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The 2024 Talkies: Talkhouse Film Contributors’ Top Films of the Year
A list of the best movies of the past 12 months, with special contributions by James Marsh, Sandi Tan and Nikole Beckwith.
523: Real Talk From New York City Chefs with Suzanne Cupps & Harold Dieterle
Today on the show we have conversations with two terrific chefs in New York City. First up is Suzanne Cupps. She’s the chef-owner of Lola’s in the Flatiron District. The cooking there made Matt’s top meals list of 2024, and in this conversation she opens up about her cooking career, and her unique place in the NYC restaurant scene. Also on the show is a great conversation with Harold Dieterle. He is the winner of Top Chef Season 1, and we talk all about his long career in New York City and the ups and downs of chef life. We are such big Harold fans at TASTE. Note: Il Totano closed on January 6, 2025. We await an exciting reboot. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM SUZANNE CUPPS & HAROLD DIETERLE:Home Cooking So Good, Only a Restaurant Could Do It [NYT]Ryan Sutton on Harold Dieterle [Eater]
A Conversation About Cardiacs, with Aaron Tanner and Rob Crow (Pinback)
Jon Mueller leads a roundtable on the cult band and Cardiacs: A Big Book and a Band and the Whole World Window.
Best of 2024: Star Moles Was the Soundtrack to Josephine Network’s Winter Wonderland
The singer-songwriter talks Three Chimes, At Silent Palace!.
Revisited: How to Produce a Successful Indie Film in Three Easy Steps (by Doing Everything Wrong)
Producer William Rosenfeld on his unconventional approach to making the horror hit It's What's Inside, which sold for $17 million at Sundance.
Best of 2024: For Dinahfire, the New Ms. Boogie Record Is Brooklyn
The NYC producer/ DJ talks The Breakdown.
522: Yotam Ottolenghi Stops By!
London chef and author Yotam Ottolenghi puts out cookbooks that meet at the intersection of practical and cool—with a recipe development process that is part Warhol’s Factory, part Bon Appétit Test Kitchen, and pure Ottolenghi. After tackling baking with his terrific book Sweet, and before that putting Israeli cooking on the international stage with Jerusalem, he most recently tackled the concept of comfort with his incredible new book Comfort. In this conversation, we consider the many ways comfort food is served around the world, and how personal preference plays a major part in the quest for ultimate comfort. The result is a conversation that circles the globe and brings one of my all-time favorite recipe writers into focus. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
