Podcast appearances and mentions of Anita Lo

On this episode of The Meals That Made Me, Adam links up with his friend Anita Lo, a Michelin-star chef, restaurateur, author, Top Chef master, and winner of Iron Chef.Anita talks with Adam about growing up in the Midwest in a Chinese-Malaysian household, and traveling the world at an early age, where she was exposed to a multicultural array of flavors that influenced her palette. From her vivid food memories as a child visiting places like Malaysia and Iran, to her time spent in France studying classic French techniques and working with foods like foie gras and langoustines, to her solitary love of fishing, these are the meals that made Anita Lo.This podcast is produced by First We Feast in collaboration with Complex NetworksHost: Adam RichmanExecutive Producers: Chris Schonberger, Nicola Linge, and Justin BoloisHead of Podcast Production: Jen StewartSupervising Producer: Shiva BayatSenior Producer: Jocelyn AremAssociate Producers: Nina Pollock and Katherine HernandezProduction Managers: Shamara Rochester and Natasha BennettRecording Engineer / Sound Designer: Andrew GuastellaThanks to the team at BuzzfeedFor more First We Feast content, head to First We Feast on IG, Facebook, YouTube, and TikTok Hosted on Acast. See acast.com/privacy for more information.

Hi! I'm Lauren Kretzer. I'm a vegan chef and wellness professional and I want to show you that eating delicious food and being vegan don't have to be mutually exclusive. A plant based lifestyle isn't an exercise in discipline and deprivation – it's about having fun in the kitchen, trying new foods and exotic flavors, and sitting down to nourishing, super satisfying meals (and feeling great afterwards!). My love affair with food started at a young age; I grew up learning to cook the foods of my Argentinian and Sicilian heritage in the bustling kitchens of my mother and grandmothers. I was mesmerized by the tradition, rituals and love that went into each meal – dinnertime was a cherished time of day for me. Before long, I felt a dissonance between the food on my plate and my love for animals, so I decided to go vegetarian. I happily lived a meat-free life (while still eating eggs and dairy) throughout high school, my undergrad years at Boston College, and eventually, a career in recruiting on Wall Street. In 2011, I made the decision to pursue my passion for food and cooking, so I quit my job and enrolled in culinary school at the Natural Gourmet Institute in New York City. During my time at the Natural Gourmet, my interest in vegan cuisine was stoked. I started devouring information about food, health, and animal welfare (and, eventually, the effects of our diet on the environment), and decided to experiment with cutting dairy from my diet. Through a very slow and gradual process, I decided to go “full vegan” a few years later. I initially felt in constant conflict about my new diet. On one hand, I felt better than ever – I loved my new healthy lifestyle, enjoyed experimenting with new flavors and ingredients, and felt a sense of relief that I was minimizing both my carbon footprint and my role in animal suffering. On the other hand, I was just getting started in an industry that traditionally glorifies meat, butter, and cheese. I wanted to be taken seriously as a chef, but was told – time and time again by respected pros in the industry – that I would have to cook and taste meat and dairy if I wanted to be successful. I decided to take my chances and become a vegan chef; I realized that I could redefine success on my own terms. If I could use my career as a means of helping others improve their health, reduce animal suffering, and lessen the damage done to the environment by mankind, then I couldn't ask for much more from a “job” (and 99% of the time, it doesn't feel like a job). In my kitchen, there's a time and a place for everything, whether it be a garlicky kale salad, quinoa pilaf, a bowl of creamy pasta, or a big glass of wine at the end of a long day. My recipes are created with nourishment and satisfaction in mind, and I strive to use whole, organic, and seasonal ingredients whenever possible. In addition to my training at the Natural Gourmet Institute in New York City, I also hold a certificate in Plant Based Nutrition from Cornell. I've trained in Michelin starred kitchens, the James Beard House, at the James Beard Awards, and under celebrity chefs Anita Lo and Alex Guarnaschelli. I've cooked privately for celebrities and families throughout the tri-state area, and provide recipe development for corporations, small businesses, and various media outlets and publications. I currently live in my home state of New Jersey with my husband, two daughters, and rescue dog. You can find me reading, spending time outdoors, traveling, and flipping through cookbooks in bed when I'm not in the kitchen. Website: https://www.laurenkretzer.com Plant Magic Substack: https://laurenkretzer.substack.com Instagram: https://www.instagram.com/lauren_kretzer Maybe we can also mention ProLon (Fasting Mimicking Diet) fasts from Dr. Valter Longo: https://www.kqzyfj.com/click-10023252... Use code LAURENK15 for 15% off Also TrueNorth https://www.healthpromoting.com

Arrojan un cadáver en el mercado de Santa Anita Miguel Barbosa y Eduardo Rivera coinciden en que son delitos generados entre bandas criminales En Moyotzingo asaltan y roban una camioneta a una persona de la CDMX que llegó a comprar un automóvil que le ofrecieron en Redes Sociales Migración detiene a 17 cubanos en la CAPU Hoy en Puebla Tecnológica, Jorge Coronel nos habla sobre la Red Wi-fi-6 --- Send in a voice message: https://anchor.fm/ldhnoticias/message

Why We Cook: Women on Food, Identity, and ConnectionBy Lindsay Gardner Intro: Welcome to the number one cookbook podcast, cookery by the book with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors and this is my first book, Why We Cook: Women on Food Identity and Connection.Suzy Chase: Why We Cook celebrates those who are dedicated to not only practicing their craft, but also changing the world of food for the better. You spotlight 112 inspiring women who are shaping the contemporary food world as professional chefs, farmers, journalists, authors, and more with essays, interviews, quotes, and recipes. Talk a little bit about the process of choosing each woman and how the book is organized.Lindsay Gardner: The book is an illustrated collection, and as you said, includes recipes, essays, profiles, as well as Q and A's with not only women in the professional culinary realm but also home cooks. It was a goal of mine from the beginning to make the book as inclusive and far reaching as possible in terms of selecting people to participate in it and also reaching out to people to see if they would even be interested in participating in it. I'm not in the culinary world. I am a home cook and an artist and I think saying that I feel like or I felt like an outsider would be maybe a little too strong for how I think about it but, you know, I'm not part of the culinary industry. So when I reached out to a lot of the chefs and food writers that are included in Why We Cook, to be honest, I had no idea if I would hear back from them. So every time I heard back from anyone at all, it was a thrill. And then on top of that, when people started saying, yes, it was like a double thrill.Suzy Chase: So you not only curated this gorgeous book, you illustrated it to such charming and thoughtful images. I would love to hear about that.Lindsay Gardner: Thank you. This has been the most creatively fulfilling project I've ever worked on let me start there. It has been such a joy to get, to make art in this context. It felt really collaborative and because I was involved in not only the writing process and the curating and working with all the contributors so closely, I felt so invested in everything that they were contributing to the book. So working with people over time to figure out what the topic was that they were going to write about. For example I got to know those stories so well, and by the time I actually came to the illustrations, I felt super invested in them and it felt super fulfilling to me because I, I just felt like I was really honoring their stories through illustration. So the book was actually really fun because with so much different kinds of content, it was kind of a puzzle to put it together.Suzy Chase: One of the great things about writing it and illustrating it was that as I was finalizing the manuscript in late 2019 and all of the various pieces from the contributors, I was also sketching all of the illustrations for each piece. And so when it came time to lay out the book, the designer that I worked with at Workman, her name is Sarah Smith. She was amazing and endlessly patient, she took all of my sketches and she took all of the manuscript. And with those pieces laid out the entire book, which as a first time author, I didn't know how that part was going to go. And it was kind of like overwhelming to think about how that would work, but she really laid it out. So that by the time it came time to make all the final paintings, which happened mostly in 2020, I knew exactly where the illustrations were going to go. I knew if they were going to span both pages of a spread or, you know, bleed off the left lower corner, we had worked together to sort of like map all that out already. It just felt so enmeshed with the actual words on the page and as an illustrator, that is so satisfying. Um, it was just such a joy from start to finish.Suzy Chase: I want to chat about Anita Lo and Carla Hall and I think your illustrations really captured their personalities. Like Anita, she's very artistic with her approach to food. And then Carla is like always upbeat and fun. And I think you really captured that in those specific illustrations.Lindsay Gardner: Thank you. You know, selecting imagery to work from for the portraits specifically was a really interesting process. I was in touch with all of the photographers that took the source imagery for those illustrations. But the personality that comes through in imagery is so clear sometimes. And I actually had the chance to interview Carla Hall for the book. And she was, I mean, her personality just emanates right through her voice. And so I felt like this image when I saw it, I, I felt like, well, I've never met her in person, but I've spoken with her and this is exactly how I picture her. Totally. And she is so joyful, so friendly and same with Anita. My interactions with her were all on email, but all of our, like there was personality in those emails. And when I found the image of her that I painted from, I was like, that is what it felt like, quiet and thoughtful. So I mean that relationship, I think that we can develop through imagery is really powerful too.Suzy Chase: To celebrate Women's History Month. I'm thrilled to chat with you about this wonderful book. So you cited a study in 2018 that said from 2003 to 2016 respondents who identified as women spend an average 50 minutes a day cooking. Whereas those who identified as men spent an average drum roll please of 20 minutes per day. Likewise women make up a large portion of the culinary world. Women often face racism, sexism, and harassment, which have been increasingly documented in the me too movement, which leads me to ask you, when did you have the first calling in your heart to put a book like this out into the world?Lindsay Gardner: It really hit me in 2018, early 2018. And of course I had been reading some of the me too stories that had come out at that time or the year before, um, and were still coming out and in the Bay area, that was also something I was reading about, but it also was stemming from a deeply personal place for me, which was really just thinking about my own role and balancing all of the different pieces of my life with my family and my profession and my partner. And I kind of just was thinking to myself, like, how does this all fit together? And why does it matter to me so much? It's something I care. So cooking is something I care so deeply about. And why do I spend so much time here? And why do I think about it so much? What is this all about? And I was also really thinking at that time about the overlaps between the creative processes in my life. So in what I was doing in my studio as an illustrator and painting and what I was doing in the kitchen when I was cooking and how those two things were related, because I felt that I felt deeply that they were. So I just started exploring that. And then as soon as, as soon as I started exploring that more deeply, I came across this research and I thought it was so interesting because of course in my day-to-day life with my, um, women friends in my life, I know these statistics to be true, regardless of the, of the good intentions of their partners. In many cases, the women that I know are the ones that are spending the most time doing the bulk of domestic labor, even if they love to cook, um, even if they don't love to cook. So that's kind of where it started for me. And that just really, when I found these statistics, it just really made me want to dig in. And I wanted to know more because I thought if this is happening in the domestic level, in people's personal lives, there's so much that ties that to women in the culinary industry. And how are those two things related? So it really all started there.Suzy Chase: Speaking of domestic, as a home cook, I was so very interested, your survey of over 350 home cooks on pages 10 and 11, it was comforting and dismaying at the same time to see that 90% of the women surveyed do the majority of cooking in the home. I now know for a fact that I am not alone. Another interesting stat was that 69% of the women invent their own dishes, use recipes and use cookbooks, all three, while 31% of the women were self-taught cooks. Do you see our roles in food preparation within the family evolving?Lindsay Gardner: I love that question. It's something that my husband and I talk about all the time in our own family. And I think that is something that has definitely been impacted by the pandemic and in various ways for various people because of different situations and levels of privilege. Really, we're very fortunate in our family that my husband and I are both available at mealtimes to help with cooking because of what our jobs are and that's not true for everyone, especially right now. I think that it'll be really interesting, you know, I'm not sure if your question was specifically related to the pandemic moment, but I, I also don't know that we can ever really go back after this. Like, I think that our habits as home cooks have shifted this year in a way that I at least hope sticks to a certain amount. I think that obviously I can't speak for everyone here, but I know that my relationship to shopping for ingredients has changed my understanding of the food system as a whole has changed. And the people who are putting their lives at risk to give us the food that is available to us. I feel like I have such a different perspective on shopping, eating, cooking, using the ingredients in my pantry. I don't know if I ever will be the same kind of home cook after this. And I think that has really impacted our relationship, not only to the food that we cook for ourselves, but how food functions in community and the food systems that are at work in our nation. So it's kind of like a web of levels and I think it is ever changing, but I think especially after this year.Suzy Chase: I'd love to chat about a few women you profiled. The first is Leah Penniman of Soul Fire Farm. She says everything from sunshine to plate needs to be infused with fairness and dignity and reverence. I would love to hear about her.Lindsay Gardner: Yes, Leah Penniman is a black Creole, educator farmer and food justice activist. She's also an author, and she founded Soul Fire Farm in upstate New York in 2011. Soul Fire is a black indigenous and people of color centered farm, and all of their work is dedicated to ending racism in the food system. So they run a number of different kinds of programs. They're all focused on food sovereignty and education and bringing groups of people who have been separated from the land over time, back in contact with the land and learning about historical farming traditions and all kinds of different youth programs. I mean, it's really, their work is so comprehensive and Leah co-founded it. So she has been doing this work for yearsSuzy Chase: On page 27, you have a recipe from Abra Berens for Buttermilk and Butter Lettuce Salad. So I had her on my podcast and the beguiling way she talks about peas and kohlrabi is compelling,Lindsay Gardner: Is so amazing. I think she has changed the way that I look at vegetables. Her book Ruffage is so comprehensive and I think gave me a different insight into using all the different parts of vegetables. With enthusiasm. Not because I feel guilty or something, I love the way that she writes. I love the way that she talks about food. It was really fun to work with her on this. And so she is actually the chef at a farm in Southwest Michigan. So she does these well before times she does these great farm dinners. And I know she's looking forward to getting them started up when it's safe to do so again.Suzy Chase: You tackle creative ruts, which I think we're all in right now. Can you share a couple of ways to overcome creative ruts?Lindsay Gardner: Definitely. I loved this question. It's something, if I had more time, I would've liked to take this conversation even deeper with more of the contributors in the book. I thought just as an artist, it was really interesting to hear how professional chefs deal with their own creative rats. And it was so refreshing to hear from them that a lot of the things that they do to overcome their creative ruts are the same things that I do to overcome mineSuzy Chase: Wine. Lots of wine and crying. hahaLindsay Gardner: Yea. Eating out when that's possible, of course, travel, going to museums. I think, you know, one thing that is sort of a thread between everything everyone has said, and something that I can identify with is when I'm in a creative rut, I expand my own horizon and everything that the five chefs included in the book on this question said is really about that. It's getting outside of your own bubble travel, going to a forest, walking museums, eating at someone else's restaurant, or even traveling through a cookbook, which is another thing a couple of people brought up, which I, I also found really refreshing because honestly, before working on this book, I hadn't really ever thought about how chefs also love cookbooks, which sounds so strange, but it just hadn't occurred to me in that way. And so I loved hearing Tanya Holland say that she loves to look at the work of other people and look through cookbooks when she's in a rut.Suzy Chase: One profile that I just adored was of Celia Sack. So she sees cookbooks as an especially important form of storytelling. And I do too. That's why I have this podcast. Can you tell us a little bit about Celia and her depth of cookbook knowledge, which I think is really deep.Lindsay Gardner: It is amazing. I've referred to her a couple of times as a walking library, Celia is such an unassuming person and she knows so so much. She was one of the first people I interviewed for why we cook. And she was so warm and welcoming and just like casually toward me around her personal library. That includes books that span literally centuries. I was just star struck by getting to meet and talk with her. And she just couldn't have been more friendly or relaxed about the whole thing. Of course. So she actually started her career as a rare book specialist and has a whole history in and knowledge base in modern literature. She opened her store Omnivore in San Francisco in 2008. And the experience of walking into Omnivore books is a little bit like walking into a jewel box or the way that I imagine that would feel it is a small shop, one room and every nook and cranny is covered in books about food. And it's super cozy and inviting. And Celia has over the years of having the store. Um, not only has she developed this vast knowledge of historical cookbooks and contemporary cookbooks and everything in between, but she's also developed so many relationships with everyday home cooks like me and some of the world's most famous chefs. And she has these relationships that I think she really is a part of in terms of building people's collections. And to me, she's like the hub of a great wheel between people and food and knowledge and history. It was totally inspiring getting to know her. And I definitely recommend trying to visit omnivore in person if you ever have the chance.Suzy Chase: So when I think about women in food, Dorie, Greenspan is one of the first women that comes to mind. You highlighted her in your kitchen portrait. So first describe the kitchen portraits that you included in this cookbook.Lindsay Gardner: There are 10 kitchen portraits in the book, and I included them because I really wanted to highlight some of the more well-known figures in the book, in their actual kitchen spaces. In my imagination, I thought I would really love to see these people in their kitchens because to me, the kitchen is such an intimate homey space. It's where all the magic happens. And it's where I imagine all of these particular women feel the most connection to what they're doing. So it was really important to me to be able to show them in that environment through illustration. So yeah, there are 10 of those throughout the book. Um, and that's what that little mini series is.Suzy Chase: So Dorie talks about two of her kitchens, the one in New York and the one in Paris. I will read her quote about her New York kitchen and can't help, but wonder how this resonates with so many other home cooks. She wrote "I've lived and worked in our New York apartment for decades. I learned to cook and bake in that kitchen. And I became a writer there too. This is where I would bake with our son and where the two of us would sit on the counters and talk over things that were important then, and still seem important. Now it's as though the kitchen and I are partners, we've been together so long that we know each other's moves." I mean...Lindsay Gardner: It really, it really couldn't say it all more succinctly when Dorie responded to this was in a series of emails going back and forth. And when she wrote that, I think my jaw was like, actually literally on my desk, it just was so touching. And for someone who has achieved so much in her career to bring her relationship to her own kitchen, back to that sentiment, which is really about all of the things that happen in a kitchen, including cooking, but also about all the other things and to sort of personify the kitchen that way. I just, I, yeah, it really, it really hit me. I spent times like Dorie describes in my kitchen growing up with my mom that feel that way to me, I think about my own kids now, and the time that we spend together in our kitchen and all of the things that happen there that are related and unrelated to cooking.Suzy Chase: I have this lamp will in my apartment. I have everything that I grew up with in Kansas, but that's a whole other podcast but it's crazy but I have this little red lamp that was on our kitchen table. And for example, when I would go out really late, my mom would keep that lamp on and I turn that lamp off and I'd, you know, tiptoe through the kitchen. So kitchens have so many memories.Lindsay Gardner: Absolutely. And I'm actually, I'm glad you brought that up because it reminds me of another page in the book about home cooks, identifying their most treasured kitchen objects. I loved this question. I loved asking this question. I loved hearing back from people, what they picked out of their memory banks and it was really, it was honestly one of the hardest sections of the book to edit and narrow it down because I could have chosen hundreds of things that people mentioned. But I think there is this relationship to that quote that you just picked out from Dorie, which is that objects in our memories and in our daily life become imbued with so much meaning over time that like that one ball jar really is that special because it was there when you were, you know, crying at your kitchen table as a teenager. And it was there when you made granola for the first time for your son. I mean, there are ways in which I feel like these objects become sort of like the silent observers in our lives. And I loved getting to illustrate them because I feel like illustration is so personal and lens this air of storytelling. And so it was really like bringing these sort of stories together through objects and illustrations. Um, on this part of, or for this part of the book was really, really exciting.Suzy Chase: Pamela said, "I have my grandma's egg beater, which I love. I also have a fondness for old kitchen gadgets. I love the design and high quality they all seem to have." I love this.Lindsay Gardner: And another one on that page that I adore is Kate from Maine who talked about bookmarking recipes with, um, postcards from loved ones. So that every time she opens a cookbook or flips to a recipe, she finds, you know, a postcard from years ago or a good friend. And she actually matches the person that wrote the postcard with a recipe that feels the most fitting,Suzy Chase: Oh my God, how much time does Kate have on her hands though?Lindsay Gardner: She has a couple of really beautiful quotes in the bookSuzy Chase: In terms of hope for change for women in the future. What did you take away from putting this book together?Lindsay Gardner: I have learned so much in the last three years over the course of making this book and I continue to learn by being in conversation with the women included in it. And honestly, in learning about women everywhere all the time who are doing this work, who aren't in this book, I think that the women included here are at the forefront of the changes that are unfolding in the culinary world, knowing their stories and getting to know them has changed the way that I think about food and cooking in my personal life. It's changed the kind of home cook I am. It's changed how I think about food traditions and it's changed the way that I think about ingredients and my impact on the environment and how I relate to my community mean it is endless. And I think it really, to me, when I sort of look back at the process of making the whole book, um, it really speaks to how there isn't a part of our lives, that food doesn't touch, it's powerful. And it gives me a lot of hope.Suzy Chase: Now to my segment called last night's dinner, where I ask you what you had last night for dinner.Lindsay Gardner: Well, I'm thrilled that you're asking me this question because I had the joy of being Abra Beren's Buttermilk and Butter, lettuce salad last night for dinner, for an event that we were doing together, but it was great because I actually had the chance to finally make that salad and eat it. And it was delicious. And Abra also offered a recipe for a wonderful spatchcock chicken that was baked over sort of a bread and tomato and garlic bread pudding, stuffing kind of situation. And the two things together were just really amazing.Suzy Chase : So where can we find you on the web and social media?Lindsay Gardner: So you can find out more about the book at WhyWeCookBook.com and you can also find me on Instagram @LindsayGardnerArt, and that is Lindsay with an A.Suzy Chase: Well wonderful Lindsay. Thanks so much for coming on Cookery by the Book podcast!Lindsay Gardner: Suzy, it's been so fun chatting with you today.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

Michelin-starred Chef Anita Lo is one of the most respected female chefs in the country. In 2014 her West Village restaurant Annisa, received a three-star review from the New York Times. After closing down her acclaimed restaurant, Chef Anita wrote 'Solo’, which was voted 2018 Cookbook of the Year. I was honored to have Chef Anita on the podcast to ask her about her latest projects and culinary adventures across the world with Tour de Forks. During the episode, we also discussed the start of her culinary journey and her experiences in Paris. We delved into her book “Solo: A Modern Cookbook for a Party of One”. Chef lo shared helpful tips on how to grocery shop for one and ways to reduce your food waste. She then revealed her experience being the first female guest chef to cook for a State Dinner at the White House, under the Obama Administration. You’ll also get to hear about her experience being on Top Chef Masters.

Little did she know at the time she was writing it, but Anita Lo's Solo: A Modern Cookbook for a Party of One became, for many, the ideal guide for this time in history. The 2001 Food & Wine Best New Chef and much-lauded chef, author, and TV personality joined Communal Table from her home on Long Island to talk about the ever-changing role of chefs, cooking for pleasure, coping in a tough kitchen, and the free online cooking classes she's teaching to celebrate the release of the film A Writer’s Odyssey and the Year of the Ox. Food & Wine Pro https://www.foodandwine.com/fwpro The free cooking class will be hosted through Anita’s Instagram Live (@anitalonyc) on Thursday, 2/11 at 3 p.m. PT / 6 pm E.T. in collaboration with CMC Pictures (@cmc_pictures) to celebrate the release of A Writer’s Odyssey and the Year of the Ox. Anita on IG: https://www.instagram.com/anitalonyc/?hl=en Trailer: A Writer’s Odyssey https://www.youtube.com/watch?v=8yDeipqy-ys&list=PLDZhLHLye-cUT-frXYxSIuGPcOP6WlMBN Learn more about your ad choices. Visit megaphone.fm/adchoices

Meet Vivian Chan, a culinary producer at Food Network, as well as host of Viv's Tips and the Simmer Down with Viv podcast. In this episode, Vivian and Kelly chat about: What inspired Vivian to pursue a career in food media after working in restaurants Vivian's experience working under famed chef Anita Lo, and how she navigated the often male-dominated restaurant scene A day in the life of a Food Network culinary producer Vivian's hopes (and fears!) of becoming a new mom in just a few short weeks For more details about this episode, visit: https://www.justataste.com/vivian-chan-vivs-tips/

Thanksgiving is going to look different for many Americans this year. As the coronavirus pandemic rages, the Centers for Disease Control and Prevention is warning against traveling to see friends or family, or even gathering with people who do not live with you.But that isn't a reason to forego a delicious, sit-down meal.Three chefs share their scaled-down Thanksgiving recipes. These dishes — Anita Lo's turkey roulade, Aarón Sánchez's brussels sprouts with roasted jalapeño vinaigrette and Sohla El-Waylly's apple (hand) pies — are meant to serve up to four people.Find all three recipes here.In participating regions, you'll also hear a local news segment that will help you make sense of what's going on in your community.Email us at considerthis@npr.org.

Thanksgiving is going to look different for many Americans this year. As the coronavirus pandemic rages, the Centers for Disease Control and Prevention is warning against traveling to see friends or family, or even gathering with people who do not live with you.But that isn't a reason to forego a delicious, sit-down meal.Three chefs share their scaled-down Thanksgiving recipes. These dishes — Anita Lo's turkey roulade, Aarón Sánchez's brussels sprouts with roasted jalapeño vinaigrette and Sohla El-Waylly's apple (hand) pies — are meant to serve up to four people.Find all three recipes here.In participating regions, you'll also hear a local news segment that will help you make sense of what's going on in your community.Email us at considerthis@npr.org.

Chef Anita talks to Avianna about her first experiences with food, studying at a renowned culinary institute in Paris, and working her way up in the kitchens of US restaurants. They discuss Chef Anita's experience opening a restaurant in New York and taking it all the way to the Michelin Star level. Chef Anita shares how she got to compete on Iron Chef, what she did when her restaurant burned down and what it was like cooking for the Obamas at the White House. They finish with a candid conversation about disparity in the restaurant world and what it will take to make our way back to fair wages and living conditions for everyone in the kitchen.   Guest Links:  https://www.chefanitalo.com  https://twitter.com/AnitaLoNYC?s=20  https://www.instagram.com/anitalonyc/  https://en.wikipedia.org/wiki/Anita_Lo 

Yin Chang (founder of the charity Heart of Dinner, host of acclaimed literary podcast 88 Cups of Tea, and of course the unforgettable "Nelly Yuki" on Gossip Girl) and Moonlynn Tsai (restauranteur, most recently opening Manhattan's James Beard-nominated Malaysian culinary destination Kopitiam) visit the Gayborhood to share all about their #LovingChinatown initiative, which has brought more than 25,000 free meals to the elderly Asian-American community in New York since the COVID-19 pandemic began. Plus, you won't want to miss one of the best Burning Man stories you'll ever hear! Visit @heartofdinner on Instagram to learn how you too can get involved no matter where you live in the Gayborhood, and follow @yin.i.am and @moonlynntsai to learn more about all their many endeavors across the culinary, philanthropic, and entertainment worlds. After you listen to the episode, go learn everything you can about the people highlighted in this week's Gayborhood Watch: Moonlynn's tributes to Angela Dimayuga, Anita Lo, and Mulan, plus Yin's "two for one special" of iconic couples... Elizabeth Gilbert & Rayya Elias, Maria Bello & Dominique Crenn, and Abby Wambach & Glennon Doyle . And don't forget to follow @rogerq.mason and @lovell.holder on Instagram for all your Gayborhood updates!

Chef Suzanne Cupps stepped out on her own in a big way this week, with her new 232 Bleecker restaurant in New York City. The launch comes after Suzanne's years with Union Square Hospitality Group, as executive chef of Untitled at The Whitney, and before that, a member of the kitchen brigade at Gramercy Tavern. A career-changer, Suzanne also cooked at Anita Lo's Annisa for several years. A few months back, while simultaneously winding down at Untitled, and ramping up at 232 Bleecker, the first full-service restaurant from Dig Food Group, Suzanne sat down with Andrew to discuss her life and career to date, and the evolution of her vegetable-forward style.EPISODE GUIDE0:00 - 4:05 Intro4:05 - 47:15 Suzanne Cupps, part 147:16 - 48:29 Show notes and housekeeping48:30 - 1:23:35 Suzanne Cupps, part 21:23:36 - end Outro***LINKS***Andrew Talks to Chefs Official Website232 Bleecker restaurant site  

Have you ever read a book you just couldn’t put down, and dreamt that you’d be able to chat with the author to steep a little bit more in their perspective? This week’s episode is a bit of a dream come true in that sense for me! I’m speaking with Charlotte Druckman all about her newest book, Women on Food. Based out of New York City, Charlotte is a journalist, food writer, and the creator of Food52’s Tournament of Cookbooks (aka the piglet). She is also the author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen, and Stir, Sizzle, Bake, and coauthor of Anita Lo’s Cooking Without Borders. Women on Food unites the radical, diverging female voices of the food industry in an urgent, moving, and often humorous collection of essays, interviews, questionnaires, illustrations, quotes, and more. When reading the book before the interview, what was most striking was the energy that came from it – she’s not afraid to challenge conventions of what we think “good” food writing should be, and she’s actively redesigning the spaces in which we read and think about food through her anthology. In our interview, we explore some of the patterns she saw around the themes of power, race, and gender within each piece, and explore the process she went through writing some of her own original pieces within the book. Before we dive into the interview, I wanted to share with local Toronto listeners that Charlotte will be in town this THURSDAY December 5th for a chat with Jenn Agg at VSP Consignment. I have the details posted below: Toronto Event:  Thursday, December 5th, 6:30 PM at VSP Consignment (1410 Dundas St W). Email rsvp@monacreative.co to RSVP to the event and for more details.  Learn More About Charlotte  Women on Food Anthology Instagram: @chardrucks Twitter: @cettedrucks

Episode 2: From Line Cook to Culinary ProducerExplore my culinary journey with me. The reason why I wanted to go to culinary school. The chef that I chose to mentor me. Combining my two degrees and creating the dream job that I never knew existed. Featured recipe: Classic Guacamole with Homemade Tortilla Chips

Chef Anita Lo is very good at doing hard things. She's held a Michelin Star and a 3-star review from The NY Times. She was the first female guest chef to cook for a State Dinner at the White House. She won Iron Chef. In this episode, Anita's stories of food rewind to the very foundation on which her greatness is built: a simple yet unbounded love of the identity, provenance, and potential of food.  Her best meals are deliciously uncomplicated and wonderfully executed, and her stories remind of the meditative way food deepens our connection to life. 

Anita Lo isn’t just one of most acclaimed women chefs in America  — from competing on Top Chef Masters, to winning Iron Chef America, to cooking In The White House for the Chinese President and The Obama’s, and even maintaining her restaurant’s Michelin star for a whopping nine years! She’s also one of the most modest. Anita joins chef and author Rozanne Gold to talk cooking, restauranting, and Anita's books. In this episode: How love of literature and French morphed into a world of resturant kitchens for Anita Why Anita writes in her new book that  cooking for one person —yourself — can be an act of self love How travel and appreciation of all cuisines led to her own trend-setting signature style and even an award winning restaurant And how Anita’s positive can do attitude has kept her moving forward, in the face of everything from recipe fails to a disasterous restaurant fire  

Anita Lo isn’t just one of most acclaimed women chefs in America  — from competing on Top Chef Masters, to winning Iron Chef America, to cooking In The White House for the Chinese President and The Obama’s, and even maintaining her restaurant’s Michelin star for a whopping nine years! She’s also one of the most modest. Anita joins chef and author Rozanne Gold to talk cooking, restauranting, and Anita's books. In this episode: How love of literature and French morphed into a world of resturant kitchens for Anita Why Anita writes in her new book that  cooking for one person —yourself — can be an act of self love How travel and appreciation of all cuisines led to her own trend-setting signature style and even an award winning restaurant And how Anita’s positive can do attitude has kept her moving forward, in the face of everything from recipe fails to a disasterous restaurant fire

For more than 15 years, Carol Huntsberger has owned Quality Seafood, the legendary fish market and restaurant that has been around for more than 80 years. She shares how she decided to park the Mary Kay career and transition to learning everything you need to know about fish to sell it to local restaurants and home cooks. Also in this week's episode, hosts Addie and Alyssa catch up about some of the other powerful women they encountered during this year's South by Southwest, and share audio clips with sometimes Austinite Zooey Deschanel, "Top Chef" host Padma Lakshmi, WWE icon Stephanie McMahon and cookbook author Anita Lo. 

Anita Lo (@AnitaLoNYC) is a Michelin-rated New York chef, former contestant on Top Chef Masters, and author of Solo: A Modern Cookbook for a Party of One. Learn more about your ad choices. Visit megaphone.fm/adchoices

SoloBy Anita Lo Intro: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Anita Lo: Hi. My name is Anita Lo, and I am the author of Solo: A Modern Cookbook for a Party of One. Suzy Chase: Eater named Solo the 2018 Cookbook of the Year. That is fantastic. Congratulations. Anita Lo: Thank you so much.Suzy Chase: "I've been dumped almost as many times as I've been in relationships, and I can count those on less than two hands." Most people wouldn't kick off a cookbook with such a personal confession. What does this book and dining alone mean to you?Anita Lo: Well, I was hoping that it would make people feel less alone. I was hoping to try to remove some of the stigma around eating by yourself, because it is a fact of life, and cooking for yourself, for that matter. Yeah.Suzy Chase: It is. I always feel funny about going to a restaurant alone, but then I think no one's looking at you, no one cares.Anita Lo: Yeah, I mean especially in New York City, at least, and even when I'm traveling. I mean, a lot of times, you're traveling by yourself for work or whatever, and you have to eat alone. That's just a fact of life, so yeah. It could be funny. It's just there's a lot of comedy skits around eating by yourself. I think I remember watching SNL back in the early days, and there was some sort of skit about a lonely person coming to a restaurant and the hostess yelling out, "A party of one, a party of one," so that's why I included that in my book.Suzy Chase: You say food is culture and identity. Where did you get the inspiration for these recipes?Anita Lo: A lot of it's my travel. A lot of it is how I grew up, so it's just some of the stuff that I love to eat, so it ... yeah, that have become part of my identity. Suzy Chase: You also like the meals to always be balanced. What does that really mean?Anita Lo: Balance, for me, means to always include a vegetable, a little bit of starch, some protein. It means to have that sort of balance. I think there's sort of the weekly balance of having different flavors, not always eating the same thing. I think it is also sort of a general balance of eating healthy things and eating things that you feel like you just crave. Yeah, and I think balance of flavors is very important. Just for deliciousness, I think things need a certain amount of salt for ... and that is subjective, sort of acid to fat, et cetera, balance of textures, crunch to smooth, et cetera.Suzy Chase: After 17 years, you closed our West Village neighborhood favorite Michelin-starred restaurant, Annisa, and not for the reasons most of us thought, so tell us why. Anita Lo: It's certainly been getting harder to run a small business and especially a restaurant, a high-end restaurant, in New York City. Yeah, and I'm totally for the minimum wage increase, but they increased it kind of suddenly. That was very difficult because I think the public wasn't ready to pay for what it costs to give people that kind of a raise. That was one. Then I had some real estate tax issues there. One of the other bigger reasons was that it's just impossible to find cooks these days. It's just there is a big labor shortage around the country and especially in New York City. Even with the $15 minimum wage, it's impossible to live in New York City on that wage, and so a lot of people are fleeing to places where it's easier to live, and including chefs. Yeah, and then I had a knee replacement that wasn't that successful. I had to have two follow-up surgeries, and it's been difficult to be on my feet, but yeah. There's a lot of reasons. I mean I miss it, for sure, but I don't regret it. Suzy Chase: Talk a little bit about what waste has to do with Solo.Anita Lo: Well, I think it's difficult to cook just for one person without wasting ingredients because we have this problem where everything is packed for a family of four even here in New York City. I think that is starting to change, but you have to buy a lot of product at once, and so I was trying to write this ... I don't like to waste food. It just goes against my DNA. It bothers me. It's just I find it disrespectful to the food and to the environment and to humanity and all that sort of stuff. I have tried to make a cookbook that helps you to cut down on waste.Suzy Chase: Each recipe has a little story, a little pleasantry or quip at the beginning of it, for example, your Pan-Roasted Veal Chop With Mushrooms and Oysters, and you used to serve this at Annisa. How did you find this particular recipe?Anita Lo: I was just looking online for inspiration. I think I was looking for old and really ancient recipes written in like Old English about some veal and oyster dish from way, way back when, and I was like, "Oh, my God. Yes, of course, that totally makes sense."Suzy Chase: Your upbringing is so interesting to me. Your mother is Malaysian. Your father, who was from Shanghai, passed away when you were three, and your mom went on to marry a white American. While you were growing up, you had nannies, and your favorite was Hungarian. What culinary influences did she have on you?Anita Lo: Oh, God. I love her cooking. One of my favorite things growing up was Chicken Paprikash, which is like this creamy- Suzy Chase: What's that?Anita Lo: It's a stew. It's this creamy stew with a lot of paprika, onions, parsley, and a good amount of sour cream. It's sort of thickened, and it's served with either dumplings, which when she made dumplings, it was special. You can eat it with rice or you can eat it with egg noodles. Love it.Suzy Chase: Those evenings when you're hanging around at your house alone, what do you cook for yourself?Anita Lo: There's an eggplant frittata that ... it's a version of a Filipino dish that's in my book, but I make that for myself every once in a while. I often make my mother's steamed fish. This book is somewhat reflective of what I eat when I'm by myself. Suzy Chase: I'm always intrigued by the choice of illustrations, photos, or no images at all. Why did you choose illustrations, which are darling, by the way, and who did those?Anita Lo: Julia Rothman, who is amazing and is all over the place these days. I was 100% behind this choice, but it was my editor's, Lexy Bloom's idea. I was like, "Oh, my God. Of course." The fact that it's a drawing makes it a little bit more approachable. It's not like it's some perfect thing that you have to make. I think it gives the reader options just to make it and put it on the plate than some of them. Suzy Chase: The other night, I made your recipe for Broccoli Stem Slaw on page 164. Describe how this flavor profile is similar to the good old-fashioned Green Goddess dressing that we all grew up with in the Midwest.Anita Lo: It's an old-fashioned dressing with a lot of tarragon, anchovy, garlic, lemon, bunch of other herbs, and then ... a green Ranch dressing with anchovy, right?Suzy Chase: Yeah, and garlic. Anita Lo: Right. Yeah, well, I think Ranch dressing had powdered garlic or something. Maybe it was a powdered onion.Suzy Chase: Yes. You mentioned, in the book, something about how that fake garlic that kind of sticks with you for hours ...Anita Lo: Oh, God. I hate that. Yeah, the jarred ... Oh, God. Ew. I guess I can't ... Oh, God. Yeah, I just ... Oh, sorry. The memory of it renders me speechless.Suzy Chase: Describe the Broccoli Stem Slaw. Anita Lo: Julienned or shredded broccoli stems, and you just take it and you mix it with some mashed avocado with lemon, garlic, anchovy, tarragon. It's rich and then it's crunchy and but it's also sort of healthy. Yeah, and it uses up the other half of your avocado, and it uses up those stems from your broccoli that a lot of people just throw away.Suzy Chase: Now for my segment called My Last Meal. What would you have for your last supper?Anita Lo: I think it would probably have to be some sort of Japanese omakase, but I'm a big fishy head, and I love to go get, yeah, just a really long, never-ending omakase with all my favorite different types of fish and shellfish. Suzy Chase: Before I wrap this interview up, as a 23-year West Village resident, may I ask, and I'm sure you hear this all the time, if you're pondering another restaurant in the West Village?Anita Lo: I am not. Yeah, I mean especially not now. I'm not ruling it out, but yeah, I don't ... I would love to open another restaurant, perhaps in another country, and as-Suzy Chase: Oh, really?Anita Lo: Yeah. I mean I'm never going to move, by any means, but I would like to ... I'm hoping to get some sort of long-term consulting gig, yeah, preferably somewhere I'd like to visit. Yeah, I can't really. Because of my knee, I can't be on my feet all the time. I don't think that precludes me from opening a restaurant, but I think it's not wise for me to try to work in it all the time. Yeah, I'm hoping to do that, but I'm ... I run these culinary tours with the Tour de Forks, and I ... which I really love, and I hope to continue to do that. I don't necessarily always work with owing a restaurant, especially in New York today. Suzy Chase: Since we're neighbors, I also have to ask another neighborhood question. What's your favorite restaurant these days, favorite butcher, and where do you get your groceries?Anita Lo: Oh, God. It's so upsetting now that Gourmet Garage is gone. I just-Suzy Chase: They were gross, though.Anita Lo: They weren't that gross, and they were right there. Yeah. I mean no grocery store is great, but what ... I mean what was gross about it? What did you think that was gross about it?Suzy Chase: Well-Anita Lo: I mean you certainly don't buy fish there, by any means. You don't buy ...Suzy Chase: No. I bought chicken there one time, and I had to bring it back three times because they kept giving me this stinky, slimy ... but you know what? In a pinch, it was fine.Anita Lo: Really?Suzy Chase: If you needed mushrooms, if you needed beer, if you need lunch sushi, you could go there. Anita Lo: Wow. Yeah, I never at any of the prepared foods.Suzy Chase: What did you get there?Anita Lo: Vegetables, olive oil, dairy. It was just, well, because that was the closest one to my house, and then it closed. Now I either have to go to Gristedes or I have to go to Citarella, which is just ridiculously expensive. Yeah, or then sometimes I go over to Brooklyn Fare, but that's pretty far. Suzy Chase: Yeah.Anita Lo: Let me think. Yeah, I don't really have a favorite grocery store, but I do, I go to Citarella ... fish. It's interesting because, after all these years buying wholesale prices, buying ingredients at wholesale prices, I just ... seeing these fish prices are like, "Oh, my God."Suzy Chase: Ouch.Anita Lo: Yeah. Yeah, I think I'm slowly getting used to it. I like Dickson's Farmstand Meats in Chelsea Market for meat or high-end meat. I go to Florence Prime Meat for things like dry-aged steak, or I really love their Italian sausages there. They'll order stuff for me if I want something like fresh pork belly or whatever that you're not going to be able to buy in a grocery store. I ride my bike to Chinatown. I will buy things at Buon Italia in Chelsea Market as well as the Manhattan Fruit Market in the basement there, but yeah.Suzy Chase: What's your favorite restaurant in the neighborhood these days?Anita Lo: For sushi, I love Kosaka. I love that for high-end sushi. I love Via Carota, of course.Suzy Chase: Of course.Anita Lo: Yeah. I love Taim. I love Mustache. Oh, I love Hao Noodle and Tea, Ramen-Ya, Ramen-Ya, whatever, on West Fourth for ramen, or I love Empellon's soft tacos. Yeah, there's a lot of great food in the west village. Suzy Chase: Where can we find you on the web and social media?Anita Lo: Www.chefanitalo.com. I'm not on Facebook, but I'm on Instagram, and I am on Twitter @AnitoLoNYC. Suzy Chase: Who says eating along should be lonely? I can't thank you enough, Anita Lo, for coming on Cookery by the Book podcast. Anita Lo: Thanks for having me.Outro: Follow Suzy Chase on Instagram @cookerybythebook and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery by the Book podcast, the only podcast devoted to cookbooks since 2015.

On this week's Special Sauce, Chef Anita Lo talks about her new cookbook, Solo: A Modern Cookbook for a Party of One. To Anita, cooking for yourself is a journey of self-discovery. "I think cooking can be self re-affirming," she says. "I mean if food is culture and you're cooking what you like to eat, it's about you. It's about who you are...Food is identity." She also says cooking for yourself is therapeutic and thought-provoking. "I've had a lot of people say to me that this book made them think about how far they'd go to cook for themselves and why they wouldn't do that," she notes. "That's interesting to me. I mean it, we need to take care of ourselves. If you don't take care of yourself, there's no way you can take care of other people." Anita also obliged me by outlining for me in detail what exactly would happen on Anita Lo Day all over the world, including a long list of activities that starts with with, "People are eating. People are eating with abandon." In other words, they're eating seriously. To find out what else they're doing, you're going to have to listen to the always thoughtful Anita Lo on this week's Special Sauce. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/02/special-sauce-anita-lo-2-2.html  

This week on Special Sauce with the terrific chef and fine writer Anita Lo. Anita had Annisa, a great restaurant in Greenwich Village, for 16 years before closing it in 2017. She was part of the first wave of women chef-restaurateurs in New York. Anita was also the first woman who cooked a State dinner for the Obamas at the White House. Finally, she is the author of the recently published elegant and pithy cookbook, Solo: A Modern Cookbook for a Party of One This week's episode focuses on Anita's cooking experiences at other people's restaurants, sexism in the restaurant biz, and cooking at the White House. With politics being front and center these days I had to ask Anita about cooking a state dinner for the Obamas and President Xi of China. I asked if she got to hang with the President and First Lady. "Yeah it was awesome. We got a picture with them. I shook their hands. It was sort of like a wedding line. The Obamas and the Xis were there, and then we all walked through and shook their hands and took a pictures and went out the other door." Anita really cut her teeth in the restaurant biz in New York in the nineties in the kitchen of the first incarnation of Bouley, chef David Bouley's influential Tribeca restaurant. I asked Anita if she felt that she was a victim of the rampant sexism there that pervaded so many fine dining establishments at that time. She calmly replied, "Certainly, on some level, but at the same time, my mother had been a doctor and there were very, very few female doctors at the time when she became a doctor. I think she was the only female doctor in her hospital, or at least in her hospital wing. That was my role model, so I knew you just had to endure..."I did get some sort of nasty banter that was meant to make you not feel welcome...Yeah, we still have a long way to go, certainly (in that regard)." I asked Anita if being a women chef-restaurateur makes it harder to find investors. She nodded her head and said, "I just think we're wired culturally to support men and to see men as leaders and see men as the money makers, and that leaves a lot of smart, talented women behind...Well, at least we're talking about it, and just because we've had a me too moment doesn't mean that bad things still aren't happening. Look what's happening in our government." Anita has a unique perspective on these kinds of issues born of both sweet and bitter experiences. And that is what makes her Special sauce episodes required listening. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/01/special-sauce-anita-lo-1-2.html

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

The region of Savoie in France's Rhône-Alps produces crisp white wines and spicy, fruity reds. Jeremy Dupraz, 6th generation family member at Domaine Dupraz (est. 1880), discusses Vin de Savoie's native grapes, wine styles and his family estate. Chef Anita Lo ran Michelin-starred Annissa restaurant, cooked at a White House State Dinner during the Obama administration and is a Bravo TV Iron Chef. She discusses her passion for travel and latest book, "Solo: A Modern Cookbook for a Party of One." 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 Recommended Reading with Food Book Fair, Michelin-starred chef Anita Lo joins us in the booth. Her new cookbook, "Solo" is a modern blueprint on cooking for one, peppered with humor and real life cooking affirmations and encouragement. We'll chat with Anita about life after Annisa, how a party of one can truly be a party, and much more. Recommended Reading is powered by Simplecast.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Anita Lo, the former chef-owner of the Michelin-starred Annisa in NYC, and author of the recently published Solo: A Modern Cookbook for a Party of One. Todd and Anita discuss the joys and challenges of running a chef-owned restaurant and why cooking for just yourself is a good thing. As always, Anita shares her Julia Moment. Inside Julia's Kitchen is powered by Simplecast.

The chef and cookbook author Anita Lo occupies a very special place in the hearts of many in the New York City restaurant world—chefs, journalists, civilians who merely dine at restaurants (that is, most people). Lo is a supreme talent, having run one of the city’s top restaurants—Annisa—for 17 years. She’s also a mentor to many in the industry. A leading light and an example of how to do things the right way. Stories of this journey, as well as some pretty cool recipes, are detailed in her new cookbook—Solo: A Modern Cookbook for a Party of One—disguised as a personal history. It's memoir light. During our interview at Books Are Magic, we talk about some of the recent controversies in the world of food, and her take on “the boys” and how there’s a clear double standard when it comes to business opportunities, etc. Lo also talks about the joy of cooking for one.Later we get to talk with Matt Startwell, managing partner at legendary New York City cookbook store Kitchen Arts & Letters. We tackle a number of fun topics: the shop's famous customers, like James Beard and Julia Child; the most requested books; books he thinks need to be published; and a rundown of the big books from the busy holiday season. Have you picked up a cookbook today?This episode is sponsored by Joule by ChefSteps.

This week, Cathy is joined in the studio by chef Anita Lo to discuss her latest cookbook, Solo: A Modern Cookbook For A Party of One. They discuss Anita's approach to cooking throughout her career as a chef, with her restaurant, Anissa, and her first cookbook, Cooking Without Borders. Anita shares her thoughts on how all American food is really a fusion cuisine, but that there could be more recognition of and sensitivity towards great immigrant cuisines in the US. Also, they discuss some of Anita's favorite go-to recipes for cooking for one, one of her favorite condiments, Lao Gan Ma, and some tips on holiday cooking for a small crowd. Eat Your Words is powered by Simplecast

Michelin-starred chef Anita Lo hasn’t always been lucky in love … but the fruit of her solitude is sweet. On this week’s podcast, she joins Clay and Megan for a spirited discussion of Solo: A Modern Cookbook for a Party of One, a personal and playful collection of repasts for the unattached. Lo proves to be an unforgettable guest, serving up stories of an only-in-New-York dating disaster and an only-in-Mongolia dining experience, and children’s editor Vicky Smith signs on for continuing coverage of the Best Books of 2018.

Tonight we are spotlighting the Michelin-starred Chef Anita Lo! We'll be talking about everything--from her storied career, her experiences as an Asian female Chef, her new cookbook "SOLO: A Modern Cookbook for a Party of One", to what's next. Powered by Simplecast

Suzanne Cupps is the Executive Chef of Untitled and Studio Cafe in the Whitney Museum of American Art. Born and raised in South Carolina, Suzanne spent summers on her grandfather’s farm, but dodged her mother’s requests for help in the kitchen. A math major in college, she worked in Human Resources after college before taking the leap to attend the Institute of Culinary Education and start a new career in the kitchen. She started at Annisa, working under Chef Anita Lo, and played an integral role in rebuilding and re-opening the restaurant after a major fire. She then moved to Gramercy Tavern, and helped open Untitled initially as the Chef de Cuisine under Chef Michael Anthony before being promoted to Executive Chef in 2017. Join us for a conversation about her career in some of NYC's best kitchens and how her personal style has evolved over a varied career. Why Food? is powered by Simplecast

1.septembrī aba zineibu dīnā Kolnasātā gastej Baltinovys vydškolys latvīšu volūdys i literaturys školuotuoja Anita Ločmele, daudzim zynoma arī kai Baltinovys dramatisko teātra "Palādas" vadeituoja, režisore i latgalīšu lugu autore Danskovīte. Pārn jei tyka padūta Monsinjora Nikodema Rancāna vuordā nūsauktuo goda bolva izcyluokajīm latgalīšu pedagogim - sudroba pokovsokta. {module widgetid="50" id="media" action="singlepic" imgid="174461" layoutid="0" layout="" static=""}   Kolnasātys gruomotplauktā dzejnīks i rakstnīks Oskars Orlovs aba Raibīs puorškūrsta školas vyuiceibu gruomotys, kab atrastu tī latgalīšu autourus.  

Two of the greatest parties in the country owe at least part of their fun and fabulosity to one woman who works hard behind the scenes. Natsaha McIrvin, Director of Creative Projects at Eleven Madison Park, NoMad and Made Nice, talks about the making of the epic Kentucky Derby Party and the hotel-wide Masquerade Ball on Halloween at NoMad, as well as about the empowering philosophy of owners Will Guidara and Daniel Humm. Also on this episode of Speaking Broadly, Anita Lo discusses the legacy of her restaurant Annisa, which serves its last meal this week. And Lindsay Jang of Yardbird in Hong Kong reveals the secrets behind her cult brand and how she works her with both her ex-husband and current boyfriend in an immensely productive partnership. Next up for this team? Launching a new project in Los Angeles. Tune in to hear inspiring stories of stretching, growing, changing in your life and career.

On this week's episode of Eat Your Words, host Cathy Erway is joined in the studio by Sohui Kim and Rachel Wharton, who have teamed up to write The Good Fork Cookbook. Sohui Kim is the chef and co-owner of The Good Fork. She trained at ICE, cooked under Dan Barber and Anita Lo, and defeated Bobby Flay in a dumpling contest on the Food Network. Rachel Wharton is a James Beard Foundation award-winning journalist and the co-author of The Di Palo’s Guide to the Essential Foods of Italy.

After 17 years in business, Chef Anita Lo will be shuttering her beloved Greenwich Villiage, NY, restaurant this spring. Anita and her Chef de Cuisine Mary Attea join us to discuss the decision to close, the vicissitudes of the modern restaurant business, and what's next for both of them.

Master Chefs from all over are coming to Los Angeles next week for the "All-Star Chef Classic!" Hear all about it and much more with All-Star Chefs Sherry Yard and Anita Lo.

Emshika Alberini Emshika is the chef/owner of Chang Thai Cafe and M-ZO Tea & Co, both located in Littleton, New Hampshire. She’s been a generous supporter of Radio Cherry Bombe and Heritage Radio Network, so we invited her to join us as our first-ever guest host. Emshika grew up in Bangkok and learned to cook from her mother and grandmother. She moved to New York in the early 2000s and earned a master’s degree in organizational management from Russell Sage College in Troy, N.Y. She then moved to Littleton and opened her cafe in 2008. Unable to get a loan, she financed the entire thing on her credit card. Chang Thai found an audience and in 2014, Emshika opened M-Zo Tea & Co next door. Business NH Magazine recently named the establishments as two of New Hampshire’s five best women-led establishments. Sohui Kim Sohui is the chef and co-owner of Good Fork, a neighborhood institution in Red Hook, Brooklyn, and Insa, the new Korean bbq and karaoke spot in Gowanus. Sohui was born in Seoul, Korea, and lived there until the age of 10. In 1981, she immigrated to the United States and took up residence with her family in the Bronx. She later graduated from Barnard with a degree in liberal arts. After working in the architectural publishing business, Sohui was close to applying to law school when she got bit by the cooking bug and attended The Institute of Culinary Education instead. She completed her education with an externship at Blue Hill under chefs Dan Barber and Michael Anthony and went on to work for Anita Lo at Annisa in the West Village. She and her husband Ben Schneider opened the Good Fork in order to express her unique culinary perspective: a hybrid of her time in Korea, the Bronx, and the fine dining kitchens of Manhattan. Her favorite karaoke song is “We Belong” by Pat Benatar.

Danielle Chang created LUCKYRICE to follow her passion for creating a platform for Asian culture. Her career has always revolved around pop culture, storytelling, and entrepreneurship. She began her career at The New York Times and later founded and published the lifestyle magazine, Simplycity. After earning her master’s degree in Critical Theory from Columbia University, she was a Professor of Contemporary Art History as well as a curator of emerging art. Most recently, she was CEO of Vivienne Tam, a fashion company, and, prior to that, the managing director of Assouline, a French creative advertising agency. Her focus today is the culinary arts. Danielle’s first cookbook, Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables, was just released and brings alive the flavors of Asian cuisine. Danielle is currently the host and producer of Lucky Chow. Suzanne Cupps is Chef de Cuisine at Untitled and Studio Cafe, both in the Whitney Museum of American Art in New York. As a child, Suzanne often dodged her mother’s requests for help in the kitchen, and it wasn’t until the end of her undergraduate years at Clemson University that she began to consider cooking as a potential career. Suzanne’s first job in the hospitality industry was an HR administrator position at the Waldorf Astoria, where she realized that her interests lay firmly in the kitchen. Soon after, Suzanne enrolled in the Institute of Culinary Education and found the atmosphere of a professional kitchen to her liking. After graduating from ICE in 2005, Suzanne began her culinary career with Union Square Hospitality Group as an extern at Gramercy Tavern. She then went on to hone her skills at Anita Lo’s restaurant Annisa. In 2011, Suzanne returned to Gramercy Tavern as a line cook. Most recently, she held the position of Tavern Sous Chef.

Anito Lo, chef/owner of Annisa restaurant in New York City, has earned numerous accolades for her contemporary American menu and a wine list dedicated to women vintners. A first generation Chinese-American, Anita received her culinary education at Ecole Ritz-Escoffier, Paris, and worked with Chefs Guy Savoy, Michel Rostang and David Waltuck. She's author of "Cooking Without Borders," is a TV "Iron Chef" winner and cooked at a White House state dinner for Chinese President Xi Jingping in 2015. This show is broadcast live 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/).

Mike Colameco kicks off _ Food Talk _ this week on the line with Florence Fabricant, legendary food critic for The New York Times, chatting about her book “City Harvest: 100 Recipes from Great New York Restaurants.” The new book features an exclusive collection of 100 delicious new recipes benefiting City Harvest, the renowned food-rescue organization that feeds over 1.4 million hungry New Yorkers every year, from star chefs including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, François Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten.  Florence highlights her insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.  After the break, Mike welcomes Master Sommelier Pascaline Lepeltier and Chef Andy Bennet of Rouge Tomate, prepping for an official reopening, and discussing the importance of their healthy menu and, of course, the vast variety of wines offered.  Perhaps one of the few restaurants employing a full time nutritionist, Andy shares a great overview of his cooking philosophy, plus the group discusses the recent news surrounding Danny Meyer eliminating tipping at his restaurants. “We’re trying to produce something that is delicious and a byproduct of that is it’s healthy for you.” [32:00] –Chef Andy Bennett on Food Talk  

Anita Lo is the chef/owner of Annisa in New York City, which has received numerous accolades over the years, including a coveted three star rating from the New York Times. Outside of Annisa, Lo competed on Iron Chef America and published a cookbook, Cooking Without Borders. Learn more about your ad choices. Visit megaphone.fm/adchoices

Scents and tastes are powerfully evocative — one whiff of perfume or cooking aromas can transport you back to a particular moment, a particular place, a particular person. Because the things we smell reach two brain structures called the hippocampus and amygdala in just one synapse, scents can almost immediately stimulate the key brain areas for memory, emotion, and location. In this episode of Totally Cerebral, Dr. Wendy Suzuki speaks with neuroscientist Howard Eichenbaum, an expert on olfactory memory, and together with chemist Kent Kirshenbaum, sits down to a meal with Chef Anita Lo to hear how she plays with our senses and our memories in her delicious creations. This episode was hosted by Wendy Suzuki and produced by Julie Burstein, with editing and sound design by Derek John. Wendy Suzuki’s book Healthy Brain, Happy Life, goes on sale May 19, 2015. Image from Shutterstock.

Presented by VerTerra Dinnerware, hosted by Four Seasons Resort, Palm Beach during the 2014 Palm Beach Food & Wine Festival on Saturday, December 13, 2014

Go behind Annisa on a brand new episode of Radio Cherry Bombe. Host Julia Turshen is joined by Executive Chef Anita Lo and her sous chef Mary Attea. Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. Just recently nominated as a semi-finalist for Eater’s coveted Young Guns awards, Mary spent several years working in New York city restaurant dining rooms like Aguagrill, before making the leap to the kitchen at Annisa where she earned her chops. Using her Lebanese background, Mary has even helped to create some dishes at Annisa including her Steak Tartare and Saddle of Rabbit with Pistachio, Mint and Grape Leaves, which were recently praised in Pete Wells’ review. This program was brought to you by Edwards VA Ham “It’s important to me that my cooks be excited by new things.” [12:00] “I’ve always felt it was my responsibility to mentor anybody who came through my kitchen and did well for me. It’s a point of pride to see people on your staff make it.” [21:00] — Anita Lo on Radio Cherry Bombe

This week on Food Talk, Mike speaks with Anita Lo, Owner and Executive Chef at Anissa in New York City, about the upcoming Share Our Strength event in Manhattan as well as how she has run her restaurant in order to earn a recent 3 star review in The New York Times. After the break, Mike welcomes Hristo Zisovski to the studio, the Head Sommelier at AltaMarea Group, to discuss being a sommelier in NYC to and taste a few wines. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Tom Cruz. “I had seen how crazy it is to own a restaurant, I didn’t necessarily want my own restaurant…but I did it anyway!” [17:30] –Anita Lo on Food Talk with Mike Colameco “Sommeliers are that next step of service, we’re trying to pamper you.” [53:30] –Hristo Zisovski on Food Talk with Mike Colamceo

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

This week’s guest on Chef’s Story is Anita Lo, chef and owner of Annisa restaurant in NYC and author of “Cooking Without Borders”. Citing multicultural influences, Anita explains how she fell in love with food growing up in Michigan and traveling the world with her self proclaimed “food tourist” family. From France to Iran, Anita took cues from all of her travels and experiences before opening Annisa, in New York’s Greenwich Village. Find out what it took to open Annisa and how Anita has found continued success through her cooking, media appearances and writing. What was it like working with David Bouley? How did 9/11 affect the success of Annisa? How did the Food Network affect Anita’s career? Tune in to Chef’s Story and hear the whole story! This program was sponsored by Whole Foods Market. Learn more about “A Second Helping Fundraiser” that Anita is involved with here. “I’ve always called cooking a lifestyle choice of the obsessive compulsive.” “I was taught French cuisine – I had to learn Asian cuisine.” “David Bouley taught me about ingredients. He was farm to table before anybody else was.” “I’m a nocturnal person which fits well with having a restaurant that’s only open for dinner.” –chef Anita Lo on Chef’s Story

Chefs April Bloomfield, Anne Burrell, Alex Guarnaschelli and Anita Lo discuss how to they manage their high-stakes careers in the high pressure world of food. Moderated by New York Times food columnist Melissa Clark.

On today's THE FOOD SEEN, Anita Lo, chef/owner of Annisa restaurant in the West Village, is one of the most “revered female chefs in the country”. Of Chinese-American ancestry, a midwest upbringing, and an affection towards french technique and Paris, Anita blurs cultural lines but coalesces them all through in her prudent perspective. Author of the new boundary breaking cookbook, “Cooking Without Borders” with Charlotte Druckman, hear how this collection of recipes came together through a personal history of worldly influences.

Anita Lo, chef/co-owner of Bar Q and Annisa, demonstrates how spreading seasoning from above gets you a more even distribution than seasoning close to your target.

Anita Lo, chef/co-owner of Bar Q and Annisa, is known not only for beating Mario Batali in Iron Chef, but also for her amazing mastery of pan-fried proteins. She shares her most important tip: Make sure the oil is hot.

Anita Lo, chef/co-owner of Bar Q and Annisa, is known not only for beating Mario Batali in Iron Chef, but also for her amazing mastery of pan-fried proteins. Don't salt too early, she warns here.