On this episode, hosts Rick Martinez and Carla Lalli Music give expert tips on making ganache, share their favorite ways to enjoy tinned sardines, and offer advice on navigating the culinary industry.Also, Carla shares her anti-ziti testimony in this week’s No, Thank You, Please. This week’s recipe book:

Rick’s Chocolate-Dipped Concha Ice Cream Sandwiches

Carla on “beans, greens, and sardines”

Carla's How-I-Like-It Tuna Salad from That Sounds So Good

Rick’s guide to never messing up blanching vegetables ever again  

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). Find us on Instagram @borderlinesaltyFind full episode transcripts and more about the podcast on our website borderlinesalty.fm. If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. You can order Rick’s cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.comTo learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policyLearn more about your ad choices. Visit https://podcastchoices.com/adchoices