№ 90: Easter, Passover, and the Dubious Trend of Soda-Flavored Foods

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome to the video era: A warm welcome to our podcast listeners as we officially embrace both audio and video on Substack. Plus, a big hello to Rob Machado, Christy, Marianne, Susan, Deb, and our friends watching from Brooklyn!* 0:31 — St. Patrick’s Day shenanigans: Neither of us is Irish, but we’re definitely wearing our green and celebrating anyway.* 0:40 — The debut of “Winchell the Wattle”: It’s the end of turtleneck season, which means it’s time to embrace the author-photo scarf look.* 1:42 — An Irish-Italian Boston Funeral: Amy shares a beautiful story about a Quincy funeral that perfectly blended Irish and Italian traditions with potato and chicken dishes at the Sons of Italy.* 3:25 — The Soda Bread run-down: We discuss Darina Allen’s moist yogurt version, Amy’s apple and currant recipe, and Nancy Mock’s decadent chocolate chunk soda bread.* 7:00 — The Secret to Stuffies: A deep dive into New England stuffed quahogs, complete with Portuguese sausage, and why Mama Leite’s recipe remains a closely guarded secret.* 9:33 — Meltdown in the Photo Studio: David recounts his struggles baking his 20-year-old Portuguese orange olive oil cake for Clare Barboza’s photoshoot. Plus, the magic of DIY “Cake Goop” to save your Bundt pans.* 22:30 — Easter & Passover Planning: Amy preps for an Adina Sussman-inspired Passover and family biscotti, while David plans a menu featuring ervilhas com ovos and Italian roast leg of lamb.* 28:09 — Brisket Two Ways: We discuss the legendary Nach Waxman brisket method versus the shockingly delicious mid-century Coca-Cola brisket with Heinz chili sauce.* 30:56 — Fast Food Abominations: Taco Bell’s Mountain Dew Baja Midnight Pie and Dr* Pepper Johnsonville Hot Dogs enter the chat.* 36:11 — Depression-Era Baking & Mid-Century Nostalgia: A trip down memory lane discussing tomato soup cake, mayo cake, mock apple pie, and the sticky joy of collecting S&H Green Stamps.* 39:35 — Grandma’s Cream Cheese Pesto: Amy shares her grandmother’s thrifty, modern mid-century trick for making pesto without expensive pine nuts.Recipes* Yogurt Irish Soda Bread* Irish Soda Bread with Currants and Apple* Nancy Mock’s Chocolate Soda Bread* Eton Mess with Lemon Curd and Raspberries* Stuffies (Stuffed Quahogs)* Creamy French Chicken Stew (Blanquette de Poulet)* Portuguese Orange Olive Oil Cake* Homemade “Cake Goop”* Applesauce Bread* Porridge Bread* Almond and Anise/Sambuca Biscotti* Ervilhas com Ovos (Portuguese Peas with Eggs and Bacon)* Italian Roast Leg of Lamb (with garlic, rosemary, and lemon)* Nach Waxman’s Brisket* Cider Braised Brisket* Cider-Braised Pork, Apples, and Vegetables* Coca-Cola Brisket* Dr Pepper Glazed Ham* Spiced Carrot Cake* Tomato Soup Cake* Mayonnaise Cake* Hardtack/Depression Era Spice Cookie* Ritz Cracker Mock Apple Pie* Cream Cheese PestoBooks and Publications* Becky Selengut’s upcoming cookbook (photographed by Clare Barboza)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com