JOEL: Today, it's all homemade.

(cheers and applause) We're celebrating cookbooks.

We're doing our own little cookbook club here in Seattle today.

(cheers and applause) Bestselling cookbook author Kenji Lopez-Alt stops by and recreates one of his cookbook classics.

- It's called smashed cucumber because we're gonna, we're gonna smash it.

JOEL: Legitimately smash it?

- Really, really smash it.

JOEL: This side?

- Yeah, that side.

(audience reacts) There we go.

JOEL: That felt really good.

(laughter) And we check out a local cookbook club right here in Seattle.

- Cookbook club, it kind of keeps the joy in cooking.

It gets me outside of my cooking rut that sometimes I get into.

JOEL: Plus, I make a mouthwatering meal from the first cookbook I ever bought.

This is it.

My very, very first cookbook.

This is Jamie Oliver's cookbook.

It's all coming up right now on Homemade Live!

You just kind of go over the top.

(audience says "ooh") (applause) I'm not stopping!

I'm not stopping.

(cheers and applause) Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live!

Each week we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by: ♪ ♪ ♪ ♪ - Espresso designed to fit your life, whatever your life looks like.

The Espresso Collection by KitchenAid.

♪ ♪ - KitchenAid is a proud sponsor of Homemade Live!

♪ ♪ - Brought to you in part by the American Lamb Board.

- Salmon from Norway, for everyday meals or special occasions.

Raw, seared, grilled, or smoked, no matter how you choose to eat.

Salmon from Norway.

♪ ♪ (cheers and applause) JOEL: What is up?

Today is going to be a really cool episode.

We have a lot of cookbooks at home or no?

(audience says "yes") Yes?

We're doing our own little cookbook club here in Seattle today.

I remember my very first cookbook.

This is it.

My very, very first cookbook.

This is Jamie Oliver's cookbook.

It blew my mind.

I wanted to make for you guys for our First Bite, the very first thing I made in any cookbook.

This is spaghetti alla Oliver.

(cheers and applause) So, really simple.

So a great trick is when you put pasta in the water, not just plop it in there because it kind of sticks together.

Has that ever happened to you guys?

(audience reacts) Yeah?

So I kind of take the top with my thumb and finger, twist the bottom like this, and then let go, and they kind of spread out.

(cheers and applause) I'll take a standing O for that.

I'll take a standing O for that.

Cookbooks I kind of feel like are like friends.

Everyone's always like, why do I need a cookbook?

It's the internet now.

But when you buy a cookbook, I don't know if you guys are music lovers, it's literally like you, you just bring them along with you, and they're in your house and there's something about it.

They're so back in such a big way, which I love.

So the pasta is boiling away.

We've got a pan here and I'm going to go with a lot of olive oil.

The olive oil is kind of the base of this sauce.

So really, really good olive oil.

And then, any anchovy fans?

(audience reacts) Ish?

I know, I heard a little bit of hesitation there.

Whenever I used to bring out the anchovies, my wife would be like, "Joel, please don't.

Just stop with the anchovies."

They're so good for you.

And it's kind of like a Caesar salad.

You don't know they're there, but they're working their magic, baby.

And they just give this umami and this richness to everything.

So you could go with one, you could go with two.

I'm going with the whole thing.

(applause) Throw that out there.

We've got a little bit of garlic, so you just kind of slice it thin like this.

If you can't go this thin or this fast, don't worry about it.

You can just take your time.

Have you guys ever seen The Godfather, where he takes the razor blade?

(audience laughs) Don't do that.

So we just kind of slice this into little coins.

Pick these puppies up and they go right into the anchovy.

And you just kind of bring that up and we're going to let that start to melt.

And the last thing, the chilies-- a really good thing to note is to get a lot of the seeds out you can kind of roll on it with your hand like this, and it loosens all the seeds.

And then you can kind of knock out the back and just kind of shake them all out.

Right?

And that kind of helps you get them.

And the same thing with this.

I don't want a big chili hit.

I just want like little, you know, shards of chili kissing me with a little bit of heat.

(audience laughs) All right?

So the chili is in.

Garlic in, and this is the base to this sauce.

And so we're going to let this cook for a second.

And I promised you guys that we were going to bring in some amazing cookbook authors.

And sitting next to me is not only an amazing cookbook author, she's also the culinary producer of this show.

So if you think all this food looks good... - (laughs) JOEL: ...it's not me doing it.

It's Ashley Rodriguez.

Give it up for Ashley.

(applause) Ashley, how many cookbooks have you written to date at this point?

- Three.

Just released my third.

JOEL: Three books, guys.

(applause) She also has three kids.

Like, it's nuts.

- Yeah.

(laughs) JOEL: So at this point, when you kind of hear the water... you know, hiss at you a little bit, you can kind of take off the lid.

The anchovies, it kind of melted.

How insane does it smell in the studio right now?

- So good.

JOEL: It's crazy.

Crazy.

(applause) I'm going to take a little lemon zest.

This just kind of brightens it.

So I just take the end of the lemon... just the yellow part.

I want to just smack that in there.

That just starts to like bloom in the oil and flavor the oil, and it's just so simple.

Now, I did season one of this show, I was a little bit fuller.

I'll go with fuller.

I was a little heavier.

I lost 50 pounds in the last year.

(cheers and applause) I'm trying not to slip.

And a big part of that is I love pasta.

I love eating like this.

Like, I could do it every day, but if you kind of cut half of it with vegetables, you kind of don't know the difference.

And you're getting those veg and you're kind of cutting back on the carbies.

So, um, I do this kind of thing-- spiralizing.

So you just turn this on and check this out.

And it just gives you these beautiful noodles.

You guys can see this.

It's like Rapunzel's hair.

I love it.

So you don't have to spiralize just zucchini.

I do carrots, I do bell peppers.

But whenever you want that kind of noodle vibe and you just want to give that twirl on the fork.

I love that.

So at this point, the sauce kind of is done.

Like, the.

the oil is infused.

I'm going to squeeze a little lemon in there.

And then this was a big lesson for me, is you have to cook your pasta in the sauce.

You can't just dump the sauce on top.

It doesn't do it justice.

You want that pasta to kind of like, (slurps) like drink the sauce.

So you literally take it from the water, and it's okay if there's a lot of that little salty water going on top; that's going to kind of season it.

And we're kind of cooking it al dente here, so it has a little bit of a bite.

And then I'm going to hit that, I'm going to grab a handful of my zoodles.

Okay, these are Lady and the Tramp.

I don't know how I'm ever... Look at this.

What is going on here?

I will never finish that.

So just rip it.

That goes in.

And then Ashley grew some arugula.

- Yeah.

JOEL: This is like... - I'm pretty proud of this.

JOEL: ...the spicy bomb arugula.

Yeah, look at this.

- Thank you.

(cheers and applause) JOEL: So you just kind of cook this and you just kind of bring it together.

- Whoo!

JOEL: Yeah.

And it just kind of wilts at the last second.

You barely want to cook that zucchini because it kind of gets too soft.

And then you take it to a plate.

Look how beautiful this looks.

It's green, it's spring, it's bright.

And then some Parmesan cheese.

And you just kind of go over the top.

(audience says "ooh") I'm not stopping.

- (laughs) I'm not stopping!

(cheers and applause) Guys, there you have it.

pasta alla Oliver.

The very first thing I made out of a cookbook.

(cheers and applause) Mmm.

Give that to you.

- Oh, thank you.

JOEL: I love it.

I love it.

Um, I don't know if you guys know this, but cookbook clubs, I kind of mentioned it earlier, they're back, baby.

That means people all over the country are gathering, they're choosing a book.

They're getting together and they're cooking different courses, creating amazing community.

We caught up with one right here in Seattle.

Take a look at this.

♪ ♪ - I really love cookbooks.

I probably have about 70 of them.

It's a little bit of a problem.

I am the weirdo in the group who is always reading them like front to back.

(laughs) And everyone makes fun of me for that.

But I just love the inspiration because you can definitely end up in a rut.

- Cookbook club, it kind of keeps the joy in cooking.

And I love good food.

So, having other people who also enjoy that and can appreciate it, it kind of all comes together.

♪ ♪ - There's a different host every month.

That host gets to pick the cookbook author.

We all bring something and enjoy it together.

We bring out our cookbooks, look at our notes.

It's really about sharing what we learn from making that recipe.

We're fine making mistakes.

We're fine substituting things, kind of talking about our challenges and our wins.

It's great.

- I love the community that comes with enjoying food, making food with other people.

It gets me outside of my cooking rut that sometimes I get into.

It's a good group of ladies who I really like.

- You guys, my heart.

I think we all love cookbook club because it's just an excuse to get together and we just bond over all the recipes, the good food, beautiful cookbooks.

It's a super fun time.

(cheers and applause) JOEL: We have a legend of cookbooks in the house, New York Times bestselling author, uh, he has won multiple James Beard awards.

He just came out with his first podcast.

Seattle's own, our fave, our guy, Kenji Lopez-Alt!

(cheers and applause) (Joel groans) - You're going to knock me down!

(applause) JOEL: As you know, this is the cookbook episode.

- Mm-hmm.

JOEL: You've written multiple cookbooks, but what was the first cookbook you got?

Do you remember?

- The first cookbook I got was Jacques Pepin's La Technique.

JOEL: Oh yeah.

- Um, so it's a cookbook that, I think of it almost as like a, as like a cooking video, like a TikTok video before they existed.

Because it's, it's a cookbook that's a series of hands-only instructions on how to do... JOEL: Yes.

Yes.

- Like, how to chop an onion, how to turn a mushroom into a clown.

You know, the classic techniques that you use all the time.

That was the first book that I got that really showed sort of all the classic techniques.

And I remember getting that book, um, this was before I became a, you know, before I was cooking professionally.

JOEL: Yeah.

- I became a cook as a summer job.

JOEL: Okay.

- And at the end of that summer, I went on a trip with my family to Mexico.

I brought this book with me and I used to bring it with me to the beach.

So my fam.... my family was out there like swimming, I was like reading this book on how to chop an onion... JOEL: I can relate to that.

- ...on the beach.

JOEL: I can relate to that.

I can relate to that.

Yeah.

That's amazing.

- Yeah.

JOEL: And then I know that years later, you actually got a chance to meet Jacques?

- I met him a few times.

Um, he came into a restaurant I was working at once.

He's, he's the nicest guy.

JOEL: Oh, my gosh, yeah.

- And just kind of a born teacher, you know?

JOEL: Yes.

- So he came into the restaurant I was working at once.

My chef came and asked me, he knew I was a big fan, came and asked me if I wanted to come out and meet him.

I said sure and like nervously went and talked to him.

And then, we talked a little bit.

You know, I made some pommes soufflées.

You know pommes soufflées, right?

JOEL: Yeah, totally.

- It's like these puffy... JOEL: It's a potato soufflé.

- Like puffy potato chips, essentially.

JOEL: Yeah.

Yeah.

- Difficult to do.

JOEL: Very difficult.

- And I, I told him like, I served him pommes soufflées and I told him you know, like, I, I cooked about 200% more than I needed because I was worried that most of them wouldn't work.

JOEL: It sounds very Kenji, yeah, yeah.

- (laughs) Yeah.

And so he sat down and showed me how to cut the potatoes so that they would get a better success rate.

JOEL: What?

He was there for dinner and just... - Yeah.

And he told me like, and he showed me like how you can look inside a potato and see before you even cut it, whether it's going to work for pommes soufflées or not.

He's the nicest... the nicest, sweetest guy.

JOEL: He's such a mensch.

- A born teacher.

JOEL: Yes.

(applause) He's like you.

Jacques, if you're out there, mwah, we love you.

Um, all right, for our next bite, we're cooking two just classics from your cookbooks.

Yes.

JOEL: These are legendary.

We're doing mapo tofu?

- Mapo tofu.

JOEL: Yeah.

- We're doing the Japanese version of it.

JOEL: I'm excited about it.

And then we're doing smashed cucumber salad.

- Yeah.

JOEL: So, give it up for that.

- (laughs) (applause) - So the classic Sichuan dish is called smashed cucumber.

It's called smashed cucumber because we're gonna, we're gonna to smash it.

JOEL: Okay.

- You, you want to do it?

I'll do the first one.

JOEL: Yes.

I want to do it.

- I want you to go along the rest of the way.

JOEL: Legitimately smash it.

- Really, really smash it.

JOEL: This side?

- Yeah.

Yeah, that side.

(audience reacts) There we go.

So I'd give it one more good whack in the middle there.

JOEL: That felt really good.

Yeah.

- So it kind of breaks up into pieces like that.

Then you can just go across.

JOEL: Wow.

- Right?

It gives you this texture that kind of absorbs your dressing.

JOEL: Yeah, it opens it up to drink it.

- Yeah, exactly.

JOEL: I love that.

- So we're just going to put that straight into our bowl.

JOEL: Okay.

Okay.

- A little red onion here.

JOEL: Yeah.

JOEL: Simple.

- So pretty thin sliced red onion.

JOEL: I love it.

- Peanuts also.

JOEL: Okay.

Same pan?

- Yeah, go for it.

JOEL: And just kind of like one of these?

- Yeah, exactly.

Exactly.

JOEL: There's a lot of weight on these peanuts.

I can do this.

Okay.

- So I've got my cucumbers, I've got my onions.

We've got a little vinegar.

This is just white vinegar.

Yeah, you can go in there with your peanuts.

JOEL: Okay.

Cool.

- I do dill here.

You could also do cilantro.

JOEL I think mint would be... - You could do basil.

Mint would be great.

JOEL: Yeah.

- Yeah, or you could do a mix of all those things.

JOEL: Okay.

- A little bit of olive oil.

JOEL: This looks beautiful.

- And so finally to plate this up, we're going to take a little bit of yogurt.

JOEL: Yeah.

- This, this combination in particular, yogurt and chili oil, I really love.

It works great on this cucumber salad.

I think it also works great if you make something like like a lamb meatball or if you have, like, dumplings.

JOEL: Yes.

- Something even like a pierogi, with yogurt and chili oil, I think is delicious.

JOEL: This looks beautiful.

- All right, so we're going to just finish this off now with a little bit of chili oil.

So I've got some homemade chili oil here.

JOEL: Are you kidding me?

(cheers and applause) That's beautiful.

All right, so we have this smashed cucumber salad.

Super easy to put together.

Now we're making this mapo tofu?

- Yeah.

So mapo tofu is actually a dish that's originally, it's a Sichuan dish from Sichuan province in China.

The version we're making today is actually the Japanese version.

So this is the version I grew up with.

In the '70s Chen Kenichi, Iron Chef Chen Kenichi, he brought mapo tofu over to Japan from China and introduced it to Japan, and it got adopted to the, the Japanese tastes.

JOEL: I love it.

What's the first step?

- We got our wok hot.

We're going to start by just cooking some ground beef in there.

JOEL: Ground beef.

And, and with wok, right, you want it insanely hot, right?

- Well that idea got started because a lot of us, especially in the West, our experience with wok cooking comes from Chinese restaurants.

Right?

And in restaurants you often will have, especially Cantonese style restaurants, you'll have very, very high heat.

JOEL: Because you have to bust it out.

Save up.

Yeah.

- Not so much the case with home cooking though.

With home cooking, you don't really need high heat.

JOEL: I love it.

- So we got our beef in there.

We're going to go in with our aromatics now.

JOEL: Okay.

- So that's just some minced ginger.

JOEL: Okay.

And garlic.

I'm kind glad you're not going with the Szechuan peppercorn.

Have you guys ever had one before?

(audience says "yeah") The first time I had one, I thought I was having a stroke.

You literally... like.

It tingles your whole mouth.

And I like... - It does.

Yeah.

JOEL: I was like, I had to call the doctor.

I literally, I was nervous.

- Yeah.

JOEL: It's a very weird effect.

- It kind of numbs your mouth.

JOEL (laughs): Yeah.

- It's the equivalent feeling of, if you, if you place a metal rod that is vibrating in your mouth at 50 hertz.

That's the feeling.

JOEL: Because we all knew that.

We all know what that feels like.

(laughter) - All right, so we got our aromatics in there.

JOEL: It smells so good.

- Now we're going to go in with our seasonings.

JOEL: I love it.

- So we got some sake.

JOEL: Yes.

- We've got some mirin.

So this is like a sweet rice wine.

JOEL: Mmm.

- Uh, and then we've got shoyu.

So this is Japanese soy sauce.

JOEL: It smells so good.

This wok, how long have you had this?

- I got this, this was the first pan that I bought for myself um, when I was in college.

So, after that summer, my first summer cooking, so I was 20 years old, 19 years old?

JOEL: How cool is that?

- So, it's actually now almost 25 years old.

(applause) Uh, all right.

(laughs) JOEL: I love it.

- So now I'm going to finish this off with a little bit of a, a cornstarch slurry here.

So we've just got cornstarch... a little bit of water.

JOEL: And this is to thicken it, right?

To give it a little body?

- Exactly.

Just to give it a little bit of body.

And, you know, in, in the original version, the Sichuan version, which has a lot of oil... JOEL: Yeah.

- ...and a lot of chili oil in it, this will also help emulsify some of that oil into the sauce.

JOEL: Mmm.

- So that it doesn't, like, stay as a completely greasy, slick on top.

You know?

All right, so just a little bit of cornstarch, a little bit of chicken stock.

JOEL: It's so easy.

- And then we're going to finish it off with the tofu.

JOEL: And this is not just firm tofu?

Or what kind of tofu are we using?

- Yeah.

So the tofu I use is firm silken tofu.

JOEL: Okay, okay.

- So it, it can sometimes can be difficult to find that because what you'll find, especially in the, in the West, is that sometimes the thing is labeled "silken," it'll automatically be soft.

Um, whereas...

So, so, you know, tofu comes in silken and sort of cottony varieties.

JOEL: Yes.

- And that comes down to the method that they're made and the type of coagulant used.

JOEL: Okay.

- So the cottony varieties are made more like a traditional cheese where you collect the curds and then you press them into a block.

Silken style are made in the container that they're sold in.

JOEL: Oh.

- So they add a coagulant and they just set like that.

And that's why they have that really fine texture.

So I like to look for firm silken tofu for this.

If you can't find it, you can use, you know, you can a regular soft to, tofu as well.

JOEL: I love it.

And then do we finish it off with...

This smells outrageous by the way.

- Yeah, that...

This is basically the finished dish.

JOEL: Outrageous.

Wait, it's done?

That's it?

- That's it.

Yeah.

Yeah.

JOEL: Dude, that's so easy.

- So we're going to finish it.

We're going to put it into the serving bowl.

JOEL: Oh, my gosh.

- Then we'll just garnish it up a little bit.

And this is also one of those dishes where... JOEL: Damn.

- ...you know, people in the West tend to think of tofu as a meat replacement, you know, as a meat substitute?

JOEL: Yeah.

- Um, whereas, you know, I grew, I grew up eating this, so it's, it's meat and tofu in the same dish.

JOEL: Yeah.

- And so, you know, for me, tofu is always a texture and a flavor unto its own.

And I think this is a really good way to appreciate that.

JOEL: I love the idea that the meat's almost just a seasoning.

It's not the center of the plate.

- Exactly.

Yeah.

JOEL: It is, it's giving something to the plate.

It's giving this unctuousness to it.

- Mm-hmm.

JOEL: And that's how, I mean, honestly, I'm trying to eat more like that anyways, to think of the meat as a garnish.

- Exactly.

And, in fact, this is a great... if you're, you're vegan or vegetarian, you can use, you can either use like finely chopped mushrooms or you can use any one of those meat substitutes, Impossible, Beyond, something like that... JOEL: Smart.

- ...in this dish is great.

JOEL: Yeah.

Super smart.

- So we're just going to finish it off also with a little bit of that same chili oil.

JOEL: Come on, dude.

You kill me!

You kill me every time!

(applause) Look at that.

That looks amazing.

Look at that.

Kenji's mapo tofu.

- My mom's mapo tofu.

JOEL: Your mom's.

- (laughs) (cheers and applause) I say this is my mom's interpretation... my, my interpretation of my mom's interpretation of Chen Kenichi's version of Sichuan mapo tofu.

JOEL: He's got to give credit to everyone who had a little hand in that.

So I'll spoon this out.

I did want to ask you a question.

- Yeah.

JOEL: And you came out with a podcast with Deb from Smitten Kitchen.

- Yeah, Deb Perelman.

JOEL: Everyone know Deb Perelman?

Yeah.

- Mm-hmm.

JOEL: Unbelievable.

Give some love to Smitten Kitchen.

(applause) - Yeah.

She's wonderful.

JOEL: This podcast is obviously making waves because you've got just two heavyweights in the food world.

You guys are amazing together.

Oh, thanks.

JOEL: Tell us a little bit about it.

- It's called The Recipe with Kenji and Deb.

And, it's about the process of recipe development.

So in each episode we discuss one recipe that we've both come up with our own version of.

Um, and what we find is that she and I, we have the same goal to help home cooks feel comfortable in the kitchen, but we always end up with very different recipes at the end.

JOEL: Which is beautiful.

- Yeah.

So the podcast is talking about why that happens, um, what goes into the process of recipe development.

And the idea is that by listening to this, you understand, um, what recipe writers are thinking about when they're looking at recipes.

And I think that will make it easier to follow recipes and also make it easier to adapt the recipes to your own tastes, so... JOEL: Give it up for Kenji.

I love it.

(applause) All right, my man.

- All right.

JOEL: Let's give this a little taste.

By the way, this is my first mapo tofu ever.

- Mapo tofu ever?

Wow.

Okay.

JOEL: Yeah.

Yeah.

First ever.

All right, let's try.

Mm-hmm.

Dude, are you kidding me?

Mmm.

- It's got that like sweet and savory.

JOEL: You know what it has, besides the fact that it's so well-balanced?

- Mm-hmm?

JOEL: It has that thing, you know when you eat a dish where you're like, I could eat that every day?

- Mm-mmm.

JOEL: Like, I want to eat this for lunch.

I want to eat it cold.

I want to eat it for a dinner on a Sunday.

Like, so freaking delicious.

- Well, thanks.

JOEL: Incredible, dude.

- I appreciate it.

JOEL: Incredible.

Guys, a buddy of the show, a buddy to all of us home cooks in the world.

One last ups for our boy, Kenji Lopez-Alt.

(cheers and applause) You are the best.

- You are.

JOEL: So speaking of home-cooked meals, we are following you guys at home in a special series that we're calling The Sunday Dinner Series.

So watch this.

♪ ♪ - We all enjoy each other's foods in different ways.

- I like that though.

I'm Elizabeth Gibson.

I'm the owner-landlord.

- I'm Sandra Victorino and I live on the second floor.

- Yeah, we live in the big blue house.

- (laughs) With the Christmas tree.

- The tree is up permanently because we couldn't figure out how to collapse it.

- (both laugh) - I've been here for-- 12 years?

- 12 years.

Yeah.

- My niece that's 26 and my great-nephew that's four years old lives with my husband and I.

You smash up your avocado.

- I decided to start like what I called like a house dinner and try to do it once a month.

Traditionally, first floor did dessert, second floor did the apps, and I did the mains.

This is the best thing we ever did.

- I learned how to make my mom's traditional foods.

I'm making guacamole.

- Oh, that looks so good.

- Yeah.

- The color is beautiful.

- Yeah.

It's easy to make a guacamole.

It's easy to make a ceviche or certain things that fit with us.

And then you bring it in and it's a nice little mesh.

- Yes.

And it's always delicious and it's always wonderful.

♪ ♪ I read cookbooks extensively in my life.

I just would go to the bookstore and sit down and just read cookbooks with a cup of coffee.

- How's it going upstairs?

- We have made the Greek salad.

I'm ready to put the pesto together and throw the tortellini in.

- You never feel the pressure of having to do something that's huge.

So you can just be yourself and you bring yourself.

- I grew up in a family that was food oriented.

Food was very social.

We always had the big Sunday dinners.

I just always like to entertain and cook and have people over.

- The community that they create, there's love in our house.

The neighbors right next door that now come over.

Hi!

- How's it going?

- It's cucumber and lime.

- When we're together, we're eating, drinking.

- It's social.

- Thank you, Mom.

- You're welcome.

- We always had this idea that life could look like this and be this way.

Emotional connection and existence.

- Salud.

(glasses clinking) - Cheers.

- To friends and neighborhoods.

♪ ♪ (cheers and applause) JOEL: We are celebrating all things cookbooks today.

Um, and even a cocktail cookbook.

This one is one of our favorites.

It is so easy.

You want to whip this one up with me?

- Yes, I do.

JOEL: All right, let's get Ashley up here.

Do this with me.

(applause) So this one's called the Gold Rush, and what's the cookbook that it's from?

- The 3-Ingredient Cocktail cookbook.

JOEL: All right, so how do we build this?

- All right, let's start by filling our glasses... JOEL: Okay.

- With some of this perfect shaved ice.

JOEL: I feel like you want to overfill it.

- Yes, absolutely.

Like that snow cone that's rounded on the top.

JOEL: Yeah, like get it really high up.

- Absolutely.

JOEL: Oh, my gosh.

- Then we're going to add two ounces of bourbon, and then we have a rich honey syrup, which is equal parts honey to water.

Just bring it to a gentle simmer.

JOEL: Oh, I didn't know that.

Okay, cool.

Easy.

- So three-quarters ounce goes in there, freshly squeezed lemon juice in there.

JOEL: Good old shaky-poo?

- Ready?

JOEL: Yeah.

You shake it.

- You want me to do it?

JOEL: Yes.

- Okay.

JOEL: Yeah!

(applause) - Do you think it's ready?

JOEL: All right.

All right.

- Okay.

- And then we're going to just make ourselves a little, fun little snow cone.

(Joel groans) Pour that right over.

Ooh!

Yeah!

JOEL: A boozy snow cone?

- Oh my gosh.

JOEL: All day, every freaking day.

- Oh, yeah.

JOEL: Dear Lord.

- That is pretty.

JOEL: Do you spoon this or straw this?

What do you do?

- Oh, my gosh.

You could do either.

JOEL: Yeah.

Just face plant it.

- Yeah.

Yeah.

Yeah.

JOEL: That's what it is.

This looks amazing.

- Look at that.

That is, that is the slushy I want.

JOEL: And then a little lemon glitter?

- Then finish with a little lemon.

Get a little twist and then we can just fancy that up right on the rim just like that.

JOEL: Look at what you do, make it look all cute.

Look at that.

- All right.

(cheers and applause) I love it.

JOEL: Cheers.

- Cheers.

JOEL: Well, this is a, this is a great final toast to cookbook authors like Ashley and Kenji uh, that inspire us, that kind of get us in the kitchen, that get us going.

And a cookbook is a starting point.

- Yup.

JOEL: Make it your own.

The kitchen is your place to explore, to express yourself.

So to all the cookbook clubs, to all the cookbook writers, to everyone who's just cookbook curious, this is a cheers to you.

See you, guys.

(cheers and applause) ♪ ♪ ♪ ♪ JOEL: To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me live in real time.

I'll see you in the kitchen.

- Funding for Homemade Live!

is made possible by: ♪ ♪ ♪ ♪ - Espresso designed to fit in your life, whatever your life looks like.

The Espresso Collection by KitchenAid.

♪ ♪ - KitchenAid is a proud sponsor of Homemade Live!

♪ ♪ - Brought to you in part by the American Lamb Board.

- Salmon from Norway, for everyday meals or special occasions.

Raw, seared, grilled, or smoked, no matter how you choose to eat.

Salmon from Norway.

♪ ♪ ♪ ♪ ♪ ♪