Podcasts about Cuisine

Judging by the language, eating the Russian way means really digging in.

UDO HAS IMPACTED OVER 5 MILLION LIVES...Sold over 250,000 copies of books, including Fats That Heal Fats That Kill Passionately conducted 5,000+ live presentationsGiven 3,000+ media interviewsTraveled to 40+ countries with his message on how to achieve perfect healthSold and distributed 25,000,000 bottles from his Udo's Choice product line in 50+ countriesAfter being poisoned by pesticides in 1980, Udo's seriously turned his passion and attention to health. He obsessively studied literature, created a method for making good oils with health in mind, developed the first ever flax seed oil, and authored several books on the effects of oils on health: Fats and Oils; Fats That Heal Fats That Kill; Choosing the Right Fats; Omega 3 Cuisine; and enthusiastically educated the public in about 40 countries on the effects of oils on health and disease.In 1992, he developed healthy whole foods supplements for dogs, cats, and horses. In 1994, he developed an oil blend that is both better balanced and more effective than flax oil. He followed this with probiotics blends and digestive enzyme blends in 1997, and a year later developed prebiotic fiber and green blends.He has passionately given 5,000+ live presentations on nutrition and health, 3,000+ media interviews, 1,500 staff training, and traveled to 30+ countries with my message on oils, health, nature, and human nature. For 15 years, he spent 6-9 months a year living out of a suitcase to spread the message of good oils and health.Over the past 15 years, he has had the pleasure and honor to grace the stages with luminaries like Tony Robbins (on oils) and Deepak Chopra (on peace,) keynoted an international Brain Health conference, and lectured at conferences on five continents.Now he is writing on many different titles and topics, including an autobiography. He consults, presents, takes on the key global issues of our time, and spearheads several multi-trillion dollar projects on peace, health, energy, environment, and education.His fervor and fire are now focused on sustainable energy and water management, as well as healthcare based on nature and human nature, the nature of human nature, and the thirst of the heart resulting in perfect health for you, your family, and the world.FREE COURSE ON TOTAL MENTAL HEALTH FROM UDOUse this link: https://udoerasmus.com/SteveJordan   ENTER CODE: YOURGIFTFROMUDOValid until Dec 31, 2022Websites:www.udoschoice.comwww.udoerasmus.com

Meet Chef Paul Canales. Paul operates two celebrated restaurants in Oakland, Duende and Occitania. An early fan of our Himalayan Tartary Buckwheat, Paul gives us a peek behind the scenes of cooking with our favorite flour, and a peek inside the mind of diners and consumers looking to food to promote their health. This podcast is for educational purposes only. It is not a substitute for professional care by a doctor or other qualified medical professional. This podcast is provided on the understanding that it does not constitute medical or other professional advice or services.

L'Auvergne est un plateau de fromages : elle peut s'enorgueillir de compter 5 appellations d'origine protégée. Les AOP des fromages d'Auvergne sont reines dans la catégorie des pâtes pressées non cuites. Cantal, Salers, Laguiole et saint nectaire sont élaborés avec du lait cru ou pasteurisé. Impossible de ne pas goûter la truffade, un plat à base de pommes de terre et de fromage du Cantal ou du Salers. Les pommes de terre sont coupées en rondelle puis revenues dans une cocotte, une fois cuite, on coupe le feu et on ajoute le fromage qui va fondre. Cette truffade est servie chaude avec une bonne salade verte et du jambon d'Auvergne. Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 02 août 2022

Direction l'Alsace des Vignes pour ce RTL Vous Régale. L'occasion d'en apprendre plus sur l'origine de la flammekueche aussi appelée tarte flambée et de découvrir comment différencier un chou à légume et un chou à choucroute avec David Jolly de la ferme Jolly. Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 01 août 2022

An in-depth exploration of Oakland, California's engaging and trend-setting destinations with Renee Roberts from Visit Oakland.

durée : 00:44:52 - Côté saveurs avec France Bleu Lorraine - FB Sud Lorraine

durée : 00:44:25 - Circuit Bleu Picardie - Côté saveurs

In this episode of, Flourish in the Foreign, Theresa discusses why she moved from Jamaica to Mexico, her experience with Mexican work culture, dating & marrying abroad, starting a business, and purchasing real estate.  This Episode Covers: Mexican Work Culture Dating Abroad Intercultural Marriage Starting a Business in Mexico Bringing Jamaican Cuisine to Mexico Buying a Farm   Check out these resources: WOC Podcasters Insiders Membership* Moving Abroad with Intention Guide Moving Abroad with Intention Course Build a Business Abroad Guide Build a Business Abroad Group Coaching www.christinejob.com   *Affiliate links support this podcast and website at no extra cost to you! I appreciate your support!   Episode Credits: Christine Job-Creator & Host Zachary Higgs-Theme Music SUPPORT THE PODCAST Like this episode? Love the podcast? Buy me a coffee Flourish in the Foreign Amazon Wishlist

Cet été, la cheffe Stéphanie Le Quellec rejoint Olivier Poels pour une émission gourmande autour des produits de nos régions en mettant en avant les femmes et les hommes qui les produisent. Ils prodigueront leurs conseils et astuces pour les sublimer.

Pour cet épisode estival, on reçoit Olivier ! Olivier est parti en Corée, tel un héros de shônen pour apprendre à cuisiner le meilleur bibimbap. Il a ouvert un restaurant fusion appelé la "bibimerie", et... mais c'est quoi un bibimbap ? C'était comment, la cuisine en Corée ? Est-ce qu'on a enfin trouvé un amateur de piment sur le podcast ? Pour tout savoir et avoir la dalle, c'est le moment d'écouter cette interview, et pour les parisiens, d'avoir une nouvelle adresse dans son carnet ~  Vous pouvez retrouver Olivier par ici (avec les photos de son périple coréen) : https://www.instagram.com/katataw/ Le compte instagram de la bibimerie : https://www.instagram.com/labibimerie/ Petit bonus pour les anglophones, la recette du bibimbap par la grande Maangchi : https://www.youtube.com/watch?v=6QQ67F8y2b8 Le montage et tout le travail de post-production a été réalisé par Horine, qui a permis à l'épisode de sortir.  Le twitter d'Horine : https://twitter.com/RomHorine  Pour retrouver son travail de conteur, ses fictions audio, c'est par ici : https://aylion.fr/ Comme d'hab', à l'animation vous retrouvez Alex.  Cet épisode et le podcast Geon Bae sont produits par le label Podcut  Pour retrouver les copains de Podcut et leurs super podcasts, c'est juste ici : https://podcut.studio/ Le patreon du label est, quant à lui, juste là : https://www.patreon.com/podcut Générique : The first love  Très bonne écoute, on se retrouve au mois d'août ! 

A Angers, la vie coule comme un long fleuve tranquille. Mais cela ne veut pas dire que la ville s'est endormie il y a longtemps. Il y a 2 universités à Angers ce qui n'est pas si courant pour une ville d'un peu plus de 150 000 hab. Et c'est une ville historique notamment grâce au château qui impressionne avec ses 17 tours. Il a été construit au 13ème par la mère de Saint Louis pour faire face au tout puissant Duché de Bretagne. Cela explique les tours et l'enceinte de 800m. Vous allez découvrir la galipette d'Anjou, qui n'est pas une acrobatie mais une spécialité Angévine. Nathalie Renoux sera également avec nous pour partager ses souvenirs d'enfance à Angers. Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 29 juillet 2022

For Indigenous chefs, reviving traditional harvest and preparation techniques is a mission to both create healthier bodies and healthier, more vibrant connections to family and community.

durée : 00:43:44 - Circuit Bleu - Côté Saveurs FB Normandie (Rouen) - Isabelle Obrist est diplomée en médecine traditionnelle chinoise et spécialiste diététique chinoise, ainsi qu'en cuisine des 5 éléments .

The proprietors of Lucky's Fire & Smoke, Lafayette's newest restaurant, discuss their unique cuisine which features farm-direct American Wagyu beef, poultry, locally sourced seafood, and plant-based offerings. Acclaimed chef and author, Jimmy Schmidt, a three-time winner of the James Beard award who created this fine-dining concept along with Lucky's co-owner, Eddie Khoury, a restauranteur of 30 years who brought this unique restaurant to Lafayette, join our discussion. Over the years, Chef Jimmy Schmidt's culinary accomplishments have been consistently recognized. He has been named on the Food & Wine Magazine Honor Roll of American Chefs,  Cooks Magazine Who's Who of Cooking in America, Gourmet Magazine America's Best Restaurants, USA Today's 10 Best Destinations in Southern California and awarded a 5 Star Diamond Award from the American Academy of Hospitality Sciences. And yes, he has served as guest chef judge on Top Chef. Jimmy has also published many cookbooks and contributed to Bon Appetit, Cuisine, Gourmet, Food & Wine. In 2018, Jimmy Schmidt and his team created a new way to enjoy the wonderful flavors of American BBQ with Lucky's Noble Fire & Smoke. When his longtime friend and colleague, Eddie Khoury, realized the unique concept of Lucky's, he convinced Jimmy to help him bring it to the Lafayette market; Lucky's is the first of its kind to open in the U. S. Lucky's Fire & Smoke is located at 6774 Johnston Street, Lafayette LA 70503. It offers a Saturday and Sunday Brunch from 10 am to 3 pm, and is open Tuesday through Saturday 5 to 10 pm, and Sunday, 5 to 9 pm. Visit https://luckyslafayette.com for more information. The featured photo is Lucky's stuffed Deviled Egg dish featuring Wagyu beef bacon on top. Lucky's Lafayette location is the first to open in the U. S. Jimmy grew up in Champagne, Illinois, working on the family farm as a kid, which influenced his appreciation of whole foods and nature, something he only came to realize as an adult. His cooking skills are deeply based on science and influenced by his background in engineering, as his focus is not only on taste but nutrition, extracting the maximum health benefits from each meal prepared. While in college, Jimmy studied electrical engineering at the University of Illinois and went to France to earn language credits where he took cooking classes for entertainment. While there, he fell in love with food and wine and studied under Madeleine Kamman. He earned a culinary degree from Luberon College and the French Institut Technique du Vin diploma from Maison du Vin in Avignon. Jimmy followed Madeleine to Boston where he worked for her in the restaurant business for a number of years; he graduated magna cum laude and first in class with a Professional Chef's diploma from Modern Gourmet. He pursued higher education at Harvard University Graduate School of Business from 1999 through 2001. Madeleine generously shared with Jimmy not only what food was, but the recipes and the chemistry behind great cuisine. Jimmy says, "It lit a fire under me to always reach out to learn more." He's always focused on the science behind cooking and creating great dishes. Chef Jimmy Schmidt's whole focus is on the science behind the preparation of foods. "You instinctually crave foods in season. They'll all have the highest amount of nutrition and flavor right off the tree and plant. As a chef that focuses on developing flavors, hand in hand with fresh foods comes great nutrition. I ask how can I make this taste better. My scientific research is to understand how things taste better and how can I use culinary techniques to accentuate flavor while also releasing bioactive ingredients that are nutritionally based so that diners can absorb bioflavonoids in their body to benefit from the meal?" The name, "Lucky's Fire & Smoke," was inspired by the book "Catching Fire - How Cooking Made Us Human," written by Richard Wrangham.

La Crète c'est la 5ème île la plus grande de la Méditerranée juste après ... Sicile, Sardaigne, Chypre, Corse et avant... le reste On est dans un des extrêmes de l'Europe, celui qui est le plus proche du continent africain. La Crète c'est une bande de terre de 260 km de longueur, très étroite (de 12 à 57 km de large), est une sorte de gros bloc montagneux qui cache de charmants plateaux. Jusque dans les années 70, la Crète vivait principalement de l'agriculture. Le tourisme a changé la donne en très peu de temps sur cette île magnifique hantée par les dieux, les cigales, le soleil et la mer... On vous partage les vacances en Crète de Laurence Boccolini. La cheffe Dina Nikolaou va vous régalé avec son Dacos traditionnel. Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 28 juillet 2022

What's so extraordinary about Chef Moe and the Taste Budz food truck? You're about to find that it's pretty much everything. Join us to learn what it's like to be on a reality cooking show, what goes into starting and owning a food truck, and what makes Taste Budz food so "obnoxious!" Trivia: M.O.E. is an acronym for what? Watch all of our episodes on Facebook.com/spacecoasteatsSupport the show

Nous sommes à Bayonne car c'est aujourd'hui le coup d'envoi des fêtes de la ville. Pendant 5 jours et 5 nuits, la ville va vivre en rouge et en blanc, vibrer au son des bandas et voir défiler ses plus belles vachettes landaises, ainsi que ses chars les plus originaux. Il ne va pas être facile de trouver des Bayonnais qui ne soient pas à Bayonne en ce moment. Il se tient là-bas le championnat du monde d'omelette au piment d'Espelette, il y aura aussi de la piperade, du jambon de Bayonne, du cidre et peut-être même de l'Ossau Iraty. Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 27 juillet 2022

Owen Lloyd Martin joins Carl for another Ask ANYTHING about Portugal special and a cooking demo, featuring classics - 'Camel Drool' and 'Pica Pau'!Make sure to ask any questions YOU have about Portuguese food or expat life in general in Portugal.Find out more about Owen here: https://www.facebook.com/owensfoodalchemyContact: owensfoodalchemy@gmail.com---Join this channel to get access to clips and exclusives:https://www.youtube.com/channel/UCONoNEVBaAyCFcY6QpaFvbA/joinSerious about moving to Portugal? Join Expats Portugal's step-by-step, fully supported plan here: https://expatsportugal.com/premium-plus/Support the site and forum (and get discounts and perks) by becoming a Premium Member: https://expatsportugal.com/upgrade/Carl 'Your man in Portugal' Munson is available for one-to-one consultations as part of Expats Portugal's Ask Our Expats team - https://expatsportugal.com/ask-our-expats-portugal/

Le Jura doit son nom à la chaine de montagnes qui forme 7 chainons de calcaires qui montent jusqu'à la frontière avec la Suisse. Et au cœur de cette nature omniprésente, on trouve des savoirs faire traditionnels un peu partout. Une terre de célébrité qui a vu naître un certain Louis Vuitton ! On s'évadera dans le pays du fromage entre comté, Morbier, Mont d'Or, saucisse de Morteau et vin jaune. On poussera la porte du Bistronome avec au menu ballottine de truite des Planches farcie aux Morilles et pleurotes Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 26 juillet 2022

durée : 00:04:59 - Derrière nos voix - par : Bertrand DICALE - Tout l'été dans "Derrière nos voix", nous rencontrons huit artistes majeurs de la chanson française qui, chez eux et leur instrument en main, nous dévoilent les secrets de leurs créations. Lundi 25 juillet, Carla Bruni, sa guitare en main, nous raconte comment lui est venue une de ses chansons les plus célèbres.

La Corse est une île grisante : un mélange de rocaille et de volupté, d'austérité et de parfums d'île lointaine. Les plages y sont bien sûr paradisiaques, les criques ultra- secrètes et les montagnes forcément abruptes, accidentées et rudes. Au menu ? Dégustation de pates aux langoustines, avec la chef Marie Pierre Alessandrini. Découverte de pures produits locaux, comme le Lonzu et le Brocciu. Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 25 juillet 2022

Welcome to the first episode of Ordinary Astronauts! Every week Dan and Nathan will talk about whatever is interesting to them within the world of tech, product building, and the psychology of work. This week: Medium. How are they doing? What's going on in the broader market for writing on the internet? Read more here. How to Analyze a Market. There's a five step process that Nathan created based on his reading of Clayton Christensen, Michael Porter, and Hamilton Helmer. Read more here. Philosophies as Cuisines. Lots of times when we're thinking about how the world works, and we see different ways of explaining what's happening, we have an impulse to ask "which one is right?" But what if a more useful impulse is to ask "which one is useful for what purposes, in what situations?" Kind of like how there are different culinary traditions, equally valid, maybe there's something similar about philosophies or schools of thought. Mental Chatter: meaningful or meaningless? It's interesting because it might be useful to view it as meaningless or meaningful depending on your circumstance. Afterwards, we talk about Dan's trip to Paris!

REDIFF - Grand-Mère, en faisant un bon café, s'est surtout faite une bonne retraite. Si George Clooney boit de l'expresso, vous buvez quoi vous comme café ? Court, long, cappuccino, décaféiné ? Attention à ce que vous allez répondre car le café que vous buvez, oui, révèle votre vraie personnalité. C'est une psychologue californienne du comportement, le docteur Ramani Durvasula, qui a mené une étude auprès de 1.000 buveuses et buveurs de café.

Food scholar Darra Goldstein describes the evolution of Russian cuisine despite scarcity and isolation. Environmentalist and author Paul Greenberg recalls fishing with his father but says the time has come to eliminate the “trophy catch.” Andy Baraghani takes lessons he learned working the line around the country and applies them to the home kitchen in a new cookbook. Growing up in Gabon, Anto Cocagne had aspirations outside of homemaking and left Africa for France, touting the cuisine of the Sub-Sahara. Melvin Blanco, an oncology nurse, opened Juan & Nita's Bagnet-Silog during the pandemic to feed frontline workers. Finally, it's summer and that means mangoes at the farmers market.

REDIFF - Vous connaissez forcément ce célèbre petit biscuit nantais, inventé en 1886 par Louis Lefèvre-Utile qui lui a donc donné comme nom ses initiales... Lefèvre-Utile, L-U, LU ! 135 ans après sa naissance, c'est aujourd'hui l'un des gâteaux les plus mangés en France, voilà sans doute pourquoi chaque année 9.000 tonnes en sont produits en Loire-Atlantique, soit 1 milliards de Petits Beurres...

Quand les premières salles de cinéma aux États-Unis ont ouvert au début du XXe siècle, le popcorn était banni. Il y avait même des panneaux à l'entrée qui stipulaient cette interdiction. Les employés des cinémas allaient même jusqu'à vérifier que les spectateurs n'en faisaient pas entrer dans la salle en cachette. Dans "Ah Ouais ?", Florian Gazan répond en une minute chrono à toutes les questions essentielles, existentielles, parfois complètement absurdes, qui vous traversent la tête. Un podcast RTL Originals.

Brian Noyes was an art director for 30+ years with top publications like The Washington Post, Smithsonian, Architecture and House & Garden. He loved his work. But he also loved baking. And he regularly took week-long courses at schools like the Culinary Institute of America in Hyde Park, NY and L'Academie de Cuisine in Gaithersburg, MD. After the September 11th attack, he decided to buy a weekend house in rural Virginia -- an escape from his design work in Washington, DC. As a hobby, he started making jams and pies for a local country store under the name the Red Truck Bakery. He quickly developed a devoted, local following. His big break came in 2008 when legendary New York Times food columnist Marian Burros tried some of his baked goods at a friend's 4th of July party. She later wrote in a holiday, round-up article: “One of my favorite discoveries is Brian Noyes, the owner of the Red Truck Bakery in Virginia, who has a deft hand with pastries and an unerring sense of flavor balance.” Brian's website went from less than 25 visitors per day to 57,000 visitors on the day the article appeared. And it was the push he needed to quit his job as an art director and open the Red Truck Bakery in Warrenton, Virginia in 2009. Today he has stores in both Warrenton and Marshall, Virginia and a staff of 50 people. He ships dozens of pies, cakes and granola each day. He also has a devoted fan in former President Barack Obama who wrote a salute to the Red Truck Bakery in his final year in office. Special thanks to Cody Keenan, President Obama's chief speechwriter, for coming on the podcast and sharing this story with us. You can sample their baked goods for yourself by visiting www.redtruckbakery.com. You can also order Brian's first book “The Red Truck Bakery Cookbook” and his second book, “The Red Truck Bakery Farmhouse Cookbook” (which comes out on August 2, 2022). And if you find yourself passing through Virginia's Shenandoah Valley, make it a point to drop by one of their stores. You won't be disappointed.    

C'est la ville d'arrivé du Tour de France ce vendredi qui part des Hautes Pyrénées de Castenau Magnoac. Tout petit village de 800 habitants et pourtant c'est de là que part le TDF aujourd'hui. Le tour va passer par Auch dns le Gers. Une ville gourmande s'il en est où un certain André Daguin a inventé le magret de canard grillé comme le steak. C'était en 1959 : Passage ensuite à Lauzerte dans le Torn et Garonne. Truffe, rocamadour, melon de Quercy, dégustation de vin de Cahors et visite dans la grotte du Pech Merle, un programme chargé et la découverte d'une région pas comme les autres. Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 22 juillet 2022

REDIFF - Nous sommes en 1870 et le biochimiste Emil von Wolff travaille sur la qualité nutritionnelle des aliments. Ce jour-là, il a étudié les épinards et rend ses notes à sa secrétaire pour qu'elle les remette au propre. Sauf que cette dernière n'avait pas dû manger assez de carottes, il paraît que c'est bon pour la vue, car au moment de taper la teneur en fer des épinards, elle fait une faute de frappe.

On vous emmène aujourd'hui dans le plus grand port de pêche de France ! Une ville dans la ville, carrément sport de pêche. Bienvenue à Boulogne sur mère, dans une émission rythmé par les quais Gambetta. On vous emmène aussi à Nozica, le plus grand aquarium d'Europe entre requin et lion de mer. Du hareng fumé, de la rate, du Touquet, on vous fait découvrir des produits merveilleux avec le chef Alexandre Gauthier. Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 21 juillet 2022

Un département qui compte des paysages d'une beauté envoutante, un patrimoine culturel et historique on ne peut plus riche, des villages plus provençaux que dans les descriptions de Fréderic Mistral. On est immergé au cœur de paysages d'une beauté envoutante. Et au fil de l'année, on vit un film en technicolor. Le jaune des genêts, le mauve des lavandes, le vert profond des oliviers aussi profond que celui des truffes. Et une capitale, Avignon ! RTL Vous Régale, va vous faire découvrir des spécialités formidables de la région, comme la papaline ou encore la daube avignonnaise. Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 20 juillet 2022

REDIFF - Le fromage contient dans des valeurs très élevées une protéine présente dans le lait, la caséine. Au cours de la digestion, elle libère un composé chimique, la casomorphine. Et dans casomorphine, y a morphine. Et son effet sur notre cerveau est un peu le même : elle vient se fixer sur ses récepteurs liés à la dépendance qu'on appelle les récepteurs opioïdes, elle nous apaise et nous calme.

Introducing Island XI! Phenomenal ribs, seafood boils, wood-smoked craft burgers and so much more. You really won't believe this menu and all the thoughtful, creative details behind Viera's latest hot spot! Owner David and Chef Cole spill all the details! Support the show

Photo: No known restrictions on publication. @Batchelorshow 1/2:  #Climate:  #EU:  Future climate discipline on transportation , housing and cuisine.  Felix Creutzig,TU Berlin. https://www.nature.com/articles/d41586-022-01616-z Professor of Sustainability Economics of Human Settlements at TU Berlin Scientific Coordinator Climate Change Center Coordinating Lead Author of the IPCC's 6th Assessment Report

Photo: No known restrictions on publication. @Batchelorshow 2/2:  #Climate: #EU: Future climate discipline on transportation , housing and cuisine.  Felix Creutzig, TU Berlin https://www.nature.com/articles/d41586-022-01616-z Professor of Sustainability Economics of Human Settlements at TU Berlin Scientific Coordinator Climate Change Center Coordinating Lead Author of the IPCC's 6th Assessment Report

Hi there — happy Tuesday! We’ve got a great conversation for you today with author Adrienne Cheatham on her first cookbook, Sunday Best. Check out the episode and more—featured recipes!—below. But first, a few announcements:Our Summer Cookbook Club is in full swing and we’re baking our way through Jessie Sheehan’s Snackable Bakes. Next Tuesday, we’ll come together on Zoom with Jessie to make a cherry clafoutis (if you’d like) and to discuss cookbooks, sweets, and more. Reserve your seat now! Do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:And now, here’s Adrienne:Episode 135: Adrienne CheathamThis week, we’re joined by Adrienne Cheatham to discuss her debut cookbook, Sunday Best: Cooking Up the Weekend Spirit Every Day: A Cookbook (with Sarah Zorn).Adrienne is a Chicago native who grew up spending a lot of time in the restaurants that her mother managed. She was drawn to the kitchen and, before long, it became a safe place for her to thrive.After college, Adrienne dove into the back of the house, working in kitchens and enrolling at the Institute of Culinary Education. From there, she landed at Le Bernardin under Chef Eric Ripert, where she spent eight years and worked up from a commis to the Executive Sous Chef of the 3-Michelin star restaurant. She went on to work as the Chef de Cuisine of the Marcus Samuelsson Group, where she helped open new concepts and served as executive chef of the flagship Red Rooster.And of course, through it all were cookbooks. As Adrienne tells us, she worked with both Eric Ripert and Marcus Samuelsson on their books before she landed a deal of her own. And that debut book, Sunday Best, builds on the longstanding family tradition of gathering for a Sunday meal. The roots of the name actually run back to the days of segregation, when enslaved Black people would wear their “Sunday best” in order to “demand respect from those who didn’t accept them as equal.”Today, Adrienne — who also came in second place on season 15 of “Top Chef” — also hosts virtual Sunday Best conversations on her Instagram, an extension of the Sunday Best pop-up dinners she planned pre-pandemic. And now her first cookbook, she brings the “weekend spirit” to everyday cooking with 100 recipes ranging from grilled skirt steak with mustard-green chimichurri to green tomato chili to yuzu banana pudding. Bonus Content This WeekPAID SUBSCRIBERS (you can become one!) this week will get two featured recipes excerpted from Sunday Best: Sweet Potato Gnocchi with Bacon and Grilled Green Tomato Salad with Buttermilk Vinaigrette and Pepitas.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.We’ve got a great show for you today. Check out my conversation with Adrienne, and thanks for joining us to #TalkCookbooks. –Brian, Clea, and the Salt + Spine team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Nous étions aujourd'hui sur la route du tour, à Carcassonne ! Le pays Lauragais est posé au fil du canal du midi entre Toulouse et Carcassonne. On découvre des paysages calmes qui ont été patiemment et sagement domestiqués par les hommes. Les plaines sont opulentes et les collines veloutées, c'est une véritable terre agricole où l'histoire fut riche et agitée. Et lorsqu'apparait Carcassonne, on commence forcément une phrase par « Il était une fois ». Vous allez déguster des escargots à la languedocienne et apprendre à cuisiner le vrai cassoulet. Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 19 juillet 2022

La Tunisie possède 1150 km de littoral, il y a forcément beaucoup de plages. Mais la diversité des côtes tunisiennes n'a d'égal que la richesse de l'histoire du pays. Les Phéniciens, les Romains, les Andalous, les Italiens...ont laissées des traces de leurs passages. Dans des odeurs, de jasmin, de harissa et le tchoutchouka, on va vous faire découvrir le vrai bon couscous avec le chef Nordine Labiadh, chef qui considère que l'on fait un couscous comme on s'habille. Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 18 juillet 2022

In this episode, Chef Silvia Bianco, discusses how to manifest everyday miracles in our life.Stay tuned to learn how you can align with your desires and watch them appear in front of your very eyes! Miracles are for everyone! Jill and Silvia share why mindset, intention and belief are so important to manifestation.   Get to a place of worthiness and realize that self worth is so important to coming into resonance with something bigger in your life.  Have an alignment with what you are trying to manifest. Come from a place of gratitude when manifesting. Also, understand that miracles are a natural occurrence.  We are spiritual beings having a material experience and it is our divine birthright to manifest things into matter!  Don't come from fear and desperation when trying to bring in more money and anything in your life.Silvia Bianco is an award-winning chef, writer and former restauranteur. She was co-owner of Biscotti, a much loved Italian restaurant in Ridgefield, Connecticut, and winner of Zagat's "Award of Distinction" for multiple years.  Chef Silvia began offering cooking classes to her restaurant patrons in 1995 to a wide variety of culinary tastes from American to European to continental fare.  She gives cooking classes to private groups and corporate groups (the latter as team-building events) for some of America's top companies including: GE, Unilever, Dannon, Barnes & Noble, Proctor & Gamble and others.  She also serves as resident chef at Williams Sonoma in Danbury, CT.Chef Silvia has cooked on stage at the highly-acclaimed Ridgefield Playhouse and The James Beard House and on numerous national TV shows, including the The Today Show on NBC.Author of "Simply Saute," the first in-depth book on saute in the U.S., Chef Silvia is a regular contributor to the hugely popular website, www.SimpleReminders.com with six million followers and has also written for the Huffington Post.  She considers herself a holistic chef and spiritual teacher, writing from her years of spiritual study and practice as a long time student of "A Course in Miracles." She has a spiritual blog called "Miracles and The Chef," in addition to a more mainstream blog called "Notes from the Chef."Check out Chef Silvia at: www.chefsilvia.comwww/jilljardineastrology.com Intrinsic Drive™This show was born of a desire to explore and share individual and collective...Listen on: Apple Podcasts Spotify

REDIFF - En fait le ketchup, on croit le connaître mais on le connaît mal. Tiens par exemple, vous pensez qu'il vient des États-Unis ? Eh ben pas du tout, il est né en Chine où on le consommait déjà au Moyen-Âge. Sauf qu'à l'origine, c'est une sauce façon nuoc-mam, à base de poisson fermenté dans de la saumure et des épices. Mais sans tomate. Son nom, c'est "ketsiap" qui en chinois veut dire "poisson fermenté".

REDIFF - Au Moyen Âge, on ne boit pas du champagne aux mariages. Normal, c'est considéré comme de la piquette. Pire, comme un achat risqué. Il faut se remettre dans le contexte pour comprendre : au Moyen Âge, le vin pétillant n'existe pas encore. En Champagne, les vendanges sont tardives et on ne fait pas fermenter le vin en cuve. Dès que le raisin est pressuré, on le met directement en bouteille. Les vignerons pensent bien faire et conserver ainsi tous les arômes.

Marshall Weston of R.A.M. tells Nestor how mid-September Restaurant Week will work across the state

When Christine Ha opened up her restaurant in Houston, she didn't want to compete over authenticity with first generation Vietnamese mom-and-pop shops. So, Christine went for her own unique twist of Vietnamese heritage and Texas upbringing for her establishments. Her first venture, The Blind Goat, combined whimsical ambience with modern takes on Vietnamese street foods like Bánh Tráng Nướng (grilled rice paper pizza). Her follow up effort with Xin Chào exposed crowds to more fun fusions like Texas barbecued Gỏi Vịt (duck salad) with a traditional ginger fish sauce vinaigrette. Christine shares more about her restauranteuring and how sight loss has impacted her cooking.

Comedian Marcello Hernandez gives his Top 9 Cuisines and Adele talks about the time she went to prison when she was 17. It's a juicy one and I'm not talking about the plantains. To be fair plaintains aren't juicy. Top 9 is a weekly podcast hosted by comedian Tom Cassidy, with Adele Carollo that features a special guest who gives a personal top 9 list. SUBSCRIBE and WRITE A REVIEW on iTunes Please:  WATCH and SUBSCRIBE on Youtube for the Love of God: @Top9pod @cassidycomedy @adele_carollo @marcellohdz WATCH TOM'S YOUTUBE SPECIAL LIFE AFTER FUNNY OUT NOW!

Before we begin the Toulouse-Lautrec journey, we of course need a 5 hour fever dream of French history. It only took me one episode in this series for me to lose my mind, so that's pretty exciting :)  Act I: Entirely Too Many Louis  Act II: Little Internal Structures Act III: It's a Family Affair Primary Sources Toulouse-Lautrec: A Life, by Julia Frey Toulouse-Lautrec, by Gerstile Mack Toulouse-Lautrec, by Henri Perruchot The Unpublished Correspondence of Toulouse-Lautrec A History of France, by John Julius Norwich A History of France, by Joseph Bergman The Industrial Revolution in France (1815-1848), by Arthur Louis Dunham Dawn of the Belle Epoque, by Mary McCauliffe Fashioning the Bourgeoise, by Phillip Perrot The Art of Cuisine, by Maurice Joyant and Henri de Toulouse-Lautrec  

You have your campsite reserved. What now? The food! What will you eat?? Alex Beggs has you covered. GUESTS: Alex Beggs, Michigan-based food writer —— Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Music in this episode is by Blue Dot Sessions. See omnystudio.com/listener for privacy information.

The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store. In today's episode, we are talking about the top food trends for 2022 and how these trends are shaped by “pandemic generation.” We talk about different ways the restaurant industry and supermarkets have changed since the pandemic and how restaurants now need to entice people to venture out of their houses. We also discuss the new 2022 Dirty Dozen and Clean Fifteen lists that have just come out. We'll touch on the lists and give feedback on where we think each trend will go. Join us to get some tips and tricks around the dirty dozen and clean fifteen and what we see as valuable upcoming trends!IN THIS EPISODE: ●   [04:45] Discussing Food Trends for the COVID generation.●   [07:52] Foods designed to improve mental health and wellbeing are trending.●   [12:46] Cuisines to watch out for in 2022.  ●   [19:53] How micro influencers are impacting the restaurant industry.●   [29:09] Produce Blue Books Top 5 Trends to watch in 2022.●   [35:53] Dirty Dozen and Clean Fifteen.KEY TAKEAWAYS: ●   Clean 15: Avocados, sweet corn, pineapple, onion, papaya, sweet peas, asparagus, honeydew melon, kiwi, cabbage, mushroom, cantaloupe, mangos, watermelon, and sweet potatoes●   Dirty Dozen: Strawberries, spinach, kale/collard/mustard greens, nectarines, apples, grapes, bell and hot peppers, cherries, peaches, pears, celery, and tomatoes. ●   Think about which of the trends are healthy for each individual. Look for things that are easier and healthier.QUOTES: “When you buy local and seasonal, buy in bulk and freeze your own produce. Stuff that's in season tends to be less expensive.” Jenn Trepeck“Just because you can eat it, doesn't mean it's nutritious.” Jenn Trepeck“It's about being savvy consumers. We hold strong to what we know to be true for ourselves and not fall prey to the marketing messages of the food industry.” Jenn Trepeck“During the pandemic, some restaurants did virtual cooking classes or the cocktails for pickup and delivery. So all of these kinds of things that sort of bring the restaurant to the home. And so according to datassential, there's likely to be more of the hospitality driven dining experience at home.” Jenn TrepeckRESOURCES:Become A Member of Salad with a Side of Fries  Jenn's Free Menu PlanJenn's InstagramSalad with a Side of Fries InstagramA Salad With a Side of Fries Website

REDIFF - Est-ce que vous savez pourquoi on trinque ? En fait, à l'origine, au Moyen Âge, ça n'avait absolument rien de festif et d'amical. Au contraire, c'était un geste de méfiance qui pouvait vous sauver la vie ! Comme à l'époque, l'empoisonnement était une façon assez répandue de se débarrasser de quelqu'un, on prenait des précautions. On cognait sa coupe fort contre celle de son convive afin que quelques gouttes de boisson passent d'un verre à l'autre. Et vice-versa. C'était l'assurance qu'aucun des deux n'avait mis du poison en douce, car si vous l'aviez fait, vous étiez forcés de vous démasquer. Découvrez la page Facebook Officielle des "Grosses Têtes" : https://www.facebook.com/lesgrossestetesrtl/ Retrouvez vos "Grosses Têtes" sur Instagram : https://bit.ly/2hSBiAo Découvrez le compte Twitter Officiel des "Grosses Têtes" : https://bit.ly/2PXSkkz Toutes les vidéos des "Grosses Têtes" sont sur YouTube : https://bit.ly/2DdUyGg

Today's guest is Kristen Kish, an acclaimed chef with a stacked resume. A graduate of Le CordonBleu in Chicago, she earned her first executive chef position at 24. In 2013, Kristen won season 10 of Top Chef, becoming the first contestant to return after elimination and win the whole competition, and the second female winner in the history of the Top Chef franchise. Kristen also openly shares her experiences as a Korean adoptee raised by a loving family in Michigan, as well as her identity as a queer woman, happily married to her wife since 2021. Join us as we chat with Kristen during her FIRST trip to Korea since her birth, on tour as a co-host of the newest season of Iron Chef. We talk about how she got started as a chef, her creative process, her biggest takeaways from co-hosting Iron Chef, what she'd bring to a summer BBQ potluck, and much more! Leave a