Like Carrots for Meat: The Irish Food Revolution with Chef Jp McMahon

We go beyond soda bread and shepherd's pie to discover the new
Irish cooking with chef Jp McMahon. We discuss why the Irish ate
very little seafood, how leftover cake was turned into a new
dessert, the joys of frying with animal fat and the best way to
cook any vegetable. Plus, we chat with Dan Pashman about the
perfect ice cube; we discover the magic of crispy pasta; and the
New Yorker’s Burkhard Bilger asks: Can babies learn to love
vegetables? (Originally aired on March 13, 2020.)


Get the recipe for Crispy Pasta with Chickpeas, Lemon and Parsley
here.


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