Podcasts about cook like

BUY THE SLOW LIVING BOOK HERE! Ever wondered what it truly means to “cook like a homesteader”? In this episode, we sit down with Mel Matthews, creator of The Homestead Fam and author of Cook Like a Homesteader. Mel shares her journey of balancing motherhood with her entrepreneurial spirit, all while living on two acres with her husband and three little ones under five. From raising chickens, ducks, and rabbits to simplifying meals during busy seasons, she offers a refreshing take on self-sufficient living—without the overwhelm.Mel's approach to homesteading is all about accessibility. Whether you're on a farm or in a city apartment, she believes anyone can embrace a more sustainable and simplified way of cooking. She also gives us a sneak peek into her next book, which goes beyond recipes to serve as a complete homesteader's guide. Plus, with pre-orders opening next month, now's the perfect time to get inspired! Tune in for practical tips, heartwarming stories, and a reminder that sometimes, the simplest meals are the best.Connect with Mel Matthews: Website: https://thehomesteadfam.com/Instagram: @thehomesteadfam Facebook: thehomesteadfam Youtube: @thehomesteadfamTikTok: thehomesteadfam Books: Recipe BooksWant to know more about living a slowed down life?!Simple Shortcuts to Peace Course - https://stephanieodea.com/peaceNew Year, New You Mini Challenge - https://stephanieodea.com/newyouJoin me for my LIVE Masterclass - https://stephanieodea.com/masterclass/Website - https://stephanieodea.comBlog - https://stephanieodea.com/blog/Slow Living Podcast - https://stephanieodea.com/podcastSpeaking Opportunities - https://stephanieodea.com/speaking/Coaching Opportunities - https://stephanieodea.com/coaching/Courses - https://stephanieodea.com/courses/Contact - stephanieodea.com/contact/

Learn how to recreate the Mother Earth Bowl from Flower Child restaurant at home!   Food For Life instructor and founder of the Center for Plant-Based Living, Caryn Dugan, shares her tips for cooking like a 5-star chef. She walks you through how to take the recipe to the next level by cooking without oil to reduce the fat content.   The result is not only a more intense flavor, but a much healthier meal!   The Mother Earth Bowl contains ancient grains, sweet potato, portobello mushroom, avocado, cucumber, broccoli pesto, charred onion, leafy greens, red pepper miso vinaigrette, and hemp seed.   Caryn joined "The Weight Loss Champion" Chuck Carroll at the International Conference on Nutrition in Medicine in Washington, DC.   Join Chuck and Dr. Will Bulsiewicz at Dr. Barnard's Bon Voyage Bash in Miami on March 7!   — — SHOW LINKS — — Caryn Dugan Center for Plant-Based Living: https://www.cpbl-stl.com ** Get a one month free membership! ** Use code: docandchef — — — Doc & Chef IG: https://www.instagram.com/thedocandchef YouTube: https://www.youtube.com/@thedocandchef — — EVENTS — — Dr. Bulsiewicz and Chuck in Miami Where: Dr. Barnard's Bon Voyage Bash Date: March 7, 2025 https://www.pcrm.org/events/bon-voyage-party-2025 — — — Free Athlete Nutrition E-Book https://www.pcrm.org/athlete — — BECOME AN EXAM ROOM VIP — — https://www.pcrm.org/examroomvip — — THIS IS US — — The Exam Room Podcast Instagram: https://www.instagram.com/theexamroompodcast — — — Chuck Carroll Instagram: https://www.instagram.com/ChuckCarrollWLC Facebook: http://wghtloss.cc/ChuckFacebook X: https://www.twitter.com/ChuckCarrollWLC — — — Physicians Committee Instagram: https://www.instagram.com/physicianscommittee Facebook: https://www.facebook.com/PCRM.org X: https://www.twitter.com/pcrm YouTube: https://www.youtube.com/user/PCRM Jobs: https://www.pcrm.org/careers — — SUBSCRIBE & SHARE — — 5-Star Success: Share Your Story Apple: https://apple.co/2JXBkpy​​ Spotify: https://spoti.fi/2pMLoY3 Please subscribe and give the show a 5-star rating on Apple Podcasts, Spotify, or many other podcast providers. Don't forget to share it with a friend for inspiration!

Today, I am joined by Heather Zeitzwolfe. Heather is a passionate speaker and advocate dedicated to helping people transition into veganism and adopt a plant-based diet. Her mission is to challenge the status quo and encourage others to think differently, particularly regarding veganism and ethical living. Heather guides people toward embracing the benefits of veganism and provides the tools needed to maintain a cruelty-free lifestyle.  She is dedicated to animal rights, equality, and justice, inspiring others to make compassionate choices. Heather is a GenX'r, nerd, doll collector, film geek, cat mom, entrepreneur, AI enthusiast, content creator, Tofu Wizard, and podcaster. She lives each day, sharing laughter and positive energy. To connect with Heather: YouTube: http://www.youtube.com/@SavvyFrugalVegan Website: https://www.savvyfrugalvegan.com/ Instagram: https://www.instagram.com/savvyfrugalvegan/ Facebook: https://www.facebook.com/SavvyFrugalVegan Mentioned in this episode: Will Tuttle The Joy of Vegan Baking by Colleen Patrick Goudreau Cookbooks by Isa Chandra Moskowitz Toastmasters International To connect with me: Follow me on Facebook and Instagram @didyoubringthehummus For more info on my Public Speaking 101 program: ⁠https://www.didyoubringthehummus.com/publicspeakingforactivists⁠ Contact me here or send me an email at info@didyoubringthehummus.com Sign up for single meditation sessions here Sign up for The Vegan Voyage, to sponsor the podcast, book meditations packages, or sign up for my Public Speaking program here Join my Podcast Fan Facebook Group: https://www.facebook.com/groups/didyoubringthehummus/ To be a guest on the podcast: https://www.didyoubringthehummus.com/beaguest ©2024 Kimberly Winters - Did You Bring the Hummus LLC Theme Song ©2020 JP Winters ⁠@musicbyjpw⁠

Dive into the captivating story of Nard Live Free, a social media influencer who turned his passion for entrepreneurship into a thrilling app development journey. In this exclusive interview, Nard shares his remarkable transition from a 9-to-5 grind to becoming a full-time business owner, leveraging his expertise in marketing and his unwavering commitment to empowering others.Discover how Nard's app, "Cook Lke Me," is poised to revolutionize the culinary landscape, uniting food enthusiasts, chefs, and critics under one virtual roof. Hear Nard's vision for the app's future, including seamless food delivery integration and innovative grocery store partnerships. This episode is a must-watch for anyone inspired by entrepreneurial success and the power of using technology to bring people together through the universal language of food. Follow the Cook Lke Me app: https://www.instagram.com/cooklkeme/Follow Dope Interviews on X: https://www.twitter.com/dope_interviewsFollow Warren Shaw on X: https://www.twitter.com/shawsportsnbaFollow Warren on IG: https://www.instagram.com/shawsportsRock "Dope Interviews" gear: https://19-media-group.myspreadshop.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/dope-interviews--5006633/support.

Pearl Jones is a food stylist based in New York City. She's spent over a decade making food look delicious in commercials, magazine editorials, cookbooks, and more, and she's also one of Aliza's close friends. I've obsessed over the contents of Pearl's food stylist kit and kitchen for years, and it's so fun to have her on the show to pull back the curtain on food styling as a career. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM PEARL JONES:A Cookbook Shoot Recap! It Takes a Village. [Colu Cooks]Pearl Jones [Instagram]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Do you cook the same way everyone else does? Ever heard of the 'Dull Men's Club'? Gen Z is killing these trends. 

Watch Carol and Tim LIVE every day on YouTube: http://bit.ly/3vTiACF. Chef and author Rocco DiSpirito discusses his book Everyday Delicious: 30 Minute(ish) Home-Cooked Meals Made Simple: A Cookbook.Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan. See omnystudio.com/listener for privacy information.

Watch Carol and Tim LIVE every day on YouTube: http://bit.ly/3vTiACF. Chef and author Rocco DiSpirito discusses his book Everyday Delicious: 30 Minute(ish) Home-Cooked Meals Made Simple: A Cookbook.Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan. See omnystudio.com/listener for privacy information.

Ready to take your culinary skills to the next level? We've got something special for you – a video packed with culinary secrets that'll have you cooking like a total boss in no time. Whether you're a seasoned chef or just starting out in the kitchen, there's always something new to learn, right? Trust me, you won't want to miss out on these game-changing tips and tricks that'll elevate your dishes to restaurant-quality status. So grab your apron, settle in, and get ready to impress your friends and family with your newfound kitchen prowess. Click play now and let's cook up some magic together! #brightside Animation is created by Bright Side. ---------------------------------------------------------------------------------------- Music from TheSoul Sound: https://thesoul-sound.com/ Listen to Bright Side on: Spotify - https://open.spotify.com/show/0hUkPxD... Apple Podcast - https://podcasts.apple.com/podcast/id... ---------------------------------------------------------------------------------------- Our Social Media: Facebook -   / brightside   Instagram -   / brightside.official   Tik Tok - https://www.tiktok.com/@brightside.of... Snapchat -   / 1866144599336960   Stock materials (photos, footages and other): https://www.depositphotos.com https://www.shutterstock.com https://www.eastnews.ru ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me Learn more about your ad choices. Visit megaphone.fm/adchoices

Preparing, serving and sharing food has always played a critical role in human history. But what did people in the Middle Ages like to eat and what did their food say about their social status? What was the haute cuisine of medieval Bagdad or Moorish Spain? Victoria Flexner and Jay Reifel have recreated classic dishes for their book, A History of the World in 10 Dinners: 2,000 Years, 100 Recipes, allowing modern-day cooks of all abilities to try out meals that were created and enjoyed hundreds of years ago. So if you fancy blending spices from the Silk Road, juggling indigenous ingredients of the Americas, or sewing together a terrifying cockentrice - half pig, half chicken - then this episode, in which Matt Lewis finds out more from Victoria and Jay, will have you salivating and eager to try out the recipes for yourself.This episode was produced by Rob Weinberg.Enjoy unlimited access to award-winning original documentaries that are released weekly and AD-FREE podcasts. Get a subscription for £1 per month for 3 months with code MEDIEVAL - sign up here.You can take part in our listener survey here.

“CarnivoreJT” is an Equip-Foods sponsored bodybuilder, having just released a cook book (on his website) and hosts The Inner Carnivore Podcast. IG: @ carnivorejt / www.theinnercarnivore.com TIME STAMPS: 01:12 NEW CARNIVORE COOK BOOK(!), B.E.B.B. bulking, & latest news on The Inner Carnivore Podcast 08:02 CarnivoreJT's CARDIO RECOMMENDATIONS (or lack thereof) for having ABS YEAR ROUND. 14:22 Why you will likely weigh more temporarily immediately after burning fat. 20:21 You do NOT HAVE TO BE A PERFECTIONIST to embrace a Carnivore W.O.E. 25:02 Marinated FLANK STEAK with LOBSTER TAIL & Chimichurri recipe. 31:01 DISCLAIMER: Eating raw meat is a terrible idea and you should totally never even consider doing this and we are not responsible should you choose to do so and grow a third eyeball

Lisa is joined by Chef James Smith who talks with Lisa about what Clean Eating really means. A pioneer of several health-based culinary programs in North America, Chef James Smith is determined to change the way cooks and next-generation chefs perceive and prepare food. His primary passion has always been the culinary arts having worked in leadership positions at several Toronto landmark restaurants including Scaramouche, Truffles at the Four Seasons, Boba and Senator Restaurant. James also has a wealth of experience in food media having worked on Food Network productions such as Cook Like a Chef, Christine Cushing Live, and Martin Yan's Chinatowns series as well as working with Canadian Living and Clean Eating magazines.James is Centennial College's first-ever Chair of Culinary Programs and Operations. He also worked for Georgian College where he was the Associate Dean of Hospitality, Tourism and Recreation. James began his academic teaching career at the Calphalon Culinary Centre before he transitioned into a full-time position at George Brown College as the inaugural research and development chef at the Centre for Hospitality & Culinary Arts. James became a full-time faculty member teaching culinary courses in the Bachelor of Applied Business in Hospitality Operations program and also collaborated to develop and launch an innovative program combining culinary management and nutrition, fostering many partnerships, participating in many applied research projects and creating an active program advisory committee.James' personal education journey includes obtaining a Culinary Management Diploma as well as his Red Seal Certification before completing his MBA in Hospitality and Tourism from the University of Guelph.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5948889/advertisement

Tully is an entertainer, entrepreneur and educator. Be prepared, this episode will have your mouth watering as Tully shares his passion for creating easy and authentic vegan curries. Growing up in Amritsar, the food capital of Punjab, Tully developed his passion for food while enjoying local cuisine and learning to cook with his mother. At age five, they moved to an army base where his mother was assigned a teaching role and Tully became more curious about different foods and cultures. Tully realised Indian recipes were the easiest to remove the meat and dairy and still retain amazing flavours. He took to social media five years ago, showcasing fun, easy and delicious vegan food, gaining over half a million followers in a short time. Wanting to help others, Tully has created curry sauces inspired by his mother's recipes, that make meal time super convenient. In this episode, Tully shares his childhood experiences, favourite recipes and upcoming launch of new products.Tully has kindly offered a discount to A Kynd Life listeners - Save 15% off your order when using code "KYND15" https://www.tullyzkitchen.com/https://www.instagram.com/tullyzkitchen/https://www.tiktok.com/@tullyzkitchenhttps://www.instagram.com/tullyzcurries/https://www.facebook.com/tullyzcurries/https://www.youtube.com/c/TullyzKitchenhttps://www.tullyzkitchen.com/

Chris Shepherd is a chef and writer based in Houston, Texas, and the cofounder of Southern Smoke Foundation, a nonprofit geared toward helping members of the restaurant community. On this episode we have a lively conversation about the food scene in Chris's hometown, what it was like leaving his restaurant group, and his cookbook: Cook Like a Local. This is such an inspiring talk, and we hope you enjoy it.Also on the show, Aliza and Matt talk about Matt's trip to Houston, where he had an incredible 48 hours, making stops at: Kâu Ba, Trill Burgers, Tatemó, Tres Chiles, The Original Ninfa's on Navigation, Villa Arcos, Blacksmith, and Crawfish & Noodles. The TASTE Texas Tour was supported by our friends at Travel Texas. See our dispatch from Austin, and stay tuned for San Antonio.MORE FROM CHRIS SHEPHERD:Houston Chef Chris Shepherd Is Enjoying His New Season [Eater]Southern Smoke Festival [official]

This week Camo talks summer deep cleaning, home decor, new projects and shares a secret fan favorite recipe they created before ranting about Trump supporters, a breed of their own for sure.

This week Ina is turning up the volume on ordinary vegetables! First up is cauliflower toast with gruyere and prosciutto, baked zucchini with spinach, and lamb-stuffed eggplant with a mediterranean twist for the grand finale! Will Jeffrey ever take Ina to Greece? You feta believe it!

In part two of our Season 4 premiere, Chef Asata reveals a fast and nutritious recipe designed for adults: easy fried rice! Join us as we learn step-by-step how to cook this delicious dish. From seasoning secrets to how to cut certain ingredients properly, Chef Asata's guidance will transform your cooking skills.Chef Asata's YouTubeChef Asata's TiktokChef Asata's InstagramExecutive Producer: Casby Bias Adulting101withCasby InstagramAdulting101withCasby TikTokAdulting 101 with Casby Bias Animated SeriesSupport the show

Listener Questions Are Answered. Past special guests including Cowboy Chef Kent Rollins, Pro Angler Johnnie Candle, and JB's Wildlife Designs tackle cooking, fishing, and taxidermy questions. We have Outdoors news plus the latest food trends this summer! This is Rebecca Wanner aka BEC and Jeff ‘Tigger' Erhardt with the outdoors & western lifestyle show The Bend Show! Be sure to subscribe on your favorite podcasting app or on The Bend Show YouTube channel. EPISODE DETAILS BEC often thinks of June, as is National Outdoors Month (according to National Day Calendar)… That June is almost like a whole month of celebrating Fathers, Uncles, Grampas, and Friends... Anyone that's taken the time to share, show all of us the Wonders of the Outdoors. For that reason, as you cherish loved ones still amongst us, or think of those that have passed, cherish those memories and continue to keep making new ones! This season so far we have had quite a few interesting guests, in case you've missed them. Famous Cowboy Chef Kent Rollins, who has just come out with a terrific new book EVERY kitchen and cabin needs - "Comfort Food The Cowboy Way". Then fishing expert, guide and 25-year veteran Professional Angler Johnnie Candle joined our crew, and lastly most recently up and coming Taxidermist Jake Faehnrich owner of JB's Wildlife Designs. We are ALWAYS asking for your thoughts and comments, and when one asks, one receives! We've heard ya loud and clear and later in the show Tigger goes into ACTION and gets these guys on the phone to answer the questions. SPOTLIGHT We have got something SUPER exciting for ya all this week to spotlight. Who doesn't like, LOVE a Giveaway?! Or a reason to “Road Trip”??... Maybe somewhere you've never been? If you are a rodeo fan and a country music fan? You will love this giveaway!  The Bend Show has teamed up with the historic Mandan Rodeo Days, considered one of the oldest rodeos in the country. We are giving away a pair of free tickets to the kick-off concert with true American cowboy, and former saddle bronc rider, Wyoming's Chancy Williams. This will be an epic party in the dirt. Literally!  Country Artist, Chancy Williams, will be center stage joined by the duo Southerland, and Zach Thomas on Friday June 30th in Mandan, North Dakota at the brand new Dale Pahlke Rodeo Arena at the Dakota Community Bank & Trust Rodeo Grounds to kick off the 144th Mandan Rodeo Days. This is a World-Class, Premiere event venue; that we are excited to have added to the Rodeo Scene.  How fun is that? Interested? Ever thought of road-tripping to or thru the Dakotas? The Chancy Williams concert kicks off your Fourth of July with the next 3 nights of Top Notch PRCA rodeo action. Here we go, to enter the chance to win a pair of tickets to the Chancy Williams concert at the Mandan Rodeo Days, Call or Text 305-900-2363, and say/text: I LOVE “The Bend Show”, or something like that... Besure to leave, this is important, when calling or texting, leave your full name, phone number, and address so that we can get in touch with the winner! All entries are accepted starting June 17th thru June 22, 2023. A random winner will be chosen and announced on next week's show (June 24th)!! Visit North Dakota this summer, and plan to catch the Chancy Williams Concert and the 144th Mandan Rodeo Days in North Dakota over the Fourth of July!   NEWS Columbia - This was the biggest story last weekend, one that touched all heartstrings. Four children were found last weekend alive in a jungle in Columbia. The siblings had been missing for 40 days following a plane crash that took the life of their mother and pilots. The children were ages 13, 9, 4, and 11 months. They were able to stay alive thanks to the 13-year-olds knowledge of survivor skills.  Small footprints were discovered at the crash site leading search teams to believe the children were still alive in the rainforest, which is home to jaguars, snakes, and other predators. The knowledge of fruits and jungle survival skills kept the siblings alive. Florida - Officials are warning people not to walk dogs near bodies of water, especially as it is alligator mating season. Recently a Florida man saved his dog from an alligator attack. The man was walking the dog along a river bank when an alligator came out of the water and snatched it. The man jumped on top of the alligator and freed his dog. This event spurred the Florida Wildlife Officials again to remind all walking near bodies of water to be on alert and definitely avoid if with pets. Illinois - a 9-year-old Wyoming, Illinois girl has gone viral for catching a Largemouth Bass with a McDonald's Chicken McNugget. The bass weighed 5 lbs. The girl stuck her McNugget on her hook before tossing her lure into a body of water. She reeled the bass in by herself… And this isn't the first time she's been adventurous with her choices of bait. She's had success too with crackers & gummy worms…. LOL… BEC says, HEY - WHATEVER WORKS, and WHATEVER gets kids outside!! FBI WARNING - These things noone is a fan of reporting on however, it is vital that we are all aware and up to date on the latest technology, especially when it could be a potential threat. The FBI is warning people to be careful when posting selfies online. Scammers and hackers are stealing the photos and then using artificial intelligence (AI) and deepfake technology to extort people. This is BAD stuff. The scam artists are placing people's faces on other people's naked bodies in which they then threaten to send pictures or videos to the victim's friends, family, and co-workers.  The FBI says the scammers ask for money to not send the fake, X-rated material. THIS is a topic to discuss with your family too as our youth are becoming younger and younger having full access to various social media as well as with the elderly.  One tip that BEC can offer is that before sharing photos on social media, like Facebook or Instagram, Snapchat, BeReal, etc... Take the time now to check your privacy settings, so that you are ONLY sharing information with people you want to be and to keep a close eye on your social media Friends Lists, that there have not been “Ghost accounts” created mirroring someone else which was added to your crew when they should not have been     COOKING, FISHING & WILDLIFE QUESTIONS Tigger has reviewed the vast number of questions received from listeners and fans of The Bend Show. He reaches out to the experts, and past guests on The Bend Show, to get the answers. Meet our experts and past guests.   COWBOY CHEF KENT ROLLINS Cowboy Kent Rollins is a genuine cowboy who has been cooking up a storm for over 30 years. He is known for his authentic cowboy cooking style, delicious recipes, and entertaining personality. Cowboy Kent Rollins was raised on a ranch in Oklahoma, where he learned how to cook from his mother and grandmother. He has been cooking on the open fire since he was a child, and his authentic cowboy cooking style is a reflection of his upbringing. Rollins is a true pioneer of cowboy cooking. He has a passion for cooking that is evident in every dish he prepares. Cowboy Kent Rollins has been featured on numerous television shows, including the Food Network's "Chopped Grill Masters", and winning "Throwdown with Bobby Flay" with his famous Kent Rollins Chicken Fried Steak to beat Bobby Flay... And since has won many other shows/competitions along the way. Ever wanted to crack the secrets to McDonald's Big Mac secret sauce, scroll down, as that's just what this Cowboy Chef has done, we share the YouTube tutorial for "The Big Mac - Cowboy Style Homemade Big Mac Recipe." Kent Rollins and his wife, Shannon Rollins, have released three cookbooks, one of which was just released called, Comfort Food the Cowboy Way. You can learn more about Kent and order his latest cookbook at KentRollins.com. You can also check out Kent Rollins' YouTube Channel here.    JOHNNIE CAMPBELL, PROFESSIONAL ANGLER Meet 30-plus-year veteran pro angler, Johnnie Campbell, as the newest member of The Bend Field staff. Growing up fishing on his father's charter boat on the Great Lakes, Johnnie Campbell honed his skills on Lake Erie's central basin. By age 21, Campbell had obtained his Master of Great Lakes US Coast Guard Captain's License, beginning his lifelong journey to becoming a Pro Angler, a Fishing Guide, and Sport Fishing Communicator. Since 1993, Campbell has made a career out of fishing. He has guided trips from Trout and Salmon in the Lower Niagara River, to Walleye in the Dakotas, to guiding on the Gulf of Mexico. Johnnie Campbell's pro angler stats are phenomenal having taken to competing at the highest level on the USFA, NAWA, PWT, MWC and NWT tournament fishing trails. We are excited to have him aboard the ship here at The Bend Show. Hear his story on how his successful career came to be, and remains a passion to this day. Johnnie Campbell; learn more or book a guided trip visit JohnnieCandle.com Facebook: @JohnnieCandleProfessionalAngler   JB's WILDLIFE DESIGNS Meet Jake Faehnrich, owner of JB's Wildlife Designs located in Mandan, North Dakota. Faehnrich is an exceptional up-and-coming taxidermist. From North American to Exotic wildlife trophies, JB's Wildlife Designs turns memories into Works of Art. Preserving our trophy animals, fish, and birds. Jake Faehnrich has experience in everything from mounts to rugs to painting on the skulls of our harvested trophies. JB's Wildlife Designs strive to exceed the expectation of every customer, preserving those moments and memories for a lifetime. Featuring: Jake Faehnrich; Taxidermist & Owner of JB's Wildlife Design Facebook: @jbswildlifedesign COOKING TREND & EASY RECIPE   Got a new trend, this one BEC says she is TOTALLY going to try. BEC is a huge pickle fan, and where she is from - You love Ranch Dressing and DILL PICKLES of all varieties! The newest Pickle trend is the answer to your need for an easy recipe or easy appetizer. Dip mini or petite dill pickles into warm, melted chocolate and then set on wax paper to harden. If using Kosher pickles, dip them into the warmed chocolate and then roll the pickles in sea salt and let harden. As mentioned, if you know BEC she will be surprising all of her family and friends this summer with this easy Fourth of July appetizer recipe! If you have a fondue pot, consider this as a fun activity too for the kids. So many possibilities with these Pickle Recipes.   Drinking Alcohol and Mosquitos. Another trend across social media has been debunked, drinking Gin & Tonic - we are sorry to report will not WARD OFF mosquitos! BEC & Tigger have heard of many reasons to have a cocktail or two, but not this one until I was approached and then had to investigate. It turns out that drinking alcohol actually makes you slightly more attractive to those biting skeeters, mosquitos. It is advised the best thing one can do is buy a true repellent. Personally, after trying many things; Tigger & BEC have weighed the pros and cons of tick-related diseases such as Lyme disease, one that is often overlooked by the medical world, and now stockpile their household with insect repellents that contain DEET. We know that some of you listening will not agree, and that is OKAY it has just been our family's decision to go after a Deep Woods product that contains preferably 40% Deet. Regardless, this year be sure to NOT be drinking that Gin & Tonic in hopes of warding off the mosquitos, and do plan ahead with some sort of bug repellent!   FIELD REPORTS & COMMENTS Call or Text your questions, comments to 305-900-BEND or 305-900-2363 Or email BendRadioShow@gmail.com FOLLOW Facebook/Instagram: @thebendshow   SUBSCRIBE to The Bend YouTube Channel.   Website: TheBendShow.com https://thebendshow.com/ #catchBECifyoucan #tiggerandbec #outdoors #travel The Outdoors, Rural America And Conservation are Center-Stage. AND how is that? Because Tigger & BEC… Live This Lifestyle. Learn more about Jeff ‘Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ WESTERN LIFESTYLE & THE OUTDOORS Tigger & BEC represent the Working Ranch world, Rodeo, and the Western Way of Life as well as advocate for the Outdoors and Wildlife Conservation. Outdoorsmen themselves, this duo strives to provide the hunter, adventurer, cowboy, cowgirl, rancher and/or successful farmer with the knowledge, education, and tools needed to bring high-quality beef and the wild game harvested to your table for dinner. They understand the importance in sharing meals with family, cooking the fruits of our labor and fish from our adventures, and learning to understand the importance of making memories in the outdoors. Appreciate God's Country. United together, this duo offers a glimpse into and speaks about what life truly is like at the end of dirt roads and off the beaten path. Tigger & BEC look forward to hearing from you, answering your questions and sharing in the journey of making your life a success story. Adventure Awaits Around The Bend.

This week Ina is boozing it up with some of her favorite recipes that feature alcohol. First up is red wine and stout braised short ribs followed by a delicious apple spiced cake with rum soaked raisins. Then its fennel soup gratin with FOUR types of alcohol followed by a delicious champagne VSOP cocktail. Cheers!

Cooking in your van is an act of deliberate planning, adaptation, and flexibility. Starting when you design your van you will either be cooking with a propane system or using electric with induction cooktops. Kayla shares her experience cooking with a propane system and how she stretches her 25 lb propane tank 9 months between fills. Eric and Colby give their hot tips for cooking via induction and how to design your van layout without needing to build in a permanent induction top. Items / guides mentioned: Our Favorite Portable Induction Hobs Collapsible Kettle NutriBullet Pro Blender (900W)  101 Guide to Campervan Electrical Systems We discuss: Propane vs Induction Stoves (van life considerations for both) What is the best size sink for van life? Drawer vs. Chest Style Fridges in a Camper Van Should you keep "emergency" or shelf stable food on hand? General tips for cooking in a camper van & more!

This week is all about seafood as Ina kicks things off with a batch of Cioppino with code, shrimp, scallops, and mussels. Bay scallop ceviche makes a perfect no-cook appetizer paired with fresh salmon with melting cherry tomatoes. The star of the show however is a perfect high/low mix with Connecticut lobster rolls!

Ina might be late to the Tex-Mex party but she is right on time for this week's episode as she prepares a spread worthy of any fiesta! On the menu is a tres leches cake with mixed berries and whipped cream, pork posole, fiesta corn and avocado salad, and a frosty jalapeño margarita. How delicious is THAT? Sign up for The Good Patreon at www.patreon.com/thegoodpatreon to receive early access to main feed episodes and a weekly bonus episode!

On this weeks episode of Farming for Health, Dr. Amy chats with Dawn Perry. Dawn Perry is a writer and cookbook author, currently working on her first cookbook (Simon & Schuster, Spring ‘22). She is the former Food Director at Real Simple where she oversaw recipes and food content on all platforms. After stints in both the pastry and savory kitchens at Mike Tusk's Quince restaurant, Dawn made her way back east where she worked as a private chef for several years before making her way into food media. Dawn's first gig in editorial was cross-testing recipes for Martha Stewart's Cupcakes which should have won her a medal, but instead earned her a full-time position developing recipes and food styling as Associate Food Editor at the much beloved Everyday Food (RIP). She moved on to work in the test kitchen at Real Simple (her first tour) where her “The Only Cake Story You'll Ever Need” was nominated for an IACP award. In it, she paired 2 essential cake recipes with 27 frosting, filling, and decorating ideas for a grand total of 256,620 combinations. (It's true, they did the math.) As Senior Food Editor at Bon Appétit she developed recipes for features and regular columns and collaborated with restaurant chefs and food personalities including Naomi Pomeroy, Joshua McFadden, and Mimi Thorisson. Assuming the role of BA's first ever Digital Food Editor she wrote popular web columns, helped launch the BA's Best series, and starred in instructional videos including “Test Drive” and “I Effed It Up”. Dawn shepherded the 2014 and 2015 Food Lover's Cleanse and was instrumental in Bon Appetit's landmark partnership with IBM's Chef Watson. She spoke about that experience on The Sporkful and at South by Southwest 2015. Dawn contributed to BA's James Beard award winning “Cook Like a Pro” package and represented the brand in television appearances including spots on The Today Show. Dawn left Bon Appétit to work with meal kit delivery service Martha & Marley Spoon, as their culinary content editor. As employee number 9 of the startup her recipes were cooked and eaten in more than 5,000 homes every week. Dawn's recipes and writing have been featured on Epicurious, Tasting Table, Food & Wine and Extra Crispy, in Southern Living, Country Living and on The Lonely Hour. She has more than 17K organic Instagram followers who are especially fond of her Dinner With Dawn Instagram stories series. She is the author of Short Stacked Editions' Cucumbers (Summer 2017). She lives in Brooklyn (like everybody else) with her husband and two kids.

Its a big week on The Good Vanilla as Nick kicks off the episode with a very important and exciting announcement! We are continuing our expedition into the world of Italian cuisine for the second week in a row as Ina prepares a delicious menu that includes a twofer recipe of Tomato and Eggplant soup followed by a next day pasta dish that is sure to dazzle even the most stubborn leftover haters. Ina then whips up a pancetta and pecorino kale caesar salad as well as a flounder Milanese topped with fresh crisp arugula salad. To wash it all down, a twist on a classic Tom Collins in the form of a limoncello vodka collins cocktail. Buon appetito!

Do you suffer from food sensitivities or allergies? Does cooking cause stress and anxiety? This episode is for you! Join our expert & professional holistic chef, Andrea Sprague, who will share her journey to becoming a chef. Chef Andrea will share with our community how she helps determine what foods people may be sensitive or allergic to and how to transition their cooking to omit those foods. She will empower us to get in the kitchen more, cook nutritious and healthy meals, and make cooking a habit you can stick with. Theholisticchef.com E-Mail: Andrea@theholisticchef.com IG: https://www.instagram.com/holisticchefs/

Molly and Kate dive deep into the journey and person that is chef/writer/artist/activist/culinary ambassador (and more), Toya Boudy. She shares how her talents as an artist and wordsmith, along with the interwoven nature of life, resulted in her latest cookbook, "Cooking for the Culture". She discusses her creation process, the unconventional schedule for the book and her family's contribution as she explains her mission to build community and empower the artist inside. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsToya BoudyWebsiteYouTube ChannelPodcastInstagramHer first book "Cook Like a New Orleanian" Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCooking for the Culture by Toya BoudyBress 'n' Nyams by Matthew Raiford

Calvin (@CookLikeImBook) is a one of the best content creators in the fitness/food space! He makes AMAZING high protein, lower calorie meals that helps people enjoy foods, while still making progress on their goals! Calvin joined me (Pat) on the GainsByPat Podcast to discuss: - How he got started making videos - How long it takes to make videos - How he thinks of videos to make - His journey (former pro basketball player turned creator/influencer) - His cookbooks - MUCH more! Fantastic conversation with one of my good friends in the industry! Here's his social media information: - Instagram/Tik Tok: @cooklikeimbook Anddd here's his website to checkout his cookbooks: https://cooklikeimbook.com Anddd here is both mine & Calvin's code for 20% off your Legion order (link below): https://legionathletics.com Calvin's Code: CookLikeImBook Pat's Code: GainsByPat MUCH love! Please like the video, comment, & check out the next episode next week! - Pat

This week on Unorthodox, the mystery boxes are revealed! Mark, Stephanie, and Liel reveal the contents of their fundraiser giveaways, as well as the lucky winners. Culinary historian Michael Twitty returns to the show to talk about his new book, Koshersoul: The Faith and Food Journey of an African American Jew.  Then, producer Quinn Waller teams up with cookbook author and Food Network star Molly Yeh to make challah in the latest installment of Quinn's Cook Like a Jew series.  Finally, we share an interview with food writer and self-professed 'pizza bagel' Shannon Sarna, recorded live at our recent West Orange, NJ live show. She tells us about her new book, Modern Jewish Comfort Food, and shares her tricks for the perfect challah.  We have brand new Unorthodox swag! Get your tees, mugs, and hoodies at tabletstudios.com.  Across the JEW.S.A. is a new Unorthodox project that will showcase 12 of the most inspiring Jewish stories across the country. Nominate your hometown at tabletm.ag/acrossthejewsa. Across the JEW.S.A. was created with support from the Jewish Federations of North America. We're heading back on the road! Find out about our upcoming events at tabletmag.com/unorthodoxlive. We love to hear from you! Send us emails and voice memos at unorthodox@tabletmag.com, or leave a voicemail at our listener line: (914) 570-4869. Remember to tell us who you are and where you're calling from.  Subscribe to our weekly newsletter to get new episodes, photos, and more. Join our Facebook group, and follow Unorthodox on Twitter and Instagram. Get a behind-the-scenes look at our recording sessions on our YouTube channel. Want to book us for a live show or event in your area, or partner with us in some other way? Email Tanya Singer at tsinger@tabletmag.com. Unorthodox is produced by Tablet Studios. Check out all of our podcasts at tabletmag.com/podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Class is in session! Shawn and Simon go back to explain some of the basics of kitchen technique and share some recipes, plus lots of love for Jamie Oliver, Neil Gaiman and the new Prey movie. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Runge's Deli in Courtenay: https://www.facebook.com/RungesDeli/ Burrfection: https://burrfectionstore.com/ Michael Ruhlman's book Soul of A Chef: https://www.amazon.ca/Soul-Chef-Journey-Toward-Perfection/dp/0141001895 Jamie Oliver's book Jamie's Dinners: https://www.amazon.ca/Jamies-Dinners-Jamie-Oliver-2004-10-07/dp/B000YFEDJU Neil Gaiman's Sandman on Netflix: https://www.netflix.com/ca/title/81150303 Prey on Disney Plus: https://www.disneyplus.com/movies/prey/5Y0VIrKjUDWm  

Hour 2: Jeremy would like to see the Bills use their rookie RB like Miami uses Chase Edmonds.

Why did Anne of Green Gables invite her minister over for cold tongue? What was up with Ma's Spider Pan in Little House on the Prairie? And why were the heroines obsessed with currants, blancmange and calf's foot jelly? A snappy sketch of everything the bookish stars have to teach us about how to nourish and flourish here and now.-----------------Shownotes:If your bookish/foodie heart goes thump at the thought of deconstructing the picnic in Emma, the semi-murderous ingredients in Anne of Green Gables' “liniment cake,” and the swoony sentences Maya Angelou used to describe barbeque sauce, do we have a podcast for you!In this episode, we unpeel the show that promises to feed both your inner book geek and epicure, with segments such as: Time Travel (historical dishing), Heroine Spotlight, Cook Like a Heroine (recipes), Heroine Takeaways, Bookseller's Daughter and Friend Recommend (book reviews), Heroine Challenges and Maud's Mailroom. Do drop us a line at hello@jennyewilliams.com and tell us what excites you about learning to eat like a heroine!  

Simon the Magpie, Analog Weapon, and Jorb talk about attention to appearance in videos, Patreon, Florian (AudioPilz), methods for shooting and editing, repairing synths, streaming, beginnings, synthtuber union, LMNC's MS-10, April Fools ideas, Cook Like a Normal Person, old videos, pianos, recording at concerts, origin of Analog Weapon and Jorb monikers, weird promotion inquiries, video for the podcast, communities, selling out, marketing on YouTube and getting paid, brands and stores starting their own YouTube channels, making pedals, artistic tools for making art, the pernicious appeal of a high price, various synths and electric pianos, the people who made the gear we use, Superbooth & NAMM, midwest US small talk, functioning in the city, KnobCon, and more! Jorb's YouTube Jorb's Instagram Jorb's TikTok Jorb Merch!

This week on Unorthodox, we're digging in.  Benedetta Guetta, author of the new cookbook, Cooking alla Giudia, joins us to discuss the fascinating—and delicious—culinary history of the Jews of Italy. We learn that Jews are responsible for bringing the orecchiette pasta shape to Italy, that Jews taught Italians how to cook eggplant, and that the Jews of Italy made kosher prosciutto using goose (here's her recipe).  Barry Levenson tells us about the National Mustard Museum in Middleton, WI, which the former Wisconsin assistant attorney general founded to celebrate the condiment. He tells us about hosting the World-Wide Mustard Competition, the connections between Jews and mustard, and shares some of his favorite mustards, all of which are available for purchase through the museum's store..   Our Gentile of the Week is Eric Huang, the former 11 Madison Park chef behind the fried chicken pop-up Pecking House. He tells us about shifting from fine dining to pandemic pop-up fame and shares his thoughts on a few of the Jewish culinary staples he grew up eating at friends' houses.   We're excited to feature the second installment of Cook Like a Jew, from associate producer Quinn Waller. First she learned to make chicken soup, and today she's back to uncover the secrets of making homemade hummus with Liel. Join us June 16 at 5 p.m for “Can I Laugh At That?” a virtual panel discussion about comedy during trying times, hosted by Judy Gold and featuring Alex Edelman, Negin Farsad, and Mike Yard. Learn more and register at tabletm.ag/canilaugh.   We love to hear from you! Send us your emails and voice memos at unorthodox@tabletmag.com, or leave a voicemail at our listener line: (914) 570-4869. Remember to tell us who you are and where you're calling from.  Subscribe to our weekly newsletter to get new episodes, photos, and more. Join our Facebook group, and follow Unorthodox on Twitter and Instagram. Get a behind-the-scenes look at our recording sessions on our YouTube channel. Find out about our upcoming events at tabletmag.com/unorthodoxlive. Want to book us for a live show or event in your area, or partner with us in some other way? Email tabletstudios@tabletmag.com. Unorthodox is produced by Tablet Studios. Check out all of our podcasts at tabletmag.com/podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching. Today Arthur talks about: When In Brooklyn...Cook Like A Roman

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

Dopo due edizioni fortemente condizionate dalla pandemia, Silvia Colloca torna con la terza stagione del suo programma, portando con sé i segreti della cucina italiana e i riti familiari legati al cibo tramandati dalle nostre nonne.

Cal Reynolds joined us on the podcast today and boy was it a treat. He's an inferno of positivity and brings his passion for health and cooking to the conversation. If you have not seen Cal's page on Twitter or Instagram, it's a must-view! He is masterful in the kitchen and shares with us his story of going from an overweight 8th grader to a jacked Instagram chef. He's an awesome guy and I think you are going to love this one!

This week I give a show stopper salad to cook at home or take to a party. This salad blends bitter greens with tart citrus, sweet apple, fennel, walnuts all tossed in a champagne vinaigrette. Then the salad is topped with Manchego cheese.The recipe is downloadable at Chef86d.com and here is the breakdown of the episodeRecipe start time: 4:15 Minutes inThe Vinaigrette: 13:57 Minutes inSalad Prep: 19:44 Minutes inSalad Finish: 24:18 Minutes inWine Pairing: 30:53 Minutes inKim Crawford Sauvignon BlancHere is some links for the recipeHow to segment an orangeSlicing ToolENJOY!

In this episode chef Jeremy teaches you how to cook his Fighting Irish Stew just in time for St. Patrick's Day. Printable version of the recipe is at Chef86d.com. Chef also starts the show with Oregon removing all Russian Vodka from their shelves. Article is here.RECIPE TIMESRecipe Start/The Why – 12.35 minutes inGrocery List – 13.25 minutes inStep 1 – 22.45 minutes inStep 2 – 24.30 minutes inStep 3 – 26.22 minutes inFinish Line – 28.48 minutes inDrink of the week – 32.13 minutes inCook Book of the Week – Book Link Here

This week we are celebrating Ina and Nick's birthdays with three fabulous desserts! On the menu is a decadent chocolate cake with mocha frosting, prunes in armagnac, and a salted caramel popcorn sundae! Follow the Podcast on social media Instagram : goodvanillapod Facebook : The Good Vanilla Podcast Email : goodvanillapod@gmail.com Follow Nick on Social Media Twitter : nickkochanov Instagram : nickkochanov

Its time to ring in the Holiday season with Ina as she shows us a variety of easy but show-stopping brunch dishes! On the menu is Shakshuka with feta, Morning Glory muffins, smoked salmon tartines, a fruit platter and then a spicy take on a classic Bloody Mary! Follow the Podcast on social media Twitter : goodvanillapod Instagram : goodvanillapod Facebook : The Good Vanilla Podcast Email : goodvanillapod@gmail.com Follow Nick on Social Media Twitter : nickkochanov Instagram : nickkochanov

Rise and shine because this week we are making breakfast ahead! Ina serves up a baked French toast with raspberries, blueberry bran muffins, mini Italian frittatas, homemade orange marmalade butter, a smoked salmon platter, a fruit salad with honey vanilla yogurt, and a pitcher of Virgin Mary's to wash it all down!

Today is Ina's Birthday and Nick is celebrating the only way he knows how, with an episode dedicated entirely to CHOCOLATE! Ina whips up a sinfully delicious chocolate ganache cake (with the help of Lidey Heuck), a decadent chocolate creme brûlée, peanut rocky road chocolate bark, and tops it all off with iced hot chocolate!

In today's episode our host, Essy Sparrow, chats to Sabrina Gidda the executive chef at AllBright about lessons learned, teams built and how she has built an incredible career as a Chef without formal training. If you'd like to follow any of those involved in the making of this podcast see below! Host: Essy Sparrow www.instagram.com/yourservertoday/?hl=en Guest: Sabrina Gidda www.instagram.com/sabrina_gidda/?hl=en www.allbrightcollective.com Theme Tune written and produced by Jemima Coulter hailaker.bandcamp.com

This week, Gilly Smith learns how to cook a sea bass in vine leaves with heirloom tomatoes and pomegranate and white balsamic dressing like the Greek Cypriot author of Orexi!, Theo Michaels. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly Smith is learning how to cook like MasterChef 2018 winner, Kenny Tutt at his brand new restaurant, Pitch in Worthing, just a few days before it opened at the end of May. He shows her how to do his own version of fish and chips. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly Smith learns how to cook like Australian food writer Emiko Davies. Her book ‘Tortellini at Midnight' tells the love story of her Italian family and goes with her along a journey from Taranto to Turin before settling in Tuscany. With baby on hip, Emiko cooks polpette di Nonna Anna (meatballs) served with freshly-made orecchiette. Hosted on Acast. See acast.com/privacy for more information.

On this week's podcast we learn how to cook like Michelin-star chef Adam Byatt from Trinity restaurant. After training at Claridge's restaurant, as a teenager, Adam went on to cook with Philip Howard at The Square before opening his own restaurant in Clapham. In the podcast, he cooks a simple, but stunning, turbot recipe. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly Smith learns how to cook like Zoe Adjonyoh whose journey through food into her own Ghanaian heritage has led to a new movement in West African cuisine. Here she cooks akara fritters, a vegetarian feast of black eyed beans with salsa. Hosted on Acast. See acast.com/privacy for more information.

This week, Gilly Smith is at Spitalfields' super cool Thai restaurant, Som Saa learning how to make the popular papaya salad, Som Tam with chef and owner Andy Oliver. Andy tells her how he learned to cook with Thai food hero, David Thompson at his legendary Thai restaurant Nahm, and what he thinks now about the twitter storm last year which resulted in him sacking one of his own chefs for a racist slur. Hosted on Acast. See acast.com/privacy for more information.