We’re introducing something special from Pineapple Street Studios: Back Issue

Back Issue is BACK with a brand new season! Back Issue reminisces on moments in pop culture’s past that have shaped our present. Each episode brings personal reflection, incredible guests, and plenty of deep belly laughs. Host Josh Gwynn has invited some very special guest co-hosts to share their perspective on some of the most formative stories in pop culture. We start out with not just another hair story but a conversation about the gendered politics of specific hairstyles as Josh sets out on a mission to get a silk press. We’ll also reflect on iconic award speeches, explore what our brains do on gossip, break down the backstories of Degrassi and Cheetah Girls, decide if Josh should become the next Black ex-pat, and discuss which multi-hyphenate performers are deserving of their flowers.

Listen and follow Back Issue wherever you get your podcasts.

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On this episode, hosts Rick Martinez and Carla Lalli Music give pointers for getting golden brown cutlets, share strategies on veg-heavy dishes that won't heat up your kitchen, and help a caller achieve the ideal crispy-chewy-crunchy-gooey chocolate chip cookies. 

Plus, actress Eva Longoria joins this week’s Total Kitchen Nightmare segment to discuss how cooking mishaps made her a better chef.

This week’s recipe book:

• Rick’s Giant Chocolate Chip Skillet Cookie
• Carla’s California Veggie Sandwich 
• Stella Parks’ Chocolate Chip Cookies
• Carla’s Crunchy Chicken Cutlet Sandwich 

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 atmartinez.com"> www.rick-martinez.com

To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy

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On this episode, hosts Rick Martinez and Carla Lalli Music discuss solutions for achieving perfectly softened buttah, share how they remedy jalapeño hands for…post-dinner activities, and talk through some helpful tips for what to eat (or drink) while dealing with health issues that take solid foods off the table. 

This week’s recipe book:

• In NYC? Check out Parcelle Wine Bar and Heart of Dinner
• Rick’s Cheesy, Meaty Lasagna 
• Carla’s Instant Pot Black Bean Soup
• This week’s Rad Fad/Bad Fad contender: Where Do You Find the Best Chicken Caesar Wrap in NYC?

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 atmartinez.com"> www.rick-martinez.com

To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy

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On this episode, hosts Rick Martinez and Carla Lalli Music dive into the dos and don’ts of grilling sausage, break down the different ways to store your baked goods, and share the kitchen appliances they think are the most underrated. 

And on the latest No, Thank You, Please, Rick and Carla make a very convincing argument for trying eggplant.

This week’s recipe book:

• In Mexico City? Check out Los Cocuyos
• Carla’s Sorry, I Like Celery
• Rick’s Cowboy Cookies
• Carla’s Vanilla Brown-Butter Tart
• Rick’s Roasted Eggplant Sabich Sandwiches

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 atmartinez.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

On this episode, hosts Rick Martinez and Carla Lalli Music offer sweet and salty snack ideas for your next movie night, share safety tips for using a mandoline, and break down their philosophies around recipe development.

This week’s recipe book:

• Steve Jenkins’ book Cheese Primer
• Check out this cheese paper
• Carla's mandoline recommendation
• Rick’s Totally Easy Tortilla Española with Romesco
• Carla on her love for this perfect popcorn recipe 
• This week’s Rad Fad/Bad Fad contender: A Healthy Coke

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 atmartinez.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

On this episode, hosts Rick Martinez and Carla Lalli Music give guidance on grit-free mussels and clams, tips on making tender corn tortillas, and suggestions on how to cherish expensive, but delicious, caviar.

And this week on No, Thank You, Please, Rick and Carla remind us why tomatoes, especially this time of year, are worth a try.

This week’s recipe book:

• In NYC? Check out nyc.com/">Leo Sourdough and Russ and Daughters
• The martini-comeback.html">Espresso Martini Is Everywhere (Again)
• Carla’s Avocado and Fresh Chile Caprese
• Rick’s masa-harina-rick-martinez.html">Tortillas de Harina de Maíz
• Carla’s Party B.L.T
• Rick’s Fried Tomato Sandwich with Lemon-Basil Sour Cream

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 atmartinez.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

On this episode, hosts Rick Martinez and Carla Lalli Music dream up new summer pastas, give guidance on making creamy oat milk, and explain the difference between fresh garlic and garlic powder (and why you need both).

This week’s recipe book:

• Rick’s dad’s Refried Beans
• Carla’s Swiss Chard Pesto Pasta
• Carla’s Daddy Pasta
• Crunchy Peanut Butter Cup Rice Cakes 

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 atmartinez.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

On this episode hosts Rick Martinez and Carla Lalli Music support callers through how to make perfectly cooked duck, help plan a dinner party with surprise ingredients, and share tips on what to do with all of your extra celery. 

And this time on No, Thank You, Please, Rick and Carla explain why you should warm up to artichokes. 

This week’s recipe book:

• Rick’s Chocolate Birthday Cake
• Andy Baraghani’s The Cook You Want To Be
• Carla’s Celery Ceasar Salad
• Maggie Zhu’s Tiger Salad
• Carla’s Spaghetti with Braised Artichokes
• Rick’s Grilled Baby Artichokes with Aleppo Pepper and Parmesan

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 atmartinez.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

On today’s episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music respond to a rant about unsalted butter, discuss the basics of spice cabinet organization, and share tips for how to stretch a limited amount of basil. 

Plus, Stephen Satterfield from Netflix's High on the Hog joins us to share a kitchen nightmare story from his early days in fast-food service. Since we recorded this episode, High on the Hog won a Peabody Award. Congrats, Stephen!

This week’s recipe book:

• Carla’s Sunday Ragu
• Rick’s Double Dutch Chocolate Cookies
• Carla’s Salted Rosemary Shortbread
• This week’s Rad Fad/Bad Fad contender: An Italian Grinder Sandwich

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 

Check out Whetstone Magazine here and watch High on the Hog: How African American Cuisine Transformed America on Netflix

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 atmartinez.com/"> 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

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 atmartinez.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