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Teaberry Gelatin
This is retro and wonderful, and nothing at all like the flavored gelatin molds with fruit that you ate as a child. A refreshing mix of fruit teas and fresh berries, it is as pretty as can be and…
Roasted Red Grapes and Shallots
Here is a great addition to a holiday table. Or use it on a more regular basis with roasted chicken or lamb. You can roast the grapes and the shallots at the same time, as long as you watch the…
Red Onion Jam
Cooked onions, especially red onions, sweeten and caramelize and taste totally different from raw onions. This is great used as a spread on sandwiches or panini or served as a condiment with roasted…
Dilled Yogurt Sauce
There is no better accompaniment to Yellow Tomatoes Stuffed with Lamb Sausage and Orzo than this cooling, refreshing sauce. It is also tasty spooned into pita pockets stuffed with crisp mixed…
Mustard Applesauce
This applesauce is chunky and has character and a certain clout. Like most of our accent condiments and sauces, we use this in different ways: with beef, chicken, pork, or veal; as a sandwich spread;…
Pickled Vegetable Relish
Here vinegar serves to soften and flavor a combination of colorful vegetables. Use this as you would any relish, for spark, on sandwiches, roasted meats, and grilled or poached seafood.
Sweet-and-Hot Pepper Relish
Red and yellow bell peppers combine with harissa, a Tunisian hot chili sauce, to make a lively, rustic sauce that is especially good with meaty fish steaks, like tuna or swordfish. Or try it with…
Pancetta and Black Olive Sauce
The bold flavors of Southern Italy- anchovies, black olives, and pancetta- make this sauce a superb foil for simple roast turkey . This is also good on pasta and as a topping for pan-seared…
Tapenade
You can use tapenade in sandwiches, as a dip, or to dress grilled fish, spread on toast as an appetizer, or swirl into vegetable soup. The powerful flavors of Provence olives and garlic-plus oil-…
Croutons
We love croutons at Mangia and make several different kinds. These are the ones we use in our Caesar Salad. Snack on them, add them to soups, toss a few into other green salads. The concern with…
Mangia's Vinaigrette
When making vinaigrette, always use quality olive oil and vinegar. Vary the vinegar here, if you like. Red wine vinegar has more intensity than white wine vinegar and is good matched with more…
Yellow Tomatoes Stuffed with Lamb Sausage and Orzo
Inspired by Nancy's trip to Turkey, these tomatoes will taste even better if they've been grown in your own garden. In that event, use whatever color you have yellow or red.
Spicy Marinated Roasted Turkey Breast
Toasting seeds brings out their flavor, and you will be able to identify the cumin and coriander in the Indian marinade we use here. The longer you marinate the turkey, the better: We suggest 24…
Pear Chutney
This is perfectly wonderful with duck, or another poultry. You might also swirl it into a curried soup for an intriguing bit of additional flavor and body. You could also serve it with soft, ripe…
Nancy's BBQ Sauce
This is a sweet sauce, with some tang from the apple vinegar and a little heat from the cayenne. Use it on pork, hamburgers, steak, barbecued beans, or shrimp. This is the sauce we use on our…
Parsley Pesto
This can be used in countless ways, and unlike Classic Pesto it can be made year-round because of the availability of parsley. We like this best on sandwiches and panini. The variation with tasty…
Classic Pesto
If you grow your own basil at home, then you can whir up a batch of this whenever the spirit moves you. It is the flavor of summer, especially when served with home- or locally grown tomatoes.
Ancho Chile Mayonnaise
Ancho chile peppers are poblano peppers that have been dried. Each has its own flavor, one quite different from the other. In different parts of Mexico, where the ancho chile is used profusely,cooks…
Anchovy Dressing with Capers
This is for anchovy lovers-and we are, so we make a lot. Don't be tempted to halve the recipe: Mashing anchovies takes time and, anyway, there are any number of wonderful ways to use this. Besides…
Pork Loin Larded with Garlic and Black Pepper in Tomato-Wine Sauce
Ricardo grew up in a conservative household, in the middle of the last century, in Mexico, which didn't make it easy to learn his mother's cooking secrets and recipes. But, truly, persistence and…
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Mangia has published 204 episodes since January 2023, covering topics in Arts, Education.
Mangia is currently dormant with new episodes hourly. Average episode length is 2m.
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