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Slow Food Live

WATCH, LEARN AND ENGAGE IN SLOW FOOD FROM HOME.

Slow Food Live brings Slow Food into your home with free, virtual webinars and conversations led by experts in a skill or topic that you can join from anywhere on your digital device.

After 8 months and 50 sessions, we are taking a break from Slow Food Live in December to plan more great content in 2021! Watch the 2020 sessions at the links below or explore whats happening online at Terra Madre 2020.

Thanks to our great guests, panelists, partners, supporters and viewers for your time and energy this year!

Chaat Party with Maneet Chauhan and Jody Eddy

Maneet Chauhan and Jody Eddy discuss chaat — the iconic savory snacks that they tasted in the kitchens, markets, and train stations of India on an epic cross-country railway journey — and the making of their book Chaat: Recipes from the Kitchens, Markets, and Railways...

Sukuma Wiki and a Conversation with Hawa Hassan

In this class, Basbaas Sauce founder and author Hawa Hassan cooks Sukuma Wiki, a classic Kenyan collards green dish shared in In Bibi's Kitchen, her new cookbook that weaves the recipes and stories of grandmothers the from East African countries that touch the Indian...

Bang Bang Chicken with Cathy Erway

Cathy will demonstrate the recipe for Bang Bang Chicken from her new cookbook Sheet Pan Chicken. Cathy Erway is a Brooklyn-based food blogger and freelance writer. Her blog, Not Eating Out in NewYork is based on a two-year mission to forego restaurant and take-out...

Pink Blini with Darra Goldstein

Darra demonstrates the recipe for Pink Blini from her new cookbook Beyond the North Wind. These gorgeous deep-pink pancakes were beloved by the great Russian poet Alexander Pushkin. While cooking them up, Darra will share her expert cultural commentary on the dish's...

Rice Paper Deep Dive with Andrea Nguyen

Andrea discusses all things rice paper, including how it's made, the different kinds, what’s most accessible, and how to roll your own like a pro. Andrea Nguyen is one of the country’s leading voices on Asian cuisine and the author of the acclaimed Asian Dumplings,...

Meaty Vine Leaf Pie with Sami Tamimi and Tara Wigley

Watch the authors of Falastin — Sami Tamimi and Tara Wigley, the Ottolenghi restaurants’ executive chef and partner — demo their Meaty Vine Leaf Pie recipe from the cookbook, a soulful tour of Palestinian cooking today. SAMI TAMIMI was born and raised in Jerusalem and...

Recipes from Turtle Island

We spoke with Chefs Crystal Wahpepah of Wahpepah's Kitchen, Nephi Craig of Cafe Gozhoo, Elena Terry of Wild Bearies and Sean Sherman the Sioux Chef about their recipes, Indigenous land stewardship and sharing the wisdom and flavor of Indigenous food.

All About Amaro with Brad Thomas Parsons

Brad Thomas Parsons told us all about about Amaro, his favorite makers, and the history behind the spirit. We prepared four cocktails with recipes from Parsons' books, so get out your happy hour gear! Brad Thomas Parsons is the author of Bitters: A Spirited History of...

Make Mochi with Kaori Becker

Learn to make mochi with Kaori Becker, author of Mochi Magic and a cook specializing in Japanese cuisine. Growing up “hapa” (half-Japanese) in the Bay Area, she was drawn to her mother’s Japanese home cooking, especially sweets and baked goods. Together with her...

How to Break Down a Chicken with Stacie Billis

Knowing how to break down a chicken helps save money, makes for more flexible cooking, and doesn't take any time at all. It's one of those home cooking skills that, once you practice it, makes you wonder why you weren't doing it all along! Stacie Billis is the author...

Watch Slow Food Live Sessions

30 Year recipe collection

In December, we put together a collection of recipes to celebrate 30 years, from a dozen creative and inspiring chefs that include Sean Sherman, Julia Turshen and Dan Barber. We hope you can nourish your homes and hearts with some of the recipes inside.

Yummy & Healthy Recipes for Kids

We created a collection of Yummy & Healthy Recipes for Kids with support from FAO North America to commemorate World Food Day. You’ll find a dozen fun and simple plant-based recipes in the booklet, perfect for lunch at home or a cooking class at school!