Episode

Funny Little Salty Cured Things

The title of this week's Why We Cook: "Those Funny Salty Cured Things". Erica Wides sheds some light on the anchovy, the caper, and the olive. Listen in to learn how to incorporate these...

Episode

Anchovies, Mackerel and Sardines Oh My! With A Shout Out To Herring Too

This week on Why We Cook: Erica talks slimy, oily fish, trying to cast a brighter light on anchovies, sardines, and mackerel with some brainy histories and quick prep tips.