On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. 

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Julia starts listing them at me-a-recipe.simplecast.com/episodes/julia-sherman-arty-parties-best-recipes-buckwheat-groat-pancakes?t=47s">:47) before starting the episode.

Gluten-Free Buckwheat Groat PancakesServes 5 to 7

• 1 1/2 cups (270 grams) hulled buckwheat groats
• 1 teaspoon apple cider vinegar
• Dried or dehydrated blueberries (optional)
• 2 dates, pitted
• 1/2 cup (120 milliliters) plain full-fat yogurt
• 1/2 cup (120 milliliters) milk, buttermilk, or almond milk
• 4 whole large eggs
• 2 large egg whites
• 2 ripe bananas
• 1 teaspoon kosher salt
• 1/2 teaspoon almond extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Ghee or coconut oil, for cooking

1. Do aheadAdd the buckwheat groats to a bowl with the apple cider vinegar and cover with 3 inches (7.5cm) of water. Let stand for 8 hours of overnight. In the morning, drain and rinse until the water runs clear.
2. Make the pancakesIf using dried blueberries, soak them in warm water in a small dish to rehydrate for 10 minutes. Remove them from the water and squeeze them dry just before cooking.
3. Preheat the oven to 200°F (90°C) and place a baking sheet inside to keep your pancakes warm.
4. If your dates are leathery and tough, add them to a small dish and cover with hot water. Set aside for 5 minutes to soften and then discard the water (or add it to your iced tea as a natural sweetener). In a high-speed blender, combine the soaked and rinsed buckwheat, the yogurt, milk, eggs, egg whites, bananas, drained dates, salt, and almond extract and blend until smooth. Add the baking powder and the baking soda and pulse just to combine.
5. Place a 10-inch (25 cm) cast-iron skillet over medium heat. When the pan is hot, add the ghee or coconut oil and swirl to coat the pan. Pour a ladle full of batter into the pan and reduce the heat to medium. Cook for 2 to 3 minutes, until bubbles form on the surface of the pancake and the batter begins to dry out (if using blueberries, add them to the pancake now). Flip the pancake and cook on the second side until golden brown. Adjust the heat as necessary and use additional ghee as needed to keep your pancakes cooking evenly. Transfer the pancakes to the oven as you go to keep them warm.
6. Serve with Greek yogurt, whipped ricotta, Macerated Meyer Lemon (page 207), Cacao Buckwheat Granola (page 276), or the labneh whipped cream filling from the banana cream pie (see page 80).

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jesse starts listing them at me-a-recipe.simplecast.com/episodes/jesse-szewczyk-makes-red-wine-brownie-cookies?t=51s">:51) before starting the episode.

Red Wine Brownie Cookies

Makes 18 large cookies

• 2 sticks (16 tablespoons/226 grams) unsalted butter
• 2 cups (473 ml) dry red wine, any variety
• ⅓ cup plus 2 tablespoons (99 grams) granulated sugar, divided
• 3¼ cups spooned and leveled all-purpose flour (416 grams)
• ½ cup (45 grams) natural, unsweetened cocoa powder, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1½ cups (300 grams) packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 8 ounces (227 grams) semisweet chocolate, roughly chopped (about 1⅓ cups)

1. In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often to prevent the milk solids from burning, until the butter foams and then darkens in color slightly and is very fragrant, 4 to 6 minutes. Immediately pour the butter into a large heatproof bowl. Do not wash the pan.
2. To the saucepan used to melt the butter, add the red wine and 2 tablespoons (32 grams) of the granulated sugar and bring to a simmer over high heat. (Be careful; the wine will sizzle when you pour it in the pan.) Reduce the heat to medium and simmer, stirring occasionally, until reduced to ⅓ cup (79 ml), 16 to 18 minutes. (The easiest way to test if the reduction is ready is to pour it into a heatproof measuring glass to see if it’s at the ⅓-cup mark.) Pour the reduced wine into the bowl with the butter and let the mixture cool for 15 minutes.
3. As the butter/wine mixture cools, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.
4. Whisk both the brown sugar and the remaining ⅓ cup (67 grams) granulated sugar into the butter/wine mixture, then whisk in the eggs and vanilla extract until smooth. Add the flour mixture and stir with a rubber spatula until a soft dough forms, then stir in the chopped chocolate.
5. Using a large 2⅓-inch (#16) cookie scoop or ¼-cup measure, portion out the dough and roll into large balls. Place the dough balls at least 3 inches apart on the prepared baking sheets (6 per sheet).
6. Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops lose their shine but their cracks still appear slightly wet (don’t be tempted to overbake), 11 to 14 minutes, then bake the remaining baking sheet of cookies on either rack. Let the cookies cool completely on the baking sheets.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Dawn starts listing them at me-a-recipe.simplecast.com/episodes/dawn-perry-makes-weeknight-cassoulet?t=1m25s">1:25) before starting the episode.

Weeknight Cassoulet

Serves 4

• 4 tablespoons olive oil, divided
• 4 sweet Italian sausages (about 1 pound total)
• 1 onion (any color), chopped
• 1 stalk celery, thinly sliced
• 2 garlic cloves, smashed and chopped
• Kosher salt
• Freshly ground black pepper
• Two (15.5-ounce) cans cannellini or white northern beans (undrained)
• 1 cup water
• 1 teaspoon white wine vinegar
• 1 cup panko, coarse fresh bread crumbs, or cracker crumbs
• 1/3 cup chopped fresh parsley
• 1 bay leaf

1. Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.
2. Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.
3. Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at me-a-recipe.simplecast.com/episodes/carla-lalli-music-makes-sorry-i-love-celery?t=1m3s">1:03) before starting the episode.

Sorry, I Love Celery

Serves 4 to 6

Ingredients:

• 3 anchovy fillets packed in oil, drained
• 2 garlic cloves
• kosher salt
• freshly ground pepper
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon Aleppo pepper
• 10 Castelvetrano olives
• 6 Piparra peppers
• 1 bunch celery
• 2 ounces Parmigiano
• 1/2 cup parsley leaves and tender stems

1. In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)
2. Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
3. Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.
4. Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.
5. Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
6. Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at me-a-recipe.simplecast.com/episodes/danielle-prewett-makes-wild-mushrooms-with-sweet-corn-grits?t=2m8s">2:08) before starting the episode.

Corn Grits with Wild Mushrooms & Jammy Eggs

Serves 4

• 4 to 8 large eggs, depending on how hungry you are
• 2 fresh corn cobs
• 3 tablespoons unsalted butter, divided
• 1/2 small yellow onion, finely chopped
• 1/4 cup diced roasted hatch chiles
• 1 teaspoon coarse sea salt, plus more to taste
• 1 cup medium-ground grits or polenta (not instant)
• 1/4 cup crumbled feta cheese (loosely packed)
• 1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
• 1 tablespoon neutral oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• Juice of half a lime
• 1 handful chopped cilantro leaves or chives, to garnish

1. Soft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.
2. Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.
3. Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.
4. Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.
5. Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.
6. Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they’re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.
7. Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.
8. To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amy starts listing them at me-a-recipe.simplecast.com/episodes/amy-chaplin-whole-food-cooking-every-day-super-green-seed-bars-recipe?t=1m9s">1:09) before starting the episode.

Super Green Bars, a variation on Hazelnut Dukkah BarsMakes 16 to 20 bars, depending on the pan you use (see below)

• 1 ½ cups (7 ½ ounces | 215 g) raw pumpkin seeds
• 1 ½ cups (7 ½ ounces| 215 g) Austrian pumpkin seeds
• 2 cups (3½ ounces | 100 g) unsweetened flaked dried coconut
• 1 teaspoon flakey sea salt
• ½ teaspoon fine sea salt
• 3 tablespoons hemp seeds
• 1 sheet toasted nori, crushed
• 2 tablespoons dried nettle
• 2 teaspoons ceremonial matcha tea powder
• ¹/₃ cup (80 ml) brown rice syrup
• 1 teaspoon vanilla extract

1. Preheat the oven to 300°F (150°C). Choose your pan (see below) and line the bottom and sides with parchment paper.
2. Put both types of pumpkin seeds in a large strainer and rinse well under cold running water, then drain and set over a bowl to drain thoroughly while the oven heats.
3. Line a rimmed baking sheet with parchment paper and spread out the seeds. Toast pumpkin seeds for 15 minutes. Remove the pan from the oven and sprinkle the coconut over top. Return to the oven for another 8 minutes, or until the coconut is lightly browning and the seeds are toasted. Transfer to a bowl, add the fine and flakey salt, and mix well. Transfer 2 cups of the mixture to a food processor and process, scraping the sides as necessary, until the mixture is smooth and liquid; set aside.
4. Add hemp seeds, nori, nettle and matcha tea to the remaining toasted seed and coconut and toss well to combine; set aside.
5. Bring rice syrup to a simmer in a small pot over medium heat. Stir in the vanilla and remove from the heat. Add the ground seed mixture to the syrup mixture and stir until smooth. Pour into the bowl with the remaining toasted seed and coconut mixture and stir until thoroughly combined; you may need to use your hands to do this. Using clean, damp hands, press the mixture firmly and evenly into the parchment-lined pan.
6. Put the bars in the fridge for 1 hour or in the freezer for 30 minutes, or until thoroughly chilled and set. Cut into wedges, slices, or squares, depending on the pan, and store in an airtight container at cool room temperature for up to 4 weeks; in warmer weather, store in the fridge.  The bars can be frozen for up to 3 months.

Choosing Your PanYou can use almost any pan you have on hand for these bars. Here are the pans I like to use and the yields they will give you:

• 8-inch (20 cm) round cake pan: twenty 1-inch (2.5 cm) wedges
• 8-inch (20 cm) square cake pan: sixteen 1¾-inch (4.5 cm) squares
• 5 x 9½-inch (13 x 24 cm) loaf pan: eighteen ½-inch (1.25 cm) slices
• 13 x 4-inch (33 x 10 cm) rectangular tart pan: eighteen 1½-inch (3.75 cm) wedges

The recipe is from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.

Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

This episode of Play Me a Recipe is produced in collaboration with M.M.LaFleur.

This summer, M.M.LaFleur is tossing out the old rules of living, working, and dressing, and making sure you are feeling ready for the shifting demands of work/life balance as the world reopens. Read how economist and bestselling author Emily Oster is rewriting the rules on M Dash.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode. 

Roasted Carrots with Carrot Top Pesto & Burrata

Serves 4 to 6

For the carrot top pesto:

• 4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved
• Handful basil leaves
• 1/2 cup walnuts, toasted
• 1 ounce grated Parmesan cheese
• 1 medium garlic clove, halved lengthwise
• 1 teaspoon Maldon or other flaky sea salt
• 1/2 cup extra-virgin olive oil

For the carrots:

• 20 small carrots, scrubbed and tops trimmed but stems left on
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 teaspoon plus a few pinches flaky salt
• 1/2 pound burrata, drained and at room temperature
• 3 tablespoons carrot top pesto, plus more to taste
• Small handful basil leaves
• Half a lemon
• Bread, for serving (optional)

1. Make the pesto: Combine the carrot tops and basil in a food processor, pulse, then add the nuts, cheese, garlic, and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You'll have to stop to scrape down the sides a few times.) Taste and adjust for seasoning.
2. Make the carrots: Heat oven to 500° F with a rack in the center.
3. Pour 2 tablespoons of the oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in two pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon of salt.
4. Cook, turning occasionally, until the carrots are browning in spots—this should take 6 to 8 minutes, and the carrots won't yet be cooked through.
5. Once they're nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.
6. Toss the cooked carrots very gently, as they'll be soft, with the prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size, but that part is up to you.)
7. Add a few more dollops of pesto to the carrots, here and there, and sprinkle each piece of burrata with a bit of flaky salt.
8. Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil, and a small pinch of salt, then top the carrots and burrata with the greens. Serve with toast for mopping up the cheese and bread, if you like.

Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at me-a-recipe.simplecast.com/episodes/meherwan-irani-akuri-parsi-scrambled-eggs-recipe?t=0m42s">0:42) before starting the episode.

Meherwan Irani's Akuri

• 1 cup finely diced white onion
• 3 tablespoons vegetable oil
• Sea salt
• 1 cup diced tomatoes
• 2 tablespoons diced serranos (or any green chili de-seeded)
• 1/4 teaspoon turmeric
• 1/4 teaspoon kashmiri chili powder or cayenne
• 1 cup chopped cilantro
• 8 eggs
• 2 tablespoons half-and-half or heavy cream
• 2 tablespoons cold butter

1. In a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.
2. Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.
3. Stir for a minute and add 2/3 of the cilantro.
4. Sauté for another minute and turn the heat off.
5. Whisk eggs and half-and-half to combine well (but don’t let the eggs gets frothy).
6. Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.
7. The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.
8. In another 3-5 minutes, the eggs will be done. They should be soft and creamy.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this  Turkish-inspired poached eggs recipe with harissa and tabbouleh.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) before starting the episode.

Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt

Serves 2

Poached Eggs with Freekeh Tabbouleh

• 1 teaspoon kosher salt
• 2 tablespoons distilled white vinegar
• 4 large eggs
• 1/4 cup plain yogurt with a large pinch of salt
• 2 tablespoons harissa, store-bought or homemade, plus more as needed
• Freekeh-Celery Tabbouleh (below)
• Aleppo pepper or red chile flakes
• Flaky sea salt

Freekeh-Celery Tabbouleh

• 2 cups cooked cracked freekeh
• 2 cups chopped fresh parsley
• 2 cups chopped fresh dill
• 2 celery stalks, finely diced
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Grated zest and juice of 1 lemon
• 1 teaspoon kosher salt

Poached Eggs with Freekeh Tabbouleh

1. Fill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.
2. Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serve

Freekeh-Celery Tabbouleh

1. In a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.

Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/