Podcasts about amateur gourmet

Want a pie crust that actually works and makes you feel like a baking genius?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make a buttery, flaky, foolproof pie crust so you can fill it with juicy, fragrant strawberries and tangy rhubarb. You'll also discover the ultimate make-ahead appetizer: crispy French onion soup crostini bites oozing with melted Gruyere, a low-effort high-reward recipe we can't stop talking about. Tune in for a quick dose of home cooking inspiration! ***Links:French onion crostini by Lemon Tree Dwelling Slow cooker carmelized onions from Gimme Some OvenNicoler Rucker's strawberry rhubarb pie recipe from Amateur Gourmet (with her old pie dough recipe)Nicole Rucker's updated pie dough recipe can be found in her new cookbook: Fat + Flour: The Art of a Simple Bake)***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

What's the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?If you've ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, this episode will give you the foolproof techniques and tips for braising success. By the end of this episode you'll:Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)Explore classic recipes like comforting smothered pork chops and a rich coq au vinDiscover time-saving tricks that will make a braised-dish your next go-to for hostingTune in now to bring the magic of braising into your kitchen this season!***LINKS:Tyler Florence's wine-braised beef brisket recipe Beer-braised brisket with onions from Food.com, and one for the slow cooker from The KitchnGeorge Graham's Smothered Pork Chops with andouille, which are richer than his wife's Roxanne's version (and Kari describes both versions in the ep!). Here's a simpler recipe, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone. Traditional coq au vin by Ina Garten, or a slightly easier version by Damn DeliciousEric Kim's garlic-braised chicken recipe from NYT Cooking (unlocked) Amateur Gourmet's braised chicken recipe and videoSamin Nostrat's soy-braised short rib recipeGinger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked) Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)Braised leeks from Fox and Briar***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack...

Molly and Kate talk with Adam Roberts aka The Amateur Gourmet, about his career path, what he's learned from working on his first two books and how he merges story with food in his work. He shares insights on voice vs tone, the role humor plays in his content creation along with stories from his earlier projects and the origin of his latest book. Finally, he shares the gospel of musical theater and a glimpse into what he is working on now. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsCooking for Mr Latte by Amanda HesserFollow Adam Roberts:PodcastNewsletterWebsiteYouTube"The Amateur Gourmet: How to Shop, Chop, and Table Hop Like a Pro (Almost)" Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showGive My Swiss Chards to Broadway by Adam RobertsSecrets of the Best Chefs by Adam Roberts

Dan and Adam Roberts (Give My Swiss Chards to Broadway, The Amateur Gourmet) discuss farmer's markets, sun-dried tomatoes, and combining musicals with food. Sponsor: Wildgrain - get $30 off your first box + free croissants at Wildgrain.com/GreenEggs or with code GreenEggs at checkout Learn more about your ad choices. Visit megaphone.fm/adchoices

This week OG Food Blogger, Adam Roberts, joins Muñoz for a show-stoppin' good time! Join these two musical theatre food queens as they ease on down the road of Adam's food journey, talk all about Queer Food, Coming Out, and of course, his new cookbook Give My Swiss Chards To Broadway which he co-wrote with TONY nominee Gideon Glick! So break out the top hats and canes cause this episode is going straight to Broadway!You can show Adam all the love on Instagram @AmateurGourmetSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Yay, Adam Roberts is here for a very special episode. You may know Adam from his pioneering food blog Amateur Gourmet, or from his stint doing videos for the Food Network, which he talks about candidly in this episode (spoiler: it didn't go so well). What has gone well is Adam's new newsletter, naturally called the Amateur Gourmet, which is so worth checking out. We touch on many topics, including gossip about his early blogging days, some Food Network memories, his time working in television, his love of British cookbooks, the Broadway cookbook he wrote with Gideon Glick, what he's cooking, and where to eat in his hometown of Los Angeles. It's action-packed with Adam Roberts!More from Adam Roberts:Blow-Your-Mind Baked Beans [Amateur Gourmet]Homemade Yellow Cake with Chocolate Frosting [Youtube]The Amateur Gourmet Podcast Pre-order: Give My Swiss Chards to Broadway

Adam started off as a food blogger while finishing up Law School in the early 2000s. Then he worked for Food Network! Then he wrote a cookbook (he has another one coming out)! Now his blog is a twice weekly email, AND he has a Podcast! On this episode we find out WHY he was in law school to begin with; why his podcast changed names a few months back; how he seemingly eats amazing meals all the time but stays trim....so much in this episode. No wonder Mike spent the better part of a year trying to get Adam on the podcast! It's a great episode.See pictures of everything going on behind the scenes on Mike's Instagram. If you're dying to ask a question, or if you have a suggestion for the show, email Mike! Don't forget to leave a rating and write a review....these things help, A LOT!Wines discussed this episode:2021 St. Reginald Parish Pinot Gris "The Marigny" Direct Press Sur Lie, Willamette Valley2017 Hightower Cabernet Franc, Red Willow Vineyard, Yakima Valley

Mike is again between guests, sipping solo at home, with a few stories to tell. He's recently been a guest on a podcast, Adam Roberts' "Amateur Gourmet" Podcast. Find it where you find podcasts. Also, what's been happening at Nicholson Ranch lately may disturb you! Oh, and wines Mike is sipping, and his thoughts on a rainy day.Wines discussed this episode:2014 Mt. Brave Cabernet Franc, Mt. Veeder, Napa Valley2014 Mark Ryan Winery "Olivia Grace", Yakima Valley

My guest this week is a writer who's found a way to blend an unlikely combination of genres — comedy and food writing. You may know Adam Roberts for his blog and his cookbook, The Amateur Gourmet, or from his work as a writer on the show The Real O'Neals. None of this was supposed to happen — Adam's career kicked off with a short stint in law school before he realized it wasn't for him, and food writing was something he just did for fun until he discovered, to his surprise, that it had become his whole life.We'll have that conversation in a minute. First — a reminder that I've been posting lots of fun videos about queer pop culture history over on my YouTube — I just posted one about the beloved 80s movie Mannequin and the unlikely queer heroism of the character Hollywood Montrose. And you can also head over to Patreon to see even more bonus videos.Also check out my cute little newsletter where I share sneak peeks at what I'm working on at mattbaume.com.Also a big thanks to everyone who supports the Sewers of Paris on Patreon. And to everyone who's reviewed it on Apple Podcasts or wherever you listen.

Episode 3.3 starts with a hip hip hurray because it's hip sip tip from the team. It took him some time but Shaughn is coming around to carbonic maceration reds! Ellen, meanwhile is enjoying Palo Cortado sherry.Then, they welcome Adam Roberts, author of the Amateur Gourmet blog and host of the Lunch Therapy to the podcast! Shaughn and Ellen both agree the Amateur Gourmet Instagram is a favorite. Adam's wine situation started with getting to judge a wine writing contest for the James Beard awards—before he even knew anything about wine. He never let himself spend too much on a bottle to save his pennies for high quality food, but knows where to find good bottles in Los Angeles!He explains his new podcast, which uses what a person has for lunch to have a therapy session—food unlocks life!I honor of Ellen's birthday they get into a bottle of her birth year Sauternes by Chateau de Fargues aka d'Yquem junior! It's an astounding dessert wine from Bordeaux made with botrytized grapes. They all, in the words of David “love this juice”.At the end, they ask Adam a final five questions for their collaboration with Delectable and cheers to (possibly) the best wine the show has seen. See acast.com/privacy for privacy and opt-out information.

Do you want to learn how to cook like one of the best chefs in the U.S.? The Amateur Gourmet aka Adam Roberts will tell you how. Adam cooked his way across the country for a year in kitchens alongside some of your favorite chefs. On today's show, Adam shares recipes, tips and culinary adventures from his new book, Secrets … Read more about this episode...

Do you want to learn how to cook like one of the best chefs in the U.S.? The Amateur Gourmet aka Adam Roberts will tell you how. Adam cooked his way across the country for a year in kitchens alongside some of your favorite chefs. On today’s show, Adam shares recipes, tips and culinary adventures from his new book, Secrets … Read more about this episode...

On today's THE FOOD SEEN, the man once known as “The Amateur Gourmet”, Adam Roberts, goes pro, learning “Secrets Of The Best Chefs”, and writes a cookbook therewith, sharing all the tips, techniques, and tricks of the trade. From chefs like Hugh Acheson, Alice Waters, Roy Choi, Nancy Silverton, Lidia Bastianich, Melissa Clark, Harold Dieterle, Anita Lo, Sara Moulton, Jose Andres, hear how Adam learned to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, stir-fry in a wok, improve his knife skills, eliminate wasteful food practices, and even create a recipe of his own… This episode has been sponsored by Susty Party. “Having an audience helps a lot when you cook… When it's for more than one person, you can justify it.” “When the food media started to notice me and embrace me, that's when things changed for me. Up until this point, I was just this wacky and weird kid making food disasters in my kitchen!” “Everyone I cooked with for the book, I wanted to learn something specific from them.” — Adam Roberts on THE FOOD SEEN

Ep. 13 - Adam Roberts (aka The Amateur Gourmet) stops by Bronson Island to play piano and talk to Zach & Chuck about show tunes. He tells us how his Mom built him into the gay man he is today, armed with nothing more than a copy of Barbara Streisand's "Duets", although the 5th grade production of Cats he was in probably helped as well.  Adam also admits that he owes his entire food career to Janet Jackson's boob.  His cookbook "Secrets of the Best Chefs" (Artisan) comes out on October 9th. 

In which Adam "Amateur Gourmet" Roberts wakes from a bizarre dream with the urge to make a linzertorte. Enlisting the help of Nancy Silverton, the result is ... something to sing about.

Will the heat of the kitchen force the Amateur Gourmet to seek professional help? Find out as Adam Roberts battles a lobster in an attempt to make the tasty crustacean into lobster rolls—with help from Rebecca Charles (Pearl Oyster Bar).

Related: The Amateur Gourmet visits Glo's, "that restaurant in Seattle where [he] had that delicious eggs Benedict."