Podcasts about bon appetit

Planning a backyard dinner, summer party, or easy weeknight hangout but have no idea what to serve? If you're craving a relaxed way to bring people together around food, this episode serves up four summery, crowd-pleasing menus that are just as low-effort as they are flavor-packed. Think: charred corn brushed with lime butter and spiced with harissa, salads bursting with juicy peaches tossed in a tangy vinaigrette, and creamy no-bake desserts that you can make ahead and forget until it's time to wow your guests. By the end of this episode ,you'll:Discover 4 complete menus that highlight peak summer produce and are designed to be make-ahead friendly and low-effortLearn how to make a quick 10-minute main that keeps time at the stove to a minimumFind your go-to no-bake dessert made with fresh berries and a few smart shortcutsPress play to hear easy, flavor-packed summer menus — your next delicious get-together is waiting! ***Links: Sonya's Menu #1Main: Grilled chicken with yogurt marinade (whole chicken) by Tom Mylan from Food and Wine, and a version with boneless skinless chicken breasts by Elise Bauer from Simply Recipes (you can also use cut up chicken parts). You can swap a dairy yogurt for an unsweetened plain coconut yogurt. Side: Grilled corn chili lime butter, but swap the chili powder for a Harissa spice mix, and if you want it butter free you could also do this grilled corn with harissa from Serious EatsSalad: Sliced peaches and tomatoes with a pomegranate molasses dressing like this one from Maureen Abood, topped with fresh mint and/or basil Dessert: Blueberry lemon icebox cake from Sally's Baking Addiction, make it dairy-free with a whipped coconut topping or your favorite non-dairy heavy cream replacement Kari's Menu #1 Salad starter: A bibb lettuce salad from Two Peas and Their Pod, but skip the avocado, cucumber, and cheese Main: Butteriest Black Pepper Fish by Shilpa Uskokovic from Bon AppetitSide: Mustardy smashed potatoes with jalapeno gremolata from Athena Calderone and her book “Cook Beautiful”Dessert: Simple glazed lime cake from Bon Appetit, served with a trio of sorbets (thanks for the suggestion, Sonya!) Sonya's Menu #2Main: Sungold tomato pasta from Wishbone...

Send Us an Email to Chat!This week we continue 90's Erotic Thriller month with Night Eyes! Bon Appetité!  You can watch Scorned on YouTube !!Follow us on Instagram:@Gaspatchojones@Homewreckingwhore@The_Miseducation_of_DandG_Pod@QualityHoegramming@MullhollanddazeCheck Out Our Website

My Everyday Lagos is a critically acclaimed cookbook that brings West African cuisine to western audiences. Specialty ingredients, spice mixes and unusual techniques set this book apart for us. Recipes and resources mentioned in this episode:Bon Appetit article featuring Yewande KomolafeMom's Sunday chickenOmo Tunde's spice blendJacobsen salt tinsCitrus tonicFermented grain bowlsStewed sardinesCoconut milk caramelsJoin our Cookbook Club!Our Instagram, @cookbookclubshowE-mail us: cookbookclubshow@gmail.comFind Renee and Sara on Instagram: @hipchickdigs and @realtor_saragrayOur Amazon storefrontOur sponsors: Dropcloth SamplersCook along with us! Our next cookbook episode (airing 6/11/2025): The Book on Pie, by Erin Jeanne McDowell

The BanterThe Guys provide suggestions on what restaurants should do if they don't have a pastry chef. Mark points out why you should not take dieting tips from Francis.The ConversationThe Restaurant Guys are *on location* with chef James London of Chubby Fish. They talk about the operations and dining experience of his jewel-box restaurant and how dock-to-table benefits everyone…except the fish.The Inside TrackThe Guys dined at James' place the night before this podcast and were blown away by the meal! They also marveled at the wonderful blend of southern hospitality and northern hustle. “ When you go in and you see a service at Chubby Fish, it's almost like watching ballet. It is the way that they spin and they dance and work with each other seamlessly,” James London on The Restaurant Guys Podcast 2025BioJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Once he graduated College of Charleston he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James worked with Chef Josh Dechellis before becoming the Executive Chef at Niko in Soho.After his time in New York, James went west to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually returned to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.InfoChubby Fish, Charleston, SChttps://www.chubbyfishcharleston.com/Life Raft Treats “Not Fried Chicken” Ice Cream on Goldbellyhttps://www.goldbelly.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Send Us an Email to Chat!This week we continue 90's Erotic Thriller month with Shannon Tweed in Scorned! Yes the movie Gary watched on the bus to Atlantic City with his mom. Tons of nudity and bird death! Bon Appetité!  

Hi friends, happy Wednesday! The other day I was watching Monster In Law - remember that movie? It starred J Lo, her character falls in love with this dream guy, they get engaged, and everything is perfect until… she meets her mother-in-law.  The mother in law is played by Jane Fonda by the way, she's so good in it. And the whole movie is essentially about how this mother in law makes her future daughter in law's life hell, so she can break up the marriage.  I caught this movie on TV, around mother's day. Which made me laugh, because when most of us think of mother's day, we think of flowers, chocolate, cards that say I love you. But for so many people, that's not the case.  Sometimes moms can be the worst. Which got me thinking… who *are* the worst mothers in history? And what did they do to be considered *so* bad?  Well, let me just say, I wasn't expecting to find *so* many crazy stories. I had to keep it to two. So let's get into it. Welcome to the Dark History of Momsters. Get it? Moms who are Monsters?!  I appreciate you for coming by, and tune in next week for more Dark History. I sometimes talk about my Good Reads in the show. So here's the link if you want to check it out. IDK. lol: https://www.goodreads.com/user/show/139701263-bailey ________ FOLLOW ME AROUND Tik Tok: https://bit.ly/3e3jL9v Instagram: http://bit.ly/2nbO4PR Facebook: http://bit.ly/2mdZtK6 Twitter: http://bit.ly/2yT4BLV Pinterest: http://bit.ly/2mVpXnY Youtube: http://bit.ly/1HGw3Og Snapchat: https://bit.ly/3cC0V9d Discord: https://discord.gg/BaileySarian* RECOMMEND A STORY HERE: cases4bailey@gmail.com Business Related Emails: bailey@underscoretalent.com Business Related Mail: Bailey Sarian 4400 W. Riverside Dr., Ste 110-300 Burbank, CA 91505 ________ Credits: This podcast is Executive Produced by: Bailey Sarian & Kevin Grosch and Joey Scavuzzo from Made In Network Head Writer: Allyson Philobos Writer: Katie Burris Additional Writing: Jessica Charles Research provided by: Dr. Thomas Messersmith Special thank you to our Historical Consultant: Terry Turner, tour guide at Bradford-Ma Barker House Director: Brian Jaggers Edited by: Julien Perez  Additional Editing: Maria Norris Post Supervisor: Kelly Hardin  Production Management: Ross Woodruff Hair: Angel Gonzalez Makeup: Roni Herrera ________ For a very limited time only, shop the HexClad Mother's Day Sale for up to 49% OFF sitewide AND a free gift with purchase when you order one of their best-selling bundles with our exclusive link. Just head to https://www.hexclad.com/darkhistory. Bon Appetit, Let's Eat with Hexclad's revolutionary cookware. I love Hungryroot. Take advantage of this exclusive offer: For a limited time get 40 percent off your first box PLUS get a free item in every box for life. Go to https://www.hungryroot.com/darkhistory and use code darkhistory.  Dogs deserve the best, and that means fresh, healthy food. Head to https://www.ollie.com/darkhistory, tell them all about your dog, and use code DARKHISTORY to get 60 percent off your Welcome Kit when you subscribe today! Plus, they offer a Clean Bowl Guarantee on the first box, so if you're not completely satisfied, you'll get your money back. Stop putting off those doctor's appointments and go to https://www.zocdoc.com/darkhistory to find and instantly book a top-rated doctor today. 

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Sometimes you buy organic, sometimes you hit a restaurant that's plant-based, or at least you choose the veggie option. Maybe the fish option at the market or the restaurant is marketed as being sustainable. Maybe you compost. It's all useful. But we've been doing it for a while and it's not moving the needle for climate, for restaurants, for farmers, for our health.So anyone who gives a shit wants to know, what can I actually do to scale regenerative agriculture to benefit everyone?My guest today is Anthony Myint. Anthony is the executive director of Zero Foodprint, where he and his colleagues work to mobilize the restaurant industry and allies in the public and private sectors to support healthy soil as a solution to the climate crisis. Anthony's also a chef who won the 2019 Basque Culinary World Prize for his work with Zero Foodprint. He is known in the restaurant industry as the co-founder of Mission Street Food. The San Francisco Chronicle called it the most influential restaurant of the past decade, Mission Chinese Food, which the New York Times named the Restaurant of the Year in 2012. And The Perennial, which was Bon Appetit's most sustainable restaurant in the country. Anthony is currently on the board of trustees for the James Beard Foundation, and I am so excited to share this conversation with you because food is such a huge part of everything and we're doing it wrong and we can do it so much better. And sometimes, like Anthony and his crew have, you've gotta fail a bunch of times and then take an end around before you can really start to make a difference.-----------Have feedback or questions? Tweet us, or send a message to questions@importantnotimportant.comNew here? Get started with our fan favorite episodes at podcast.importantnotimportant.com.Take Action at www.whatcanido.earth-----------INI Book Club:Ministry for the Future by Kim Stanley RobinsonBraiding Sweetgrass by Robin Wall KimmererFind all of our guest recommendations at the INI Book Club: https://bookshop.org/lists/important-not-important-book-clubLinks:Take action with Zero Foodprint https://www.zerofoodprint.org/take-actionRead Zero Foodprint's position paper on Collective Regeneration to Accelerate the Shift in Agriculture Follow us:Subscribe to our newsletter at importantnotimportant.comSupport our work and become a Member at

Send us a textOn this episode of Speaking of College of Charleston, guest host Tom Cunneff interviews James London '07, owner and chef of Chubby Fish and the cocktail bar Seahorse in Charleston. London, a native of Charleston, discusses his journey from growing up fishing on Edisto Island to pursuing his career in fine dining after attending the College of Charleston. He talks about the impact of COVID-19 on his business and the creation of an outdoor dining space at Seahorse. London shares insights into his unique dock-to-table philosophy, the importance of relationships with local fishermen and farmers and his diverse culinary background. He also speaks about learning new things daily and teaching the next generation of chefs while reflecting on his restaurant's success, including multiple James Beard nominations and widespread acclaim. The interview concludes with stories of his formative years, influenced by his family's educational background and his fishing time, which shaped his passion for seafood cuisine.Featured on this episodeJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Upon enrolling at the College of Charleston Chef James decided to pursue his passion in food and began to work full time in fine dining restaurants while pursuing a double major at the College.Once he graduated he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James went on to work with Chef Josh Dechellis before becoming the Executive Chef at Niko, a fine dining Japanese Restaurant in Soho.After his time in New York, James ventured West to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually made it back to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept that has taken the city by storm. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.Resources from this episode:College of Charleston Alumni magazine winter issue 2025, interview with James LondonChubby Fish RestaurantSeahorseJames Beard Semifinalists 2025

Hi friends, happy Wednesday! There are some things from history class that just stick in my brain. Mostly… the murders. I'm sure this isn't surprising to anyone.  Like JFK getting shot in his car. Or… Julius Caesar getting stabbed in the back. And, for some reason I always remembered that Abraham Lincoln was shot in a theater.  I always thought, “wow, way to ruin everyone's night at the theater.” But that's really all I knew.  But after some searching… I was SHOCKED to learn the real story. I appreciate you for coming by, and tune in next week for more Dark History. I sometimes talk about my Good Reads in the show. So here's the link if you want to check it out. IDK. lol: https://www.goodreads.com/user/show/139701263-bailey FOLLOW ME AROUND Tik Tok: https://bit.ly/3e3jL9v Instagram: http://bit.ly/2nbO4PR Facebook: http://bit.ly/2mdZtK6 Twitter: http://bit.ly/2yT4BLV Pinterest: http://bit.ly/2mVpXnY Youtube: http://bit.ly/1HGw3Og Snapchat: https://bit.ly/3cC0V9d Discord: https://discord.gg/BaileySarian* RECOMMEND A STORY HERE: cases4bailey@gmail.com Business Related Emails: bailey@underscoretalent.com Business Related Mail: Bailey Sarian 4400 W. Riverside Dr., Ste 110-300 Burbank, CA 91505  ________ Credits: This podcast is Executive Produced by: Bailey Sarian & Kevin Grosch and Joey Scavuzzo from Made In Network Head Writer: Allyson Philobos Writer: Katie Burris Additional Writing: Vicky Castro Research provided by: Dr. Thomas Messersmith Special thank you to our Historical Consultant:  Luke A. Nichter, History  Professor at Chapman University, and author of “The Year that Broke  Politics: Collusion and Chaos in the Presidential Election of 1968” Director: Brian Jaggers Edited by: Julien Perez Additional Editing: Maria Norris Post Supervisor: Kelly Hardin  Production Management: Ross Woodruff Hair: Luca Burnett Makeup: Jill Powell ________ For a limited time only our listeners get 10% off your order with our exclusive link. Just head to https://www.hexclad.com/darkhistory. Make sure to let them know we sent you! Bon Appetit, Let's Eat with Hexclad's revolutionary cookware. I love Hungryroot. Take advantage of this exclusive offer: For a limited time get 40% off your first box PLUS get a free item in every box for life. Go to  https://www.hungryroot.com/darkhistory and use code "darkhistory." Cancel your unwanted subscriptions and reach your financial goals faster with Rocket Money. Go to  https://www.rocketmoney.com/darkhistory today. 

Finding success as a personal brand, balancing creative work with financial sustainability, and leaving YouTube for Substack with Carla Lalli Music. ----- Welcome to episode 511 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Carla Lalli Music. The Cost of Content and Why Carla Lalli Music left YouTube Carla Lalli Music has been a fixture of food media for the last 15 years, including six years as the Food Director of Bon Appetit. You might also know Carla from her incredibly popular YouTube series, Carla's Cooking Show, her two cookbooks (with a third one in the works!), or her Substack newsletter, Food Processing. In this interview, Carla dives into her recent viral Substack post about her decision to leave YouTube, including her transparent breakdown of the costs of creating content on YouTube (spoiler alert: she was losing money). Carla also explains more about why she doesn't create recipes for SEO and how she uses connection with her audience as her north star when making business decisions. Three episode takeaways: How to find success as a personal brand — Carla has created a business rooted in her personal brand and exceptional and reliable recipes rather than focusing on SEO. She prioritizes authentic connection with her audience, entertainment value, and community over crafting content purely for algorithmic success, a strategy that she is hopeful will help her recipes and content stand out in the age of AI. The challenges of balancing creative work with financial sustainability — Despite the joy she (initially) found when making YouTube videos for her channel and a team she loved collaborating with, the financial reality of her video production costs ($3500 per video) and the declining and limited revenue from Google ads led Carla to reevaluate her place on the platform. In addition, the tight production schedule required to produce four high-quality recipe videos a month left Carla with little bandwidth to create content for Substack or her upcoming cookbook. How to recognize when something is no longer serving you or your business — After producing 177 full-length episodes for Carla's Cooking Show, Carla's decision to step away from YouTube was ultimately a choice based on finances, psychological toll, limited bandwidth, and diminishing returns. Carla and Bjork discuss the sustainability of content creation on platforms like YouTube and how creators have to analyze what is moving the needle in their business and, ultimately, what kind of creator they want to be. Resources: Carla Lalli Music Food Processing Bon Appetit Omega The True Costs of Being on YouTube That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week: A Cookbook Follow Carla on Instagram and YouTube Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsors! This episode is sponsored by Clariti. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

What's the secret to hosting an effortless yet impressive spring gathering? Whether you're planning a Passover Seder, an Easter dinner, or a casual dinner party, having a well-thought-out menu makes all the difference. Welcome your guests with a springtime feast, and this week we've taken the guesswork out of hosting with four beautifully curated menus that will make your next dinner party a breeze. By the end of this episode, you'll:Get inspired by four unique, balanced menus that include a starter, salad, main dish, side... plus dessert - everything you need for an unforgettable meal!Discover flavorful recipes (that work!) like a modern twists on deviled eggs, and an upgrade for scalloped potatoesLearn smart hosting tips, from what to make ahead to platingTune in now and get inspired to create a spring meal that's unforgettable! LINKS:1) Sonya's Passover MenuStarter: Vegan chopped liver from Aly Miller for The Nosher, and vegetarian chopped liver from Busy in Brooklyn Salad: Asparagus, sugar snap, radish salad with dill and parsley by Kaleb Wyse (alongside smoked fish)Main: Charred chicken with blood oranges and sweet potatoes by Nate Appleman from Bon Appetit, and/or Alison Roman's braised brisket with horseradish and shallots Side: Fall apart caramelized cabbage by Andy Barghani Dessert: Almond cake with strawberry rhubarb compote, and a completely flourless Passover almond cake with strawberry compote by Chaya Rappoport2) Kari's Midwestern Easter Menu with modern twists: Starter: Parsi deviled eggs by Niloufer Ichaporia King from Samin NostratBone-in ham from Alexandra Cooks (and here's an excellent carving video for that ham!), and soft rolls from Mel's Kitchen CafeScalloped potatoes from Love and LemonsSpinach, strawberry salad...

Glennon and Abby welcome their dear friend Cameron Esposito to discuss: 1. Cameron's brutiful relationship with her body–and how it feels playing a sexy TV role. 2. The way Cameron grew up using humor as self-defense and to become socially “valuable”–and the moment she wondered if comedy was no longer working for her.  3. Why Cameron says she's able to cry for the first time in 35 years.  4. How as a gender-nonconforming queer kid, Cameron felt “overnoticed”–and how being a comedian allows her to “hide in plain sight." 5. The rule Cameron and Glennon made to help them become better at friendship. CW: eating disorders About Cameron: Cameron Esposito is a queer, gender non-conforming standup comic, actor, writer and host. As a standup, Cameron has headlined tours and festivals nationwide and internationally. As an actor and host, Cameron has been seen across television and film, appearing in big budget films and beloved Sundance indies, and on Netflix, HBO, NBC, ABC, CBS, FOX, Starz, Comedy Central, Logo, TBS, IFC, E! and Cartoon Network. Cameron's podcast, Queery, features hour long conversations with some of the brightest luminaries in the LGBTQ+ community, including Emmy and Grammy winning performers, Olympians, politicians, even an astronaut. Cameron's writing has been published by The New York Times, Vulture/New York Magazine, Vanity Fair, Bon Appetit, Refinery29 and more. Cameron's first book, Save Yourself, was an instant bestseller and is available in paperback March of 2022. Next up, Cameron is set to recur on the ABC series A Million Little Things and appear in HBOMax's Moonshot. Cameron lives in Los Angeles and likes to swim. TW: @cameronesposito IG: @cameronesposito To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Missing Kathy already? We got you with this bonus episode featuring Daisy May Cooper, Kathy Burke and Goddess Nia. The heavenly trio discuss choking on some bacon fat... And a drawing pin... And a mini carrot... Bon Appetit! Want the episodes ad free AND extra content from Kathy and the goddesses? 6 Feet Under steps away from fantasy and rifles through your real funeral tales. Head to wheretheresawilltheresawake.com to subscribe. AND If you've got a story for us, send it over to kathy@deathpodcast.com. A Sony Music Entertainment production.   Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

Is the world ending? Jodi and Nora first talk about the various harbingers of the world's end that we've seen this week, including multiple deep-sea fish surfacing and planes overturning (6:30). Then, they talk about their general thoughts around 'SNL50,' including, of course, the subplot of Lorne Michaels's book event reply-all mishap (22:34), and the drama between Wishbone Kitchen and Bon Appetit (48:20). Finally, they share a few of their obsessions with the first episode of ‘The White Lotus' Season 3 (1:10:30), before sharing their personal obsessions for the week (1:24:00). Email us with your latest obsessions at wereobsessedpod@gmail.com! Hosts: Jodi Walker and Nora Princiotti Producers: Sasha Ashall and Belle Roman Learn more about your ad choices. Visit podcastchoices.com/adchoices

The biggest stories on the internet from February 17th, 2025.Timestamps:1:39 Wishbone Kitchen calls out Bon Appetit for similarities in 'Dinner with Friends' series7:44 Avery Woods faces backlash for podcast episode with Harry Jowsey13:37 Melanie Martinez update (listener request)Find our podcast YouTube channel here: https://www.youtube.com/channel/UC18HclY7Tt5-1e3Z-MEP7Jg Subscribe to our weekly Substack: https://centennialworld.substack.com/ Follow us on Instagram: https://www.instagram.com/infinitescrollpodcast/ Follow Lauren on Instagram: https://www.instagram.com/laurenmeisner_/ 

We talk Mandala effect, what crime we would do if we could get away with it, give advice to move out of state, and when sponsorships went wrong.

This episode is a LONG one because I've been wanting to have a Doctor on for awhile! I had a BUNCH of questions and Mara did not disappoint. Dr. Gordon is a size inclusive Doctor who in her own words 'does not yell at her patients for being Fat.' We discuss if there is really any time when its necessary to get weighed, answer my questions about GLP agonists like Ozempic and patient care, and discuss how challenging it is for patients to feel empowered to speak up and create relationships of trust with their Doctors. Also, hear Cadence walk the fine line of mistrust in western medicine without running out to steam her Yoni - challenging! Very much looking forward to having Dr. Gordon back.If you enjoyed todays episode please rate review and subscribe.You can find Dr. Gordon at IG or her Substack and her website Busy Body Podcast is part of my overall substack After ClassIf you enjoyed this please consider upgrading to paid. My work is not possible with out my producer and my small team of women that keeps Brooklyn Strength running. All proceeds go towards maintaining my ability to keep creating and providing.Work with me in other ways ⬇️I teach beginner strength and stability via Kettlebells and Pilates as well as several restorative classes and workshops including Anti-Anxiety Cardio and Fascia Release™ .All my programs are designed to gently shift our bodies into balance without the shame or ‘sweat is fat crying' mentality that infects so much of mainstream fitness. I hope you can find something here that supports you.This February enrollment opens for my once-a-year Coaching Program Nourish Yourself. NY is a seven-week anti-diet coaching program that aims to equip you with the information you need to empower yourself around food and finally let go of anxiety and overwhelm. Get the information and tools you need to make the choices that work for you, your life and your body. FULL INFO HERE.Nourish features Live Virtual one-to-one sessions with Cadence and a LIVE VIRTUAL GROUP COOKING CLASS with former Bon Appetit food and recipe writer (and soon to be cookbook author) Christina Chaey.Sign up for the waitlist here to be first on enrollment.You can also find plenty of free support on my IG HEREI've also written about food and nourishment in these posts:Literally Everyone Else Lives on CarbsGuacamole Fulfillmentand 7 Decades of Self DenialBusy Body Podcast is produced by Brad Parsons at Train Sound StudioMusic is written by Robert Bryn, performed by the Wild YaksIllustrations and design by Jackie Mendez at Aesthetics_Frames and Me! Get full access to After Class with Cadence at cadencedubusbrooklynstrength.substack.com/subscribe

Episode 168: Sohla El-WayllyThis week, Sohla El-Waylly joins us to #TalkCookbooks! I was so thrilled to have Sohla join us in studio for a chat about her career and her debut cookbook, Start Here: Instructions for Becoming a Better Cook. In this episode, we hear from Sohla about her childhood, growing up in the San Fernando Valley and watching her mother prepare elaborate, multi-course Bengladeshi dinners for dozens (sometimes hundreds) at a time. And despite a phase as a picky eater, Sohla realized early on that she enjoyed working with her hands—from building furniture (lots of clocks!) to, eventually, cooking.After culinary school and working in fine dining kitchens, Sohla found herself gravitating towards food media, working first with Serious Eats and then Bon Appetit. While not her initial career objective, Sohla has carved a space in the competitive food media world, celebrated for her on-camera work and creative approach to culinary history.With her cookbook Start Here, Sohla created a playful-but-informative tome (600+ pages!) that emphasizes teaching culinary techniques for both sweet and savory cooking. And she's intentionally done so in a way that many such technique-driven cookbooks before it haven't: by rejecting the notion that European culinary technique are supreme, ensuring the book includes recipes from a wide range of cuisines and diets.

“To be in the restaurant industry, you have to enjoy being on the precipice of great success or total disaster on an almost minute-by-minute basis.” – Rob Mosher Sarah Grueneberg is Chef and co-owner of Monteverde Restaurant & Pastificio in Chicago, which has been named one of Food & Wine's “America's Best Restaurants,” and one of Bon Appetit's “50 Best New Restaurants”. Sarah got her start at the iconic Brennan's of Houston, where she became the restaurant's youngest female sous chef.  She earned a Michelin Star for three consecutive years during her tenure as Executive Chef of Spiaggia restaurant in Chicago, and a James Beard Award for “Best Chef: Great Lakes.”  Sarah was also a finalist on Bravo's “Top Chef: Texas”.  Sarah is joined today by Rob Mosher, Managing Partner at Monteverde.  After graduating from Columbia University, Rob attended the Culinary Institute of America.  Rob's path first crossed with Sarah while working as a line cook at Spiaggia.  He later became interested in wine, joining Tenzing Wine and Spirits in 2010.  Eventually, Rob teamed back up with Sarah and friends in 2015 to open Monteverde. You can check out Sarah's cookbook here.In our episode, Sarah and Rob will discuss: (1:33) – What was Sarah's upbringing like?(3:26) – What lessons did Sarah take from her early career as a chef at Brennan's?(6:11) – What inspired Sarah to move to Chicago?(9:25) – How did Rob's family life inspire his entrepreneurial spirit?(10:39) – How did Rob find his way to culinary school?(13:10) – What were the early years at Spiaggia like for Sarah? (17:00) – What motivated Sarah and Rob to open Monteverde? (20:28) – How did Rob and Sarah's paths cross?(23:29) – What does it really take to run a successful restaurant?(26:24) – What is the ‘why' that drives Sarah and Rob to work in such a high-pressure industry?(30:09) – What separates a home cook from a professional chef?

I feel like I scored big to have Ragen Chastain on the podcast. She is a deep dive researcher, writer, speaker and font of information on fatness and medicine, sports, fitness and society. If you've thought it, she's written about it. I can't recommend her newsletter enough. I nearly cancelled our interview so I could take more time to collect my thoughts. Everything I want to talk about, she's there (including her two marathons and champion Dance career- time to NERD OUT ON DANCE AND RUNNING!). It feels like we said so much and only scratched the surface of these important topics: making running and athletics ACTUALLY inclusive, GLP drugs like Ozempic and the sc-fi seemingly magic pill world we're now living in, what does it mean when being a Fat person is classified as a 'lifelong' disease, and so much more. I hope to have Ragen back, if only to keep nerding-out about running and dance. You can find Ragen, Speaker, Writer, Researcher, Board Certified Patient Advocate and her work on IG, monthly Workshops, newsletter here.She is also the Co-author of HAES Health Sheets, Weight-Neutral Healthcare Guidesand does speaking engagements at sizedforsuccess.com as well as being a Fellow at Campaign for Size FreedomHer current Study is Experiences of Weight Stigma and Iatrogenic Harm in the Highest Weight PatientsRagen mentioned several 'back of the pack' running influencers and fat activists:Ilya Parker - Decolonizing Fitness Mirna Valerio - The Mirnavator Martinus Evans - 300 pounds and runningI talked up my Virtual Run Club for being actually beginner/inclusive.And a piece I wrote on fitness being a hobby. Maybe you do eat too much and move too little… so what?And bungled the joke of this very funny clip from Eastbound DownIf you liked this episode please rate review and subscribe wherever you get your podcasts. This is a reader supported creative enterprise. Your support makes it possible for me to pay my producer and keep making time to write and share these conversations. Please consider upgrading to paid. Thank you!Work with me in other ways ⬇️I teach beginner strength and stability via Kettlebells and Pilates as well as several restorative classes and workshops including Anti-Anxiety Cardio and Fascia Release™ .All my programs are designed to gently shift our bodies into balance without the shame or ‘sweat is fat crying' mentality that infects so much of mainstream fitness. I hope you can find something here that supports you.This February enrollment opens for my once-a-year Coaching Program Nourish Yourself. NY is a seven-week anti-diet coaching program that aims to equip you with the information you need to empower yourself around food and finally let go of anxiety and overwhelm. Get the information and tools you need to make the choices that work for you, your life and your body. FULL INFO HERE.Nourish features Live Virtual one-to-one sessions with Cadence and a LIVE VIRTUAL GROUP COOKING CLASS with former Bon Appetit food and recipe writer (and soon to be cookbook author) Christina Chaey.Sign up for the waitlist here to be first on enrollment.You can also find plenty of free support on my IG HEREI've also written about food and nourishment in these posts:Literally Everyone Else Lives on CarbsGuacamole Fulfillmentand 7 Decades of Self DenialBusy Body Podcast is produced by Brad Parsons at Train Sound StudioMusic is written by Robert Bryn, performed by the Wild YaksIllustrations and design by Jackie Mendez at Aesthetics_Frames and Me! Get full access to After Class with Cadence at cadencedubusbrooklynstrength.substack.com/subscribe

Mara is expecting her first child, and she wants to plan ahead, stocking her freezer with nourishing, delicious meals that she and her partner can enjoy in the first few weeks of life with their little one. So Chris taps Hana Asbrink, one of the brains behind Bon Appetit's column The Fourth Trimester, to help Mara fill the freezer before the baby arrives.Recipes Featured:Spinach Lasagna with RicottaBaked Mushroom Rice PorridgeCozy & Quick White Chicken Chili Learn about your ad choices: dovetail.prx.org/ad-choices

Episode At A Glance:  This week on The SavvyCast, Katerina Mountanos joins me to share about her company Kosterina! Kosterina is a brand of high quality olive oils, vinegars, and more. I have been a long-time fan of their products, so it was a treat to sit down with the founder and CEO herself! In this episode, Katerina shares about her company, leading research on the health and beauty benefits of high quality olive oil, her favorite recipes, and more!  Questions Answered In This Episode:  What is Kosterina? How can high quality olive oil help me reach my health and beauty goals? Does the smoking point of olive oil make it a less healthy oil for cooking?  How does olive oil benefit glucose levels? What are Jamie's favorite Kosterina products? Resources Mentioned In This Episode:  Click here to shop Kosterina products! (Use this link for 15% off your first Kosterina order.) Kosterina Kitchen recipe rolodex  Kosterina Kitchen cookbook  Glucose Goddess  Dr. Casey Means Good Energy Tucker Carlson episode  ACTA 2018 study on the smoke point  Who Is Katerina Mountanos?  Katerina (Katina) Mountanos is a wellness expert and the founder and CEO of Kosterina. Kosterina is a wellness brand centered around high antioxidant extra virgin olive oil and more broadly, the modern Mediterranean diet. Her mission at Kosterina is to help people live longer, more delicious lives and through Kosterina's line of flavorful olive oils, velvety vinegars, high probiotic olives, and more. As a serial entrepreneur, olive oil sommelier and first generation Greek, Katina's story and knowledge is intriguing, relevant, and sought after. She has been a guest on numerous podcasts such as Be Well with Kelly Leveque and Purely Elizabeth. Katina has appeared on the TODAY Show, KTLA and her opinion is often quoted in Modern Retail, Food & Wine and the Tasting Table. The Kosterina products she's developed have won awards from SELF, Better Homes & Gardens, Men's Health, Tasting Table and the New York International Olive Oil Competition.    Katina's journey in building Kosterina started in 2020 with a single bottle of EVOO and has expanded to a large assortment of award-winning products that have been featured in the New York Times, Harper's Bazaar, Vogue, Bon Appetit, SELF, Eater, Men's Health and more. Kosterina is available online, at Whole Food Market nationwide, Target, Crate & Barrel, and other select retailers.   If you enjoyed this episode, check out the ones below: Shop Here, Not There: A Grocery Insider Reveals the Best and Worst Stores Zane's Three Month A1C and Blood Sugar Update  

Humans probably started fermenting things on purpose by about 10,000 BCE. But when did they start discussing the aftereffects that come from drinking too much? Research: · Beringer, Guy. “Brunch: a plea.” Harper's Weekly, 1895. https://archive.org/details/archive_charlyj_001 · Bishop-Stall, Shaughnessy. “Hung Over: The Morning After and One Man’s Quest for the Cure.” Penguin Books. 2018. · Bishop-Stall, Shaughnessy. “Weird Hangover Cures Through the Ages.” Lit Hub. 11/20/2018. https://lithub.com/weird-hangover-cures-through-the-ages/ · Brewer, Ebenezer Cobham. “The reader's handbook of allusions, references, plots and stories; with two appendices;.” https://archive.org/details/readershandb00brew/page/957/ · Danovich, Tove. “The Weird and Wonderful History of Hangover Cures.” 12/31/2015. https://www.eater.com/2015/12/31/10690384/hangover-cure-history · Dean, Sam. “How to Say 'Hangover' in French, German, Finnish, and Many Other Languages.” Bon Appetit. 12/28/2012. https://www.bonappetit.com/test-kitchen/ingredients/article/how-to-say-hangover-in-french-german-finnish-and-many-other-languages · Frazer, Sir James George. “The Golden Bough : a study of magic and religion.” https://www.gutenberg.org/files/3623/3623-h/3623-h.htm#c3section1 · “'Hair of the Dog that Bit you' in Dog, N. (1), Sense P.6.” Oxford English Dictionary, Oxford UP, September 2024, https://doi.org/10.1093/OED/6646229330. · “Hangover, N., Sense 2.” Oxford English Dictionary, Oxford UP, July 2023, https://doi.org/10.1093/OED/3221323975. · Hanson, David J. “Historical evolution of alcohol consumption in society.” From Alcohol: Science, Policy and Public Health. Peter Boyle, ed. Oxford University Press. 2013. · “Jag, N. (2), Sense 1.c.” Oxford English Dictionary, Oxford UP, June 2024, https://doi.org/10.1093/OED/3217891040. · MacDonald, James. “The Weird Ways Humans Have Tried Curing Hangovers.” JSTOR Daily. 1/25/2016. https://daily.jstor.org/weird-ways-humans-tried-curing-hangovers/ · Nasser, Mervat. “Psychiatry in Ancient Egypt.” Bulletin of the Royal College of Psychiatrists. Vol. 11. December 1987. · Office of Communications, Princeton University. “Desires for fatty foods and alcohol share a chemical trigger.” 12/15/2004. https://pr.princeton.edu/news/04/q4/1215-galanin.htm · O'Reilly, Jean. “No convincing scientific evidence that hangover cures work, according to new research.” Via EurekAlert. https://www.eurekalert.org/news-releases/938938 · Paulsen, Frank M. “A Hair of the Dog and Some Other Hangover Cures from Popular Tradition.” The Journal of American Folklore , Apr. - Jun., 1961, Vol. 74, No. 292 (Apr. - Jun., 1961). Via JSTOR. https://www.jstor.org/stable/537784 · Pittler, Max, et al. “Interventions For Preventing Or Treating Alcohol Hangover: Systematic Review Of Randomised Controlled Trials.” BMJ: British Medical Journal , Dec. 24 - 31, 2005, Vol. 331, No. 7531 (Dec. 24 - 31, 2005). https://www.jstor.org/stable/25455748 · Shears, Jonathon. “The Hangover: A Literary & Cultural History.” Liverpool University Press. 2020. Suddath, Claire. “A Brief History of Hangovers.” Time. 1/1/2009. https://time.com/3958046/history-of-hangovers/ · Van Huygen, Meg. “15 Historical Hangover Cures.” Mental Floss. 12/30/2016. · Weinberg, Caroline. “The Science of Hangovers.” Eater. 12/31/2015. https://www.eater.com/drinks/2015/12/31/10685644/hangover-cures-how-to-prevent-hungover · Wills, Matthew. “Treating Wounds With Magic.” JSTOR Daily. 9/14/2019. https://daily.jstor.org/treating-wounds-with-magic/ · Wurdz, Gideon. “The Foolish Dictionary: An Exhausting Work of Reference to Un-certain English Words, Their Origin, Meaning, Legitimate and Illegitimate Use, Confused by a Few Pictures.” Robinson, Luce Company. 1904. https://play.google.com/store/books/details?id=71QYAAAAYAAJ&rdid=book-71QYAAAAYAAJ&rdot=1 See omnystudio.com/listener for privacy information.

Episode 275 - Travel Writer Diana Spechler and I had plans to discuss about three relatively unknown gems to visit in Mexico, (Ajjic on Lake Chapata, Merida and Zihautanejo) but as often is the case when Diana and I chat, we got sidetracked and also delved into traveling and relationships Diana Spechler is a novelist, essayist, and travel writer, whose work appears in the New York Times, the Guardian, Harper's, Bon Appetit, GQ, Esquire, Washington Post, and many other publications. She is the author of the travel-writing Substack Dispatches From The Road Follow Diana Spechler of Substack See omnystudio.com/listener for privacy information.

Send us a textDiscover the captivating world of travel journalism with our esteemed guest, Robin Catalano, whose impressive portfolio includes features in The New York Times and National Geographic. Journey with us as Robin recounts her serendipitous path into journalism, from a childhood love for writing, sparked by her high school English teacher, to her unexpected pivot from archaeology to journalism after a transformative internship. Robin unveils her diverse career adventures, from corporate communications to magazine editing and her passionate return to journalism for the love of in-depth, long-form storytelling. Her dedication to travel, conservation, and food and beverage narratives underscores her commitment to high-quality content and the pressing need to protect our natural world.In this episode, Robin takes us behind the scenes of her storytelling process for Hidden Compass. She shares the intricate, two-year journey of crafting a narrative on Salem's Merchant Trade and an adventurous fossil hunt in New Brunswick with a paleontologist. Experience the resilience and revival of historic Chinatowns in Vancouver and Victoria through her eyes as she balances personal bucket lists with storytelling opportunities. Robin, embracing the role of an "uninfluencer," challenges the glossy veneer of social media to present authentic travel experiences. Tune in for her insights on working with PR professionals and her award-winning approach to bringing strong characters and honest narratives to life.Learn more about Robin at robinwriter.com. Read her work in the New York Times, National Geographic, Travel + Leisure, TIME, Smithsonian, Conde Nast Traveler, BBC, Robb Report, AFAR, Hemispheres, US News & World Report, Food & Wine, Bon Appetit, Fodor's, Roadtrippers, Thrillist, AAA, ROVA, Seattle Times, Albany Times Union, and more!Connect with her on:  Instagram: https://www.instagram.com/oncemoretotheshore/   LinkedIn: https://www.linkedin.com/in/robincatalano/  Thank you for listening!  Please take a moment to rate, review and subscribe to the Media in Minutes podcast here or anywhere you get your podcasts: https://podcasts.apple.com/us/podcast/media-in-minutes/id1555710662  

Episode 99 Cookies, Swaps, and Holiday Hacks: Expert Baking Tips from Hetal Vasavada   Get ready to elevate your holiday baking! In this episode of the Happy Hostess podcast, Kristie LaLonde interviews,  MasterChef alum and Desi Bakes author Hetal Vasavada. Hetal her favorite cookie recipes, foolproof tips for organizing a memorable cookie swap, and essential baking hacks every host needs to know. Whether you're a first-time baker or a seasoned pro, Hetal's advice will help you create delicious treats and unforgettable holiday moments. Plus, discover how you can use your entertaining and  baking skills  to support a meaningful cause this season!   Hetal Vasavada is a Bay Area-based cookbook author and blogger at Milk and Cardamom. Her recipes have been featured in New York Times, Food & Wine, and Bon Appetit. Her cookbook was named one of the best cookbooks of 2019 by the San Francisco Chronicle and The Washington Post. ~Resources~  Desi Bakes by Hetal Vasavada Cookies For Kids Cancer:  https://cookiesforkidscancer.org/   Challenge Butter:  https://challengedairy.com/ Connect with Hetal Vasavade:   milkandcardamom.com milkandcardamomsweets.com   Happy Hostess Website:- http://happycookbookparty.com/ Happy Hostess https://www.instagram.com/happyhostesscollective/ https://m.facebook.com/happyhostesscollective  https://www.happyhostesscollective.com/    

#craftbeer #jayz #playstation Did IGN nail the best PlayStation games of all time list? We dig into their list and give our two cents as to if they nailed the top 50 especially. Also, will draft (draught if you nasty) beer going the way of the dodo? According to a Bon Appetit article, yes, according to our draft-beer-loving selves, hopefully not. All that, plus the problem with beer flights and Jay-Z's accusations. Tune in, grab a wintery brew, and bundle up for a holiday-tinged throwdown of fun. Cheers! 0:00 Beer Intro 5:09 IGN's Top 100 PlayStation Games Of All Time 37:46 Is Draft Beer Going Extinct? 58:30 The Problem With Ordering Beer Flights 1:05:00 The Jay-Z Allegations 1:27:52 Cheers of the Week: Physical Media & Marvel Rivals 1:42:48 Beer Review Beer of the Week Brasserie Chouffe N'ice CHOUFFE Winter Beer

James Beard award-winning Atlanta chef, cookbook author, and AJC columnist Virginia Willis recently released a revised version of her 2008 cookbook, “Bon Appetit, Y’all!” She shares the special updates in this new edition with “City Lights” host Lois Reitzes. Plus, a new documentary spotlighting Athens rock band Five Eight will be screened at the Plaza Theatre on December 15. Frontman Mike Mantione and filmmaker Marc Pilvinsky discuss “Weirdo: The Story of Five Eight” with “City Lights” managing producer Kim Drobes.See omnystudio.com/listener for privacy information.

Are you fed up with small portion sizes? Does the label “gluten-free” make you sick? Do you want your arteries clogged with grease? If you answered yes to all 3 questions, then grab your stretchy pants and defibrillator because we've got a reservation at The Heart Attack Grill! It's a hospital-themed restaurant where nurses serve you humongous burgers deep fried in lard and then spank you if you fail to clean your plate. The owner, who calls himself Dr. Jon, proudly admits that his food will kill you. And he ain't kiddin'! Several loyal customers have dined and died there over the years. That's not only a fact, it's a selling point. But despite the grim prognosis, business is booming. It's become a kind of high calorie curiosity in Las Vegas. The very picture of American excess. Bon Appetit!Send us a message!Support the showDeath in Entertainment is hosted by Kyle Ploof and Alejandro DowlingNew episodes every week!https://linktr.ee/deathinentertainment

Sohla El-Waylly went from dreaming of Michelin Stars to being a YouTube Star. Her unique perspective as a self-taught chef, rather than a traditionally trained writer, led to opportunities at higher-profile outlets like Bon Appetit, the History network, and the New York Times. Listen now to learn about making meals for the internet, secrets of YouTube success, and her personal tech stack. Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

As another needed break from Politics on this Thanksgiving weekend, we once again share Bill's conversation with Ina Garten, recorded in 2020 at the height of the pandemic. Bon Appetit. Today's Bill Press Pod is supported by these unions fighting hard everyday for working men and women. The United Food and Commercial Workers Union,The International Association of Fire Fighters,The Laborers International of Union of North America,The International Brotherhood of Teamsters,The American Federation of Teachers,The International Association of Sheet Metal, Air, Rail and Transportation Workers,The United SteelworkersandThe Iron Workers Union.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The May issue of Bon Appetit celebrates all things beverages — from recipes that use vodka in unconventional ways to 15 cocktails you can make with just 5 bottles of booze. So here on Dinner SOS, we're joining the party! Shilpa joins Chris for a deep dive into the issue's cocktail recipes and a mailbag full of listener questions about alcoholic and non-alcoholic beverages. Then, they're both joined by BA staffers Dan Siegel and Sam Stone for a roundtable tasting of just a few beverages in the ever-growing NA category.

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you?Tune into our episode to unlock your best holiday meal. We're covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert.By the end of this episode, you'll discover:Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies sides and desserts that will impress your guests Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday! ***Sign up for our newsletter here for special offers and opportunities!***Links:Classic plug-in turkey roaster, How to dry brine a turkey from The Kitchn, and a digital meat thermometer, and Sonya's go-to roast turkey Turkey stock from roasted turkey wings from How Sweet Eats, and Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit, or perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes, and to reheat mashed potatoes from The KitchnHetty Lui McKinnon's sticky gochujang brussels sprouts from her cookbook

Erin is a cookbook author, recipe developer, and baker extraordinaire. She started baking as a young girl and put her skills to the test at the Culinary Institute of America. She's now published three award-winning cookbooks, all on baking, and hosts the binge-worthy series Bake It Up A Notch for Food52. Her work has appeared in The New York Times, The Washington Post, Food Network, Bon Appetit, Food52 just to name a few.    In this episode of That Was Delicious, Brooke and Erin discuss everything you need to know about making fantastic homemade pie from scratch, including best practices for prepping and baking pie dough, rookie mistakes that people make when baking pie, some of Erin's favorite recipes (and her favorite pies for beginners), plus a healthy dose of encouragement for anyone who may be new to pie baking (spoiler alert: you got this!).    Key Takeaways [04:18] Erin's love of pies started with family traditions and bonding moments with her grandmother over pie-making. [08:29] The communal nature of pie makes it an excellent opportunity to bring people together; it is inherently a "shared experience." [12:45] The "Sturdy Pie Challenge" is Erin's way of teaching proper pie-baking techniques to help achieve a stable, sliceable crust without sacrificing tenderness and flakiness. [15:52] The importance of par-baking (partially baking a crust) and blind baking (fully baking a crust) for achieving a sturdy and crispy pie base. [20:00] Chilling dough and understanding the role of butter temperature in achieving a flaky pie crust. [27:45] Allowing pies to cool at room temperature is essential for the pie to properly set and achieve the desired texture, even if patience is required. [35:29] Custard and cream pies are great starting points for beginners, as they are simpler to master compared to fruit pies. [45:55] The joy and creative fulfillment that come from baking, especially making pies, which Erin encourages everyone to explore.   Notable Quotes (06:17) “Pie is really meaningful to me on multiple levels, and I've always wanted to spread the gospel of pie.” – Erin Jeanne McDowell (09:35) “When in doubt, chill it out.” – Erin Jeanne McDowell (32:04) “Don't be afraid of a deeply golden brown crust. There's a big difference between deeply golden and burnt.” – Erin Jeanne McDowell (45:30) “Baking in general is like muscle memory, and the more you do it, the less scary and more automatic it becomes.” – Erin Jeanne McDowell   Resources Watch Erin's @food52 series, Bake It Up A Notch! Buy a copy of Erin's pie cookbook, The Book On Pie Get a copy of Erin's newest cookbook, Savory Baking Follow Erin on Instagram Follow Female Foodie on Instagram

In 1952, Ralston Purina first published a recipe for its now-famous Chex™ party mix as an advertisement in Life magazine. Although few people now make Chex™ mix (or any party mix) from scratch — especially since the advent of a pre-packaged version in 1985 — in this Iron Ladle Challenge, Erin, Sarah and Rachel are bringing back homemade party mixes.   With fun add-ins like Goldfish crackers and Sriracha, a preponderance of butter, and cups (and cups) of dry cereal, these fresh takes on classic recipes will inspire both nostalgia and creativity — just in time for the holiday season.  Erin's Spicy Sweet Tropical Party Mix Makes enough to fill 1 extra-large jade green Tupperware container (274-12) from the 80's. Combine in a very large bowl: 9 c assorted Chex™ cereals 3 c Bugles 2 c lightly salted peanuts 1.5 c small pretzels 2 c banana chips Heat in a small saucepan: 12 T butter 6 T Worcestershire sauce ½ c honey ½ c sriracha 1 t garlic powder 2 t salt When the butter is melted, transfer to a jar with a secure lid and shake well to fully combine the WORSHUSHER and sriracha with the melted butter. Pour the about a third of the liquid gold over the dry ingredients and stir gently, but thoroughly. Pour another portion of the tasty goodness over the cereal and such and stir. Finally, pour the last of the molten flavor over the crunchy bits and stir well, but don't crush the mixture. Spread the buttery mix onto two large cookie sheets. Bake at 275° for 45 minutes, stirring every 15 minutes. After 45 minutes, stir once more and increase to 325° and bake for 15 minutes. Remove from oven and let cool. The mix will crisp up as it cools. It will fit perfectly in your grandmother's big green Tupperware container. Optional: if your party people enjoy spice, you can sprinkle on some chili powder or cayenne when it finishes baking. But use caution. There are no takebacks with cayenne. Rachel's Kid-Friendly Party Mix View this image of the original Chex™ Mix on the Wheat Chex™ box!  The Original Chex™ Party Mix | Nuts and Bolts Snack Mix Recipe  Adjustments:  Remove peanuts and/or mixed nuts. Half of my kids don't see the point. Replace with Goldfish crackers.   Add 1 cup parmesan crisps. (So good, especially when baked with Worcestershire sauce.)  Replace bagel chips/rye chips with oyster crackers (regrettably), since my local grocery doesn't sell these items separately from premade party mixes.*  Note for next time: Increase the butter. Maybe even double it.   *This wasn't as tasty as I thought it would be. If I do this again and still can't find bagel chips, I'll just swap in an extra cup of Chex™, or try a different add-in altogether.    Sarah's Puppy Chow Party Mix My inspiration is from this recipe from Bon Appetit: bonappetit.com/recipe/puppy-chow-party-mix   Yield Makes about 5 quarts (YES FIVE QUARTS)  Ingredients  1 12-ounce box Rice Chex™ cereal (about 10 cups)  7 ounces bittersweet chocolate (70% cacao), chopped (about 1¼ cups)  ¾ cup creamy peanut butter  ¼ cup (½ stick) unsalted butter  1½ teaspoons kosher salt  1 teaspoon vanilla extract  2½ cups powdered sugar, divided  Add-ins 2 cups rye chips 2 cups butterscotch chips 2 cups thin pretzel sticks  Directions Place cereal in a large bowl. Heat chocolate, peanut butter, butter, and salt in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water), stirring, until chocolate is melted and mixture is smooth. Remove from heat and stir in vanilla. Pour chocolate mixture over cereal and toss with 2 spoons or spatulas until coated. Let cool slightly, about 10 minutes.  Transfer cereal mixture to a large clean bowl (so powdered sugar doesn't absorb into chocolate coating from original bowl). Sift ½ cup powdered sugar through a fine-mesh sieve onto cereal, coating entire surface. Toss to coat. Repeat 2 more times.  Transfer cereal mixture to 2 parchment-lined sheet trays, spreading evenly. Sift ½ cup powdered sugar over both trays (do not mix). Chill 2 hours or let sit at room temperature overnight (break into individual pieces, but leave some clumps, if sitting out overnight).  Transfer cereal mixture and powdered sugar from sheet trays to a large clean bowl and toss to coat. Sift remaining ½ cup powdered sugar over and toss to coat again. Add rye chips, butterscotch chips, and pretzels; toss to combine.  Do Ahead: Puppy chow can be made 2 days ahead. Store in an airtight container at room-temperature.  Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

We love Jamie Oliver so bloody much and he joined us live to co-host the show. Jamie played a round of ‘Kitchen Confessions' spilling all the tea on his relationship with Taylor Swift, if he really was in a Star Wars movie, and what the Gallagher brothers are like. Bon Appetit!  See omnystudio.com/listener for privacy information.

This episode's Community Champion Sponsor is Ossur. To learn more about their ‘Responsible for Tomorrow' Sustainability Campaign, and how you can get involved: CLICK HERE---Episode Overview: How can we democratize access to personalized nutrition care? Our next guest, Vanessa Rissetto, is revolutionizing the field as CEO and Co-founder of Culina Health. With a unique background blending nutrition expertise and business acumen, Vanessa has built a rapidly growing virtual nutrition platform that's covered by insurance. Under her leadership, Culina Health has expanded to over 90 registered dietitians, raised more than $20 million in venture funding, and is a trusted referral partner for physicians nationwide. As an underrepresented founder breaking barriers in both healthcare and tech, Vanessa is passionate about making quality nutrition care accessible to all. Join us to discover how Culina Health is transforming the nutrition landscape and improving health outcomes through personalized, expert-led care. Let's go!Episode Highlights:Led Culina Health to nearly $1 million in first-year revenue through organic growth and physician referrals, proving the demand for accessible nutrition care.Built trusted relationships with One Medical, where 60% of physicians now refer patients to Culina Health before specialty care providers.Maintained exceptional team retention, demonstrating strong company culture.Scaled to 4,500 monthly patient sessions while staying capital efficient, only expanding technology investment after Series A funding.Disrupted the industry by focusing on insurance coverage and medical partnerships instead of direct-to-consumer marketing.About our Guest: Vanessa Rissetto is a registered dietitian and the co-founder and CEO of Culina Health, a clinical nutrition care company she established in 2020. Prior to founding Culina Health, Vanessa served as the Director of Dietetic Internships at New York University (NYU), where she led clinical nutrition treatment for a diverse patient population and mentored early-career dietitians, many of whom now work at Culina HealthVanessa holds a bachelor's degree in history from Fordham University and a master's degree in marketing from NYU. She later pursued her passion for nutrition by completing her dietetic internship at Mount Sinai Hospital, where she worked as a senior dietitian for five years She is certified in Adult Weight Management (Levels I & II) by the Academy of Nutrition and Dietetics.Under Vanessa's leadership, Culina Health has raised $13 million in venture funding and has become a leading trusted care provider for physician referrals, with patient outcomes consistently surpassing industry averages. She has also cultivated an all-female leadership team that strives to make nutrition care more inclusive and accessible for everyone.A sought-after speaker, Vanessa is a frequent guest on the "Today" show and has shared her expertise at investor and industry summits such as Rethink, Graham & Walker, and Tensility. Her insights have garnered national press coverage in publications including The New York Times, Bon Appetit, Vogue, Women's Health, Shape, Good Housekeeping, Men's Health, Prevention, PopSugar, Well+Good, Refinery29, INSIDER, and Allure. Recently, Vanessa was honored by Goldman Sachs as one of the “Most Exceptional Entrepreneurs in 2023.” She has also been recognized by Essence as one of the "Black Nutritionists Who Will Change the Way You Think About Food," by Byrdie as one of the "Dietitians Carving Out Space for Black People in the Nutrition Industry," and by NPR as "A...

In this new series What's the TEA? host Jason Blitman gets the inside scoop on new books–authors are tasked with describing their books with 3 words using the letters T, E, and A. This episode features chef and restaurateur Jeremy Salamon talking to Jason about his cookbook, Second Generation.Jeremy Salamon is the James Beard–nominated chef and owner of the beloved Agi's Counter in Brooklyn, a 2022 pick for Bon Appetit's Best New Restaurants list and a 2023 Michelin Bib Gourmand award recipient. He began his career working under celebrated chefs in restaurants such as Locanda Verde, Prune, Buvette, and Via Carota, before becoming the executive chef of Manhattan restaurants the Eddy and Wallflower. He's been recognized by publications such as the New York Times, Food & Wine, Forbes, The New Yorker, Eater, Travel + Leisure, the Infatuation, and more. He lives in Brooklyn, New York, with his partner, Michael, and their cat, Sage. This is his first cookbook.BOOK CLUB!Use code GAYSREADING at checkout to get first book for only $4 + free shipping! Restrictions apply.http://aardvarkbookclub.comWATCH!https://youtube.com/@gaysreadingBOOKS!Check out the list of books discussed on each episode on our Bookshop page: https://bookshop.org/shop/gaysreading MERCH!Purchase your Gays Reading podcast merchandise HERE! https://gaysreading.myspreadshop.com/ FOLLOW!@gaysreading | @jasonblitman CONTACT!hello@gaysreading.com

Welcome to another delicious episode of Constellation. If you're hungry for some engaging conversation, we've got three meaty topics for you to feast on. First, Gene Park gets things cookin' with a discussion about our day jobs. What are the primary occupations that pay our bills, and how do we juggle our busy professions with our podcasting endeavors? Next, Micah wants to spice things up by talking about anger. Who or what makes us hot under the collar, and what strategies do we utilize to help us cool down before we boil over? Finally, Hoeg serves up a big batch of social media super stardom! The Hollywood Reporter has listed 'The 50 Most Influential Influencers' and LSM's favorite lawyer wants to talk about it. How familiar are we with this new wave of the most popular Instagram, YouTube and TikTok icons, and how are we all faring so far in this era of social media celebrity? Bon Appetit! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome ! Today's episode is the first of the Hot Lunch: Creepypasta series . Strap in and listen to todays story called “Memories of the Graveyard Shift”. Bon Appetit! Memories of the Graveyard Shift Written by D.D. Howard https://www.creepypasta.com/memories-of-the-graveyard-shift/

This week, we're excited to welcome Julia Kramer, a former deputy editor at Bon Appetit and acclaimed restaurant critic, who joins us to tell us about her career covering food. After honing her writing skills under the tutelage of literary giant David Foster Wallace, Julia found her calling in the vibrant world of food journalism. She cut her teeth at Time Out Chicago, where she fearlessly navigated the city's culinary scene, even taking a stint as a less-than-stellar barback at Danny's own Scofflaw. Her sharp wit, infectious enthusiasm, and discerning palate eventually landed her a coveted spot at Bon Appetit, where she traversed the nation in search of America's hottest new restaurants. In this episode, Julia opens up about the highs and lows of her culinary adventures, from the thrill of discovering hidden gems to the challenges of maintaining anonymity and balancing her own voice with the demands of a major publication. She shares candid insights into the changing landscape of food media, tells us about her favorite Substacks, and so much more. 

Send us a textIn this episode of Chefs Without Restaurants, host Chris Spear sits down with Jeremy Salamon, the talented chef behind Agi's Counter in Brooklyn and author of the newly released cookbook, Second Generation. Jeremy, a second-generation Hungarian Jew, has made waves in the culinary world, earning accolades like a James Beard Award nomination and a spot on Bon Appetit's Best New Restaurants list in 2022.Jeremy shares his journey from working in some of New York's finest kitchens, to how his Hungarian heritage inspired him to open Agi's Counter. We dive deep into his modern interpretations of traditional Hungarian dishes, the personal stories behind his cookbook, and how family traditions have influenced his career. Jeremy also discusses his approach to cooking, how his Hungarian-Jewish roots shape his dishes, and the importance of maintaining authenticity while innovating in the kitchen.JEREMY SALAMON and AGI's COUNTERFind Jeremy, Agi's Counter and Pitts on InstagramThe Agi's Counter WebsiteBuy the book Second GenerationCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show

Bon Appetit's annual Best New Restaurants list is live! This year, we're spotlighting 20 new American restaurants that we're particularly excited about. To celebrate the list's release, Chris sits down with Anna and Ni Nguyen, married couple and chef-owners of the Denver, Colorado restaurant Sap Sua. They talk about their partnership in and out of the kitchen and dig deep into the three Sap Sua recipes featured in this month's Bon Appetit magazine.Recipes:Fish with Coconut CaramelBrown Butter Scrambled Eggs Over RiceTofu with Hot Oil Chimichurri

Hours before kickoff on Sunday, cellphone video shows Miami Dolphins' wide receiver Tyreek Hill face down in handcuffs on the side of a road. It happened a block away from Hard Rock Stadium, where the Dolphins play. Hill says he was stopped for speeding, briefly detained and then released.James Brown, the host of ‘NFL Today,' breaks down the many storylines in an action-packed first week of football season.For the first time in over 40 years, there will be a new host on "Wheel of Fortune" as Ryan Seacrest makes his hosting debut on the show. Seacrest is taking over for Pat Sajak, who retired in May.Drew Barrymore and her ‘Drew's News' co-host Ross Mathews join ‘CBS Mornings' for a special edition of ‘Talk of the Table.'David Begnaud shares the story of "Trash the Clown," a viewer-submitted feature about a mother determined to clean up her town and inspire others to do the same.Bon Appétit's Elazar Sontag and Jamila Robinson discuss the top new restaurants, the chefs behind them, and the focus on collaboration and sustainability shaping this year's picks.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Elazar Sontag is a James Beard and National Magazine Award-nominated writer and editor. He's also a Forbes 30 Under 30 recipient. Most importantly, he is currently trying for a 400-pound deadlift. He joined Julia Turshen to talk about powerlifting, eating, queerness, bodies and more.Follow-up links:To pre-order Julia's new book, WHAT GOES WITH WHAT, head here!To sign up for Julia's weekly newsletter, head here.BUILT FOR THIS: THE QUIET STRENGTH OF POWERLIFTING, Julia's long-form essay, can be read here or listened to here.Watch the video about the Queer Barbell Club Julia started at her gym.Follow Elazar on IG right here!

In this special episode of Dinner SOS, Bon Appetit and Epicurious Editor in Chief Jamila Robinson sits down with chef René Redzepi and writer Matt Goulding, two of the creators of the new Apple TV+ series Omnivore. They talk about the pursuit of deliciousness, and the actions we as consumers and eaters can take to make choices that better support the people making our food. 

On this podcast episode, Kaitlin Leung co-founder of the family business @thewoksoflife share her experience and tips on how to start a successful family business. Since its founding in 2013, The Woks of Life has become the #1 online resource for approachable, creative, authentic Chinese recipes in English. Through their popular recipe site and diverse social media community, Bill, Judy, Sarah and Kaitlin Leung share inspiring recipes and their family's culinary genealogy with millions of home cooks. With the debut of their highly-acclaimed, New York Times bestselling cookbook The Woks of Life: Recipes to Know and Love from a Chinese American Family in 2022, the family has served up even more of their sought-after recipes and culinary stories to hungry fans and new audiences. The Leungs have been featured in numerous press outlets, including Magnolia Network's Family Dinner with Andrew Zimmern, Food Network's Family Meal, as well as Bon Appetit, Good Morning America, NPR, The New York Times, and many more. WHAT KAITLIN DISCUSSED: 1. the story behind the founding of The Woks of Life and how their family business journey began in 2013 2. What inspired her family to focus specifically on providing approachable, creative, and authentic Chinese recipes in English 3. How they manage the dynamics of working together as a family in a business setting 4. How they leveraged their popular recipe site and social media community to grow their family business and connect with millions of home cooks 5. Key factors that contribute to the longevity and sustainability of a family-run business AND SO MUCH MORE HOW TO KEEP UP WITH KAITLIN AND HER FAMILY: Via their website: https://thewoksoflife.com/ On Instagram: https://instagram.com/thewoksoflife ❤ Get the best-selling Clever Girl Finance Books: clevergirlfinance.com/books ❤ Get access to 30+ free courses, worksheets, savings challenges, and our favorite banking resources: clevergirlfinance.com/course-packages/ ❤ Read the Clever Girl Finance Blog: clevergirlfinance.com/blog ❤ Follow us on Instagram: instagram.com/clevergirlfinance

Juneteenth, celebrated on the 19th of June, may be our newest national holiday, but Black Americans — particularly Texans — have been celebrating it for years. Bon Appetit and Epicurious Editor-in-Chief Jamila Robinson sat down with chef, TV host, and entrepreneur Carla Hall to dig into how they mark Juneteenth, who's allowed to join the celebrations, and what they're cooking this year. Recipes Mentioned:Hibiscus, Orange, and Vanilla Agua FrescaRuth's Lima Beans with Smoked Turkey TailBrown Butter Peach CobblerLemon-Pepper Catfish Nuggets with Pepperoncini DipGlazed Funnel Cake with Fruit Confetti

This week, Jules chats with Chala June (food writer and former associate editor at Bon Appetit) about what it is to queer food, the labor politics of the food service industry, and the camp of early Food Network programming. Click HERE to support Human Rights Campaign. Learn more about your ad choices. Visit megaphone.fm/adchoices