Podcasts about cookbooks

Chef and occasional DJ, Neven Maguire, shares five songs that have soundtracked his life from Tina Turner to the deep house of Felix, he tells Brendan about the impact and inspiration of his parents on his career, his love for dance music, the camaraderie of restaurant work and the importance of kindness in the kitchen.

Join Chef Stu and special guest Matt Ginella as they dive deep into the whirlwind world of the Real Housewives of Orange County. From the unexpected alliances to the behind-the-scenes drama, they unpack the chaos and camaraderie that define the show. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to another episode of the Cookbook Love Podcast. Have you ever caught yourself thinking, “I'm not really an expert… who am I to write a cookbook?” or conversely “They're not really an expert…who are they to write a cookbook? You're not alone. For years, publishers, editors, and agents acted as gatekeepers, deciding who was “qualified” to write a cookbook. But times have changed. In this episode, I'll walk you through: The old gatekeepers who kept most voices out of publishing How traditional publishing is shifting and why publishers now want new and unique lived experiences How self-publishing platforms have blown the doors open Who the real gatekeepers are today And the most important truth: the only permission you need  You'll also hear about The Cookbook Publishing Masterclass, a free 3-part training series I've created to help you take the next step toward your cookbook dream. It begins September 2, and it's the perfect way to see what's possible when you stop waiting for permission. Things We Mention in This Episode: Join the waitlist for the Cookbook Publishing Masterclass beginning September 2, 2025

Join Chef Stu and Jenny Blaze from Bravo and Blaze as they dive into the latest Housewives drama, Taylor Swift's vinyl countdowns, and the art of eating steak. From personal anecdotes to industry insights, this episode is packed with humor, gossip, and a touch of scandal. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Sarah Franklin from Lulu teaches us how to turn our content into professional-quality books that build our brand and create new revenue streams. Sarah is the Public Relations Manager for Lulu.com, the publishing and print on demand company started in 2002 by Red Hat Founder Bob Young. Her primary role is to educate creators about the benefits of Lulu. With over 16 years experience in the publishing industry, Sarah is passionate about helping authors find ways to connect with their audience. In previous roles, she led author public relations campaigns and coached many more in preparation for their book launches. She lives in Raleigh with her family. Publishing a cookbook does not have to mean chasing a traditional book deal or managing inventory from your garage. Sarah shares how food bloggers can use Lulu's print-on-demand platform to create beautiful, flexible products without the hassle. From simple PDFs to polished spiral-bound books, this episode will help you see your content in a whole new light. Key points discussed include: - Cookbooks increase your authority: A printed book helps establish your expertise and leaves a lasting impression on your audience. - Print on demand keeps things simple: Skip the upfront investment and sell only when someone places an order. - Customize every detail: Choose your format, binding, paper type, and more to match your brand and audience preferences. - You can start small: A holiday collection, themed mini book, or even a recipe calendar is a great way to begin. - Revenue stays in your hands: You keep the profits instead of splitting them with publishers or distributors. - Publishing is easier than you think: All you need is a PDF of your book and cover, and Lulu provides templates to guide the process. - Marketing starts early: Build momentum before launch with pre-release buzz, giveaways, and local media outreach. - You are qualified right now: You do not need permission or a giant audience to publish something valuable. Connect with Sarah Franklin Website | Instagram

Welcome to another episode of the Cookbook Love Podcast. Today on the podcast I share three questions that came up during Recipe Week LIVE 2025: how to ethically adapt recipes, how to move from passive learning to active doing, and how to price a self-published print cookbook on Amazon with confidence. Today on the show, I share: Adaptation & attribution: Why ingredient lists and basic processes aren't generally copyrightable and how your expression (voice, headnotes, tips, stories, history, technique rationale) creates protectable originality. Simple, honest “inspired by/adapted from” credit keeps you on solid ethical ground. From learning to doing: Why passive learning feels comfortable, and how small, courageous actions (blank page → draft → test → iterate) build momentum. Use tools like a Pre-Recipe Tool or documentation is the bridge to capture ideas and start writing. Pricing with confidence: Why $25–$40 is common for premium print cookbooks, how color and page count affect your KDP print costs, and why price is a signal of value and not a race to the bottom with a lost cost book. Consider your margin and own your profit goal. Things We Mention in This Episode: Join the waitlist for Cookbooks on KDP (September 2025 enrolling soon) KDP Printing Cost & Royalty Calculator  

Chef Stu welcomes Dana Bowling from Daily Dose of Dana for a lively discussion that's anything but dull. They kick things off with a deep dive into Donna's upcoming event, Dosers Live, where fans can enjoy a night filled with fun, drinks, and a dance party atmosphere. Expect a mix of laughter and chaos as they chat about the unique experience of connecting with fellow listeners beyond the typical podcast setting. But that's not all! The duo also tackles the hot topics of the week, including a hilarious debate on shower habits—specifically, do you wash your feet?—and the latest buzz from the world of Bravo. From the drama on Next Gen NYC to the whirlwind surrounding Taylor Swift's new album release and the myriad of vinyl variants, they cover it all. Plus, they delve into the ongoing controversies in the reality TV realm, including the latest from the Real Housewives of Orange County and the surprising twists in the Isabella Ferrara case. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Heidi Herman, author of The Hidden Vegetables Cookbook, joins David Crowley on the Cooking Chat podcast to share her journey from lifelong veggie-averse eater to creative veggie enthusiast. Discover the inspiration behind her cookbook, packed with 90 recipes for adults who want to eat healthier without sacrificing taste. Heidi reveals practical tips for prepping, storing, and freezing veggies, plus creative hacks to incorporate them into every meal—even desserts! Learn how to enjoy more vegetables, reduce kitchen waste, and make plant-based eating approachable for everyone. Whether you love or loathe veggies, this episode offers expert advice, surprising stats, and easy ideas to boost your nutrition and flavor.

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about Matt's authors series at the Boston Public Market.Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

Before we get started, there's still time to take advantage of the final two days of Recipe Week LIVE 2025 happening now through August 15, 2025. This live event is for anyone who wants to turn what they cook or bake every day into publishable recipes. Sign up here for Recipe Week LIVE 2025.  Today I'm excited to have an interview with Holly Capelle. Holly is a home cook, food preservationist, lifestyle artist, and advocate for sustainable living. She is the founder of @bigfamilyliving, an online community for people who preserve, create, cook, and garden. Holly is the author of the new book Preserving the Seasons, a comprehensive guide to the easiest ways to preserve the produce, herbs, and flowers you love. Holly lives in Portland, Oregon, and with her husband and six children, they've created a living garden classroom in their suburban home. As the garden has grown over the years, it's now filled with chickens and vegetable, fruit, herb, and edible flower gardens right out her back door. Today Holly and I talk all about her living classroom, and walk through her beautiful new book filled with tips for infusions, drying, dehydrating, freeze-drying, and how to incorporate these preserved ingredients into everyday cooking. Things We Mention in This Episode: Register for Recipe Week LIVE Holly Capelle @bigfamilyliving Preserving the Seasons  

In this episode, host and Smith Publicity Vice President Corinne Moulder chats with Sally Ekus, a senior literary agent at JVNLA, about the evolution and specialization of the culinary publishing market. Sally shares her journey growing up in the world of cookbook publishing, her expertise in representing culinary authors, and the shifts in the industry toward niche, hyper-targeted cookbooks. They also discuss the importance of leveraging backlists for ongoing success, the impact of platforms like Substack on the publishing industry, and the future trends in culinary and nonfiction publishing. The episode provides valuable insights for authors, publicists, and anyone interested in the culinary literary space. 00:00 Introduction and Guest Welcome00:14 Sally Ekus' Background and Career Journey01:57 The Evolution of Culinary Publishing04:37 The Shift Towards Niche and Specialized Cookbooks07:18 Successful Examples of Hyper-Targeted Cookbooks13:14 The Importance of Backlist Promotion23:16 Sally Ekus' Role and Future Plans28:18 The Impact of Substack and Newsletter Platforms33:06 Upcoming Events and Final ThoughtsSally Ekus is a Senior Literary Agent at JVNLA where she spearheads The Ekus Group, a boutique culinary division representing a wide range of culinary, health, wellness, and lifestyle talent. On the non-culinary side, Sally represents books about caregiving and parenting, and is expanding into select other non-fiction genres. From concept to contract, she has brokered over 300 book deals with top publishers including Penguin Random House, HarperCollins, Hachette, Simon & Schuster, and numerous indie publishers. Sally hosts an online community called How to be a Cookbook Author and writes the bestselling Substack Newsletter, Not So Secret Agent.For more information about book publicity, visit Smith Publicity.

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Welcome to the Cookbook Love Podcast. Today I'm excited to have an interview with Ellen Kanner. Ellen Kanner is the author of Miami Vegan: Plant-Based Recipes from the Tropics to Your Table and the award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. She writes about the intersection of food, culture, community, and wellness for outlets including HuffPost, VegNews, and Edible South Florida. Ellen is a vegan advocate and culinary instructor, and the creator of the Substack newsletter Broccoli Rising. As a fifth-generation Miami native, Ellen lives with her husband in where else? Beautiful Miami. Today on the show, we talk about all the natural beauty and wonders of Miami, her life as a vegan, her new book Miami Vegan, including everything from tropical fruits and vegetables in Miami, vegan food swap and ingredients, as well as Ellen's perhaps unpopular opinion about how to include more vegetables in your diet.  Don't forget to register for our upcoming LIVE event: Recipe Week LIVE 2025: Get Your Recipes Cookbook-Ready, happening August 11-15, 2025. This five-day live event is for aspiring cookbook authors who want to turn their passion into publishable recipes. Sign up here for Recipe Week LIVE 2025.  Things We Mention in This Episode: Register for Recipe Week LIVE Ellen Kanner Miami Vegan: Plant-based Recipes from the Tropics to Your Table    

This week on The Go-To Food Podcast, we're joined by a true multi-hyphenate: model, chef, bestselling author, and international TV star Lorraine Pascale. From gracing the covers of US Elle and hanging out with De Niro in New York, to conquering UK television screens and selling over a million cookbooks, Lorraine's journey is nothing short of remarkable. But after years of intense public life, she stepped away from the spotlight. In this candid conversation, she opens up about the burnout that came with global fame, the anxiety that followed, and the unexpected life she's built away from the kitchen.We dive deep into her extraordinary backstory — adopted as a baby, raised in Oxfordshire, and fostered through traumatic experiences — and how she emerged from that to land a modelling contract at just 16. Lorraine shares wild memories from the fashion world, from being shaved bald against her will to partying in NYC, before switching careers entirely and enrolling at Leiths culinary school. From there, she worked in some of London's most elite kitchens, launched her own cake business with the help of Marco Pierre White, and became one of the most recognisable food personalities on TV.Plus, we find out her dream three-course final meal and her Go-To locations. This episode is full of grit, glamour, and real talk — the kind of conversation that stays with you. Whether you're in hospitality or just obsessed with food and storytelling, don't miss this one.-----------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Today, cookbooks are ubiquitous. Go to any bookstore and you can find dozens, if not hundreds, of different cookbooks.  Search online, and you can find tens of thousands of websites that provide recipes.  The story of cookbooks is fascinating because it mirrors the entire evolution of human civilization. Not just how we cook and prepare food, but also how we organize knowledge, and what we deem to be important. Learn more about the history of cookbooks, how they have evolved over time, and how they reflect our culture on this episode of Everything Everywhere Daily. Sponsors Newspapers.com Get 20% off your subscription to Newspapers.com Quince Go to quince.com/daily for 365-day returns, plus free shipping on your order! Mint Mobile Get your 3-month Unlimited wireless plan for just 15 bucks a month at mintmobile.com/eed Jerry Compare quotes and coverages side-by-side from up to 50 top insurers at jerry.ai/daily. Subscribe to the podcast!  https://everything-everywhere.com/everything-everywhere-daily-podcast/ -------------------------------- Executive Producer: Charles Daniel Associate Producers: Austin Oetken & Cameron Kieffer   Become a supporter on Patreon: https://www.patreon.com/everythingeverywhere Discord Server: https://discord.gg/UkRUJFh Instagram: https://www.instagram.com/everythingeverywhere/ Facebook Group: https://www.facebook.com/groups/everythingeverywheredaily Twitter: https://twitter.com/everywheretrip Website: https://everything-everywhere.com/  Disce aliquid novi cotidie Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Stuart O'Keeffe is joined by pastry king Chris Ford for a wild ride through the latest Real Housewives of Orange County drama—Tamra's messy takedowns, Shannon's over-the-top theatrics, Gretchen's glam return, and why Miami might just save your Bravo soul. Plus, the duo spill on their disastrous Culver City sandwich shop visit (elastic beef, anyone?), Kim Zolciak's cringey WWHL moment, and the pastry trends you need to know. Grab a brie sandwich and dive in—then follow, subscribe, and share for your weekly dose of Bravo and bites. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

We've learned a lot after writing and publishing after thirty-seven cookbooks. We'd love to share with you those lessons.We're Bruce Weinstein & Mark Scarbrough. We've actually written forty cookbooks, including two knitting books by Bruce and a memoir by Mark. We've been around the block! We'd love to tell you what we've learned over this long publishing career.We've also got a one-minute cooking tip. And we're really excited about a specific type of melon and Mark's really excited about a specific way to cook goat.If you'd like to get a copy of our latest cookbook, COLD CANNING, please check it out at this link right here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:22] Our one-minute cooking tip: Store garlic at room temperature[03:27] What have we learned after writing and publishing thirty-seven cookbooks.[23:27] What's making us happy in food this week? Melons and goat!

Join Chef Stu and his friend Chris Ford as they dive into a lively discussion about their latest sandwich bar reviews, including a hilarious mishap at a cheese store in Beverly Hills. The conversation takes a turn into the world of reality TV, with insights into the drama of the Orange County Housewives and some candid thoughts on celebrity antics. Tune in for laughs, unexpected revelations, and a taste of culinary adventures. Don't miss the fun—watch the full episode now! Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the Cookbook Love Podcast. Today, I talk about a question I hear all the time: How do I get my recipes ready for a cookbook? Recipes are the heart of any cookbook. They are what set our books apart from other works of non-fiction. They're not just instructions on paper; they're a combination of creativity, story, and trust. So if you are writing your recipes for publication, this episode is for you. In this episode, I'll walk you through the five stages of recipe writing: ideation, development, writing, testing, and publishing. These stages form the foundation of every great cookbook recipe, and understanding them will help you move from a scattered collection of notes to polished, cookbook-ready recipes. And if you want to dive deeper, I'll also tell you about Recipe Week LIVE 2025: Get Your Recipes Cookbook-Ready, happening August 11-15, 2025. This five-day live event is going to change the way you think about recipe writing. Sign up here for Recipe Week LIVE 2025.  Things We Mention in This Episode: Register for Recipe Week LIVE   

In this episode of Don't Let It Stu, Stu recounts his whirlwind weekend in New York and the Hamptons, filled with laughter, great food, and unexpected connections. From a memorable dinner with David Yontif at Barron's Cove to a chance encounter with an Irish waitress from his hometown, Stu reflects on the magic of serendipity. Joined by Zach Peter, the two dive into the latest episode of The Valley, sharing their takes on the drama and hilarity that ensues, including Zach's unforgettable moments and the chaos of reality TV relationships. They also tackle the importance of personal hygiene while traveling and the ridiculousness of entitlement on flights. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on the podcast, I'm joined by Daen Lia — home cook, recipe creator, and the author of Garlic, Olive Oil + Everything Mediterranean. You may know Daen from her wildly popular social channels under @daenskitchen, where she shares comforting Mediterranean-inspired recipes with over 6 million followers across TikTok, Instagram, YouTube, and Facebook. Daen Lia learned to cook from her Spanish and Italian mother and grandmother. With the smell of garlic and roasted tomatoes wafting through the kitchen, Daen discovered the alchemy of a few simple ingredients: garlic, olive oil, and whatever is fresh, whether a vegetable or protein, or both.  In this episode, we explore: Why garlic confit is the foundation of nearly every recipe in her cookbook—and how to make it yourself How one simple batch of garlic and olive oil can transform everyday meals The journey from social content to print publishing The six essential ingredients that structure her book: GARLIC, OLIVE OIL, BUTTER, BREAD, CRUMBS, and EGGS Daen's tips for creating content for social media Whether you're new to Mediterranean cooking or a seasoned home cook, Garlic, Olive Oil + Everything Mediterranean offers approachable techniques, bold flavor, and heartfelt inspiration from a kitchen rooted in love and simplicity. Things We Mention in This Episode: Garlic, Olive Oil, + Everything Mediterranean Daen's Kitchen Join the waitlist for Cookbooks on KDP for September 2025 Diana Henry's How to Eat a Peach Matty Mattheson's  Soup, Salad, and Sandwiches: A Cookbook  

From hilarious dental experiences to the latest in pop culture, the duo shares their thoughts on everything from Coldplay's concert antics to the challenges of being a dog parent with a Furbo. They dive into the latest celebrity gossip, including Meghan Markle's Netflix drama and Justin Timberlake's controversial performance in Romania. Get ready for a fun-filled episode packed with laughter, nostalgia, and plenty of hot takes! Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

We're diving into one of the trickiest—and most talked-about—topics in modern motherhood: snacks. In this episode, we unpack the cultural obsession with constant snacking, how it impacts our kids' health (and appetites), and why we've made it a priority to rethink the way we snack in our homes.   We share what's actually working in our families, how we set snack boundaries without shame, the importance of protein and fat in between meals, and why saying “no” to endless snacks isn't mean—it's loving. If you've ever felt stuck between feeding your kids something or fighting a snack battle every afternoon, this conversation will meet you right where you are.  

After nearly two decades of RV ownership, we've experienced our fair share of dealership service appointments—some smooth, some challenging, and some outright frustrating. Getting your RV serviced can be intimidating, […] The post 6 Tips for Getting Your RV Serviced, Best Camping Cookbooks, 6 Things I Love About My RV appeared first on The RV Atlas.

Join Chef Stu and Georgio as they dive into the week's hottest gossip, from the shocking Coldplay concert affair to the latest Real Housewives drama and unpacking the latest episodes of The Valley! Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the Cookbook Love Podcast, I'm joined by Suzanne Lenzer, food stylist, writer, and author of Peckish: Suggestions for the Sophisticated Snacker. Suzanne's approach to food and cooking invites us to consider not just what we eat, but how and why, with more spontaneity and less convention. Suzanne shares how she structured Peckish around “vessels” like On Toast, In Jars, Napkins Only, and more, making it easier (and more fun) to plan a night of grazing or to turn an afternoon snack into a small ritual of care. In today's show we talk about:  What mindful snacking actually looks like Why “Girl Dinner” became a cultural moment How to structure meals (or non-meals!) around what you're really craving The beauty of Peckish as both a guide and an invitation If you've ever felt the joy of assembling a little plate that speaks to what you want in that moment, this conversation is for you. Let's celebrate the joy of eating well, one thoughtful snack at a time. Things We Mention in This Episode: Peckish: Suggestions for the Sophisticated Snacker Connect with Suzanne Lenzer Join the waitlist for Cookbooks on KDP for September 2025 Diana Henry, How to Eat a Peach  

We're wrapping up our re-recorded “What CAN I Eat For…” series with a topic that brings out all the mixed feelings: dessert. Whether you're the “always say yes” mom, the “no sugar ever” mom, or somewhere in between, this episode is packed with honest conversation, personal stories, and practical ideas for navigating sweets in a culture that normalizes daily sugar overload.   We're talking about our own dessert philosophies, how we set boundaries with our kids, what we serve in our homes, and why saying “no” to sugar doesn't have to mean saying “no” to fun. If you've ever wondered how to handle birthday parties, grocery store freebies, or post-dinner dessert expectations, this one's for you.  

Tamra's in therapy, Katie's dodging receipts, and the Bravo blogger wars are officially heating up. In this episode of Don't Let It Stu, host Chef Stuart O'Keeffe is joined by pop culture journalist Gibson Johns to break down the Real Housewives of Orange County Season 19 premiere. The duo dives into Tamra Judge's emotional (and controversial) therapy storyline, Shannon Beador's icy tension with the group, and Katie's tangled web of DMs, blogger friendships, and plausible deniability. From Heather Dubrow's $8 million renovation flop to Jenn Pedranti's swimsuit wedding plans and Emily Simpson's vulnerable family moment, Stu and Gibson don't hold back. 00:00 RHOC Season 19 Premiere Recap — Stu & Gibson Dive In 02:56 Reunion Fallout & RHOC Cast Dynamics: Where They Stand Now 05:55 Tamra's Therapy Scene — Growth or Just for Show? 09:01 Blogger Drama, Nanny Receipts & Katie's Conspiracy Web 11:59 Golden Door Lunch Turns Into a Blogger Intervention 14:51 Katie's “No Service” Excuse & the Missing DMs 18:25 Emily vs. Katie: Is the Backlash Fair or Overblown? 21:31 The Mean Girl Energy Is BACK on RHOC 24:50 RHOC's Zen Retreat... That Immediately Goes Off the Rails 27:44 Katie's Reputation Crisis & Public Perception Pressure 30:12 Emily's Full List of Allegations — What Is Katie Hiding? 32:29 Season 19 Predictions: Who Will Survive the Blogger Wars? Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: ► https://www.instagram.com/chefstuartokeeffe Facebook: ► https://www.facebook.com/chefstuartokeeffe Youtube: ► https://www.youtube.com/chefstuartokeeffe TikTok: ► https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - ► https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - ► https://amzn.to/49A8UMi Chef Stu's Spice Blends - ► https://spicetribe.com/collections/chef-stu Chef Stu's Lovely Seasonings - ►https://chefstuart.com/collections/seasonings Follow Gibson Johns: Instagram: ► https://www.instagram.com/gibsonoma/?hl=en #RHOC #RHOCSeason19 #TamraJudge #ShannonBeador #KatieRHOC #BravoTV #GibsonJohns #DontLetItStu #RealHousewivesRecap Learn more about your ad choices. Visit megaphone.fm/adchoices

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

During the Second World War and the years that followed, New Zealand, like much of the world, faced a time of austerity, especially when it came to food. Rationing, coupons and making do became part of everyday life with things like tripe, makeshift butter and fidget pie on the menu. Cookbooks from this period are all about making food go further, and letting nothing go to waste. With the cost of food a struggle for many families today, Louise Ternouth had a chat to some of those who can remember this time and got some tips.

In episode 716, Dianne Jacob reveals what it really takes to get your cookbook published—from crafting an irresistible proposal to standing out in a saturated market. Dianne Jacob coaches food writers on how to get a cookbook published, pitch freelance stories, start newsletters, and improve the quality and effectiveness of their writing. She specializes in book proposals. Dianne is the author of a multiple award-winning book on food writing, Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More. She also co-authored two pizza cookbooks with chef Craig Priebe and has won awards for her food writing in such publications as The Washington Post, Food & Wine, and Lucky Peach. Dianne has judged cookbooks for the James Beard Foundation and the International Association of Culinary Professionals. She has also judged for a national magazine awards. Previously a journalist and newspaper, magazine and publishing company editor-in-chief, she writes a monthly free newsletter aimed at food writers.  In this episode, you'll learn everything you need to know about writing a cookbook proposal—from when to start, to how to structure it, to what publishers are really looking for. Key points discussed include: - Know when you're ready: You need a strong niche and an audience before jumping into a cookbook proposal. - Choose a compelling topic: Find your hook—what sets your content apart and appeals to your audience. - Do your research: Study the competition and understand how your book fills a unique need. - Structure matters: A well-organized proposal includes your bio, target audience, promotion plan, table of contents, and sample recipes. - Recipes must shine: Include a variety of high-quality recipes that showcase your skills—ideally around 10. - Voice makes a difference: A strong, clear writing voice can be the edge that sets you apart. - Your platform matters: A social media following isn't everything, but publishers want to see a strong online presence. - It's a business plan: Think of your proposal as a sales pitch—show that you understand the market and your brand. Connect with Dianne Jacob Website | Instagram

In this episode, Stu welcomes fan favorite, Zack Peter back to the pod. Zack prepares to go on tour for his podcast "No Filter", but first they dive into the latest gossip in pop culture. They also recap The Valley and ask the real questions, is Janet the Real Villain? Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode, we're unpacking a concept I teach inside the Get Paid to Get Published program about defining Your Cookbook Concept. Using a powerful metaphor —the Dinner Party Analogy—we'll explore how to define what your book is really about, who it's for, what's on the “menu,” and why it matters in today's publishing landscape. Today you'll learn why you, the author, are the host of your book's journey, how to identify and describe your ideal reader, and different cookbook concept types—from ingredients to holidays, what makes your book stand out in the market, and what is a competition study. Things We Mention in This Episode: How to Get Paid to Write a Cookbook Free Training Too Many Eggs Episode 261 with Mimi Smith Dvorak  

We're back with part three of our “What CAN I Eat For…” re-recorded series—and this time we're tackling the end-of-day decision that can feel impossibly heavy: dinner. Whether you're feeding toddlers, teens, husbands, or just yourself after a long day, this episode is your honest, grace-filled guide to making dinner work in real life.   We talk about the mental load of planning, how our dinners have changed over the years, the pressure to cook “the right way,” and the tension between nourishing food and realistic expectations. This isn't about rigid rules or gourmet meals—it's about grounding your family in good food, served with love and sanity.  

Welcome to another episode of the show. Today, I'm excited to welcome Cristina Carolan. Cristina is a plant-based personal chef and author of Plant-Based Pacific, a cookbook that reflects a vibrant fusion of culinary cultures from Japan, Hawaii, and the Philippines. She's the owner of Chef Veggie, a plant-based personal chef and holistic lifestyle service. A lifelong traveler, Cristina's experiences living in Japan, visiting her mother's homeland of the Philippines, and calling three Hawaiian islands home inform every dish and story in her book. In today's episode, we talk about: The inspiration behind Plant-Based Pacific How Cristina's multicultural upbringing shaped the concept Cristina's cookbook publishing journey Recipes and stories for local meals like Hawaiian Plate Lunch and Filipino Kamayan, all with a plant-based twist Advice for aspiring cookbook authors Whether you're a plant-based cook, a cultural food enthusiast, or dreaming of writing a cookbook, Cristina's story offers warmth, insight, and plenty of practical wisdom for your journey in the kitchen and at your keyboard. Things We Mention in This Episode: Join the waitlist for Cookbooks on KDP for September 2025 Connect with Cristina Carolan  Order a personalized copy of Plant-Based Pacific  

We're back with the second installment of our re-recorded “What CAN I Eat For…” series—this time tackling the midday meal that every mom dreads: lunch. Whether you homeschool, pack co-op meals, or just find yourself throwing random snacks on a plate at 12:42 pm, this episode is your honest, nourishing reset.   We're sharing what's actually working in our homes, how our lunch routines have evolved over time, and why “just a sandwich” doesn't cut it when it comes to energy, focus, and blood sugar. From protein-fat-fiber balance to school lunch hacks and feeding growing kids (again), this episode is full of real talk and realistic ideas to help your family thrive—without turning lunch into another stress point.  

The iconic Cyndi Lauper asks Handsome a tantalizing question about cookbooks on this week's episode! Plus HAPPY BIRTHDAY TO FORTUNE! And we can't forget Mae's updates from the road, "it's ok if it jiggles," and more!Handsome is hosted by Tig Notaro, Mae Martin, and Fortune FeimsterFollow us on social media @handsomepodMerch at handsomepod.comWatch Handsome on YouTubeThis is a Headgum podcast. Follow Headgum on Twitter, Instagram, and Tiktok. Advertise on Handsome via Gumball.fm.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Stu brings in guest and long time friend Megan Weaver. They discuss everything from running into the iconic Abby Lee Miller at a party in LA to the controversy behind The Valley and the cast accusing Danny of having a drinking problem. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Chef Stu welcomes the hilarious Corey O'Brien to the sofa for a lively and candid conversation that takes a deep dive into the world of comedy, sobriety, and the latest trends in pop culture. The duo kicks things off by reminiscing about Corey's viral TikTok dancing videos, including his unforgettable Celine Dion performance, before transitioning to his current "Red Tour," which playfully nods to Taylor Swift. As they chat, Corey shares his thoughts on the infamous Labubu craze, expressing his disbelief over the trend and the absurdity of people attaching these quirky toys to their designer bags. The conversation takes a serious turn as they discuss Corey's journey to sobriety, touching on the complexities of gray area drinking and the impact of addiction on his life and career. Chef Stu and Corey also explore the challenges of performing comedy in conservative areas, with Corey sharing stories of audience reactions and the importance of humor in bridging divides. They wrap up the episode with a light-hearted discussion about cooking, relationships, and Corey's experiences dating an NFL player. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices