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SALT PIG

SALT PIG

Auteur(s): Elinor Hutton & Lukas Volger
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Lukas and Ellie really hate washing greens. We may be two professional cookbook writers, but when the aprons come off, we eat quesadillas for dinner more often than we might like to admit. Real home cooking is improvisational, intimate, surprising, creative, sometimes mundane, sometimes memorable, and always best when debriefed with a pal. Topics include: dried mushrooms and where to use them, making stock out of arguable trash, the joy of broccoli pancakes, what not to bring to a dinner party, how we really clean our cast iron pans (even when people say not to), gauging the lifelessness of one’s sourdough starter, and a seemingly neverending discussion on how to pronounce fricassee. Join us as we get together to break down the flops, the good enoughs, and the pleasures and hilarity of home kitchen life.

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Elinor Hutton has been a writer, ghostwriter, editor, and publishing and culinary consultant since 2010. She’s worked on more than 25 books to date, including four New York Times bestsellers, most recently as the co-author of Gisele Bündchen’s Nourish. She’s also judged the James Beard awards twice, ran the test kitchen for a meal-kit company, and has worked in book packaging and design.

www.elinorhutton.com


Lukas Volger is the author of six cookbooks, including Start Simple and Bowl, and has collaborated on numerous other cookbooks, including two New York Times bestsellers. Previously, he co-founded the award-winning queer food journal Jarry, and created a line of premium, fresh, and locally made veggie burgers called Made by Lukas. He lives in Brooklyn. www.lukasvolger.com


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  • Mildly Desperate Dinners

    Mildly Desperate Dinners
    Mar 17 2026

    Welcome to Salt Pig! Dinner must be made most nights, but sometimes you have no plan or ingredients lined up. We’re there often! This week, Lukas and Ellie describe some of their solutions to last-minute meals—both the odd and the obvious—and some surprise ingredients that get us over the line. Plus, is it gross or just wildly efficient to squeeze citrus with your bare hands? Asking for a friend.

    Discussed in this episode:

    • Lotus Foods Brown Rice and Millet Ramen
    • Lukas’ House Slaw and One-Pan Pasta & Beans with Asparagus
    • Catherine Newman’s 2-Ingredient Slaw
    • The Caramelized Fish Sauce Tuna that Lukas has mentioned before

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    34 min
  • Water Is the Best Ingredient

    Water Is the Best Ingredient
    Mar 10 2026

    Welcome to Salt Pig! This week, we're celebrating the glory of tap water. Ellie and Lukas break down the numerous ways that water is one of the most useful ingredients in our cooking and helpful tool in the kitchen—from controlling temperature in a pan and dispersing flavor, to making the purest-tasting soups, risottos, and more. Plus, catch Ellie’s quick lemon spaghetti and Lukas’ hot take on leftover pasta. Join us, and if you enjoy — please like and subscribe!

    Discussed in this episode:

    • Via Carota's Insalata Verde
    • Does Pasta Water Thicken the Sauce? by Nik Sharma
    • Gabrielle Hamilton's Endive Salad in the Puntarelle Style


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    33 min
  • What Recipes Get Wrong

    What Recipes Get Wrong
    Mar 3 2026

    Welcome to Salt Pig! Does our society’s penchant for using recipes broaden the horizons of home cooks, or constrain them? This week, Lukas and Ellie discuss who recipes are written for, what a successful recipe is, and what to do when a finished recipe needs something beyond the page. Plus a hand’s-off technique that is balm to one’s often-overcooked sockeye salmon. Join us, and if you enjoy — please like and subscribe!

    Discussed in this episode:

    • Calabrian Chili Peppers, the BIG jar
    • Samin Nosrat’s Scallion Pancake and Scrambled Egg Tacos
    • The New York Times No-Recipe Recipes
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    37 min
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