In this episode... Join Sarah and Doug for a Japanese inspired twist on a Middle Eastern classic - hummus. Our recipe comes from Chef Solemann Haddad of Moonrise in Dubai.

Albala, Ken. Beans: A History. Berg Publishers, 2007.

“Dish Explosion at Moonrise: Inside Dubai’s Michelin-Star Performance.” Michelin Guide, n.d.

“International Hummus Day: Celebrate with Exclusive Recipe from Dubai Moonrise Chef.” The National, 13 May 2023.

Quittner, Ella. “How to Cook Dried Chickpeas.” Food52, 31 July 2020.

“Review: Hummus: A Global History.” Journal of Middle Eastern Foods, vol. 12, no. 3, 2020, pp. 45–47.

“Solemann Haddad.” The Best Chef Awards, 2025.

Verde, Tom. “Medieval Chefs Would Have Liked Dessert Hummus.” Atlas Obscura, 21 May 2024.

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In this episode.. join Sarah and Doug as they have a in-depth discussion about life, food, cooking, how spices impact your cooking and much, much, more.

Smith, Blackwell. The Lucky Cajun.

Use promo code STARS at checkout.

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Hosts: Sarah Davis & Doug Right

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Audio Consultant: Ben Staub

Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

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The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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In this episode... Jambalaya is the quintessential Cajun comfort food. Join Doug and Sarah for a twisty turny exploration of this classic dish with a recipe from Chef Emeril Lagasse in partnership with The Lucky Cajun Handmade Seasoning (www.theluckycajun.com).

Cajun Jambalaya (Emeril Lagasse). Food.com.

Emeril’s Essence Creole Seasoning. Emerils.com.

Smith, Blackwell. The Lucky Cajun. promo code: STARS

Gulf City Cook Book. St. Francis Street Methodist Episcopal Church South, 1878.

Hall, Gwendolyn Midlo. Africans in Colonial Louisiana: The Development of Afro‑Creole Culture in the Eighteenth Century. Louisiana State University Press, 1995.

Hampton, Jordan. “Historian: Louisiana’s Beloved Jambalaya Dish a Slave Contribution.” Court Bouillan, 18 July 2024.

“Hopping Johnny Jambalaya.” CivilWarTalk.

“Jambalaya by Any Other Name.” Sigal.org.

Landry, Christophe. “1792 Spanish Militia, Attakapas Post.”

Maloney, Ann. “This Chicken, Sausage and Shrimp Jambalaya Is One Big Pot of Crowd‑Pleasing Fun.” The Washington Post, 15 Feb. 2020.

Le trésor du Félibrige. Vol. 2, 1878.

Price, Edward Thomas. Mixed‑blood Populations of Eastern United States as to Origins, Localizations, and Persistence. University of California, 1950.

Trepanier, Cecyle. “The Cajunization of French Louisiana: Forging a Regional Identity.” The Geographical Journal, 1991, pp. 161–171.

About Emeril’s Restaurants. EmerilsRestaurant.com.

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Hosts: Sarah Davis & Doug Right

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Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

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The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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In this episode... Moussaka - classically Greek right? This week Doug and Sarah do a deep dive on moussaka with a recipe from Chef Andreas Mavrommatis.

Abu-Fadil, Magda. “How the Eggplant Conquered Arab Cuisine.” New Lines Magazine.

“History of Eggplant (Melintzana).” The Greek Chef.

Perry, Charles, A. J. Arberry, and Maxime Rodinson. Medieval Arab Cookery: Papers by Maxime Rodinson and Charles Perry with a Reprint of a Baghdad Cookery Book. Prospect Books, 1998.

“Princess Buran’s Eggplant.” Arnhold Cooks.

“Recettes de Chef: La Moussaka par le Chef Chypriote Andreas Mavrommatis.” Guide Michelin.

“The Bitter Jewish History of Eggplant.” My Jewish Learning.

Tse, Lydia. “Everything You Need to Know About Moussaka, the Classic Greek Dish.” National Geographic.

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Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

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Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

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The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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In this episode... Oats may sound boring, but these Michelin star oats are far from it. Join Sarah and Doug for a history of oats and a Morroccan inspured oatmeal porridge with dates, orgeat, and oranges from Chef Yannick Alleno.

Alshammari, Fahad, et al. “Oat Bioactive Compounds and Their Health Benefits.” Nutrients, vol. 15, no. 14, 2023. PMC.

Gibbons, Ann. “Early Farmers Stockpiled Nature’s Grains before Breeding Their Own.” Discover Magazine, 2023.

UK Research and Innovation. “The Origins and Spread of Oat Domestication.” UKRI Gateway to Research.

McKelvie, Kirstin. “Oats: The Humble Grain That Fuelled Scotland.” BBC Travel, 4 Oct. 2023.

“Oats in Antiquity and the Middle Ages.” ebrary.net.

“Mythbusting Medieval Brewing Preconceptions.” Medieval Mead and Beer, WordPress.

McKelvie, Kirstin. “Oats: The Humble Grain That Fuelled Scotland.” BBC Travel, 4 Oct. 2023.

“Yannick Alléno.” Pavyllon London.

“Orgeat Syrup Recipe.” The Spruce Eats.

“A Tasty Porridge Recipe by the Michelin-Starred Chef Yannick Alléno.” Royal Mansour Marrakech.

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Hosts: Sarah Davis & Doug Right

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Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

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The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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In this episode... we join Doug and Sarah for an exploration of the British classic - afternoon tea. This episode features an apple and raisin scone from Chef Adam Smith.

Benn, James A. Tea in China: A Religious and Cultural History. Hong Kong University Press, 2015, p. 173.

Chow, Kit Boey, and Ione Kramer. All the Tea in China. China Books and Periodicals, 1990, pp. 1–2.

Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999, p. 6.

Ellis, Markman, Richard Coulton, and Matthew Mauger. Empire of Tea: The Asian Leaf that Conquered the World. Reaktion Books, 2015.

Evans, John C. Tea in China: The History of China’s National Drink. Greenwood Press, 1992.

Garway, Thomas. “An Exact Description of the Growth, Quality, and Vertues of the Leaf TEA.” 1660. Reprinted in Ukers, All About Tea, vol. 1, 1935, pp. 38–39.

Heiss, Mary Lou, and Robert J. Heiss. “A History of Tea: The Boston Tea Party.” The Story of Tea: A Cultural History and Drinking Guide, 2007, pp. 21–24.

Johnson, Dorothea. Tea & Etiquette: Taking Tea for Business and Pleasure. Capital Books, 2000, pp. 54–55.

Mair, Victor H., and Erling Hoh. The True History of Tea. Thames & Hudson, 2009.

Skinner, Julia. Afternoon Tea: A History. Rowman & Littlefield, 2019, p. 31.

Ukers, William H. All About Coffee. New York, 1922.

Ukers, William H. All About Tea. Vol. 1, The Tea and Coffee Trade Journal, 1935.

Yamamoto, T., M. Kim, and L. R. Juneja. Chemistry and Applications of Green Tea. CRC Press, 1997.

“Thomas Garway’s Broadsheet Advertisement for Tea.” Tsiosophy, 12 Nov. 2012.

“Preparation of Tea.” BUNN Resource Library, BUNN.

Ukers, William H. All About Tea. Vol. 1, The Tea and Coffee Trade Journal, 1935. Archive.org.

“Coffeehouses.” The Oxford Companion to American Food and Drink, Oxford University Press.

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Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

Audio Consultant: Ben Staub

Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

Please support the creators whose work we are attempting to reproduce.

The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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In this episode... Sarah and Doug explore the weird side of food - castoreum, made from a gland near a beaver's anus which can be used as a natural flavoring. Yes, we are cooking with castoreum with an inventive Beaver Tarte Tatin.

U.S. Food and Drug Administration “Use of the Term ‘Natural’ on Food Labeling” FDA

“Beaver Booze: The Creation of Castoreum Whiskey” Furbearer Conservation, 11 June 2018

“Available Now: House of Tamworth Eau de Musc” Tamworth Distilling, 2023

Jørgensen, Dolly “Castoreum: The Scent of the Beaver” Nordic Nature

“Richard Davies” Great British Chefs

“Classic Apple Tarte Tatin” Great British Chefs

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Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

Audio Consultant: Ben Staub

Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

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The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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In this episode... of Chasing Stars Doug and Sarah make a classic quiche from Chef Tom Aikens. It's perfect for springtime brunches or a cozy family meal.

A Haven of Health. Internet Archive

“Ancient Recipe: Asparagus Patina (Roman, 4th Century CE).” Pass the Flamingo, 10 May 2017

Daz Buoch von Guoter Spise. Internet Archive

David, Elizabeth. French Provincial Cooking. Michael Joseph, 1960.

Davidson, Alan, editor. The Oxford Companion to Food. 2nd ed., Oxford University Press, 2006.

“Forme of Cury: Crustardes of Flessh.” Julian Rolfe, 22 Apr. 2013

“History of Quiche.” The Kitchen Project

Montagné, Prosper, editor. Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia. Clarkson Potter, 2009.

Muse by Tom Aikens

“Poudre B.” Wikipedia

“Powder Blanch.” CooksInfo

“Quiche Lorraine (Le Figaro, 1901).”

Rolfe, Julian. “Forme of Cury: Crustardes of Flessh.” Julian Rolfe, 22 Apr. 2013.

“The Forme of Cury.” c. 1390. British Library Additional MS 5016, London. Manuscript.

“The History of Quiche and Its German Origins.” Tasting Table

“Tom Aikens.” Great British Chefs

“Viandier de Taillevent, §56.” JP Net

“Asparagus Quiche with Chervil.” Great British Chefs

Send a text

Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

Audio Consultant: Ben Staub

Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

Please support the creators whose work we are attempting to reproduce.

The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.

Website: Welcome to Chasing Stars

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Email: contact@welcometochasingstars.com