Podcast appearances and mentions of ali rosen

In this episode, I'm sharing my top 10 most anticipated new romance book releases of March 2025 that deserve a spot on your must-read list. With so many choices of new romance books to read, I've narrowed down this month's new releases to the best worth reading…because life is better with a love story!BOOKS MENTIONED:Unlikely Story by Ali Rosen: https://amzn.to/4jXIOIAWild Side by Elsie Silver: https://amzn.to/3CKSYvAThe Shots You Take by Rachel Reid: https://amzn.to/4gLoVC0The Last Guy on Earth by Sarina Bowen: https://amzn.to/3QbvGCaPromise Me Sunshine by Cara Bastone: https://amzn.to/3EzUPE2Go Luck Yourself by Sara Raasch: https://amzn.to/3Covz2gStory of My Life by Lucy Score: https://amzn.to/4efsoHxFan Service by Rosie Danan: https://amzn.to/4gBX0USSave Your Breath by Kandi Steiner: https://amzn.to/3COewHxJust Our Luck by Denise Williams: https://amzn.to/3NXdvPsLINKS MENTIONED: New Releases: https://www.shereadsromancebooks.com/upcoming-book-releases/Amazon First Reads: https://amzn.to/40WOJVzRomance Book Reading Challenge: https://www.shereadsromancebooks.com/reading-challenge-2025/Book Club: https://www.shereadsromancebooks.com/bookclub/SpeakPipe: https://www.speakpipe.com/shereadsromancebooks FOLLOW ME! Join My List: https://www.shereadsromancebooks.com/joinPodcast: https://www.shereadsromancebooks.com/podcast/ Facebook: https://www.facebook.com/shereadsromancebooks Pinterest: https://www.pinterest.com/shereadsromancebooks Instagram https://www.instagram.com/shereadsromancebooksblog/LEAVE A REVIEW!If you liked this episode, please leave a review on Apple Podcasts or your favorite podcast platform. Thanks!This post may include affiliate links. As an Amazon Associate, I earn from qualifying purchases. Hosted on Acast. See acast.com/privacy for more information.

Bestselling author Ali Rosen returns to the podcast, this time to discuss ALTERNATE ENDINGS, a smart, witty, breathless second-chance romance about a single mother juggling homelife and career who starts traveling to Ireland for work… and reconnects with a high school love who is now the CTO of her company. Ali discusses the complexities of motherhood, divorce and custody, female friendships, writing a (slightly) older heroine, and the book's breathtaking Irish setting. In the end, she reveals what her next book is about!Purchase on Bookshop: https://bit.ly/4cTQVC8Share, rate, & review the podcast, and follow Zibby on Instagram @zibbyowens! Now there's more! Subscribe to Moms Don't Have Time to Read Books on Acast+ and get ad-free episodes. https://plus.acast.com/s/moms-dont-have-time-to-read-books. Hosted on Acast. See acast.com/privacy for more information.

Ali Rosen is a relatively new to me author. But when I grabbed a copy of her first book, I binged it in a sitting and never looked back. Ali is an author. She is a mom. She is a foodie and hosts her own cooking show. I needed so much to bring her to you. I hope you love her as much as I did. So tell me, What are you cooking now?   Shownotes: Ali's Show on NY Public Television Funny Story by Emily Henry The Paradise Problem by Christina Lauren Just for the Summer by Abby Jimenez The Rom-Commers by Katherine Center Romance Con in Milwaukee Out on a Limb by Hannah Bonham-Young Morbidly Yours by Ivy Fairbanks Bridgerton Bare Minimum Dinners Priya's Kitchen Adventures Ali's Reading: Savor It by Tarah DeWitt At First Spite by Olivia Dade Last Call at the Local by Sarah Grunder Ruiz Love Song for Ricky Wilde by Tia Williams A Novel Love Story by Ashley Poston Bad Reputation by Emma Barry What is Love by Jen Comfort The Other Side of Disappearing by Kate Clayborn Cook Simply Live Fully Connect with Ali: Instagram Website A Recipe for Second Chance Alternate Endings 15 Minute Meals   Connect with Ali Instagram Website A Recipe for Second Chance Alternate Endings   Connect with Addie Instagram @addie.yoder Facebook @coachaddiey Join Newsletter Website

Novelist, cookbook author and TV personality Ali Rosen returns to the show to talk about her second romcom Alternate Endings, the process of writing fiction versus cookbooks, using a surrogate after discovering she has a rare genetic mutation that caused her to miscarry, the debate around surrogacy, how to choose produce, Taylor Swift, meeting her husband, her children's personalities, the 16th season of Potluck with Ali and so much more. We also did a round of Just Me Or Everyone and Podcast Pals Product Picks! Get yourself some new ARIYNBF merch here: https://alison-rosen-shop.fourthwall.com/ Subscribe to my newsletter: http://alisonrosen.substack.com Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen   BETTER HELP:  http://BetterHelp.com/BESTFRIEND (use code BESTFRIEND for 10% off),  Alison Rosen Is Your New Best Friend is sponsored by Better Help TROPICAL SMOOTHIE CAFE: Visit one of Tropical Smoothie Cafe's 1400+ locations or order online or through their app!  Buy Alison's Fifth Anniversary Edition Book (with new material): Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/ Try Amazon Prime Free 30 Day Trial

Today we have a great double episode of the show. Alex Prud'homme's new book, Dinner with the President, is a history of American food, politics, and 26 presidents, from George Washington starving at Valley Forge in 1777 to Donald Trump's burger banquets. It was such a good time having Alex on the show to talk about how food has been used as a diplomatic tool since the founding of the United States, and also dig into the legacy of his famous great aunt - Julia Child.Also on the show we welcome Ali Rosen to the studio. Ali is a cookbook author, TV food host, and successful rom-com novelist, having published the hit novel Recipe for Second Chances. She is also the author of the new cookbook, 15 Minute Meals. On this episode we talk about what makes a 15 minute meal, and how she writes her food-focused fiction. It's such a fun talk, I hope you enjoy it.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM ALEX PRUD'HOMME & ALI ROSEN:Alex Prud'homme Wishes He Was in the Room Where It Happened [NYT]Potluck with Ali Rosen [official]

Think you don't have enough time to cook? Well, think again, because guest Ali Rosen is sharing her best tips and tricks for making incredibly flavorful meals in just 15-minutes. Ali Rosen is the Emmy and James Beard Award nominated host of Potluck with Ali Rosen on NYC Life. She is the bestselling author of three cookbooks, 15 Minute Meals, Modern Freezer Meals and Bring It!, and she's been featured everywhere from The Today Show to The New York Times and has written for publications including Bon Appetit, Wine Enthusiast and New York Magazine. She is also a bestselling novelist--her debut is Recipe for Second Chances and her next book, coming May 2024, is Alternate Endings. See omnystudio.com/listener for privacy information.

Maybe one of your New Year's Resolutions was to cook more... but you just don't feel like you have the time. Cookbook author Ali Rosen is here to help with her latest book, 15 Minute Meals: Truly Quick Recipes that Don't Taste Like Shortcuts. She joins us to discuss and take calls.   SPICY TOMATO POACHED SHRIMP This is one of those stewy one-pot meals that comes together incredibly quickly but feels like it contains more flavor than it has any right to. Harissa—the spicy, smoky North African red pepper condiment—forms the base layer, and it adds just the right level of heat. If you can't track it down (even though it is now widely available), you can always use your preferred hot sauce, and the rest of the ingredients will still pull their weight. Between the peppers, the chickpeas, and the shrimp, you've got an entire meal in a single serving. Ingredients 2 red bell peppers
 2 pounds (900 g/32 oz) peeled shrimp 2 tablespoons harissa
 2 28-oz (794 g) cans of diced tomato 2 15-oz (400 g) cans of chickpeas
 1 cup (180 g/6 oz) pitted kalamata olives 8 oz (227 g) feta
Dash of Kosher salt Place a wok (or large Dutch oven) on high heat. Chop the bell peppers into bite-sized pieces. Throw half the bell peppers and all the shrimp into the wok with the harissa on top. Cook for three to four minutes without stirring, or until the shrimp have browned a bit. If you need to open your cans of tomatoes and chickpeas, do that now. Drain the chickpeas. If you prefer your olives chopped, you can also do that (but you don't have to). Add the remaining bell peppers, the tomatoes, the chickpeas, and the olives to the wok. Cook for another five to six minutes, or until the shrimp have cooked through. Turn off the heat, crumble the feta in, and stir. Taste, then add some salt as needed. Serve hot.

Zibby interviews Ali Rosen about her fiction debut, RECIPE FOR SECOND CHANCES, an enchanting second-chance romance set against the backdrop of an Indian-Italian wedding in Umbria, Italy. Ali, an accomplished cookbook author and TV host, discusses her transition from writing cookbooks to fiction. The conversation also touches on Ali's approach to writing, how she balances work and family, her plans for her next novel (this time set in Ireland!), and her advice for aspiring authors, especially about finding joy in what they read and write. The interview concludes with a discussion about Ali's TV show, her cooking philosophy, and the importance of prioritizing personal happiness.Purchase on Bookshop: https://bit.ly/3t2VqZiShare, rate, & review the podcast, and follow Zibby on Instagram @zibbyowens! Now there's more! Subscribe to Moms Don't Have Time to Read Books on Acast+ and get ad-free episodes. https://plus.acast.com/s/moms-dont-have-time-to-read-books. Hosted on Acast. See acast.com/privacy for more information.

Jennifer Lopez and Ben Affleck are the poster children of second chance romance, but are they the exception or the rule? Ali Rosen (rom-com author of “Recipe for Second Chances”) and Natasha Chandel explore love's do-overs. How can couples ensure they don't repeat the same mistakes? What is the role of forgiveness when giving someone a second chance? And when should you just let go? Ali and Natasha share a great rapport in another informative episode of Kinda Dating! → Book a 1:1 Coaching with Natasha or optimize your dating profile with PROFILE BOOSTER! Learn more here! ← → Watch video clips from the show, laugh at hilarious memes, and talk to us by following Kinda Dating on Instagram and TikTok! ← And check out our brand new website! Follow Ali Rosen: Website, Instagram, Twitter, Facebook Follow Natasha Chandel: Instagram, TikTok, Twitter, Facebook Follow Adam Pineless: Instagram Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Complicated Conversations we welcome Ali Rosen. Ali is the Emmy- and James Beard Award–nominated host of Potluck with Ali Rosen on NYC Life as well as the author of cookbooks, but we chat with her about her fiction debut, Recipe for Second Chances, a story about the ones that got away reuniting at a big Italian wedding.  Ali talks to us about creating her protagonist Stella and the personal journey of growth she wanted to take her on; why she wanted to explore whether you can get a second chance at first love; how she herself contains multitudes (cookbook author, tv host, writer and now romcom author!); her love of Italy and cooking and how she folded those passions into her novel; and how her hair perfectly fits her astrological sign! Recipe for Second Chances it out now and it's a delicious blend of romance and friendship with the gorgeous backdrop of the Italian countryside. Buy it, read it, share it, and listen to our spoiler free episode with @ali_rosen wherever you get your podcasts!See omnystudio.com/listener for privacy information.

For my diehard fans, you might remember that I covered frozen food once already way back in Episode 29 (Should you spend more time in the frozen food aisle?) but I think it's so important - and misunderstood - that I'm throwing this discussion back into the microwave for a reheat.    In this episode, I'm joined by Ali Rosen, the Emmy and James Beard Award nominated host of “Potluck with Ali Rosen” on New York City Life. She is the author of cookbooks Modern Freezer Meals, and Bring It, and has been featured on shows like The Today Show and Food Network Kitchen. She also has a new fiction novel, Recipe for Second Chances, arriving in September 2023 (can't wait to read it!) Hailing from Charleston North Carolina, she now lives in New York with her husband and 3 kids. Ali is the perfect guest for this discussion about whether frozen foods are less healthy than fresh (spoiler: they are NOT!), as well as how food and freezing technology has come a long way from your grandma's fridge, the biggest mistake you probably don't know you're making (hint: it's got something to do with serving size) and the benefits that you could be reaping from opting for certain easy picks in the frozen aisle at the grocery store.   Resources: https://potluckwithali.com ---   The Keri Report dissects health and nutrition with a no-nonsense approach.   Nutritionist, yoga teacher, and author of The Small Change Diet Keri Gans delivers her straightforward and sometimes controversial approach to what's current in the health and nutrition world. Her fun and engaging personality will leave you with a wealth of information on need-to-know hot topics for your overall well-being.   To find more information and to join Keri's mailing list, visit her website: https://kerigansny.com/   Instagram/Twitter: @kerigans Facebook Page: @KeriGansNY   This episode was produced by Jess Schmidt. Visit her website at https://www.jessdoespodcasting.com

If you have picky eaters, you've probably tried everything to get them to eat their veggies: new recipes, sneaking vegetables into meals, and making their meals into food art. It can be really frustrating, but no matter how picky your kids are, there are ways to encourage them to eat their vegetables without a ton of work and stress.  In this episode, I sat down with Nikki Dinki, foodie, chef, TV host, comedy writer, and author of More Veggies Please!: Easy Kid-Approved Meals and Family-Friendly Comfort Foods with Surprising Veggie Twists.” As a kid, Nikki Dinki was called “picky Nikki” because she was the pickiest kid around, living off only bread and cheese, even into her young adult years. She found a way to turn it all around and today, she's helping parents find creative ways to add more veggies into their kids' meals.  Nikki talks about her best tips to get kids to eat their veggies, her meat-on-the-side approach, and how she gets healthy meals on the table every night by using her freezer.  Welcome  1:52 Let's talk about your story! 5:38 Do you think kids should be rewarded for eating their vegetables? 10:24 Why do you think it's so hard for parents today to get their kids to eat healthy? 11:56 What should parents know that can re-assure them about feeding their kids? 16:37 You take a meat-on-the-side approach—explain! 20:43 What are your best tips for getting kids to eat their veggies? 23:21 We're all so busy. What are your tips and tricks to get healthy meals on the table every day?  26:25 What are your favorite recipes from your book? LINKS MENTIONED IN THE SHOW Julie mentions this recent study that suggests rewarding kids for eating their vegetables is effective.  Julie mentions Dr. Mark Hyman and his “condi-meat” approach. Nikki mentions the book, “Modern Freezer Meals," by Ali Rosen. Purchase Nikki Dinki's book, "More Veggies Please!" Learn more about Nikki on her website NikkiDinkiCooking.com Follow Nikki on Instagram. FROM OUR PARTNERS Kids Cook Real Food eCourse The Kids Cook Real Food eCourse, created by a mom of 4 and a former elementary school teacher, is designed to build connection, confidence, and creativity in the kitchen. The course includes 30 basic cooking skills, 45 videos including several bonuses, printable supply and grocery shopping lists, and kid-friendly recipes. The course is designed for all kids ages 2 to teen and has three different skill levels. More than 18,000 families have taken the course and The Wall Street Journal named it the #1 cooking class for kids. Sign up now for the Kids Cook Real Food ecourse and get a free lesson for being a “Food Issues” listener. Thrive Market Thrive Market is an online membership-based market that has the highest quality, organic, non-GMO, healthy, and sustainable products. From groceries, clean beauty, safe supplements, and non-toxic home products to ethical meat, sustainable seafood, clean wine, and more, Thrive Market is where members save an average of $32 on every order! Through Thrive Gives, every paid membership sponsors a free one for a low-income family. Join Thrive Market today and get 25% off your first order and a free gift. 

Todd and Laura have the pleasure of interviewing celebrity chef and author Ali Rosen. The trio talk about Ali's refusal to cast Kate Middleton in a musical at St. Andrews, her start rocky experience in the media world, working with Brian Williams and her circuitous journey into the culinary world. Ali opens up about her infertility struggles, the obstacles many people face with surrogacy, having newborn twins during the height of the pandemic and the grief caused by the loss of her Mother-in-Law to Ovarian Cancer. The three of them also discuss inequality and toxic masculinity in kitchen culture, the importance of inclusion, and how we can change the culinary world for the better through organizations like the Independent Restaurant Coalition. The trio has big plans to reunite and take New York City by storm, so stay tuned for updates. Ali Rosen is the Emmy and James Beard Award nominated host of Potluck with Ali Rosen on NYC Life and the author of the cookbook Bring It! and as well as Modern Freezer Meal. She has been featured on shows such as The Today Show, Dr Oz, and NPR's All Things Considered and has written for publications including The Washington Post, Bon Appetit and New York Magazine. She was a Forbes 30 Under 30 and Thrillist said Ali had one of the coolest jobs in food (she agrees). She is originally from Charleston, SC but now lives in New York City with her husband Daniel, three kids Guy, Joy and Rae and rescue pup Phoebe.Potluck with AliAli's InstagramAli's Facebook More About AliBuy Ali's Cookbooks!Independent Restaurant CoalitionAmerican Lung Association of South Carolina's Oxygen BallNext Page is sponsored by:Bay Street BiergartenEternus CoachingPatrick Properties Hospitality GroupRPWB Law Firm Hosted on Acast. See acast.com/privacy for more information.

This week Grant and Zoe were joined by Ali Rosen. Ali is the Founder and Host of Potluck with Ali, a TV show on NYC Life and a website about food, drink and travel. She is also the author of two cookbooks, and she has been nominated for a James Beard Award and two Emmys. They talk about all things food policy from your plate to the planet. In the final segment, Zoe talks about the impact of climate change on Maine's lobsters, Grant highlights a report linking drought and hotter temperatures to potential rolling blackouts in the U.S., and Ali suggests "Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations" by Nicole Taylor If you are under 40 and interested in being featured on the podcast, be sure to fill out this form: https://airtable.com/shr5IpK32opINN5e9 Note: All participants are speaking in their personal capacity.

I wanted to tell you about an upcoming event —  I'll be moderating a live stream on Kittch, a new social live streaming community for food lovers.  On April 21st, at 2pm ET, join me and Chef Ali Rosen for a recipe demo of Portobellos with Goat Cheese and a conversation about mushrooms in celebration of Earth Month.  You can find this event, HRN's creator channel, and other upcoming streams at kittch.com.

There are a lot of misconceptions and mistakes made around freezer meals, but guest Ali Rosen has us covered with surprising possibilities, and wisdom for creating the best quality frozen dishes, without having to try too hard. Emmy and James Beard Award nominated host of Potluck with Ali Rosen on NYC Life and author of Modern Freezer Meals, she helps us bust out of the dated mindset about freezing meals and approach them in a modern way, “as a gift for your future self.” See omnystudio.com/listener for privacy information.

This is the third episode in our updated, revised, expanded, and crazy cooking and food podcast, COOKING WITH BRUCE AND MARK! Join Bruce Weinstein and Mark Scarbrough as we talk about tinned fish, give one-minute cooking tips, an interview with cookbook author Ali Rosen, and a segment on what's making us happy in food this week. Thank you for join us! Here's the rundown of the segments of this episode: [00:17] What's the deal with tinned fish! There's more to it than those yucky sardines from the supermarket. Here's our take on one of the most overlooked foods in North America. [07:40] Our One-Minute Cooking Tip: Don't smash burger patties on the grill. [09:09] Bruce's interview with Ali Rosen, author of MODERN FREEZER MEALS. Find out more about her at potluckwithali.com. [24:20] What's making us happy in food this week

D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Small Bites on Wildfire Radio returns this Sunday, July 11th at 635pm EST with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020 and 2021 as well as being named #23 Top Philadelphia Lifestyle Influencer in 2021. We will be joined by Potluck with Ali Rosen the James Beard, Emmy, and IACP award-nominated host on NYC Life. Ali Rosen has been featured on Today Show, Dr. Mehmet Oz, and NPR's NPR All Things Considered and has written for publications including Washington Post, Bon Appétit Magazine and New York Magazine. She was a Forbes 30 Under 30 and Thrillist said Ali had one of the coolest jobs in food. Ali will talk about her upcoming cookbook ‘Modern Freezer Meals: Simple Recipes to Cook Now and Freeze for Later' from Skyhorse Publishing, Inc. available for preorder and released on July 20th. Despite our food culture's deification of preserving ingredients through classic methods like canning and fermenting, we've relegated the freezer to the category of TV dinners and overwrought casseroles. But the freezer can be your best meal-prepping friend, and the easiest way to always have a ready-made meal on hand. Modern Freezer Meals provides one hundred fresh recipes for frozen food—from healthy, vibrant grain bowls to proteins cooked straight from the freezer with tons of flavor still intact. What to travel the world and never leave the comfort of home? Well Andre Darlington an award-winning beverage columnist and restaurant critic with his work being featured in New York Magazine, Paste Magazine, Imbibe Magazine, Punch Newspapers, Refinery29, and PARADE Magazine, among others has the perfect solution. He will talk about ‘Booze Cruise: A Tour of the World's Essential Mixed Drinks' from Running Press. André Darlington will be your tour guide through more than forty of the globe's most vibrant cocktail locales. Each city stop is packed with insider intel on the current scene, local history, easy food-and-drink recipes, and tasting notes. This sloshy voyage includes: Amsterdam, Dublin, London, Madrid, Stockholm, Cape Town, Tangier, Delhi, Singapore, Beirut, Tokyo, Bogotá, Havana, New Orleans, São Paulo, Toronto, Sydney, and many more! Kids are notorious picky eaters. Well Joshua David Stein may have found the solution with his upcoming cookbook ‘Cooking for Your Kids: At Home with the World's Greatest Chefs' from Phaidon.com Press available for preorder and released on July 28th. Let the pros help you plan and prep meals for your family home-cooking recipes used by chefs to feed those they love! Looking for meals that will appeal to everyone around the table? Cooking for Your Kids is the perfect solution: 100 recipes — breakfast, lunch, snacks, dinner, treats — from the repertoires of world-famous chefs who cook for their children at home. Charming first-person stories offer a glimpse into their private lives as they strive to raise adventurous (and healthy) eaters. The chefs explain why each dish is much-loved, highlight how ingredients can expand palates, reveal insider tips, and share their work-life balance challenges. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopHospitalityShow #TopPhiladelphiaLifestyle #TopListed #BestFood #BestPod

Carrie and Kaiti run through new cookbook releases the 1st week of July! (Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)International CookbooksThe Turkish Cookbook: Exploring the Food of a Timeless Cuisine by Ghillie Basanhttps://amzn.to/3oWRvqtThe Olive Oil & Sea Salt Companion: Recipes and Remedies from the Pantry (Countryman Pantry)https://amzn.to/3fRZTU6Food History BooksBourbon and Bullets: True Stories of Whiskey, War, and Military Service by John C. Tramazzohttps://amzn.to/3usC4r9Bourbon Justice: How Whiskey Law Shaped America by Brian F. Haarahttps://amzn.to/3yICI7jTexas Whiskey: A Rich History of Distilling Whiskey in the Lone Star State by Nico Martini (Author)https://amzn.to/3wLprJDJam, Jelly and Marmalade: A Global History by Sarah B. Hood https://amzn.to/34rwdbm Health and Dietary Needs CookbooksRaw & Free: Plant-based Living for Health & Happiness by Sophie Steevens https://amzn.to/3i0DEOEFrugal Gluten-Free Cooking: 60 Family Favorite Recipes That Won't Break the Bank by Melissa Erdelachttps://amzn.to/3wGXPoCNo-Waste Save-the-Planet Vegan Cookbook: 100 Plant-Based Recipes and 100 Kitchen-Tested Methods for Waste-Free Meatless Cooking by Celine Steenhttps://amzn.to/3c2qw7LHealthy & Happy: Find Food Freedom and Create the Body You Love by Julie Booher https://amzn.to/3hWHiZT Baking CookbooksFeel-Good Fall Baking: 105 Recipes the Whole Family Will Love by Centennial Kitchen https://amzn.to/3yLz4tpDana's Bakery: 100 Decadent Recipes for Unique Desserts by Dana Pollackhttps://amzn.to/3wzlFCOMiscellaneous CookbooksModern Freezer Meals: Simple Recipes to Cook Now and Freeze for Later by Ali Rosen https://amzn.to/3frVOa6The Complete Sausage Cookbook: Make Over 300 Kinds of Sausage (Complete Cookbook Collection) by Ellen Brownhttps://amzn.to/3i1QT1sQuick & Easy Dinner Solutions: Simple Meal Plans for Your Family throughout the Week by by Jenny Warsén https://amzn.to/34oB7WzCider Revolution: Your DIY Guide to Cider & Pet-Nathttps://amzn.to/3fM0Tcs

Ron thinks back to his days in school when gym class was embarrassing, awkward, and strange. His guest later in the program is Chef Ali Rosen.

On this episode of Best Served, our host Jensen Cummings sits down with Ali Rosen of Potluck with Ali, New York, New York.

There are some people you just want to hang out in the kitchen with. Ali Rosen is one of those people, and she knew the kitchen was where she belonged from a young age. If you’re in NYC then you’re lucky enough to get a window into her kitchen life on her TV show on NYC Life, Potluck with Ali, and the rest of us can spot her regularly on the Dr. Oz show in her role as “food investigator.” She has a cookbook, a vibrant life full of family and travel, and she’s a native Charlestonian, so I wanted to learn how growing up Southern and being an inquisitive food lover had shaped her life. What results is a classic kitchen chat (although we actually sat in the living room for some quiet), where her passion for cooking and learning is infectious. 

In Episode 7, we had the opportunity to speak with Ali Rosen from Potluck with Ali about keeping things simple while entertaining. The conversation takes a few turns, but there are some great tips throughout about avoiding party tension, setting yourself up for success, pre-party preparation tips, and tips to keep things simple. You'll also hear about that time Ali cooked for a bunch of fancy chefs, another version of the bakers vs. cooks debate, and a breakdown of prioritizing relationships for staying in touch. We're excited for you to take a listen! Ali Rosen is the founder and host of Potluck with Ali Rosen, a television show, and website dedicated to sharing the best and brightest in food. Potluck airs on NYC Life and its videos have appeared on HuffPost, Edible, and People. She is also the author of Bring It!: Tried and True Recipes for Potlucks and Entertaining. Ali was named as one of Forbes Magazine's 30 Under 30 for Food & Drink. She has also written for sites including Bon Appétit, Epicurious, Fodor's, and Refinery 29. Potluck was nominated for an Emmy as well as two IACP awards and Thrillist said Ali had one of the coolest jobs in food (she agrees). She is from Charleston, South Carolina, but currently lives in New York City. Meet Ali Rosen How Jessica found out about Ali How she got into food & entertaining The metaphor (& literal definition) of "potluck" Jessica and Ali bond over hating baking What Ali brings to potlucks Recipe testing The "this might not be good"self-deprecating tactic Cooks vs. bakers Party tension If you are calm (as the host), it's going to be a great party Jessica's friend's gender reveal party story Surprise parties Removing as many potential obstacles as possible Setting yourself up for success Helping people help themselves Spending money on party help Finding party help Facebook it Local colleges Care.com Urbansitter Task rabbit Spending money where it serves you best Pre-party preparation tips Plan hour-by-hour (and using excel) Have dishes that are all served at room temperature Pasta (anchovy and pistachio pasta from Bring It) An interesting salad (roasted corn, tomato, feta, and basil salad from Bring It) Meat (with the right amount of sauce, and the right amount of flavor) Do as much ahead of time as possible Tips to keep things simple Buying pre-cut things Buy pre-peeled garlic (not pre-minced) Have the right equipment on hand (strawberry huller)  Buy things pre-made That time Ali cooked for a bunch of fancy chefs Ask for help Take it back to your roots Make sure you feel comfortable Advice for nervous hosts:  Have fun.  If you look over a recipe and it looks daunting to you, skip it. Cook something that you love and you're excited about. What's going on in your kitchen? Jessica: Grilling Ali: Summer produce (strawberries, blueberries, and raspberries) Chrystina: Clean floors What are you planning right now? Chrystina: Living that travel life Ali: Rhode Island blueberry pies Jessica: Husband's birthday, camping trips How are you staying in touch? Chrystina's blog post: Balancing staying in touch and self-care Doubling down on close friends Prioritizing friendships Social media blackouts Community Made podcast episode: Prioritizing relationships If they wanted to keep in touch with you, they could be What are you into right now? Chrystina: TJMaxx shopping sprees Ali: Crop tops Jessica: Revamping blogs & painting murals Find us online: Ali Rosen Website Facebook Instagram Twitter Gatherings Podcast Facebook Twitter Chrystina Noel Sweet Love & Ginger

In Episode 7, we had the opportunity to speak with Ali Rosen from Potluck with Ali about keeping things simple while entertaining. The conversation takes a few turns, but there are some great tips throughout about avoiding party tension, setting yourself up for success, pre-party preparation tips, and tips to keep things simple. You'll also hear about that time Ali cooked for a bunch of fancy chefs, another version of the bakers vs. cooks debate, and a breakdown of prioritizing relationships for staying in touch. We're excited for you to take a listen! Ali Rosen is the founder and host of Potluck with Ali Rosen, a television show, and website dedicated to sharing the best and brightest in food. Potluck airs on NYC Life and its videos have appeared on HuffPost, Edible, and People. She is also the author of Bring It!: Tried and True Recipes for Potlucks and Entertaining. Ali was named as one of Forbes Magazine's 30 Under 30 for Food & Drink. She has also written for sites including Bon Appétit, Epicurious, Fodor's, and Refinery 29. Potluck was nominated for an Emmy as well as two IACP awards and Thrillist said Ali had one of the coolest jobs in food (she agrees). She is from Charleston, South Carolina, but currently lives in New York City. Meet Ali Rosen How Jessica found out about Ali How she got into food & entertaining The metaphor (& literal definition) of "potluck" Jessica and Ali bond over hating baking What Ali brings to potlucks Recipe testing The "this might not be good"self-deprecating tactic Cooks vs. bakers Party tension If you are calm (as the host), it's going to be a great party Jessica's friend's gender reveal party story Surprise parties Removing as many potential obstacles as possible Setting yourself up for success Helping people help themselves Spending money on party help Finding party help Facebook it Local colleges Care.com Urbansitter Task rabbit Spending money where it serves you best Pre-party preparation tips Plan hour-by-hour (and using excel) Have dishes that are all served at room temperature Pasta (anchovy and pistachio pasta from Bring It) An interesting salad (roasted corn, tomato, feta, and basil salad from Bring It) Meat (with the right amount of sauce, and the right amount of flavor) Do as much ahead of time as possible Tips to keep things simple Buying pre-cut things Buy pre-peeled garlic (not pre-minced) Have the right equipment on hand (strawberry huller)  Buy things pre-made That time Ali cooked for a bunch of fancy chefs Ask for help Take it back to your roots Make sure you feel comfortable Advice for nervous hosts:  Have fun.  If you look over a recipe and it looks daunting to you, skip it. Cook something that you love and you're excited about. What's going on in your kitchen? Jessica: Grilling Ali: Summer produce (strawberries, blueberries, and raspberries) Chrystina: Clean floors What are you planning right now? Chrystina: Living that travel life Ali: Rhode Island blueberry pies Jessica: Husband's birthday, camping trips How are you staying in touch? Chrystina's blog post: Balancing staying in touch and self-care Doubling down on close friends Prioritizing friendships Social media blackouts Community Made podcast episode: Prioritizing relationships If they wanted to keep in touch with you, they could be What are you into right now? Chrystina: TJMaxx shopping sprees Ali: Crop tops Jessica: Revamping blogs & painting murals Find us online: Ali Rosen Website Facebook Instagram Twitter Gatherings Podcast Facebook Twitter Chrystina Noel Sweet Love & Ginger

This week, Lisa Lawrie (@JMOESandBFFs) and Rafael Castaneda (@RMCGuitars) discuss the @ARIYNBF episodes~ “Ali Rosen” & “Number One Tooth Podcast, Disappearing Butts, Renee Colvert Quiz” We talk Potlucks, No Substitutions In Parenting, All The Alison Rosens, Parking Nazis, Boobs, Butts and Nuts! iTunes Logo By Ray Morgan (@RayMorganIII) Posted To iTunes by Jason Dix (@WoodLoaf)​

This week, Lisa Lawrie (@JMOESandBFFs) and Rafael Castaneda (@RMCGuitars) discuss the @ARIYNBF episodes~ “Ali Rosen” & “Number One Tooth Podcast, Disappearing Butts, Renee Colvert Quiz” We talk Potlucks, No Substitutions In Parenting, All The Alison Rosens, Parking Nazis, Boobs, Butts and Nuts! iTunes Logo By Ray Morgan (@RayMorganIII) Posted To iTunes by Jason Dix (@WoodLoaf)​

This week, Lisa Lawrie (@JMOESandBFFs) and Rafael Castaneda (@RMCGuitars) discuss the @ARIYNBF episodes~ "Ali Rosen" & "Number One Tooth Podcast, Disappearing Butts, Renee Colvert Quiz" We talk Potlucks, No Substitutions In Parenting, All The Alison Rosens, Parking Nazis, Boobs, Butts and Nuts! iTunes Logo By Ray Morgan (@RayMorganIII) Posted To iTunes by Jason Dix (@WoodLoaf)

Ali Rosen—cookbook author, food journalist and host of the Emmy-nominated food-and-wine show Potluck with Ali—stops by the show and she's easily one of my new favorite people and I would say that even if she didn't have the same name as I do. We talked about her path from serious news to food, growing up in South Carolina, motherhood, name stuff, her cookbook Bring It! and the process of putting it together, the notion of potlucks, local news, the Easter Egg Roll, uni and more. And we heard from another Alison Rosen and did a round of Just Me Or Everyone. Check us out on Patreon: http://patreon.com/alisonrosen [powerpress] Download the episode from iTunes. You probably need to buy a new ARIYNBF Legacy Shirt! and the HGFY ringtone! Try Amazon Prime Free 30 Day Trial

Bring It!Tried and True Recipes for Potlucks and Casual EntertainingBy Ali Rosen Suzy Chase: Welcome to the Cookery by the Book Podcast, with me, Suzy Chase.Ali Rosen: I'm Ali Rosen, and my new book is Bring It! Tried and True Recipes for Potlucks and Casual Entertaining.Suzy Chase: You have been nominated for an Emmy for your show Potluck, and two IACP awards, and named a Forbes 30 under 30. Plus, Thrillist once said that you had one of the coolest jobs in food. I love it. Now, your new cookbook, Bring It!, is all about potlucks and casual entertaining. Talk a little bit about that.Ali Rosen: Well, this book is really the culmination of everything I've learned in my career. I'm so lucky to do my show, where I get to talk to chefs, and cookbook authors, and creators all day. And I was just excited to share some of what I've learned, and my recipes. And so, the book is really all about answering that question of, "What can I bring?" Because you know, the dinner parties that we do today, I think are really different to the formal parties people used to have. Everybody's always bringing something, people are always coming together by bringing different dishes. So, this book is 100 recipes that can kind of answer that question.Suzy Chase: So, let's start off with talking about how to use this cookbook. In particular, the badges. How do we use those?Ali Rosen: The badges were really important to me because as somebody who kind of flips through a cookbook a lot, as you obviously do, I ... You know, sometimes I'm looking for something specific, and I don't know whether it's going to fit into that category. And when I, as I started testing recipes, I really sort of found that, when you're bringing food to an event, or to a dinner, they kind of need to fall into one of three categories, or in multiple categories. One is "day ahead," because you oftentimes have to go to an event, and you need to make it ahead. One is "fridge to table," because oftentimes, there isn't an oven there, you need to just be able to bring something and have it come straight from the fridge. The third is "30 minutes or less," because we all kind of run out of time when we're cooking, and we need something to be quick. So, I wanted to divide the book in that way, and some of the recipes fall into all three categories, some of them don't fall into any. But it's kind of a good way, as you're flipping through the book, to really figure out if there's something in particular you need, that it's there.Suzy Chase: So, in the cookbook, you wrote, "There's an art to a meal where all the food is made ahead and brought in. It should be an orchestrated dance of different cooks and different kitchens all coming together at one table for a meal that feels both cohesive and simple." That's easy for you to say. So, how do we ensure that this meal is successful?Ali Rosen: Well, I think the most important thing is planning. You know, I think that when people think of potlucks, they think, "Okay, great, I'll just tell everybody to bring something, and then it'll be fine." And then, you know, you end up with like six salads and three desserts, and nobody has a main course. So, you can get out of a lot of the cooking by having everybody bring different things, but you, at the very base level, need to kind of give people direction. You know, assign people, say, "Okay, you're making the salad, you're making a meat, you're making a vegetable side, and you're making the dessert." And then that gives people the context. You also want to give people the context of what they have to cook with. Do you have oven space? Do you have fridge space? Do they need to bring their own utensils? Do they need to bring a knife, if it needs to be cut? Those kinds of things that just, kind of, thinking through how you're going to set it up, and who's bringing what, will save you a ton of time on the back end, because then you're not scrambling to figure out who's bringing what. So, especially in today's age, I mean, there's so many great programs online or through email. You can just have people check a box. And I think that organization from the outset can make a potluck feel really cohesive, even though different dishes are coming out of different kitchens.Suzy Chase: Speaking of setup, going to potlucks, there are always the hurdles of transporting the food, storing the food, and issues with the food sitting out. What are your tips for that?Ali Rosen: I think the biggest thing is not to overcook. You know, a lot of people think, "Okay, I'm going to make this dish, and then it's going to be totally done. I'm going to cover it, and then I'm going to transport it while it's hot." And what people forget is that food keeps cooking, especially if it's covered, even if you're only traveling 15 or 20 minutes to somebody's house. So, you really have to think through, if you need to reheat something, you want to let it completely cool down, uncovered, before you put it in the fridge. You want to undercook it a little bit, so that when you put it back in the oven, you don't overcook it. And you just want to think through whether you can serve it at room temperature or not. Because I find that, at a lot of potlucks, people get so worked up about serving hot food, when there's so many great dishes that you can serve at room temperature. The flip side of that is, of course, food safety. If you're having an outdoor picnic, and it's really hot outside, and it's the summer, you do want to make sure that you're only taking things out of the fridge right when people are ready to eat, because you also don't want it to sit around all day. Not just for food safety reasons, but because you don't want the food to start looking sad. You know?Suzy Chase: Yes.Ali Rosen: So it changes everything. Again, it's, so much of it is just sort of thinking through the dish as a whole, rather than just the cooking piece of it. People think through the recipe, and they don't think through the steps from getting it from point A to point B. And that can be really easy, you just have to plan ahead.Suzy Chase: As a mom, I find that potlucks are a bit of a competition. Like, when our kids get together, it's always like, "Hey, I made this chicken blah blah blah," and then I brought hummus.Ali Rosen: Right.Suzy Chase: So ...Ali Rosen: Yeah. I usually bring the wine in those cases. Like, "Well, I'm sorry, here's your wine."Suzy Chase: "And I have cups, too."Ali Rosen: Yeah, exactly. "I brought cups."Suzy Chase: So, you have a show called Potluck, that I have been watching here in New York City since it launched in 2013. You talk food and drink with various chefs, cookbooks authors, and restaurateurs. Did you get any inspiration for your cookbook from your show?Ali Rosen: Oh my god, I get inspired every day. You know, I had an untraditional background into food. I actually started my career in news production, and then I moved over to food. So, I don't have that culinary school background that a lot of people who are journalists or in the food industry have. And I always like to say, "I went to the greatest cooking school in the world," which is, I get to learn from chefs every day. When I have a question about something, you know, I then find somebody to teach me how to do it, and that's a segment for my show. I mean, this afternoon, I'm going to a bakery to talk about how to make perfect scones, because I really want to perfect my scones recipe. So, I feel like I have a fun perspective, because I still come at it from the perspective of a home cook. I don't have that classical training. So, I feel like my recipes can approach things in the same way that everybody at home does. I mean, I am a mom, I'm busy, I'm always trying to find a quick and easy way to do something. But on the other side of that, I've just been so lucky to learn from all the best people in the industry. And a lot of the book mentions that. There's a watermelon ribs recipe that has this watermelon sauce that was inspired by, I did a segment with Floyd Cardoz, who has a new restaurant now, the Bombay Bread Bar. But he had a fish with a watermelon sauce, and it just inspired me to say, "Ooh, I'd love to do a watermelon sauce on something. Ooh, how about ribs?" So, so many of my recipes are kind of like, I'll taste something or try something, or learn a technique from a chef, and it just kind of takes off from there. So my show has really inspired the book, just because I get to learn every day, which is pretty lucky.Suzy Chase: That's exactly how I feel with this cookbook podcast. I'm just a mom, and a home cook, and I learn something from every cookbook.Ali Rosen: Right. But that, I think that makes you ... It's funny, because you know, there was this moment, sort of early in my career, where I thought about, "Oh, I should really take time away and go to culinary school." And I'm glad that I didn't, because I think that there's a very big difference between cooking in a restaurant kitchen and cooking at home. And I think that a lot of people today, this is why so many blogs are popular, and podcasts, and people who don't come at it from a traditional background, because we're all just trying to make things work. We're all just trying to make something that works for our family and our kids, and we don't have, you know, 20 people prepping the ingredients for us. And we're not buying in bulk, and we're not making things in the same quantities and sizes, and we're not making the same recipes over and over and over again. So, restaurants have a totally different perspective than people cooking at home. And so, when I look at cookbooks, the cookbooks that I love, they do tend to be from people who come at it from that angle. Because that's the perspective that I have when I'm looking at a cookbook, and I'm trying to come up with something for dinner, or for a party. And I'm just like, "God, I just want to have something that's easy, but everybody thinks is really impressive." That's always the goal.Suzy Chase: You know, I never thought about having a theme for my potluck. That is brilliant.Ali Rosen: Yeah, well, I think people want to have a direction. Like, oftentimes, I'll get invited to something, and they'll say, "Oh, bring a dessert." And I'm like, "Well, what kind of dessert? What else are people bringing? Is somebody else bringing a cake? Should I bring a cake? Should I bring cookies? Is somebody else going to bring cookies?" I mean, I think that if you have a theme, you can give people ... First of all, you can give people an exciting way to kind of explore a new cuisine, or a new topic that they've never really thought of before. And we kind of all do themed potlucks even when we don't think about it, right? Like, Thanksgiving is kind of a themed potluck.Suzy Chase: Yeah.Ali Rosen: You know, Easter is often a kind of a themed potluck. I mean, we have a lot of holidays that we think of as potlucks. And then, there are some holidays, like Cinco de Mayo, or Saint Patrick's Day, where we tend to cook other cultures' foods because we've sort of adopted these holidays into our own. But there's no reason to not say to your friends, like, "Hey, let's have a potluck. You know what, let's all do Italian food." Or, "Hey, let's all do great summer vegetables right now, 'cause that's what's in season." You know, there's no reason to not give people a direction to go in, because then, again, even though everyone's cooking in a different kitchen, you're going to have a meal that actually feels cohesive, rather than like, "Well, over here we have quesadillas, and over here we have cheesy pasta." Those are two kind of similar things, but they're totally different. So if you just say, "Hey, let's all make Mexican food today, and you're going to bring the guacamole, and you're going to bring tortillas, and you're going to look in some cool cookbook that you have for a recipe we didn't even know existed." I mean, that can kind of create a fun theme. And, when you talk about that competitiveness among potlucks, it actually sort of brings people together, if everybody feels like they're kind of in it together, doing something new, they're not bringing the thing that they always bring. It kind of creates a fun element for it.Suzy Chase: You had a lot of cookbook authors give you great advice. One in particular was Dorie Greenspan. What advice did she give you for this cookbook?Ali Rosen: Oh my goodness. Dorie is my hands-down favorite cookbook author. I have every one of her books, and I use them constantly. And she just has been such a guiding force, not just because I love her books, but because every time I've asked her for advice, she says yes. Which is exactly why people love her books, because she's so generous. And mostly, her advice was just to make sure that you pay attention to every piece of it. Because with a cookbook, when somebody buys a book, they're not only paying whatever they're paying for the book, but they're also buying ingredients, they're investing their time. And so, at every stage of the book, it was so important to me to make sure that every recipe worked, every photo looked exactly like what it could look like. All the photos ... We ate all the food, after we made it, for the photos, for the book. So, the best advice that I've been given is just, don't ever hand over any part of the process. You know, work with people, I have a great team of people collaborating on this book, from the editor to the photographer, to the food stylist and prop stylist. But you just want to make sure everything works and looks great. Because at the end of the day, you're only as good as the worst recipe in the book. So, when somebody goes to make it, if it doesn't work out for them, it doesn't matter than 99 out of 100 recipes are great, 100 have to be great. So, I've learned that from talking to authors like Dorie, and everybody else who's been so generous with their time.Suzy Chase: Popcorn. I've never thought about bringing popcorn to a party or potluck. You have five different flavored popcorn recipes in the cookbook. Describe those.Ali Rosen: Yeah, I'm a little bit of a popcorn fanatic. I tend to have it like every afternoon. And I love adding flavors to my popcorn. I think that when we think of adding flavors, we think of that, kind of like, caramel popcorn in the mall, you know, when you buy those tins that come in like, butter, cheese, and caramel. And that, I mean, that's kind of complicated to make. So, I just, for many years, have had ideas about adding flavor to popcorn without making it too heavy, and without making it difficult to carry. So, the book has five different recipes, and they kind of range from a pizza flavor, which is tomato paste and some dried basil, and sprinkle in some Parmesan cheese, to sweet versions, cocoa powder and sugar. And so, it's really these different recipes that are using flavors, but it's not quite as heavy as what you would think. And so, it's great to bring to a party, especially like a Super Bowl party, or an Oscars party, where everyone's kind of sitting around watching something. And it's also great as a gift. If you want to go to somebody's home, and they're making dinner, and they haven't asked you to bring anything, it's a great little gift. You know, you find a little bag, you put it in, you tie it up. And they don't have to eat it right then, but it's kind of a fun extra thing to bring. And everybody likes popcorn, so why not?Suzy Chase: So talk about the recipe testing process.Ali Rosen: Yeah, the recipe testing process for this book was really fun for me, because I have two siblings, and they both live here in New York with me, and they both have wonderful significant others. And every Thursday night, we would get together and they would test recipes. And I would, you know, spend the whole week working on new things, and tweaking things, and by Thursday it was like, "All right, I've got this down, this is going to be great." And then, they'd give it the thumbs up or the thumbs down. And they all have really different palates, they have different things that they like. My brother is very meat and potatoes. My brother-in-law is very, you know, he doesn't like cheese, he doesn't like this, he doesn't like that. My sister likes really comforting, homey foods. My brother's girlfriend doesn't really like seafood. I mean, it was like, if I could find dishes that they all liked, I felt like, "Okay, this is a winner." And there were a lot of recipes that didn't make it in the book, 'cause they weren't that great. And then, I had a team of people testing all over the country. You know, I put out a call on Facebook, and just said, "Hey, anybody want to try some recipes?" And I had 50 people from all over the country and all over the world saying, like, "Yeah, I'm game." And so, these recipes were really such a labor of love, and tested, tested, tested, tested, tested. Because, you know, every time you tweak it, it can get a little bit better. And so, I just was so lucky to have so many friends and family kind of make sure that this book really worked. Because I think that's what we all want, when we buy a cookbook. We want to believe that every recipe works. And it's not always the case, so that was the most important thing to me.Suzy Chase: Over the weekend, I made your recipe for pistachio and anchovy pasta, on page 93. In the description, you wrote, "Sometimes the best meals happen when you least expect it." How did this recipe come about?Ali Rosen: Yeah, this was one of those just lovely, serendipitous moments of, I was on a trip to Italy with my husband, and we were driving. And we were just so hungry, and we stopped and parked the car in a town called Siena. We just were like, "Okay, we're just going to sit down at the first restaurant we see," thinking it would be kind of a throwaway meal, which is sort of disappointing when you're on vacation in Italy, but we were just so hungry. And we sat down, and we ordered this pistachio-anchovy pasta, and it was like a revelation, because it wasn't too heavy on the pistachios, it wasn't too heavy on the anchovies. You know, you might not even notice either ingredient at first, but it was just kind of like a pesto-like sauce on this pasta. And it was so perfect, and I just thought, "Well, god, this has to be something that you could make at home," because it seemed so simple, but it's so flavorful. And it's turned into one of my favorite recipes in the book, because I just, to me, the best kind of recipe is a recipe that takes less than 30 minutes that also people are really impressed by. So, I think that one was just one of those where, it was just the total lightning bolt of inspiration, of like, "Hey, why haven't we been combining pistachios and anchovies all this time?"Suzy Chase: For dessert, I made the strawberry sandwiches on page 196. I was really surprised to see that this was from a Japanese recipe.Ali Rosen: Yeah, I mean, that was another sort of ... Just, you know, you learn so much when you travel. And I was in Japan a few years ago, just on vacation, and I was sort of expecting it to be like a sushi and ramen bonanza, and the thing that I was so surprised by was how much Japanese food and culture we don't even see here, that doesn't make it here. And one of the things that I just sort of fell in love with was that the Japanese love sweet sandwiches, which is not something we really think of. You know, we tend to think of a sandwich as being in the savory camp, but actually, if you have a piece of light white bread, it's kind of like ... You know, the strawberry sandwiches is kind of like a strawberry shortcake in a different form. The bread, it's kind of just the vehicle, and then you have the strawberries and the whipped cream. I mean, as you saw here, this is a recipe that, yeah, it's great when strawberries are really in season. But it's still fun, you know, if you can get strawberries, and you can make some good cream, it's a really fun, messy, gooey, lovely recipe. I made this for my sister-in-law's baby shower recently, and it was just so fun, 'cause people are picking it up, and surprised, and it just kind of makes people smile.Suzy Chase: Where can we find you on the web and social media?Ali Rosen: So, my website is potluckwithali.com, which has all of my segments with chefs, and recipes from chefs, and some of my own recipes. And then, on social media, I am Ali_Rosen, A-L-I-underscore-R-O-S-E-N. Because if you find the regular AliRosen, it's a bikini fitness model who's taken my name. She must wonder why she gets tagged in food photos all the time. People will say to me, "Oh, I tagged you in something." I'm like, "Nope, that's my Florida-based doppelganger, who focused on a different, is definitely focused not on eating strawberry sandwiches at the moment." But yeah, that's where you can find me online, and yeah, every Thursday on NYC Life for any listeners that are in New York. But you can watch the whole show online, as well.Suzy Chase: Now I'm ready to tackle the next potluck, picnic, or dinner party. Thanks, Ali, for coming on Cookery by the Book podcast.Ali Rosen: Thank you so much for having me. I can't tell you how much I appreciate it.Suzy Chase: Follow me on Instagram at CookerybytheBook, Twitter is @IamsSuzyChase, and download your Kitchen Mixtapes, music to cook by, on Spotify at CookerybytheBook. And as always, subscribe in Apple podcasts.

Ali Rosen has made her own way in the world of video production, journalism and food. Her show Potluck with Ali is entering its 10th season, and her new book is called Bring It! Tried and True Recipes for Potlucks and Casual Entertaining. It's all about potlucks and what to bring and includes some awesome recipes like Buttermilk Broccoli salad and chai brownies. Noah Fecks did the photography. Join Harry and Ali as they cover the book, traveling to see food producers and how to take a toddler to a fine dining restaurant. Feast Yr Ears is powered by Simplecast

Tweet LIVE this Sunday, March 4th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio has another stellar lineup. We are thrilled to welcome Ali Rosen Gourvitch author of “Bring It! Tried & True Recipes for Potluck and Casual Entertaining by Ali Rosen” from Running Press available for purchase on March 13. Bring It! is the ultimate source for potluck, picnic, or dinner party-worthy dishes that combine simple prep with big taste! Also, Ali is the founder and host of Potluck with Ali, a television show and website dedicated to sharing the best and brightest in food. Potluck airs on NYC Life and its videos have appeared on HuffPost, Edible Magazine, and People. Ali was named as one of Forbes Magazine's 30 Under 30 for Food & Drink. She has also written for sites including Bon Appétit Magazine, Epicurious, Fodor's, and Refinery29. Potluck was nominated for an International Emmy Awards as well as two IACP: The International Association of Culinary Professionals awards and Thrillist said Ali had one of the coolest jobs in food (she agrees). Then we welcome Neha Khullar the author of “Palate Passport”. Neha Khullar is a foodie, coffee addict, sparkly shoe-wearer, and enthusiastic dinner party host. Prior to becoming a cookbook author, Neha Khullarworked on the corporate side of New York City. Fueled by her passion for food and cooking, she set out on a journey to explore culinary traditions around the world. After breaking bread in dozens of places, she learned that food brings people together and creates community regardless of religion, political views, or language; what tastes good can be shared with others. She has spent time with master chefs, street stall cooks, grandmothers, and food lovers all around the world. They have taught her about their favorite local foods and shared the history and stories behind them. Palate Passport is her personal culinary masterpiece created to share this journey with others. She intends to show readers that cooking is fun, it doesn't have to be intimidating, and if made with love, even an imperfect dish will taste beautiful! Neha has spent three years creating this book in order to thoughtfully coordinate all of its components. The cover was inspired by many people and separate events. After following a particular artist for years, she asked him to create the cover art, loving his style of coloring outside of the lines–a style reminiscent of her story for creating this cookbook. The dominant colors of the cover were inspired by a garden that Neha visited in Marrakech, Morocco. And the name was inspired by a fellow traveler who crossed paths with Neha while also filling her passport with experiences. Every component of this book has a story like the one behind the cover art. Neha is the founder of FoodMoodz, LLC which is an online platform for foodies to share articles on the best eats, chef profiles, recipes, and food trends. Neha is also the founder of Global Foodie Citizen which is a community of foodies located all around the world! The vision for GFC is to offer an invite-only group of foodies who can connect to meet at exclusive restaurants and food experiences around the world. Have you ever seen Matthew McConaughey's Dallas Buyers Club, Netflix's Beasts of No Nation, or Beyoncé's Lemonade video? Then you're already familiar with our next guest's work on films and television shows as a DGA 1st Assistant Director. Now Mark is ready for you to read his latest project. Mark learned to cook from his Italian mother and grandmother, Nonna Yvelise. From his aunt, he inherited a love of travel. He combined those two passions into his cookbook: “Cooking with Spices - 100 Recipes for Blends, Marinades and Sauces from Around the World” from Rockridge Press with foreword from Martha Foose. Mark wants you to send your taste buds around the world with easy-to-make rubs, blends, sauces, and pastes from Cooking with Spices. Knowing how to balance flavor and spice can transform a dish. But whether you're looking to liven up what's already in the refrigerator or trying something new, figuring out just the right blend of spices to use can be intimidating. Cooking with Spices is a comprehensive reference cookbook that explains the regional origins of spices from around the world and gives you easy-to-follow recipes for rubs, pastes, sauces, and blends. Cooking with Spices serves up recipes with a pinch of history to give your taste buds something to talk about. Be sure to follow Mark on social media: Instagram/Twitter: @markcstevens_ Facebook.com/markcstevensauthor Coming back to Small Bites is our good friend Chef Hiram Quintana of Lions Den Catering/food Truck who is now taking full control as executive chef once again of a kitchen! He has been working with his good friend Conrad Flynn in beautiful Jim Thorpe, Pennsylvania and will be overseeing Encore Fine Food & Spirits in a Beautiful resort town with cool restaurants and concepts. We couldn't be happier for Chef Hiram! We also welcome back Donato Marino the owner of D and L Coffee Service Inc. with Lisa Marino. D & L is one of the premier bean to barista providers with award winning espresso and quality machines that they sell and service as well. Christina Martin CookingtoNourish will be in as well giving Vegan Food tips and other tidbits throughout the show. Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie “The Joke Man” Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. https://wildfireradio.com/small-bites/ Last but certainly not least, be sure to stay tuned in to Wildfire Radio as Derek will appearing on “Just Grubbin” show at 8pm on the same channel. Just Grubbin / We're Justgrubbin is based out of South Jersey/Philly...This is a group of friends' unique and irreverent takes on food, drinks and whatever else comes to their minds and they have Jawn Appetit coming in as well. Here is link: https://wildfireradio.com/just-grubbin/ The post Small Bites – Episode 77 appeared first on Wildfire Radio.

NWP welcomes Ali Rosen! Ali Rosen is the founder and host of Potluck with Ali Rosen, a television show and website dedicated to sharing the best and brightest in food. Potluck airs on NYC Life and its videos have appeared on HuffPost, Edible, and People. Ali was named as one of Forbes Magazine's 30 Under 30 for Food & Drink. She has also written for sites including Bon Appétit, Epicurious, Fodor's, and Refinery 29. Potluck was nominated for an Emmy as well as two IACP awards and Thrillist said Ali had one of the coolest jobs in food (she agrees). She is from Charleston, South Carolina, but currently lives in New York City.  Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include:  · Pimento Cheese and Crab Dip · Snap Pea Salad with Parmesan and Bacon · Pistachio and Anchovy Pasta  · Short Ribs with Quick Pickled Shallots · S'mores Bars  Each recipe includes a note called "How to Bring It," for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won't take hours to cook, or require special ingredients. Have dinner with the neighbors, sit down to a picnic in the park, or bring a dish to the school luncheon. They come together easily, hold well, and travel beautifully. They'll have you rethinking the potluck.  http://potluckwithali.com    

In Bring It!: Tried and True Recipes for Potlucks and Casual Entertaining, Ali Rosen shares tips and tricks for bringing the right dish to any occasion. Read the transcript at https://www.quickanddirtytips.com/house-home/food/what-to-bring-to-a-potluck Check out all the Quick and Dirty Tips shows: www.quickanddirtytips.com/podcasts FOLLOW CLEVER COOKSTR Facebook: https://www.facebook.com/CookstrCooks Twitter: https://twitter.com/cookstr Pinterest: https://www.pinterest.com/cookstr/

One of the nation's top mixologists, Adam Seger is Chief Bartender/Corporate Sommelier for iPic Theaters and The Tuck Room, with locations in New York City, Houston, Miami and Los Angeles. He also produces Hum, a hibiscus-based American botanical spirit. South Carolina native and NYC Resident Ali Rosen is host/founder of the IACP Award Winning TV seres "PotLuck with Ali Rosen"(nominated for an Emmy Award) and author of "Bring It! Tried and True Recipes for Potlucks and Casual Entertaining."This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Today on the Lady Lair LIVE, my lady friend Ali Rosen of Potluck Video, and I blanch asparagus and put eggs on eggs (she loves that!) with both our hand whisked mustard aioli and my soft/hard boiled eggs. We got to talking... some were a little more hard boiled than soft, what can I say it's real life. Here it is, Blanched Asparagus and Eggs.

Potluck Video is one of the top sources for fresh culinary video content online. Founder and host Ali Rosen joins us in-studio to talk about her journey from TV to online video and back to TV, and where she thinks the future of food video is headed. “If there’s content you love creating, the barrier for entry is pretty low!” [11:00]

Go behind the videos and tune in for an intimate conversation with Ali Rosen of Potluck Video on this week’s episode of All in the Industry with host Shari Bayer. Ali is the Host and Founder of Potluck Video, a half hour television show on NYC Life (Channel 25) and website for food and drink videos. Potluck Video has also been syndicated across a wide network including People.com, Huffington Post, Food Arts and Edible. Ali and Potluck Video were recently included in Forbes Magazine’s 30 Under 30. Prior to Potluck Video, Ali created The Daily Meal Video Network for TheDailyMeal.com, was a reporter for NY1 and worked in production at NBC’s Nightly News with Brian Williams. This program was brought to you by Visit Napa Valley “We don’t have a studio – we don’t want a studio – we want to be where people are and are comfortable.” [15:00] “I get nervous only when people are cold or in a rush.” [20:00] “If you love food, I can’t think of a better place to visit than India.” [23:00] –Ali Rosen on All in the Industry