Podcasts about caramelized onions

Chef Michael Solomonov and restaurateur Steve Cook have been business partners & friends for close to 20 years. The duo now own over 20 restaurants together in Philadelphia, Brooklyn, Las Vegas and soon Miami. Their flagship restaurant, Zahav, is known for its ultra creamy hummus which you can now buy in Whole Foods. This recipe is from their new cookbook called Zahav Home: Cooking for Friends & Family.French Onion LabnehMakes 4 generous servings3/4 cup Caramelized Onions, finely chopped (Zahav Home, page 38)2 cups homemade Labneh (Zahav Home, page 30), or one 16-ounce container½ medium red onion, finely chopped½ cup finely chopped chives½ cup finely chopped dill1 teaspoon salt, plus more to taste½ teaspoon ground black pepperJuice of 1/2 lemon, plus more to taste1. Put everything but the lemon juice into a medium bowl. Stir together until evenly mixed, then add the lemon juice. Taste for lemon and salt, adding more as needed.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week, we talk about comfort food around the world. First, Yotam Ottolenghi tells us about his latest book, which is filled with recipes for his favorite comfort foods. He talks about what it is about specific dishes that evoke emotional reactions, from taste to texture to memory like his recipe for “Thousand” Hole Pancake. Yotam's latest book is Ottolenghi Comfort written with his collaborators Helen Goh, Verena Lochmuller, and Tara Wigley. Then, Luisa Weiss joins us to talk about her deep connection to German food. Growing up between Berlin and the US, she tells us about her favorite hot school lunches, (which are famous in German culture!), “low key dinners” known as abendrot, and the influences German dishes have gleaned from other countries. Luisa is the author of Classic German Cooking, and she leaves us with her recipe for Käsespätzle, Swabian Noodles with Mountain Cheese and Caramelized Onions.Broadcast dates for this episode:November 8, 2024 (originally aired)When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you!Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Anne talks through caramelizing onions and mushrooms in a large skillet, a perfect summer cook out side. If you use cast iron you can even do it on the grill alongside the burgers or steaks you might want to have with them. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 2.5 lb onions, 24 oz mushrooms, 4 cloves garlic Dairy: 2 tbsp butter (or oil) Inside aisles: 1/4 cup white wine (or a splash of vinegar + water), 1 tsp salt, 1/2 tsp pepper

Welcome to the latest episode of DTL Download Series! In this episode, our host Bruce Jenkins sits down with the team from Uncle Jack's Tavern, featuring special guest Willie Degel. Known for its moderately priced, scratch-made All-American fare, Uncle Jack's Tavern is more than your average neighborhood bar and pub.   Owner and Executive Chef William Jack Degel has redefined the American tavern experience at Uncle Jack's. It's a warm, modern, and friendly setting where craft-made comfort food and cocktails take center stage. Whether you're looking for a casual lunch, a cozy dinner, a private party event, or an after-work gathering, Uncle Jack's offers the perfect scratch-made neighborhood hangout.   During the episode, Bruce and Willie discuss Uncle Jack's signature dishes that keep customers coming back for more. From the indulgent In House Applewood Smoked Bacon with Housemade Peanut Butter and Chipotle Maple Glaze to the mouthwatering General Jack's Boneless Chicken Wings with Sweet & Spicy Classic General Tzao's Sauce, there's something to satisfy every craving.   If you're in the mood for a hearty sandwich, the Jack's Steak Sandwich is a must-try. Featuring Shaved Crusted Prime NY Strip, Caramelized Onions, Grande Mozzarella, and Au Jus on a Signature Roll, it's a true delight. And for those looking for a unique twist, the Lawrenceville Burger combines a Custom W.J.D Blend of Prime Beef with Housemade Peanut Butter, Thick Cut Maple Glazed Bacon, Caramelized Banana, all served on a Pretzel Bun.   Uncle Jack's also offers lighter options, such as the Shaved Brussels Tavern Salad with Thinly Shaved Brussels Sprouts, Marinated Dark Chelan Cherries, Sliced Roasted Almonds, and a Honey Mustard Vinaigrette. And don't miss out on their Crispy Honey Dipped Fried Chicken Basket, accompanied by Cayenne Butter Brushed Corn Medallions, Jalapeno Cheddar Cornbread, and Classic White Gravy.   To quench your thirst, Uncle Jack's boasts two fully stocked bars with an impressive selection of bourbons, whiskeys, scotches, ryes, local tap beers, craft beers, and signature craft-made cocktails. And if you're a wine lover, their handpicked selection of 30 to 40 all-American wines pairs perfectly with the Uncle Jack's Tavern menu.   Tune in to this episode of DTL Download Series to discover more about Uncle Jack's Tavern and how they've revolutionized the American tavern experience. From their inviting decor to their delicious scratch-made dishes, there's something for everyone at Uncle Jack's. Join Bruce Jenkins and guest Willie Degel as they explore the world of Uncle Jack's Tavern - it's an episode you won't want to miss!   Uncle Jack's Tavern Kitchen Hours:   Monday to Saturday: 11:00 am - 10:00 pm Sunday: 11:00 am - 9:00 pm Note: The bar is open for one hour after the kitchen closes. Cheers!See omnystudio.com/listener for privacy information.

Episode Summary: According to Cancer Research UK, this works because, “as the blood circulates around the body, fluid leaks out from the blood vessels unto the body tissues. This fluid carries food to the cells and bathes the body tissues to form tissue fluid. The fluid then collects waste products, bacteria, and damaged cells, as well as any cancer cells if present. This fluid then drains into the lymph system. The lymph then flows through the lymph vessels into the lymph glands, which filter out any bacteria and damaged cells.” Once filtered, the lymph leaves the glands and moves into larger lymphatic vessels to the thoracic duct at the base of the neck. Lymph is then released back into the bloodstream, free of any harmful infection or bacteria. The lymphatic system also helps to maintain fluid balance within the body. “Lymph contains a high number of white blood cells called lymphocytes that work to target and destroy damaged or abnormal cells from the body.” Guest Bio: Dr. Robyn Benson is a Doctor of Oriental Medicine (DOM) who brings an innovative and game-changing approach to today's health care. Robyn offers the most advanced and cutting-edge therapies, procedures, and products designed to renew, restore, and revive health called A.R.T.: Amplified Regenerative Therapies.   Dr. Benson, author, speaker, and self-care and Regenerative Medicine* expert, is known by many to be THE health detective with life-changing solutions! She has been the owner and founder of the Santa Fe Soul Center for Optimal Health (now Regenerative Medicine) for close to two decades.   For almost 30 years, Dr. Benson has applied her considerable knowledge of acupuncture, platelet-rich plasma (PRP) therapy, herbs, IV therapies, and her love for healthy travel to help patients resolve acute and chronic health challenges and to achieve optimal and sustainable health without the use of pharmaceuticals or surgery.   Key Takeaways: ·      The role of the lymphatic system ·      The anatomy of the lymphatic ·      The lymphatic system at work ·      Maintaining your fluid balance ·      Causes of swelling in the lymph nodes ·      A list of common diseases affecting the lymphatic system ·      Symptoms of lymphatic fatigue ·      Immunity-boosting lymphatic support is within your control ·      Keep the water coming ·      Increase lymphatic circulation making moves ·      Relieve stress for a healthy lymphatic system ·      Relieving stress with practiced breath ·      Brush away toxins ·      Get cozy to stimulate your system ·      Eating for optimal health ·      Managing the elimination process ·      Nutrient packed recipes ·      Be prepared for those snack attacks ·      Fight inflammation with turmeric Resources for a Younger Lifestyle: For more YOUNGER Podcast Episodes: https://robynbenson.com/podcasts/ Here are some wonderful recipes from Eating Well online: ·      Berry-Almond Smoothie Bowl: http://www.eatingwell.com/recipe/259665/berry-almond-smoothie-bowl/ ·      Purple Fruit Salad: http://www.eatingwell.com/recipe/258254/purple-fruit-salad/ ·      Spinach Avocado Smoothie: http://www.eatingwell.com/recipe/262759/spinach-avocado-smoothie/ ·      Romaine Wedges w/ Sardines and Caramelized Onions: http://www.eatingwell.com/recipe/250895/romaine-wedges-with-sardines-caramelized-onions/ ·      Roasted Cauliflower and Potato Curry Soup:  http://www.eatingwell.com/recipe/256519/roasted-cauliflower-potato-curry-soup/ ·      Red Cabbage Salad w/ Blue Cheese: http://www.eatingwell.com/recipe/252836/red-cabbage-salad-with-blue-cheese-maple-glazed-walnuts/ ·      Orange-Sesame Salmon w/ Quinoa and Broccolini: http://www.eatingwell.com/recipe/256509/orange-sesame-salmon-with-quinoa-broccolini ·      Roasted Root Vegetables over Lentils w/ Greens: http://www.eatingwell.com/recipe/257758/roasted-root-veggies-greens-over-spiced-lentils/ ·      Easy Saag Paneer: http://www.eatingwell.com/recipe/262568/easy-saag-paneer/ ·      Dried Apples (snack): http://www.eatingwell.com/recipe/252668/dried-apples/ ·      Mango Date Energy Bars (snack): http://www.eatingwell.com/recipe/251259/mango-date-energy-bites/ ·      Sweet Potato Chips (snacks): http://www.eatingwell.com/recipe/256622/sweet-potato-chips/ ·      Start fighting inflammation with this recipe for Turmeric Milk: https://www.epicurious.com/recipes/food/views/golden-milk-turmeric-tea   Quotes: “The lymphatic system works similarly, as the blood gets circulated throughout the blood via the blood vessels. Except, instead of carrying blood, the lymphatic vessels carry lymph fluid through the body.” “The fluid loss (approximately 2 liters a day) would cause dehydration if the lymphatic system did not take it from the tissues, clean it, and recirculate it into the body (John Stoddard Cancer Center, 2017).” “Turmeric is excellent for its naturally occurring anti-inflammatory properties, which can help with inflammation in the body caused by stress and poor diet.”  

Today's recipe is French Onion Dip From Scratch.Here are the links to some of the items I talked about in this episode: #adLarge SkilletCutting BoardChef's KnifeMixing BowlInstagram: @cookthestoryTikTok: @cookthestoryFacebook:@cookthestoryROTD Weekend PodcastHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo 

Learn how to make the best burger recipes you'll play on repeat all summer! First up, you absolutely have to try making your own DIY homemade burgers. I know it's easy to just pick up frozen hamburgers or deli prepared burgers and grill them or smoke them or whatever.    And while I've had amazing pre-made burgers in my life, and even worked with some awesome food brands who sell amazing ground chuck and turkey burgers – I do love making them from scratch when I have the time and for a plethora of my Sip Bite Go recipes! So today, Patrick and I are going to dive into how to make ground beef patties for burgers. Then we'll get into our favorite ways to make grilled burgers for a casual dinner.  And then we'll talk about level-up, backyard BBQ party-type, over-the-top smoked burgers, sous vide burgers, and even mayo seared sous vide burgers.  Oh, and for a little extra fancy, some sous vide lamb burgers and a caramelized onion topping.    Links   How To Make Ground Beef Patties For Burgers - https://sipbitego.com/ground-beef-patties-for-burgers   Smoked Burgers With Cheese - https://sipbitego.com/smoked-burgers   Sous Vide Lamb Burger With Tzatziki Sauce - https://sipbitego.com/sous-vide-lamb-burger   Sous Vide Burger Recipe - https://sipbitego.com/sous-vide-burgers   Juicy Sous Vide Hamburgers Mayo Seared - https://sipbitego.com/sous-vide-hamburgers-mayo-seared   How To Vacuum Seal Burgers - https://sipbitego.com/vacuum-seal-burgers   Caramelized Onions - https://sipbitego.com/caramelized-onions The latest… Recipes: https://sipbitego.com/recipes Instagram: https://www.instagram.com/sipbitego YouTube: https://www.youtube.com/c/sipbitego/videos TikTok: https://www.tiktok.com/@sipbitego Pinterest: https://www.pinterest.com/sipbitego Facebook: https://www.facebook.com/sipbitego   Guides Free ebook: TASTY SAUCES - https://freesaucebook.com Free ebook: AEROGARDEN GUIDE - https://growtastyherbs.com Free ebook: SOUS VIDE BEGINNERS RECIPES - https://freesousvidebook.com Free ebook: https://cookwithfreshherbs.com PDX Food: https://sipbitego.com/pdx-lunch-spots Trader Joe's MUST-HAVE'S LIST - https://sipbitego.com/trader-joes-must-haves EASY RECIPES: PIZZA - https://sipbitego.com/making-pizza-home-store-bought-dough PASTA SAUCE - https://sipbitego.com/tomato-sauce SOUS VIDE - https://sipbitego.com/recipes/sous-vide PEPPERCORN SAUCE - https://sipbitego.com/creamy-peppercorn-sauce GRILLED WINGS - https://sipbitego.com/grilled-chicken-wings HAMBURGER PATTIES - https://sipbitego.com/ground-beef-patties-for-burgers SMOKED TURKEY - https://sipbitego.com/smoked-turkey-breast SMOKED WINGS - https://sipbitego.com/smoked-chicken-wings STUFFED SHELLS - https://sipbitego.com/stuffed-shells-with-ground-beef OVEN TRI TIP STEAK - https://sipbitego.com/cook-tri-tip-oven SOUS VIDE FROZEN STEAK - https://sipbitego.com/sous-vide-frozen-steak COULOTTE STEAK - https://sipbitego.com/coulotte-steak POTATO SIDE DISHES - https://sipbitego.com/potato-side-dishes AIR FRYER TURKEY BREAST - https://sipbitego.com/air-fryer-turkey-breast AIR FRYER FILET MIGNON - https://sipbitego.com/air-fryer-filet-mignon GRILLED SKIRT STEAK - https://sipbitego.com/grilled-skirt-steak-recipe INSTANT POT SOUS VIDE - https://sipbitego.com/instant-pot-sous-vide-recipes PASTA SIDE DISHES - https://sipbitego.com/pasta-side-dishes PHILLY CHEESESTEAK PIZZA - https://sipbitego.com/philly-cheese-steak-pizza TASTY COMPOUND BUTTER - https://sipbitego.com/garlic-herb-compound-butter-steak SOUS VIDE TURKEY BREAST - https://sipbitego.com/sous-vide-turkey-breast SOUS VIDE CHICKEN - https://sipbitego.com/sous-vide-chicken HOMEMADE PASTA - https://sipbitego.com/homemade-pasta-recipe

Hey-O!  Welcome to Friday and welcome to the Burger's first "live" episode!  That's right, folks!  There was no editing, no polishing, no removal of content; we just hit record and let Fantasia's brooms DANCE!  Michael, Timmy, and Francis got kooky talking about what it might be like to have a life-sponsored DJ.  Get on in here to experience the joys of laughter.  Love you!

Thyroid-healthy eating can sometimes feel like a game of compromise. How can we enjoy burger night, without the super-processed, glutinous bun? The answer: Burger Salad. Trust me when I say that there really are no compromises here. This meal plays on repeat at our house, and truth be told, I'm the only one skipping the bun. I'm also the one having the MOST fun loading up my plate with all the deluxe toppings I want! No bloat, no guilt, no gluten, and no regrets. Burgers are just better this way. On Today's Menu: Deluxe Burger Salad with Caramelized Onions, Bacon and Special Sauce Crispy Sweet Potato Rounds Resources from the Show: The Simple Guide to Healthy Fats & Oils Deluxe Burger Salad with Special Sauce Recipe Crispy Sweet Potato Rounds Recipe

szn 4 is here and we are jazzed to talk about how great food isn't that complicated! the first item on our list of stuff that feels scary to make/hard to get right: caramelized onions! hear all the deets on the tried and true Avilov Method, as well as Alissa's ~original~ onion dip recipe. more in the notes below!⬇️⬇️⬇️episode 4.1 notes:SEASON 4 BABY!!!!Acknowledging our famous tagline: because great food isn't that complicated! Which will be the theme of the seasonPod is moving to bi-weekly but the good news is that the easyish news will also be bi-weekly on the off weekDuring the hiatus, Marie went to 4 weddings, spent many weekends in Boston, and also visited Chicago. Shoutouts: bagelsaurus eggspanola + roasted tomatoes + bacon on a pretzel bagel, breakfast sandwich from formaggio which consisted of foccacia-ish bread, baked egg souffle, slice of cheddar (thin), spicy aioli, bacon, cuban sandwich which was one of the absolute bestAlissa went to Philly, MN, Raleigh, etc., and had some of the best food that America has to offer.MM replenished the salty buckwheat chocolate chip cookies to stock the freezer - it is THE superior cookie dough AA had a life-changing sandwich from Mighty Bread Co. in PhiladelphiaMM WOTW bad dinner from Crosby's Southern Food in Chicago due to a lack of seasoning AA WOTW the chocolate croissant at fitz and starts which is allegedly the best croissant in Philadelphia but I would have to….disagree.The name of the game this week is Caramelized Onion and Alissa share's the recipe for her famous onion dip!MM made a caramelized onion and fennel risotto from NYT Hot take of the week: the Nacho dept @ Chilis is run by a genius What we're chewing on: wedding food!

This week's technique is brought to you by getting the perfect golden brown onion that goes well with almost any food.

Chef Sam Perry of Stone Creek Bistro in Blue Jay joins Neil and talks his special techniques when it comes to caramelized onions. Take a listen

In Episode 29 of Hats Off to Bake Off we discuss Series 7, Episode 5 in the Great British Bake Off (Great British Baking Show in America, Collection 4, Episode 5 on Netflix). Malory made a Bakewell Tart (and a Fakewell Tart) and Nick made Phyllo Amuse-Bouche with Roast Beef and Caramelized Onions or Lemon Thyme Whipped Ricotta, plus we learned the history of breakfast.  We'd love to hear from you and see your delicious bakes! Find us @hotbopod on Facebook, Twitter, and Instagram, or visit , where you can find the recipes mentioned in this episode!

Food Network’s “The Kitchen” Co-Host, Jeff Mauro walks us through The Greatest American Patty Melt! If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 4 Sandwiches INGREDIENTS For the Caramelized Onions: 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 2 tablespoons dry sherry wine  Kosher salt and freshly ground black pepper For the Patty Melts: 1 1/2 pounds ground chuck 2 teaspoons garlic salt  Freshly ground black pepper  8 slices marble rye  16 slices white American cheese  1 stick (8 tablespoons) unsalted butter, at room temperature Yellow mustard, optional, for serving EQUIPMENT ESSENTIALS Medium Skillet Wooden spoon or spatula Large cast-iron skillet Metal bowl or dome For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

About Jamie Schler Jamie Schler writes stories inspired by food, culture, travel, and the real people she meets in real life, every day. Jamie has worked in the world of art in Philadelphia and New York, as a milliner in Milan, Italy, and gastronomic tourism in Paris. She now lives in Chinon, France where she owns and runs the Hôtel Diderot with her husband. An award-winning freelance writer, her work has appeared in The Art of Eating, Fine Cooking, France Magazine, Modern Farmer, Leite’s Culinaria, and The Kitchn among other publications. She blogs at Life’s a Feast and her first cookbook Oranges will be published by Gibbs Smith in the autumn of 2017. Jamie’s blog About Hotel Diderot The building that now houses the hôtel Diderot goes back to the 15th century, and its history is entwined with that of the neighbouring Saint-Mexme collegiate church, as it probably housed one of its prelates. Before the hotel, a family of public servants – the Baillons – lived in the main building, and the right wing hosted the archives of the city of Chinon. Roger Lainel, a former submarine officer turned hôtelier bought the buildings in the early ’60s to turn them into an hotel. With his second wife Moricette, he ran the place until 1979 when he sold it to Théodore and Françoise Kazamias. In 2003, three siblings – Laurent, Françoise et Martine Dutheil – took over the Diderot and passed it on, in 2015, to Jean-Pierre et Jamie Dagneaux. Jam-making at the Diderot goes back to the origins of the hotel : Moricette Lainel prepared plain, traditional jams with the fruits of her garden. Angelica – as in, “Peach and angelica” – was her signature. Until 2016, she lived close to the hotel and brought us fruits from her garden, allways with angelica. When she took over the hotel, Françoise Kazamias developed the jam-making operation and introduced new flavors and varieties inspired by her years in Africa. Thus came the apricots, bananas, and pelargonium scents. Theodoros, her Cyprus-born husband, suggested figs, anis, rose, orange blossom and bergamot. During his 15 years at the Diderot, Laurent Dutheil introduced new varieties in the hotel’s jam repertoire, bringing the tally to more than 50. When she arrived at the Diderot, Jamie Schler-Dagneaux, an accomplished baker and cook, had little choice but to maintain the tradition. She took over in February 2015, just in time to process the oranges from her native state, Florida, and adding her own personal touch to the flavors of the jams she creates. Learn more on Hotel Diderot’s Website About Orange Appeal, Cookbook Jamie Schler offers a collection of sophisticated and sunny recipes using the most versatile of citrus fruits, the orange, in this beautifully photographed cookbook. She incorporates the juice, zest, and fruit from many varieties of oranges as well as flavorings, extracts, and liqueurs. Schler’s sauces, soups, salads, sides, main dishes, breads, and sweets embody the essence of orange and empress diners with recipes such as Orange Fig Sauce, Orange Braised Belgian Endive with Caramelized Onions and Bacon, Beef in Bourbon Sauce, Glazed Apple and Orange Braid, and Chocolate Orange Marmalade Brownies. Buy Orange Appeal on Amazon Our Conversation We first met at the International Association of Culinary Professionals conference a few years back. Being that I’m such a francophile, the subject of France and speaking French naturally came up with some people at the conference – those people all pointed me in the direction of Jamie. Upon meeting at the conference, I knew I needed to talk to her on the podcast, not only to learn more about her food adventures – but surely there’s an interesting story or two involved to be an American who owns a hotel in a small, little known medieval city in the Loire Valley of France. It took a while to get there, but we made it happen – and in person no, less! You heard that right. This interview took place right in the kitchen of Hotel Diderot in Chinon, France – complete with Jamie’s cat meowing in the middle. I loved having this opportunity to talk with Jamie and learn all about how she went from Brooklyn to Paris, to making hats in Italy, publishing a cookbook and owning a hotel. How and why Jamie moved to France How to intentionally start your life over Writing and publishing a cookbook Living abroad Owning a Hotel in France The charms of Chinon How she got into food writing without being a chef The long jam tradition at Hotel Diderot And so much more Love the show? If you love our show, please support us by: Sharing it with your friends Leaving a comment on the show notes Writing a review on iTunes or Facebook Subscribing Donating on Patreon Contacting us to learn about sponsorship opportunities Contacting us for a feature/interview

Nick and Rob do the Sports Round Up to include the greatness that is Alex Verdugo and the always infuriating Tuuka Rask. We then debate pizza toppings like Mac n Cheese and Caramelized Onions, leading to the ever-important question: Soup? The only prescription for this fever America has is another reboot/recast segment, this time Nick and Rob revisit the 1990 classic Mr. Destiny. Then we talk about creepy dolls and Perry mason, because what kind of accountant burns money? See you next week folks Paul Pierce ,WAKE UP!!!! Hit us up on twitter @NickandRobE2W EasttowestwithNickandRob@gmail.com Be sure to check out Talkingflick.com (a movie review podcast) as well as Nick's Movie Blog ReelWatchability.com This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Simple, tasty and yum.

On the side or as a sandwich with your choice of filling.

The farmer’s market is changing. Just a few last tomatoes, no more basil, but lots and lots of sweet potatoes, rutabagas, and new potatoes. Maybe not as sexy as a fresh ripe heirloom tomato, but with enough love just as tasty. We have three root vegetable recipes to get you started with the fall. A Creamy, Vegan Root Vegetable Soup surprised us with its flavor. Just as easy was Cup of Jo’s Roasted Vegetable Tart with Caramelized Onions and Feta. Which, we have to admit, even felt a little fancy with the puff pastry. Last we made a Sheet Pan Chicken and Roasted Harvest Vegetables with a secret ingredient (ok, it was bacon) that took everything over the top. Sure, it’s no longer BLT season. But these root vegetable recipes might just get us through the long winter ahead.

Diane and Denise talk about summer entertaining and, specifically, grilled pizza! Women Beyond a Certain Age, a weekly podcast by Denise Vivaldo and Diane Worthington. They bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcast covers wide-ranging subjects of importance to older women.  Links to the Facebook Live pizza grilling videos: https://www.facebook.com/dvivaldo/videos/10156647710874227/ https://www.facebook.com/dvivaldo/videos/10156647746439227/ https://myemail.constantcontact.com/June-Newsletter---Get-Ready-for-Summer-Fun-.html?soid=1102486541696&aid=ea0SKASiwy0 Diane’s Grilled Pizza with Caramelized Onions, Sausage and Manchego Cheesehttps://www.ihavenet.com/recipes/Grilled-Pizza-with-Caramelized-Onions,-Sausage-and-Manchego-Cheese-Recipe.html Denise’s and Diane’s recipes for ice cream:https://myemail.constantcontact.com/June-Newsletter---Get-Ready-for-Summer-Fun-.html?soid=1102486541696&aid=ea0SKASiwy0 Diane’s recipe for Grilled Cornish Game Hens: https://tribunecontentagency.com/article/seriously-simple-grilled-cornish-hens-usher-in-the-summer-barbecue-season/?fbclid=IwAR1dnL1fJe2xAWJmmsTpbzx9IiTlIIOLdvSXGkwPYZk76Da5FxWTbK0mAZs Diane’s 4thof July Ice Cream Piehttps://archive.triblive.com/lifestyles/food-drink/with-store-bought-crust-ice-cream-pie-couldnt-be-easier-to-make/ Big flat spatula:https://www.amazon.com/Nordic-Ware-Cake-Lifter-10-Inches/dp/B000237LPC/ref=pd_cp_79_1?pd_rd_w=Q9aB1&pf_rd_p=ef4dc990-a9ca-4945-ae0b-f8d549198ed6&pf_rd_r=S2776TAA93KVCQ4GNWR9&pd_rd_r=39c8bf00-99f7-11e9-ba5f-0d77a0619401&pd_rd_wg=z5Soz&pd_rd_i=B000237LPC&psc=1&refRID=S2776TAA93KVCQ4GNWR9 George Geary’s recipe for Fast and Easy Pizza Dough and for Whole Wheat Pizza Dough are in his book 650 Best Food Processor Recipeshttps://www.amazon.com/650-Best-Food-Processor-Recipes/dp/0778802507/ref=sr_1_9?keywords=george+geary&qid=1561762694&s=gateway&sr=8-9 Please subscribe and give us a nice review! Or even better—5 stars! Reach out to us on our Facebook Group or Facebook Page. Email us your comments, stories, questions or ideas for what you’d like to hear on future podcasts to WomenBeyond@icloud.com. We are on Instagram @womenbeyhondacertainage. We so look forward to spending time with you! Diane is an expert on California and American cuisine. She is the author of over 20 cookbooks and has twice won the James Beard Award. She is a nationally syndicated food columnist and an award-winning radio show host. You can find out more about her at: https://seriouslysimplefood.com Her books are on Amazon at: https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1546204440&sr=8-1  Denise is an award-winning food stylist and author of The Food Stylist's Handbook as well as 8 other books. She speaks and teaches and wanders globe. She also blogs for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Her books are on Amazon at: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1546204547&sr=1-1  Podcast credits: Cindie Flannigan does everything technical and internet-related. You can find out more about her at: https://denisevivaldogroup.com/team/ or https://www.linkedin.com/in/cindie-flannigan-27a29a133/  

Beer Research Institute 4th Anniversary Beer Pairing Dinner  Thursday 11/15, 7-9  We've specially prepared 4 courses to pair perfectly with our 4-year anniversary beers! If you want to try all 4 Anniversary beers before they go on sale on the 17th, you don't want to miss this. Reception Beer- 480G IPA 1st Course (Appetizer)- Crispy Pork Belly. Chili Garlic Almonds. Sweet and Sour Glaze. Vinegar Slaw. Paired with- Samurai IPA 2nd Course (Salad)- Romaine. Pickled Red Onion. Grilled Peaches. Hopped Pine Nuts. Pineapple Cider Vinaigrette. Paired with Freestyle Haiku  3rd Course (Entree)- Red Wine Braised Short Ribs. Garlic Herb Fingerling Potatoes. Caramelized Onions. Au Jus. Paired with Northern Cali Flannel IPA 4th Course (Dessert)- Dark Chocolate Mousse. Honey Graham Cracker Strudel. Macerated Berries. Whipped Cream. Paired with Pastry Pays The Bills Stout Tickets are on sale at www.bri.beer and at the Brewery. $45 per person plus 18% gratuity. There is a limited amount of tickets and our beer dinners sell out quickly. Make your plans now.   Beer Research Institute 4 Year Anniversary Party Saturday 11/17 - 11am-10pm Join us on November 17th to help us celebrate 4 years! We'll have 20+ beers on and live music all day! This year, we're releasing 4 very special beers for our anniversary The Re-release of Freestyle Haiku (formerly 2017 anniversary ale) Samurai IPA- a East Coast IPA designed and brewed by our assistant brewer, Sam! Pastry Pays The Bills- a Pastry Stout brewed with blueberry, blackberry and raspberry. Yet to be named Oatmeal IPA! The first 200 people can get our limited edition anniversary glass with a pour of any of the 4 beers above for $12 Live music by: August in Stereo The Jamie Waldren Trio Ian Eric The Outlaw Inlaws   5th Annual Red White and Brew Craft Beer Festival at Ground Control Saturday 11/17 2PM-6PM We will showcase beers from 30+ breweries.  Whether you are just learning about craft beer or already a beer geek we have something for you! Talk with experts and mingle with other patrons who appreciate a nice cold one. This event truly has something to make everyone happy. As a locally-organized fund raising event, all proceeds benefit the Fighter Country Foundation, a not-for-profit corporation focused on supporting programs and services at Luke that aid, support and honor Airmen and their families in need. As a military family, we feel strongly about supporting our Luke AFB military community. https://redwhitebrew.brownpapertickets.com/   McFate Brewing’s 6th Anniversary! Saturday 11/17 - starts at 11am Keywords Double IPA can release at 11am, live music, food specials, commemorative glassware and shirts!

This week, Faith and the gang share kitchen tips to make your cooking life simpler and easier along with a recipe idea from Alex Province for grilled cauliflower with Mexican spices, sauce, and cheese. Plus, Sonja Overhiser shares recipes from her beautiful cookbook, Pretty Simple Cooking. She’s co-author with husband Alex Overhiser. You’ll want to make their Delicata Fries with Awesome Sauce and Giant Portobello Burgers with Caramelized Onions (we did!). And, it’s apple season! Sonja shares a spin on an old family recipe for Apple Cherry Cardamom Crumble. Support the show.

Tweet LIVE this Sunday, July 15th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is another stellar lineup. We welcome Melissa Coleman the author of “The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” from Oxmoor House Books Time Inc. Books. Melissa Coleman is a home cook and baker, designer, wife, mother, and cozy minimalist. Her popular blog, The Fauxmartha, was named a HuffPost Top 10 Food Blog and was selected as a Better Homes & Gardens Top 10 Baking Blog nominee and a SAVEUR Magazine Blog Awards Style & Design finalist. After spending three decades bouncing around the states, she's happily planted under the snow banks of Minneapolis, Minnesota, with her husband, Kevin, and tiny sous chef, Hallie. Melissa cooks with the rhythm of the week—simple, modern, and mostly vegetarian on weekdays and slow and classic with a heavy dose of brunch on the weekend. She is in the process of decorating The Fauxhouse, their modern, city farmhouse. The Minimalist Kitchen is her first book. The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques is a cookbook, but more importantly, it's a framework for creating a minimalist kitchen, a kitchen pared down to the essentials so you can create more. This framework will touch everything in your kitchen from your ingredients, tools, pantry, to your cooking techniques, meal planning, and shopping habits. Once the framework is in place, you can make 100+ wholesome, mix and match recipes. You'll find Blueberry-Orange Breakfast Rolls, Banana-Coconut Baked Oatmeal, White Wine Spring Pasta, BBQ Black Bean and Quick Slaw Tacos, Crispy Pizza with Caramelized Onions, Chickpea Tikka Masala, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes. Then we are happy to have join us Chef Todd Richards the author of “SOUL: A Chef's Culinary Evolution in 150 Recipes” from Southern Living. Todd Richards is a self-taught chef who paid his dues in numerous restaurant kitchens before becoming an executive chef who garnered national attention. He has two James Beard Foundation nominations for Best Chef in the Southeast, was an Iron Chef America Cuisine competitor, and was named one of “Four New Chefs to Watch” by Esquire magazine. He is the owner/chef of Richards' Southern Fried at Krog Street Market in Atlanta, Georgia. Black American chefs and cooks are often typecast as the experts of only one cuisine—soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it. The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques. Then Philadelphia has a visitor coming soon Wildfire Radio's Small Bites Live with Tracey Medeiros. Tracey Medeiros is the author of “The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State” from Skyhorse Publishing, Inc., Inc. and it is a 2018 Readable Feast Cookbook Awards Finalist. Tracey will be in town Saturday, July 21st teaching a cooking class at Audrey Claire Taichman's COOK. Also, she writes The Farmhouse Kitchen: A Guide to Eating Local column for Edible Green Mountains magazine and is also a freelance food writer, food stylist, and recipe developer and tester. She is often seen on various television cooking segments preparing one of her favorite recipes while sharing helpful culinary tips with the viewing audience. Tracey travels regionally as a guest speaker and cooking instructor, emphasizing her commitment to the sustainable food movement by using locally produced fresh ingredients to create dishes that are healthy and delicious. The Vermont Non-GMO Cookbook honors the state's mission to connect with its local organic farmlands and the farmers who nurture and care for them. It also serves as a guide for eating organically and Non-GMO Project in Vermont. The book celebrates the region's esteemed organic food producers, farmers, cheesemakers, dairy farmers, and the chefs who partner with them to create delicious, innovative, organic, and non-GMO recipes. We are thrilled to welcome our next guests Corey and Sara Meyer of Little Bird will be on the show as well. Little Bird Kitchen makes candied jalapeno chocolates, syrup and powder. Everything is hot and sweet, with the heat coming at the end. Each product is handcrafted and uses high-quality ingredients such as local, fresh jalapenos, premium Belgian Chocolates and non-GMO cane sugar. Sara Meyer, a former TV sound technician, needed to balance out taking care of the twins and a demanding job so she started a food blog and began testing recipes. After figuring out how to make husband and co-founder Corey Meyer's favorite- chocolate covered orange peels- she began candying everything in the kitchen, including leftover jalapeños, even after Corey said, “you're nuts.” After bringing them to work and having co-workers request to purchase them, Sara headed home and said, “I think we have a business.” Candied jalapeños are front and center in each recipe. Each product is handcrafted and uses high-quality ingredients such as local, fresh jalapeños, premium Belgian chocolate and non-GMO cane sugar. All Little Bird Kitchen products are kosher certified (dairy and pareve) and never use any preservatives. “We've noticed consumers are going out of their comfort zones and starting to explore new flavor profiles. One of the categories they turn to is spicy and Little Bird Kitchen is at the forefront of this trend. Whether it's munching on our Fire Bites or utilizing the Fire Syrup as a marinade, we give users the option to control how much heat they get in their snack or meal,” said Sara and Corey Meyer, co-founders of Little Bird Kitchen. “Although we stumbled upon candied jalapeños, we stuck with it because it allows other flavor profiles to come through before the heat comes at the end.” Little Bird Kitchen's candied jalapeños bring an elevation in flavor to whatever you are eating. Finally we have Revital Shiri-Horowitz author of “It's Just Your Imagination: Growing Up with a Narcissistic Mother - Insights of a Personal Journey” from Horowitz Publishing. Revital Shiri-Horowitz is an experienced author and presenter to communities and audiences around the world. Using her own life story and excerpts of her novels, Revital Shiri-Horowitz generates a warm and uplifting experience for the listener. Revital Shiri-Horowitz was born and raised in Israel. As a kid, she wrote poetry and short stories. She's been writing in her journal almost every day since she was nine years old, and up to the time she met her husband, but never imagined that one day she would become a published author in more than one language, and in so many countries, and continents. Revital went on to earn a BA in Hebrew Literature and Geography from Tel Aviv University USA - AFTAU, an MA in Geography from אוניברסיטת חיפה - University Of Haifa, and an MA in Hebrew Literature from Tel Aviv University. She was an assistant professor of Geography in Haifa and Tel Aviv Universities, and has been an editor for Hebrew-language books. Shiri-Horowitz published three books and won two awards. Her first book "Daughters of Iraq" came out it 2007 and won an award from "The Iraqi Jewish Heritage Center", her second book "Hope to See You Soon" came out in 2014 speaks about immigrants always divided between two homelands, and her third book "It`s Just Your Imagination" won the "Pinnacle Book Achievement Award" for a self-help book. Last, but certainly not least, we will have in studio Tim Monk of Gloucester Citynj famed MONKMAN'S BBQ to tell us about what he has been up to and his new creation BBQ Egg Rolls. We can't wait!! Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products and getting ready for his new show Regional Eats. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. The post Small Bites – Episode 87 appeared first on Wildfire Radio.

This week, it's a visit to Kuma's Corner (2900 W. Belmont), which is basically Ground Zero for Chicago's 21st century burger Renaissance.  My guest is Kuma's Creative Director David Bacso, who came to the podcast armed with two burgers: The Minsk (January, 2018 Burger of the Month) - 10oz Beef Patty (or choice of protein), Pastrami, Swiss Cheese, Sauerkraut, Brown Mustard, Sweet Gherkin. "It's like a Reuben." The Neurosis - Cheddar, Swiss, Caramelized Onions, Sauteed Mushrooms, Horseradish Mayo, Lettuce, Tomato, Red Onion And over the course of this Boost Mobile-sponsored episode, we talk about: The Cannibal Corpse burger. I was too late for that one, but I'm dying to try it. The best-selling Kuma's burger? No surprise there. Does anyone remember laughter? The Slayer burger. Anger is a real ingredient. Kuma's was ahead of the curve on craft beer like Lagunitas and Three Floyds. The size of the Kuma's burgers: "I need to work out to lift this burger." It's more metal to have a burger cooked medium rare. If you don't finish your burger, you're "bitching out." Is Kuma's a date restaurant? After eating at Kuma's I want to be left alone my underpants. How Kuma's found the perfect address (666 W. Diversey). David has the perfect gig: "I get to work with some of my idols." The infamous "Ghost" burger, complete with communion wafers. The also-infamous Rod Blagojevich burger. "Where do you find inspiration?" "Weed." Working with big-name bands: "There's a mutual respect which is fucking mind-blowing." Kuma's experience after being showcased on Food Network. Restaurant expansion? Deliberate and mindful? David's favorite Kuma's burger. Hint: He likes the "spicy shit." Impressions from Guy Fieri's visit? Eating the chips is a courtesy.

Daniel Shumski walks home cooks through everything they need to know about the Instant Pot, using the same flair that made Will It Waffle? and Will It Skillet? bestsellers. Alongside more than 100 mouthwatering recipes, HOW TO INSTANT POT teaches readers how to use each of the main functions, how to clean the appliance, and how to decipher the LCD screen.Organized by function, the book features recipes for every occasion including breakfast, weeknight meals, and dessert—with savory and sweet dips and spreads, hearty stews and soups, flavorful vegetables, and more. Each recipe walks you through exactly what buttons to press at what time—and what should be on the LCD display screen—so there’s no room for confusion. Shumski even teaches you how to combine multiple functions to make dishes like:French Onion Soup (Slow Cook and Sauté function),Tender Pressure-Cooker Pork Shoulder (Sauté and Pressure Cook function)Ziti with Italian Sausage (Sauté and Slow Cook function).Shortcuts called: “Instant Pot Quick Fixes,” such as Caramelized Onions, Hardboiled Eggs, Faux-Roasted Garlic, Quick Pickled Vegetables, and 30 minute Pressure-Cooker “Baked” Potatoes.Guided by Daniel Shumski, Instant Pot owners will be able to make irresistible, delicious, hand-off meals with ease!About the Author - Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His bestselling first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal. Visit howtoinstantpot.com

Daniel Shumski walks home cooks through everything they need to know about the Instant Pot, using the same flair that made Will It Waffle? and Will It Skillet? bestsellers. Alongside more than 100 mouthwatering recipes, HOW TO INSTANT POT teaches readers how to use each of the main functions, how to clean the appliance, and how to decipher the LCD screen.Organized by function, the book features recipes for every occasion including breakfast, weeknight meals, and dessert—with savory and sweet dips and spreads, hearty stews and soups, flavorful vegetables, and more. Each recipe walks you through exactly what buttons to press at what time—and what should be on the LCD display screen—so there’s no room for confusion. Shumski even teaches you how to combine multiple functions to make dishes like:French Onion Soup (Slow Cook and Sauté function),Tender Pressure-Cooker Pork Shoulder (Sauté and Pressure Cook function)Ziti with Italian Sausage (Sauté and Slow Cook function).Shortcuts called: “Instant Pot Quick Fixes,” such as Caramelized Onions, Hardboiled Eggs, Faux-Roasted Garlic, Quick Pickled Vegetables, and 30 minute Pressure-Cooker “Baked” Potatoes.Guided by Daniel Shumski, Instant Pot owners will be able to make irresistible, delicious, hand-off meals with ease!About the Author - Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His bestselling first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal. Visit howtoinstantpot.com

Tweet LIVE this Sunday, November 5th at 635pm Small Bites on Wildfire Radiowith Derek away, Glenn and #Actor John DiRenzo will play. We are thrilled to welcome Robyn Eckhardt who is an American food and travel journalist based in Piemonte, Italy. Her writing and recipes have appeared in SAVEUR Magazine, the New York Times, The Wall Street Journal, Cured, The Economist's monthly magazine 1843, SBS Feast magazine, AFAR, Food & Wine, Travel + Leisure and the Chicago Tribune. Since 2005, Robyn has published, with 'Istanbul and Beyond' photographer David Hagerman, the food blog EatingAsia, which focuses on ingredients, food markets, cooks and food artisans, and culinary cultures in Turkey, south east Asia and beyond. In 2014 and 2016 EatingAsia was named Editor's Choice, Culinary Travel in the Saveur Food Blog Awards. EatingAsia has been featured and/or cited for excellence by the New York Times, BBC, Food52, Australian Gourmet Traveller, The Guardian, The Splendid Table, CNN, and other media. 'Istanbul and Beyond' is the result of Robyn's nearly two decades-long passion for Turkey, its food and its people. After her first trip to Turkey in 2008 Robyn studied Turkish at University of California, Berkeley, while returning annually to Turkey to travel. Between 2011 and 2015, as they conducted research for 'Istanbul and Beyond', Robyn and David clocked more than 16 months on the road, covering more than 15,000 miles, in Istanbul and Turkey's eastern half. Several of the regions featured in 'Istanbul and Beyond' are little referenced by food writers outside of Turkey; many recipes in the book have never before been published in English. From village home cooks, community bakers, café chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: “The Imam Fainted” Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English. When not reporting, writing, developing recipes, or simply traveling to eat, Robyn organizes food and photography workshops with David in Turkey, Italy, and Asia. Then in studio we are happy to have join us Executive Chef Jenn Grosskruger of Ocean Prime. Chef Jenn's love of cooking developed at a young age, when she would prepare simple meals for her family. Now Chef Jenn oversees one of Philadelphia's largest scratch kitchens with a team of culinary professionals behind her. Ocean Prime is a modern American restaurant and lounge from renowned restaurateur Cameron Mitchell. There are currently 14 locations from coast to coast, with the original location, Mitchell's Ocean Club, in their hometown of Columbus, Ohio. OCEAN PRIME delivers an extraordinary experience to guests: stunning settings and a vibrant energy, an impressive menu of seafood and prime cuts of steak, signature cocktails, a Wine Spectator-honored wine list and truly genuine hospitality. Each OCEAN PRIME location is unique and inspired by the energy of the city where it's located. Dramatically designed, the restaurants are social, fun, and glamorous. Every element has been carefully curated with attention to every detail. They specialize in incredible seafood and prime steaks, but OCEAN PRIME is much more than just a steakhouse or a seafood restaurant. OCEAN PRIME is an extraordinary dining destination. Their menu features classic dishes crafted with a modern sensibility and an appreciation for ingredients. With lighter fare, like their shellfish cobb salad and sushi, as well as more indulgent items like their smoking shellfish tower, juicy steaks and decadent desserts, there's something for every occasion. We also have coming in studio Mark Van Horn the owner of French Quarter Bistro in Royersford Borough, Pennsylvania. French Quarter Bistro is one of the area's premier destinations for pleasant dining and superb cuisine. Situated in one of Royersford's most congenial settings, they offer a casual, comfortable atmosphere and it is the perfect place to spend time with family and friends. Their friendly staff looks forward to making your next dining experience pleasant and truly unforgettable. We can't wait! Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's new book "A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc" from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appears on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with recent autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com.Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. The post Small Bites – Episode 69 appeared first on Wildfire Radio.

100 Surprising Vegetarian Meals Straight from the Oven [On Sale October 3, 2017; $16.95 U.S.] is an inspiring and practical cookbook filled with inventive recipes that serve as reminders that you don’t need fancy or expensive equipment to make great food, nor do you need meat to make a sumptuous filling meal. Featuring everything from delicate greens and caramelized root vegetables to woodsy mushrooms and nutty risotto (that’s right—risotto on a sheet pan), to crunchy granola to roasted, honeyed fruit, Pelzel covers all the bases for people looking to get more veggies on the table. Whether you’re vegetarian, vegan, gluten-free, or just want to get your family to eat a greener diet a few times a week, the sheet pan and Raquel Pelzel will get you there!Covering sumptuous appetizers, soups, salads, grain bowls, simple no-boil pastas, hearty breakfasts, and even desserts, Pelzel’s enticing and clever recipes include:Caramelized Onion Dip (p. 20)Cucumber Soup with Roasted Beets and Potatoes (p. 31)Marlon’s Chickpea and Winter Squash Stew with Crispy Tofu (p. 35)Spiced Carrot Salad with Creamy Basil Dressing (p. 40)Roasted Plum Salad with Fresh Grapefruit and Cardamom Syrup (p. 51)Brown Rice Bowl with Maple-Roasted Parsnips, Fennel, Dates, and Spicy Pumpkin Seeds (p. 99)I Can’t Believe It’s Mushroom Risotto (p. 101)No-Boil Mac and Cheese (p. 144)Bok Choy and Portobellos over Rice Vermicelli (p. 150)Roasted Fruit, Pumpkin Seed, and Yogurt Bowls (p. 178)Slab Quiche with Spinach, Goat Cheese, and Caramelized Onions (p. 186)Chocolate Chip Cookie Cake with Quickest Chocolate Buttercream Frosting (p. 209)Honey-Glazed Spice Cake (p. 212)Pelzel’s voice is warm, playful, and knowledgeable. Stunning full-color photographs showcase the versatility of the sheet pan, revealing the multitude of meals it can deliver—and vegan and gluten-free recipes are clearly marked throughout. The result: beautiful, textured, succulent food with bold, concentrated flavors and no messy cleanup.About the Author - Raquel Pelzel has created original recipes for Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook's Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior. and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

100 Surprising Vegetarian Meals Straight from the Oven [On Sale October 3, 2017; $16.95 U.S.] is an inspiring and practical cookbook filled with inventive recipes that serve as reminders that you don’t need fancy or expensive equipment to make great food, nor do you need meat to make a sumptuous filling meal. Featuring everything from delicate greens and caramelized root vegetables to woodsy mushrooms and nutty risotto (that’s right—risotto on a sheet pan), to crunchy granola to roasted, honeyed fruit, Pelzel covers all the bases for people looking to get more veggies on the table. Whether you’re vegetarian, vegan, gluten-free, or just want to get your family to eat a greener diet a few times a week, the sheet pan and Raquel Pelzel will get you there!Covering sumptuous appetizers, soups, salads, grain bowls, simple no-boil pastas, hearty breakfasts, and even desserts, Pelzel’s enticing and clever recipes include:Caramelized Onion Dip (p. 20)Cucumber Soup with Roasted Beets and Potatoes (p. 31)Marlon’s Chickpea and Winter Squash Stew with Crispy Tofu (p. 35)Spiced Carrot Salad with Creamy Basil Dressing (p. 40)Roasted Plum Salad with Fresh Grapefruit and Cardamom Syrup (p. 51)Brown Rice Bowl with Maple-Roasted Parsnips, Fennel, Dates, and Spicy Pumpkin Seeds (p. 99)I Can’t Believe It’s Mushroom Risotto (p. 101)No-Boil Mac and Cheese (p. 144)Bok Choy and Portobellos over Rice Vermicelli (p. 150)Roasted Fruit, Pumpkin Seed, and Yogurt Bowls (p. 178)Slab Quiche with Spinach, Goat Cheese, and Caramelized Onions (p. 186)Chocolate Chip Cookie Cake with Quickest Chocolate Buttercream Frosting (p. 209)Honey-Glazed Spice Cake (p. 212)Pelzel’s voice is warm, playful, and knowledgeable. Stunning full-color photographs showcase the versatility of the sheet pan, revealing the multitude of meals it can deliver—and vegan and gluten-free recipes are clearly marked throughout. The result: beautiful, textured, succulent food with bold, concentrated flavors and no messy cleanup.About the Author - Raquel Pelzel has created original recipes for Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook's Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior. and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

Like the best adventures in life, this episode is full of unexpected twists and turns! At first, Urologist Dr. Joel comes on the show to ease Cam's safety concerns with the 21-Day Masturbation Challenge. The conversation quickly evolves into a no-holds-barred Q/A about pornography, testosterone, and penis size. Then, Dr. Joel shares his incredible life story. We won't give away any spoilers, but do NOT miss the second half of this episode! Pretty please leave a review for Sex Talk With My Mom on the iTunes Store: http://apple.co/1PgUsfg To get exclusive Sex Talk With My Mom content, sign up for our spicy newsletter: http://eepurl.com/bMj_db Special thanks go out to my besties, Chris and Caramelized Onions for their ongoing support and lending of their home for this recording! Thanks for listening!

A popular condiment piled on a Not Dog. So good, you'll think your'e standing on the streets of NYC.