John Birdsall joins the Cream to talk about his forthcoming biography of James Beard, The Man Who Ate Too Much. We talk about Beard’s take on casseroles, life in the Village, his irrepressible style and pursuit of pleasure, and how both Beard’s gay community and his closeted public persona shaped his life and work.

Cream of Caroline

Episode 28: Beard, the Man and His Casseroles

Writer and béchamel enthusiast Hannah Selinger and I get granular about the creamiest of mother sauces: how to make it, how you can screw it up (and fix it!), what wines to drink with it, and all the ways you can use it to make a simple, delicious dinner. We also talk about nostalgic 90s snack foods, growing up with magazine cuisine, and what and who is important to support in the food world right now.

Episode 27: Béchamel, the Whitest Sauce

Jarry editor and cookbook author Lukas Volger and I discuss queer food culture and representation, James Beard (aka the first daddy of American cooking), casseroles from our 80s childhoods, and his latest book, Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals.

Episode 26: Queer as Casserole

Chef Chris Shepherd joins me to talk about how he changed his business model overnight from dine-in service to stocking HEB grocery stores with take-home meals, including king ranch casserole and wagyu burger helper. Chris is also the co-founder of Southern Smoke Foundation, an organization that’s providing direct relief to restaurant workers who have been laid off in the Covid-19 crisis. The need is great. For the last month, I’ve been working with Restaurant Workers’ Community Foundation to raise funds, half of which we’re sending straight to Southern Smoke. This episode is at the intersection of some of the things I care about most: restaurants, the hospitality professionals who make them special, and, of course, casseroles.

Episode 25: Restaurants & Relief in Houston

Indulge me as I transform commercial curds into a hot and heavy cottage cheese dip, courtesy of a vintage James Beard recipe. Editor Joe Sevier joins the show to give us an education on cottage cheese brands, curd size, and other technical terms in the dairy category. And Leah Hammerman and I talk about cottage cheese’s fairest partner: nacho cheese Doritos. If you don’t know, now you know.

Episode 24: Hot Cottage Cheese

Right before New York City shut down this spring, Clay Williams joined me for a casserole lunch to talk about his work as a food photographer, his history with the James Beard Foundation, and Black Food Folks, a group he formed last year with Colleen Vincent to support and bring together people in the black food community.

Episode 23: Black Food Folks

Chef Angie Rito and Scott Tacinelli of Don Angie make one of the most elegant casseroles in the land: rolled lasagna. They joined me on the Cream to talk about developing hit dishes, the casseroles of their childhoods, and their favorite restaurants in New York City. I also learned the secrets of their lasagna technique (take notes). I, in turn, serve them a veal cutlet and noodle casserole that’s unlikely to appear on the menu at Don Angie anytime soon.

Episode 22: Italian-ish Night

Season 3 of the Cream will explore James Beard’s 1955 The Casserole Cookbook. Beard is one of the most important figures in American food history, and he believed that casseroles and their potential for creative improvisation elevated cooking to an art. This season, I’ll make Beard's old school, odd, and classic casseroles, starting with a stuffed beef heart, just in time for Valentine’s Day.

Season 3 Preview: A Love Letter to James Beard & His Casseroles

In an exclusive interview with Santa, we discuss how 2019’s biggest news stories have impacted his work, and he tells the Cream what snack-beverage combo he actually wants after shimmying down the chimney. Plus, Santa gives me the dirt on whether a few Cream regulars made the naughty or nice list this year ... and what the naughty list really means. We also preview my favorite holiday meal: Christmas breakfast with the Schramm Fam Ham Thing strata and Saucy Eggs.

Episode 21: Santa and Strata

Cheese, it’s what’s for dinner. Beth Ann Coulton joins the Cream from Murray’s Cheese, an 80-year-old New York institution. We talk about all things cheese: how to build a cheese board with character, the ideal casserole cheeses, what Swiss cheese really means (and how it gets its holes), and how to make two over-the-top, cheese-laden casseroles, perfect for the holiday season.

Episode 20: Cheese for the Holidays

This summer, I read Sarah Porwoll’s poem, “All I Want,” in The New York Times. It’s about the perspective she gained after surviving breast cancer, a diagnosis she received at age 32. Sarah and I first met in college in 2002 and reunited on the Cream for her to tell her story and share some of the surprises that treatment and her body had in store for her. We talk about love, casserole, self-checks, and guilt. She tells a great waxing joke and reads a poem that's part mantra, part prayer for appreciating all the boring, seemingly insignificant things that happen in life. 

Episode 19: A Cancer Story & Poem

Ted Lee, one half of The Lees Bros., grew up as an expat New Yorker in Charleston, South Carolina. He and his brother Matt documented Southern food stories and sold boiled peanuts for the past 25 years. On episode 18 of the Cream, we discuss Ted’s food upbringing, his favorites casseroles and cookbooks, and the future and history of the South’s diverse and expanding cuisine.

Episode 18: Southern Cooks & Their Books

Daniel Geneen is co-host of Eater’s Digest podcast. He’s also Canadian, which is why I invited him to the Cream to talk about America’s best eating holiday. We discuss green bean casserole, cranberry sauce, industrial meat production, dating apps, the NYC stand-up comedy scene, and more. We also play a round of Thanksgiving trivia and sit down to eat three casseroles and a turkey party ball.

Episode 17: Thanksgiving with a Canadian

Lezli Levene Harvell’s work in food has made her into an unexpected activist. She joins the Cream to talk about her life as a mom, pediatric dentist, entrepreneur, and founder of the Iconoclast Dinner Experience, a culinary event series that celebrates chefs of color. Luckily, Lezli is also on the keto diet and avoided a microwave cheesy chicken tetrazzini disaster.

Episode 16: The Fullest Life (No Casserole Required)

Let’s talk rum, on the menu and as a job. Bridget Firtle, owner and distiller at Owney’s Rum, and I talk about what it takes to make premium booze and grow a small business in New York City. You’ll also learn about Prohibition-era rum running and get specs for the perfect daiquiri, rum-soaked baked beans, and rum-laced tomatoes.

Episode 15: Rum for Dinner

Cream of Caroline is a casserole lifestyle podcast that brings people together over hot, bubbly casserole. It's gonna be creamy.

hubhopper

Cream of Caroline

hubhopper