Podcasts about bon appetite

Hello! How have you been? Ah…sorry to hear that, but enough about you. We've got a bumper podcast to get through so strap in. Allen tells us about his trip to Alton Towers, and what rides he chickened out from. Pete uncovers the latest about the new Universal Theme park due to open this Summer in Florida, and Dean still struggles to understand what or where his Alexa is.Add to this memories of the late Val Kilmer, stir in Pete's Massive Movie Dump™, bake for 45 mins in a Dutch oven and you've got yourself quite the entrée. Bon Appetite! So, don't forget to leave a tip, but whatever you do…Don't Go Outside! 

Just like your favorite side at the church potluck, not all cooking shows are created equally. We discuss the backgroundof tv programming centered around food and cooking. Then we give you our picks for good viewing and good eatin'!Bon Appetite

While everyone is stuffing their face during the holiday, we will be discussing cannibal comedies from the 1980s. Bon Appetite! The Founder and Chief Programmer of The BizarroLand Film Festival, Stephen Stull, joins us for this delicious discussion about the films Eating Raoul (1982), Lucky Stiff (1988) and Parents (1989). To learn more about the BizarroLand Film Festival, click HEREOriginal Music and episode audio mastering by Beau Hitt. Check out more of Beau's music at the link below.https://spoti.fi/3OcxTMSFollow us on :FacebookInstagramLetterboxd

Bryan and Peter talk about their Friday morning runs. Then they introduce a brand new segment called Clyde Army Kitchen. And they bring back the fan-favorite Thought Platform. Bon Appetite! 

Today's episode is about memories from my childhood about pickling cabbage. In the Slovak lesson, you will learn some new words from my kitchen vocabulary and practice more Slovak verbs in the imperative. You will also learn how to say “Bon appetite!“ in Slovak. At the end of this episode, you can find my instructions on how to pickle cabbage for the winter. Episode NotesIn today's episode, I'm talking about memories from my childhood about pickling cabbage. In the Slovak lesson, you will learn some new words from my kitchen vocabulary and practice more Slovak verbs in the imperative. You will also learn how to say “Bon appetite!“ in Slovak. At the end of this episode, you can find my instructions on how to pickle cabbage for the winter. Slovak lesson1. čerstvé hlávky kapusty (fresh heads of cabbage)2. soľ (salt)3. čierne korenie (black pepper)4. rasca – semená (caraway seeds)5. kopor (dill)6. bobkové listy (bay leaves)7. malé jablká (small apples)8. čistý sud (clean barrel)9. strúhadlo na kapustu (cabbage grater)10. nôž na rezanie kapusty (knife for cutting cabbage)11. drevená doska (wooden board)12. ťažký kameň (na váženie) (heavy stone (as an extra weight))13. Dobrú chuť! Bon appetite!Ako nakladať kapustu na zimu Príprava1. Zber a čistenie kapustyPo zbere dôkladne očistite a umyjte hlávky kapusty.Odstráňte všetky poškodené listy.Očistenú kapustu položte na stôl alebo lavicu prikrytú čistou plachtou.2. Nakrájajte kapustuHlavy kapusty nakrájajte na štvrtiny.Potom kapustu nastrúhajte na tenké prúžky.3. Pripravte sudPred naložením kapusty, sud dôkladne očistite.Umyjte ho a opláchnite čistou vodou.Potom ho osušte uterákom.4. Pripravte koreninyZmiešajte korenie: soľ, čierne korenie, rasca, kôpor a bobkové listy. Na dno suda položte niekoľko celých listov kapusty.5. Vrstvenie a tlačenie kapusty: (Layering and pressing cabbage)Nastrúhanú kapustu nakladajte do suda po vrstvách.Po každej vrstve navrch rovnomerne posypte zmesou korenia. Kapustu pevne zatlačte, aby ste odstránili vzduchové vrecká.6. Uzatvorte sudKeď je všetka kapusta v sude, prikryte ju vrstvou celých kapustných listov.Na vrch položte čistú drevenú dosku a potom ju zaťažte ťažkým kameňom.7. Doba kvasenia Sud prikryjeme pokrievkou a necháme na chladnom a tmavom mieste kvasiť.Úplné prekvasenie kyslej kapusty bude trvať asi 6 týždňov, v závislosti od teploty.Občas skontrolujte, či kapusta zostane ponorená, a odstráňte penu, ak sa vytvorí na povrchu.8. Tip na záverKeď je kyslá kapusta úplne vykvasená, uskladnite ju na chladnom mieste.Môžete ju nechať v sude alebo ju preložiť do menších nádob.Timestamps00:35 Introduction to the episode02:36 Pickling cabbage - a family affair03:49 Fun fact 108:54 Fun fact 209:59 Slovak lesson15:30 Instructions: How to pickle cabbage 19:30 Instructions with English translation25:07 Final thoughtsIf you have any questions, send it to my email hello@bozenasslovak.com. Check my Instagram https://www.instagram.com/bozenasslovak/ where I am posting the pictures of what I am talking about on my podcast. Also, check my website https://www.bozenasslovak.com © All copywrites reserved to Bozena O Hilko LLC

We are in the thickness of October and chewing are way through this delicious prime rib roast of a month and absolutely savoring every morsel of its fatty, sweet, succulent, complex, flavorful, protein body. What a world we live in that us two gents from the big city are able to rap with you all about the bountiful bounty that is Chicago sports. Lucky is too little a word, yet its hard not to feel that way while mopping up the sweet sporty juices of a tender beef steak with a fresh baguette of data and fandom. Bon Appetite.

Welcome Scott back as he, Ryan, Boston, and Jamie pick their favorite songs from 1992 for the Vault! Also Scott has an update on the foster kittens, (link below for adoption!) They also do their best Julia Child impressions, have a double taste test, and discuss cover songs in general. AND Scott has a Freshtion!!! All this PLUS a new Bingy segment and recommendations! Bon Appetite!

For those who want a megadose of Tangents shenanigans, this compilation is for you! In the many seasons of Tangents we've covered lots of interconnected topics, and now you can listen to them back-to-back like the best podcast many-feature ever. This compilation has been handcrafted from premium ingredients, sifted and whisked together with care, and baked to podcast easy listening perfection. Bon Appetite! Original episodes: S1 E5 - Eggs, original airdate: December 11, 2018 S2 E18 - Sugar, original airdate: March 10, 2020 S2 E26 - Salt, original airdate: May 5, 2020 S2 E38 - Milk, original airdate: August 18, 2020 S3 E44 - Yeast, original airdate: January 18, 2022 Sources for each episode can be found in the descriptions of the original episodes. Want more SciShow Tangents? Check out hundreds more episodes of our podcast here: https://scishow-tangents.simplecast.com, or wherever you get your podcasts! Head to https://www.patreon.com/SciShowTangents to find out how you can help support SciShow Tangents, and see all the cool perks you'll get in return, like bonus episodes and a monthly newsletter! And go to https://store.dftba.com/collections/scishow-tangents to find great SciShow Tangents merch! A big thank you to Patreon subscriber Garth Riley for helping to make the show possible! Follow us on Twitter @SciShowTangents, where we'll tweet out topics for upcoming episodes and you can ask the science couch questions! While you're at it, check out the Tangents crew on Twitter: Ceri: @ceriley Sam: @im_sam_schultz Hank: @hankgreen

Bon Appetite!  August is National Sandwich Month on "Spill With Me, Jenny D" podcast and  I had the pleasure to down with Debbie Massetti, co-owner of LaBella Bean. In this Episode you will learn the history of Debbie's family-owned restaurant in Pittsburgh. From cherished family recipes to the bustling life of running a beloved local eatery, Debbie shares her journey and the essence of Italian culinary tradition. Discover the story behind LaBella Bean's most popular sandwiches, their famous Nunny's homemade dressings, and the vibrant community that supports them. Whether you're a food enthusiast or simply love a good story, this episode offers a delightful mix of laughter, nostalgia, and delicious food insights. Don't miss out on learning about the special weekly menus and the love that goes into every dish at LaBella Bean. Make sure to try their specialty coffees too!  Tune in your mouth will be watering by the end of this episode! https://labellabean.com/ Also available on my Youtube page. http://www.youtube.com/@Spillwithmejennyd Follow and Subscribe to get the newest episodes. https://www.spillwithme.com/meet-jenny-d Thank you TaTa-Toos for the beautiful space.https://www.tata-toos.com/

Bon Appetite!  August is National Sandwich Month on "Spill With Me, Jenny D" podcast and  I had the pleasure to down with Debbie Massetti, co-owner of LaBella Bean. In this Episode you will learn the history of Debbie's family-owned restaurant in Pittsburgh. From cherished family recipes to the bustling life of running a beloved local eatery, Debbie shares her journey and the essence of Italian culinary tradition. Discover the story behind LaBella Bean's most popular sandwiches, their famous Nunny's homemade dressings, and the vibrant community that supports them. Whether you're a food enthusiast or simply love a good story, this episode offers a delightful mix of laughter, nostalgia, and delicious food insights. Don't miss out on learning about the special weekly menus and the love that goes into every dish at LaBella Bean. Make sure to try their specialty coffees too!  Tune in your mouth will be watering by the end of this episode! https://labellabean.com/ Also available on my Youtube page. http://www.youtube.com/@Spillwithmejennyd Follow and Subscribe to get the newest episodes. https://www.spillwithme.com/meet-jenny-d Thank you TaTa-Toos for the beautiful space.https://www.tata-toos.com/  

Send us a Text Message.Take a trip to Ancient Greece with Sarah and The Shrub as they chat about a little tincture not too far off from shrubs - The Oxymel! ***- “Oxymel” (Wikipedia) https://en.wikipedia.org/wiki/Oxymel - Slagle, Ali. “Oxymel is the Tart, Herbal Tonic You Can Make at Home.” Bon Appetite, 2 Nov. 2017. https://www.bonappetit.com/story/make-oxymel-herbal-tonic - Deluca, Leo, “Ancient Honey-and-Vinegar Combo Could Actually Treat Infected Wounds.” Scientific American, 1 Oct. 2023. https://www.scientificamerican.com/article/ancient-honey-and-vinegar-combo-could-actually-treat-infected-wounds/ - “Hippocrates” (Wikipedia) https://en.wikipedia.org/wiki/Hippocrates- “Sekanjabin” (Wikipedia) https://en.wikipedia.org/wiki/Sekanjabin ***ig: @shrubbish_podemail: shrubbishpodcast@gmail.comWhile I want to bring levity to the table, this podcast does contain descriptions of substance abuse. If you or someone you know needs help, the SAMHSA (Substance Abuse and Mental Health Services Administration) hotline is available 24/7 at 1-800-662-HELP (4357).

Bio:Renato Poliafito began his career as a designer in New York City after graduating from Skidmore College in 1996. Following years of print and online design work, he felt inclined to entertain his love for coffee and desserts. Being a self-taught cook (with a little inspiration from watching his mom in the kitchen), Renato changed career paths and traded his creative director status for that of café manager. After a year of intensive training, research and saving, Renato teamed with Matt Lewis to open Baked. Baked formed the foundation of a renaissance in Brooklyn's waterfront Red Hook neighborhood, and the several cookbooks he co-authored earned him the industries top accolades as well as international acclaim, culminating in a line of mixes, granola, bakeware, the opening of a location in Tokyo and two James Beard nominations. Matt and Renato have written three subsequent cookbooks, the last being Baked Occasions, published in 2014. In 2017, Renato decided to leave Baked and open Ciao, Gloria; an Italian bakery and cafe in Brooklyn. His fifth cookbook, Dolci! explores the intersection of American, Italian, and Italian American desserts. Renato has been featured in the New York Times, O Magazine, The Wall Street Journal, Food and Wine, Bon Appetite, People Magazine, and many more. In addition, he has written recipes for Bon Appetit, Food and Wine, Health Magazine and has appeared on Good Morning America, The Food Network, MSNBC, the Today Show, and more. Dolci!: American Baking with an Italian Accent: A Cookbook https://www.ciaogloria.com/about  (@renatoinbrooklyn) ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

When it comes to food allergies, there is no wiggle room. It is imperative that you do everything within your power to keep your students safe while on tour. In this episode of Teacher Show Me the World, I interview Rachel Gurk from the award winning food blog RachelCooks.com. Rachel discusses the best way a Group Leader can help keep their students with food allergies safe while traveling abroad. She speaks from her own experiences due to the fact her own children have severe food allergies.Rachel and her recipes have been featured on the Cooking Channel, the Today Show, Huffington Post, Bon Appetite, Better Homes and Garden, Country Living and more.Included with this podcast are two essential resources that EVERY Group Leader should provide to students before embarking on a tour. The first resource is Food Allergy Travel Cards, available in 14 languages to accommodate various food allergies. Simply print these cards on sturdy card stock, laminate them, and ensure your students carry them to use when dining out or shopping during the trip.In addition, download this free resource, and share it with your travelers before Departure Day. This resource covers the Top 5 Food Allergy Apps every traveler should download before the trip.Each App has a detailed explanation and hyperlinked for easy downloadable access.*Have you always wanted to travel the world with your students , but you don't know where to begin? CLICK HERE to learn how to take your students on an adventure of a lifetime!Are you already a teacher who shows your students the world? Visit www.teachershowmetheworld.com and be sure to check out these free educational travelresources to help you show your students the world.Join our FaceBook Group of like-minded teachers and connect, learn from and be inspired by other teachers who show their students the world.

Today's episode is about the traditional Easter dishes in Slovakia. In the Slovak lesson, you are going to learn new words related to today's topic. You will also learn how to say “Wishing you joyful Easter” and “Bon apetite “in Slovak. At the end of this episode, you can find my recipe for Slovak Easter bread Paska. Episode notesIn today's episode, I'm talking about the traditional Easter dishes in Slovakia. In the Slovak lesson, you are going to learn new words related to today's topic. You will also learn how to say “Wishing you joyful Easter” and “Bon apetite “in Slovak. At the end of this episode, you can find my recipe for Slovak Easter bread Paska. Slovak lesson1. múka ( flour)2. cukor (sugar) 3. vanilkový cukor (vanilla sugar)4. droždie (yeast)5. mlieko (milk)6. maslo (butter)7. vajce (egg)8. vaječný žltok (egg yolk)9. vaječný bielok (egg white)10. vykysnúť (to rise, to leaven)11. miešať (mix)12. miesiť to (knead)13. krájať (slice)14. potrieť (to rub)15. piecť ( to bake)16. Dobrú chuť! (Bon appetite / Guten Appetit) Easter bread PASKA recipe: Suroviny:400 gramov polohrubej múky (v Amerike univerzálna múka)21 gramov čerstvého droždia50 gramov (¼ pohára) kryštálového cukru2 dl (2 šálky) plnotučného mlieka½ lyžičky vanilkového cukru½ lyžičky soli100 gramov (½ pohára) veľmi mäkkého masla3 vaječné žĺtky (alebo 1 vajce a 1 žĺtok)1 vajce na potretie bochníka pred pečením Postup (približne 125 min.)1. Zmiešajte ½ teplého mlieka, 1 lyžičku cukru a všetky droždie. Necháme na teplom mieste kysnúť 10-15 minút.2. Vo väčšej miske zmiešame suché ingrediencie: múku, kryštálový cukor, vanilkový cukor. Pridáme zvyšok mlieka, maslo a žĺtky.3. Pridáme pripravený kvások a všetko spolu vymiesime na vláčne cesto. Cesto v miske zakryte potravinovou fóliou. Položte naň čistú kuchynskú utierku. Cesto necháme kysnúť, asi hodinu.4. Vykysnuté cesto vytvarujeme do tvaru bochníka a vložíme do okrúhlej, jemne vymastenej formy kysnúť ďalších 30 minút.5. Rúru predhrejte na 180 °C (350 °F), rošt by mal byť v strednej časti.6. Bochník narežeme nožom priečne, aby sme na vrchu urobili kríž. Bochník potrieme rozšľahaným vajíčkom.7. Pečieme vo vyhriatej rúre 40-45 minút pri teplote 180°C ((350°F). Necháme úplne vychladnúť a podávame.TRANSLATIONIngredients (approx. 4 servings)400 grams (2 and ½ cups) semi-coarse flour (all purpose flower in America)21 grams (1 and ½ tablespoon) fresh yeast 50 grams (¼  cup) of granulated sugar2 dl (2 cups) whole milk½ teaspoon of vanilla sugar½ teaspoon salt100 grams (½ cup) of very soft butter3 egg yolks (or 1 egg and 1 egg yolk)1 egg to brush the loaf before baking it Timestamps00:32 Introduction to the episode02:30 About Easter days and traditional Easter food in Slovakia10:19 Fun fact18:11 Slovak lesson16: 20 Easter bread PASKA recipe in Slovak19:07 Translation of Easter bread PASKA recipe in English21:44 Final thoughtsIf you have any questions, send it to my email hello@bozenasslovak.com. Check my Instagram https://www.instagram.com/bozenasslovak/ where I am posting the pictures of what I am talking about on my podcast. Also, check my website https://www.bozenasslovak.com © All copywrites reserved to Bozena O Hilko LLC

Tractor Beverage anyone? Jason Molburg (Sr. Regional Sales Manager) and Luke Emery (Chief Customer Officer) from Tractor stop by to chat all about it. Luke generates a positive impact on the lives of others by building relationships with like-minded pouring partners to support sustainability and organic choices.  A 20 year veteran of Coca-Cola Company, Luke left Corporate America to build a brand that aligns with both his values and the values of the consumers he serves.Listen in as we talk all about Tractor Beverage and its mission to provide organic and better-for-you beverage options. The importance of customer service and sustainability in the beverage industry. This weeks "In the Weeds" consists of tasting a variety of Tractor Beverage flavors. This was such a refreshing conversation (both literally and figuratively). Bon Appetite!Follow Tractor:Drink TractorLinkedIn: Luke EmeryLinkedIn: Jason MolburgStop by your local Chipotle to try today! Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

Everyone loves a good meal… Chicken, Mashed potatoes, Mac and cheese, Collard Greens

Chef Alex Seidel is a force in the world of farm to food. From winning the James Beard Best Chef SW in 2018, critically acclaimed restaurants Fruition and Mercantile, to starting his own farm and creamery, Alex walks the talk. His most recent endeavor is Chook Chicken, a Colorado-based fast-casual, emerging growth chain restaurant with three units to date. Chook serves up rotisserie chicken seasoned and cooked to perfection along with delicious veggies and sides. Their mantra is “Delicious Food, Sources Right, Fit for All. Lovely.” Born in 1973 in Wisconsin, Seidel began his culinary career at 14, serving as sous chef at Racine's Main Street Bistro by age 20. He attended culinary school at Western Culinary Institute in Portland, Oregon, finishing at the top of his class.Alex Seidel is chef-owner of Fruition Restaurant, Mercantile dining & provision, Füdmill and Chook. Alex, Fruition and Mercantile have been fortunate to find themselves featured as Chef of the Year and Best Restaurant rankings in numerous local and national magazines and guides including Denver Magazine, 5280, Bon Appetite, Gayot, and Zagat, and alumni from the restaurants have gone on to receive similar honors. Seidel himself has been the recipient of many accolades, including Food & Wine magazine's Best New Chef in 2010, Chef of the Year titles from local media including Denver Magazine and 5280. Seidel was awarded the 2018 James Beard Foundation Best Chef: South West. In addition to his restaurants, Seidel owns Fruition Farms Creamery, Colorado's first artisan sheep's milk creamery, located in Larkspur, Colorado. Seidel participates in numerous off-site events for both charitable and fine dining experiences. He very much enjoys furthering the culture of cuisine all the while staying down to earth and championing such causes as food advocacy, mindfulness when it comes to eating habits and waste. Becoming a chef and a business owner has allowed him to hone his very impressive skills while controlling the ingredients and the sourcing of his provisions. Subscribe to the MenuMasters YouTube channel for more culinary inspiration https://www.youtube.com/@menumastersawards. Get more info on MenuMasters Awards at https://menumastersevent.com/

Today I'm joined by chef Aaron Johnson. Aaron shares some of his favorite hunting stories including some urban hunts along with some of his background as a chef. Very educational and entertaining interview. Bon Appetite!

Holy, how time flies. In this special cast we talk about all our favorite moments from both the show and the cast. Bon Appetite! @PandaSightings for socialsEmail us questions and hellos at PandaSightings@Gmail.comhttps://patreon.com/PandaSightingsThank you for listening! Words cannot express how lovely this has all been~ 

In this epsiode of Old Dad / New Dad, Old Dad (Sonny) and New Dad (Josh) hang out with Chef Dad (Tim Mozell) to celebrate Valentine's Day with a delicious risotto recipe, and discuss how cooking can be a great bonding experience for you and your children! Bon Appetite!

In this epsiode of Old Dad / New Dad, Old Dad (Sonny) and New Dad (Josh) hang out with Chef Dad (Tim Mozell) to celebrate Valentine's Day with a delicious risotto recipe, and discuss how cooking can be a great bonding experience for you and your children! Bon Appetite!

It's February, and I have decided to lighten up given the heaviness of January's long days. Today kicks off a month of mindful conversations about healthy eating and easy meals! My guest today is Culinary Nutrionist, Michelle Fox. She is a former dancer who has danced her way to a healthier relationship with food. Michelle is a Master at helping folks make new and healthy choices.She has so much to say! 3 things to think about:1. Sugar is as addictive as cocaine. She can help you kick your sugar habit once and for all.2. Meal Plan! It is the pillar of saving time and money. 3. You are WORTHY of taking time to meal plan, meditate and change your mindset around food. It sounds like alot, but it's all connected and one thing will lead to another. Promise.And as a Dancer, Michelle always puts on Tropical House on Pandora when she is cooking. I, personally listen to the soundtrack from The Bear, a Hulu show about a Chef in Chicago. You can get a recipe for a sugar-free snack at https://www.michellefox.com/blog/sugar-free-snacksYou can grab another idea here for a Smoothie that will fill your body and soothe your mind https://www.michellefox.com/blog/kissed-by-an-angel-smoothieAnd, best of all...learn how to store your fruits and veggies so they last longer and you can make the most of what you buy https://www.michellefox.com/freshveggiesAnd...not only is she doing all this, she ALSO has a new podcast! Healthy Sexy Nutrition with Michelle Fox. Check it out.   https://podcasts.apple.com/us/podcast/healthy-sexy-nutrition/id1642090954Wanna learn more and connect with Michelle for more ideas on meal planning, energy fueling and mindful eating? You can find her at https://www.michellefox.com/Bon Appetite! Please follow my blog, The MindFULL Creative. It's the inspiration for this podcast and has tons of ideas and links to fill your mind with fresh perspectives! https://themindfullcreative.comBe in touch with me! You can DM me on Instagram and let me know what you think, what you like and if you'd like to be a guest and fill our minds! https://www.instagram.com/mindfullconversations/And, if I have mentioned a book in this episode, click to easily buy it! Support Local Bookstores, shop my page and fill your mind. https://bookshop.org/shop/mindfullconversations

If given the choice, it looks like most of our listeners would prefer a personal chef. I hope someday you can all have personal chefs. Bon Appetite!Podcast Website: https://atozenglishpodcast.com/jack-chat-33-bon-appetite/Join our WhatsApp group here: https://forms.gle/zKCS8y1t9jwv2KTn7Check out Jack's course books here: http://www.darakwon.co.kr/books/listProduct.asp?pc_id_2=7&pc_id_3=29Send questions and comments to: atozenglishpodcast@gmail.comIntro/Outro Music: Eaters, song Dig Your Own Soul (eatersmusic2000) https://freemusicarchive.org/music/eaters/an-evening-with-tuck-pendleton/dig-your-own-soul/Support this podcast at — https://redcircle.com/the-a-to-z-english-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Arik makes an important call, Allen explains flavour, Arik invents football, Allen counts smiths, and we discover Ethiopian Time. Bon Appetite on blue raspberry Serious Eats on banana flavour History of American football William Webb Ellis Association football Blacksmith, whitesmith, greensmith, and brownsmith Fun Fact 36 – Joey Two-Lies Travel Tips for Ethiopia If you have a meeting in Ethiopia, you'd better double check the time

Thanksgiving superhero Rick Rodgers is with us this week! And just in time for Thanksgiving! Rick and Denise talk about cooking for the holidays, making it easier on yourself, and the importance of lists, lists, and more lists. As the author of Thanksgiving 101, he knows his way around Thanksgiving! Below Rick give us his recipe for Cranberry, Ginger, and Lemon Chutney. Rick is a legendary cookbook author and award-winning culinary teacher. He is an expert on the desserts and history of the lively cafes and legendary bakeries of Vienna, Budapest, and Prague. At CoffeeAndCake.org Rick teaches you how to recreate these famed baked goods in your own kitchen. As the author of the best-selling book, Kaffeehause, Rick is uniquely equipped to share these iconic recipes. There are upcoming joint classes with Rose Levy Beranbaum and Michelle Polzine, not to be missed! Bon Appetite magazine awarded Rick the prestigious Food and Entertaining Award for “Outstanding Culinary Teacher,” an honor he shares with only a handful of other educators.   RICK'S LINKS: Website: https://coffeeandcake.org Kaffeehause: https://www.amazon.com/Kaffeehaus-Exquisite-Desserts-Classic-Budapest-ebook/dp/B09NN6SM2B/ref=sr_1_1 Thanksgiving 101: https://www.amazon.com/Thanksgiving-101-Celebrate-Americas-Favorite/dp/0061227315/ref=tmm_pap_swatch_0 Instagram: https://www.instagram.com/cookbookrick/ Facebook: https://www.facebook.com/CookbookRick Cranberry, Ginger, and Lemon Chutney Makes about 3 cups, 12 servings From THANKSGIVING 101 by Rick Rodgers I have created countless recipes for homemade cranberry sauce over the years, but this is the one that I garners the most requests. Everyone loves its zesty, sweet, and spicy combination of flavors, and it really enlivens a traditional menu. Remember, cranberry sauce keeps forever, so you can make it will ahead of the main event or keep leftovers a few weeks.   1 medium lemon                  One 12-ounce bag fresh or frozen cranberries, rinsed, soft berries discarded       2 cups granulated sugar ½ cup (¼-inch dice) crystallized ginger (about 2½ ounces) ⅓ cup finely chopped yellow onion 1 garlic clove, minced 1 jalapeño pepper, seeded and minced 1 cinnamon stick ½ teaspoon dry mustard ½ teaspoon salt Using a Micrograter or the small holes on a box grater, remove the yellow zest from the lemon. Using a small, sharp paring knife, cut away and discard the thick white pith. Cut the lemon in half horizontally and pick out the seeds with the tip of the knife. Dice the lemon flesh into ¼-inch pieces. In a medium, nonreactive saucepan, combine the cranberries, diced lemon and zest, sugar, ginger, onion, garlic, jalapeno, cinnamon stick, mustard and salt. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. Cool completely. (The chutney can be prepared up to 3 weeks ahead, covered tightly and refrigerated.) Remove the cinnamon stick just before serving. Serve at room temperature.   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. SHOW LINKS: Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

On the menu, Melky the well SEASONED vet Introduces you to the freshly hatched T-Rex in his first ever podcast. Burgers from Port Hope onto Korean Beef Tacos in Burlington. Find out what happens to these two foodies at the Black Swan (Burlington location). It will leave your taste buds sour. Bon Appetite!

Today's episode is about #TheBear. It's on #Hulu, and so many restaurant and bar industry people have been talking about this show. I have to say I was late to The Bear. Basically, I don't trust anything on TV to get it right. There have been a few movies and a few TV shows here and there about the restaurant industry, and they miss it by a mile. You know every chef is spotless, the kitchen is super clean, no one is dirty, no spills. And that is bullshit. So, I was skeptical of the show. Then I started to see articles in the Atlantic, Bon Appetite, and the New York Times about how #TheBear showed the manic and toxic environment that restaurants can have. And I got hooked on the show and binged it one setting. That's how good I thought this show was and, more importantly, how I thought this show got so much right.  So today, I'm talking to San Francisco Chef Freedom Rains. Freedom has worked at restaurants such as Boulevard, Incanto, Flour, and Water and now is Executive chef at Amano in Hayes Valley. And we get his take on the show and restaurants in San Francisco. www.amanosf.com/chef/ www.chefchriscosentino.com www.chezpanisse.com/1/ #alicewaters www.acmebread.com www.laurachenel.com www.zunicafe.com #jeremiahtowers            

Everyone's favorite med student, Steven Parra, is back to discuss more of the second book in the Percy Jackson and the Olympians series! Topics include: a cappella, Baby Shark, Finding Nemo, dad status, fish gossip, hummus, fatal flaws, Chekov's Rope Bridge, Pokémon respect, mooring, Free Solo, The Powderpuff Girls, Dungeons and Dragons, TED talks, satyry bits, Grover's growth, Bon Appetite, and more!LINK TO RICK'S BLOG POST: www.rickriordan.com/2022/05/leah-jeffries-is-annabeth-chase/Thanks to our sponsors:WILDGRAIN: Get $30 off plus FREE CROISSANTS at www.wildgrain.com/TNOATHLETIC GREENS: Get 5 free travel packs and 1 year of Vitamin D at www.athleticgreens.com/newestolympian— Find The Newest Olympian Online —• Website: www.thenewestolympian.com• Patreon: www.thenewestolympian.com/patreon• Twitter: www.twitter.com/newestolympian• Instagram: www.instagram.com/newestolympian• Facebook: www.facebook.com/newestolympian• Reddit: www.reddit.com/r/thenewestolympian• Merch: www.thenewestolympian.com/merch— Production —• Creator, Host, Producer, Social Media, Web Design: Mike Schubert (https://schub.es)• Editor: Sherry Guo• Music: Bettina Campomanes and Brandon Grugle• Art: Jessica E. Boyd• Multitude: www.multitude.productions— About The Show —Is Percy Jackson the book series we should've been reading all along? Join Mike Schubert as he reads through the books for the first time with the help of longtime PJO fans to cover the plot, take stabs at what happens next, and nerd out over Greek mythology. Whether you're looking for an excuse to finally read these books, or want to re-read an old favorite with a digital book club, grab your blue chocolate chip cookies and listen along. New episodes release on Mondays wherever you get your podcasts!

This week, Queenie is writing a cooking book containing all of her favorite recipes. If only she could remember how to cook any of them. So, to figure them out, she heads into the kitchen to make her infamous banana and broccoli tart. Meanwhile, Little Dazzy Donuts helps Hedgehog to get a passport and acts as the food taster. Along the way, they enjoy poems read by this week's poets: Arlene, Eitan, Manasa, and Scarlett. We love hearing from you! To send your poems and drawings into Kids' Poetry Club, just check out the full competition details on the website.To contact us for any reason, just drop an email to contact@kidspoetryclub.com. Thank you so much for being a part of Kids' Poetry Club!

With all the recent whiskey talk, why not chat about the Old Fashioned? In this oldie but goodie episode, Chris and Phil discuss the Old Fashioned cocktail: where it comes from, how it got it's name, and how it's changed over the years into what it is today. Truly a masterpiece, the Old Fashioned deserves respect. Follow Dad's Kitchen: DadsKitchenCo

"An apple a day keeps the doctor away. Chicken soup will cure any cold. Fish oil will make you smarter." Mom had a lot to say about the things we eat. But were any of them true? Chris and Phil discuss all the old wives' tales as they relate to food in this fun, fact-or-fiction episode. Follow Dad's Kitchen: @DadsKitchenCo

Is the everyday world making us sick? Can we hold companies responsible for the health consequences of their products and services? How do you design health into the operating systems of our civilization? Steve Downs is a co-founder at Building H, a project to build health into everyday life. Steve, his Building H co-founder Thomas Goetz, and other collaborators are growing a community of entrepreneurs, investors, designers, engineers and researchers who believe that we need to re-imagine everyday life—how we eat, sleep, get from place to place, socialize and entertain ourselves—to be healthy by design. In addition to community building, Building H and their collaborators are developing tools to help companies understand the impacts of their products and services on the health and well-being of their users. Steve is a lecturer at the d.school at Stanford University and an adjunct faculty member at the Interactive Telecommunications Program (ITP) at NYU's Tisch School of the Arts. Prior to his role at Building H, he was the chief technology and strategy officer at Robert Wood Johnson Foundation (RWJF) where he focused on the practice of program strategy and on the alignment of the Foundation's technology strategy and operations with its organizational directions. Recognizing that RWJF's pursuit of its ambitious Culture of Health vision required an approach to strategy that is highly flexible and adaptive, he led a transformation of the Foundation's approach to program strategy. Born in New Hampshire, Steve earned an SM in technology and policy from the Massachusetts Institute of Technology and a BS in physics and applied physics from Yale University. Thomas Goetz is a journalist, author and entrepreneur. He uses data, design, and stories to help people understand and navigate complicated issues in their lives. Thomas is the co-founder of Iodine, an award-winning website that helps people make sense of their health and medicines. In 2016, Iodine was acquired by GoodRx, America's leading source for prescription drug savings, where he presently serves as chief of research. Thomas was previously the executive editor at WIRED, which he led to a dozen National Magazine Awards in as many years, and where he wrote dozens of cover stories on technology, science, and medicine. He began his career as a reporter at the Village Voice and the Wall Street Journal, and has written for the New York Times Magazine, The Atlantic, and Bon Appetite. His writing has been repeatedly selected for the Best American Science Writing and Best Technology Writing anthologies. He served as the first Entrepreneur-in-Residence for the Robert Wood Johnson Foundation, where he founded Flip the Clinic, an RWJ Signature Program working to transform the practitioner-patient encounter. His 2010 TED talk on visualizing medical data has been viewed more than half a million times. He holds an MPH from UC Berkeley and a MA in literature from UVA. Follow Steve on Twitter | LinkedIn Follow Thomas on Twitter | LinkedIn This episode is sponsored by: Fortune Brainstorm Design, to be held May 23-24 in Brooklyn is a curated experience for passionate and successful design and design-minded professionals. Join Fortune and be inspired by diverse examples of design excellence, explore how design thinking and practice can be challenged and advanced, meet and network with high-level peers, and leave with concrete ideas and partnerships to drive transformation within your organization. Listeners of Design Lab with Bon Ku can use code “designlab” for a 20% discount on registration!  For more information or to register go to FortuneBrainstormDesign.com. More episode sources & links Sign-up for Design Lab Podcast's Newsletter Newsletter Archive Follow @DesignLabPod on Twitter Instagram and LinkedIn Follow @BonKu on Twitter and Instagram Check out the Health Design Lab Production by Robert Pugliese Cover Design by Eden Lew Theme song by Emmanuel Houston

We've covered whiskey. Now let's talk whisky. Or more specially, Scotch whisky. Why's it so great? What makes it unique? How's it made? Chris and Phil answer these (burning) questions on today's episode of Dad's Kitchen. Follow Dad's Kitchen: @DadsKitchenCo

On this Episode, number 218, of the “Just Bein' Honest Podcast”, I want to revisit this powerful cleansing practice of PRANAYAMA! BREATHING is the status quo! Are you breathing? Seriously. I sense that you just stopped to become certain + aware that you are indeed NOT breathing...This episode is focused on the surprise FACT + Benefits of fully incorporating Pranayama practices in to your lifestyle for CLEANSING. Tis the season, folks - the holidays are coming for you and I need your mental and physical self to be in full CHECK! Yes, that means, shortness of breath may arise and I want to fuel you with these LIFE-FORCE tools for your holly jolly toolbox - you know what I mean?!I hope you enjoy the show, and when you are ready to take on the experience of "Designing your own Life" - I am gifting you a FREE session of clarity work and all the questions you want to ask, I am here to answer. Together, we can get you to the place you are meant to be. Please contact @JustBeinHonestKB on Instagram for more information on how to schedule a time. xoxoWe are diving in deep about:What is Pranayama? What is Kapalabhati?How does breathing CLEANSE the internal self?How to practice this tool + A quick guided meditation at the end of the show!WIN! You could WIN a bundle of my favorite wellness products! All you have to do is leave a COMMENT + 5-STAR RATING over on APPLE PODCASTS / iTUNES(Subscribing is a PLUS!) - WAIT, we have MORE giveaways to come, stay tuned!*** Thank you to today's Sponsor! Grab it now :I M M U N I T Y + H E A L T H . By BEEKEEPER'S NATURALSCreating cleaner alternatives to the traditional medicine cabinet. Merging modern science with natural medicine to prove that clean medicine can actually work. Use code: "HONEST20" for 20% OFF!!!S K I N C A R E + B E A U T Y . By THREE SHIPS BEAUTYLook closer at Three Ships Beauty's formulas and you'll find all natural, 100% plant-derived ingredients, selected for their clinically-proven performance and skin-loving qualities. Nothing else. ‘Less' never felt so ‘more'. Use code: "HONESTKB20" for 20% OFF!!!C B D + S E L F C A R E . By PRIMAWellbeing essentials made with broad spectrum hemp CBDand functionally innovative botanicals — and the highest standards of purity, potency and transparency. Use code: "HONESTKB" for 15% OFF!!!G U T + B R A I N | H E A L T H . By ION BIOMEION*Gut Health supports the body's production of beneficial enzymes through redox signaling (cellular communication).Those beneficial enzymes support the tight junctions (the seals between cells) in our gut lining – the barrier protecting us from toxic substances like glyphosate and gluten while allowing the entry of beneficial nutrients. Shop + Save with the Subscription + Bundles: ION BIOMENEW:* P L A N T B A S E D . M I L K | H E A L T H . By JOIUse code: HONESTKB for 10% OFF! For the CLEANEST Plant Based MILK ALTERNATIVE!* I M M U N I T Y | H E A L T H . By BEEKEEPER'S NATURALSUse code: HONEST20! Beekeeper's Naturals creates clean remedies that actually work. Experience hive-powered health with natural everyday solutions that are effective, non-toxic, and backed by science.* D O G | H E A L T H . By BOTANICAL BONESUse code: HONEST10 for 10% OFF! My + Poppy's FAVORITE + CLEANEST Dog Treats!* D E N T A L + S K I N | H E A L T H . By PRIMAL LIFE ORGANICS* Exclusive, limited time offer for JBH Podcast listeners: Save 60% off the regular price of the teeth whitener at Primallifeorganics.comGrab your: Teeth WhitenerGrab your: Dental Detox KitThe "Just Bein' Honest" Podcast is a production made from the ♡xoxo KB*Business Inquiries : media@justbeinhonest.com*Music : "Alone" by Emmit Fenn // "Bravado" by Rondo BrothersSPONSORS + PARTNERSHIPS: My platform is rooted on the bases of natural healing and clean product integrity - Products linked are affiliate relationships, meaning if one purchases through this link, I may benefit a small commission from your support.SUPPORT OUR SHOW! We would be honored if you'd like to contribute to the production + time that goes in to creating our show : SUPPORT NOW!

What's so great about the onion? Why are there different shapes, sizes, and colors? And where do they all come from? This and more on today's episode of Dad's Kitchen.

Chris and Phil discuss all things whiskey: scotch, bourbon, rye, et al. Where they come from and how they're made. What distinguishes them and why it matters. All the things you've come to expect from your favorite dads who cook (and sometimes drink!) Follow Dad's Kitchen: DadsKitchenCo

On this Episode, number 216, of the “Just Bein' Honest Podcast”, we have the extreme honor to sit with one of our favorite "woos" around - Jessica Lanyadoo. Jessica is a Humanistic Astrologer, Psychic Medium, Tarot Reader, and Animal Communicator.She started her private practice in San Francisco in 1994 and has met with thousands of people across the globe for one-on-one, couples, and business consultations. Lanyadoo has lectured extensively, taught astrology, and offered live mediumship events. She facilitates communication between the living and their lost loved ones, and she's helped people connect with their pets through live animal communication.She is the host of the top ranking astrology and advice show, Ghost of a Podcast, the co-founder of the get-out-the-vote project, Zodiac the Vote, and she was the co-host of TLC's digital show Stargazing. Her first book, Astrology For Real Relationships, published by Penguin Random House, came out in 2020.Of course we have all the questions under the sun to ask - but, what will your heart be levitating to know?We are diving in deep about:What is on the universe's radar for 2022?How to utilize your Emotional Intelligence?How to fully understand yourself through Astrology?How Astrology can improve your Relationships!What happens when we die? Resources:@JustBeinHonestKB@Jessica_Lanyadoo*** Thank you to today's Sponsor! Grab it now :I M M U N I T Y + H E A L T H . By BEEKEEPER'S NATURALSCreating cleaner alternatives to the traditional medicine cabinet. Merging modern science with natural medicine to prove that clean medicine can actually work. Use code: "HONEST20" for 20% OFF!!!S K I N C A R E + B E A U T Y . By THREE SHIPS BEAUTYLook closer at Three Ships Beauty's formulas and you'll find all natural, 100% plant-derived ingredients, selected for their clinically-proven performance and skin-loving qualities. Nothing else. ‘Less' never felt so ‘more'. Use code: "HONESTKB20" for 20% OFF!!!C B D + S E L F C A R E . By PRIMAWellbeing essentials made with broad spectrum hemp CBDand functionally innovative botanicals — and the highest standards of purity, potency and transparency. Use code: "HONESTKB" for 15% OFF!!!G U T + B R A I N | H E A L T H . By ION BIOMEION*Gut Health supports the body's production of beneficial enzymes through redox signaling (cellular communication).Those beneficial enzymes support the tight junctions (the seals between cells) in our gut lining – the barrier protecting us from toxic substances like glyphosate and gluten while allowing the entry of beneficial nutrients. Shop + Save with the Subscription + Bundles: ION BIOMENEW:* P L A N T B A S E D . M I L K | H E A L T H . By JOIUse code: HONESTKB for 10% OFF! For the CLEANEST Plant Based MILK ALTERNATIVE!* I M M U N I T Y | H E A L T H . By BEEKEEPER'S NATURALSUse code: HONEST20! Beekeeper's Naturals creates clean remedies that actually work. Experience hive-powered health with natural everyday solutions that are effective, non-toxic, and backed by science.* D O G | H E A L T H . By BOTANICAL BONESUse code: HONEST10 for 10% OFF! My + Poppy's FAVORITE + CLEANEST Dog Treats!* D E N T A L + S K I N | H E A L T H . By PRIMAL LIFE ORGANICS* Exclusive, limited time offer for JBH Podcast listeners: Save 60% off the regular price of the teeth whitener at Primallifeorganics.comGrab your: Teeth WhitenerGrab your: Dental Detox KitThe "Just Bein' Honest" Podcast is a production made from the ♡xoxo KB*Business Inquiries : media@justbeinhonest.com*Music : "Alone" by Emmit Fenn // "Bravado" by Rondo BrothersSPONSORS + PARTNERSHIPS: My platform is rooted on the bases of natural healing and clean product integrity - Products linked are affiliate relationships, meaning if one purchases through this link, I may benefit a small commission from your support.SUPPORT OUR SHOW! We would be honored if you'd like to contribute to the production + time that goes in to creating our show : SUPPORT NOW!

Sometimes all we need is a warm hug. And by hug, we mean soup. In the episode, Chris and Phil discuss the 5 basic steps in making soup from scratch. Follow Dad's Kitchen: @DadsKitchenCo

On this Episode, number 215, of the “Just Bein' Honest Podcast”, we are joined with one of my very favorite plant-based and vegan chefs, Leslie Durso. A vegan chef and wellness expert, Leslie is the glowing face of a fresher plant-based movement that refuses to compromise style for sustainability. Walking the plant-based talk since age eight, this Southern California native has always been well ahead of the times with her meatless mindset. She works as a consulting chef for hotels, resorts, and restaurants around the world and is currently the vegan chef at the Four Seasons Resort, Punta Mita, Mexico and the Four Seasons Resort, The Biltmore, Santa Barbara.Once simply known as Leslie the lab girl with Bill Nye the science guy, Leslie took her love of education and shifted from science to plant based food. After establishing herself as a private chef for the NYC and Hollywood elite, Leslie emerged as a public persona, hosting cooking segments on television and online. Determined to inspire beneficial life-long eating habits for everyone, her show Accidentally Vegan can be seen on FABFITFUNTV and she regularly appears on The Doctors, Food Network, Discovery Channel, Hallmark Channel, and written for VegNews, CNN.com, Redbook, Glamour, and more, evangelizing the benefits of a mindful lifestyle, delivered with her trademark blend of sunshiney sophistication and girl-next-door relatability. Maxim Magazine wrote: “We want to hire Leslie as our own personal chef! We'll even eat vegetables for her.”An established animal advocate and proud rescue dog mom, Leslie is a founding Next Generation Board Member of the Humane Society of the United States."If you can't feed a hundred people, then feed just one." - Mother TeresaWe are diving in deep about:Why the food is going in our bodies!How your dollar SPEAKS + how it supports the food industry.What the longest living BLUE ZONES all have in common?Why it's important to get your Kids in the Kitchen!How you may be GIVING AWAY YOUR POWER to Giant Corporations.Resources:@JustBeinHonestKB@LeslieDurso*** Thank you to today's Sponsor! Grab it now :C B D + S E L F C A R E . By PRIMAWellbeing essentials made with broad spectrum hemp CBDand functionally innovative botanicals — and the highest standards of purity, potency and transparency. Use code: "HONESTKB" for 15% OFF!!!G U T + B R A I N | H E A L T H . By ION BIOMEION*Gut Health supports the body's production of beneficial enzymes through redox signaling (cellular communication).Those beneficial enzymes support the tight junctions (the seals between cells) in our gut lining – the barrier protecting us from toxic substances like glyphosate and gluten while allowing the entry of beneficial nutrients. Shop + Save with the Subscription + Bundles: ION BIOMENEW:* P L A N T B A S E D . M I L K | H E A L T H . By JOIUse code: HONESTKB for 10% OFF! For the CLEANEST Plant Based MILK ALTERNATIVE!* I M M U N I T Y | H E A L T H . By BEEKEEPER'S NATURALSUse code: HONEST20! Beekeeper's Naturals creates clean remedies that actually work. Experience hive-powered health with natural everyday solutions that are effective, non-toxic, and backed by science.* D O G | H E A L T H . By BOTANICAL BONESUse code: HONEST10 for 10% OFF! My + Poppy's FAVORITE + CLEANEST Dog Treats!* D E N T A L + S K I N | H E A L T H . By PRIMAL LIFE ORGANICS* Exclusive, limited time offer for JBH Podcast listeners: Save 60% off the regular price of the teeth whitener at Primallifeorganics.comGrab your: Teeth WhitenerGrab your: Dental Detox KitThe "Just Bein' Honest" Podcast is a production made from the ♡xoxo KB*Business Inquiries : media@justbeinhonest.com*Music : "Alone" by Emmit Fenn // "Bravado" by Rondo BrothersSPONSORS + PARTNERSHIPS: My platform is rooted on the bases of natural healing and clean product integrity - Products linked are affiliate relationships, meaning if one purchases through this link, I may benefit a small commission from your support.SUPPORT OUR SHOW! We would be honored if you'd like to contribute to the production + time that goes in to creating our show : SUPPORT NOW!

Chris and Phil discuss all things organic foods and why some of the facts may surprise you.

Chris and Phil discuss the best way to clean your pot stains (sans chemicals!)

The Trader Hoes put Trader Joe's new pizza halloumi to the test and try the old Amsterdam gouda that has Bon Appetite writer, Alex Beggs talking. Get ready for a dairy fueled basket case that begs the question, why?In the basket:Pizza Bread CheeseOld Amsterdam Premium Aged Gouda Support the show (https://www.patreon.com/traderhoes)

In this episode I provide tactical ways to get out of a cooking rut, explain toolbox recipes and how to expand your culinary repertoire to new cuisines. I'll also give you my top 3 cookbook recommendations and what I've learned from them. Episode takeaways: Cooking ruts are normal - you should have a toolbox of recipes you feel confident cooking. If you're in a rut, it's time to build out your toolbox. Toolbox recipes should be seasonal FWAL menu plan program and cooking classes are designed to build your toolbox of seasonal recipes while teaching a framework of how to menu plan in the future. https://www.foodiewithalife.com/menuplanning The Seasonal Recipe Bundle (SRB) membership delivers toolbox recipes each season that save you time and keep you inspired. https://bit.ly/3BHktkvSRB Get out of a rut by looking through cookbooks, magazines and cooking websites Recommended cooking websites: Smitten Kitchen, The Kitchn, 101 Cookbooks, The Spruce Eats Recommended cooking magazines: Bon Appetite, Cooks Illustrated, Food & Wine Expand into new cultures by checking out cookbooks at the library Top 3 cookbooks that have gotten me out of a rut: French Women Don't Get Fat Cookbook by Mireille Guiliano, East by Meera Sodha, Nothing Fancy by Alison Roman Support this podcast with a small monthly donation to help sustain future episodes: anchor.fm/christina-conrad/support --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/christina-conrad/message Support this podcast: https://anchor.fm/christina-conrad/support

The Murdaugh Family were considered to be one of the most prominent families in the South Carolina Low Country.  They were fixtures in the legal community for nearly 90 years and lived very comfortable lives.  A string of deaths, embezzlement and drug addiction lead to their undoing.  We discuss the very messy lives of The Murdaugh Family in this episode of Dinner And Drama with Kristin & Drew.  And what best to serve up with this delightful mashup of murder and mayhem?  Trashy Nachos of course!  Just like this episode - the stuff you can pile on just keeps coming.  Bon Appetite! INGREDIENTS1 bag of your favorite Tortilla Chips1 lb  ground beef (80% Lean) or ground Turkey if you want to be that way1 Envelope of your favotite Taco Seasoning1 Medium Red Onion1 Can of Refried Beans (warmed) 2 fresh jalapeños, seeded, cored and chopped (or use pickled sliced jalapeños if you prefer)Sliced Black Olives (optional)Fresh or frozen corn (thawed) Nacho Cheese Sauce (ingredients and recipe below) or to keep it TRASHY: Use Velveeta  Toppings to add after bakingChopped TomatoChopped Cilantro (optional) Sour Cream Guacamole  For Nacho Cheese Sauce 2 tablespoons salted butter2 tablespoons all-purpose flour1 cup milk8 ounces cheddar cheese 1/8 teaspoon cayenne pepper COOKING INSTRUCTIONSPreheat oven to 350 degrees In a medium frying pan, brown the ground beef.  Drain off fat and return to the stove.  Add the taco seasoning to the ground beef and about ½ cup of water.  Bring to a boil and then simmer.  I like to let the meat simmer for a bit so the sauce gets really thick and trashy.  While meat is browning, chop your toppings and make nacho cheese sauce.  To make the Nacho Cheese SauceMelt butter in a saucepan over medium heat.Whisk in flour and cayenne pepper and cook 1 to 2 minutes.Whisk in milk and bring to a simmer.Reduce the heat to low and add in cheese.Stir until cheese is melted. ASSEMBLYLine baking sheet with foil and spray with non-stick cooking spray.  Spread tortilla chips in an even layer on the foil-lined backing sheet.   Beginning with the meat, crumble onto the top of the tortilla chips.  You want to hit every single chip with meat.  Repeat with  your chosen toppings.  Again, make sure to spread your toppings out evenly.  Finally add the cheese sauce- evenly coat chips with the gooey sauce.   Bake nachos in the oven for 15 Minutes.  Remove from the oven and add Tomato, Sour Cream, Guacamole and Cilantro if desire.   Strap sheet pan to face and ENJOY!! 

Diane Chang is a food writer, recipe stylist, and content strategist. Chef and owner of Po-Po's, a catering company based in NYC. Po-Po's, a culinary project about her Grandmother, has been featured in Vogue, T-Mag, and Eater. Po-Po's has catered for New York Times, Pioneer Works, Spotify the list goes on. Diane is a wordsmith and a foodsmith. She has written for Architectural Digest, Grub Street, Bon Appetite, NY Mag. Diane's gram is filled with many amazing dishes that makes you want to break going gluten free and cure your lactose intolerance to tolerant. But if you're allergic to gluten and peanuts you may want to risk it all. Let's get cheffin no foodies with Diane Chang. Please welcome Diane Chang to Wear Many Hats. instagram.com/eatingpopos instagram.com/wearmanyhatswmh instagram.com/rashadrastam rashadrastam.com wearmanyhats.com dahsar.com

Dates are such a fascinating desert fruit. They grow on date palm trees, which may be one of the oldest cultivated trees in the world, dating back over 5,000 years. They're not only tasty, but they're a pretty cool food to learn about, too. Today's guest teaches us all sorts of fun facts. I learned so much talking to her!  Like, did you know that dates are considered a berry? Or that the dried fruit is more than 50 percent sugar?  Joan Smith runs Rancho Meladuco Date Farm in Coachella Valley, California. She's a CPA who shifted her career to date farming. She's a mother, a home cook, and a backyard gardener. Her dates are so delicious, they've been featured in Bon Appetite and Oprah magazines!  She shares her favorite date recipes, fun facts about date plants, tales of her farm dogs, and how she makes a point to give back to her community! 

Wendy's released the Baconator in June of 2007. One of the most iconic dishes in culinary history turns 14 this year. To celebrate, we thought we'd tell an equally iconic tale of gastronomic glory. The SMHS Baconator-eat-off of 2007 is burned into the collective memories of all who were blessed enough to witness the historic event. For those not lucky enough to see it first-hand, lend us your ears and stomachs… this one is legendary. This Former Student bonus episode marks the first installment of a series…Tales From The Mill.  Bon Appetite! 

Someone has attended their first sports event of the year! Hear their ballpark food review as well as the NBA and NHL playoffs getting into full swing. Also, some unwritten rules of heckling other fans. Also we take no blame if you're hungry by the end of the episode. Bon Appetite 

Bryan and Ariel are joined by Diana Yen who is a designer, cookbook author, and lead of the multidisciplinary creative studio Jewels of New York. Diana contributes to Bon Appetite and has been featured by New York Magazine, The Cut, and many others! This is truly a great episode. Diana defends ranch dressing! Please leave us a five star rating, a nice written review, and subscribe to the podcast. We need money! Diana's Instagram: @diana_yen_ What's Eating You? Instagram: @whatseatingyoupod, Twitter: @whatseatingupod Ariel's Instagram: @arielleaty, Twitter: @arielleaty, www.arielcomedy.com Bryan's Instagram: @bryanlyang, Twitter: @bryanyang, www.bryanyang.com Cover art by Alex Ryu, Instagram: @mralexryu, Twitter: @mralexryu Music by Nick Trautmann, Instagram: @thetrautinator, Twitter: @thetrautinator, www.nicktrautmann.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tebbs and Corm are joined by MovieChef Quiz Champ Glyn as well as Chris and Dave from VHS Strikes Back Podcast for the latest Movie PodQuiz Extravaganza! That plus all the latest news, trailer reviews, our three word Mandalorian review as well as taking you down the Tom Hanks Internet rabbit hole. Bon Appetite!