Cooking By Heart Recipes
Kathy Mattea's Ackumpkee
This is something my Dad and I would do for lunch at the height of the summer. And it has a little ritual to it. He would sing while he'd wash the veggies, and then we'd sit and each make our own bowl. The other thing I love is that you have to DO it. It's not passive, it's like a little dance. No one else in my family liked it, so it became a special little thing between us.
My Dad learned this recipe from his father, who was from the Piedmont region of Italy (he called it "Piemonte"). He was from a small town just outside Turin (which he always called "Torino"). I still make this for myself, solo, every summer, at the height of veggie season. It connects me, through time and space, with my Dad, and my Grandfather, and all my ancestors back in Italy. And because it's not something everyone in my family participated in or particularly liked, it's always marked a particular bond between my father and myself. I think of it as having lunch together, still, even though he is no longer alive, and I'm solo at the kitchen table.
Michael Tucker's A Perfect Baltimore Crab Cake
Recipe brought to you by Michael Tucker on Episode 11 of "Cooking By Heart" with Chris Sarandon.
Greg Proops' Collard Greens
Recipe brought to you by Greg Proops on Episode 12 of "Cooking By Heart" with Chris Sarandon.
Ken Page's Aunt Margaret's Jello
Recipe brought to you by Ken Page on Episode 10 of "Cooking By Heart" with Chris Sarandon.
Mick Sarandon’s Lahanodolmathes or Greek Stuffed Cabbage
Recipe brought to you by Mick Sarandon on Episode 8 of "Cooking By Heart" with Chris Sarandon.
Stephanie Sarandon’s Squash on Toast
Recipe brought to you by Stephanie Sarandon on Episode 8 of "Cooking By Heart" with Chris Sarandon.
John Sebastian's Story of Ravioli Nudi
Recipe brought to you by John Sebastian on Episode 9 of "Cooking By Heart" with Chris Sarandon.
Enjoying the new episodes of "Cooking By Heart?" We are too! So much so that we had to write down all of the guests' favorite recipes for you to try at home. If you cook them yourself, we would love to see them - tag Chris on Facebook, Twitter, or Instagram and use the hashtag "CookingByHeartAtHome."