Podcasts about around my french table

What's worth talking about? Pixar's short "Purl" in Bootie and Bossy's Episode 41!What happens when a pink ball of yarn named Purl starts working at B.R.O. Industries? Find out in Kristen Lester's Pixar animated short “Purl.” There's a lot going on in these 8 minutes that's worth talking about. It's “unbeweavable,” as Purl herself would say, but there's a deeper message underneath all of the knitting puns. Purl is the literal and classic “round” character capable of surprise and transformation as she reknits herself in the bathroom to look more like her male co-workers. Her knitting skills are rewarded too: when she looks and talks more like her “flat,” stereotypical male co-workers, she's accepted and listened to. But what's the cost? The arrival of another ball of yellow yarn—"Lacy"—forces her to make a choice: go back to her old, true, round, pink self, or stay flat in her knitted power suit and be accepted by the bros? There's a beautiful arc and message here as Purl returns to her former self. Here's what Kristen Lester, the director, had to say:"I wanted to tell and speak to an experience that I felt like we had not been talking about a lot . . . Believe in your voice, believe in what you have to say, believe in the things that you like. You can get challenged a lot, especially when you are a young woman going into the industry. It's really important to stay true to who you are and believe in yourself."--Kristen Lester, Director of “Purl”But Purl's round, colorful presence also transforms B.R.O. Industries, ostensibly making it a more welcoming place for all. That's the beauty of inclusion—it makes it better for everyone, right? But what about how the men are flattened and stereotyped? And the guys at B.R.O. Industries—what if they don't want to change? What if the culture of scarcity makes them feel like they are losing instead of gaining something? Art prompts these important conversations, and these things are worth talking about, especially today. And speaking of great conversation, did we mention that we will be hosting a Zoom Knit Night with Kim Davis on Friday, April 4, 7:00 PM EST/4:00 PM PST? Put it on your calendars now and plan to join us! We'll be sending out a link to register soon, so stay tuned!And if you need a little snack to go with your wine, may we recommend Dorie Greenspan's recipe for “Savory Cheese and Chive Bread” from her cookbook, Around My French Table? It's easy and versatile—throw in whatever you have on hand—those random hunks of leftover cheese, bacon, walnuts or olives. Even the ungrateful children love it! So whip up some cheesy, savory bread, watch “Purl,” and join us on April 4 for some laughs, some good crafting talk and great conversation!

This week, we dedicate the hour to the fabulous Dorie Greenspan. We talk about her start in food, from burning her kitchen down when she was a pre-teen to her love for project baking early in her career and becoming the iconic writer and cookbook author we know today. She shares stories about meeting Julia Child, working alongside high-level pastry chefs, including France's Pierre Hermé, and her highly- creative process for writing recipes. Dorie is the author of 14 Cookbooks, including the best-selling Baking with Dorie, Everyday Dorie, Dorie's Cookies, and Around My French Table. Check out our collection of Dorie interviews and recipes here.Broadcast dates for this episode:October 20, 2023 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

Senior Test Kitchen Associate Robin talks with Pam about developing recipes and writing digital content from home. She has lots of recipe ideas for everything from breakfast to dinner to dessert. Plus, as the resident biscuit expert, she wrote an article about how to bake the best biscuits (oh, and chocolate chip cookies too!). GET THE RECIPES: Apricot Scones with Cinnamon Chips Classic Chocolate Chip Cookies Apple Clafouti "Pie" Cinnamon Roll Oat Scones Skillet-Roasted Chicken with Lemon-Thyme Sauce READ THE ARTICLES: How to Bake Better Biscuits The Secrets to the Best Chocolate Chip Cookies BUY THE COOKBOOK (affiliate link): Around My French Table by Dorie Greenspan

With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts with Amy.

Inducted into the James Beard Foundation Who’s Who of Food and Beverage, Dorie Greenspan was tapped by Julia Child to write Baking with Julia. She co-authored Desserts by Pierre Hermé, which won an IACP award. Her Around My French Table was an IACP Cookbook of the Year, and Baking: From My Home to Yours won a James Beard Award. With her groundbreaking bestseller Around My French Table, renowned cookbook author and baker Dorie Greenspan changed the way Americans view French food. In her latest book, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, Dorie explores the captivating world of French desserts, bringing together a combination of contemporary recipes that emphasize the French knack for elegant simplicity.

Everyday Dorie The Way I CookBy Dorie Greenspan 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.Dorie Greenspan: Hi, I'm Dorie Greenspan and my latest cookbook is Everyday Dorie: The Way I Cook.Suzy Chase: It's so nice to chat with you again. Last time we talked it was about Dorie's Cookies. Now Everyday Dorie is similar to Around My French Table but not French. Talk a little bit about that.Dorie Greenspan: It's so not French, Suzy. In fact, so many ... I realized as I was looking at the recipes that I'd collected for this book that my cooking has really changed over the years. So Around My French Table was published in 2010. So, that's eight years ago. And over that time, I've been living more in Connecticut. I still live part-time in Paris. I still live part-time in New York City. But I'm really spending a lot more cooking time in Connecticut where I am so far away from a supermarket. And I don't have ... There's one specialty store but it's kind of a trek. And so, I realized that my cooking has become simpler and way more practical, that I'm really depending on all those great condiments that I got from the supermarket that are sitting on the refrigerator door and the stuff that I've got in my pantry. So this is truly, when I say everyday cooking, this is everyday cooking.Suzy Chase: Reading cookbooks makes me happy. Writing cookbooks makes you happy. What about writing cookbooks makes you happy?Dorie Greenspan: Suzy, everything. I love creating new recipes. My husband says that if my editor didn't say, "Okay, time's up, you've got to turn them in," I would just be constantly working on tweaking recipes. I love creating recipes. I love writing them. When I'm writing them, I'm thinking about the person who's going to be in the kitchen making them. And I like to think of writing recipes as a conversation that I'm having with a home cook. And that's a pleasure for me. And I love sharing what I've done. I love knowing that what I've worked on will be made by someone else and that person will share the food at his or her table. Every step of the process of writing a cookbook has its own kind of pleasure.Suzy Chase: Talk about how you sneak in a little surprise in everything you make.Dorie Greenspan: I love, I love when a dish has something unexpected especially when you think you know the dish. So for instance, meatballs and spaghetti. It took me years to make meatballs and spaghetti because every time I would make the meatballs, my husband would say his mother's were better.Suzy Chase: Oh no.Dorie Greenspan: We've all been through that, I think. But the truth is, I didn't love meatballs. Take a meatball, take a bite of it, take another bite, all the bites were the same. And so, the surprise that I snuck into the meatballs, walnuts and oats. So the oats kind of make the meatballs a little fluffier. They make some space in the meatballs. And the walnuts are a change in texture. And so, now when you have this meatball, every bite is a little different. Or one of my favorite recipes in the book is called Oven Charred Tomato Stuffed Peppers. I love this dish for a million reasons. The surprise is, okay, when you look at it. It is sweet bell pepper. I cut it in half. And what you see are halves of cherry tomatoes all over the top of the peppers. And they're drizzled with oil and there are some herbs thrown on top of them and they go into a really hot oven. And they become soft and sweet and melty and charred. But what you don't see is that little surprise tucked under the tomatoes. It's a highly seasoned breadcrumb mixture. And so, you taste the peppers and you taste the tomato together and you think that's what you're getting, you're getting tomato and pepper. And then, you get something more. It's a great dish. It's beautiful when it goes into the oven. It's beautiful when it comes out. You can make it ahead. You can serve it hot, warm, or room temperature. So for me, that's like my ideal. That recipe, I think, is the spirit of my new book.Suzy Chase: So you split time between New York City, rural Connecticut, and Paris. Where will you be celebrating the holidays this year with your son and new daughter-in-law?Dorie Greenspan: My new daughter-in-law, I'm so happy for our whole family. The joy of having a new daughter in law is having a jointly expanded family and yes, we will all be together. She's been in our family for a few years now and we celebrate holidays and birthdays together. So we will be having Thanksgiving as we have had for the past few years at a friend's house in New York City. And we split the cooking. Well actually, everybody who comes brings something. One of her friends always brings lasagna because that's what she had for Thanksgiving growing up. And so, there's a turkey. And I always make a cranberry sauce and I'm in charge of dessert. I make a soup. And this year, I think I'm going to make the roasted butternut squash soup from the new book. And I'm going to surprise everyone because in addition to my usual pumpkin pie, I'm going to bring a dessert from the book which I just think it's going to be perfect for Thanksgiving. It's called the Triple Layer Parsnip and Cranberry Cake.Suzy Chase: Perfect.Dorie Greenspan: Yeah. I think it's going to be just the right ending for the dessert. It's a three layer parsnip cake. Think carrot cake but parsnips. It has cream cheese frosting and filling and it has a cranberry jam that you make in a flash. And I put it between the layers and so you get that beautiful pop of color with the really comforting cake.Suzy Chase: I like the trend in cookbooks where if you're a more seasoned cook, you can swap items in a recipe. And you've constructed all of your recipes so ingredients can be swapped. Give me an idea of what you would swap in, let's say, your Warm Squid Salad.Dorie Greenspan: Oh, I love that salad. That's a really simple salad and squid cooks in a minute so it's a great spur of the moment salad. But you might not have squid at the spur of the moment. So, that's a salad that could easily take shrimp instead. I always keep some shrimp frozen at home. You could also use the base in the salad for some leftover chicken if you had it in the refrigerator. So I like, as you said, when you can play around with a recipe, when you can make your own choices, when you can do at home what I do at home which is look at what I've got and find a place for it. As I said, this book is truly my most practical cookbook.Suzy Chase: You have a book you've talked about called L'Art de Couper le Fromage, The Art of Cutting Cheese. What is the proper way to cut brie and around cheese like Camembert?Dorie Greenspan: That book was given to me when we first moved to ... Actually, I bought it when we first moved to Paris about 20 years ago because I realized that I wasn't cutting a ... A cheeseboard would be passed around at a friend's home for dinner and I was looking left and right to see how people were cutting their cheese because I knew that I didn't know that rules. If you've got the whole cheese that's round, then you want to cut a pie shaped wedge out of it. If it's being served as a wedge, never, never, never cut off the nose. Don't cut off that tip. You want to cut a slice from the long end of the triangle. And what you're really aiming for is to cut cheese so that the last slice of whatever cheese it is looks like a little mini version of what the whole cheese was. It's not always easy. And that's why I bought the book. There are rules for pyramid shaped cheeses and for square cheeses. But with a brie or a Camembert, the reason you don't cut the tip off is, well, it doesn't look so pretty afterward, but the tip is the best part of the cheese.Suzy Chase: I know.Dorie Greenspan: Right? So if you cut it off, you're considered selfish.Suzy Chase: Oh no. Dorie Greenspan: So you want to cut the cheese so that everyone gets a bit of that tip. Suzy Chase: The pressure.Dorie Greenspan: I know. That's why I bought the book. Suzy Chase: I think we all need that book. And then, I heard that it's impolite to go back for seconds.Dorie Greenspan: The way a French dinner party works is you compliment the host or hostess who's cooked the meal by complimenting the food that he or she has made and you are allowed to ask for seconds for everything that's homemade. But the cheese was not made by your host and so you get to go around once. You may take as many pieces of cheese as you want and as much cheese as you want, you just aren't supposed to take seconds. Suzy Chase: Okay, I'm going to write all this down.Dorie Greenspan: Call me if you need help.Suzy Chase: Oh gosh, I will. I'll call you tomorrow. So I heard you say, "Had I been born French, I wouldn't have learned to bake." Talk a little bit about that.Dorie Greenspan: You know, I'm convinced of that. It's not ... The way we bake at home in America is so different from the way French people bake at home. French people rarely bake at home. In part, it's because there are so many pastries available and there's so many pastry shops that are ... I think it's like a zoning regulation that every other street has to have a pastry shop. And so, there's pastry everywhere. And there isn't, for a long time, ovens weren't reliable. I mean, my first apartment in Paris was an adorable apartment and it didn't have an oven because it was in a building that was so old that the electricity and gas lines ... well, there were no gas lines ... couldn't support everyone having an oven. And this is still true in some places in Paris. So baking wasn't the pastime that it is in America. Also, French people do bake but they bake very simple things. The most popular homemade dessert is a yogurt cake and that's made ... Almost every French person can make a yogurt cake and can recite the recipe from memory because it's based on the size of the yogurt container. I don't know it by heart but it's like one container of yogurt, two yogurt containers of oil, three yogurt containers of flour. It's a very simple, incredibly delicious cake. But the tradition of home baking is not as strong in France as it is here.Suzy Chase: Julia Child once said to you, "We're so lucky because we work in food and that means for the rest of our lives, we'll be learning something new." What did you learn while putting this cookbook together?Dorie Greenspan: Well, as I said, I learned something about myself and the way my cooking has changed. And I learned, Julia was so smart. And I learned about boosting flavors. I learned about getting the most out of each ingredient, that you don't need a long, long list of ingredients to make a dish flavorful. You need the right ingredients. You need the right combination of ingredient. I learned a lot about flavor working on this book. Suzy Chase: Let's say I'm coming to your house in Paris. What do I get when I arrive?Dorie Greenspan: If you come to my house in Paris, what you get when you arrive is the same thing you get if you come to my house in New York or Connecticut. You get gougeres. So gougeres are cheese puffs. They're made with the same dough that you would use to make cream puffs but they're savory. They have cheese in them, a mixture of cheese. And that's become my house special. So I make the gougeres. I think last Christmas my husband said that I made about a thousand gougeres.Suzy Chase: A thousand?Dorie Greenspan: This year I'm going to ... Oh, I think so. Suzy Chase: Oh gosh. Dorie Greenspan: Because I was making a hundred at a time. This holiday, I'm going to make the little marks on the tile behind the oven and keep count of how many gougeres I make. So aside from the fact that they are so delicious, they're the perfect welcome bite because you make the dough. I scoop the dough using a little cookie scoop. Scoop out the dough and freeze the gougeres unbaked. I freeze them on a little cutting board or something. And then, when they're frozen, pop them into an airtight container. And then, whenever company arrives, you just pop them directly from the freezer into the oven and you have ... the whole house smells cheesy, warm, delicious, inviting. And you've got this hot, I was going to say warm, but they're hot, these hot cheese puffs to serve with champagne, sparkling wine, or white wine. Which is the other thing that I would give you as soon as you came through the door.Suzy Chase: I love it.Dorie Greenspan: So I've been making gougeres forever. And in Everyday Dorie, I actually changed my recipe. Something I hadn't done in, I don't know how long but we were talking before about having a surprise in a recipe.Suzy Chase: Mm-hmm (affirmative).Dorie Greenspan: I put a little bit of Dijon mustard into the batter. The batter is fairly neutral. It's a holder for all that good cheese that you put in it. And so, I put some mustard in to kind of perk up the flavor. And I also put some toasted nuts into the gougeres. It can be walnuts. It can be pecans. So again, you have that element of surprise. You have the custardy, cheesy puff and then every once in a while you get a little bit of the chew and snap from toasted nuts.Suzy Chase: The other evening, I made your recipes for Fresh Off the Cob Corn Chowder on page 72 and your Dark Chocolate Pudding on page 294. So the chowder is a complete meal. I think all you just need to add is a crusty roll and you're set. I read your Playing Around box on that recipe because I was out of bacon. So, I used shrimp instead.Dorie Greenspan: Someone once said that my Playing Around box just gives people permission to play around, to make changed in the recipe. And that's what I really hope that people will do. If you find a recipe you like, I hope you'll make it your own. Shrimp is a great addition to this. So the chowder is ... it has potatoes because chowder. It has corn. And you're actually taking the corn off the cob but you're using the cob to flavor the soup. And one of the things that ... Well, I couldn't stop playing around with this because I was thinking you could add a little cream or half and half to it. Or you don't have to. You could drizzle a little oil over the top, like chili oil just to add some pop to what is a really soothing, comforting dish. Pesto would be good with the chowder. Grated Parmesan would be good. Ham instead of bacon. I mean, just shrimp or lobster instead of or in addition to any of the ingredients. My mind just keeps going after I've created a recipe and I think that about all the possibilities. And so, I provide the Playing Around box in the hope that it will get you thinking and obviously, Suzy, it did.Suzy Chase: It sure did. So the Dark Chocolate Pudding made me a little nervous because the recipe said to whisk energetically. And the liquid starts out so watery. So you really have to have faith that if you energetically whisk, it's going to firm up into a pudding and it did.Dorie Greenspan: I was just waiting for the, "And it did." Suzy Chase: It totally did. But I was just like I've got to be energetic.Dorie Greenspan: Well, you know, when I'm writing the recipes and working on them, I work on them after I've developed them and I've written them, they get sent off to Mary Dodd, my recipe tester, and she works on them and we go back and forth. But I'm trying to, as I said, think about the home cook, think about ... I try to be with the cook cooking the recipe but of course, I won't physically be there. So I try to give you as many keys to success as possible. And so, the word energetically is there so that you'll pay attention and do that.Suzy Chase: I did. And it said energetic whisking for about five minutes or so. So I was like here we go.Dorie Greenspan: Did it say it will be your workout for the day?Suzy Chase: No. No, you need to add that in the next printing of the book. No, it was incredible and it definitely thickened up as pudding should and it was so good.Dorie Greenspan: Oh, I'm so glad. I'm so glad. I love that pudding.Suzy Chase: I, like you, feel like pudding is a very American thing. What do your French friends think of this pudding?Dorie Greenspan: To them, they think it's French. If I said this is American chocolate pudding, they would say oh, no. This is just like our creme au chocolat or it's a little bit or very much like crème patisserie, like pastry cream. They would recognize this pudding immediately and take it as their own.Suzy Chase: Now to my segment called My Last Meal. If you had to place an order for your last supper on earth, what would it be?Dorie Greenspan: I don't have to have a typical meal. And while I always told Joshua, our son, that he had to eat his meal before he got dessert. This is my last meal so I don't have to do that. I would have as much ice cream sundae as I wanted. That's what I would have. With hot fudge, with toasted nuts, with vanilla ice cream, with coffee ice cream, with chocolate ice cream. Maybe with some mint chocolate chip. I could have anything, right?Suzy Chase: All the things. Where can we find you on social media and the web?Dorie Greenspan: I am @doriegreenspan, D-O-R-I-E Greenspan. On Twitter, on Facebook, on Instagram. And my website is doriegreenspan.com. Suzy Chase: It's always a pleasure chatting with you and I'm so excited to see you tonight at the 92nd Street Y.Dorie Greenspan: Oh good. Good, good, good, good, good. Thank you, Suzy.Suzy Chase: Thank you for coming on Cookery by the Book Podcast. Follow me on Instagram at Cookery by the Book. Twitter is @IAmSuzyChase and download your kitchen mixed tapes, music to cook by, on Spotify on Cookery by the Book and as always, subscribe at Apple Podcasts.

Tweet The #1 listed "food radio show Philadelphia" from Google and Bing is back LIVE this Sunday, October 21st at 635pm. That's right Derek is back in studio and Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is a #Foodie star studded spectacular! Things get started with Ingrid Hoffmann who has partnered with the American Diabetes Association to publish “Latin Comfort Foods Made Healthy (Clásicos latinos a lo saludable): More than 100 diabetes-friendly Latin favorites”. The book celebrates the joys of cooking and eating healthier versions of traditional Latin recipes bursting with flavor while staying within the nutritional guidelines of the ADA and relying on Ingrid's concept of delicious, easy, and simple recipes with a healthy twist. Raised in Colombia and the Netherlands, Ingrid Hoffmann is a professional eater, author and host of Top ChefEstrellas (Telemundo, NBC), Simply, Delicioso (Cooking Channel) and Delicioso(Univision) is passionate about cooking, entertaining, and helping her fans lead a healthy and balanced lifestyle. Via her cookbooks, “chica tips” and social media platforms, Ingrid hopes to educate her followers about “better for you” ingredients, implementing cooking habits and to think of food as medicine. With this in mind, in 2015, Ingrid launched her very own food brand, Cocina by Ingrid Hoffmann, which focuses on easy, delicious and healthy meal solutions for the family. She writes a monthly column for Delta Air Lines Delta Sky Magazine and AARP en Español and is a frequent guest of shows like Un Nuevo Día, The Talk, Oprah, Martha Stewart, The View, The Today Show, The Early Show, and The Wendy Williams Show. Then we talk to Dorie Greenspan who has a new book “Everyday Dorie: The Way I Cook” from Rux Martin/Houghton Mifflin Harcourt being released October 23rd and available for pre-order on Amazon.com. To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan's food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop. What makes a “Dorie recipe”? Each one has a small surprise that makes it special. The dishes are practical, made with common ingredients from the supermarket, farmers' market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie's infectious love of cooking and her trademark hand-holding directions. Inducted into the James Beard Foundation's Who's Who of Food and Beverage in America, Dorie Greenspan is also the author of Dorie's Cookies, a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP: The International Association of Culinary Professionals, Baking Chez Moi, also a Times bestseller; and Baking: From My Home to Yours, another James Beard Award winner. To talk about the most important meal of the day, we will be joined by Ryan Grim who is the editor of Extra Crispy and has new book “Breakfast: The Most Important Book About the Best Meal of the Day: The Most Important Book About the Best Meal of the Day” from Oxmoor House Books being released October 23rd and available for pre-order on Amazon. The book Breakfast is an exploration of everything about breakfast and brunch. This celebration of the most popular meal of the day offers engaging stories, essential how-tos, and killer breakfast recipes. Discover exciting new ingredients and the secrets to making Entenmann's Cake Doughnuts and Taco Bell Crunchwraps at home, among many other dishes. Learn the origins of scrapple and how to brew barista-level drinks. Based on the popular website ExtraCrispy.com, this book—the perfect gift for anyone who loves all-day-breakfast—is packed with 100 photos, humorous illustrations, and amazing, craveable food. Ryan was previously the deputy editor of Tasting Table, but covering all three meals was too much of a burden, so he decided to get into the breakfast media world. Before that, he was the managing editor of VICE magazine. Now Extra Crispy is the authority on breakfast, brunch, and every nook and cranny of morning culture. It is the leader of the growing global breakfast trend, showcasing celebrity chefs and emerging voices. Last, but certainly not least we are thrilled to welcome Steven Cook the co-author of new cookbook “Israeli Soul: Easy, Essential, Delicious” from Rux Martin/Houghton Mifflin Harcourt. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these food specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors Michael Solomonov and Steven Cook scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes and adapted every recipe for the home kitchen. Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-to and close-ups of finished dishes make everything simple and accessible. Steven Cook is the co-founder of CookNSolo Restaurant Partners. He is the co-author of Zahav: A World of Israeli Cooking, winner of two James Beard Awards in 2016 for "Best International Cookbook" and "Book of the Year". Cook also sits on Broad Street Ministry Hospitality and Corporate Council, which supports Broad Street's mission of providing meals and social services to Philadelphia's most vulnerable citizens. Prior to founding CookNSolo, Cook was the owner and executive chef of Marigold Kitchen. Cook is a graduate of the The Wharton School of the University of Pennsylvania and the The-French-Culinary-Institute. He left a job as an investment banker in New York to return to Philadelphia and pursue a career as a hospitality entrepreneur overseeing highly acclaimed and award winning Zahav Federal Donuts, Abe Fisher, Dizengoff, The Roosterand Goldie Falafel restaurants. Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products and he visited the grand opening of Steve's Prince of Steaks. It will be a full night of Derek on the radio as he also joins the Dining On A Dime crew of Kevin Wilson and John Cohlat 5pm and then after Small Bites at 8pm he sits with the We're Justgrubbin crew of JustGrubbin. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week as well as she visited Yards Brewing Co., and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. The post Small Bites Episode 99 appeared first on Wildfire Radio.

NWP welcomes back Dorie Greenspan! Inducted into the James Beard Foundation's Who's Who of Food and Beverage in America, Dorie Greenspan is the author of Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP; Baking Chez Moi; and Baking: From My Home to Yours, a James Beard Award winner. She lives in Westbrook, Connecticut, and Paris  All-new collection from a "revered icon" and "culinary guru" (New York Times). Over the course of her baking career, Dorie Greenspan has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients. There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?   

This week’s guests: Dorie Greenspan & Christine Muhlke Over the past 20 years, Dorie Greenspan has written 10 cookbooks and won six James Beard and IACP awards for them, including Cookbook of the Year … twice! She won the IACP Cookbook-of-the-Year Award for Desserts by Pierre Herme and for The New York Times Bestseller, Around My French Table. She’s also been named to the James Beard Foundation’s Who’s Who of Food and Beverage in America. Dorie’s latest book is Baking Chez Moi, Recipes From My Paris Kitchen to Your Kitchen Anywhere. Baking Chez Moi is filled with recipes for the simple, homey, wonderfully delicious sweets that she and her friends bake at home in Paris. “Living in France has really meant that I can work in France. “I have the access to people who can share recipes with me.” [05:00] “There are more women doing spectacular jobs that I didn’t think would be possible at the time I was being turned away.” [39:00] — Dorie Greenspan on Radio Cherry Bombe Bon Appetit Executive editor Christine Muhlke is the co-author of “Manresa: An Edible Reflection” with David Kinch and “On the Line: Inside the World of Le Bernardin” with Eric Ripert. She was formerly the food editor at the New York Times Magazine. “One of the great things about being a writer is it gives you license to be nosy.” [12:00] –Christine Muhlke on Radio Cherry Bombe

Welcome Dorie Greenspan! Inducted into the James Beard Foundation Who’s Who of Food and Beverage, DORIE GREENSPAN was tapped by Julia Child to write Baking with Julia. She coauthored Desserts by Pierre Hermé, which won an IACP award. Her Around My French Table was an IACP Cookbook of the Year, and Baking: From My Home to Yours won a James Beard Award. Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties and drawing on seasonal ingredients, market visits, and her travels throughout the country. Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows. Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or "Les Whoopie Pies," Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.    

In this podcast, Dorie Greenspan discusses her new book, Around My French Table, and learns she is the recipient of a long-held crush.