This week, we're talking with Edward Lee—chef, independent restaurateur and founder of the LEE Initiative. In response to restaurant closures across the country, the LEE Initiative has formed a nationwide coalition of restaurants that have been transformed into relief kitchens for restaurant workers. Also on this week’s show, we chat with chef Iliana de la Vega about authentic Oaxacan cuisine; Adam Gopnik discusses the three stages of culinary passion; and we make England’s Eton mess.To learn about what Edward Lee and other chefs around the country are doing to help people during the crisis, go to<a href="http://leeinitiative.org" rel="noopener noreferrer" target="_blank"> leeinitiative.org</a>Get this week's recipe, Eton mess: <a href="https://www.177milkstreet.com/recipes/raspberry-pistachio-meringue-with-spiced-whipped-cream" rel="noopener noreferrer" target="_blank">https://www.177milkstreet.com/recipes/raspberry-pistachio-meringue-with-spiced-whipped-cream</a> <hr> Hosted on Acast. See <a target="_blank" rel="noopener noreferrer" href="https://acast.com/privacy">acast.com/privacy</a> for more information.

Nigella Lawson on Hash, Traybakes, Salad Snobs and Kierkegaard

Every week, Milk Street Radio travels the world to find the most fascinating stories about food—a detective who tracks down food thieves and a look inside the most famous (and often scandalous) restaurant kitchens—and interviews with culinary icons such as José Andrés, Padma Lakshmi, Jacques Pépin, and Marcus Samuelsson. And on Milk Street Radio you can always find the unexpected: the comedian who ranks apples using an elaborate 100-point system, the scientists who study if vegetables have souls, and the journalist who reveals the world’s 10 biggest food lies. We also answer our listeners’ cooking questions, find out how to make the perfect cup of coffee, and share how to eat your way through Italy.