Yucatecan seafood, taters, spring chickens and pie

Hosted by
Jonathan Gold seeks out Yucatecan seafood at Holbox in the Mercado La Paloma. Raghavan Iyer gives us a tutorial on taters from his new book, “Smashed, Mashed, Boiled and Baked — and Fried Too!” Then Laura Avery talks to farmer Meredith Bell and Terra Cotta chef Danny Ye about spatchcocking free-range chickens. Plus: Phoebe Wood shares a recipe for her baked ricotta, orange blossom and date pie.

Photo by Kirsten Jenkins

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Laryl Garcia, Abbie Fentress Swanson, Camellia Tse, Joseph Stone