Podcasts about brown butter

Are you obsessed with finding the perfect chocolate chip cookie recipe? This week we're rereleasing a fan-favorite episode!By the end of this episode, you'll discover all of the ingredients and techniques that can lead to YOUR ideal chocolate chip cookie -- from what chocolate to use (chip or bar?), to sugar ratios (brown sugar v white), to how to ensure the best flavor and overall texture. Tune in now to unlock the keys to the best batch of chocolate chip cookies!***LINKSBon Appetit's Brown Butter and Toffee Chocolate Chip CookiesBravetart's chocolate chip cookies from Serious EatsChristina Tosi's (of Milk Bar) Famous Choc. Chip cookie with nonfat milk powderAmerica's Test Kitchen self-proclaimed, perfect chocolate chip cookieSonya's Chocolate Tahini Chocolate Chunk CookieAlison Roman's Salted Butter and Chocolate Chunk ShortbreadChocolate hay stacks from Add a Pinch ***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Something Sweet was founded by the Cook family after the unexpected loss of their husband & dad, Dan, in 2021. The Cooks turned their pain into purpose by sharing their mom's recipes and their dad's favorite treats. When life is hard, sometimes you just need Something Sweet. Hugs, Kim, Lindsey, Brittney and Cailin Cook IG somethingsweetdough | somethingsweetdough.com Find Me: IG + TikTok citrusdiaries.studio citrusdiaries.com | hello@citrusdiaries.com Create your ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ today! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#madeonzencastr

Feeling overwhelmed with weeknight dinners? Cooking at home can be challenging when your schedule is crammed or unpredictable!In our Season 3 premiere (!!!), we're sharing our 6 favorite quick pasta recipes that are perfect for those busy evenings when you just need dinner to be comforting and easy. This week you'll…1. Discover versatile pasta recipes that rely on the most basic pantry staples2. Learn expert tips for maximizing flavor in minimal time, from incorporating gluten-free noodles to creative uses for zucchini and chickpeas.3. Find out our 3-ingredient weeknight go-to cheesy pastaDon't miss out on these lifesaving pasta recipes—hit play now and make your next weeknight dinner a breeze!***Links to from this week's show:A chickpea and spinach pasta similar to Kari's greens and beans Sonya's cranberry brothy bean and orzoZucchini Bow Ties with parm and yogurt from Food & Wine Melissa Clark's one-pan spinach and feta orzo with peas from NYT CookingSausage and Peppers with Broccoli by Kay Chun from NYT CookingCarolina Gelen's tuna cacio e pepe recipeTortellini with Brown Butter, Sage + Walnuts by Molly Baz from Bon AppetitSungold tomato pasta from Wishbone Kitchen Pasta with Pumpkin Brown Butter Sauce from Food & WineRigatoni with Lemony Kale and Pecorino Pesto from Food & Wine***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Nine years, fifty-two days, seven hours until hyadeic convergence. Kayla watched the hot, empty cake pan smoke on the kitchen counter. It was her husband Henry's birthday, and she'd planned a little surprise for him. | © 2024 by Erin Brown. Narrated by Nan McNamara. Learn more about your ad choices. Visit megaphone.fm/adchoices

To foster a culture of knowledge sharing that leads to increased productivity and business growth, it is essential to tackle the challenge of escalating labor costs without having to downsize your workforce. Traci Anderson, who serves as a Co-Owner at Brown Butter Cookie Company, provides valuable insights on how to achieve this goal. By encouraging open communication and collaboration among employees, businesses can optimize their operations and thrive in a competitive market. 00:00 Introduction 00:58 From A Deli Of Two To A Cookie Company Of 67 07:42 A Solution To The Increasing Cost Of Labor Without Employee Layoffs 14:35 The Visioneer Game! 20:16 The Powerful Growth Culture Of Shared Information 30:10 Final Thoughts: "It's About Having Options" 33:18 Dad Jokes / Credits Support small business owners, like you, celebrating BIG breakthroughs by supporting Small Business Celebration's Patreon page at: https://www.patreon.com/smallbusinesscelebration! As well as our sponsors for this episode: Mike Saba: https://msaba.watsonrealty.com, BSW Roofing, Soar, and Air: https://bswroofing.com, and Executive Copier Solutions: https://execcopiers.com today! Reach out to us at: https://smallbusinesscelebration.com Read our blog at: https://smallbusinesscelebration.com/blog Reach out to our guest at: https://brownbuttercookies.com #knowledgesharing #productivity #businessgrowth #laborcosts #workforcemanagement #collaboration #communication #operationalefficiency #competitivemarket https://youtu.be/ktBg6qvgE6s

She doesn't get a ton of hype- but this gooey golden goddess is a legend!    She's the sunshine-y cousin of the brownie that's about to become your new summer obsession!   (It's blondies, yay!)   Except our easy Blondies recipe is special…with a brown butter twist that led us to rename her a Brunette!   She's a rich, chewy, and bursting with flavor (and a secret magical ingredient, too!).    Plus, they're surprisingly easy to make, require minimal ingredients, and equipment.   So, press play and let's satisfy your sweet tooth with something truly special, that's guaranteed to become your new go-to summer treat. Let's keep the kitchen talk going! SOCIAL

Today on the HowToBBQRight Podcast, we've partnered with Schwank Grills to cut y'all a deal (00:12)! We got down on the GE Profile Indoor Smoker last week: here's our thoughts on it (01:12). Malcom and I had a BLAST on the ‘Shootin the Que' podcast with Heath Riles (04:34)! Malcom charred up a KILLER lamb (05:52), using the ingenious oval designed Primo Ceramic Grill (12:51)! Next time you're cooking up a rack of lamb, ditch the mint sauce and whip THIS up instead (18:36). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (25:25)! What are our FAVORITE midnight snack recipes (26:10)? Can you marinate chicken for TOO long (28:49)? Malcom's Bang Bang Turkey recipe might be the BEST way to cook wild turkey EVER (30:50)! We all love butter, but here's where its cousin margarine REALLY comes from (33:37)! Why is brown butter the best kind of butter (37:12)? This is how you smoke a pork butt over hot coals (39:58)… How should you go about cooking a top tip sirloin roast (44:04)? Is Sam's Club meat actually high quality (46:54)? This is how you thaw out a 12lb brisket (51:03). You just can't beat those dang colossal dogs (53:11)! Malcom cooked up a NEW SPIN on a CLASSIC meatball (57:13)! Finally, we're gearing up for a new Let's Get to Cookin' community giveaway and a weekend FULL of cooking new recipes (1:03:00)!

Kitchen witches are everywhere-- they infuse magic and intention with practical, everyday meal preparation. You can do it too! Today we discuss kitchen witchery, explore some easy rituals, and cover some super basic ingredients and what they can be used for. So get your lemon, mint, basil, cinnamon, and rosemary.... it's time to cultivate your intentions!Also on today's episode, we sit down with friend of the podcast Dawn Phillips, owner of Brown Butter Baked Goods in St. Charles, IL. Dawn bakes allergy-friendly sweets and treats that are gluten, nut, and soy free so they're safe for everyone to enjoy. Her café menu has breakfast, lunch, beverages, and kids options available daily, along with those delectable little donuts that started something so much bigger. THEN-- Is there a special supernatural guest hanging around the cafe? And Dawn tells us her secret ingredient-- and it's not just the brown butter!Learn more and place your donut orders: https://www.brownbutterbakedgoods.com/Visit BB on TikTok: Brownbutter_gfbakery  and on Instagram: https://www.instagram.com/brownbutterbakedgoodsstcharles/Articles:https://artoftheroot.com/blogs/news/kitchen-witcheryhttps://www.learnreligions.com/about-kitchen-witches-2562549https://www.plantmagicmarket.com/blog/basic-kitchen-witchery   We love talking woo with you!Follow along with us on Instagram: https://www.instagram.com/mdmthepod/Join our Facebook group, Multidimensional Moms.For ad inquiries or guest/topic ideas, email us at mdmthepod@gmail.comSee you next time!

Jay Blades, MBE is a furniture restoration expert and TV presenter from Hackney, East London. Jay struggled with dyslexia growing up and found solace using his hands. He got by in school, but never learned to read and has since shared his journey to help break the stigma for others in his position. Jay is the much-loved presenter of The Repair Shop on BBC One, which won a BAFTA for Best Daytime Programme in 2023. He released a memoir in 2022, Making It: How Love, Kindness and Community Helped Me Repair My Life. His new show, David and Jay's Touring Tool Shed, is available on BBC iPlayer now. Jay is a big fish fan and arrives hungry (which he mentions once or twice!). Luckily for him, Angela has prepared a whole sea bream, with brown butter champ and charred salad onions. Nick and Jay are blown away by the rich umami flavours. This dish is complemented by a bottle of Patricius Tokaj Dry Furmint recommended by the experts at Waitrose. Counting King Charles and Dame Judi Dench as two of his biggest fans, Jay Blades is the most charming of dinner guests. He talks candidly about the darker moments in his life and how he overcame them, his passion for the Waitrose bakewell tart (which will make you want to buy one immediately) and his greatest DIY disaster. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Some products are so tightly woven into the culinary consciousness of a place that it's hard to believe they ever didn't exist. Such is the case with the Brown Butter Cookie Company, makers of a ridiculously addictive shortbread cookie that California and the Central Coast just can't get enough of. I spoke with co-founder Traci Hozie Alderson about her beginnings in marketing for Calvin Klein fragrance, the origins of this special cookie in the back of a deli in Cayucos in 2008, how locals and out-of-towners alike have embraced it as “our cookie,” and the ways the company is currently giving back—and bursting at the seams. Photo credit: Ruby Wallau for Edible SLO Magazine Website: brownbuttercookies.com Instagram: @brownbuttercookiecompany

Delight your guests with this delicious dish that's perfect for fall: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. The crisp and buttery New Mexico pecans, the creamy mascarpone, and the rich brown butter sage sauce create a dish that's both indulgent and comforting. These ravioli are the taste of fall in one creamy, sweet, and savory bite: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. This was one of the winning recipes created by Jayden Kemanian, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge. Get the Pecan and Mascarpone Ravioli recipe here! 

We're back in Tara Gartlan's kitchen this week where Sadhbh and Rosa learn how to separate eggs, brown butter, whip meringue and bake the most delicious, gluten-free cakes.

The ladies kick off Serial Killer September with a knockout! First, Anne shares her recipe for Brown Butter Rice Crispy Treats. She gives a great tutorial on how to make brown butter and turns out some fancy mouth treasures. Then, Karen unfolds the mysteries surrounding the Colonial Parkway Murders that are thought to have been committed by a Serial Killer who has not yet been caught. At least 8 people (ages 14-27) lost their lives to a deranged killer along the 23-mile stretch of highway that connects Jamestown, Williamsburg, and Yorktown. There is a website that you can visit to learn more about the cases: https://colonialparkwaymurders.com 2 Indie Podcast Promos: Florida Men on Florida Man podcast: Wayne and Josh discuss the mysteries, legends, and crazy dwellers of the state of Florida F**ck My Work Life: Jay and Kay share listener stories about the woes of the workplace that will have you thinking your work life might not be so bad after all. #brownbutterrecipes #cerealrecipes #serialkillers #killerprofiles #victimology

This week we explore the beautiful kitchen of Ukrainian chef Olia Hercules. Over homemade rhubarb beer, Olia talks books, cooking for one and how chicken soup transcends borders. And we have a good nose around her kitchen that she calls messy but we call homely. Home Food  Cook For Ukraine  Dumpling Classes

Deliciously discoloured condiments! The final word on foliar! Getting down and dirty in sports!How fast do you have to run to catch (or outrun) a pig? How can a Sunday morning stop at the DQ Drive-Thru relieve the effects of your “Okay, just one” stop on a Saturday night? If you've had to do one or both, you'll be in beer-hog heaven when Trevor, Ryan, and Mitch give you the answers.Next – David Fielding of TopKrop discusses where fertilizers are going in the next 10 years, and he explains why foliar IS TOO an effective way to deliver nutrients to your crops.Then our special guest Derek Smith of Flaman Sales Prince Albert illustrates how the “try before you buy” approach can be a great sales tool - especially if you're selling high-quality equipment. He also talks about his impressive athletics and coaching career (he and TopKrop's Lori Nelson could be a two-person team.)Derek also recalls his team's shirt-dirtying post-championship ritual, and the birthday Derek shares with a well-known fellow sporting achiever, who once “wrote” to Derek.Hosts:Trevor Grinde - Sr. Field Service Technician at Flaman Sales Ltd.Regan Kunz - Grain Systems Division Manager - Flaman Group of CompaniesMitch Flaman - Senior Manager Marketing & IT at Flaman Group of CompaniesGuests:David Fielding - General Manager, Manufacturing, TopKropDerek Smith, Flaman Sales, Prince Albert___Producer: Jonathan Hutchinson - Web, App & Content DeveloperCopywriter: Jeff BrownGraphic Designer: Shanelle PenderDigital Marketer: Vanessa Schaedler___Visit Flaman Connect Podcast

Steve, Katie and Darren discuss Brown Butter Bourbon's 2-star review from Whiskey Wash. TBD music is by Kevin MacLeod (incompetech.com).   Important Links: Jerry Dalton Movie: https://tinyurl.com/33buk7aw ABV Barrel Shop: abvbarrelshop.com ABV Network Shop: https://shop.abvnetwork.com/ Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Steve, Miss Beka Sue, Tim, Lenny and Kathy discuss John Taffer's celebrity bourbon. TBD music is by Kevin MacLeod (incompetech.com).   VOTE FOR THE ABV BARREL SHOP FOR BEST LIQUOR STORE IN ST. LOUIS (TO VOTE, SCROLL DOWN TO THE LIQUOR STORE CATEGORY): https://rebrand.ly/dmn78x5   Important Links: Jerry Dalton Movie: https://tinyurl.com/33buk7aw ABV Barrel Shop: abvbarrelshop.com ABV Network Shop: https://shop.abvnetwork.com/ Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

Last night there was so much love in the studio - especially having DJ YZO back in the studio to break a new record on Soul Conversations Radio show #317! On this episode, Derrick & RWEONTHEAIR?! did hour-long dj sets of vinyl + CDs only, (yes, that's right!) all while sharing some new music from 2 Soul artists. DJ YZO slid through to share the majestic new soul single "Tete de Lit (Headboard)" by Ivory Haze ft. Sophie Rose. This single was released on March 22nd, 2023 and the sultry smooth melodies will just sweep you away!! The song will make you feel like you are floating on a cloud & reminiscing on your favorite memories. Listen and fall in love with it yourself here: Tete de Lit (Headboard) - Ivory Haze Ft. Sophie Rose and be sure to follow and support Ivory Haze's music and brand on Instagram at: @IvoryHazeMusic | Linktree - ivoryhazemusicWe also spotlighted the very fly Brooklyn-based poet and singer/songwriter, Mel Chanté, and her current single "Magnificent". She is 100% correct about every word she recites in her poetry on self/women's empowerment and recognizing how special it is to share presence with one another. We're so excited for her forthcoming single release "One Day Real Soon" ft. Johnny Champagne releasing tomorrow, March 30th on all streaming platforms!Artist Spotlight Instagram: @Melchante | Linktree: Linktree - melchanteMel Chanté is a Brooklyn-based poet, artist, founder of the self-talk platform and podcast Vow to Self, and author of Brown Butter. Her debut EP, FLO, and single releases have amassed streams in the millions across music platforms, with a growing 46,000 monthly listeners on Spotify alone. Mel has toured major cities in the U.S. and Europe, including Philadelphia, Houston, Atlanta, Chicago, London, Berlin, Copenhagen, and more. She was an opening act for Rupi Kaur's World Tour 2022 and will be releasing a new single, "One Day Real Soon "ft. Johnny Champagne, on March 30th, 2023. Her music is available on all music streaming platforms. Tracklist of the gems we played: RWEONTHEAIR?! Vinyl DJ Set Curtis MayfieldRap (#2) [Live @ Bitter End, NYC Rap (#2) [Live @ Bitter End, NYC] WMG - Rhino (Pure) 08:01 PMYoung Holt Unlimited - Freddie's Dead Plays Super Fly ORCHARD - Paula Records 08:01 PM**DJ YZO** Ivory Haze, Sophie RoseTete de Lit (feat. Sophie Rose)Tete de Lit (feat. Sophie Rose) 08:14 PM - Listen on Spotify! Playafyde Click Head to the SkyHead to the Sky 716251 Records DK 08:20 PMShafiq Husayn, The Dove Society Twelve The Loop Eglo Records 08:26 PMShafiq Husayn - Picking Flowers feat. El Sadiq The Loop Eglo Records 08:26 PMErykah Badu - Me- New Amerykah Part One (4th World War)UMG - Motown 08:29 PMMel Chanté - Magnificent Magnificent Independent 09:05 PM - Listen on Spotify!Oddisee - No Rest for Kings - The Beauty In It All Mello Music Group Instrumental Series Executive Produced by Michael Tolle & Amir Mohamed 2023 - Oddisee BandcampOddisee - Fievre - The Beauty In It All Mello Music Group Instrumental Series Executive Produced by Michael Tolle & Amir Mohamed 2023 - Oddisee BandcampDerrick Weston Brown CD (DJ) Set (Still updating!)TyMusic - 2 Fly 2 Upwards 08:43 PMWiseRap Can't Say NothingThe Music Revolution Will Not Be Televised (The Meatman)WiseRap/IsaacHughley/AFB 08:49 PMChris Turner Liquid Love BET Presents Music Matters, Vol. 1SME - Louder Than Life/Sony Music 08:53 PMKarriem Riggins Cia Headnod Suite Stones Throw 09:00 PMKing Britt Circe Destination Lounge: Bali Revive the Soul 09:11 PMDJ Cam, Cameo Love JunkeeLove Junkee BELIEVE - Inflamable Records 09:17 PMInnerzone Orchestra - People Make The World Go 'Round Planet E 30Planet E Communications 09:56 PMRWEONTHEAIR?! Vinyl DJ Set Grover Washington, Jr.- A Secret Place Kudu 09:24 PMBarry White - Love Theme (Instrumental) Under the Influence of... Love Unlimited 1973 - 20th Century Records 09:26 PMBarry White - Under The Influence of Love - Under the Influence of... Love Unlimited 1973 - 20th Century RecordsRoy Ayers - A Tear To A Smile All Time Greats UMG - UMC (Universal Music Catalogue) 09:31 PMD'Angelo - When We Get By UMG - UMG Recordings, Inc.09:41 PMBrass Construction Now Is Tomorrow (Anticipation) Brass Construction II UMG - CAPITOL CATALOG MKT (C92) 09:54 PMWell, until next time on episode #318! We have new music and soul conversations for you all EVERY Tuesday night 8-10 pm EST on WPFW 89.3 FM!

This week, we are leaning into baking! First, our panelists, senior producer of WBEZ's Reset Meha Ahmad and the host of WNYC and Futuro Studio's La Brega podcast Alana Casanova-Burgess, stop by to chat about the decline in college English majors, a study that finds a connection between mask-wearing and self-perceived hotness, and our most recent baking endeavors. Then, Bon Appétit food editor Shilpa Uskokovic stops by to discuss her March cover story all about cakes! We explore her philosophy on food and her secret to the best brown butter. Plus, baker and food stylist Jesse Szewczyk shares four surprising and delicious cookie recipes from his book ‘Cookies: The New Classics.' You can find all of the recipes mentioned in today's episode at our website: https://tinyurl.com/35zsvrsv

Chef Will Coleman and Jesse sit down this week to reflect on Will's career and his inspirations. Then, Will goes deep on his one recipe: Brown Butter Mushroom Udon Noodles. Bursting with flavor, these easy-to-make noodles do not disappoint. Will Coleman is a chef, TV personality, and food writer. You can follow him on Instagram @chefwillcoleman. If you like our show, don't forget to hit like and subscribe and leave us a review!  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.  

Prepare yourselves for a mouth-watering #whatsupstcharles episode as we welcome Brown Butter Cafe owner Dawn Phillips on the podcast to talk about the new bakery she is going to be opening up here in downtown St. Charles. Dive into Dawn's world of baking as we find out what delicious food she is going to make, where her inspiration for cooking comes from and so much more!

Sonya's quest for the perfect chocolate chip cookie led her on a 10-year journey of tasting, testing, and asking hundreds of questions all in the name of creating her ideal version of America's most iconic cookie. In this episode, we examine the ingredients that make a great chocolate chip cookie, delving into specifics about butter, chocolate, and more. Sonya reveals details about the many chocolate chip cookies that she loved before creating her ultimate recipe for the perfect chocolate chip cookie. Kari confesses that she prefers to eat her cookies frozen and that her freezer is stocked with cookies of all kinds, including the colorful boxes sold by enthusiastic young girl scouts. Our conversation explores a spectrum of cookie making and eating that's sure to leave you with a serious craving for your perfect version of a chocolate chip cookie! Links to some of our favorite recipes:Bon Appetit's Brown Butter and Toffee Chocolate Chip CookiesChristina Tosi's (of Milk Bar) famous chocolate chip cookie with non-fat milk powderAmerica's Test Kitchen self-proclaimed, perfect chocolate chip cookieSonya's Chocolate Tahini Chocolate Chunk Cookie Alison Roman's Salted Butter and Chocolate Chunk Shortbread

“At Home” by Gavin Kaysen, features more than 100 recipes ranging from quick weeknight dinners to show-stopping weekend projects, as well as utilitarian pantry staples, kid-friendly meals, and family favorites all organized by season, including:* The Perfect Pot Roast with Kale and Squash Salad* Watermelon and Tomato Salad with Sumac Vinaigrette* Grilled Branzino with Brown Butter, Tomato, Olives, and Bread Crumbs* Pappardelle Pasta with Pork Ragu* Swedish PancakesAnd more! Try Gavin's Pot Roast as we discussed excerpted from the book “At Home” by Gavin KaysenPot roast is a very nostalgic dish for me and by far my most published recipe (you can find versions of it all over the Internet). It was one of my grandmother Dorothy's two signature dishes, and she'd make it anytime we visited her, no matter the season. It was also one of the first recipes I ever cooked from start to finish as a kid, and the first dish I put on the menu at Spoon and Stable, where you'll still find it today. The great chef Sean Brock always says that in the South, nothing can compete with your grandmother's corn bread, and I feel the same about pot roast in the Midwest: Dorothy's is the best, and every time I eat it, I feel like she's giving me a big hug. Pot roast certainly works as a meal by itself, but I like to pair it with a salad made with the contrasting textures of raw and roasted kale, dressed with a tangy buttermilk vinaigrette.The Perfect Pot Roast2 pounds boneless beef top blade roastfine sea saltfreshly ground black pepper2 Tbsp. canola oil2 Tbsp. unsalted butter1 medium red onion, quartered2 carrots, peeled and cut into 2-inch pieces2 celery stalks, cut into 2-inch pieces1 small rutabaga (about 8 ounces), peeled and cut into 12 to 16 pieces4 cremini mushrooms, halved1 parsnip, peeled and cut into 2-inch pieces1 head garlic, top trimmed to expose cloves3 Tbsp. tomato paste1 bay leaf1 sprig rosemary¾ cup red wine, preferably cabernet2 cups beef broth or stock1. Preheat oven to 350°F. Season meat generously with salt and pepper.2. In a large Dutch oven or other heavy ovenproof pot with a lid, heat oil over medium-high heat. Add meat and sear until a dark crust forms, 3 to 4 minutes per side. Transfer to a plate.3. Reduce heat to medium and add butter to pot. Melt butter and add all vegetables and garlic, stirring frequently and scraping bottom of pot, until vegetables start to color, 8 to 10 minutes. Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes. Add bay leaves, rosemary and wine, and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.4. Return meat to pot. Add broth, cover pot, transfer to oven, and cook until roast is very tender and starts to fall apart when you lift it, about 2 hours and 20 minutes.5. Let roast sit at room temperature at least 10 minutes. Transfer meat to a cutting board and carve into 1½-inch slices. Skim fat from surface of stew. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into stew and discard skins.6. To serve, lay slices of roast in shallow bowls along with vegetables and a generous amount of cooking liquid ladled over top. Serve with Kale and Squash Salad (recipe follows).Kale and Squash SaladButtermilk Vinaigrette¼ cup buttermilk2 Tbsp. red wine vinegar1 tsp. Dijon mustard1/3 cup olive oilfine sea saltSalad8 oz. Tuscan kale, washed, dried and stems removedolive oil, for drizzlingfine sea saltground white pepper1 large acorn squash, quartered and seeded½ tsp. light brown sugar½ tsp. ground cinnamon½ tsp. ground cloves½ tsp. freshly ground black pepper4 Tbsp. unsalted butter, at room temperature¼ cup Marcona almonds, toasted and lightly crushed1. Make the buttermilk vinaigrette: In a blender, purée buttermilk, vinegar and mustard until well combined. With machine running on low, stream in oil until smooth. Season with salt. Set aside or refrigerate until ready to use.2. Make the salad: Preheat oven to 220°F. Line a sheet pan with foil. Arrange 1/3 of kale in a single layer, drizzle with oil, and sprinkle with salt and white pepper. Transfer to oven and bake until crispy, 15 to 20 minutes. Let cool to room temperature.3. Meanwhile, put remaining kale in a large bowl, add a pinch of salt and gently massage kale about 2 minutes to tenderize it. Increase oven temperature to 375°F. Line a second sheet pan with foil. Lay squash skin-side down on lined pan. In a small bowl, combine 1 tsp. salt, brown sugar, cinnamon, cloves and black pepper. Rub butter onto squash flesh and sprinkle evenly with spice mix.4.Transfer sheet pan to oven and bake until squash is tender, 45 minutes to 1 hour. Remove from oven, and once cool enough to handle, peel squash and cut into 2-inch cubes. Add crispy kale to bowl with raw kale. Add almonds and some of buttermilk vinaigrette and toss well. Divide onto plates and top with squash. Drizzle with more vinaigrette and serve. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

“At Home” by Gavin Kaysen, features more than 100 recipes ranging from quick weeknight dinners to show-stopping weekend projects, as well as utilitarian pantry staples, kid-friendly meals, and family favorites all organized by season, including:* The Perfect Pot Roast with Kale and Squash Salad* Watermelon and Tomato Salad with Sumac Vinaigrette* Grilled Branzino with Brown Butter, Tomato, Olives, and Bread Crumbs* Pappardelle Pasta with Pork Ragu* Swedish PancakesAnd more! Try Gavin's Pot Roast as we discussed excerpted from the book “At Home” by Gavin KaysenPot roast is a very nostalgic dish for me and by far my most published recipe (you can find versions of it all over the Internet). It was one of my grandmother Dorothy's two signature dishes, and she'd make it anytime we visited her, no matter the season. It was also one of the first recipes I ever cooked from start to finish as a kid, and the first dish I put on the menu at Spoon and Stable, where you'll still find it today. The great chef Sean Brock always says that in the South, nothing can compete with your grandmother's corn bread, and I feel the same about pot roast in the Midwest: Dorothy's is the best, and every time I eat it, I feel like she's giving me a big hug. Pot roast certainly works as a meal by itself, but I like to pair it with a salad made with the contrasting textures of raw and roasted kale, dressed with a tangy buttermilk vinaigrette.The Perfect Pot Roast2 pounds boneless beef top blade roastfine sea saltfreshly ground black pepper2 Tbsp. canola oil2 Tbsp. unsalted butter1 medium red onion, quartered2 carrots, peeled and cut into 2-inch pieces2 celery stalks, cut into 2-inch pieces1 small rutabaga (about 8 ounces), peeled and cut into 12 to 16 pieces4 cremini mushrooms, halved1 parsnip, peeled and cut into 2-inch pieces1 head garlic, top trimmed to expose cloves3 Tbsp. tomato paste1 bay leaf1 sprig rosemary¾ cup red wine, preferably cabernet2 cups beef broth or stock1. Preheat oven to 350°F. Season meat generously with salt and pepper.2. In a large Dutch oven or other heavy ovenproof pot with a lid, heat oil over medium-high heat. Add meat and sear until a dark crust forms, 3 to 4 minutes per side. Transfer to a plate.3. Reduce heat to medium and add butter to pot. Melt butter and add all vegetables and garlic, stirring frequently and scraping bottom of pot, until vegetables start to color, 8 to 10 minutes. Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes. Add bay leaves, rosemary and wine, and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.4. Return meat to pot. Add broth, cover pot, transfer to oven, and cook until roast is very tender and starts to fall apart when you lift it, about 2 hours and 20 minutes.5. Let roast sit at room temperature at least 10 minutes. Transfer meat to a cutting board and carve into 1½-inch slices. Skim fat from surface of stew. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into stew and discard skins.6. To serve, lay slices of roast in shallow bowls along with vegetables and a generous amount of cooking liquid ladled over top. Serve with Kale and Squash Salad (recipe follows).Kale and Squash SaladButtermilk Vinaigrette¼ cup buttermilk2 Tbsp. red wine vinegar1 tsp. Dijon mustard1/3 cup olive oilfine sea saltSalad8 oz. Tuscan kale, washed, dried and stems removedolive oil, for drizzlingfine sea saltground white pepper1 large acorn squash, quartered and seeded½ tsp. light brown sugar½ tsp. ground cinnamon½ tsp. ground cloves½ tsp. freshly ground black pepper4 Tbsp. unsalted butter, at room temperature¼ cup Marcona almonds, toasted and lightly crushed1. Make the buttermilk vinaigrette: In a blender, purée buttermilk, vinegar and mustard until well combined. With machine running on low, stream in oil until smooth. Season with salt. Set aside or refrigerate until ready to use.2. Make the salad: Preheat oven to 220°F. Line a sheet pan with foil. Arrange 1/3 of kale in a single layer, drizzle with oil, and sprinkle with salt and white pepper. Transfer to oven and bake until crispy, 15 to 20 minutes. Let cool to room temperature.3. Meanwhile, put remaining kale in a large bowl, add a pinch of salt and gently massage kale about 2 minutes to tenderize it. Increase oven temperature to 375°F. Line a second sheet pan with foil. Lay squash skin-side down on lined pan. In a small bowl, combine 1 tsp. salt, brown sugar, cinnamon, cloves and black pepper. Rub butter onto squash flesh and sprinkle evenly with spice mix.4.Transfer sheet pan to oven and bake until squash is tender, 45 minutes to 1 hour. Remove from oven, and once cool enough to handle, peel squash and cut into 2-inch cubes. Add crispy kale to bowl with raw kale. Add almonds and some of buttermilk vinaigrette and toss well. Divide onto plates and top with squash. Drizzle with more vinaigrette and serve. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

We're celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy's Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef behind Peters Pasta -- he became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing. Guests: Missy Robbins: James Beard Award–winning chef/owner of the acclaimed Lilia and Misi restaurants in Brooklyn. She is the author, along with Talia Baiocchi, of the book Pasta: The Spirit and Craft of Italy's Greatest Food with Recipes. Kim and Scott Morrison: Co-owners of New England Pasta Company and Beanz & Co. in Avon, Conn. Ryan Peters: Chef and content creator of peterspasta on TikTok. Featured Recipes:Fresh Egg Pasta Dough + Extruded Pasta DoughSpaghetti alla PuttanescaSpinach and Ricotta Filled Tortelli with Brown Butter and Ricotta SalataRigatoni Diavola This show was produced by Robyn Doyon-Aitken and Catie Talarski and originally aired on February 17, 2022.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Today is just a quick recipe for brown butter. --- Support this podcast: https://anchor.fm/rebekah-partin/support

Welcome to Episode 2 of With Love & Butter, a chef's podcast on dating & relationships and the food & drinks that get us through it. Today we're talking about the dating phenomenon of “simping” and why I love it so much. I have come to think of myself as a wholesome hoochie. I curate so much of my life with a heavy sensual touch. It's in my playlists, in my cooking, in my home spaces, color choices, outfits, the florals that are always in my home. Friends who have been to my home can speak to this. So naturally, even before there was the public journey of #CourtingCourtnee was the impulse known as being #CaredforbyCourtnee. I'm an OG Lover Girl. This is my story *cue Law & Order SVU theme song*. All cocktail, meal and wine pairings can be found with the full recipes on courtneefutch.com/podcast Today's Cocktail: Raspberry Rosewater & Honey Margarita Today's Recipe: Cardamom Orange Brown Sugar Banana Bread with Dark Chocolate, Pistachios & Flaky Sea Salt Today's Wine Pairing: Chardonnay Today's Song Pairing: PINK + YELLOW by Kallitechnis The accompanying playlist can also be found on Spotify and Apple Music. Just search "All is Paired" by Courtnee Futch. --- Send in a voice message: https://anchor.fm/courtnee-futch/message Support this podcast: https://anchor.fm/courtnee-futch/support

Ashli Esteves-Nelson, Marika Esteves-Smith, and Reggie Nelson are the co-owners of Brown Butter Creations. This tremendous trio came together as a family unit to bring their vision and dream to life, fusing the culinary expertise of Marika with the business savvy of Ashli and Reggie. Our guest, Ashli is a graduate of Hampton University and worked for Pratt and Whitney for over 15 years before deciding to leave corporate America to establish this Legacy Hustle with her co-owners. She’ll share the journey Brown Butter Creations is a bakery in Glastonbury, CT that specializes in custom cakes, homemade desserts, and breakfast pastries. The business began in 2018 as an online bakery and over the years experienced significant growth through their pop-up shops. Recently they transitioned into a brick-and-mortar store that opened at the end of 2021. Brown Butter Creations is located at 353 New London Turnpike, Glastonbury, CT Find Brown Butter Creations Online: Brown Butter Creations' Website Brown Butter Creations' Instagram Cool stuff discussed during the episode that you should further explore: The Amistad Center for Art & Culture – A dope museum in CT that anyone in the area should check out. This was where they got their start in June of 2018, at the Juneteenth Gala there. reSET – This is a food incubator program that the Brown Butter Creations team participated in. They are based out of the Hartford area and are focused on this region. If you aren’t in CT, but interested in a food business, be sure to Google “food incubator programs” to see what’s near you. Hands on Hartford – As the Brown Butter Creations team shared, they started online and due to CT regulations needed to bake their goods in a licensed kitchen, Hands On Hartford had a licensed shared use kitchen that they were able to leverage during the time before they had a brick and mortar location, where they would pay for the use by the hour. Cottage Food License – In some states, like CT, they may allow certain food businesses to operate out of a home, when the pandemic struck Brown Butter Creations was able to stay afloat by operating out of their homes. The link takes you to CT, but be sure to look online for one pertinent to your state you want to operate in. Pitch Competitions – By participating in a pitch competition, Brown Butter Creations received a lot of resource guidance from the hosting org. They shared a lot of grant opportunities. Tool: Square – Brown Butter Creations leverages Square for a number

“I'm supposed to be serving. I'm supposed to be speaking life into people, just like she spoke life into me. She was always serving people. She taught me that I'm supposed to be open to everybody, and love everyone. Not just the people who are blood. We're all supposed to serve and help each other.”In this episode Mel Chanté shares her deep spiritual connection with her mother, and how her mother raised her to be thoughtful and intentional with her language. Mel is a poet, author of Brown Butter and a multifaceted artist. Her soothing voice combines spoken word, storytelling and melody into a rhythmic experience. Originally from Boston, MA, Mel is currently living in Brooklyn. She's the creator of self-talk platform, Vow to Self, and host of its podcast, and leads meditations on The Shine App. She's performed and toured in major cities across the U.S. and Europe, including NYC, Chicago, Charlotte, Atlanta, Copenhagen, Berlin and London. Last year, she released her debut EP, FLO, available on all music streaming services, and is currently working on a full-length album. For more on Mel, visit melchante.comOur Mothers' Gardens is a Honeybunch of Stinkweed Production and features music produced by Ptah. Our Mothers' Gardens is made possible in part by the generous donations of patrons.

This week Arti and Dan give gnocchi a go, lets find out if  Dan can do gnocchi justice.

We're celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy's Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef who became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guests: Missy Robbins – James Beard Award–winning chef/owner of the acclaimed Lilia and Misi restaurants in Brooklyn. She is the author, along with Talia Baiocchi, of the book Pasta: The Spirit and Craft of Italy's Greatest Food with Recipes. Kim and Scott Morrison – Co-owners of New England Pasta Company and Beanz & Co. in Avon, Conn. Ryan Peters – Chef and content creator, peterspasta on TikTok. Featured Recipes: Fresh Egg Pasta Dough and Extruded Pasta Dough Spaghetti alla Puttanesca Spinach and Ricotta Filled Tortelli with Brown Butter and Ricotta Salata Rigatoni Diavola Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Join hosts Chris & Jill as they bake, taste, and talk about the science and history of the Brown-Butter Toffee Sandwich Cookie.Join our FB Group for free access to the Cookie Recipe!https://www.facebook.com/groups/429934808628615

Welcome to the latest episode of Knead to Know — your go-to podcast getting to the bottom of baking trends, baking entertainment, and more! Listen as Gina Brazão, a learning baker, pairs up with professional chef Gemma Stafford from Bigger Bolder Baking and her years of expertise to ask the questions everyone wants to know when it comes to the world's favorite pastime. Here's what on this brand new episode:BIG Announcement On The Horizon: Gemma & Gina tease a big announcement from Bigger Bolder Baking debuting next week.John Travolta Bakes: We're just as surprised as you are — but even more surprising is who he got his new brownies recipe from! Trader Joe's Brown Butter: Your favorite snack store is selling pre-made browned butter to use in things like cookies, cakes, and more. Helpful if you tend to burn your butter at home!Reese's Cups With... Potato Chips? Could it be true? Have people actually spotted Reese's Peanut Butter Cups with potato chips inside in the wild and at stores? Which leads us to our next question... why? Gluten-Free Pie Crusts: Gina ran into an issue making a gluten-free pie crust, listen to Gemma troubleshoot. Caramel vs Caramel: How do you pronounce it?? Also a deep dive into caramel apples.That Drawer Beneath Your Oven: What is it for? It depends, so find out here!Ask Gemma/Grain of Salt: This week's questions from YOU & and a true or false round with Gemma:Vanilla Goes In At The EndAlways Separate Wet & DryYeast Tips & TricksFans: please rate and review! If you leave a 5-star review, it might be read on the next episode!Get more Bigger Bolder Baking and the Bold Baking Network!Website: www.biggerbolderbaking.comYouTube: https://www.youtube.com/user/GemmaStaffordFacebook: https://www.facebook.com/BiggerBolderBakingInstagram: www.instagram.com/biggerbolderbakingTikTok: https://www.tiktok.com/@biggerbolderbakingWe'd love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”ABOUT GEMMA STAFFORDGemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network's Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.ABOUT THE BOLD BAKING NETWORKThe Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere. Our purpose is to bring YOU #baking #bakingpodcast #glutenfree #traderjoes #reeses #ovens #brownb

-Jake Rouse from Braxton stopped by with all the details on how you can get one! And, there's a party too!

Guaranteed to get you laid brown butter brownies Put 10 TABLESPOONS (yes...10....god forgive us all...tablespoons) of butter in a sauce pot. Put it to a medium flame, and stir it pretty constantly for 6-8 minutes. You're browning the butter here, but its very easy to burn if you aren't careful. So, yes. Diligence. Once the milk proteins are a deep golden brown color and your whole kitchen smells of christmas and nuts (not your nuts, she can smell your nuts later), remove it from the heat. Immediately add and thoroughly mix: 1 1/4 cup sugar 3/4 cup of high quality cocoa powder (I suggest droste's dutch-processed) 1/4 tsp salt 1/4 tsp cinnamon 2 tsp water 2 tsp vanilla Let this gooey bit of heaven cool for about 5 minutes, before adding 2 eggs (one at a time). Whisk vigorously after each egg--your batter will now look gorgeously glossy and scrumptious! You know you're doing the job right if the batter pulls away from the whisk in shiny, smooth ribbons. Add 1/2 cup flour and beat it like its begging you for it for TWO MINUTES. Your arm will tire, but suck it up and keep beating anyway. Seriously, do NOT wimp out on this step. Finally, add about 1/3 cup of your favorite cocoa solids (be they chocolate chips or just a chopped up dark chocolate bar) and mix again before spreading it out in your prepped brownie pan. Bake for 25 minutes. 325 Fudge like, 350 for cake like This is the difficult part. BE PATIENT. Let those fuckers cool for at least ten minutes before you cut into them. Indulge. Savor. Moan. Watch panties drop. Repeat. --- Support this podcast: https://anchor.fm/jaye-wilde/support

Today we're being visited by our favorite Ben & Jerry's spokesman! Plus: monkey business... Florida weather, and GT Robb.

The Boys are at 125! The Boys go in: Ricky's Day in Chincoteague, Ricky Bought A Marx and Nietzsche Book, Alphas and Betas, Sam Shaved His Head, WWE Hell in a Cell, Sam's Recruiting During the End of the Pandemic, Golf Hardos, Metal Blondes, Date Spots, Mr. Met, Critical Race Theory, Smut Books, Violently Savage Werewolf Novellas That's Hyper Sexual, Sam's Pen Name, Stevie Richards, Brown Butter

DC makes Kirby Mekler's brown butter sugar cookies with Cadbury Mini Eggs then welcomes Nicole Byer (NAILED IT, WIPEOUT) to talk Impossible Whoppers, Steve Aoki's ghost kitchen pizza, Rogue One spoilers, people-watching at Mastro's, Howlin' Ray's, whether our deceased parents would be in to conspiracy theories, injuries of all kinds, and a whole lot more! RECIPE:  https://leisurefanclub.com/the-best-brown-butter-sugar-cookies-with-cadbury-mini-eggs/

On this episode of Make It Cute, Miles talks about a couple of his favorite ways to spring into spring cleaning season. Miles talks about how cleaning isn't just a physical act, but also how it can affect other parts of your life. Brown Butter, Shallot, and Thyme Risotto: .5 cup arborio rice 1 shallot 2 cloves of garlic 1 tbsp butter 2 tbsp olive oil 2 tbsp cooking wine 3 sprigs of thyme 5 cups chicken stock Parmesan cheese Finely mince shallot and garlic. In a large pan add in olive oil, followed by shallot, garlic, and salt and pepper. Let cook 2 minutes. In a separate pot bring chicken stock to a boil and reduce heat to low to keep warm. Add in rice and toast 1 minute. Add in .5 tbsp butter and let melt and brown. Deglaze pan with cooking wine and then add stock using a ladle. Slowly add stock after rice absorbs the previous ladle-full. Continue to add stock and cook until rice is creamy and cooked through. ~20-40 minutes. Add in remaining butter and parmesan cheese. Serve immediately. Spring In A Cup: 1 oz vodka 1.5 oz strawberry pucker 4-5 oz fresh squeezed orange juice Sprite to top In a glass add ice. Follow the ice with the orange juice and vodka. Float on top the strawberry pucker. Top with sprite. Enjoy cold! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this Snac-tacular episode, Cat & Fina talk about evil squirrels, Cat's amazing friend that can guess M&M colors with her eyes closed, and how scones and biscuits are absolutely NOT the same thing. They only barely discuss the snack they were supposed to review (Squirrel Brand Sweet Brown Butter Cashews) mostly because...there's nothing bad to say about them. Special thanks to Dylan Sitts for Pancake as the intro and outro music.Find more podcasts, comics, serialized stories and art at crackedpaintstudios.comIf you would like to email snack recommendations to Cat and Fina or have the chance to be featured on the Cul-de-Snac segment of the podcast, feel free to email snactacularpodcast@gmail.com or check them out on Instagram @snactacularpodcast. Please rate and review wherever you stream your podcasts. If you are looking for sponsorship or would like to be part of the crackedpaintstudios family, visit crackedpaintstudios.com/workwithus. Thank you for supporting local artists and writers by listening and, as always, happy snacking!

Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make a classic French dessert: Brown Butter Raspberry Financiers with Chocolate Raspberry Ganache, made with Butter of Europe. The richness of the dark chocolate and fruity tart flavor of the raspberries in the ganache is the perfect companion to these buttery financiers. To make this classic French dessert, of course Chef Toni is using French butter. The higher fat content creates a beautiful buttery flavor and texture in these financiers. Get the Brown Butter Raspberry Financiers with Chocolate Raspberry Ganache recipe!

Today's guest is fellow Bentley University alum, Mel Latham. Mel is an international poet, voice, creator and author of 'Brown Butter.' Born in Boston but now living in Brooklyn, Mel has been sharing spoken word poetry on stages across the U.S. and Europe, in major cities like Boston, New York City, Atlanta, Charlotte, Chicago, London, Berlin and more. In 2019, Mel released her debut book of poetry, Brown Butter, a collection of affirming words and poems for self love, worth, expression and healing. She then booked her own European book tour, with shows in Copenhagen, Berlin and London, selling out of her books at her first stop. As a firm believer in the healing power of words, Mel founded a collective space for positive self-talk and views for self, called Vow to Self. She's the host of the Vow to Self podcast and The Daily Shine, a meditation podcast by The Shine App, voted one of Apple's best self-care apps of 2020. In addition to all of this work, Mel is also the Director of Marketing and Communications at Riverview Capital, a Boston based investment and wealth management firm. In this interview, we get into Mel's passion for poetry and storytelling, what led her to studying marketing at Bentley, the healing power of words, her book Brown Butter, and the Vow to Self platform. Timestamps 00:03:03 Growing up in Boston and values 00:06:16 Passion for poetry and storytelling 00:08:52 What led her to Bentley University 00:11:20 Racism in institutions 00:13:36 Marketing and career aspirations at Bentley 00:17:11 Working at Riverview Capital 00:18:20 Shift to pursuing poetry and moving to New York City 00:20:27 What she's working on today 00:21:32 What inspired her to perform poetry 00:23:02 Spoken poetry and the healing power of words 00:25:37 The Shine App 00:27:10 Power of affirmations and journaling 00:29:05 Her book Brown Butter 00:32:40 Book tour experience 00:36:11 Biggest takeaways from writing her book 00:37:02 What her writing process looks like 00:38:52 Vow to Self 00:40:05 Adjusting to the pandemic 00:43:25 What she wants to have accomplished 10 years from now 00:44:56 Her daily routine 00:46:52 Her driving force 00:48:38 Parting words of wisdom around compassion

In this episode of Herbal Witchery we explore the magickal herb sage. A member of the mint family, sage is a beautiful herb which takes on a blue-greenish hue due to the silver down which covers its leaves. We will be looking at sage's associations with wisdom and immortality, fertility, and healing. We'll also look at sage's medicinal and culinary uses throughout the ages, and I'll put my two cents in on the sometimes heated topic of smoke cleansing with sage vs. smudging with White Sage. I'll finish the episode as always, with the magickal properties of sage and a suggested recipe in which you can use the herb! Recipe: Tortellini with Brown Butter and SageWebsite: www.lavendermoonteas.comCheck out my Enchanted Herbal Teas: https://www.etsy.com/shop/LavenderMoonTeas------------------------------------------------------------------------------------------------Intro & Outro Music:Midnight Tale by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4710-midnight-taleLicense: http://creativecommons.org/licenses/by/4.0/

Home chef and single mother Paulina Brand is releasing her first book, “The Bohemian Peach: Taste of Home”. A stylist by day and a home cook by night, Brand witnessed an abrupt halt in her work this spring as the pandemic paralyzed normal activities for all. Realizing the pandemic could be the “gift of time,” she started to assemble over 60 of her cherished recipes, heartfelt stories, award-winning photography and home-styling tips to create the new offering. Reserve Cookbook: www.thebohemianpeach.com Follow: @the_bohemian_peach Arranged by season with a focus on simple, easy to prepare recipes that can be sourced from backyards, container gardens, or farmers markets, “The Bohemian Peach: Taste of Home” is paired with safe and affordable ways to celebrate at home. “I've found so much joy in cooking, sharing meals, and making memories with loved ones. Why not make the best of the pandemic and celebrate your home?” said Brand. “I wanted to create a book that inspires the aspiring or humble home cook to prepare an amazing meal right from the comfort of their home. Nest and create some yummy food. If someone wants to learn how to cook delicious meals with simple and clear steps, or even needs a cookbook to spark their inspiration, ‘Taste of Home' is for them.” “The Bohemian Peach: Taste of Home” includes recipes of homemade staples such as soups, salads, pizza, pasta, vegetable dishes, breads, and desserts. Each meal has step-by-step directions, along with gorgeous photographs styled and photographed by Brand (with some additional photography by Tim Glover). A few standout dishes include Roasted Pork with warm cabbage and dumplings; Pasta with Butternut Squash, Sage and Brown Butter; Rum Bread Pudding and Peach and Strawberry Sorbet with Basil Sugar. Brand cultivates her backyard garden where she and her boys grow vegetables and herbs. She believes there is no better source for the freshest ingredients, and she uses many found objects from the woods or nature to stage creative table settings – at little to no cost. She includes tips for her table settings and events. Brand's “The Bohemian Peach: Taste of Home” is available on www.thebohemianpeach.com. The cookbook is a celebration of the creative spirit, written, styled, photographed, and published by Brand. About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ►For discount Pangea Products: https://embracepangaea.grsm.io/ashsaiditmedia3226 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Home chef and single mother Paulina Brand is releasing her first book, “The Bohemian Peach: Taste of Home”. A stylist by day and a home cook by night, Brand witnessed an abrupt halt in her work this spring as the pandemic paralyzed normal activities for all. Realizing the pandemic could be the “gift of time,” she started to assemble over 60 of her cherished recipes, heartfelt stories, award-winning photography and home-styling tips to create the new offering. Reserve Cookbook: www.thebohemianpeach.com Follow: @the_bohemian_peach Arranged by season with a focus on simple, easy to prepare recipes that can be sourced from backyards, container gardens, or farmers markets, “The Bohemian Peach: Taste of Home” is paired with safe and affordable ways to celebrate at home. “I've found so much joy in cooking, sharing meals, and making memories with loved ones. Why not make the best of the pandemic and celebrate your home?” said Brand. “I wanted to create a book that inspires the aspiring or humble home cook to prepare an amazing meal right from the comfort of their home. Nest and create some yummy food. If someone wants to learn how to cook delicious meals with simple and clear steps, or even needs a cookbook to spark their inspiration, ‘Taste of Home' is for them.” “The Bohemian Peach: Taste of Home” includes recipes of homemade staples such as soups, salads, pizza, pasta, vegetable dishes, breads, and desserts. Each meal has step-by-step directions, along with gorgeous photographs styled and photographed by Brand (with some additional photography by Tim Glover). A few standout dishes include Roasted Pork with warm cabbage and dumplings; Pasta with Butternut Squash, Sage and Brown Butter; Rum Bread Pudding and Peach and Strawberry Sorbet with Basil Sugar. Brand cultivates her backyard garden where she and her boys grow vegetables and herbs. She believes there is no better source for the freshest ingredients, and she uses many found objects from the woods or nature to stage creative table settings – at little to no cost. She includes tips for her table settings and events. Brand's “The Bohemian Peach: Taste of Home” is available on www.thebohemianpeach.com. The cookbook is a celebration of the creative spirit, written, styled, photographed, and published by Brand. About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ►For discount Pangea Products: https://embracepangaea.grsm.io/ashsaiditmedia3226 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Watch Chef Barbara Alexander make Ice Cream Sandwiches using Walnut Butter Cookies with Brown Butter Ice Cream. The ice cream sandwiches are served with a rich butterscotch sauce, made with real scotch. The addition of classic French brown adds a delicious, rich, nutty flavor to the ice cream. These ice cream sandwiches are a fun and decadent shared dessert. Get the recipe at: https://www.ciaprochef.com/butter/brownbuttericecreamsandwiches/

Watch Chef Barbara Alexander make a classic Brown Butter Pear Upside Down Cake. This beautiful cake is paired with a Crème Fraiche, a delicious finish to the sweet pears and the rich, buttery texture of the cake. The secret to the deliciousness of the cake, is the addition of classic French brown. Brown butter, also known as Beurre Noisette, adds a delicious nutty flavor that can be revealed through careful rendering. Recipe at: https://www.ciaprochef.com/butter/pearupsidedowncake/

Cassandra Hope, Integrative RHN comes from a long line of traumatized women who fell into the patterns that many traumatized people do, which worsened the impact of heavy drug and alcohol use in her early 20s and disordered eating born out of doing fitness competitions. On top of that, Cassandra was battling a mystery illness, which she later learned was mold toxicity derived from a place she lived in and breast implant-related illness. It was through learning and understanding autonomic nervous system dysfunction and taking a holistic trauma-informed approach to her healing that she has been able to heal herself and heal others. In this episode we discuss: When Cassandra noticed the impact of mold toxicity Common symptoms of mold toxicity Who is most susceptible to mold toxicity How mold toxicity affects people with trauma differently First steps to clearing mold toxicity Why you should look behind your washing machine Breast implant related illness Thanks to our sponsor, Lee's Provisions (Lee's Ghee) Shop Lee's Ghee (organic, canadian pasture-raised) including flavours such as Plain Jane, Great Ample and Brown Butter over on leesprovisions.com. Use “FILLYOURCUP15” to save 15% off of your order at checkout. Thanks to our sponsor, N'Oats Shop N'Oats line of grain-free cereal including Strawberry Rhubarb, Goji Cacao and Apple Sunrise over on noatscereal.ca/shop. Use “PASSTHENOATS20” to save 20% off of your next order. Resources: Cassandra Hope Instagram: @bewellwithhope Cassandra Hope Website: bewellwithhope.com Work with Cassandra Cassandra's CTRL ALT DLT 2021 Retreat Dr. Jill Crista Great Plains Laboratory MycoTOX Test Neuroplasticity Retraining The Brain After Chronic Illness Four Sigmatic Coffee Bulletproof Coffee  

We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. And this week, he's making some homemade rice krispies treats! It's a recipe from one of his favourite baking cookbooks—Food52's Genius Desserts. They're crispy, oh-so-snackable, and pay homage to the original too! So join us through this ASMR journey, and let Jun know on Instagram (@jun.and.tonic) if you made it!IMAGE SOURCE: FOOD52See omnystudio.com/listener for privacy information.

NWP welcomes back again, Food Network Star and Author of the Flavor Matrix and the new cookbook "Flavor for All", Two time "Chopped" Champion, James Briscione!  Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix—informed by the science of flavor pairing but accessible enough for every cook.  Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; “Umami in a Bottle” salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients.  #AvailableNow where books are sold! https://www.amazon.com/Flavor-All-Everyday-Creative-Pairings/dp/0358164060/ref=mp_s_a_1_3?crid=382SSCCOL093G&dchild=1&keywords=flavor+for+all+cookbook&qid=1601825575&sprefix=flavor+for+a%2Caps%2C190&sr=8-3   Instagram @cookbooksmakegreatgifts 

TOP TWO IN HOUR TWO, brown butter recipes, the Stephs check-in with Mike Brown from Travail, and list of frozen meals you can pickup to reheat and enjoy!

Arjun and Vishnu are impressed with Kroger's in-house bakery. 

On this episode, we dive into all things fall! Leaves, pumpkins, and fashion - we talk about it all! Fall is by far my favorite season and I wanted to share some personal fall stories, all my fashion hottakes, and some of my favorite warm and cozy recipes which include my Boozy PSL and the most decadent Sage and Brown Butter sauce. Pumpkin Spiked Latte (Boozy PSL) 3 tbsp pumpkin puree 8-10 oz milk of choice (I use vanilla almond milk) 1/8 tsp of pumpkin pie spice 1 tbsp brown sugar  1 oz rumchata or bailey's  1 oz coffee liqueur (ex. Kahlua) 1-2 oz strong coffee or espresso  Combine pumpkin puree, milk, pumpkin pie spice in a saucepan on a medium flame. Whisk to combine. Simmer for a few minutes and add in brown sugar. While the milk is going brew your coffee or pull your espresso shots. Add espresso and coffee liqueur to your mug or glass. Top with pumpkin spiced milk. Finish with rumchata or baileys. Top with whipped cream and pumpkin pie spice to MAKE IT CUTE. Sage and Brown Butter Sauce 1/2 stick of butter (approx 4 tbsp)  6-8 large sage leaves Parmesan cheese (finely grated) Red pepper flakes or fresh cracked black pepper Add butter to a medium low skillet and let melt until the milk solids turn brown and you start smelling a nutty aroma.(about 3-5 minutes) Add in sage leaves and fry for about 1 minute. Add in pasta of choice directly from the pot that you boiled it in. Toss with the pasta. Add in red pepper flakes (if you want a bit of heat) or fresh cracked black pepper and parmesan cheese. You can also top with toasted pine nuts (YUM!!). Learn more about your ad choices. Visit megaphone.fm/adchoices

Powered by Restream https://restream.io/ Shad chops it up with Caprice McKinnon about her food prep business, Brown Butter and a hilarious story that involved a car, a snitch and a State Trooper. Hosted by City Shad : https://www.instagram.com/Shadd624/ Special Guests : Caprice McKinnon of Brown Butter https://www.instagram.com/BrownButterMealPrep/ Producer - Q. Lewis https://www.instagram.com/Q.Lewis313/ Show sponsored in part by THE PLUGS! Get your pair of the most innovative wireless earbuds available at https://www.gettheplugs.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Pastry Chef Patrick Honeywell talks about pastry recipes evolving over time and how, through collaboration with other chefs, bakers and home cooks, enhancements and improvements can be made to the recipes we enjoy making. In this podcast, Patrick shares his recipe for a Brown Butter Macadamia Nut Tart. Music courtesy of John Heussenstamm, all rights reserved. Source

Pastry Chef Patrick Honeywell talks about pastry recipes evolving over time and how, through collaboration with other chefs, bakers and home cooks, enhancements and improvements can be made to the recipes we enjoy making. In this podcast, Patrick shares his recipe for a Brown Butter Macadamia Nut Tart. Music courtesy of John Heussenstamm, all rights … Continued

Arjun, Vishnu, and Maydha give another KPS ice cream a shot (back to the fancy names)

In this episode we discover the power of confidence from within and how we show others by believing in yourselves you don't own no one a damn explanation. And for our food segment recipe we are going to make Brown butter caramel chocolate chip cookies

A tasty supper rich in omega-3.

Briana makes a brown butter sauce as we talk about the AZ Fall Festival, Living with Yourself, Laundromat, and True Detective. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Daniel and Gabi attempt some real French Pastries!

January 5, 2018 (I am the Brown Butter) Hosts: DC PauL, Oshun, Martin 'Bats' Bradford, Malik Bartholomew, & J. Steel Engineer: DJ Mastermind Producer:  Josef Pons & Tyren Snyder Guests: Chef Byron Bradley and Baron Ahmon (aka elB.am)   This week New Orleans' own The Misbelief Show Cast chop sit up with Chef Byron Bradley of the Southern Food and Beverage Museum (SoFAB) and Dopeciety music artist Baron Ahmon discusses his name change and performs new music.    Songs:   A.Levy - Love You Alfred Banks (feat. CZA) - Vice Ariee Jackson - Nobody Better Letrainiump - So Alive Quinton Hakeem (feat. Meko Singleton) - ReCess Rahim Glaspy - WhatChuLookinFa Xeno Moonflower - Love Drug Rahim Glaspy - Fresh Air Baron Ahmon (aka elB.am) (feat. Charm Taylor) - Coded Language Yasza - My Own Alfred Banks - Pull Up    TheMisbelief RadioShow plays ONLY local New Orleans recording artists.  If you would like your radio friendly music played, contact TheMisbelief@gmail.com   Recorded at WBOK 1230AM Contact TheMisbelief@gmail.com   DON'T LIKE, SHARE, COMMENT, OR SUBSCRIBE. I HATE THAT.

This week we cover a high amount of recalls, review five beers, and break away for some off topic conversations.

Latest episode of Real Life with Real Women "A Brown Butter Experience"

This week we nosh on some delicious Brown Butter Shortbread from Ty Burrell’s...well that’s a matter of discussion. A few of us reveal what we become when we’re away from our spouses and it’s a little disturbing. Mel asks the important question: How do you guys feel about eggplant? Joel reveals how terrifying baking is to him with a perfect and unexaggerated metaphor. We reveal an odd sexist moment we all experienced at a restaurant because one of us didn’t realize there was a men’s section of

Josephine and Donna have noticed it getting a touch Autumnal outside: time for a 15 minute recipe from Sainsbury's Magazine. This month it's a gorgeous melange of gnocci, butter, sage and walnuts. Burn that butter, crisp up the sage leaves and add the crunchy walnuts and voila! A perfect lunch, supper or in Donna's case, breakfast. This is a Sainsbury’s recipe in association with Sainsbury’s Magazine. For more information, go to www.sainsburysmagazine.co.uk, and you will find these recipes in September 2017 edition of Sainsbury’s Magazine. #sainsburysmag #recipe #15mins #gnocci For more amazing podcasts sign up: http://radiogorgeous.com/sign-up-newsletter/

If you scream for ice cream, come and belt it out with us on the next edition of The Faith Middleton Food Schmooze®. It’s a triple scoop of fun: The gang talks to Tony Yurgaitis, co-founder of Arethusa Farm & Dairy (now in New Haven!); Faith makes a boozy chocolate milkshake; and Mark Scarbrough, co-author of the new cookbook, A la Mode, joins the party with ice cream/dessert pairing ideas (and recipes!). We talk favorite ice cream shops and hipster ice cream flavors (who wouldn’t want a lick of Green Tea-Black Sesame, Elvis’s Fat Years, and Brown Butter ice cream?). Finally, we all love that classic Good Humor ice cream sandwich, but that doesn’t stop us from dreaming up other ways to hold slabs of ice cream. Faith uses grilled corn bread. This is NOT a Food Schmooze® for the lactose-intolerant. But, there will be bourbon! Faith and Chris Prosperi also cook up a shrimp salad roll that rivals the best lobster rolls in CT (and beyond). Aired August 24, 2017 and August 11, 2016Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Brown Butter Mid-City Brown Butter Mid-City for Lunch Brown Butter 231 N. Carrollton Avenue New Orleans, LA 70119 (504) 609-3871 www.brownbutterrestaurant.com Reservations via OpenTable (click to the restaurant’s website above) From the restaurant’s website: Located at the corner of N Carrollton and Bienville in Mid City New Orleans, we are the city’s destination for Contemporary […] The post Brown Butter Mid-City – YatPundit’s Pub – 18-August-2017 appeared first on YatPundit.

Want a rich cocktail with a pound of butter and whiskey? Then watch our Man Seeks Adventure video from our visit to BacariGDL.

In the conscious food movement there is only one product we call crack and it is Brown Butter from Tin Star Foods. Literally this stuff will blow your mind with the 1st taste. We are talking to the founder & Ghee.E.O herself, Hima about the fast growing Ghee Empire she has built in just 2 years LIVE this Saturday. The line of products from Tin Star is the highest quality & the only grass-fed, hand poured ghee on the market. Not only has Hima broken ground growing a successful company in just 2 years, she has moved facilities almost across the country, grew the brand & the Tin Star Team while placing the product in retailers you would least suspect. Literally she is crushing it. Learn more how life went from 0 to 60 & how Hima keeps it all together. Live Saturday, November 19th, 10am PST for a very special Up Your Volume Live Radio Show with Nicki Bove & V Capaldi aka PaleoBOSS Lady  

One went to culinary school. The other didn't. One had a baker for a dad. The other grew up eating dry chicken and overcooked broccoli. Their culinary paths couldn't have been more different. And yet, they both ended up working side-by-side at one of the best restaurants in New York City: Eleven Madison Park. After years of browning butter on stovetops in restaurant kitchens and serving it to their friends at dinner parties, the lightbulb went off and they decided to start jarring this sweet, sweet nectar for all to enjoy. We start out talking about one of the most embarrassing memories of my childhood, so if you're into making fun of me at some point, you should definitely listen. Other than that, we get into the transition from line cooks at Eleven Mad to food entrepreneurs, whether they'd recommend someone go to culinary school, their favorite part of being makers and why they're totally obsessed with butter. Guys? I've gotta say: this isn't your average butter. It's been toasted for 6-8 hours until it's complex and intense and somehow laced with something that will make your tastebuds dance around like they're at Coachella, circa 2011, when it was still cool to dance. You've been warned. Full show notes: wecouldmakethat.com/butter  

For optimal results, your cohosts recommend bathing and basting yourself in the sizzling slurry of deliciousness that is brown butter. Be sure to hold on tight to your chemise as we encounter nutty food babies, Lynn Rossetto Kasper imitations and foaming flecks. www.spilledmilkpodcast.com Sole Meuniere  Brown Butter Cornbread  Molly's Spoon Cookies Smitten Kitchen Rice Krispie Treats Tough Cookie Cinnamon Butter 

On today's show I take you along on my travels to Europe which remind me of a side trip that had me in Cortina d' Ampezzo, one of hte world's most amazing alpine villages. Cortina is so pretty and has many activities such as hiking, skiing, shopping, eating, cross country skiing, ice hockey, motorcycle riidng etc. Cortina d'Ampezzo Italy is a sight for the senses sue to it's alpine scenery that is nothing short of spectacular. If you ever go there be sure to eat the spinach balls they make....they are unforgettable.

On the Menu:  Mario and Bill talk Turkey and Thanksgiving.  Mario makes brown butter in studio.

Anita Chu, author of Field Guide to Cookies, suggests stepping up your cookie game by using browned butter in recipes (like blondies) that call for melted butter.

For easy rolling and transportation of dough, Anita Chu, author of Field Guide to Cookies, uses Silpat baking mats.

Susan recommends the best ways to buy, cut, and cook spaghetti squash