Pandemix Vol 5
July 3, 2020
Welcome to a special Pride Month episode of Pandemix! This week I spoke with Rusty Buehler, who grew up in Buffalo and just moved back three years ago with his husband. Rusty shares some amazing stories about Judaism, Pride Month, and of course, food.

Listen to the podcast below!

Dad’s Chicken and Leeks (from Small Victories by Julia Turshen)


  • One 3 ½ lb chicken, cut into 10 pieces 
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp extra-virgin olive oil
  • 4 large leaks
  • 1 ½ cup chicken stock
  • A small handful of finely chopped fresh chives


  • Season the chicken generously on both sides with salt and pepper
  • In a large heavy pot on medium high heat, warm the olive oil
  • Add the chicken (skin side down) in batches and cook until it is browned on the bottom (about 8 minutes)
  • Turn the chicken over on the other side, and cook for another 8 minutes
  • Transfer the chicken to a plate and set aside, but do not wash the pot!
  • Now, cut each leek in half lengthwise and then across into 1 inch thick semi-circles
  • Put leeks into a large bowl full of cold water and swish them around so that any dirt that’s clinging to them sinks to the bottom
  • Gently scoop the leeks up and out of the water and let them drain in a colander (do NOT just pour the leeks and their soaking water into the colander, or you will just end up pouring all the dirt back over them)
  • Put the leeks and chicken stock into the reserved pot and bring to a boil over high heat
  • While it’s coming to a boil, scrape the bottom of the pot with a wooden spoon to loosen any browned bits from the surface
  • Once the stock has come to a boil, turn the heat to medium-low so that it rolls along at a gentle simmer
  • Return the chicken to the pot, along with any juice that has accumulated on the plate
  • Cover the pot with a lid that’s ever so slightly ajar and cook, uncovering the pot once or twice to give the whole thing a stir, until the chicken is tender (about 30 minutes)
  • Season the broth to taste with salt and pepper, and serve the chicken sprinkled with chives
  • Enjoy!
Pandemix Vol 5 - Nosh of the Week