Literary scholar Rebecca May Johnson earned her PhD studying Homer’s Odyssey, but now she’s analyzing a new kind of text: Marcella Hazan’s tomato sauce recipe. Johnson reveals how studying a recipe isn’t all that different from studying Ancient Greek, and what you can learn from cooking the same recipe a thousand times. Plus, Hetty McKinnon celebrates vegetables and her father’s legacy in her latest cookbook, Tenderheart; Kenji López-Alt and Chris close out their egg-peeling debate with help from our listeners; Dan Pashman cements tinned fish as much more than a passing fad; and we prepare Chicken Fatteh from Jordan.

Listen to the podcast here: https://www.177milkstreet.com/radio/tomato-sauce-cooked-1-000-times-one-womans-culinary-odyssey