Today, we’re traveling to Mexico, not simply to talk about tacos and burritos, but to explore how food crosses borders, evolves through migration, and becomes part of a nation’s identity. My guest is Mauricio Velázquez de León, food writer, publisher, and author of An Illustrated Guide to Tacos and Burritos. Born and raised in Mexico…
In this episode of The Rice Table, we reflect on the life and legacy of Sri Owen, one of the most influential voices in bringing Indonesian cuisine to a global audience. Host Jeff speaks with Janice Gabriel, a London-based television producer, food writer, researcher, and curator whom he met at the symposium Indonesian Food Outside…
In this episode of The Rice Table, we sit down with Francis Kuijk — Dutch chef, culinary author, and one of the most recognizable voices in Indonesian and Indisch cuisine in the Netherlands. Francis first captured national attention as a finalist on the TV-show Heel Holland Bakt in 2016, where her baking skills and storytelling…
They say the spice trade changed the world — today, its legacy is shaping the streets of Paris. In this episode, we sit down with Eka Moncarre, the driving force behind La Maison de l’Indonésie, a cultural and culinary space bringing the flavors of the Indonesian archipelago to France. From her Peranakan Bangka roots to…
Are you ready for some fun, and a little friendly competition? It’s time to put your ears and eyes to work with Cooking with Keasberry Bingo! Here’s the deal: Complete a horizontal row on your Bingo card by listening to podcast episodes and reading posts (including show notes) published on the Cooking with Keasberry website…
Food is never just food. It’s memory, habit, comfort — and identity. In this special New Year episode of The Rice Table, host Jeff Keasberry shares a personal Dutch-Indonesian story about growing up in the kitchen, learning to cook by tasting, and carrying food traditions across generations and continents. This episode explores Dutch-Indonesian heritage cooking,…
In this special edition of The Rice Table, host Jeff reconnects with celebrity chef Farah Quinn for a fast, festive catch-up. They revisit their 2021 conversation, explore what’s changed in Farah’s world, and talk comfort foods, sweet cravings, kitchen trends, and what flavors define 2025. Light, fun, and full of personality, this is a perfect…
Get ready for a culinary journey like no other! In this episode of The Rice Table, we sit down with Chef William Wongso, Maestro of Indonesian gastronomy, to talk about the magic behind Rendang, the slow-cooked, caramelized beef dish that has captured the world’s taste buds. Chef William shares his personal journey and the secrets…
In this flavorful episode, host Jeff Keasberry dives into one of Indonesia’s most beloved dishes — Gado Gado, a vibrant mix of vegetables, tofu, eggs, and rich peanut sauce that represents harmony in diversity. Special guest Dr. Crane, culinary enthusiast and passionate home cook, joins Jeff to share his own delicious take on Gado Gado…
Crunchy, golden, and bursting with flavor, serundeng might just be your new secret weapon in the kitchen. At first glance, it looks like simple toasted coconut, but don’t be fooled. This Indonesian classic is coconut taken to the next level: sautéed with aromatic spices, kissed with sweetness, and carrying just the right amount of heat.…
Give a unique gift: select from available cookbooks, designer aprons, and T-shirts. Check the SHOP IN USA and the SHOP IN THE NETHERLANDS below. Only available in Holland in Dutch Reprint of two books by Oma Keasberry in the Dutch language. Voor meer informatie lees het artikel HIER. Om gelijk te bestellen, klik HIER. SHOP…
Bali’s best-loved condiment: sambal matah Makes about 9 oz. (250g) “This sambal is similar to a salsa. It’s probably Bali’s best-loved condiment and every region, village or household adds their own flavour to it. Shallots, chillies, sea salt and coconut oil are the foundations. Some cooks add torch ginger flower, garlic or chopped ginger.…