Amelia Maguire

Caption: PRX default User image
  • Username: amaguire
  • PRX Member
  • Role: Producer Group Staff

Recent Pieces from Amelia Maguire

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517: Inside the Experimental Kitchen with Shola Olunloyo, 6/17/2021 (54:01)
From: Christopher Kimball's Milk Street Radio

We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory, Studiokitchen. He tells us about mashing ...
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516: From Asia with Love: Guangdong Meets Sydney, 6/10/2021 (54:00)
From: Christopher Kimball's Milk Street Radio

This week, cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies, marble tea eggs and why her mother calls to FaceTime her wok. ...
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515: Nigella Lawson Is Not a Domestic Goddess, 5/27/2021 (54:00)
From: Christopher Kimball's Milk Street Radio

This week, we chat with Nigella Lawson about recipe writing as literature, the sublime art of eating chocolate in bed and how the simplest meals can become the basis for our ...
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514: Cooking Over Fire: Lessons From the Levant, 5/20/2021 (54:00)
From: Christopher Kimball's Milk Street Radio

This week, the husband-and-wife team behind London’s Honey & Co. tell us about chasing the smell of smoke through the alleyways of Jordan and the markets of Egypt in search ...
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513: Zen and the Art of Cooking Vegetables, 5/6/2021 (54:01)
From: Christopher Kimball's Milk Street Radio

Chef Eric Ripert teaches us how to make vegetables the star of the plate. Plus, we take a deep dive into the food and cooking of the Eastern Mediterranean, Adam Gopnik ...
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509: 509: Giada De Laurentiis Hates Cauliflower Rice, 3/18/2021 (53:58)
From: Christopher Kimball's Milk Street Radio

Food Network’s Giada De Laurentiis tells us about the importance of moderation, her hatred of cauliflower rice, and her initial reluctance to go on TV. Plus, we hear about ...
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508: Beyond Gochujang: The Bold Flavors of Korea, 3/11/2021 (53:59)
From: Christopher Kimball's Milk Street Radio

Hooni Kim explains many of the foundations of Korean cuisine (including gochujang), how to make perfect rice, what 135-year-old soy sauce tastes like and why he loves making ...