In a recent Q&A, Rachel Belle, host of Your Last Meal and The Nosh, shares her journey from news reporting to food media, her favorite meals, and unique camping recipes. She discusses her love for Seattle's food scene, her experiences with cooking outdoors, and her passion for creating a cookbook. Rachel also reveals her thoughts on food trends, favorite restaurants, and what her last meal would be, providing a delightful insight into her culinary world.
In a recent Q&A session, Rachel Belle, the host of Your Last Meal and The Nosh on Cascade PBS, shared her journey from news reporting to food media, her favorite meals, and unique camping recipes. Here’s a comprehensive look at her insights and experiences.
Rachel Belle originally hails from the Bay Area and moved to Seattle in 2005 for a job at KIRO Radio. After spending 15 years in news reporting, she transitioned into food media, a dream she had long harbored. Despite the challenges of making a living in food writing, Rachel had been freelancing in the field since she was 21. Nine years ago, she launched her podcast, Your Last Meal, which allowed her to focus entirely on food media.
When asked about food she misses from the Bay Area, Rachel mentioned two items:
The idea for Your Last Meal came to Rachel while she was working as a news reporter. She stumbled upon a website listing the last meals of inmates executed in Texas, which sparked her curiosity. She began asking friends and chefs about their last meal choices, leading to the concept of a podcast where she interviews celebrities about their favorite meals.
Rachel is an avid camper and often shares her culinary adventures on social media. When asked about the craziest meal she has prepared while hiking, she mentioned bringing raw shrimp on day hikes, which she cooks using instant noodles. She enjoys the challenge of cooking outdoors and believes that meals taste better in nature due to the effort involved and the beautiful surroundings.
One of Rachel's favorite camp cookout appetizers is a toasted sourdough or baguette smeared with ricotta, topped with summer peaches, heirloom tomatoes, olive oil, balsamic glaze, basil, and sea salt. This dish is a seasonal delight that she enjoys making during camping trips.
Rachel prefers cooking over a campfire, finding it more enjoyable than using a camper stove. She embraces a carefree approach to campfire cooking, often throwing meat directly onto the flames without adhering to strict cooking rules. She appreciates the healthiness of campfire meals, which often consist of whole foods and fresh ingredients.
If Rachel were to open her own restaurant, she would focus on Onigiri, Japanese rice balls filled with various ingredients. She loves making them at home and believes there is a gap in the market for a dedicated Onigiri restaurant.
When it comes to pantry meals, Rachel enjoys sautéing leftover vegetables with rice and a flavorful sauce. Her ultimate comfort food is pasta with butter, lemon, and sour cream, a dish she has loved since childhood.
Rachel recently published her first cookbook, Open Sesame, and described the process as a joyful creative experience. She enjoyed experimenting in the kitchen and writing engaging head notes for each recipe, allowing her to express her creativity in a way she hadn’t done in years.
Rachel’s signature dish from her cookbook is Basil Lime Pasta with Sesame Chicken Bolognese, which features a creamy basil sauce and ground chicken. Outside of her cookbook, her matzo ball soup, made from her mother’s recipe, is a crowd favorite, enhanced with parsnips and fresh dill.
Rachel is a proponent of pineapple on pizza, sharing that it was invented in Canada. She also reminisced about her childhood love for baked potatoes, topped with all the fixings, and shared her favorite restaurant experiences, including a memorable calzone called the Vesuvius from a pizzeria in Salt Lake City.
When asked about her last meal, Rachel expressed a desire for Washington State oysters that she would shuck herself, paired with a perfect grilled cheese sandwich from Beecher's and a hazy IPA. This reflects her deep appreciation for local flavors and experiences.
Rachel Belle’s journey through food media, her love for cooking outdoors, and her culinary insights provide a delightful glimpse into her world. Her passion for food, whether it’s through her podcast, cookbook, or camping adventures, resonates with food lovers everywhere, making her a unique voice in the culinary landscape.
