Hey everyone, Dan here with another reheat for you. This one's going to be with my friend Jake Cohen.

Now, Jake and I spoke back in 2021, a few months after the release of his debut cookbook, Jewish,

reinvented recipes from a modern mensch. Of course, he followed that one up with his second cookbook,

I Could Nosh, which I also love. But now, exciting news, Jake has a brand new TV show that walks you through

simple dishes for entertaining. It's called Jake Makes It Easy. It's on A&E. And it's not

specifically Jewish. This is just all kinds of cuisine. You know, Jake is a real knack for making

small changes or adding small tweaks to something that are so creative and they make a huge

difference. But that are still super simple. Of course, he's also

super fun to hang out with. And when you watch Jake makes it easy on A&E, you'll feel like you're

hanging out with him. So check out that show. Now, this conversation we had, Jake and I talked about

all the differences between Ashkenazi and Mizrahi Jewish foods while learning his in-laws' recipes

was so important to him and how he went from a culinary student to a TikTok sensation.

It's a great chat. And remember if there's an episode you want us to pull out of the deep freezer, all you're to do is drop me a line. Send me an email or voice memo to hello at sporkful.com.

Include your first name, location, and tell us which episode you'd like us to reheat and why.

And maybe your episode will be featured soon. All right. Enjoy.

You have a recipe in your cookbook for a homemade Chex Mix, cooked with Schmaltz.

Yes.

Which for folks who don't know is rendered chicken fat, very common cooking fat in Jewish cooking.

Yes.

Looks incredible.

I'm a big fan of Chex Mix.

Big fan.

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