Podcasts about Andrea Nguyen

Welcome to Season 10! Kate, Kristin, Andrea and Molly discuss the upcoming fall cookbook season and some of their thoughts about the current publishing landscape. They talk about price hikes and cookbook sales, AI recipes and their appreciation for the human touch and some of the obstacles that publishing is currently encountering. They share their thoughts and musings about what they see as the ups and downs in the wider world of books, and within the niche corner of cookbooks, before getting celebrating their new releases and upcoming projects. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea Nguyen Editor: Abby Cerquitella Mentions Episode 144: The Author-Agent Relationship with Peter J. Kim and David Black Episode 62: Single Subject Cookbooks with Martha Holmberg Episode 178: Comic Book Cookbooks with Sarah Becan Episode 135: The Manuscript is In. Now What? with Martin Sorge Read it and Eat Not so Secret Agent with Sally Ekus Headnotes with Frances Baca Cookbookery Collective with Jenna Helwig Dianne Jacob's Newsletter The Dinner Plan with Maggie Hoffman Has the Restaurant Cookbook Boom Gone Bust? Subscribe to our weekly Substack newsletter for more information about each episode and a peek at what's coming up. Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the show Cooking Thai by Andrea Nguyen and Pim Techamuanvivit Food in Jars by Marisa McClellan Simply Tomato by Martha Holmberg Hand Taste by Esther Choi Great Bakes by Martin Sorge

The treatment landscape continues to evolve, bringing opportunities to advance patient care. Plus, as demand for dermatology NPs and PAs continues to expand, new opportunities are emerging. DEF Advisory Council Members Alexa Hetzel, DMSc, PA-C and Andrea Nguyen, DMSc, MPAS, PA-C weigh in.Like what you're hearing? Want to learn more about the Dermatology Education Foundation? Explore assets and resources on our website.

We're taking a week off since we've been traveling around a bit. So here's a replay of one of my favorite episodes with a whole cast of characters!  My co-host this week is our favorite Isabel... Isabel Wong!  We.recorded this when we happened to meet up in LA in 2023!  Also appearing on this episode are Ami Park, Jeff Yamazaki, Andrea Nguyen, Lan Lam, Steven Allerick, Alyssa Kim, Michelle Hanabusa, and Kaitlin and Sarah Leung! I hope you're listening to this on a plane, train, beach, or city in some far-flung location!   We'll be back next week with a new episode. In the meantime, have a look at our website: infatuasian.com, and have a listen to Isabel's podcast, Proudly Asian!  Talk to you soon! 

It's officially grilling season, and this week, we're bringing you an explosion of flavors. First, award-winning author Andrea Nguyen sits down with us to talk about the spreads you'd find at a Vietnamese grill. From delicious platters of fresh herbs to beautiful summer rolls, and savory marinated meats like her Lemongrass Pork Chop Recipe, and of course, we can't forget Nuoc Cham, the world's most delicious dipping sauce. Andrea is a James Beard award-winning author, cooking teacher, and consultant. Her latest cookbook is Ever-Green Vietnamese, and you can find her at Vietworldkitchen.com and on Substack. Then, recipe developer and author Farideh Sadeghin takes us into the world of hot dogs, from its history to its many regional variations, all perfect for your July 4th cookout. Farideh is the author of The Hot Dog Cookbook, and she left us with her recipe for Hog Dog Flowers, a festive take on the world-favorite dog! Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Broadcast dates for this episode:July 03, 2026 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.

With so many options available to treat psoriasis and psoriatic arthritis across age groups, treatment selection must be made on an individualized basis. DEF Biologic & Small Molecule CME Bootcamp faculty members Joe Gorelick, MSN, FNP-C, Kara Gooding, MMS, PA-C, and Andrea Nguyen, DMSc, MPAS, PA-C discuss case presentations. Plus, an update on PRP from Gilly Munivalli, MD and rosacea tips from Wendy Cantrell, DNP, CRNP.Like what you're hearing? Want to learn more about the Dermatology Education Foundation? Explore assets and resources on our website.

There are potential new treatments emerging in 2026 for the treatment of atopic dermatitis and psoriasis. How do these treatments work and where will they fit into the treatment landscape? Jennifer Soung, MD gives an overview. Plus, Andrea Nguyen, DMSc, MPAS, PA-C provides an update on CSU treatment and Sandri Johnson, MSN, FNP-BC, DCNP and Alexa Hetzel, DMSc, PA-C celebrate the popularity of the dermatology specialty.Like what you're hearing? Want to learn more about the Dermatology Education Foundation? Explore assets and resources on our website.

We're still chillaxing during our winter break, but here's one of my favorite interviews from 2023. It's with Lan Lam! If you watch America's Test Kitchen or Techniquely, you've seen Lan. She is so great at explaining food and food science that kitchen noobs and experienced cooks can all learn from her! This chat was so much fun, we've had Lan on a few more times! (with Andrea Nguyen, ep 84, and the intro for Sarah Ahn, ep 167)  I hope you're having a wonderful end of the year. Happy New Year to everyone! And we'll be back with new episodes in January! PC: America's Test Kitchen via YouTube

When it comes to career advancement, putting in hours beyond the clinic day can make the biggest difference, says DEF Advisory Council member Andrea Nguyen, DMSc, MPAS, PA-C. Cooperation and support are also key, she says. And it's also important not to sweat the small stuff. Plus, Lisa Swanson, MD provides an update on oral therapy for acne.Like what you're hearing? Want to learn more about the Dermatology Education Foundation? Explore assets and resources on our website.

Andrea Nguyen and her mom, Clara, talk to Mark and Kerri about what it was like coming from Vietnam to the US in 1975, rediscovering how people ate in the past—but doing so with a modern twist, why the Mediterranean diet is problematic, and rice paper gamechangers.Get Andrea's recipe for Char Siu Roasted Cauliflower on the Bittman Project: https://bittmanproject.com/recipe/andrea-nguyens-char-siu-roasted-cauliflower-bong-cai-trang-nuong-vi-xa-xiu/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

Explore the spiritual side of food and modern Ghanaian recipes. Jody Eddy spent two years visiting sacred spaces and meeting the people who cook in them Inspired by childhood visits to Ghana, Eric Adjepong debuts his first collection of recipes Andrea Nguyen questions the accuracy of those Prop 65 warning labels on many foods Evan Rail plays detective, looking back on an absinthe enthusiast who became a con artist Restaurant critic Tom Sietsema blows his cover in the CIA dining room Listen to all the episodes and be sure to sign up for the weekly Good Food newsletter.

Jody Eddy spent two years visiting sacred spaces and meeting the people who cook in them. Inspired by childhood visits to Ghana, Eric Adjepong debuts his first collection of recipes. Andrea Nguyen questions the accuracy of those Prop 65 warning labels on many foods. Evan Rail plays detective, looking back on an absinthe enthusiast who became a con artist. Restaurant critic Tom Sietsema blows his cover in the CIA dining room.

What's new in dermatology? DEF Advisory Council Members address some of the latest approvals and therapeutic updates of the past year. Hear from Joe Gorelick, MSN, FNP-C; Andrea Nguyen, DMSc, MPAS, PA-C; Kara Gooding, MMS, PA-C; and Alexa Hetzel, MS, PA-C, as they address new developments in atopic dermatitis, psoriasis, and hidradenitis suppurativa. Plus, winter skin care tips and a fresh take on JAK inhibitors from Brad Glick, DO, FAAD.Like what you're hearing? Want to learn more about the Dermatology Education Foundation? Explore assets and resources on our website.

Hello my friends, and welcome back to the podcast! Today is a very special day, as in lieu of a regular podcast episode, WE'RE HAVING A PARTY. I gathered together five of my very favorite past podcast guests, who are all acclaimed food writers, cookbook authors (and fellow Substack publishers), for a festive—and seriously fun—holiday special, featuring: Hetty Lui McKinnon, Ellie Krieger, Andrea Nguyen, Sarah Copeland, and Lukas Volger.In the show, we dive into our favorite holiday traditions, what the holidays looked like for us growing up, the recipes we love to make, our favorite desserts (find out who makes all the cookies and who prefers just eating them instead), how we navigate the busy season, Chanukah, recipe failures, Lunar New Year, and more. The episode is also packed with recipe inspiration, from menu ideas, to serving suggestions, to desserts, and more. We have all shared one of our favorite holiday dishes, which I've featured in the newsletter: https://mindbodyspiritfood.substack.com/p/holiday-special-2024LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Episode with Hetty: https://mindbodyspiritfood.substack.com/p/food-as-connection-cooking-winter* Episode with Ellie: https://mindbodyspiritfood.substack.com/p/easy-summer-recipe-ideas* Episode with Andrea: https://mindbodyspiritfood.substack.com/p/andrea-nguyen* Episode with Lukas: https://mindbodyspiritfood.substack.com/p/lukas-volger* Episode with Sarah: https://mindbodyspiritfood.substack.com/p/sarah-copeland This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Join us for Turkey Confidential, our must-listen-to annual Thanksgiving Day broadcast! This year's guests are Andrea Nguyen author of Ever Green Vietnamese, Super Fresh Recipes Starring Plants from Land and Sea, Dallas-based chef Tiffany Derry of  Roots Southern Table and The Great American Recipe on PBS, Washington Post Food Editor and author of Mastering the Art of Plant-Based Cooking, Joe Yonan and pastry chef Paola Velez author of Bodega Bakes, Recipes for Sweets and Treats Inspired by My Corner Store. And, of course, our charming Francis! Broadcast dates for this episode:November 28, 2024

In honor of National Pasta Month, Dan shares the story of how his pasta shape, cascatelli, ended up in a design museum in Germany. When he travels with his family to see the exhibition, al dente: Pasta & Design at the HfG Archiv-Ulm, he finds it's more incredible, and powerful, than he ever expected. Listen to find out why. Then, later in the episode, Dan talks with the founders of a highly selective club called “The Glutamates”: cookbook author Andrea Nguyen and bread nerd extraordinaire Andrew Janjigian. They each contributed one very special recipe to Dan's cookbook, Anything's Pastable — and fundamentally changed the way Dan thinks about pasta in the process. Hear the stories behind these recipes, and how they helped set Dan's cookbook on a different course.A few links:Sfoglini's Sporkful Pasta & Anything's Pastable Gift Set (20% off through Oct. 17, 2024)Sichuan Magic Dust Popcorn recipeThe Sporkful production team includes Dan Pashman, Emma Morgenstern, Nora Ritchie, Jared O'Connell, and Giulia Leo. Transcription by Emily Nguyen.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

In this special bonus edition of The Dermalorian Podcast™, you'll get a sneak peek at what's in store during the DEF Essential Resource Meeting 2024 (DERM2024) NP/PA CME Conference, the largest national NP/PA CME conference in dermatology.Hear from DEF Founder and President, Joe Gorelick, MSN, FNP-C; Wendy Cantrell, DNP, CRNP; Kara Gooding, MMS, PA-C; Alexa Hetzel, MS, PA-C; Sandri Johnson, MSN, FNP-BC; Andrea Nguyen, MPAS, PA-C; Darren West, MPAS, PA-C about meeting highlights and their super expectations.Like what you're hearing? Have a topic you want to hear more about? Hit us up and spread the word on Instagram!

Today's episode is a really powerful one, all about cooking and mental health. I speak with writer and recipe developer Christina Chaey. She's a former senior food editor at Bon Appétit and currently writes the newsletter Gentle Foods.Christina shares her journey with cooking, mental health and depression, and how cooking has become a barometer for her to better understand her emotional state. She describes how she's had to let go of the performance of perfectionism when it comes to cooking and instead use cooking as a way to “practice the art” of meeting herself where she's at. This means using cooking as a tool for self compassion instead of as a way to prove her worth. We also discuss cooking on low days, and how the act of preparing a meal—no matter how simple or non-Instagram worthy it is—can become a small win, helping to make life feel more possible even during hard times. Christina describes how she shifted from a mindset of “Why am I feeling this way?” to “What choices can I make in the kitchen that will support me right now?,” and how she uses her good days to prepare for low periods. Finally, Christina shares her recent journey of discovering she's pre-diabetic and what that's meant for her relationship to food and cooking. This is a really deep and beautiful episode, and I think you're going to walk away with a better understanding of how you can begin to use cooking as a deeper tool for self compassion. LINKS:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/ *Find Nicki on Instagram: https://www.instagram.com/nickisizemore/ * Christina's Newsletter: https://gentlefoods.substack.com/* Find Christina on Instagram: https://www.instagram.com/seechaey/* Diabetes Digital: https://diabetesdigital.co/* Christina mentioned my podcast conversations with Virginia Sole-Smith and Andrea Nguyen, which you can listen to at the links below:https://mindbodyspiritfood.substack.com/p/andrea-nguyen?initial_medium=videohttps://mindbodyspiritfood.substack.com/p/podcast8 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Andrea Nguyen, Clarissa Wei, and Hetty Lui McKinnon have all been nominated for a James Beard Award. Try their cookbook recipes during this AAPI Month. The new book “White Rural Rage” explores anger in the heartland and the threat it poses to American democracy.  Critics review the latest film releases: “The Poolman,” “Kingdom of the Planet of the Apes,” “Last Stop in Yuma County,” and “Power.”  Though he hated being called a “producer,” Steve Albini was behind albums by The Pixies and Nirvana. He helped create a D-I-Y, analog sound in rock music that influenced others. 

I adore today's guest, and I think you're going to love this conversation, which explores a range of topics ranging from the evolution of Vietnamese cuisine, to vegetarian cooking, to the illusion of the Mediterranean diet. I speak with Andrea Nguyen, food writer, teacher and author of seven acclaimed books, including her latest, Ever-Green Vietnamese.Andrea shares her background growing up in Vietnam and moving to the United States at the age of six, and how food became an important element of her cultural identity, even as the traditional Vietnamese foods they cooked evolved and changed to fit their American lifestyle. We talk about the evolution of food, how cuisines change, and how the point should never be perfectionism. Andrea also shares her journey to writing Ever-Green Vietnamese, which started with a health scare and ended up bringing her back to her cultural roots. We talk about what it means to live a healthy lifestyle, how this is unique for each person, and how it can be filled with joy and play instead of restriction or regimen. We also talk about the problems with the term,  “Mediterranean Diet,” which dismisses global flavors and ingredients that contribute to a balanced, healthy lifestyle. Andrea's joy is infectious, and I think you're going to walk away not only inspired to try Vietnamese flavors in your own kitchen, but also to explore what “healthy” means to you and to your own unique body. Episode Links:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/* Addrea's Newsletter, Pass the Fish Sauce: https://andreanguyen.substack.com/* Andrea's website: https://www.vietworldkitchen.com/*Find Andrea on Instagram: https://www.instagram.com/andreanguyen88/* Ever-Green Vietnamese: https://amzn.to/44055hr This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

We loved Andrea Nguyen's first book, “Vietnamese Food Any Day.” How does her new release stack up for us? Renee and Sara talk about building block recipes, too-long-descriptions, eating cake until our stomachs hurt and more. Recipes mentioned in this episode: 10-10-10 Perfect Rice (page 65) Umami tofu crumbles (page 50) Nuoc Cham dipping sauce (page 32) Fast-fried shallots (page 46) Chicken-vegetable pho (page 161) Pressure cooker beef pho (NYT) Char siu pulled jackfruit (page 229) Baked char siu pulled-jackfruit bao (page 121) Gingery vegetable and beef stir fry (page 254) Char siu roasted cauliflower (page 227) Greens with magical sesame salt (page 201) Vietnamese mocha cake (page 266) Spice-citrus marble cake (page 269) Egg coffee (page 287) Resources mentioned in this episode: David Chang on MSG & umami (YouTube) MSG as a misunderstood ingredient (CNN) MSG's bad rap (Five Thirty Eight) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 2/21/2024): Mastering the Art of French Cooking, by Julia Child

The holidays are over and weeknight cooking is back. If you're like us, maybe you're feeling a little overwhelmed and worn out on it — in that case, tune in for some easy weeknight dinner inspiration to get your dinner mojo back. Recipes mentioned in this episode: ⁠Shakshuka (Dinner in an Instant) Shakshuka (Dinner in One) Green shakshuka with avocado and lime (NYT) Rao's meatballs (NYT) Pasta alla Gricia (NYT) Curried chicken with cauliflower, apricots and olives (Sheet Pan Suppers) Lemony chicken with potatoes and oregano (NYT) Garlicky chicken with lemon-anchovy sauce (NYT) Spicy honey chicken thighs (Cooking Light) One-pot turmeric coconut rice with greens (NYT) Oven-baked polenta (NYT) Spiced chickpea stew with coconut and turmeric (NYT) Turkey burgers (Food, Health & Happiness) Beautiful burger buns (King Arthur Flour) Furikake salmon (Japanese Cookbook for Beginners) Reverse seared steak (Serious Eats) Join our Cookbook Club! Our Instagram, ⁠@cookbookclubshow⁠ E-mail us: ⁠cookbookclubshow@gmail.com⁠ Find Renee and Sara on Instagram: ⁠@hipchickdigs⁠ and ⁠@realtor_saragray⁠ Our sponsor: ⁠Dropcloth Samplers⁠ Cook along with us! Next cookbook episode (releasing 1/24/2024): Ever-Green Vietnamese, by Andrea Nguyen

This week we're coming back for more Deb Perelman with her newest book, Smitten Kitchen Keepers. Are they keepers? How do we like these compared to her other books? Tune in to find out. Recipes mentioned in this episode: Devil's food cake with salted milk chocolate frosting (page 267) Luxe s'mores bars (page 235) Carrot cake with brown butter and no clutter (page 263) The blondie chipwich (page 237) Tomatoes with cottage cheese and bagel seeds (page 32) Blueberry pancake cobbler (page 41) Endive salad with apple matchsticks (page 53) Double shallot egg salad (page 59) Carrot tarte tatin (page 119) Winter squash soup with red onion crisp (page 77) Cozy chicken and dumplings soup (page 85) Braised winter squash wedges (page 111) Deepest dish broccoli cheddar quiche (page 145) Honey thyme baked feta (page 284) Spicy crushed olives with pistachios (page 287) Toasted sesame almonds (page 288) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 1/24/2024): Ever-Green Vietnamese, by Andrea Nguyen

The news headlines this year were dominated by conflict, from Gaza to Ukraine to Myanmar. The Washington Post's Ishaan Tharoor joins us to unpack the year in global news stories. And, Here & Now resident chef Kathy Gunst joins us to break down her favorite cookbooks that came out in 2023. Among her top picks are "Ever-Green Vietnamese" by Andrea Nguyen, "Veg-Table" by Nik Sharma and "Love is a Pink Cake" by Claire Ptak. Then, music journalist Betto Arcos joins us to sample some of the best music from around the world.

Are you a bad clan of people?! Cookbook author and food writer Andrea Nguyen comes on the show to tackle the double-edged sword of authenticity, changing eating habits, and the heritage and future of Vietnamese cuisine.

Hi there. First today: We're remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie's work was stunning and personal, and she was a visionary creative force in the Bay Area. Elana Kadvany writes in the San Francisco Chronicle: Pick's images — vibrant and charismatic, like the photographer herself, collaborators said — have left an indelible mark on the national food scene, and particularly in the Bay Area. Pick photographed numerous high-profile cookbooks, from celebrity chef Chrissy Teigen's “Cravings” and Bay Area chef Tanya Holland's “California Soul” to Andrea Nguyen's “Vietnamese Food Any Day.” Her photos were featured on the covers of Bon Appetit and Food & Wine magazines. She captured Chez Panisse owner Alice Waters in her Berkeley backyard, and caught the light falling just so across a set restaurant table. There is an ongoing GoFundMe to support Aubrie's husband Erik and 2-year-old daughter Romy here.

Andrea Nguyen and her mom, Clara, talk to Mark and Kerri about what it was like coming from Vietnam to the US in 1975, rediscovering how people ate in the past—but doing so with a modern twist, why the Mediterranean diet is problematic, and rice paper gamechangers.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/andrea-nguyens-char-siu-roasted-cauliflowerSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Hi, long time! Phew, October is always the wildest cookbook month—it's even officially dubbed National Cookbook Month—and we've been a bit quiet around here. With two little ones running around the house, germs have been rampant, and my voice just hasn't been cooperating. So we're catching back after falling a bit behind on our fall release schedule and thrilled to share today's chat with Hetty Lui McKinnon with all of you.And now, somehow, it's Oct. 31 - Halloween! I'm a sucker for anything fall. We're in a judgment-free zone, of course, so I'll readily admit that I'm happily ordering pumpkin-spiced lattes. I made chili as soon as the temps dipped a bit after our recent heat wave. I broke out my extra warm sweaters, put them away (see: heat wave), and broke them out again.Tonight, I'm making a big batch of Eric Kim's Creamy Baked Macaroni and Cheese, which keeps it simple with cheddar and Velveeta. It feels equal parts crowd-pleasing (we're talking actual toddlers here) and nostalgic. (Usually, for holidays, Martha Stewart's baked mac is my trusted go-to.)Ah, and costumes. How fitting that we're talking with Australia-born Hetty today as my family prepares to transform into the animated, hilarious Australian sheepdog family of Bluey, Bingo, Chili, and yours truly, Bandit. Wish us luck on the trick-or-treat streets!

I love making these compilation episodes!  For the past 6 months, I've been asking my guests questions about travel in Asia.  It's been so much fun hearing their answers and chatting about their travel stories! Coming along to help me break down the previous guests' responses is our old pal Isabel Wong, from the Proudly Asian Podcast (Isabel was a guest on our show way back in episode 36)!  As fate would have it, we both happened to be in Los Angeles at the end of July so we were able to record this in person, which was fun for so many reasons! Give Proudly Asian a listen wherever you get your podcasts, and follow her @proudly.asian on social media. Special thanks to all my guests:  Kaitlin and Sarah Leung from @thewoksoflife, Steven Allerick @stevenallerick, Ami Park @ami_park, Alyssa Kim @alyssagiheekim, Andrea Nguyen @andreanguyen88, Lan Lam @lan_cooks, Jeff Yamazaki @jeffyamazaki, Michelle Hanabusa @mkhanabusa !!!   Please tell us your travel stories at infatuasianpodcast@gmail.com, or via direct message on Instagram and Facebook @infatuasianpodcast  Please listen and follow us on most major podcast platforms.  We would love your ratings and feedback over at Apple Podcasts and Spotify! Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around  #travel #travelinasia #asianpodcast #asian #asianamerican #infatuasian #iinfatuasianpodcast #aapi #veryasian #asianamericanpodcaster #representationmatters  

What's coming up at DERM2023 StrangerDx? Listen in as DEF Founder, Joe Gorelick, MSN, FNP-C; Andrea Nguyen, MS, PA-C; Adam Friedman, MD; Michelle Hure, MD; Ted Rosen, MD; and Leigh Ann Pansch,  MSN, FNP-BC, DCNP, give updates about the CME conference and share previews from their presentations. Get insights on STD incidence and prevention, "forever chemicals" in dermatology, and unusual presentations that may or may not be associated with COVID-19 vaccination.Like what you're hearing? Have a topic you want to hear more about? Hit us up and spread the word on Instagram!

Andrea Nguyen has written 7 cookbooks, including my go-to source for Vietnamese cuisine "Into the Vietnamese Kitchen."  Her latest book, "Ever-Green Vietnamese," guides you towards a more plant-based Viet diet.  Andrea is also a cooking teacher and podcast host herself! Helping me co-host this episode is past guest Lan Lam! Lan is a senior editor at Cooks Illustrator and is a test cook and presenter on America's Test Kitchen! The three of us had such an easy, free-flowing conversation about Vietnamese cooking and culture, we could have easily filled four episodes! You can buy Andrea's books wherever books are sold.  You can learn more at her website: https://www.vietworldkitchen.com/ or follow her @andreanguyen88 on Instagram.  You can follow Lan @Lan_cooks As I always mention, you can write to us at: infatuasianpodcast@gmail.com, and please follow us on Instagram and Facebook @infatuasianpodcast  Please listen and follow us wherever you get your podcasts.  We would really appreciate your ratings and reviews over at Apple Podcasts and Spotify! Photo credits: Aubrie Pick, Rory O'Brien Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around  #Vietnamesecooking #asiancuisine #cookbookauthor #asiancookbook #vietnamesekitchen #asianpodcast #asian #asianamerican #infatuasian #infatuasianpodcast #aapi #veryasian  #asianamericanpodcaster #asianauthor #representationmatters    

Jean Trinh shares the story of her refugee family's connection to Chinese crullers. Cookbook author, teacher, and omnivore Andrea Nguyen offers vegetarian Vietnamese recipes for the home cook. Bill Addison finds comfort at Luyixian in Alhambra. Chef Evan Funke shops for Swiss chard to use at his eponymous new Beverly Hills restaurant.

Cutaneous sarcoidosis and hidradenitis suppurativa are two diseases that can be particularly challenging for patients with skin of color. Ted Rosen, MD, FAAD, discusses the diagnosis and long-term management of these conditions. Plus, April Armstrong, MD, FAAD assesses the impact of dietary changes in psoriasis management, and Wendy Cantrell, DNP, CRNP, and Andrea Nguyen, PA-C, MPAS, talk about which tests they really use in the clinic.Like what you're hearing? Have a topic you want to hear more about? Hit us up and spread the word on Instagram!

Andrea Nguyen is back on the podcast to talk about her latest—perhaps even greatest—cookbook: Ever-Green Vietnamese. Andrea is a prolific cookbook author behind favorites like Vietnamese Food Any Day and Into The Vietnamese Kitchen. Her latest book dives deep into Vietnamese food's rich palate of plants from the land and sea, offering up ingenious recipes for things like homemade vegan fish sauce and a Grand Slam bánh mì breakfast combo. It's such a fun, craving-inducing conversation, and we hope you'll enjoy it. Also on the show, we catch up with cookbook author Colu Henry to talk about her latest book, Colu Cooks: Easy Fancy Food, and life in Canada.MORE FROM ANDREA NGUYEN AND COLU HENRY:Viet World Kitchen [Official]19 Andrea Nguyen Recipes for Bao, Banh Mi, and Beyond [Epicurious]TASTE Podcast 114: Andrea Nguyen [TASTE]The Emilia-Romagna Issue [TASTE]Easy Fancy Snacks to Impress Your Guests [Vogue]

Cookbook author and food writer Andrea Nguyen joins the show to discuss Vietnamese cuisine and more. Hosted on Acast. See acast.com/privacy for more information.

Today Kristin, Molly and Kate chat with prolific cookbook author (and EVCB co-host) Andrea Nguyen about her inspirations, career path and her newest cookbook: Ever-Green Vietnamese. She talks about where the book idea came from, how it evolved and what the hardest recipe to get right was. She also shares the challenges of this book, how her family influences her work, the ways her approach to writing and promotion has evolved over time and why she loves the pantry section.Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsAndrea NguyenWebsiteInstagramPass the Fish Sauce Substack Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showEver-Green Vietnamese by Andrea NguyenInto the Vietnamese Kitchen by Andrea NguyenVietnamese Food Any Day by Andrea NguyenAsian Tofu by Andrea NguyenThe Banh Mi Handbook by Andrea NguyenThe PHO Cookbook by Andrea NguyenAsian Dumplings by Andrea Nguyen

Cookbook author Andrea Nguyen helped change the tone of Vietnamese cookbooks when she published her first in 2006. “They had these long, long ingredient lists that kind of exoticized the cuisine,” Andrea tells Dan. “But we're here in America. Why can't we talk about Vietnamese food in America?” Several cookbooks later, Andrea has continued to demystify Asian cooking without dumbing it down. Over lunch at Sidestreet Pho in Alameda, California, Andrea talks with Dan about her approach to writing recipes, including for her new vegetable-centric cookbook Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea. They also meet Hanh Nguyen, owner of Sidestreet Pho and daughter of some of the first Vietnamese restaurant owners in the U.S.To enter to win a copy of Ever-Green Vietnamese, subscribe to our newsletter by May 8. Open to US/Canada only.Info and tickets available here for Dan's appearance at Martha's Vineyard Flavors.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.

Kate discusses the money side of cookbooks with Molly, Andrea and Kristin. They each share what they wish they knew before starting out, lessons learned from past projects and what makes them choose to work on a book or not. They share insights on opportunity costs, cash flow timing, working with or without an agent and the difference between an auction and a preempt. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly +Andrea NguyenEditor: Abby Cerquitella  Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showEver-Green Vietnamese by Andrea Nguyen

This week, we're celebrating Lunar New Year with Sarah & Kaitlin Leung from the Woks of Life, Vietnamese icon Andrea Nguyen, & Korean chef Hooni Kim

Andrea Nguyen sits down with Jesse this week to talk about learning to cook as a child in Vietnam, and the dish she has been perfecting ever since: Vietnamese dipping sauce, Nuoc Cham. Andrea Nguyen is an award-winning cookbook author, podcast host, and freelance writer. You can follow her on Instagram @andreanguyen88 and keep up with her blog at Vietworldkitchen.com Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today. 

Molly, Andrea, Kristin and Kate answer listener questions about recipe attribution, testing and self-publishing. The hosts reflect on the episodes and topics that have stuck with them during this first year of podcasting and share what they are looking forward to in 2023. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsKristin's Cookbook Proposal BootcampFood52 Forum@wildfolklore on InstagramEpisode 29: Finding Your Voice with Tori RitchiePre-order Italian Wine by Kate Leahy Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showLavash by Kate LeahyUnforgettable: The Bold Flavors of Paula Wolfert's Renegade LifeEver-Green Vietnamese by Andrea Nguyen

By this point we can pretty much agree that meat consumption is hard on the planet. But does that mean we should all be vegetarian...or vegan? Not everyone thinks it's that easy, not even BA's senior cooking editor Sarah Jampel and video host Chrissy Tracey, both lifelong vegetarians. On this episode of the Healthyish podcast, Sarah and Chrissy join Amanda Shapiro (not a lifelong vegetarian) to talk about their plant-based paths, when and why they break the rules, and how to cook to please even your most carnivorous friends... just in time for your July 4th parties. Stuff we talk about in this episode: Andrea Nguyen's Vegetarian Chicken Soup Recipe: https://www.bonappetit.com/story/vegetarian-chicken-soup Sarah Jampel's vegetarian column on Healthyish: https://www.bonappetit.com/tag/the-not-depressing-vegetarian Chrissy's Fried Oyster Mushrooms: https://www.youtube.com/watch?v=8Ec6cBhBKjs Chrissy's Rum-Soaked Fruit and Coconut Sundae recipe: https://www.bonappetit.com/recipe/rum-soaked-fruit-sundaes Chrissy's Rum-Soaked Fruit and Coconut Sundae video: https://www.youtube.com/watch?v=IteAkX58izI Listen to this week's episode above, and get more episodes of Healthyish from Bon Appétit here: Apple Podcasts: https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA Spotify: https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp For a transcript of this episode, please follow this link. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In “Brisket Pho, a Viet Tex Story,” Gravy producer Jess Eng explores the emergence of Viet Tex, a cuisine created in recent years by contemporary Vietnamese-Texan chefs. These chefs grew up steeped in multicultural dining, eating Central Texas barbecue alongside family recipes. Now, in their own businesses, they marry smoked meats and barbecue spices with the flavorful broths and bright herbs that characterize Vietnamese dishes.  Houston is ground zero for Viet Tex, and with good reason. Houston is the most diverse city in America and, by extension, one of the country's most vibrant food cities. 140,000 Vietnamese residents call Houston home, the largest community outside Vietnam and southern California. Vietnamese cajun crawfish restaurants, coffee roasters, and banh mi shops draw steady crowds. And just around the corner from the Vietnamese restaurants are Houston's historic barbecue joints.  Many Vietnamese refugees sought homes in the United States after the Fall of Saigon in April 1975 and brought over their relatives. Gulf regions were particularly attractive because of their humid semi-tropical environment and thriving fishing, boating, and engineering industries, which felt like home to the Vietnamese. California, Louisiana, and Texas all fit the bill. Historically, Texas had welcomed more refugees than any other state. Many Vietnamese families took note of its growing Vietnamese diaspora, which saw another increase after Hurricane Katrina. This diaspora created dire circumstances within which Vietnamese Americans have created distinct regional cuisines. In 1981, Vietnamese shrimpers on the Texas Gulf Coast faced an angry mob of Klansmen who came at the invitation of jealous white fishermen. The Southern Poverty Law Center brought suit against the KKK, and seafood became a symbol of resilience for Vietnamese Americans. It's a pattern of adaptation and evolution that Vietnamese immigrants have long used to survive. For Gravy, Eng speaks to Don Nguyen, the Houston-based pitmaster and owner of Khoi Barbecue, whose brisket pho has made him a force in the barbecue world. Houston-born writer Dan Q. Dao explains why the term “fusion” undervalues the collision of organic cultures and cuisines, and how hybrid cuisines can keep ingredients alive. Andrew Ho, co-owner of San Antonio's Curry Boys BBQ, tells of his journey to making brisket burnt ends submerged in flavorful white curry. Thanks to contemporary Vietnamese chefs, Eng argues, Viet Tex is shaping the growing canon of Southern and American food. Acknowledgments: The primary producer for this episode is Jess Eng, with co-production credits going to Courtney DeLong. Thanks goes to Don Nguyen, Andrew Ho, Sean Wen, Andrea Nguyen, Dan Q. Dao, Dennis Ngo, Johnny Huyhn, and Teresa Trinh of the Vietnamese Culture and Science Organization.

Andrea Nguyen ís the prolific author of eight cookbooks, including Vietnamese Food Any Day, The Pho Cookbook, Asian Tofu, and The Banh Mi Handbook. She's also the co-host of a brand new podcast called Everything Cookbooks where she, along with her co-hosts Molly Stevens, Kate Leahy, and Kristin Donnelly discuss the ins and outs of the cookbook publishing world. That's the very subject of today's talk -- the cookbook biz! -- and Andrea lays out how she got her start, how she keeps getting books published, when to self-publish, how you support yourself (spoiler alert: you don't!), and lots more. So if you've ever thought about publishing a cookbook, or just like collecting cookbooks and want to learn more about how the sausage is made, this is the episode for you. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Today we have a really cool conversation with Andrea Nguyen, the author of many popular cookbooks, including Vietnamese Food Any Day, The Pho Cookbook, The Banh Mi Handbook, Asian Dumplings, and Asian Tofu. Andrea is a writer we've had the pleasure of getting to know over the years, and this conversation dives into her incredible history as a cookbook author and food educator. We talk about the story behind her first book, Into the Vietnamese Kitchen, with then indie publisher Ten Speed Press, and her interaction with the enigmatic Ten Speed founder Phil Wood. We also hear Andrea's candid thoughts on the loneliness of cookbook writing, and how her thirst for community inspired her excellent new podcast, Everything Cookbooks. It's a really amazing chat.Also on the show, we catch up with Bianca Cruz. Bianca is an editorial assistant at Clarkson Potter and also currently attending culinary school. We wanted to have her on to talk about the ins and outs of her culinary education and what it's like to take an actual culinary school exam. More from Andrea Nguyen:One Bottle of Fish Sauce Is Not Enough [TASTE]Killer Tofu [Chef Steps]Photographing Your Cookbook [Everything Cookbooks]Buy Andrea's books!

Hot sauce can inspire fervent passion in its devotees. It's a global obsession that translates to billions of dollars of sales a year. But with so many on the market, how do you create a taste that becomes a global hit? In this programme, Ruth Alexander explores the origin stories of two iconic brands – Sriracha and Lao Gan Ma. How did these sauces - born in humble circumstances in Vietnam and China in the 1980s - come to sit on dining tables around the world today? We explore their extraordinary stories and ask what their popularity tell us about changing global tastes. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk  (Picture: Large red chilli. Credit: Getty/BBC) Producer: Sarah Stolarz Contributors Stephanie Li, blogger and YouTuber at ‘Chinese Cooking Demystified' Andrea Nguyen, cookbook author and publisher of Vietworldkitchen.com

After the holidays, we are very excited to eat something a little lighter. Andrea Nguyen's Vietnamese Food Any Day is full of delicious, accessible recipes with big, bright flavors. Join us, along with Melissa Chan, to discuss MSG, awesome recipes and how to pronounce "star anise." Resources mentioned in this episode: Andrea Nguyen's Viet World Kitchen How to pronounce "star anise" Dave Chang and MSG Recipes mentioned in this episode: Curry scented grilled beef lettuce wraps (page 139) Rice noodle salad bowl (page 197) Nuoc cham dipping sauce (page 30) Vibrant turmeric coconut rice (page 188) Charred Brussels sprouts with coconut (page 170) One-pot turmeric rice from NYT Coconut-kissed chicken and chile (page 100) Char siu chicken (page 97) Gingery greens and shrimp soup (page 68) Pressure-cooker vegetable stock (page 38) Pressure-cooker chicken stock (page 36) Instant Pot Sichuan spicy beef noodle soup (Viet World Kitchen) Crispy caramelized pork crumbles (page 132) Honey hoisin roast chicken and vegetables (page 104) Umami garlic noodles with shiitake mushroom (page 194, also on NYT) Smacked cucumber and shrimp salad (page 165) Bahn mi sandwich (page 62) Streetside corn and chile (page 51) Hanoi style bacon and grilled pork rice noodle bowls (page 201) Roasted cauliflower "wings" (page 48) Herby oven-steamed eggs (page 147) Caramel sauce (page 32) Ginger garlic fish parcels (page 115) No-churn Vietnamese coffee ice cream (page 210) Cashew sesame brittle (page 217) About our guest: Melissa Chan is the Director of Product at The Wild. She lives in Portland, Oregon with her spouse and 4-year-old son. She's on Instagram @chanface. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 1/26/2022): Snacking Cakes by Yossy Arefi

Pull out your fish spatulas, your timers, your whisks. Joined by Rebecca Ringquist, we round up our favorite tools that make cooking more satisfying and effective. Pick one up for a cook in your life before the holidays! Our favorite kitchen tools: Fish spatula Rosle whisk/balloon whisk/silicone whisk/flat whisk Edlund kitchen tongs Kuhn Rikon peeler Peanut butter spreader (similar here) Tovolo flex-core spatulas GIR spatula Williams Sonoma metal measuring spoons/cups Stainless steel bowls Magnetic measuring spoons Narrow measuring spoons Thermostick Trio kitchen timer Food52 Everyday napkins Silicone basting brush Plastic dough tub Cleaning brush Tiny cast-iron pan Cuisinart toaster oven Food processor Mini food processor KitchenAid mixer Vitamix blender Thermapen meat thermometer/candy thermometer 4th burner pot Instant Pot About our Guest: Rebecca Ringquist is an artist and the designer and founder of Dropcloth Samplers. She's an avid home cook based in Portland, Oregon. Find her on Instagram @dropcloth. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 12/29/2021): Vietnamese Cooking Any Day by Andrea Nguyen

In this episode, we don our aprons and start our holiday baking season with Sarah Kieffer's 100 Cookies. We love the innovative cookie recipes in this book and we go over our hits and misses. Resources mentioned in this podcast: 100 Cookies Baking for the Holidays Recipes mentioned in this podcast: Soft chocolate chip cookies (page 29) Brown butter chocolate chip cookies (page 30) Thin and crispy chocolate chip cookies (page 32) Thin and crispy double chocolate cookies (page 35) Whole wheat chocolate chip cookies (Good to the Grain by Kim Boyce) Oatmeal chocolate chip cookies (Grand Central Baking Book) Chewy oatmeal chocolate chip cookies (AllRecipes) Toasted sesame cookies (page 238) Neapolitan cookies (page 200) Smoky butterscotch cookies (page 156) Snickerdoodles (page 48) Ginger cookies (page 51) Chocolate sugar cookies (page 42) Bourbon sablés with chocolate (page 59) Sugar cookies (page 246) Rocky road cookies (page 237) Raspberry rye cookies (page 121) Brownie cookies (page 45) Katharine Hepburn brownies (NYT) White chocolate brownies (page 88) Grapefruit cake bars (page 143) Thumbprints (page 55) Macarons (page 193) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 12/29/2021): Vietnamese Cooking Any Day by Andrea Nguyen

Today we embrace our late adopter identities and narrowly avoid time travel shenanigans as we take a deep dive in pho with our special guest, Andrea Nguyen. Through slap echoes and overnight simmers, we debate how to get bones and the existence of electric eels. Spoilers: baby head = meatball. Transcript Stop AAPI Hate  The Black and Brown Podcast Collective Spilled Milk Live! Recording The Pho Cookbook by Andrea Nguyen Viet World Kitchen Eating Viet Nam: Dispatches from a Blue Plastic Table by Graham Holliday  Mediterranean Moray Eel! The All Fantasy Everything podcast See omnystudio.com/listener for privacy information.

We're celebrating Thanksgiving with friends old and new. Andrea Nguyen shares her family traditions, inspired by the Vietnamese Moon Festival; pie experts Chris Taylor and Paul Arguin put a new spin on classic desserts; Grant Barrett and Martha Barnette give us a language lesson on Thanksgiving Day; Rachael Ray, Maneet Chauhan, Maangchi, David Lebovitz and more chefs, authors and friends recount their Thanksgiving tales of disaster, culinary wisdom and family memories; and Dan Pashman breaks down the pros and cons of hosting a virtual Thanksgiving.This week's sponsors:Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur's line of products.Get 50% off your first month of KiwiCo plus free shipping on any crate line with code MILK at kiwico.com. See acast.com/privacy for privacy and opt-out information.