Podcasts about Cooking

This episode features Michael Pollan. Make farming easier with the Paperpot Transplanter and Other Small Farm Equipment at https://www.paperpot.co/ Follow PaperpotCo on IG https://instagram.com/paperpotco Podcasts by Diego Footer: Microgreens: https://apple.co/2m1QXmW Vegetable Farming: https://apple.co/2lCuv3m Livestock Farming: https://apple.co/2m75EVG Large Scale Farming: https://apple.co/2kxj39i Small Farm Tools https://www.paperpot.co/

The holidays bring out the chef in many of us. For Vallery Lomas, stress-baking through her final year of law school laid the foundation for a career as a chef, and a victory in the Great American Baking Show. This week, she joins host Jason Johnson this week to talk about her unlikely path to celebrity chef status, and her new book Life is What You Bake It.  Guest: Vallery Lomas, cookbook author, recipe developer, and creator at @foodieinnewyork on Instagram Podcast production by Ahyiana Angel and Jasmine Ellis You can skip all the ads in A Word by joining Slate Plus. Sign up now at slate.com/awordplus for just $1 for your first month. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mark Stephen and Euan McIlwraith with stories from the Great Scottish Outdoors.

In this episode, we discuss Faking It, Talking Smack During Sex, Terrible Baby Daddy Choices and eating healthy. Chef Tonka@eatliketonkacheftonka@gmail.com  https://twitter.com/SymbaBryanPaul​https://www.instagram.com/SymbaAndBry...https://www.instagram.com/Symbaseroth...https://www.instagram.com/bryanpaulw/​https://www.instagram.com/doinhoeshit/​. Send Your Questions In -- SPBQuestions@gmail.com

Virgilio Martínez on the huge amount of work it took to create ‘The Latin American Cookbook', which contains hundreds of recipes. Plus: Selin Kiazim's top tips for homemade knockout dishes.

This bloke reckons he's the new Gordon Ramsay.This is the Redditor podcast! Here you will find all of Redditor's best Reddit stories from his YouTube channel. See acast.com/privacy for privacy and opt-out information.

Gary Schiro had made plenty of his mother's recipes, but one Sunday morning-not long after his mother passed away-an attempt to make her traditional meatballs and sauce went wrong. Gary wished he could have called her. He wished that he had asked her how to make the recipe properly. Despite having seen her make it 900 times, he never did. This episode takes a look at time-honored family traditions, examines unanswered questions, and is an attempt to reconcile feelings of regret. Plus, a cookalong with Gary goes to show that you can make any family recipe your own without sacrificing meaning, comfort, or deliciousness. If you're hungry for more of this story, you can read the original essay “The Sunday Sauce I Watched Mom Make 900 Times, but Didn't Learn Until She Was Gone,” and find the accompanying recipe published by Food52. My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Happy Black Friday, everybody! With Thanksgiving on our minds this week, we dedicated this week’s Top 5 to cooking minigames in bigger, non-cooking-themed games, after which we’ll wonder at the possibilities of WB’s MultiVersus, delve into a few highly topical... Read more

The holidays bring out the chef in many of us. For Vallery Lomas, stress-baking through her final year of law school laid the foundation for a career as a chef, and a victory in the Great American Baking Show. This week, she joins host Jason Johnson this week to talk about her unlikely path to celebrity chef status, and her new book Life is What You Bake It.  Guest: Vallery Lomas, cookbook author, recipe developer, and creator at @foodieinnewyork on Instagram Podcast production by Ahyiana Angel and Jasmine Ellis You can skip all the ads in A Word by joining Slate Plus. Sign up now at slate.com/awordplus for just $1 for your first month. Learn more about your ad choices. Visit megaphone.fm/adchoices

The holidays bring out the chef in many of us. For Vallery Lomas, stress-baking through her final year of law school laid the foundation for a career as a chef, and a victory in the Great American Baking Show. This week, she joins host Jason Johnson this week to talk about her unlikely path to celebrity chef status, and her new book Life is What You Bake It.  Guest: Vallery Lomas, cookbook author, recipe developer, and creator at @foodieinnewyork on Instagram Podcast production by Ahyiana Angel and Jasmine Ellis You can skip all the ads in A Word by joining Slate Plus. Sign up now at slate.com/awordplus for just $1 for your first month. Learn more about your ad choices. Visit megaphone.fm/adchoices

The holidays bring out the chef in many of us. For Vallery Lomas, stress-baking through her final year of law school laid the foundation for a career as a chef, and a victory in the Great American Baking Show. This week, she joins host Jason Johnson this week to talk about her unlikely path to celebrity chef status, and her new book Life is What You Bake It.  Guest: Vallery Lomas, cookbook author, recipe developer, and creator at @foodieinnewyork on Instagram Podcast production by Ahyiana Angel and Jasmine Ellis You can skip all the ads in A Word by joining Slate Plus. Sign up now at slate.com/awordplus for just $1 for your first month. Learn more about your ad choices. Visit megaphone.fm/adchoices

Do you want your potted herbs to stop dying on you? Do you want to find out what do with plants and weeds found in your garden? Listen up as we have three garden experts this week to share their secrets on how to grow your own vegan paradise. In this week's episode we hear some amazing tricks to keep supermarket potted herbs alive for longer. Some delicious autumnal recipes such as pumpkin and mushroom risotto, homemade sriracha sauce and a salt baked celeriac to have with your roast dinner. The group talk about permaculture and a no dig way of living and we find out heaps of information about composts, Jack even shares how to make a heated shower out of fertiliser. They move on to a more faecal matter, where a listener asks about vegans using animal manure. And the group talk in great detail about what greener options you can take, they ever talk about human manure. Warning it isn't for the faint hearted.

In this episode, I wanted to break down and get you guys to really change your mindset about how you look at things as you're spending money, or as you're investing money.   There's a huge difference between investing and spending. ​​We're going to give you three key differences.   First difference - spending is basically you putting your money or time out and getting nothing in return. Investing compounds either your money, it compounds your time and brings you back something in your business. The caveat is, you should be investing on something that you understand and have knowledge about. May it be on cryptocurrency, mutual funds or stocks for example. Educating yourself is very important.    Now the second difference is, spending is usually more of a short term outcome. And investing is usually a long term outcome. We're not talking about just money here. This could be time, education and other stuffs as well. Unfortunately, though, for a lot of you, it's in the form of a job. And so you're investing again even more time. And the return on that is very little compared to other ways of doing things like owning your own business, which again, it's an investment of time, and there's money, but your return on your upside is far greater. It's got way more potential. So it all just depends on what you are looking at getting in return and what your expectation is.   Third difference is that spending is usually has little to no plan. While investing is the opposite. You need to plan well and understand where are you going to use your money or time to. Knowing what and when it will yield and grow back into.    We want to challenge you to start investing your time and your money in yourself, to what to learn new skills, and to build something that's going to return something to you. And again, we believe that that's in a business   Listen to this week's podcast to learn more, but please send any questions you have to podcast@chefpreneurprogram.com   ____   SOME KICKSTART RESOURCES FOR YOU: ===================================   THE CHEFPRENEUR EBOOK The Ultimate Quick Guide For Starting A Personal Chef Business! https://ebook.chefpreneur.com/free-ebook    FREE PRICING FORMULA WORKSHOP Bullet Proof method that makes it easy for clients to book and pay for your services & get you paid what you're worth. https://www.chefpreneurprogram.com/pricing-formula-workshop    14-DAY PERSONAL CHEF Find your first -or- next client in 14 days or less by diving into understanding our powerful sales formula, how to confidently speak to and book clients, and attracting not one but dozens, if not hundreds, of high-paying clients you actually want to serve. https://www.14daypersonalchef.com/get-started    The 100's of Chefpreneurs who have enrolled in one of our programs have overcome these challenges and are now living a life they never thought possible. We'll show you how to become a personal chef, the Chefpreneur way. Gain the freedom you've always dreamed of with unlimited earning potential and much less stress. If you want to become one of the 100's of Chefs who have taken the FASTER PATH to success, visit: https://www.chefpreneurprogram.com/mastermind-retreat-2022   _____   We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Personal Chef Business.   The future is yours… put it into your own hands!

[REBROADCAST FROM March 15, 2021] Sam Sifton, food editor of The New York Times and founding editor of NYT Cooking, discusses The New York Times Cooking No-Recipe Recipes, the debut cookbook from the website and its app. The book has over 100 ideas for dishes meant to inspire -- all without specific measurements. Cooks are encouraged to add, subtract, and adapt the recipes to their own diets and palates.   Pasta PuttanescaAnchoviesGarlicOlive oilPastaCanned tomatoesOlivesCapersRed pepper flakesParmesan Sauté some anchovies and a lot of minced garlic in a lot of olive oil while your salted pasta water comes to a boil in a big pot. (How many anchovies? How many you got? I go for a minimum of four, and the same with cloves of garlic.) Add your pasta to the pot. When the fish are melted and the garlic's gone gold, add a large can of tomatoes and stir everything together. Let that simmer a while, and get a little thicker, then add the olives and capers, and red pepper flakes until it's as fiery as you like. Taste for salt and pepper. Keep simmering and, when the pasta is done to your liking, taste the sauce again, drain the pasta, and toss it with the sauce. Shower the dish with grated Parmesan and serve. Tip You can cook the dried pasta directly in the sauce if you like, adding a couple cups of water or chicken stock and covering the pan for 10 minutes or so, stirring occasionally. Reprinted from The New York Times Cooking No-Recipe Recipes. Text copyright © 2021 by Sam Sifton and The New York Times Company. Photographs copyright © 2021 by David Malosh and Food Styling by Simon Andrews. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.

[REBROADCAST FROM October 20, 2021] James Beard Award-winning cookbook author Carla Lalli Music joins us to discuss her new book, That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week. In the new cookbook, Lalli Music splits the recipes between weekday and weekend cooking so that you can make great food no matter how much time you have.   Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce 4 to 6 servings This method of cooking mushrooms—by pan-roasting them, then finishing with browned butter—is incredibly effective, whether you're adding them to pasta or not. In the second step, the butter and aromatics wash a ton of flavor over the mushrooms, glossing them up. Kosher salt; freshly ground pepper6 garlic cloves, divided1 lemon½ cup extra-virgin olive oil, divided1 teaspoon mild chile flakes, such as Aleppo pepper1 shallot1 pound maitake mushroomsChunk of Parmigiano, for grating and serving2 cups lightly packed herbs (leaves and tender stems), such as parsley, mint, and/or arugula2 tablespoons unsalted butter1 pound wide pasta noodles, such as lasagnette or pappardelle Bring a large pot of water to a boil and season it very aggressively with salt (figure ¼ cup salt per 6 quarts water). Pick out the smallest garlic clove and finely grate it into a small bowl. Grate in the zest of the lemon, then stir in 2 tablespoons olive oil and the chile flakes. Season oil mixture with salt and pepper and set aside. Thinly slice the remaining 5 garlic cloves and the shallot. Trim the mushrooms; tear into bite-size pieces. Juice the zested lemon into a small bowl. Grate enough Parm to yield ¼ cup (save what's left for passing at the table). Set all aside. Add the herbs to the boiling water and cook until very softened, 2 minutes. (Cooking the herbs both mellows and deepens their flavor; they will have less fresh brightness but take on a richer, more vegetal flavor.) Use a mesh spider or tongs to remove the herbs and hold them under cold running water until cool enough to handle, about 10 seconds. Squeeze out as much excess liquid as possible. Thinly slice the herbs and stir them into the oil mixture. Taste and adjust with more salt and chile flakes, if desired. Set the herb sauce aside. Lower heat under the boiling water to maintain a simmer—you want to get your mushrooms going before starting the pasta. Heat a large Dutch oven over medium-high for 1 minute, then add 3 tablespoons olive oil and half the mushrooms. Cook, tossing, until the mushrooms are coated with oil, then cook, undisturbed, until browned on the underside, 2 to 3 minutes. Season with salt and toss, then cook, stirring occasionally, until the mushrooms are browned all over and cooked through, 4 to 5 minutes more. Transfer mushrooms to a large plate and repeat with the remaining 3 tablespoons oil and mushrooms, then add these mushrooms to the first batch. Bring the water back to a boil. Melt the butter in the Dutch oven over medium heat until it foams, 15 to 30 seconds. Add the sliced garlic and shallot and cook until the garlic and butter are golden brown and the shallot is translucent, about 2 minutes. Return the mushrooms to the pot, along with any accumulated juices, and cook, tossing, until well combined. Lower the heat to keep warm. Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until very al dente, 2 to 3 minutes less than the time indicated on the package. Use a mesh spider to transfer pasta to the pot with the mushrooms, then add 1 cup of the pasta cooking liquid. Increase the heat to medium and cook, tossing energetically, until a sauce forms that coats the pasta, 2 minutes. Add the ¼ cup grated cheese, 1 tablespoon lemon juice, and another big splash of pasta water and cook, tossing, until cheese is melted and the sauce is clinging to the noodles, 1 to 2 minutes more. Add a few spoonfuls of herb sauce to the pasta and stir to combine. Serve with remaining herb sauce and more cheese at the table. -------------------------From the MarketMild chile flakesShallotTender herbsMaitake mushroomsWide pasta noodles Spin ItInstead of Aleppo pepper, use a smaller quantity of regular red pepper flakes or lots of blackReplace the shallot with ¼ onionThe herbs are truly interchangeable, in any ratio, and can include basil, chives, tarragon, and/or dill Use shiitake, oyster, and/ or cremini mushrooms instead of maitakeBig tubes like rigatoni or paccheri are good too-------------------------At HomeSalt and pepperGarlicLemonOlive oilParmigianoButter Spin ItA few dashes of sherry vinegar or white wine vinegar can replace the lemon juice and zestGrana Padano or pecorino can replace the Parm-------------------------Tall Pot AltIf you don't have a Dutch oven, use a large heavy skillet to cook the mushrooms and combine with the shallot and garlic. Scoop out 2 cups of pasta cooking liquid, then drain the pasta and return to the pot, and build your sauce from there. If the sauce gets tight or sticky, or the cheese clumps together, lower the heat and add more water than you think you should. Cook over low heat, stirring gently but constantly, until the cheese melts and the sauce is smooth. Reprinted from 'That Sounds So Goodby Carla Lalli Music.' Copyright © 2021 by Carla Lalli Music. Photographs copyright © 2021 by Andrea Gentl and Martin Hyers.Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.

John and Jeni run down what they're doing for Thanksgiving and also talking about how the cook certain dishes or how they would tweek them to shake things up. Thanks for listening!!!

Tune in every Thursday for a new episode of #ODH  SPONSORS:  ‘HELLOFRESH' https://www.hellofresh.com/odh14 ‘NICKO KITCHEN SHOP'- @nickokitchenshop https://nickokitchenshop.com/ code: ODHTV FOLLOW THE HOSTS: PRECIOUS HALL: https://instagram.com/precioushallcomedy?igshid=8r8yjlwfd94p KAMIRA WHITE: https://www.instagram.com/kamirawhite/?hl=en GET ODH GEAR:  https://www.seamstresstouch.com/products ODH THEME SONG: Jovan J. Dawkins @jovan_drum_producer ADVICE LETTERS & PICS: ondeezhoes@gmail.com

Few flowers are quite as essential as the Salvia, a plant of the moment which is as low maintenance as it is high performing. It takes just a little care to keep these ocean deep blues, rich purples and eye-catching reds flourishing well into the autumn months.Not only are colourful varieties like Jezebel and Amistad also edible, but they're an indomitable blackspot deterrent and great for cutting. Sarah & Arthur take a look at this must-have family of long-blooming flowers in this week's ‘grow, cook, eat, arrange', and serve up a spectacular recipe for butternut squash.In this episode, discover:The new, exciting, and vigorous varieties of Salvia that are ideal for potsParticularly useful Salvias for companion planting with Roses to battle blackspot How to take Salvia cuttings to grow youthful, vigorous plants, ready for when your current flowers start to waneMaking the most of sage at its best this time of year in an incredible recipe for butternut squashView all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiHFollow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5Order Sarah's book: https://bit.ly/2TWHJczOrder Arthur's book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: info@sarahraven.com

Happy Thanksgiving from Chris and Phil! Now let's get absolutely mashed with the world's best mashed potatoes. Follow Dad's Kitchen: @dadskitchenco

Now, on your mark, get set, MAKE...Thanksgiving Dinner! Jacqueline and Meghan go head to head to prove who is the best cook in a blind taste test. Follow I Think You're Gonna Like This Podcast on social media:InstagramFacebookTwitterWebsiteJacqueline InstagramMeghan Instagram If you like the podcast and want to support us, click here.

Our annual Thanksgiving special with recipes and safety tips from the family for successfully cooking a turkey at the campsite, from doing so off-grid to smoking or even traditionally roasting - even in an RV.  The StressLess Camping podcast is a weekly show with information, tips and tricks to help every RVer and camper enjoy some StressLess Camping. Episode notes, details, RV discounts and more can be found here. 

Where we decide to get into the festive spirit a little early and explore a cold, snowy Christmas read alongside celebrating bright, colourful Australian summer foods. The best of both hemispheres! Our book this episode is Christmas Days by Jeanette Winterson For links to all the recipes, books, music and good things we mention in this episode, please head over to our newsletter archive (better yet sign up so it gets sent to you every time we release a new episode). We hope this ep helps you get into the Christmas spirit! And speaking of spirits, hope the ghost stories in Christmas Days don't keep you up at night! 

Talking Turkey We A Pit Master Charlie Maveric SmithPodcast https://anchor.fm/themavericpodcastnetwork/episodes/The-MavCast-What-is-Charlie-Watching--including-a-rant-e1ak7i7Facebook https://www.facebook.com/CharlieMavericTwitter https://twitter.com/CharlieMaverichttps://lnk.bio/angrydadpodcastSlightly Irregular Podcast NetworkInstagram @sipnetwork Website sipnet.us #AngryDadPodcast #SipNetwork #B2the4thpower Intro and outro designed byNeil Fraser Graphics Instagram @neilfrasergraphics Twitter @neilfraser78 website https://neil-fraser-graphics.myshopify.com/The Sponsor of Angry Dad Podcast IFBB Pro Jon Andersen Instagram @thejonandersen https://www.instagram.com/thejonandersen/Facebook https://www.facebook.com/jon.s.andersen.3Twitter https://twitter.com/THEJONANDERSENTHRIVE TransformationsChange your physique in 90 DAYS! Results in one week!linktr.ee/the_jon_andersen_ifbb_proHemp Bombs CBD@Hempbombs hempbombs.pxf.io/angrydadpodcastStart Your Own Podcast With Spreaker @spreaker https://spreaker.pxf.io/angrydad CH Concrete Servicing the San Francisco Bay Area Offering concrete and landscaping services. Paving and concrete stampsPlus sidewalks, driveways, patios and walkways and all concrete custom workInstagram @ch_concrete_bayarea https://instagram.com/ch_concrete_bayarea?igshid=ka0z80g7222c Facebook https://www.facebook.com/CHHConcrete/Gmail cathconcrete@gmail.comContact +1 (510) 314-5343Sleep Terror ClothingIG @sleepterrorclothing Twitter @SleepTerrorClothingCoWebsite www.sleepterrorclothing.comFeast Mode Instagram @feastmodeflavorsWedsite https://feastmodeflavors.com?sca_ref=1002565.4gbeCWqBtG10% off with Promo Code AngryDad Death Wish Coffee IG @deathwishcoffeehttps://imp.i224272.net/x9Q1n3angrydad10% off with Promo Code AngryDad

Ahmaud Arbery Verdict, Movie and News with Tim, Cooking with Martie Duncan See omnystudio.com/listener for privacy information.

Ahmaud Arbery Verdict, Movie and News with Tim, Cooking with Martie Duncan See omnystudio.com/listener for privacy information.

Ahmaud Arbery Verdict, Movie and News with Tim, Cooking with Martie Duncan See omnystudio.com/listener for privacy information.

Ahmaud Arbery Verdict, Movie and News with Tim, Cooking with Martie Duncan See omnystudio.com/listener for privacy information.

The three white men who shot and killed Ahmaud Arbery, the black man running through their neighborhood, were convicted of murder today in Georgia -- we'll go In Depth. We'll also go to Europe. COVID infections are once again on the rise and countries are starting to ramp up vaccine requirements -- even as right-wing politicians step up their opposition. And the number of people asking for unemployment benefits has fallen to its lowest level in 50 YEARS! It's just one piece of data showing a booming economy -- so how come so many of us aren't feeling that? Who says that a pop song has to be short top the charts? Taylor Swift has proved that wrong, her 10-minute song took over the #1 spot, making some history. Bye Bye American Pie. Speaking of pie. Thanksgiving is tomorrow: we'll first check-in on L.A.'s regional food bank, to see if they're feeling supply chain issues.  And then ... since most of us skipped the full spread last year...maybe you're a bit rusty. We'll have a chef offer some guidance.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode Summary: Happy Thanksgiving all you wonderful people. Chef Seth Brundle joins Tre'vell and Jarrett for a HEATED convo about the best and less-than-best Thanksgiving side dishes. Friendships are tested, trust is broken, but there is one thing they can all agree on: Thanksgiving is not the time to experiment with new recipes. Period! Don't listen to this episode on an empty stomach cause Chef Brundle describes how he cooked a turkey three ways, his black truffle mac & cheese, grandma's dressing, okra stew, and more. Plus, Tre'Vell reveals the one dish you should never, ever serve if you invite them to your Thanksgiving . . . or any holiday. Episode Notes:Our guest hosts Seasoned with Seth Brundle on Buzzfeed and runs The SZNG. Check out his website here. The social clip that Tre'vell played is “Don't Experiment on Thanksgiving Auntie Carmel,” and Seth brought up the Gullah Geechee people that are from the North and South Carolinas as well as Georgia and Florida. On our IG and Twitter, we are encouraging everyone to support Black-owned businesses. Check out our feeds for any ideas.  Black History Is Happening Every DaySoul Food debuted in 1997 and starred Vanessa Williams, Vivica A. Fox, Nia Long, and Mekhi Phifer. It celebrated Black food and family. Now you can watch it on HBO Max. Shop Black-Owned Businesses on Black FridayHere are the businesses referenced by Jarrett & Tre'Vell on this week's episodeJarrett: MSPIRED ROOM sells candles and home decor. Jarrett: One'der Years has the resting baby face onesie for all those parents that need a laugh. Producer Lorraine:  Misha's Kind Foods creates plant-based cheeses for the lactose intolerant. Tre'Vell: Black Like I Never Left  creates cool coasters celebrating Black culture. Our Sponsors This WeekBetterHelpFANTI listeners get 10% off their first month at BetterHelp.com/FANTI Go ahead and @ us Email: FANTI@maximumfun.org IG@FANTIpodcast@Jarrett Hill@rayzon (Tre'Vell) Twitter@FANTIpodcast@TreVellAnderson@JarrettHill@Swish (Senior Producer Laura Swisher)@Rainewheat (Producer Lorraine Wheat) FANTI is produced and distributed by MaximumFun.orgLaura Swisher is senior producer and Lorraine Wheat is producer. Episode Contributors: Jarrett Hill, Laura Swisher, Tre'Vell Anderson, Lorraine WheatMusic: Cor.eceGraphics: Ashley Nguyen

This one isn't from that deep into the archive,  it was one of my favorites of the year. You'll hear more about it in the original intro but we split it into two parts and you're about to hear part one of my two part conversation with chef and writer Julia Turshen. I thought would be timely for this week which is the start of the holiday season because. It's a week where a lot of us will be gathering and there's a lot of talk about food and eating and this episode gets into that. Julia has coauthored numerous cookbooks and has written for TheNew York Times, the Washington Post, the Wall Street Journal, Vogue, Bon Appétit, Food & Wine, Saveur, and more.  The New York Times has described her “at the forefront of the new generation of authentic, approachable authors.” Julia not only loves cooking and writing about food, she also loves talking about it and hosts her own podcast, Keep Calm and Cook On. She's genuine, talented, and kind. I loved this conversation with her that spanned a wide range of topics, including her creative process, working with big names on coauthored books, , body image, diet culture and the food industry, perfectionism as it relates to capitalism, effortlessness actually taking effort, connection, cooking for one, and more.Julia: https://www.instagram.com/turshen/ me: https://www.instagram.com/katiedalebout/ let it out: https://www.instagram.com/letitouttt/ The quote I read at the end. The Let It Out Holiday Workshops  All other kits (code: COSMIC) original episode shownotes here with all her links including her newest book! 

It's that time again - coming up on Thanksgiving. Yes, we're on hiatus but as promised, you've asked and we're re-airing some of our extraordinary women. And right now who better than Ida Morris, CEO of the Morris Family Kitchen. She's MacGuyver and Mary Poppins rolled into one amazing lady. An inspiration for bringing food and family together, Ida is the perfect episode for right now. We originally aired this episode over a year ago during the height of the pandemic. Happy Thanksgiving and enjoy.

Jake describes his passions of personal training, connecting individuals to their body through movement. He also talks about his belief in The Labyrinth community. Helping people foster better relationships with cooking and awareness around longevity!  Through the episode Jake drifts into "things" that we attach too much of our identity too and letting others think that's the way we really are..all the time. Through the discussion it's clear that we all have things we love to do. But getting trapped by labeling an identity to that specific "thing" can be a bumpy road.   Enjoy!  Connect with Jake: https://www.instagram.com/jakefulkk/ The Labyrinth: Patreon.com/YourLabyrinth  

Jenna Bush Hager turns 40 tomorrow and we're celebrating with some fun surprises! Plus, all morning long we have been celebrating Thanksgiving and learning from some of the best chefs — Jet Tila, Anthony Scotto and Elizabeth Heiskell are sharing their best cooking hacks to make your meal planning a little easier.

Cooking a turkey, Squanto, giving thanks, Lincoln and Thanksgiving

Listener Call to Action! Send any of the below to askjeff@comeonover.comHoliday Horror Stories: send by Wednesday, December 8thHoliday Q&A: send by Thursday, December 9thWatch Emily dressed as a unicorn fangirl when she was a featured extra in the TV Show Utopia  Get the recipe for Mama Mauro's Famous Mashed Potatoes Check out the fluorescent green bag Pamcakes & Pattycakes got from Girl's Weekend Click here Listen to all of Jeff's original, face-melting tunes! AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD (hyperlink to https://soundcloud.com/user-977997923/sets/come-on-over-theme-songs-all-of-them Subscribe to our YOUTUBE CHANNEL! (hyperlink to https://www.youtube.com/channel/UCfabCn5s216-tAHxqvhiXxQ Have Questions? Send yours to askjeff@comeonover.com! (hyperlink to open an email)

We learn about how food can bring people together and how positivity can be toxic.

Just in time for the holidays, the White Sox are on the verge of adding reliever Kendall Graveman to the bullpen. Chuck Garfien speaks with ESPN's Jesse Rogers about Graveman and what other deals could be on the horizon for the White Sox. Is Marcus Semien a realistic possibility for second base? What about former Cubs Kyle Schwarber or Anthony Rizzo for a lefty power bat? Jesse also has the latest on CBA negotiations and more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ben Maller talks about Tampa Bay Rays SS Wander Franco getting a massive 11-year $182 million contract and if he's likely to still be there in 2032, Too Much or Not Enough, Cooking w/ Roberto, and much more! Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Identifiable by the Pumpkin Pie slices, the dry ass Turkey, and the mysterious cranberry sauce (what is that even for???), Thanksgiving is usually an excuse for a fun feast with loved ones. This year, both of us are celebrating Thanksgiving away from our parents, so we decided to reminisce on past Thanksgivings with our Asian households, and explore the way Thanksgiving has changed in meaning over the years - including when it starts to involve your S.O.'s family!!! Tune in to hear us rank our favorite Thanksgiving foods ;)Hope everyone has a happy Thanksgiving!Support the show (https://ko-fi.com/eatyourcrust)

It's one of our favorite traditions, the Profoundly Pointless Thanksgiving Travel Special. A time where we look back on all the things we're thankful for.....and all the things we're not thankful for. We talk Thanksgiving, holiday traditions, cooking and why your back is so dirty. Then, we countdown the Top 5 Thanksgiving Sides.

Nat's What I Reckon: Death To Jar Sauce with Dani Vee and James Layton. Cooking tip, good mental health, what you need to cook from scratch and why jar sauces suck!

It's Thanksgiving Day with the guys and everything BUT the meat is on the menu! The guys start by declaring war or menu items that are must haves on your Thanksgiving day plate, and let's just say a few black cards were revoked! After you've gotten your fill of Turkey Day must haves, come on a shopping trip with us as we talk about Black Friday shenanigans. Grab a plate of leftovers and pour up a glass of egg nog and tune in to your new favorite pod! Happy Thanksgiving from our families to yours! You don't want to miss this one!

In a BPIB crossover event hosted by Scoops with Danny Mac's Dan McLaughlin, the television voice of the Cardinals, St. Louis Post-Dispatch baseball writer Derrick Goold talks about the Cardinals' search for a free-agent pitcher, the availability of St. Louis-area native and future Hall of Famer Max Scherzer, and the sudden, shocking manager change the Cardinals made this offseason. McLaughlin and Goold also discuss the oncoming expiration of the Collective Bargaining Agreement and how precarious baseball, a sport defined by its daily presence, rests on the minds of its fans, especially if the holidays are littered with squabbling between owners and the players' union and spring arrives without baseball in it. The Best Podcast in Baseball, sponsored by Closets by Design of St. Louis, is a production of the St. Louis Post-Dispatch, StlToday.com, and Derrick Goold. See omnystudio.com/listener for privacy information.

It was nasty...See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alison Roman is a chef, food writer, cookbook author and video maker whose unfussy recipes pack a punch. Those recipes, along with her fun persona, made her a bright spot for many fans especially as the pandemic began taking hold. Then Roman, who is white, lobbed some criticism at celebrities Chrissy Teigen and Marie Kondo — women of color — and controversy engulfed her. Roman was canceled. Or was she? What exactly does being canceled mean, anyway? What can a person learn, and where can they go from there? L.A. Times reporter Erin B. Logan asks Roman these questions. But first: What's Roman making for Thanksgiving, how did she get into the food world, and how does she make simplicity taste so good?  (Psst: This is the last episode before The Times' Thanksgiving break. We'll be back Monday!)More reading: Alison Roman moves beyond Chrissy Teigen backlash and vows to grow from itWhen Alison Roman insulted Chrissy Teigen: Everything to know about their online spatColumn: Cancel culture is as American as apple pieAlison Roman's website  

In this special Thanksgiving episode, Joe Baya and Butch Thierry talk with author and James Beard Award-winning chef Hank Shaw. With experiences from around the world as a hunter, angler, gardener, forager, and even commercial fisherman, being a cook is the glue that has bound it all together for Hank Shaw. Hank shares his fish and seafood cooking skills and some crucial lessons on handling, preparing, and ultimately serving your best catch on the Gulf of Mexico and inland waters. Happy Thanksgiving, and enjoy this delicious show! Hook Line and Supper by Hank Shaw One great Christmas gift and quite possibly the only fish and seafood cookbook you'll ever need - BUY HERE This Report is Presented By: Angelo DePaola - The Coastal Connection - eXp Realty Please subscribe, rate, and review wherever you listen to your favorite podcasts and if you'd like us to email you the podcast, just head over to greatdaysoutdoors.com/asfr, and we'll send you the new show each week. Check Out The Best Regional Fishing Tournaments on Fishing Chaos Check Out The NEWEST WAY To Get Your Fishing Reports: TEXT "fishing" to 314-665-1767 Keep Whackin'em! This has been a special presentation of the Great Outdoors Podcast Network. Edited and produced by Johnny Gwin and Deep Fried Studios ////////////   Sponsors: Buck's Island Marina MB Ranch King Blinds Test Calibration Photonis SunSouth Dixie Supply & Baker Metal Works CCA Alabama Angelo Depaola EXP Realty "The Coastal Connection" KillerDock Fishbites National Land Realty- Gulf Coast Office Hilton's Offshore Charts Great Days Outdoors Foster Contracting

tavala meals /Food delivery / Cooking // Brazen robbery / 80 gang members // Booster / January 6th // NOORY / Mark Rahner

I can't believe the holiday season is here and we will celebrate Thanksgiving a just a few short days! It goes without saying that this time last year, we didn't know what the holidays would look like moving forward. I'm so excited to spend time with family and friends this year so we can get back to creating memories with our loved ones. Tune in NOW to hear how we celebrate with our blended family work during the holiday season, what traditional and non-traditional memories are my favorite and so much more.

This week's episode is another chaotic one. I'm joined by my coworker Jordyn Woodruff and Kit Keenan to discuss a plethora of topics. From The Bachelor to cooking to celebrity boxing matches and more. Get ready for laughs, gossip and girl chat.