Get every episode summarized
Each time Food with Mark Bittman publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
About this episode
Toya Boudy is back. Since her debut cookbook came out in 2023, life has thrown a lot at her: divorce, her mother's health struggles, sobriety, and raising three kids. Her new book, Cooking from Scratch, is the result of all of it. Kate and Toya talk about rebuilding after everything falls apart, and about Malinda Russell, a free woman of color who published a cookbook in 1866 and packed it with everything her community might need to survive. Toya believes Russell came to her for a reason.
Check out all these incredible recipes from Toya's new book, Cooking from Scratch:
Crispy Potato Salad: https://bittmanproject.com/recipe/crispy-potato-salad/
African Spinach Stew: https://bittmanproject.com/recipe/african-spinach-stew/
Plain Cake: https://bittmanproject.com/recipe/plain-cake/
Homestyle White Beans: https://bittmanproject.com/recipe/homestyle-white-beans/
Oyster Dip: https://bittmanproject.com/recipe/oyster-dip/
Mini Crawfish Pies: https://bittmanproject.com/recipe/mini-crawfish-pies/
Hosted on Acast. See acast.com/privacy for more information.
Get every episode summarized
Each time Food with Mark Bittman publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
Know when Toya Boudy turns up
Follow Toya Boudy and once a week we email you every new episode they appeared on — including guest spots the show notes never mention, because we read the transcript.
Follow Toya BoudyFree. Pick your own day and time.
Hosts & guests
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
More from Food with Mark Bittman
Florence Fabricant: On Being Salty, Making Pigs-In-Blankets Famous, and Why Infl...
Food with Mark Bittman
Jennifer Siebel Newsom: What California Got Right About School Food
Food with Mark Bittman
Nik Sharma: If You Understood What Was Happening in Your Kitchen, You'd Cook Com...
Food with Mark Bittman
Justin Ellen: On Cooking Better Than Grandma, Missing Prom to Be On "Is It Cake,...
Food with Mark Bittman