Podcast appearances and mentions of alexandra stafford

Alexandra Stafford shares her easy techniques for making pizza at home — no kneading or stand mixers required. Alyse Whitney dives into summer with riffs on crowd-pleasing dips that are perfect for communal dunking. Want to make a smooth, creamy queso? Swetha Sivakumar reaches into the medicine cabinet. When Jeff Horwitz wanted to get rid of his allergic reaction to poison oak, he started consuming it. Summer tomatoes have arrived at farmers markets!

Alexandra Stafford is a recipe developer, cookbook author, and creator behind Alexandra's Kitchen blog. Her new cookbook, “Pizza Night,” is a New York Times' bestseller and features pizza and salad recipes for all seasons of the year. You project bakers out there will love this episode! Host Jessie Sheehan and Alexandra go through her recipe for Neapolitan-ish Dough, the relationship between dough hydration and oven temperature, her tips for using an outdoor pizza oven, and the best flour for pizza. Here's Alexandra's recipe so you can bake along at home. Thank you to Plugrà Premium European Butter and Nonino for supporting our show. Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at CityVox StudiosShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Alexandra: Instagram, website, “Pizza Night” bookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookSubscribe to Cherry Bombe Magazine here

You know how the vegetable garden goes. One day, there are just two green beans ready to pick, and then there are 62 all at once. Famine and then feast. Some of that can be moderated by growing different varieties with different days to maturity or with smaller succession sowings of each crop. But no matter how much planning, it's not a predictable assembly line—and neither is what you'll get each week if you subscribe to a farm share or CSA...like hello, radishes every week plus more kale than I can keep up with.  So what to do with whatever produce comes your way? Cookbook author and food writer Alexandra Stafford offered some tactical advice and also prepared us for the onslaught of zucchini with creative and delicious recipes. Ali creates the Alexandra's Kitchen website and companion e-newsletter from alexandracooks.com—and a whole extra, free, weekly seasonal email, too, called the Farm Share Newsletter, which is giving me more ideas each week for what to do with what the garden, the CSA, and the local farmstand have to offer. She's the author of the hit book “Bread Toast Crumbs.”

Did you maybe get or give a cookbook or two for a holiday gift? Well, hopefully you can make room on the shelf for another couple of good ones. Our expert guide who's been browsing and cooking from the latest crop is Alexandra Stafford, aka Ali, who has some goodies to share—perfect fodder for another January of sticking close to home as I know a lot of us are again with cooking as one of our mainstays of comfort and creativity.   Ali Stafford, author of the essential cookbook “Bread Toast Crumbs” and creator of the website alexandracooks.com, is here to highlight some of the recent cookbook titles that she's finding irresistible. They range from topics like cooking more vegetable-centric means, to creative use of grains, and yes, even more ideas for delicious cookies. 

In this interview, Hardcover Cook founder, Monique Llamas, gives listeners a peek inside the summer baking box, which features the cookbook Bread Toast Crumbs by Alexandra Stafford. With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn't just about baking bread– it's about what to do with the slices and heels and nubs from those many loaves you'll bake.After you master the famous peasant bread, you'll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You'll enjoy bread's usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you'll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you'll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies.Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016  The Hardcover cook baking box includes grain from Hayden Flour Mills, and in this episode Monique interviews Emma Zimmerman of Hayden Flour Mills to find out more about the mill, the flour and products it produces and why just a half a cup of "real flour" can be a life changing baking experience.  Bread Toast Crumbs Box - https://www.hardcovercook.com/products/bread-toast-crumbs-cookbook-pantry-essentialsAlexandra's Kitchen - https://alexandracooks.com/Video to her Master No-Knead Peasant Bread Recipe - https://www.youtube.com/watch?v=tGILaYd-2OoHayden Flour Mills - https://www.haydenflourmills.com/

Today on the podcast I'm excited to have an interview with Alexandra Stafford. Alexandra lives in upstate New York with her husband and four children.  Alexandra's food journey began in 2003 when she graduated from Yale and moved to Philadelphia, where she attended cooking school and worked in professional kitchens. After spending two years at Fork, first as a prep cook, ultimately as sous chef, she left the restaurant world and started her blog, Alexandra's Kitchen. Today, she updates her blog weekly with new recipes and contributes to various food websites and magazines as well. Her cookbook, Bread Toast Crumbs, was nominated for the 2017 IACP Julia Child First Book award. On this episode we talk about how Alexandra found a publisher and pitched the idea for her first cookbook, as well as the evolution of blogging since Alexandra began her journey as a blogger, and the recipe that started it all on Alexandra's blog and then carried through to her blog. Things We Mention In This Episode: Alexandra's Kitchen Blog @alexandracooks in Instagram Bread, Toast, Crumbs Learn more about How to Get Paid to Write a Cookbook during this free masterclass 

  One dimension of my friendship with today’s guest is a years-long ongoing barter. She shares her cooking expertise with me and my extended family, and I give Alexandra Stafford and her husband gardening advice. It’s a pretty sweet deal,... Read More ›

How to become a food writer, with cooking teacher and cookbook author Alexandra Stafford

  One dimension of my friendship with today’s guest is a years-long ongoing barter. She shares her cooking expertise with me and my extended family, and I give Alexandra Stafford and her husband gardening advice. It’s a pretty sweet deal,... Read More ›

Cookbook Review: Bread Toast Crumbs by Alexandra StaffordA fresh loaf of bread, especially out of your very own oven, is such a treat. But yeasted dough can feel intimidating. Fear no more! Our latest cookbook review for Bread Toast Crumb by Alexandra Stafford gives us recipes that work for even the shyest of bakers. We decided Bread Toast Crumb is a book for all bakers, experienced to the newbie, with plenty of recipes to enjoy your loaf to the last crumb.  

Have you ever wondered what cookbooks a food podcaster loves? Join host Nicole Schwegman as she shares and explores her top ten cookbooks of 2018! From no-knead breads to incredible smashburgers courtesy of the Baking Steel, sinfully delicious brownies, pad thai to incorporating more vegetables into your meals, delicious Persian meals, reimagined roast chicken, how to make elevated gourmet meals for one, odysseys of food and heritage, to divine pies and wine pairings, there’s something for everyone!   10) Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford   9) Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by Andris Lagsdin   8) BraveTart: Iconic American Desserts by Stella Parks   7) Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong   6) Six Seasons: A New Way with Vegetables by Joshua McFadden   5) Bottom of the Pot: Persian Recipes and Stories by Naz Deravian   4) Dining In: Highly Cookable Recipes by Alison Roman   3) Solo: A Modern Cookbook for a Party of One by Anita Lo   2) Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya   1)  Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski   Honorable Mention: Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker    Recipes Mentioned in this Episode Alexandra Stafford’s Peasant Bread recipe Andris Lagsdin’s Smashburger Recipe BraveTart’s Brownies recipe Kris Yenbamroong’s Pad Thai recipe Naz Deravian’s Tahdig recipe Alison Roman’s Roast Chicken recipe   Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

Top 2018 cookbooks: Cookbook author and food blogger Alexandra Stafford of alexandracooks dot com and I have declared it so: The Twelve Days Of Cookbooks begins now, as in perfect gift picks for holiday giving. Last year around holiday gifting time, my... Read More ›

This week's review is the Very Good Bagel, Easy-ish Too from Alexandra Stafford and both our hosts are roundly pleased with the results! The bake along this week is a Sweet Potato Pie inspired by Patti LaBelle from the food blog What's Gaby Cooking. Neither of our hosts has ever made a sweet potato pie (although they've certainly clocked in some time eating them!) so they're both pretty excited about this recipe. Listen to the show to find out listeners' favorite recipe from the first 100 episodes, and Andrea and Stefin's picks for their Season Two Blue Ribbons (Hint: It's a Royal Blue Ribbon for both our hosts this time!). And you won't want to miss a sweet tribute from the duo's very first bake-along listener, Vickie. You can read the complete show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Stefin and Andrea are debating the merits of Country Crock Buttery Sticks (and Stefin's reminiscing about their fabulous, flirty commercials from the '80s). They're also anticipating their star turn as "fruitcake experts" on Brian Earl's Christmas Past podcast (stay tuned for an air date). Then, it's on to their review of Mini Peanut Butter Cups from Cookie & Kate. How did Andrea’s sunflower seed butter variation turn out? Which chocolate did Stefin love? And, crucially, just how long did these circular candies last in each of their homes? (Hint: Not long.) Next up, the duo introduce the next "round" bake-along: Alexandra Stafford’s Very Good Bagels – Easy-ish Too, which may take the cake for best title ever. Since bagels are a hit in both hosts' homes, they're looking forward to finding a TNT ("tried 'n' true") recipe for a DIY version. Will this be it? Finally, the gals dish out their tips for hosting a big holiday meal. From downsizing desserts to calling on your freezer (or Aunt Marge), these tricks might just help save your sanity, Preheated-style.Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Bread bakers unite! The listeners have spoken and we've selected Bread for our March theme. We're starting off with a No Knead Peasant Bread by Alexandra Stafford, coined "the bread that broke the Internet." Some essential tools and tricks both Stefin and Andrea use include a plastic bench scraper, rising dough in the oven with the oven light turned on or a cup of boiling water to get the temperature up, and a proofing basket for a traditional beehive shape. In the latest Cooking with Class segment Andrea reports back from the Galette de Rois class at The Bakehouse in New Orleans, taught by the acclaimed cookbook author and food blogger Joy the Baker. Joy demonstrated the methods to make this traditional king cake, and Andrea especially enjoyed how relaxed and non-intimidating Joy is. Joy also introduced the class to Old New Orleans Cajun Spice Rum, which Andrea loved so much she dragged her parents to the distillery to purchase some to bring back home to Washington. Book lovers, join us in March with our Preheated Book Club. We're reading Sourdough by Robin Sloane and we hope you'll read along with us. You can read the Show Notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!  

Alexandra's Kitchen Ali grew up in a home where cooking from scratch was the norm. After college, she enrolled in a cooking school and subsequently worked at various catering companies and restaurants. Ali's two years in the Fork restaurant kitchen in Philadelphia where she became sous chef, was the experience that shaped what and how […] The post 091: Alexandra Stafford: From Catering and Restaurants to Blogging first appeared on The Dinner Special podcast.