Home Cooking 2 Babka 2 Furious
Sep 26, 2025
Recorded live in San Francisco, the hosts dive into a transformative food experience with Sicilian almond granita and share insights on Samin's new cookbook. They discuss the personal touches in her writing and the beauty of communal meals. Samin emphasizes the importance of making low-skill, high-reward dishes and lowering the stakes for home cooks. With a focus on menus for gatherings, Samin also shares her thoughts on recipe flexibility and the sentimental power of food poetry that connects us all.
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Episode notes
What Makes A Babka
- Samin describes babka as an enriched, braided loaf often layered with cinnamon or chocolate.
- She brought a babka from Loquat bakery for Rishi and called it the yummiest breakfast or dessert bread.
Sicilian Almonds Revelation
- Samin recounts a pilgrimage to Noto, Sicily to taste Cafe Sicilia's almond treats and granita on brioche.
- The local Sicilian almonds tasted intensely floral, making almond milk granita unforgettable to her.
Book Is Personal And Practical
- Good Things shares Samin's voice and teaching approach but is more personal and present than Salt, Fat, Acid, Heat.
- The book's photos and structure intentionally reflect her home life and cooking habits.
