110: Steve Dolinsky

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05/19/22 • 38 min

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Today we have some serious pizza talk—Chicago pizza talk, specifically—with a legitimate Chicago pizza expert. His name is Steve Dolinsky, and in Chicagoland, he’s known simply as the “Food Guy” (formerly the “Hungry Hound”). Steve is an absolute legend in the food writing game, and Matt talked to him about his two books on Chicago pizza, as well as diving into some other cool spots in the Windy City, one of America’s greatest food cities. We also smash a slight beef between Dolinsky and TASTE’s Anna Hezel while clearing up some misinformation about the Chicago pie (or is it a “casserole”?) that might be on your mind.

More from Steve Dolinsky:

A Chicago Tradition for 75 Years and Counting [NBC 5]
Tavern-style Chicago Pizzas in the Pacific Northwest [Pizza City Podcast]

Buy: The Ultimate Chicago Pizza Guide

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More from Steve Dolinsky:

A Chicago Tradition for 75 Years and Counting [NBC 5]
Tavern-style Chicago Pizzas in the Pacific Northwest [Pizza City Podcast]

Buy: The Ultimate Chicago Pizza Guide

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Previous Episode

109: Rick Martínez

Today on the show, Matt is speaking with Rick Martínez, a chef, Youtube food creator, and author of the wonderful New York Times Bestselling book Mi Cocina: Recipes and Rapture From My Kitchen in Mexico. We’ve long followed Rick’s career at Bon Appétit and Food52, but we got to know him a lot better during this candid conversation. We talked about what food was like growing up in Austin, Texas, and how he switched from working a high-flying career in advertising (and living a very Mad Men–style existence, by Rick’s account) to dropping everything to work in restaurant kitchens, including at ABC Kitchen. That’s when things got interesting.

Rick began working in food editorial at the Food Network and later Bon Appétit, where he worked in and out of the test kitchen—and on and off camera. We also talk about his book, which makes a great cookbook and an even better travel book. Plus, we dig into some of the regional dishes he channeled in his fresh and flavorful recipe writing.

More from Rick Martínez:

Regional Mexican Cooking, the Rick Martínez Way [TASTE]
Author Rick Martinez on Traveling 20,000 Miles Through Mexico [CN Traveler]
Rick Martínez Is on a Mission to Smash Misconceptions About Mexican Cuisine [Today]
Diana Kennedy Says Goodbye to her Cookbooks [TASTE]

Buy: Mi Cocina: Recipes and Rapture From My Kitchen in Mexico

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Next Episode

111: Molly Stevens

Today on the show, we welcome Molly Stevens into the studio. Molly is the cookbook author behind the “All About” trilogy—that would be All About Braising, All About Roasting, and All About Dinner. Molly is also a food educator and one of the cohosts of an amazing podcast, Everything Cookbooks, that covers the ins and outs of writing cookbooks—the highs, the lows, and the many edits. Stevens has great insight into the cookbook industry, and we were thrilled to share the mic with her.

Also on today’s show, we have a talk with Lorenzo Carcaterra, the writer behind the book Sleepers, which was adapted into a 1996 film starring Dustin Hoffman and Robert De Niro. We talk about what food was like when he was growing up in Hell’s Kitchen and about his latest book, Nonna Maria and the Case of the Missing Bride.

More from Molly Stevens: