Podcasts about cookbooks

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

Welcome to another episode of the podcast! Several times a year, outlets like Eater, Food Network, Epicurious, Publishers Weekly, and others publish their roundup features: What's hot in cookbooks this season? They're the pulse checks of the cookbook world and offer a lens into what's resonating now. Today on the show, we'll dive into trends in cookbooks published this spring, each tied to what cookbook buyers are craving and what publishers are publishing in Spring 2025. Things We Mention in This Episode: Join the waitlist for Cookbooks on KDP for September 2025

Kate and Kristin speak with cookbook author Maria Zizka about writing her solo projects as well as the more than forty collaborations she's worked on so far in her career. They chat about the challenges inherent in collaborations, how Maria got her start in the food world and the role letter writing played in getting her incredible internship—recipe testing alongside Suzanne Goin. Maria shares how she balances collaborations and solo projects, the lessons, systems and habits she's established because of her range of experiences, and the projects she will and won't take on. She talks about the process of switching agents, why she celebrates even the little milestones and the advice she has for aspiring authors.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsMaria ZizkaWebsiteInstagram University of Gastronomic SciencesEpisode 32: Co-Authoring Cookbooks with JJ Goode Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Newlywed Table by Maria ZizkaBoards, Platters, Plates by Maria ZizkaOne-Bowl Meals by Maria ZizkaCook Color by Maria ZizkaThe Hostess Handbook by Maria ZizkaSunday Suppers at Lucques by Suzanne GoinI Love You: Recipes from the Heart by Pamela Anderson

We're kicking off the re-recorded "What CAN I Eat For…" series with one of the most relatable (and often chaotic) topics: breakfast. Whether you're a mom who wakes up ready to cook or someone who just wants coffee in silence, this episode is packed with humor, hard-won wisdom, and practical real food ideas to help make your mornings smoother—and more nourishing. We talk through how our breakfast routines have evolved, how to get kids on board with savory meals, the reality of cooking for picky eaters, the nutritional downsides of carb-heavy starts, and why protein, fat, and prep are your new best friends. If you've ever stared into your fridge at 7am wondering "what on earth do I feed these people?"—this one's for you.

Hello!New episode for your archaeogastronomical delights , is out now!Today I have author, chef and food historian Jay Reifel in this episode as my guest, and we muse about all things "Baghdadical"!10th century Baghdad the capital of the Islamic world in a sense it was a sensuous place.And it produced perhaps a cookbook, more than mere recipes something extremely modern in some senses, and something that didn't exist in the West (if we want to put labels on things) for another 400 years or so!This cookbook, "The Annals of the Caliph's Kitchen" contained a treasure of information and it was more than 500 pages long!What's Jay's favourite recipes, what did the Abbasids loved to cook and eat and what were the ingredients that we might not know today?Anyway I hope you'll enjoy today's musings!Love,Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Chef Stu welcomes the ever-entertaining Zack Peter to christen his new sofa in a lively and humorous chat. The duo dives into Zack's upcoming summer tour, sharing details on how fans can snag tickets with an exclusive promo code. As they settle in, they discuss the recent wallet theft saga that left Chef Stu reeling, complete with a tracking device and a wild chase across Los Angeles. The conversation takes a turn as they reflect on their night out at a Los Angeles Magazine event, where they rubbed shoulders with celebrities and even filmed a TikTok together. They also touch on the drama unfolding in the latest season of "Next Gen New York City," examining the cast dynamics and the often outrageous antics that come with reality TV. As they dissect the latest happenings in "The Valley," Zack and Stu delve into the complexities of relationships and the impact of public scrutiny, especially when it comes to sensitive topics like alcohol use. They also share their thoughts on Rachel Zoe's return to "Real Housewives of Beverly Hills," speculating on how she will fit into the current cast and what drama might ensue. 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 charismatic Christopher Gilenella, the publisher of LA Magazine, for a lively and humorous discussion that touches on everything from food to pop culture. The duo kicks things off with a mouthwatering dip duo featuring pimento dip and guacamole, which leads them to reminisce about their culinary journeys and the joys of Mexican food in California. As the conversation unfolds, they dive into Christopher's recent appearance on Brandy and Julie's podcast, sharing some hilarious anecdotes about dinner plans gone awry and the importance of punctuality. They also explore the intriguing world of celebrity chef Amberell, discussing the troubling news surrounding her recent passing and the implications of her husband's GoFundMe campaign. Check out the LAmag: https://lamag.com/ Follow Christopher Gialanella: https://www.instagram.com/christophergia/?hl=en 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

Over the years, I've coached hundreds of cookbook writers. And as a cookbook writer myself, I've noticed something: the way we write shifts with the seasons. So does the energy you all bring to your projects. Without a doubt, January and September are your power months. Something about the clean slate of the new year—or the back-to-school feeling of fall—makes it easy to say yes. The urgency feels good for a while. But urgency doesn't last.  Pressure wears you out.  And cookbook writing—at its best—is built on bringing the full you to the page, year-round. So today I want to offer another way. A way of writing that moves with the rhythm of summer. With more daylight.  With more warmth.  With more time to reflect, to gather, to savor, and to create. Summer isn't about pushing. It's about presence.  And that's exactly what Cookbook Camp is built for.  So, whether you're poolside with a notebook or cooking with the windows open, let's explore how this season can support your most nourishing work yet. Things We Mention In This Episode: Registration for Cookbook Camp, a guided summer experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.    

In this episode of Grow a Small Business, host Troy Trewin interviews Cathy Yoder, founder of Empowered Cooks, who shares her inspiring journey from starting a simple blog in 2008 to building a thriving business with seven full-time equivalent team members. Her popular YouTube channel, which focuses on air fryer recipes, has garnered over 752,000 subscribers and has been a key driver of her success. Cathy has sold more than 50,000 cookbooks, achieved over $70,000 in monthly sales, and generates significant revenue from both digital and physical product sales. Throughout the discussion, she highlights the importance of staying authentic, continuously learning, and balancing the demands of family life with entrepreneurship. Looking ahead, Cathy plans to sell her product line and retire, marking the next chapter of her remarkable journey. Why would you wait any longer to start living the lifestyle you signed up for? Balance your health, wealth, relationships and business growth. And focus your time and energy and make the most of this year. Let's get into it by clicking here. Troy delves into our guest's startup journey, their perception of success, industry reconsideration, and the pivotal stress point during business expansion. They discuss the joys of small business growth, vital entrepreneurial habits, and strategies for team building, encompassing wins, blunders, and invaluable advice. And a snapshot of the final five Grow A Small Business Questions: What do you think is the hardest thing in growing a small business? According to Cathy Yoder, the hardest thing in growing a small business is "the grind of working hard without seeing immediate returns." She emphasized the challenge of staying committed during the early phases when results are slow, especially in a culture that expects instant success. Her advice is to trust your gut, keep at it, and be okay with delayed rewards. What's your favorite business book that has helped you the most? Cathy Yoder's favorite business book that helped her the most is Essentialism by Greg McKeown. She shared that it taught her to cut out the fluff, focus on what truly matters, and work more efficiently, especially after experiencing overwhelm from trying to do everything in her earlier business partnerships. Are there any great podcasts or online learning resources you'd recommend to help grow a small business? Cathy Yoder recommends several great podcasts and online learning resources to help grow a small business, including the Ed Mylett Podcast and Brendon Burchard for motivation and performance, and Jody Moore's “Better Than Happy” podcast and life coaching membership for mindset and personal development. She also emphasizes the value of joining mastermind groups and hiring business coaches early on, even if it's a small investment, as they helped her build systems and accountability that supported her business growth. What tool or resource would you recommend to grow a small business? Cathy Yoder recommends YouTube as a powerful tool to grow a small business. She highlights that, while it's a long game and not an instant win, it's a fantastic way to build trust, generate leads, and get paid while doing it. By being authentic and consistently creating content, she was able to grow a loyal audience and convert that engagement into substantial revenue through product sales and memberships. What advice would you give yourself on day one of starting out in business? Cathy Yoder's advice to herself on day one of starting out in business would be: “Trust the process. Keep going.” She emphasizes the importance of perseverance, especially during the early stages when progress feels slow, and believes that staying consistent and trusting your instincts is key to long-term success. Book a 20-minute Growth Chat with Troy Trewin to see if you qualify for our upcoming course. Don't miss out on this opportunity to take your small business to new heights! Enjoyed the podcast? Please leave a review on iTunes or your preferred platform. Your feedback helps more small business owners discover our podcast and embark on their business growth journey.     Quotable quotes from our special Grow A Small Business podcast guest: Being okay with being uncomfortable is the key to building habits that lead to success — Cathy Yoder Success is not either family or business—it's being present and impactful in both — Cathy Yoder Authenticity will always set you apart in a world full of automation — Cathy Yoder      

In this episode, Stu sits down with Amir Yass for a candid conversation that dives deep into the current chaos in Los Angeles. They discuss the recent grocery store shortages caused by a cyber attack and the media's portrayal of protests, emphasizing the importance of remaining calm amidst the chaos. The duo then shifts gears to pop culture, reminiscing about a viral moment involving Gia from "Real Housewives of New Jersey" and her emotional performance. They explore the dynamics of the new "Next Gen New York City" series, praising the authenticity of the native New Yorkers while critiquing some of the cast's more outrageous moments. As the conversation unfolds, they dissect the latest drama in "The Valley," sharing their thoughts on the characters' antics and the fine line between reality and scripted moments. Chef Stu and Amir also touch on the upcoming seasons of various Bravo shows, including the potential return of Rachel Zoe to "Real Housewives of Beverly Hills" and the ongoing drama with the New Jersey cast. 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

Friend of the pod David Nayfeld, of Che Fico and other Bay Area restaurants, discusses his inaugural cookbook, Dad, What's for DInner--an outstanding first effort, and a perfect Father's Day gift. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Zarella Pizzeria & Taverna / igChef Lee WolenChef Chris PandelBoka Restaurant GroupFra' ManiChef David RuizOverland Park Convention CenterNM ChileJangKALEJUNKIE, Nicole KeshishianShare Our StrengthChildhood hunger Chef letter sign-onChildhood hunger non-chef call-to-action infoChef Joshua McFaddenSix Seasons of PastaChef David NayfeldChe Fico RestaurantDad, What's for Dinner? bookCuisinart Food ProcessorKitchenAid Food ProcessorCrispy Rice Salad Topper:2 cups cooked rice, cooled2 teaspoons tamari or soy sauce2 tablespoons chile crisp1 tablespoon sesame oil- Preheat oven to 400- Line a baking sheet with parchment paper- Add cooked and cooled rice to the baking sheet- Toss well with tamari, chili crisp, and sesame oil- Bake for approximately 30 minutes, tossing halfway through- Remove from the oven once the rice is crispyFollow Beyond the Plate on Facebook and