he had asked her how to make the recipe properly. Despite...

Khalid El Khatib’s childhood in Iowa was defined by its potlucks. Despite having relocated to New York City where the culinary landscape could not be more different from his hometown, Khalid’s mother’s cheesy bread is still near and dear to his heart. This is a story about the lasting power...

As the looming threat of the climate crisis worsens and the world continues to endure the devastation of Covid-19, industries across the globe have had to pivot. ‘Pivot’ entered our daily vernacular during the onset of the pandemic, but discussions around efficiency and equity continually deepen and evolve. This week...

On Inside Julia's Kitchen, Chef Nina Compton discusses restaurant recovery in New Orleans, from both Hurricane Ida and Covid-19.

We are living through uncertain and unprecedented times. What better way to find a bit of escape and solace than through food? Comfort food is a broad concept that means different things to different people around the world. This week’s episode starts with a look at the history and meaning...

Jenn Louis' new book The Chicken Soup Manifesto takes on the most comforting of comfort food. There exists a Chicken Soup recipe from anywhere that chickens are raised, and it represents nourishment, home cooking, and an accessible and affordable way to make a great meal. From Matzo ball to Kanjee...

Our guest is Karl Palma who is the chef and owner of Karl’s Balls in New York City. He cooks authentic takoyaki at various pop-up events. Takoyaki is one of the most classic Japanese comfort foods but it is yet to be discovered in the US and most other countries...

Paul Chen of Fan Fried Rice and Layla Chen of Maya Bed Stuy join us to discuss the topic of rice as a comfort food. They also share some parallel experiences as shop owners that specialize in a rice dish that pays respect to their heritage: for Paul it’s fried...

Our guest is Amy Watanabe, executive chef at Sake Bar Satsuko in East Village, Manhattan. Sake Bar Satsuko is a unique Japanese restaurant originally opened by her mother Satsuko Watanabe in 2004. In this episode, Amy discusses the charm of Sake Bar Satsuko, her life as the chef at the...