Recently I was reading through Bryant Terry‘s cookbook, Vegan Soul Kitchen, and was intrigued by Terry’s listing of musical pairings with each recipe. How would someone (like me) without a particularly musically influenced background (like Terry) go about pairing up tunes with food?
The more I thought about it, the more I realized that I tend to have my own version of musical pairings in the kitchen. When I’m wishing I was there in Louisiana or Texas, cooking gumbo or smoking brisket, I’m likely to turn on the music I love from those places. Maybe Better Than Ezra or Lucinda Williams for the gumbo, definitely Lyle Lovett for the brisket.
But I’m not always homesick in the kitchen. Sometimes the music I turn on will be about my mood. Lately it’s been G. Love, Mumford and Sons, and Ingrid Michaelson. Other times it might be about the particular dish. Like when I was baking these peanut butter pretzel brownies from Joy the Baker. I turned on another Louisiana fave, The Figs, who, like the brownies, are an excellent mix of sweet and salty and sassy (“High-Heeled Stomp” and “Guns” are particularly fun).
What about you folks? What’s the soundtrack of your kitchen? Inquiring ears want to know.
Oh, yeah, and I know, there’s parchment paper under those brownies. Sue me.