Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish.
This episode features Chef Lena Ciardullo from New York’s Marta as she grills and smokes a heritage pork chop, makes a grilled puntarelle salad with a smoked onion dressing, and wood-fires a three-mushroom pizza.
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