Podcasts about cookbooks

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 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

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

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

Welcome to another episode of the show. If you have gathered recipes for years, hosted holiday parties and meals, preserved family traditions, or become the go-to source for meals in your family, then you may want to turn your recipes into something more: a cookbook. In this episode, I'm sharing 7 tips to help you move from recipe keeper to cookbook writer, everything from why calling yourself a writer matters to how your kitchen and keyboard habits create momentum for your project. If you're sitting on a goldmine of recipes, this episode will give you some food for thought to help you start your cookbook. Things We Mention In This Episode: Registration opens Monday, June 16, 2025, for Cookbook Camp, a laid-back summertime experience to help you shape your concept, choose your publishing path, and start building the habits that lead to a finished book.  

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!

Ever wonder what food people actually cook when guests come over—and why those recipes always work?In this episode, Adam Roberts—aka The Amateur Gourmet—takes us inside his kitchen, shares his favorite cookbooks and go-to recipes, and tells us all about his fantastic debut novel, Food Person. We talk summer cooking, dinner party philosophy, and why even a slightly undercooked salmon can still lead to a great night.By the end of this episode, you'll:Get a sneak peek at Food Person, Adam's twisty, funny, page-turning, novel (think The Devil Wears Prada, but for cookbook publishing).Discover the dessert that never fails a dinner party. Find out the #1 mistake home cooks make when hosting, and the mindset shift that turns chaos into calm.Press play for Adam's best dinner party advice, his all-time favorite cookbooks, and the recipes he relies on most to make hosting feel like a breeze. ***Links:Food Person, Adam Roberts' debut novel, is out now!Subscribe to Adam's Amateur Gourmet Newsletter on SubstackFollow Adam on InstagramAdam's cookbook recs from today's episode: The Barefoot Contessa books (especially for beginners)Or level up your home cooking with Mozza at Home, by Nancy Silverton and Carolyn CarrenoFor the best homemade ice cream recipes and techniques, check out David Leibovitz's The Perfect Scoop Anything by Melissa Clark is dependably excellent Some of the cookbooks highlighted in Food Person: The Zuni Cafe Cookbook, The Chez Panisse Cookbook, and The Auberge of the Flowering HeartFood writing that has inspired Adam:Calvin Trillin Amanda Hesser's

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

In this episode, Ashley Shepherd serves up real talk on turning your story into strategy, using pre-sales to fund your book, and building an author brand that lasts. Tune in now!Ready to whip up something amazing for your brand? Follow us for more inspiration:IG & Facebook: @cookingupbrands, @talklikeabrand, @colormybrands.Sign up for insider tips and updates: bit.ly/colormail.Explore our brand-building ecosystem: Colormebrand.com.Keep stirring the pot, creating your flavor, and serving success!

In this episode, Chef Stu welcomes the fabulous Giorgio Takanakis from the "Giorgio Says" podcast for a lively discussion filled with humor and insights. The duo dives into the recent TikTok event Giorgio attended, sharing their thoughts on the challenges of content creation and the unpredictable nature of social media algorithms. They also chat about the latest celebrity gossip, including the ongoing drama surrounding Meghan Markle, and the reactions to her recent social media posts. Is she seeking attention while asking for privacy? The conversation heats up as they dissect the nuances of authenticity in the public eye. Transitioning to reality TV, they explore the new dynamics in "Next Gen New York City," highlighting the intriguing interactions and revelations among the cast. They touch on the controversial moments from "The Valley," examining the manipulative tactics of certain characters and the impact of their actions on friendships. As the episode wraps, Giorgio shares his favorite summer dip recipe, adding a delicious twist to the conversation. Tune in for a blend of laughter, pop culture insights, and culinary inspiration! 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 today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with Kasey Lobb—a self-professed food nerd, registered dietitian nutritionist, and plant-based chef. Kasey is the author of The Gluten-Free Sourdough Cookbook, a flavorful new release that brings together her personal passion and professional expertise. Her new book marks a stirring new chapter for Kasey's personal and professional journey. Most days, you'll find her experimenting in the kitchen or tending to “Mother”—her well-loved gluten-free sourdough starter. For over 20 years, Kasey has helped clients transform their health through food, with a focus on food sensitivities and autoimmune conditions. With this cookbook, she's on a mission to help home bakers ditch dry, dense gluten-free breads and bake with confidence using accessible, nourishing ingredients the whole family will love. Kasey and her book designer Rae are both students inside my cookbook coaching programs—Cookbooks on KDP and Get Paid to Get Published—and it's been a joy to watch this cookbook come to life. Things We Mention In This Episode: Appetite to Travel The Gluten-free Sourdough Cookbook by Kasey Lobb Join the waitlist for the next cohort of Cookbooks on KDP  

Step into the heart of the home in this episode as we explore Cooking Up History: The Evolution of Kitchens and Cookbooks, a featured exhibit at the Old Courthouse Museum in Sioux Falls, South Dakota. Host Staci Mergenthal talks with Jill Van Veldhuizen, Education Assistant, Molly Engquist, Curator of Exhibits, and Jessie Nesseim, Curator of Collections about how American kitchens—and the cookbooks that fill them—have transformed over time. Discover the social, cultural, and technological shifts that turned kitchens from open hearths to modern hubs of the home. We discuss the rise of community cookbooks, how immigrant traditions and holiday treats influenced South Dakota's food culture, and why vintage cookbooks were once filled with everything from recipes to stain-removal tips. Whether you're a history buff, cookbook collector, or a curious cook, this episode is a flavorful journey through time.Old Courthouse MuseumThe Old Courthouse Museum is part of the Siouxland Heritage Museums system: https://siouxlandmuseums.comOld Courthouse Museum Website: https://siouxlandmuseums.com/index.php/welcome-to-the-siouxland-heritage-museums/old-courthouse-museum/Current Old Courthouse Museum Exhibits: https://siouxlandmuseums.com/index.php/old-courthouse-museum-exhibits/Facebook: Old Courthouse Museum, Sioux Falls, SD200 W 6th Street, Sioux Falls, SD 57104605-367-4210Admission is free, with an option to give a free will donation. Mentioned in This Episode“The Buckeye Cook Book and Practical Housekeeping”“The White Ribbon Cook Book”“The Kitchen Front” by Jennifer Ryan#midwest #oursweetmidwestlife #podcast #foodpodcast #southdakota #recipes #midwestern #midwestlivingHost and Producer, Staci MergenthalRandomSweets.comWebsite randomsweets.comInstagram @potatoesandmittensInstagram @randomsweetsFacebook: Funeral Potatoes & Wool MittensFacebook Random SweetsPinterest @staciperryEmail: staci@randomsweets.com#ourSweetMidwestLife

Adam Roberts is back on the show, and we couldn't be happier to speak with him about his terrific debut novel, Food Person. You may know Adam from his pioneering food blog (now on Substack), The Amateur Gourmet, but we know him now as a fiction writer digging into the world we talk about often here on the show: food media, cookbooks, collaborations, and all the behind-the-scenes drama that can pop up therein. Adam has written an incredible universe in the novel, and we discuss how he wrote it and how cookbooks truly informed the writing process.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Chicago's Lao Peng You has an incredible house noodle soup, Overcompensating is our favorite new show, Betweener is an interesting energy drink alternative. Also: A visit to the new Mission Chinese in Manhattan's Chinatown, Lula Cafe remains a Chicago legend, Askinosie Chocolate is a favorite new chocolate company and puts the farmer front and center. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Stu is joined by Daily Dose of Donna's Dana Bowling for a piping hot dish session you can't miss. From Taylor Swift reclaiming her masters (and the truth behind the Reputation delay) to calling out the real Mean Girls of Summer House—yes, we said it—this episode goes all in. Is Blake Lively self-destructing over that lawsuit? Why is Jax getting dragged off-camera? And wait... did someone say Hugh Jackman in a dress? Whether you're Team Kristen Doty or Team Karma's-a-bitch, this ep is pure Bravo-fan gold. 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, I'm thrilled to share a conversation with none other than Meathead—one of only 40 living inductees in the Barbecue Hall of Fame and the founder of AmazingRibs.com, the world's largest barbecue and grilling website. Meathead is the author of the best-selling Meathead: The Science of Great Barbecue and Grilling, and he's back with a brand-new book: The Meathead Method. In this episode, we dig into what makes this book different—and how his method will change the way you cook outdoors. We also bust some big-time barbecue myths, including: Why beer can chicken doesn't do what you think it does The truth about basting with butter Whether wet brining really helps your Thanksgiving turkey And why soaking wood chips might be a waste of time Meathead also shares: How to cook chicken that's juicy and flavorful every single time Tips for taking stir-frying and deep-frying outdoors His secret weapon for perfect steaks: the Sous Vide Que method Essential gear for grilling and barbecue competitions—including digital thermometers And a surprising favorite cookbook that celebrates... vegetables! It's a sizzling, myth-busting episode full of practical tips, surprising insights, and a whole lot of flavor. So buckle in for this longer-than-normal episode as we take a stroll to cook outdoors with the most important discovery of all time: fire.  Things We Mention In This Episode: Amazingribs.com The Meathead Method by Meathead Moosewood Cookbook by Mollie Katzen Mastering the Art of French Cooking

This week on Cooking Issues, Dave welcomes back Matt Sartwell from Kitchen Arts & Letters for a special “Classics in the Field” episode. They dig into historic cookbooks, from Mrs. Marshall's 1890s ice cream innovations to early 20th-century Russian preservation techniques involving millet, pig bladders, and cellars. Dave recounts recent culinary misadventures—including purging a pantry, misidentifying whiskey as tequila, and investigating black garlic from the early pandemic era—while fielding listener questions about ancient wheat, Spinzall butter math, sturgeon spinal cords, and more. Plus: a deep dive into American barbecue lore, McGee's nut superiority, and how Star Trek IV changed the whaling conversation forever.Deep Freeze and Dairy Experiments – Dave and Matt explore Fancy Ices by Mrs. Marshall, dissecting her unconventional custards, starch-thickened ice creams, and patented rapid-freezing contraptions from 1890s England.Pantry Purges and Questionable Bottles – The crew shares horror stories and small victories from cleaning out ancient ingredients, including black garlic, forgotten miso, and mystery whiskey in fancy tequila decanters. Hosted on Acast. See acast.com/privacy for more information.

Join Chef Stu for a LIVE to talk about all things Taylor Swift vs. Blake, The Valley and Memorial Day Cooking 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 today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with a true baking powerhouse: Bobbie Lloyd, CEO and Chief Baking Officer of the iconic Magnolia Bakery @bakewithbobbie. You might know Magnolia for its world-famous banana pudding and charming New York City roots, but under Bobbie's leadership, it's grown into a global dessert destination with over forty locations worldwide. And just in time for the unofficial start of summer, Bobbie joins me to chat about her brand-new book: The Magnolia Bakery Handbook Volume 2: Icebox Desserts. In this episode, she gives us the inside scoop on what makes icebox desserts so beloved—think no-bake layers, cool textures, and nostalgic flavors—and shares tips for mastering them at home. We talk roasted strawberries, Frozen Key Lime Pie, and, of course, the dessert that started it all: Magnolia's famous banana pudding. With an entire chapter devoted to 13 irresistible variations, this book is a celebration of cool, creamy, crowd-pleasing treats. Whether you're a longtime Magnolia fan or a home baker looking for summer dessert inspiration, you'll love what Bobbie has to share. Things We Mention In This Episode: Register for the Build Your Author Platform workshop Magnolia Bakery Handbook of Icebox Desserts Magnolia Bakery Bobbie Lloyd @bakewithbobbie  

In this episode, Stu sits down with the hilarious Zack Peter as they dive into the chaos of life, food, and the latest celebrity gossip. Zack shares his excitement about his upcoming live tour, hitting cities like Chicago, Dallas, and LA, and invites Chef Stu to join him for some fun along the way. The duo reminisces about their recent adventures, including a mix-up with Chinese food orders that leads to a hilarious discussion about the trials of late-night cravings and food delivery apps. They also tackle the latest news surrounding Delta Airlines introducing Shake Shack to its first-class menu, questioning the practicality of serving burgers at 30,000 feet. As the conversation heats up, they explore the drama surrounding Taylor Swift and Blake Lively, dissecting the rumors and theories about their relationship and the implications of a postponed album release. With a mix of humor and insight, they navigate through pop culture, touching on everything from celebrity friendships to the challenges of being in the spotlight. Plus, Chef Stu and Zach share their thoughts on dinner party etiquette, inspired by Ina Garten's advice on what not to bring when invited over, ensuring you're the perfect guest every time. 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

Chef Stuart joins Amy Phillips to tackle the latest episode of Top Chef. Stuart answers some of Amy''s burning cooking questions like, what is umami, is pea shucking a thing and would Stu ever be a chef on Below Deck. All this and more! To watch this podcast or listen ad free, please become a Darling member of Amy's Patreon.For more Drama, Darling, and exclusive content, subscribe to:http://Patreon.com/dramadarling Follow Drama, Darling on Instagram:https://www.instagram.com/dramadarlingshow/  Email Drama, Darling with YOUR drama: DramaDarlingz@gmail.comMegan Grano Public Speaking Coachhttps://publicspeakingcoachcomedian.com/Start your mental wellness journey today with Rula, visit:https://www.rula.com/drama/Check out Stuart:Instagram: https://www.instagram.com/chefstuartokeeffe/Facebook: https://www.facebook.com/chefstuartokeeffeYoutube: https://www.youtube.com/chefstuartokeeffeTikTok: https://www.tiktok.com/@chefstuart?lang=enChef Stu's Cookbooks & Seasoning:Quick Six Fix - https://amzn.to/49zVeB0Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMiChef Stu Lovely Seasonings - https://chefstuart.com

In this episode, Chef Stu welcomes Nicole Eggert, a 90s television icon known for her role in 'Baywatch'. The conversation explores various themes including generational communication, the challenges of healthy eating in America, the impact of cancer on health awareness, the importance of organic food, and the dynamics of reality TV relationships. Nicole shares her insights on navigating modern communication, the struggles of maintaining a healthy lifestyle, and her experiences in the entertainment industry. In this engaging conversation, Chef Stu and Nicole Eggert delve into the complexities of co-parenting, the nostalgia of the 90s nightlife, and the current dynamics of celebrity culture. They discuss the importance of maintaining respect between co-parents for the sake of the children, reminisce about the carefree days of Baywatch and the vibrant social scene of Los Angeles, and analyze the ongoing drama surrounding Taylor Swift and Blake Lively. The dialogue is rich with personal anecdotes, insights on parenting, and reflections on fame and its impact on relationships. 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