On this episode, hosts Rick Martinez and Carla Lalli Music share how they stock their fridges to make the most out of leftovers, discuss baking with hot hands and at high altitudes, and give their rapid-fire advice for getting the crispiest potatoes in the oven. Also, they tackle a different kind of “oyster” the latest "No, Thank You, Please".  This week’s recipe book: In Charleston, SC? Check out Chubby Fish Carla’s Big-Batch Vinaigrette in her book That Sounds So Good Rick’s Salsa Blanca and Salsa de Papaya y Tomatillo Cruda As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).  Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at martinez.com">www.rick-martinez.com To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices