Unplated with Antonio Diaz
Unplated with Antonio Diaz is a podcast that dives into the stories of chefs, entrepreneurs, and innovators shaping the world of food and hospitality.
Explore-
San FranciscoFrom India to San Francisco: Gujarati Cuisine with Chef Heena Patel
San Francisco's Besharam is an Indian restaurant showcasing regional Gujarati cuisine. It’s a menu that honors the traditional dishes of Chef Heena Patel’s childhood but mirrors the story of her travels from India, through London and finally San Francisco.
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The Ben Hundreds Playbook: From Streetwear King to Restauranteur
In this episode, Ben Shenassafar (aka Ben Hundreds) talks about the evolution of The Hundreds and his transition from streetwear to hospitality, opening The Benjamin restaurant in Hollywood.
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Cooking with World’s Best Chef Elena Reygadas
Discover how World’s 50 Best Female Chef Elena Reygadas uses hoja santa, a sacred Mexican herb, to elevate both savory and sweet dishes at Rosetta in Mexico City’s Roma Norte.
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Making Handmade Pasta with San Francisco’s Best Pasta Chefs
Join Chef Casey as she steps into the kitchen to knead, shape, and cook some of Flour + Water’s most popular pasta dishes.
Our New Podcast
Chris Bianco: The Man Behind the Best Pizza In America
The James Beard Award winning pizzaiolo, Chris Bianco, began making waves in the culinary world with Pizzeria Bianco, which opened in 1988 in a small corner of a grocery store in Phoenix, Arizona. What started as a modest venture has since become what many consider to be the best pizza in America.
How One of Mexico City’s Best Chefs Makes the Perfect Tortilla
Siembra Comedor y Tortillería in Mexico City’s Polanco district specializes in heirloom corn-based dishes, with Chef Karina Mejía expertly preserving the art of masa in every creation.
Introducing
A crowdsourced and global directory of farmers, producers, restaurants and purveyors selling the products we all need for cooking at home.
Can You Cook Without Technology? Dunsmoor Says Yes
Chef Casey joins Brian Dunsmoor of his namesake restaurant, Dunsmoor, in Los Angeles to cook without technology—just fire.
The Cali-Pali Ceramic Collection: Honoring Palestinian Culture, Craft, and Hospitality
Introducing The Cali-Pali Collection, a ceramic collection honoring Palestinian culture, the resilience of its people and the universal language of hospitality.
Rebel Kitchens: Evil Cooks
Alex García and Elvia Huerta infuse their pop-up, Evil Cooks, with a dash of witchcraft and a heavy dose of attitude. This traveling culinary experience merges the grit of street taquero culture with the raw energy of metal and punk music. Whether at home or Smorgasburg LA, they conjure up tentacled tacos al pastor, monstrous burritos, and wickedly delicious tortas.
Featured Recipes
For the Home Cook
Tagliatelle with Sausage and Chianti Classico Ragu
This hearty and silky tagliatelle with sausage and Chianti Classico ragu recipe combines all the flavors that speak to the hidden streets of Florence. Perfect for a dinner for two or served family-style before the main course.
Cocktails For Aperitivo Hour
Get started with aperitivo hour at home with these riffs on Italian cocktails.
Gullah Geechee Home Cooking’s Chicken Perloo
Chicken perloo is a mouthwatering reminder of the importance of chicken in Lowcountry and Gullah Geechee cooking.
Bamia (Okra Stew)
A recipe for bamia, an East African okra stew from Eritrean chef, Menal Ghebremeskel Kidane.
Reem Assil’s Chocolate Chip-Tahini Cookies
Chef Reem Assil's Arab take on the classic chocolate chip cookie.
Featured Contributors
Phoebe Hunt
Dalla Lola: The Modern Trattoria
Fourth-generation chef, Matilde Pettini, proves that tradition and innovation can go hand in hand, even in Tuscany.
Zahra Spencer
Barbados’ Bold Quest To Claim the “Birthplace of Rum”
From its sinister beginnings, Barbados’ rum is steeped in a rich and complicated legacy that today’s local rum producers are on a mission to reclaim.
Lindsey Allen
Okra’s Journey To and Through the American South
Tracing okra’s journey to Southern staple status means acknowledging the vegetable’s West African roots—and the people who brought it here.
Dakota Kim
At Sohui Kim’s Restaurants, Korean Food Is American as Apple Pie
Sohui Kim is at the forefront of technique- and flavor-driven Brooklyn cuisine with her three restaurants, where she serves Korean-inflected American food derived from her family memories and ancestral traditions.
Paola Nagovitch
Artisanal Rum Distilleries Make Room for Themselves in Puerto Rico
Local Puerto Rican producers like San Juan Artisan Distilleries are innovating to find a niche in an industry dominated by rum giants that have been in business for decades.
Marianne Dhenin
The Empire of Palm Oil and the Making and Unmaking of Racial Capitalism
A critical reading of palm oil reveals the structural cruelties of our world—and how we might make a new world in its place.
