When you think of baked fruit desserts, pie might steal the spotlight, but there's a world of regional sweet treats waiting to be known.

Learn about these rustic, practical desserts - from North Carolina sonkers to French Tarte Tatin - that have satisfied hungry families for generations.

**This episode of Passing the Plate is sponsored by StoriedBook Recipes from Storied. Visit storied.com/plate or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.

Keep the learning going with this websites and resources:

• Surry Sonker Trail
• Crisp, Crumble, Cobbler, and Buckle: Here’s the Lowdown on These Easy Fruit Desserts
• Old-Fashioned Apple Pan Dowdy Recipe | The Kitchn
• Crisp, Crumble, Betty, Or Buckle: Which Is Which? – Farmers’ Almanac – Plan Your Day. Grow Your Life.
• What’s the Difference Between a Crisp, Crumble, Cobbler, Slump, and Buckle?
• Curnonsky
• Recreating a 1933 Apple Pandowdy

See show notes at www.passingtheplate.org/61.

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Meet the woman behind the recipes! This week, Lisa sits down with Ashley to uncover the journey that led her to become a food writer, recipe developer, and cooking class instructor.

This candid conversation serves up a fresh perspective on Ashley's food-focused life.

Find Ashley at:

• Visit the Big Flavors from a Tiny Kitchen website
• Big Flavors events schedule
• Big Flavors newsletter
• Follow Big Flavors on your favorite social media channel!
  • Instagram
  • Facebook
  • Pinterest
  • YouTube
  • TikTok
  • Bluesky
  • Threads

Keep exploring and learning about Ashley’s food world!

• Freeze your veggie scraps to make stock in the slow cooker
• Jacques Pépin
• Broiler Kebab
• Spatchcocked Roasted Turkey

**This episode of Passing the Plate is sponsored by StoriedBook Recipes from Storied. Visit storied.com/plate or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.

See show notes at www.passingtheplate.org/60.

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Can't tell your bourbon from your whiskey? Don't know why mint juleps and the Kentucky Derby go hand-in-hand? We've got you covered.

This week, we're pouring a glass of Kentucky's liquid history as we trace how these spirits shaped American culture. Join us for this spirited conversation just in time for Derby weekend.

Keep the learning going with these resources and websites:

• Our sponsor: Storied.
• Mint Julep cups
• The History of the Mint Julep Is a Lot Deeper Than You Think
• Mint Julep: History of a Classic Cocktail
• Whiskey or Whisky: What’s the Difference?
• 50+ Fun Whiskey Trivia, Facts and History
• The difference between bourbon and whiskey
• Moonshine and Whiskey: What’s the Difference?
• Mixology Monday: The Sazerac
• Phylloxera
• Peanut Butter Banana Milkshake with Bacon
• Spiced Cranberry Sauce with Bourbon
• Bourbon Whipped Cream
• Bourbon Bacon Pecan Pie with a Whole Wheat Crust
• Pioneer Woman’s Whiskey Glazed Carrots
• Teuscher Chocolates of Switzerland

See show notes at www.passingtheplate.org/59

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Step back to Easter Sunday, 1920. We'll recreate the sights and smells of holiday tables across America through recipes, advertisements, and family stories.

Learn about traditional dishes that graced these feasts, regional variations, and how Prohibition shaped celebrations.

Keep the exploration and learning going with these resources and websites.

• Newspapers.com
• Unlocking Ancestral Secrets in the Newspapers!
• How To Find and Use Historical Newspapers in Your Genealogy Research

Discover which customs endured and which faded with time. See show notes at www.passingtheplate.org/58.

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Pull up a chair as we chat with co-host Lisa Lisson about her path into genealogy and food history.

She shares pivotal moments that shaped her career, practical research tips, and how tracing family recipes sparked bigger historical questions.

Lisa opens up about lessons learned, research wins, and why understanding our ancestors' lives through food matters. See show notes at www.passingtheplate.org/57.

Learn about searching for your ancestors and discovering your family history with the following resources:

• Sign up for the Are You My Cousin? newsletter and get actionable genealogy tips each week in your inbox
• Explore Your Culinary Heritage During Your Genealogy Tour
• Are You My Cousin? – Lisa’s website
• Are You My Cousin? YouTube Channel
• Family Search
• Ancestry
• MyHeritage
• Find My Past

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Want that restaurant vinaigrette or bakery cookie at home? We'll share strategies for recreating beloved dishes, starting with simple observation and tasting notes.

Learn the art of recipe detection through real attempts - like a NYC bakery's famous chocolate chip cookies and a restaurant's signature balsamic dressing.

Plus, practical tips for experimenting, adjusting portions, and knowing when "close enough" hits the spot. See show notes at www.passingtheplate.org/56 .

Mentioned in the episode:

• Copycat recipe cookbooks
• Alice’s Tea Cup Cookbook on Bookshop or Amazon
• Goldbelly
• Guava Cooler Tequila Cocktail
• Homemade Fajita Seasoning (Penzeys Copycat)
• Creamy Balsamic Vinaigrette
• Garlicky Broccoli Rabe
• Turkey Salad Tea Sandwiches with Dried Cherries
• Espresso Chocolate Chip Brownies (Starbucks Copycat)
• Dry Brine Seasoning Blend for Poultry
• Tropical Fruit + Chocolate CBD Parfait
• Watermelon Sugar High Tequila Cocktail

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

This aromatic spice shaped trade routes and transformed cuisines across continents.

We'll talk all about cinnamon's rich history, bust common myths, and share creative uses beyond desserts.

Learn about the amazing variety of cinnamon types, plus discover its surprising role in savory dishes across global traditions. See show notes at www.passingtheplate.org/55 .

Links and websites mentioned in the episode:

• Episode 33: Spice It Up: Creating Your Own Flavorful Blends
• Cinnamon History and Uses from The Spruce Eats
• Why Ceylon Cinnamon Is So Expensive - video
• The History of Cinnamon | MySpicer.com | Spices, Herbs & Blends
• Cinnamon Verum
• Cinnamon Tree Leaves
• Cinnamon Quills
• Royal Cinnamon
• Cinnamon Collection (3 piece set - includes royal cinnamon, cinnamon verum, and cinnamon quills)
• Penzeys Cinnamon
• Vietnamese Cinnamon
• Ceylon Cinnamon
• Korintje Indonesia Cinnamon
• Broiler Kebab Sheet Pan Meal
• Persian Meatloaf
• Spiced Mulled Wine
• Three Bean Chili

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

We're exploring the essential role of side dishes in creating memorable meals. Learn how these supporting players have evolved from simple vegetable sides to creative culinary statements.

This episode uncovers traditional wisdom about meal balance while exploring modern approaches to side dish innovation. Get ready to make your side dishes shine!

Keep the learning going as you explore the resources and links in today’s episode.

• Cucumber & Cannellini Bean Salad with Dill
• Green Lentils
• Warm French Lentil Salad from Bob’s Red Mill
• Ashley’s favorite garlic bread
• Sheet pan roasted green beans
• Homemade grill seasoning
• Fridge Love on Amazon or Bookshop
• Mayo Clinic Nutrition and Healthy Eating

See show notes at www.passingtheplate.org/54

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!