The Recipe Box

The Recipe Box is a podcast about the recipes we love, the stories behind them, and the many ways we make them. Hosts Niki Davis and Stephanie Rhodes explore one recipe each episode with a guest who’s convinced their version is the best. Together, they dig into food memories and the traditions that shape how recipes evolve across families and generations. The Recipe Box airs every other Thursday at 12:00 noon Central Time.

The Recipe Box is a arts podcast hosted by Unknown Host, with 15 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Unknown Host hosts The Recipe Box, a arts show with 15 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

• 

  Episode #14

  The Great SPAM Debate

  Aug 27, 202638 min

  SPAM. You either love it or you don’t. Either way, this little can of pork has a much bigger story than most people give it credit for. SPAM enthusiast Veronica Barman of Hip Grandma Life joins us on this episode to talk about SPAM’s surprising history, its role in global and Hawaiian cuisine, and her family SPAM recipe. Veronica’s SPAM and macaroni bake actually started as an AWANA recipe assignment when she was a kid, and it became what she calls a family legend. It was the first meal she ever cooked completely on her own, and years later, it became the first meal she cooked for her four-year-old stepson, a meal he still talks about today. She walks us through the recipe and shares memories of her dad's "Christmas eggs," a scramble of SPAM, eggs, and cheese that showed up on the table every Christmas morning. And she took us back to her very first solo road trip, which included a stop at the SPAM Museum in Minnesota, a quirky little detour that ended up planting the seed for what's now her project, Quirky Roadside USA, a Facebook community quickly approaching 200,000 members. Find Veronica At Hip Grandma Life: hipgrandmalife.com or www.facebook.com/HipGrandmaLife Quirky Roadside Attractions Facebook group: www.facebook.com/groups/1270482290602713/ Special Thanks Production: Benjy Jeffords, SIU School of Journalism and Advertising Marketing: Salukis AdLab Music: MisunderStudios www.misunderstudios.com Find Hosts Niki and Stephanie at: rootedinfoods.com The Recipe Box on Facebook: www.facebook.com/RecipeBoxPodcast The Recipe Box on Instagram: @TheRecipeBoxPodcast

  ListenShow Notes
• 

  Episode #13

  A Lithuanian Dumpling Wearing Someone Else's Name

  Aug 13, 202637 min

  There's something truly special about recipes that get passed down with a made-up name attached. This week we talk about Lithuanian meat dumplings. The story starts with a recipe name that doesn't quite match the dish. Our guest, Tiffany Yepsen, grew up eating what her family calls "bon-dukies." It sounds like a real Lithuanian word, and it almost is. Bandukės is a traditional Lithuanian dish. But when we dug into what Tiffany's family actually makes, the dish itself is closer to koldūnai, a dumpling made with a thin sealed dough and a seasoned meat filling. The name stuck from one dish, and the technique came from another. Sometimes this happens when a recipe travels through generations and is adapted to what ingredients are available to the family. Tiffany is the Executive Assistant at VisitSI, one of our local tourism bureaus. She told us about her grandmother's dumplings on a road trip to the Midwest Travel Network annual conference. We had such fun talking about this that we knew she had to be on the podcast. In this episode, Tiffany walks us through the dough and the meatball-style filling. She tells us how her grandmother taught her to roll, shape, and seal each dumpling, and how the family serves them at the table. If you've got a dish in your family with a made-up name or a name that doesn't quite match what's on the plate, we want to hear about it! Connect with VisitSI Website: https://visitsi.com/ Facebook: https://www.facebook.com/VisitSI Special Thanks Production: Benjy Jeffords, SIU School of Journalism and Advertising Marketing: Salukis AdLab Music: MisunderStudios www.misunderstudios.com The Recipe Box on Facebook: www.facebook.com/RecipeBoxPodcast The Recipe Box on Instagram: @TheRecipeBoxPodcast

  ListenShow Notes
• 

  Episode #12

  A Homesteader's Guide to Fermenting Sauerkraut

  Jul 30, 202632 min

  On this episode of The Recipe Box, we sit down with homesteader Jennifer Webb of The Bee Charmer to talk about sauerkraut. We get into how cabbage and salt turn into this tangy, crunchy staple through fermentation, and Jennifer shares how her German roots in Southern Illinois shape the way she makes it. If you've ever wanted to try fermenting at home but didn't know where to start, this might be your gateway conversation. We talk through the continual-batch method, ways to cook with sauerkraut, how to can it for later, and easy ways to start experimenting in your own kitchen. Find The Bee Charmer Facebook: https://www.facebook.com/theBEEcharmerOG Website: https://thegreenweasel.wordpress.com/ Special Thanks Production: Benjy Jeffords, SIU School of Journalism and Advertising Marketing: Salukis AdLab Music: MisunderStudios www.misunderstudios.com The Recipe Box on Facebook: www.facebook.com/RecipeBoxPodcast The Recipe Box on Instagram: @TheRecipeBoxPodcast

  ListenShow Notes
• 

  Episode #10

  Will Travel with Sara for Bread Pudding!

  Jul 2, 202622 min

  On this episode of The Recipe Box, we talk about one of our favorite comforting dishes. Bread pudding started as a practical way to use stale bread in medieval kitchens and eventually turned into the rich, regional comfort food you’ll find all over America today. We’re joined by Sara Broers, from Travel with Sara and the Midwest Travel Network. Sara has a habit of hunting down bread pudding whenever she travels. She talks about what she looks for in a good bread pudding, and some of the memorable places she’s found it. It’s a fun way to see how the dish reflects local tastes and the culture of culinary travel. As we talk, the conversation naturally shifts to family stories, food memories, and why certain recipes stick with us. It’s a reminder to make your own version and share it with someone you love. Catch up with Sara Broers Travel with Sara: travelwithsara.com Midwest Travel Network: midwesttravelnetwork.com Lucy Buffet’s Blueberry Almond Bread Pudding Special Thanks Production: Benjy Jeffords, SIU School of Journalism and Advertising Marketing: Salukis AdLab Music: MisunderStudios www.misunderstudios.com Find the Recipe Box The Recipe Box on Facebook: www.facebook.com/RecipeBoxPodcast The Recipe Box on Instagram: @TheRecipeBoxPodcast

  ListenShow Notes
• 

  Episode #9

  Gnocchi Making and Family Traditions

  Jun 18, 202623 min

  On this episode of The Recipe Box, we dive into the story behind gnocchi. We’ll talk about where it comes from, how it’s made, and how it’s served. We welcome our guest, Maggie Stacy, who shares her family’s gnocchi recipe that uses potato flakes, which is such a smart twist on the traditional method. More than anything, we end up talking about how recipes connect us to the people who taught us to cook. These dishes carry stories, memories, and little techniques that get passed down without anyone recording them. It’s a reminder to try your own variations, ask questions, and share your family’s food stories while you can. From the Recipe Box of Maggie Stacey Homemade Gnocchi 1½ cups water 1½ cups potato flakes 2 egg yolks 2 cups all‑purpose flour (plus extra for dusting) Bring the water to a boil and add the potato flakes and stir until the mixture looks like mashed potatoes. Let it cool for a minute so it’s warm, not hot. Stir in the egg yolks until fully incorporated. The mixture should be soft and a little sticky. Add the flour and gently knead until the dough comes together. It should feel soft and pliable. Divide the dough into 3–4 pieces. Roll each piece into a rope about ¾ inch thick. Cut into bite‑sized dumplings. If you like, roll them over a fork or gnocchi board for ridges. Bring a pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface, about 1–2 minutes. Scoop them out with a slotted spoon. Use them in your favorite dish. Special Thanks: Production: Benjy Jeffords, SIU School of Journalism and Advertising Marketing: Salukis AdLab Music: MisunderStudios https://www.misunderstudios.com/ The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast The Recipe Box on Instagram: @TheRecipeBoxPodcast

  ListenShow Notes

Recent guests on The Recipe Box. Study who booked and why before you pitch.

Based on semantic analysis of episode topics and host coverage, this show is a strong guest fit for executives in:

Industry fit is computed by PitchCentric using vector embeddings of the show's episode catalog.