Podcasts about Cookbook

Growing up in Stockton's Khmer refugee community, Nite Yun knew some about her family's history and heritage, but it was only after she visited Cambodia for the first time at age 24 that she connected deeply with her roots. Returning to the Bay Area, she opened the acclaimed Nyum Bai restaurant in Fruitvale, after being nurtured by the culinary incubator La Cocina. Now, she is the chef and owner of Lunette in the Ferry Building, and author of a new cookbook with recipes and reflections on her childhood and cooking in the Bay Area. Guests: Nite Yun, chef and owner, Lunette, a Cambodian restaurant in the Ferry Building. Yun is the author of the cookbook, "My Cambodia: A Khmer Cookbook." Leticia Landa, executive director, La Cocina Learn more about your ad choices. Visit megaphone.fm/adchoices

Prolific, five-time James Beard Award-winning cookbook author Dorie Greenspan is the queen of sweets, and she just released her 15th cookbook, Dorie’s Anytime Cakes. Famous for her beloved World Peace Cookies and many baking books, including one she wrote with Julia Child, it's not surprising that Dorie wants to start and end her last meal with dessert. What's wrong with eating dessert first, anyway? Rachel chats with Ayurvedic counselor Jodi Boone about the life-bettering benefits of starting your meal with sweets. And when Dorie told Rachel she ate the same exact lunch every single day for years, the first person we thought of was Donald Gorske. Gorske has eaten almost nothing but McDonald's Big Macs since 1972, putting his current Big Mac count at over 35,000. Rachel called the Fond du Lac, Wisconsin native on his flip phone to learn why the man eats two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun ... Every. Single. Day. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

On Tuesday's "Drivetime with DeRusha".... 3pm - Jason's frustrated by the lack of progress with carjackings in Minneapolis. Plus, army veteran Josh Vrtacnik discusses his service and an amazing gift from DAV of MN. 4pm - Will a new bill passed as part of the shutdown agreement kill the THC business in MN? Jason talks with attorney Carol Moss. Then on DeRusha Eats: Owamni's Sean Sherman has a native-inspired cookbook called "Turtle Island" 5pm - On "The DeRush-Hour" what will Surly Brewing do if the THC business goes away? Jason talks with Omar Ansari. Then - how early is too early for businesses to play Christmas music?

Check out the video on Youtube! - https://youtu.be/TwaNcOcBzuoIn this episode, Rachel Hollis discusses her new podcast format involving cooking, chatting, and testing recipes amidst the chaos of her home renovation.Get your copy of Rachel's New Book Here: Audible, Amazon, Barnes & Noble, Books-A-Millon, Bookshop.org, or wherever books are sold! Sign up for Rachel's weekly email: https://msrachelhollis.com/insider/Call the podcast hotline and leave a voicemail! Call (737) 400-4626Watch the podcast on YouTube: http://youtube.com/@MsRachelHollisFollow along on Instagram: https://www.instagram.com/MsRachelHollisTo learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode of The Cookbook, host Iris Goldfeder engages with Laura G. Patac, discussing the journey to entrepreneurship, the importance of unique value propositions, and the power of storytelling. They explore how personal experiences shape our narratives and the impact of kindness in everyday interactions. Laura shares insights from her own journey, emphasizing the significance of self-awareness and empowerment in personal and professional growth. The conversation highlights the importance of evolving through stories and the connections we create with others. Chapters 00:00 Welcome to The Cookbook 01:57 The Journey to Entrepreneurship 03:54 The Unique Value Proposition 11:50 The Power of Storytelling 21:32 Sharing Stories with Purpose 30:58 The Impact of Kindness 40:30 Evolving Through Stories 50:00 Looking Ahead: New Projects 58:47 What Lights Your Fire

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump spiraled out of control on live television during an Oval Office press conference where he kissed merry widow Erika Kirk and attacked Marjorie Taylor Greene for her recent comments on affordability.Then, on the rest of the menu, Fullerton, California police let a woman go who was held at gunpoint in her car by an ICE agent because “no crime had occurred;” Pam Bondi's Department of Justice has lost thousands of experienced staff and attorneys, and it has been unable to bring in enough new talent to make up for its losses; and, Trump has withdrawn more nominees since his return to office than any other president in a single year over the last four decades.After the break, we move to the Chef's Table where deadly air pollution levels surged in India's capital of New Delhi; and, Dutch officials vowed to erect a permanent memorial to Black American soldiers who helped liberate the Netherlands from the Nazis, after the Heritage Foundation complained the American Battle Monuments Commission of defying Trump's purge on racial diversity programs.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

On this week's episode of The RV Atlas Podcast, we're heading out on an unforgettable culinary adventure with Linda Ly, author of The Route 66 Cookbook: The Best Recipes from […] The post The Route 66 Cookbook: A Culinary Road Trip with Linda Ly appeared first on The RV Atlas.

We're back this year with more great gift ideas that are not only fun but also educational! We've got lots of ideas broken down by category and age. Whether you need to encourage reading, have a learner who loves STEM, or want to support the artist in your house, we have something for everyone! Find Secular Curriculum with our Resource Selector https://www.homeschool-together.com/secular-resources Support The Podcast If you like what you hear, consider supporting the podcast: https://homeschooltogether.gumroad.com/l/support Consider Leaving Us A Review If you have a quick moment, please consider leaving a review on iTunes - https://podcasts.apple.com/us/podcast/homeschool-together-podcast/id1526685583 Show Notes Learning Resources STEM Explorers Brainometry - https://amzn.to/42udfz8 Odin Card Game - https://amzn.to/430Hy0n Shashibo Shape Shifting Box - https://amzn.to/46VU56u LeapFrog LeapStart - https://amzn.to/3WpNAnD LeapFrog LeapStart Learn to Read Volume 1 - https://amzn.to/4mTKtzo Magnetic Poetry - https://amzn.to/4nZrpjS Mad Libs - https://amzn.to/4pVOupp Learning Resources STEM Explorers Pixel Art Challenge - https://amzn.to/4nGylmq CodeMarz - https://amzn.to/4q5fUtl Discovery Model Engine Building Kit - https://amzn.to/4hhKbkJ LEGO Technic Planet Earth and Moon in Orbit Building Set - https://amzn.to/3IUWqqt Green Science Kits Weather Science Kit - https://amzn.to/3IHI90h Creativity for Kids Grow 'N Glow Terrarium Kit - https://amzn.to/4h6xuZS Rocknoculars - https://amzn.to/46Wglxm Monocular Telescope - https://amzn.to/42rMBa4 USA Toyz Illuminated Globe - https://amzn.to/4nEuBC3 Otamatone - https://amzn.to/48dRbMQ Stylophone The Original Pocket Electronic Synthesizer - https://amzn.to/437TwFA Kraftic Woodworking Building Kit - https://amzn.to/3IVlAoS Tovla Jr. Real Chocolate Making Kit - https://amzn.to/4pYZnac Dumpling Making Set - https://amzn.to/4nP2yzy Edible Crafts Kids' Cookbook - https://amzn.to/3WnTS7h DIY Make Your Mark Hand Lettering Set - https://amzn.to/473kK1A Connect with us Website: http://www.homeschool-together.com/ Store: https://gumroad.com/homeschooltogether Youtube: https://www.youtube.com/c/homeschooltogether Facebook: www.facebook.com/groups/homeschooltogetherpodcast/ Instagram: www.instagram.com/homeschooltogetherpodcast Twitter: https://twitter.com/hs_together The Gameschool Co-Op: https://www.facebook.com/groups/gameschoolcoop/ Email: homeschooltogetherpodcast@gmail.com

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Acamaya | Chef Ana Castro | Lydia CastroBeaterBladeClean Plate ClubShare Our Strength | Feeding America | Hunger Free America | Food Bank Finder | Hunger Hotline | Volunteer InfoThe Blue Food Cookbook | Andrew Zimmern | Barton Seaver | Iain McPherson BtD EpisodeFrom Roy Panettone | IGFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump was booed mercilessly at the Washington Commanders/Detroit Lions matchup, which means ‘centrist' Democratic Senators will cross the aisle and vote to name the stadium after the convicted felon.Then, on the rest of the menu, after massive election wins across the country repudiating Trump's MAGA America, eight Democratic Senators picked a weird time to capitulate and go full Vichy on the shutdown; Ghislaine Maxwell has been pampered so much her prison warden has been accused of corruption in anticipation of Trump commuting the sentence for the convicted pedophile; and, to make matters worse, Trump pardoned dozens of his allies, fake GOP electors and insurrection co-conspirators involved in overthrowing the 2020 election.After the break, we move to the Chef's Table where the United Kingdom is outraged the BBC went Vichy and culled its top bosses because of Trump's criticisms about their January 6 edits; and, British intelligence officials were left “incredulous” as “Crazy-Eyes” Patel compromised the “Five-Eyes” intelligence-sharing agreement between the two countries that had held strong since 1938.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

A visit with Writer/Author Jimmy Proffitt about his debut cookbook “Seasoned in Appalachia”, Delicious Recipes that capture the Soul of the Mountains and Hollers by Jimmy Proffitt. Jimmy Proffitt is a Writer and Author and makes his home in Morristown Tennessee. He has written for Taste of the South, and Lodge Cast Iron and also quite often for Okra magazine. He has worked with The Old Mill in Pigeon Forge TN for 27 years starting as a server in the cafe and is now the Brand Strategist. He has a very popular blog with his storytelling, recipes, and pictures of his family and foods called “The Appalachian Tale” and his snow cream reel on instagram from 2024 went viral with over 36 million views! This book is composed 75-recipes of Appalachia staples and is written in such a way that these recipes feel approachable and we can all cook them. It includes recipes for Brown Butter Cornbread, Leather Britches, Appalachian Skillet Cornbread Dressing, how to cook a Country Ham, and how to make flaky biscuits like an expert.

SummaryThis is the story of how a "pipe dream," a full-time job, and a Billy Currington song accidentally launched one of barbecue's most memorable brands.Jason Rains, the founder of "Pretty Good At Drinking Beer Barbecue," joins us to share his wild 15-year journey. He started with zero experience and a team name that's a marketing nightmare (but a fan favorite). He pulls no punches, recounting the story of finishing "dead ass last" at a major competition only to fight his way back to a Grand Reserve (second place) finish years later.In this episode, Jason shares the unfiltered story behind his brand, his bold quest to create a sauce "better than Head Country" (a big deal in Oklahoma!), and his new projects, including a non-traditional smoker cookbook and a revolutionary no-sugar-added sauce sweetened with monk fruit.More than just barbecue, this is a story about community, passion, and hustle. Jason balances his full-time job and a return to college for digital marketing, all while running his growing business. His core philosophy? "Food doesn't care about your race. Food doesn't care about your religion... Food brings people together."In this episode, you'll learn:The Origin Story: How a Billy Currington song on a back porch led to the "PGADB" brand.The Competition Grind: The truth about competing, from finishing "dead ass last" in 2015 to claiming a top prize.Oklahoma Sauce Wars: The cultural importance of Head Country and Jason's mission to create a sauce he loves even more.What's Next: A sneak peek at his upcoming second cookbook (focused on non-traditional smoker dishes) and his new no-sugar-added sauce.The "Pipe Dream": How Jason's passion project evolved into a legitimate business with employees.Core Philosophy: Why supporting local businesses and the spirit of community define the barbecue world.The Big Picture: Jason's powerful belief that food is the ultimate unifier, transcending politics, religion, and race.Chapters:0:23 The Origin of "Pretty Good At Drinking Beer Barbecue"3:06 Branding Challenges and Success4:18 Barbecue Competition Experiences5:38 The Evolution of BBQ Sauces6:07 Head Country BBQ Sauce in Oklahoma7:07 Changing Judge Preferences8:12 Developing a Sugar-Free BBQ Sauce10:11 Barbecue Sauce and Family11:37 The Science of Smoking Meat15:06 Smoker Recommendations: Hasty Bake and Oklahoma Joe19:00 The Nook and Local Business Support21:19 Philosophy of Supporting Local Businesses22:19 Challenges of Competing with Big Box Retailers24:26 Why "Pretty Good At Drinking Beer Barbecue" Avoids Walmart25:27 Working with Homeland Stores27:38 The Realities of the BBQ Sauce Business29:59 Shipping BBQ Sauce Nationwide31:09 The Power of Food to Bring People Together31:56 Juggling a Full-Time Job and a "Pipe Dream" Business33:09 The First Cookbook: "I'd Smoke That"34:09 Non-Traditional Smoker Recipes37:18 Plans for the Second Cookbook39:31 The Value of Teaching and Community40:06 Smooth Sailing and Stressful Times41:09 Leaving a Legacy41:35 The Camaraderie of the Barbecue World43:24 First Grand Reserve Win46:25 Helping Fellow Competitors50:18 Favorite Food (Not Barbecue)51:00 Regional Barbecue Styles52:48 Belief in Luck vs. Smartness53:34 Returning to College for Digital MarketingBecome a supporter of this podcast: https://www.spreaker.com/podcast/brews-business--5630487/support.

Gugs Mhlungu speaks to Chef Absalom Kotsokoane, Executive chef, Menu curator and Champion for Indigenous food who shares on the launch of Roots and Recipes, a collaboration between some SA Chefs, the United Nations in South Africa, and FAO South Africa. 702 Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Gugs Mhlungu speaks to Fehmida ‘Fehmz’ Jordaan, Chef, Author and Johannesbug-based foodie who shares on the inspiration, stories, and delicious secrets behind her brand-new cookbook. 702 Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, the Eleventh Circuit smacked down Judge Aileen Cannon for her coverup of the Trump espionage report.Then, on the rest of the menu, OpenAI is facing seven lawsuits claiming ChatGPT drove people to suicide even when they had no prior mental health issues; Dozy Don and Crash Duffy have cancelled hundreds of air flights nationwide, leaving travelers scrambling for last second, alternate travel plans; and, Trump pardoned the former Tennessee House speaker and his former top aide in the state legislature just weeks after they were sentenced to prison on public corruption charges.After the break, we move to the Chef's Table where Honda's profit slips as Trump's tariffs take their toll on Japanese automakers; and, Serbian lawmakers passed a special law clearing the way for a real estate project financed by Trump's son-in-law Jared Kushner, despite widespread public opposition and legal hurdles.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Get ready to fall in love with vegan Italian food. In this delicious episode of Food Heals, Allison sits down with Chef Tara Punzone, founder of LA's award-winning vegan restaurant Pura Vita, and renowned author Gene Stone (Forks Over Knives, How Not to Die) to talk about their brand new cookbook, Vegana Italiana. From mouthwatering pastas and creamy vegan ricotta to tiramisu you'll dream about, this episode explores how simple, clean ingredients and a little love can create unforgettable meals that are as good for you as they are for the planet. You'll discover: The story behind the first vegan Italian organic restaurant in the U.S. and how it survived Covid and thrived How Tara and Gene teamed up to bring her recipes and stories to life in Vegana Italiana The secret to making authentic Italian flavors without dairy or meat (hint: it starts with olive oil and San Marzano tomatoes) Why real Italian food makes you feel good instead of bloated and how ingredients grown in Italy differ from those in the U.S. What "biodynamic wine" actually means (and why you'll never drink the same way again) Tara's top favorite recipes from the book, including her vegan tiramisu, handmade gnocchi, and addictive mozzarella How to stock your "Essential Vegan Italian Pantry" for success The mindset shifts that helped Tara manifest her dream restaurant and now, her dream cookbook Listen now to learn how to cook, eat, and live the Italian vegan way, full of passion, flavor, and love.

Minnesota may be a long way from the ocean, but we have great seafood options.So, how can we choose and prepare seafood that's delicious and climate sustainable?A new cookbook called “The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future” has some ideas.Minnesota native and four-time James Beard award-winning chef Andrew Zimmern co-wrote the book with seafood expert Barton Seaver.Zimmern shared tips and recipe ideas with Climate Cast host Paul Huttner.Click play on the audio player above to listen to this episode or subscribe to the Climate Cast podcast.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, the Supreme Court's decision about whether Trump's trillion dollar Tariff scheme is unconstitutional or illegal, all comes down to which way Gorsuch and Amy Coney Barrett flip.Then, on the rest of the menu, a Senate committee hearing devolved into a “stalking” shouting match after a Republican member admitted to tracking Democratic Senator's cars and spying on them; a Republican-appointed federal judge blasted ICE's “fictional” attempt to jail an innocent man to twenty years over their own goon's self-inflicted injury; and, eleven states sued the Trump administration over “unlawful terms” placed on FEMA grants.After the break, we move to the Chef's Table where the United States arrested five men in California at Germany's request in an international probe of online fraud involving German payment providers; and, dozens of swastikas painted in human blood were smeared on dozens of cars, hundreds of mailboxes and scores of building facades in the central German town of Hanau, infamous for the racist mass killing of immigrants in 2020.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

We're excited to cover Alice Waters' - of Chez Panisse fame - first cookbook, as a culinary figure who's often been referenced by other chefs we've discussed on the pod. Find out what we thought of her simple, seasonal cooking. Intro track: Disco - All Good Folks Hosted on Acast. See acast.com/privacy for more information.

Today we're welcoming Stephanie Hansen, a four-time Emmy Award-winning television host, longtime radio personality, and author of "The True North Cabin Cookbook" volumes one and two. But what makes Stephanie's story particularly compelling for our cabin community is her raw honesty about what cabin ownership really means—including the moment she admits that the family's island cabin in Ely, Minnesota is what kept her in her marriage during the hardest years. "I would always think in the depths of the marriage not being awesome, two things. One was I still really like this man. And the second thing was... I don't know if I can ever not have my cabin."This isn't a polished story about picture-perfect family weekends. Stephanie talks candidly about the tension between being "cabin people" and "non-cabin people," the sacrifices required when you commit to cabin life (like her daughter never being able to play summer sports), and how the cabin became the place where three generations learned to coexist—from her 92-year-old mother-in-law to their daughter who grew up to become a serious canoer and Arctic expedition guide. What started as a cocktail waitress meeting her new boss evolved into a 32-year marriage anchored by this historic family place. The conversation takes an unexpected turn into food and storytelling when Stephanie shares how she turned family recipes into two published cookbooks—not fancy chef recipes, but the kind of food that makes people say "this is what cabin tastes like." We talk about legendary potato salads, why she's "almost embarrassed" by how simple some recipes are, and how reading cookbooks in bed at night is her version of literature. She also reveals the essential cabin kitchen items every host should have (spoiler: you need a big wooden salad bowl and cast iron you're not afraid to let guests use). Beyond the recipes and nostalgia, Stephanie offers sharp observations about the changing dynamics of cabin culture—the tension between long-time cabin owners and short-term renters, the economic reality that cabin ownership usually requires money, and her plea for democratizing access to nature. She champions the idea that "cabin can be a tent, cabin can be a car" and encourages people to find their own version of getting outside, even if it's not the million-dollar lakefront property. Whether you're someone who grew up at a family cabin and feels that bone-deep connection, you're trying to figure out if cabin life is right for you, or you simply want to understand why food and place are so deeply intertwined in cabin culture, this conversation offers both the romance and the reality of what it means to truly be cabin people.Instagram: @stephaniesdish                     @tastebudswithstephanie                     @dishingwithstephaniesdish                     @weeklydishmnYouTube Channel:  https://www.youtube.com/@stephaniesdishWhere to Order her Cookbook: https://www.stephaniesdish.com/cookbooks/?fbclid=PAZXh0bgNhZW0CMTEAAacbwXwauAaf4uYWXso8PAwKMya-_L-LLjGziS_I_CIlOvZ8aGFlCi2ENhl17A_aem_KB0i4K-bs_tby2pEjnDpQwInstagram: @cozyrockcabin Cozy Rock Cabin: https://staycozycabin.holidayfuture.com/listings/311027Cozy Camp Sebec: https://staycozycabin.holidayfuture.com/listings/311051 Cozy Rock Website: http://www.staycozycabin.com YouTube Channel: https://www.youtube.com/channel/UC_FgMwAgvORd1IwlH1nlC9g

Kate and Kristin speak with Raquel Pelzel and Michael Szczerban about bringing an iconic Italian cookbook to America. The Talisman of Happiness was written in the 1920s by Ada Boni, "one of the most groundbreaking, pioneering women in food history." The book has influenced some of the most beloved pillars of Italian cuisine. Michael shares what drew him to this book and inspired his years-long quest to publish it in America while Raquel talks her process of editing over(!) 1600 recipes post-translation. They discuss editing by hand, recipe testing, translation, focusing on an American audience and the timeline they had to accomplish this massive undertaking. Finally, they share how the book changed their own cooking, why it is so special to the, and the types of books that Voracious publishes.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsVoracious imprintJoin The Local Palate Cookbook Club Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Talisman of Happiness by Ada Boni

In the next episode of Greece Chats Podcast with Tony Kariotis Greek American chef Diane Kochilas joins studio for an in-depth conversation about her new cookbook Athens: Food, Stories, Love. The discussion covers her creative journey, her relationship with Athens, and her lifelong dedication to Greek food and culture.--Links:Buy a copy of Diane's book: https://www.dianekochilas.com/athens-food-stories-loveGet Greek Citizenship: https://www.getgreece.com/greekcitizenshipGreek Property Inheritance Assistance: https://www.getgreece.com/inheritance--Diane has spent decades introducing audiences around the world to the beauty of Greek cuisine. Through her many cookbooks, her PBS series My Greek Table, and her cooking school in Ikaria, she has become one of the most influential voices in Mediterranean food. In this episode, she explains how Athens has become a city that blends modern ideas with tradition, and how her new book reflects that balance.We talk about her early years as a Greek American, her move to Greece, and the experiences that shaped her career. Diane shares what continues to inspire her in the kitchen, how storytelling connects to food, and how Greek ingredients carry memories of family and place. She also gives her thoughts on the next chapter of Greek cuisine and closes with our signature question, What does being Greek mean to you?

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Fox State Regime Media lost it on live television over the massive election rejection of Trump and MAGA.Then, on the rest of the menu, Trump ousted the Inspector General of the US housing regulator involved in the Pulte-led mortgage probes of his foes; Trump's top immigration goon has been accused of inventing a rock attack to justify the use of tear gas, then lying about it in court; and, Oregon is suing the Trump administration over $17.9 million in grant funding the state uses for emergency preparations and domestic security.After the break, we move to the Chef's Table where Mexico President Claudia Sheinbaum has pressed charges against a drunk man who harassed her in the street near Mexico's seat of government, saying it was an assault on all women; and, Pope Leo called for ‘deep reflection' about the treatment of detained migrants in the United States.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In this episode of The Cookbook, host Iris Goldfeder welcomes professional organizer Gayle Gruenberg to discuss the intricacies of organization, the psychological aspects behind clutter, and the unique challenges faced by individuals in various life situations, including divorce. Gail shares her journey from being a CPA to becoming a certified professional organizer, emphasizing the importance of understanding core values and the emotional connections we have with our belongings. The conversation also touches on the entrepreneurial spirit, the significance of body doubling for accountability, and the grace needed in the process of organizing. Listeners are encouraged to embrace their unique organizational styles and to seek help when needed, all while maintaining a compassionate approach to themselves and others. Chapters 00:00 Welcome to The Cookbook 02:20 Meet Gail Gurnberg: The Organizer Extraordinaire 05:46 The Unique Challenges of Organizing in Divorce 11:50 The Intersection of Sports and Collectibles 17:25 The Big O: Organizing to Your Core Values 23:26 The Psychology of Organization 29:25 Entrepreneurship and Organization: Finding Your Zone of Genius 35:02 Body Doubling: The Power of Accountability 40:47 Grace and Self-Forgiveness in Organization 46:45 Final Thoughts and Resources 1:01:13 What Light's Your Fire

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Lindsey Halligan is accused of destroying documents, as a Federal Judge demands to see just what exactly Lindsey did in the Grand Jury rooms to get those indictments against Trump's critics.Then, on the rest of the menu, the Trump administration is making unprecedented admission demands of colleges in the Northwest and across the country; MAGA lawyers flipped an anti-KKK law and used it to rip scholarships from Black students; and, Spelman College received a $38 million ‘unrestricted' gift from Bezos-ex, MacKenzie Scott.After the break, we move to the Chef's Table where Mexican President Claudia Sheinbaum ruled out changes to security policies after the assassination of a mayor in the violent state of Michoacan; and, an Australian spy chief accused Chinese security services of widespread intellectual property theft and political meddling.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

NBC News Chief Consumer Investigative Correspondent Vicky Nguyen discusses ways to find free food, have fall fun, and save money in the upcoming holidays. Also, TODAY Lifestyle and Commerce Contributor Jill Martin is back in Studio 1A to spotlight the face behind a skincare brand that was founded in 2020 and is now a multi-million-dollar company. Plus, Emmy-nominated actor John Slattery stops by to discuss his upcoming film 'Nuremberg' which is inspired by the WWII courtroom trial of high-ranking officers prosecuted for their crimes. And, the creator of 'Everybody Loves Raymond' Phil Rosenthal shares his new cookbook 'Phil's Favorites' inspired by friends, family, and chefs from around the world.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Five-time James Beard Award winner Dorie Greenspan joins us for a conversation about baking, memory and the joy of sharing something homemade. Her newest cookbook, "Dorie’s Anytime Cakes," is a love letter to the simple cakes that fill our kitchens and our lives. From the ones we nibble all day long to the ones we bake for people we love, these are cakes meant for every moment. This hour, we’re celebrating the comfort and connection that come from turning on the oven and gathering around something delicious. GUESTS: Dorie Greenspan: Five-time James Beard Award-winning cookbook author. Her latest is "Dorie’s Anytime Cakes." Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's Justice Department admitted to lying to a federal appeals court about deploying US troops on American soil in Portland.Then, on the rest of the menu, the top Trump-appointed drug regulator at the FDA resigned after federal officials probe ‘serious concerns' about his conduct; somebody should sue CBS and 60 Minutes for deceptively editing Trump losing his cool over his cryptocurrency pardon he claims he knows nothing about; and, Trump's classified docs scandal was 'far worse' than reported.After the break, we move to the Chef's Table where NATO member Romania signed an agreement with German defense company Rheinmetall to build a gunpowder factory in central Romania; and, Trump's efforts to help the US coal industry at home are being undermined by falling sales abroad amid his trade war with China.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Episode 487: I read a recipe for Beef Wellington from The Bakery Restaurant Cookbook in Chicago.

Episode 487: I read a recipe for Beef Wellington from The Bakery Restaurant Cookbook in Chicago.

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On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump is spiraling out of control and calling for the nuclear option to deal with his Big Beautiful government shutdown.Then, on the rest of the menu, Whisky Pete Hegseth ordered the military to detail dozens of JAG attorneys to the Justice Department to act as special assistant US attorneys; a judge ripped apart the Trump administration's argument against her ruling this week by quoting their top goon's own words directly from a Fox News interview; and, drugmakers recalled a blood pressure medicine tainted with a cancer-causing chemical over a month ago, but Trump's FDA is only letting us know now.After the break, we move to the Chef's Table where Radio Free Asia says it is halting its news operations due to funding troubles caused by Trump's shutdown; and, Trump is limiting refugee admissions to the worst Boers in the world.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Hi everybody, and welcome to another episode of the Cookbook Love Podcast. Last week, we talked about the traditional publishing team and the real benefits of working with a publisher — how editors, designers, and marketers help bring a cookbook to life. This week, I'm sharing Part 1 of my three-part Publish Your Cookbook Masterclass, called Navigating the Publishing Industry. In this first session, we're tackling one of the biggest challenges cookbook writers face — figuring out how to navigate the publishing world. If you've ever thought, "I don't know where to start." "I'm afraid of choosing the wrong path." "Publishing feels so complicated," Then this session is for you. You'll learn about the three main types of publishing — independent, hybrid, and traditional — and how to decide which path aligns with your goals. It's the clarity so many professionals have been missing — a way to see exactly where you fit in the publishing landscape and how to move forward with confidence. Before we dive in, I want to let you know that the doors are open to Get Paid to Get Published until this evening at 10 PM Eastern. This is your final chance to join us for this round, and I wanted to give you one more opportunity to experience the masterclass and see if writing a cookbook and getting it traditionally published is right for you. So settle in and enjoy this replay, Navigating the Publishing Industry from the Publish Your Cookbook Masterclass. Things We Mention in This Episode: Download worksheet for Part 1 Navigate the Publishing Industry Watch Parts 2 and 3 of Publish Your Cookbook Masterclass

Transforming your health is more fun with friends! Join Chef AJ's Exclusive Plant-Based Community. Become part of the inner circle and start simplifying plant-based living - with easy recipes and expert health guidance. Find out more by visiting: https://community.chefaj.com/ ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY BEST SELLING WEIGHT LOSS BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. How to follow Chef Julia: Please subscribe to my YouTube channel YouTube https://www.youtube.com/watch?v=aLGwdCz2aFk For ebooks, access to all Zoom classes I've taught, retreats and other content go to my website: http://chef-julia.com/ Instagram https://www.instagram.com/juliadunaway/?hl=en Facebook https://www.facebook.com/chefjuliadunaway/ Chef Julia's Amazon Store: https://www.amazon.com/shop/chefjuliadunaway Chef Julia classes: https://www.chef-julia.com/product-category/classes/?orderby=date CHEF JULIA IN PERSON RETREATS: https://www.chef-julia.com/retreats/ Plant Based Breakfast Cookbook (paperback): https://www.amazon.com/Plant-Based-Breakfast-Favorites-Dunaway/dp/1945060522 Ebooks: Chef Julia has 8 ebooks available listed below, in the SHOP section of her website, http://chef-julia.com/ Community: https://programs.chefaj.com/

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump got a very rude awakening at the end of his meeting with Xi Jinping as Russian bombs rained down on Ukraine.Then, on the rest of the menu, Trump's pick for a top post at the US Export-Import Bank withdrew his nomination after facing scrutiny over his ties to Russian companies and the Kremlin; patients are going without needed treatment after the government shutdown disrupted an important telehealth program; and, after whining about Black sports figures caught in the sports betting scandal, Trump announced an online betting platform that allows bettors to place wagers on the outcomes of elections, sports games, and other events he's involved in or controls.After the break, we move to the Chef's Table where anti-Islam lawmaker Geert Wilders' far-right party and the centrist D66 are tied in the Dutch general election in an unprecedented neck-and-neck race to run the government; and, five more people were arrested overnight in the Louvre crown-jewels heist, signaling an accelerating dragnet across the French capital and its suburbs.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon AppétitThe Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Kristin and Kate welcome the food director of Real Simple, Jenna Helwig, to discuss her newsletter, The Cookbookery Collective, and her thoughts on the current cookbook landscape. Jenna shares her career path, why she fell in love with food and how she paired writing cookbooks with working as a private chef. She talks about covering food at Real Simple, the role magazines play in our current food media climate and her thoughts on building a social media presence and how that led to starting her newsletter. After talking about assembling the massive list of Fall 2025 titles she shares some thoughts on marketing copy, subtitles, influencer cookbooks and the upcoming trends she's excited (or not so excited) to see. Finally she extends some advice and reveals her level of interest in writing another book.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsJenna HelwigWebsiteCookbookery Collective SubstackFall 2025 Cookbook list Real Simple MagazineJoin The Local Palate Cookbook Club Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showBare Minimum Dinners by Jenna HelwigBaby-Led Feeding by Jenna HelwigBaking and the Meaning of Life by Helen GohDorie's Anytime Cakes by Dorie GreenspanSix Seasons of Pasta by Josh McFaddenRecipes from the American South by Michael TwittyGood Things by Samin NosratHot Date by Rawaan Alkhatib Chesnok by Polina Chesnakova

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, another Trump lawyer is in an ethical jam over a new filing ordered by the King.Then, on the rest of the menu, Oregon's Black elected officials and faith leaders described the city of Portland, the state and nation as being at a ‘crossroad' with authoritarianism; children's books are once again at the center of the city council “MAGA-nificent Seven's” fury in MAGA Huntington Beach, California; and, a 67-year-old US citizen returning home from a team jogging practice, suffered six broken ribs and internal bleeding when he was dragged from his car by federal goons in an immigration sweep as terrified neighbor children in Halloween costumes were crying nearby.After the break, we move to the Chef's Table where Trump's decision to send the world's largest aircraft carrier to South America as Vlad escalates tensions, will leave the Mideast and Europe with no US aircraft carriers; and, as the United States is set to starve its own children and elderly, Germany will give more than $1 billion for Holocaust survivors' home care in 2026.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In the twilight hush of a Burbank podcast studio, Trixie finds herself opposite the immortal Elvira, Mistress of the Dark: the legendary Cassandra Peterson! Upon the mist of their delightfully macabre conversation lays her infernal grimoire, "Elvira's Cookbook from Hell", its pages reeking of brimstone and buttercream, whispering festive recipes that seem to writhe with unholy hunger. Through grins both wicked and weary, they discuss such varied topics as Joan Rivers' languid bemusements regarding her ample bosom and their shared remembrance of Provincetown's un-air-conditioned Post Office, where even the Devil himself would have perspired through eternity on it's steamy stage. From all of us here at The Bald & the Putriful, we wish you and yours a Hellishly Happy Halloween! Go to Leesa.com starting October 29th for their Black Friday Early Access Sale! You get 25% off mattresses PLUS get an extra $50 off with promo code BALD at ⁠https://Leesa.com⁠ To get simple, online access to personalized, affordable care for ED, Hair Loss, Weight Loss, and more, head to: ⁠https://Hims.com/BALD⁠ Head to Squarespace.com for a free trial, and when you're ready to launch, you can save 10% off your first purchase of a website or domain at: ⁠https://Squarespace.com/BALD⁠ This episode is sponsored by BetterHelp. Give online therapy a try and get on your way to being your best self at ⁠⁠https://Betterhelp.com/BALD⁠⁠ Work on your financial goals through Chime today! Open an account in 2 minutes at: ⁠https://Chime.com/BALD⁠ Follow Trixie: @TrixieMattel Follow Katya: @Katya_Zamo To watch the podcast on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/TrixieKatyaYT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To check out our official YouTube Clips Channel: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/TrixieAndKatyaClipsYT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to follow the podcast for free wherever you're listening or by using this link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/thebaldandthebeautifulpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you want to support the show, and get all the episodes ad-free go to: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://thebaldandthebeautiful.supercast.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/thebaldandthebeautifulpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To check out future Live Podcast Shows, go to: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://trixieandkatyalive.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To order your copy of our book, "Working Girls", go to: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://workinggirlsbook.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To check out the Trixie Motel in Palm Springs, CA: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.trixiemotel.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Listen Anywhere! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/thebaldandthebeautifulpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠   Follow Trixie: Official Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.trixiemattel.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@trixie⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/trixiemattel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/trixiemattel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Twitter (X): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/trixiemattel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠   Follow Katya: Official Website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.welovekatya.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/welovekatya/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  Twitter (X): ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/katya_zamo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠    #TrixieMattel #KatyaZamo #BaldBeautiful Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hey Pickles!Happy Vegan Halloween! Here's what's coming up in today's show!This week's Y Files, we're reminding you why dairy is scary!Watch the Viva Scary Dairy Ad here: https://youtu.be/Bo8yFT53kpk?si=6EkuXdBqiGLFmGwNIn our Noteworthy segment, we tell you all about the Vegan Street Humane Halloween E - cookbook that's packed with fun spooky themed recipes. We'll also tell you how you can get yours for free!And, in Our Main Topic, we're taking a look at the new updated chocolate list from Food Empowerment Project. Just in time for your vegan halloween candy shopping.Here's a link to the list & how you can get the app: https://foodispower.org/es/lista-de-chocolate/Our featured vegan spot in our Assignment Restaurant SOS is Tiny Vegan in Richmond Virginia>Check out their menu here: https://www.tinyvegantakeout.com/#menuWe have a new Listener Shout Out & lots of Halloween shenanigans!Thanks so much for listening, and have a safe and happy holiday!Much Love, Sam & Christine Send us a text! We can't respond, but we'd love to hear from you!Support the showJoin Our Patreon https://www.patreon.com/CompassionandcucumbersSign Up For Our Newsletterhttps://www.compassionandcucumbers.comOur YouTube https://www.youtube.com/@compassioncucumbersveganpod/videos72 Reasons To Be Vegan *paid link https://amzn.to/3W8ZwsUVisit Our Website https://www.compassionandcucumbers.comSam's Etsy https://www.etsy.com/shop/CucumberCraftworks

In this episode of The Cookbook, host Iris Goldfeder welcomes Wilson Zehr, an entrepreneur and educator, to discuss his journey through entrepreneurship, the concept of disruption in business, and the impact of COVID-19 on innovation. They explore the evolution of communication technology, the relevance of direct mail in today's digital age, and Wilson's new venture, Speedy Desktop Comp. The conversation emphasizes the importance of focusing on real problems rather than just technology, and concludes with Wilson sharing what inspires him personally and professionally. Chapters: 00:01 Welcome to The Cookbook 02:53 Wilson's Entrepreneurial Journey 05:23 Understanding Disruption in Business 11:10 The Impact of Uber on the Taxi Industry 17:08 Adapting to Change: Lessons from COVID-19 22:49 Innovation vs. Imitation in Business 28:49 The Evolution of Communication Technology 34:57 The Future of AI in Business 40:53 Introducing Speedy Desktop Comp 46:47 The Importance of Direct Mail 52:42 Finding Solutions to Real Problems 58:28 What Lights Wilson's Fire?

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's DOJ refuses to charge rightwingers who threaten Dems with assassination, but they'll charge terrorism if you wear an inflatable frog suit in front of an ICE Gulag.Then, on the rest of the menu Trump made an 'emergency' Supreme Court power grab after an AI plot by his tech pals to take over the Copyright office was thwarted; after a court order to stop its use, ICE illegally deployed tear gas in a quiet Chicago neighborhood as parents and their costumed children headed to a Halloween parade; and, the chairwoman of the Hardin County, Kentucky Republican Party is facing major backlash after her social media posts depicting the Obamas as apes.After the break, we move to the Chef's Table where Brazilian farmers are beefing up soybean production as China halts its massive business with the US during Trump's trade wars; and, ten people face trial for cyberbullying the French president's wife, Brigitte Macron.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Author Bio: Sam Bilton has been intrigued by food history ever since her grandmother gave her a battered copy of Mrs Beeton's Cookery Book. Inside this book was a collection of handwritten recipes dating from around 1871 collated by her grandmother's Great Aunt Eliza. This little book would spark an interest in historical food which began as a hobby but would lead to a Masters in Culinary Arts and a career as a food historian, author, podcaster and supper club host/chef.Sam's first book on the history of gingerbread won a World Gourmand Cookbook award in 2021. She has also published Fool's Gold: A History of British Saffron (Prospect Books, 2022); The Philosophy of Chocolate (British Library Publishing, 2023) and Much Ado About Cooking, in collaboration with Shakespeare's Globe (October 2025).  She also contributed an essay on Christmas food traditions for the Phaidon Christmas Book (2023). Sam is the editor of Petits Propos Culinaires (PPC) an international journal on food, food history, cooking and cookery books and is a frequent contributor to national magazines, food festivals, television and radio. Sam produces and presents the Comfortably Hungry podcast which won the audio award for the Fortnum & Mason Food and Drink Awards in 2025. She is also a co-host/producer on the A is for Apple podcast.For further information visit sambilton.com  or follow Sam on Instagram and Bluesky @mrssbilton.Much Ado about Cooking (UK) October 23 https://www.amazon.co.uk/Much-Ado-About-Cooking-Shakespearean/dp/1035427680Much Ado about Cooking (US) November 11 https://www.amazon.com/Much-Ado-About-Cooking-Shakespearean/dp/1035427680_____Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

Bold Bean Co grew 250% by redefining beans as a premium, building community through storytelling, and scaling with purpose.For more on Bold Bean Co and show notes click here Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

Southwest Airlines, long known for its open boarding policy, is rolling out assigned seating for the first time. The change marks a major shift as the carrier caters to growing demand for premium travel options, allowing passengers to pay for seat upgrades starting next year. In his first comments since the NFL announced Bad Bunny as the Super Bowl halftime performer, commissioner Roger Goodell expressed confidence in the highly-anticipated show and defended the league's decision amid some political blowback. Trump administration policies like the trade war with China are threatening the survival of many U.S. farms. The White House says billions in bailout money is on the way, but some farmers say the help is not nearly enough. At 102 years old, Dick Baughn is dominating the tennis court, busy keeping up with players decades younger than him. The decorated fighter pilot who commanded the skies in three wars, picked up tennis in his 50s. CBS News' Janet Shamlian has the story. Celebrity chef Tom Colicchio, known for his role on "Top Chef," joins "CBS Mornings" to discuss the 25th anniversary edition of his landmark cookbook "Think Like a Chef." The updated release features new recipes and fresh reflections on how his approach to cooking has evolved over the years. Actors Dave Franco and Mason Thames join "CBS Mornings" to discuss their roles in the new film "Regretting You." The story follows two generations navigating love, loss and second chances after tragedy brings their lives unexpectedly together. Misty Copeland talks to Gayle King about her groundbreaking career and the "Firebird" performance she says changed her life and the world of ballet. More of Copeland's interview with Gayle King will air Friday on "CBS Mornings." In this week's "Mornings Mixtape," Simple Minds lead singer Jim Kerr joins "CBS Mornings" to reflect on the band's iconic hit "Don't You (Forget About Me)," which helped define the 1985 film "The Breakfast Club." Kerr shares how the band almost turned down the song that became a timeless anthem. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This week on Office Ladies 6.0 the ladies are talking all things food on “The Office”. They also celebrate the release of Josh Snyder and Angela's cookbook “You Can Make This!” Josh comes on the pod and talks about what it's been like to write a cookbook with Angela and how he often listens to “Office Ladies” while cooking. Afterwards Jenna and Angela talk about memorable food eaten in episodes of “The Office” and the ladies reach out to Rainn Wilson, Creed Bratton and B.J. Novak about “Office” food memories. Then Jenna and Angela interview Sergio Giacoman who was a caterer on the set of “The Office” and now caters for “The Paper”! So no need to pull the stapler out of that jelly mold to enjoy this episode. Enjoy!  Check out Josh & Ange's “You Can Make This!” Cookbook: https://www.simonandschuster.com/books/You-Can-Make-This!/Angela-Kinsey/9781668069684 Office Ladies Website - Submit a fan question: https://officeladies.com/submitaquestion  Follow Us on Instagram: OfficeLadiesPod Follow Us on YouTubeFollow Us on TikTok To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

3I/ATLAS. Morons in the News. Louvre Reopens After Jewel Heist.   Potluck. Talkback Callers. Everyone Needs a Laugh.   Talkback Callers. Can You Believe This? She Loves the Cookbook.   Talkback Callers. From the Vault.

The cook and food writer Alison Roman frequently emanates and celebrates a certain spilled-milk imperfectionism. Her on-camera candor and laid-back cooking style have both contributed to growing her devoted audience of home cooks as well as the food-curious, many of whom have followed her and her singular recipes over the past decade-plus, from her prior media roles (Bon Appétit and The New York Times) to the independent-platform path she's now on. That's not to mention her three best-selling cookbooks, Dining In (2017), Nothing Fancy (2019), and Sweet Enough (2023), as well as her forthcoming fourth title, Something from Nothing, out Nov. 11. For Roman, there's joy and wisdom to be found in embracing a certain amount of honest-to-goodness mess, all while maturing into different versions of herself, in and out of the kitchen.On the episode, she reflects on the diaristic quality of her dishes, how time and money have shaped her cooking style and recipe-writing approach throughout her life, and the beauty of prioritizing tangible things in our ephemeral digital age.Special thanks to our Season 12 presenting sponsor, Van Cleef & Arpels.Alison Roman[4:49] Something From Nothing (2025)[5:52] Dining In (2017)[5:52] Sweet Enough (2023)[10:38] Nothing Fancy (2019)[16:06] First Bloom[22:03] The Tenth Muse by Judith Jones (2007)[22:03] Home Cooking by Laurie Colwin (1988)[22:03] Books by Anthony Bourdain[22:03] Blood, Bones & Butter by Gabrielle Hamilton (2011)[32:00] Chris Bernabeo[47:46] Solley's[56:24] Christina Tosi[57:22] Bon Appétit