Podcast appearances and mentions of dan pelosi

Instagram sensation turned cookbook author Dan Pelosi gave us a gem of a cookbook filled with comfort food, family and fun here. Sara is obsessed with the breakfast mushrooms and eggs, Renee isn't sure whether these recipes are that great, but we love how Dan brings his whole personality to the book. Recipes mentioned in this episode: Grossy's vodka sawce (page 193) Spinach & mushroom baked eggs (page 60) Mushroom bolognese (page 190) Vegan mushroom gravy (NYT) Roasted fennel, orange & olive salad (page 115) Four seasons salad (page 103) Italian gay wedding soup (page 85) Chocolate anise biscotti (page 249) Grandma Katherine's rice pudding (page 276) Cinnamon sugar knots (page 138) The only dough you'll knead (page 123) Live, Loaf, Love (page 229) Aioli have eyes for you (page 35) Mom's stuffed artichokes (page 112) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 11/27/2024): Scandinavian from Scratch, by Nicole Accettola

A weeknight savior, a delicious favorite for kids and adults alike, and yet we made it to episode 79 before we had an episode about it?! We're getting to it, thanks to a great listener request. Join us to talk about delicious pasta. Recipes mentioned in this episode: Spaghetti with garlicky bread crumbs and anchovies (NYT) Bacon & egg spaghetti, with greens & herbs (Dinner in One) Fettucine alfredo (Cook for Love) Pasta with garlicky broccoli raab (Dinner in One) Creamy corn pasta with basil (NYT) Charred corn pasta salad (What's Gaby Cooking: Grilling all of the things) Disappearing zucchini orzo (Animal, Vegetable, Miracle) Instant Pot pasta bolognese (Julia Turshen) Caramelized shallot pasta (NYT) Kale sauce with any noodle (Six Seasons) Green angel hair with garlic butter (Smitten Kitchen Keepers) Llubav's green spaghetti (Simply Julia) A Nice Lasagna (Small Victories) A Very Good Lasagna (Nothing Fancy) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 10/30/2024) will be about Let's Eat! by Dan Pelosi

This James Beard-award winning cookbook features a collaboration between Hawa Hassan and Julia Turshen, and tells the stories of many women across eight African countries. We love the storytelling aspect of this book. Will we keep it on our shelves? Recipes mentioned in this episode: Digaag Qumbe (page 73) Xawaash spice mix (page 74) Somali beef stew (page 93) Ma Gehennet's Shiro (page 45) Berbere spice mix (page 50) Ma Kauthar's Mango chile sauce (page 116) Date bread (page 158) Bolo Polana (page 189) Ginger spritz (page 245) Iced Rooibos tea with orange, cloves and cinnamon (page 214) Resources mentioned in this episode: In Bibi's Kitchen, by Hawa Hassan with Julia Turshen Indian Instant Pot, by Urvashi Pitre Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 10/30/2024) will be about Let's Eat! by Dan Pelosi

Liliana's two twenty-something sons and her husband are big guys who like a lot of protein at dinnertime. But she's feeling overwhelmed by the dietary restrictions at play, and bored with her repertoire. So Chris and Dan Pelosi team up to offer Liliana some large-format braises that won't require tons of cleanup.Recipes:Early Dismissal Pot RoastBurnt Orange and Coriander Roast PorkCheck out Dan's Cookbook Let's Eat wherever books are sold.

It's time for a new Favorites Conversation! In today's episode, Courtney and Bailey chat with New York Times best selling author Dan Pelosi. The amazing Dan Pelosi “is the Italian meatball-making-meatballs behind GrossyPelosi, the popular Instagram favorite for all things comfort and food." Tune into the interview to learn about Dan, his new cookbook Let's Eat, favorite meals, boundaries, and so much more! LISTEN on Apple or Spotify Favorite Things Bailey: Air mattress movie night  Good Girl Snacks: Honey Harissa Pickles & Original Dill Pickles  Favorite Things Courtney: The Other Mothers by Katherine Faulkner Popovers  Episode Notes and Resources:  Sushi in Portsmouth, NH  Beacon Hill Bookstore & Cafe Herding Ball   Bailey's Bookshop  Irish Wish Let's Eat: 101 Recipes to Fill Your Heart and Home by Dan Pelosi   Browse Dan's recipes  Marcella Hazan's Tomato Butter Sauce Grossy's Guide to Being a Vacation House Mom Mom's Carrot Cake What Is White Asparagus and How Do You Cook It? River Cafe The River Cafe Cook Book Follow Dan on Instagram  Explore Dan's website  Buy Dan's book – Let's Eat: 101 Recipes to Fill Your Heart and Home  Check out Grossy Merch  PATREON: Support us on Patreon here! You will get access to a new monthly bonus episode and we'll send you a love letter.  Where you can find us: Bailey: @beautifuldetour or www.beautifuldetour.com Courtney: @bemorewithless or www.bemorewithless.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Sunny welcomes Dan Pelosi back to the show for two stories about allegedly stolen family recipes, starting with an Italian matriarch's memoirs that go missing in LA, followed by some double dumpling trouble outside of Boston. Produced by Paradiso Media for Food Network.Sources: “Dumpling Daughter files suit.” Eater. “Our Story.” Pasta Sisters. “Recipe as IP?” PTS Law. “Recipe Espionage.” All Business. “Restaurant burglary.” LA Times. “Restaurant sues rival.” Boston Globe. “Who owns a recipe?” New York Times. Hosted on Acast. See acast.com/privacy for more information.

Sunny is joined by Dan Pelosi to journey into the dark, twisted and aromatic world of the high-end truffle industry. Produced by Paradiso Media for Food Network. Sources: “Beaker of Truffles.” New York Times. “Dark side of truffles.” Atlantic. “Dying for luxury.” Independent. “French farmer jailed.” Guardian. “Insane demand.” Heritage Truffles. “Rambaud's night patrol.” Le Monde. “Summer truffle.” Global Change Biology. “Truffle farmer shoots.” Guardian. “Truffle Fraud.” Eater. “Truffle industry scam.” Taste Atlas. “Truffle Kerfuffle.” JD Supra. “Truffle oil lawsuit.” Reuters Legal. “‘Truffle Oil' Without Truffles.” New York Times. “Truffle shortage.” Wired. “White truffle auctions.” NBC News. “White truffle crisis.” Bloomberg. “White truffle mystery.” Geographical. Hosted on Acast. See acast.com/privacy for more information.

Hi there, I hope those of you who celebrated Thanksgiving had a relaxing and delicious moment of gratitude. Or maybe you went hard like I did? By the way: I'm so thankful for all of you, the Salt + Spine community. After six years, it's incredible to continue to hear from you all—what you're cooking, something in our interviews that stood out to you, and getting the chance to meet you at our events and live shows.

Francis Lam hosts the 2023 pre-recorded edition of our popular Thanksgiving show. Francis is joined by special guests chef Kristen Kish, Top Chef's newest judge, Dan Pelosi aka “Grossy Pelosi” the exuberant author of Let's Eat, 101 Recipes to Fill Your Heart and Home, Michigan chef and award-winning writer Abra Berens author of Pulp, A Practical Guide to Cooking with Fruit, and Jocelyn Delk Adams of Grandbaby CakesBroadcast dates for this episode:November 23, 2023

Hi there, fellow cookbook lover. I'm here with great news: We'rrrreeee bacccckkkkk, baby! Season 13 (but who's counting?) of Salt + Spine starts right here, and we've got an awesome line-up of conversations headed your way this fall. Plus, loads of new featured recipes, bonus content, events, and more. We've got Deb Perelman. Dan Pelosi. Katie Parla. Hetty McKinnon. AND MORE! Like I said, “we're bacccccckkkk, baby!”If you're not yet a paid subscriber to Salt + Spine, I'd love to extend a special offer of 20% off monthly or annual subscriptions for up to a year. Act fast - this is only valid for the first week of our new season! A few fun things I've been reading lately…* B. Dylan Hollis (if you have TikTok, you've seen his vintage recipes) has one of the breakout cookbooks of the year with “Baking Yesteryear.” He talks to the New York Times (B. Dylan Hollis is Bananas for Vintage Self-Published Cookbooks) about his growing collection of community cookbooks:* “Community cookbooks come from the church ladies and bridge clubs of the United States. They are the menus and the recipes of everyday folks. They're a treasure trove of information,” Hollis said. He makes an excellent point: “You're not going to find Velveeta fudge in an Anthony Bourdain cookbook.”And now, onto this week's show with guest Frankie Gaw:Pssssssst. Hey there, do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 159: Frankie GawIn this week's episode, Frankie and I discuss:* How growing up in a Taiwanese-American family in Ohio shaped his relationship with food, and how he felt pulled toward a career in food media while working in tech,* The loss of Frankie's father, which led to a period of self-reflection that pushed Frankie to re-evaluate his priorities and purpose,* A winding path—through Skyline Chilis and his grandmother's recipes and a design-related career and a successful food blog and Instagram—that ultimately led to his debut cookbook, First Generation. Plus, as always, we put Frankie to the test in our signature culinary game.First Generation: Recipes from My Taiwanese-American Home by Frankie GawIn First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking.We

In today's episode, we speak with our guest Dan Pelosi, better known as “The Italian American Meatball” and the content creator behind GrossyPelosi on social media.In this episode, we delve into Dan's inspiring story of transitioning from a design career to building his own brand during the pandemic. Through the natural comfort and connection of food, he shares how this bright online community has rapidly grown. We also explore the heartwarming anecdotes behind the recipes in Dan's new cookbook Let's Eat: 101 Recipes to Fill Your Heart & Home. Listen as Dan talks about “living in a rainbow,” enjoying punny catchphrases, and the real meaning behind his “don't yuck my yum” philosophy. 

This week we're chatting all things cookbooks with our favorite Italian meatball-making-meatballs, Dan Pelosi! Dan is the mind behind GrossyPelosi, the popular Instagram account for all things comfort and food. Dan's first cookbook, Let's Eat, hits bookshelves on September 5, 2023!   We talk to Dan about the behind-the-scenes of how cookbooks get made, from recipe development to food styling to how getting a cookbook deal differs from other book deals.    Dan's restaurant recs Bernie's , Rolo's, Lil Deb's Oasis, Hilltown Hot Pies, Yummy Kitchen    A cookbook Dan is excited about: Chili Crisp by James Park   Obsessions O: Winky Lux Flower Balm B: Pelosi family pasta salad!   What we read this week! Becca: Tom Lake by Ann Patchett, and Magnolia Parks by Jessa Hastings. O: The Celebrants by Stephen Rowley, and The Counselors by Jessica Goodman.   This Month's Book Club Pick - Tom Lake by Ann Patchett (Have thoughts about this book you want to share? Call in at 843-405-3157 or email us a voice memo at badonpaperpodcast@gmail.com)   Sponsors Stitch Fix - Try today at Stitchfix.com/BOP and get 25% off when you keep everything in your fix.  Better Help - Visit BetterHelp.com/BADONPAPER today to get 10% off your first month Prose - Take your FREE in-depth hair consultation and get 15% off your first order today at  Prose.com/bop.   Join our Facebook group for amazing book recs & more!  Subscribe to Olivia's Newsletter! Preorder Becca's Book!  Like and subscribe to RomComPods and Bone Marry Bury! Available wherever you listen to podcasts.  Follow us on Instagram @badonpaperpodcast. Follow Olivia on Instagram @oliviamuenter and Becca @beccamfreeman.  

Suppertime! GrossyPelosi is back on the podcast to answer a *new* podcast question and discuss his new stunning cookbook LET'S EAT (now avail). We also get into:-the end of his bumper sticker era-Ina Garten's gays-the new house-eating [redacted]'s ass-family dramaplus we ask, "what's your most lesbianic quality?"**********************************************************************Follow Dan (@grossypelosi), buy LET'S EAT here, and see Dan on TOUR all across these United States!Follow Eric on IG (@ericwillz), Tiktok (@ericwillzTT) and Gay Ass Podcast on Instagram (@gayasspodcast)!Support GAY ASS PODCAST for just $5 a month at patreon.com/gayasspodcast!Support this show http://supporter.acast.com/thats-a-gay-ass-podcast. Hosted on Acast. See acast.com/privacy for more information.

This week on Bad Behavior: Dan Pelosi, an Italian meatball making meatballs, joins Sterling and Blair to celebrate his first cookbook, “Let's Eat.” He'll then play a special “vacation house mom edition” of Heaven or Hell. Lastly, Dan shares a morally ambiguous story about recycling and composting. Will Dan be deemed good or bad? Connect with Bad Behavior: Instagram | TikTok | Sterling and Blair on Instagram | Sterling and Blair on TikTok Original music by HoliznaCC0 and Serge Quadrado. Licensed under Creative Commons: By Attribution 4.0 License.

Dan Pelosi aka "Grossy Pelosi" shares his most intimate details with Trish in this racy interview. Not really, but the two gab about all things family and food, meatballs, changing careers, and putting out good content for viewers. Dan comes from a big, tight-knit family who he says is all about food and really, where he learned how to get around in a kitchen. It was during the pandemic that he decided to start posting his food on Instagram and "Grossy Pelosi" exploded. Viewers fell in love with his food, with Dan, and his positivity. Sit back, relax... and take in a couple of gals gabbing about their fave things.

Dan Pelosi is the self-proclaimed “Italian American meatball" behind the popular social media account and home entertainment mood board GrossyPelosi. In this episode, we catch up with Dan to talk about his journey from working at a creative agency to running a megapopular online food community. We talk about some of his favorite summer and fall recipes and dig into his debut cookbook, Let's Eat. We hope you enjoy this fun conversation.MORE FROM GROSSY PELOSI:Grossy's Guide to Grilling [official]Summer Corn Tomato Pasta [official]Grilled Dumplings with Natasha Pickowicz [YouTube]FOLLOW, FOLLOW, FOLLOW:instagram.com/grossypelosiinstagram.com/mattrodbardinstagram.com/taste

Dan Pelosi, aka Grossy Pelosi, aka Mr. Meatball, aka owner and operator of the Bimpy Stan Account joins Jesse this week to talk about how overcoming issues with his body image made him a better chef, what makes his approach to recipe development unique, and his one recipe for Marinara Sauce. Dan Pelosi is a food and lifestyle creator and cookbook author. You can follow him on Instagram @grossypelosi. If you like our show, don't forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39). Mom's Portuguese RiceServes 4 to 61/4 cup olive oil3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal1 red pepper, chopped small1 large white onion, chopped small1 heaping tablespoon smoked paprika1 teaspoon kosher salt1 teaspoon ground black pepper1/2 teaspoon red pepper flakes (optional)1 (6-ounce) can tomato paste1 cup long grain white  rice3 cups chicken stock2 bay leavesA handful of chopped parsley1. Pre-heat oven to 350 degrees. 2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly.  Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes. 4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes. 5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes. 6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix. 7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven. 9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.10. Served topped with chopped parsley and enjoy! Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice! Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Rob Riggle joins Drew and Ross Mathews at the news desk to cover topics like the news of a potential “Dumb and Dumber 3” and the couple that opted for mashed potato powder instead of rice at their wedding. Dan Pelosi aka “Grossy Pelosi” is joining Drew in the kitchen to make a spinach and artichoke dip baked pasta. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Muñoz is bringing you an epic holiday throwback with one of his faves Dan Pelosi. Tune into this gorgeous curated gift guide that highlights foodie, POC, and LGBTQ small businesses for all your holiday or should we say holi-GAY needs! You can support Dan and show him all the love via his Instagram @grossypelosiSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Dan Pelosi (@grossypelosi) comes out as a flip top and who hates fruit on the bottom (the yogurt-- not fruits on the bottom. Big fan.) We also discuss:-Dan's grandma's gay basement-being California sober -Chris O'Donnell's rubber nipplesplus we ask, "will Rachel McAdams come back?"Buy Gay Ass Merchandise (featuring new 'Character Actress' sweatshirt colors): www.gayasspodcast.com Follow Dan on Instagram (@grossypelosi) (plus his hilar boyf @gus.heagerty), and visit Dan's website danpelosi.com Follow Eric on IG (@ericwillz), Tiktok (@ericwillzTT) and Gay Ass Podcast on Instagram (@gayasspodcast).***If you are interested in the Gay Ass Focus Group to discuss what the listeners should be called, send a DM!***Support this show http://supporter.acast.com/thats-a-gay-ass-podcast. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Grossy Pelosi joins us on Enemies without knowing why he was asked on the podcast and low key thinking he was going to have to cook up some beef for the show. Dan and Liza chat about the real Fire Island pantry, pasta purists, how to seat guests at dinner parties, and finding love on the internet in the time of quarantine. Like the show? Rate Enemies 5-Stars on Apple Podcasts and let us know who your enemies are by calling 323-677-1943 or emailing enemiesthepodcast@gmail.com Follow Liza Treyger: Twitter: @glittercheese Instagram: @glittercheese and @enemiespodcast Follow Dan Pelosi: Instagram: @grossypelosi Twitter: @grossypelosiSee omnystudio.com/listener for privacy information.

What's it like to be gay and to love food? Today's guest Dan Pelosi (aka: Grossy Pelosi) knows a little something about it. Having grown up 3/4ths Italian (the other 1/4 is Portuguese), Dan had food foisted on him at a young age. But how did he reconcile that with the body-obsessed gay-culture that he became a part of once he got older? It's a similar issue for me having grown up in a Jewish family where skipping a meal was more alarming than getting a fake ID (my mom actually made me get a fake ID, but that's a story for another time). So today's discussion is very candid, emotional, and honest -- tackling a taboo subject that very few of us talk about in the food world: body image vs. being able to enjoy food without feeling shame. Plus: learn about Dan's internet stardom, which Portuguese dishes he loves the most, and how he runs his growing empire. See acast.com/privacy for privacy and opt-out information.

Internet sensation Dan Pelosi shares the story behind his digital identity, GrossyPelosi, and his journey from the fashion industry to full-time food influencer and blogger. Dan shares how he brings his unique perspective and family traditions to the table with his annual holiday cookie party and why his 2019 gathering was so pivotal. He describes why the pandemic and renewed focus on home cooking put him on a fast track to social media fame and becoming a voice in the domestic digital space. Dan reveals his most popular recipe he has deemed “The Sawce” and the spirit that makes the recipe sing. He talks about his personal philosophy in the kitchen and why not taking himself too seriously allows his followers to relate to him in an authentic way. Dan shares some special memories with his greatest inspiration, his hundred-year-old grandfather, Bimpi, and the story of cooking for his entire study abroad cohort. He talks about entertaining friends and some impressive recipes that are actually super simple, as well as his top tips for cooking in a vacation rental. Dan and Jaymee share their favorite Brooklyn eateries and Dan explains why second breakfast is a crucial part of his day. He makes a case for divisive ingredients like cottage cheese and sardines and why he is passionate about not yucking other people's yum. Sign up to nominate Food Network Obsessed for the Podcast Awards: https://www.podcastawards.com/app/signupFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Dan Pelosi on Instagram: https://www.instagram.com/grossypelosi/Check Out All of Grossy's Guides: https://www.danpelosi.com/lifestyle-1Watch Dan's Crack An Egg With Episode: https://www.foodnetwork.com/shows/crack-an-egg-withStart Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed

We're sipping on Palm Spring Punch and taking you on a mini-getaway to Palm Springs, California with our guest, and Tiffany's BF, Dan Pelosi. Get the scoop on the desert vibe, local hot spots, Mid-centruy architecture and more! Tiffany and Dan reminisce about their time in New York working in Fashion & Beauty. Dan is now a top agent with Weichert Realtors. We end the episode in Jersey City with Dan's real estate tips, buying and selling do's and don'ts, home staging and the worst home decor trends. Our Bougie Bible picks include Dan and Tiffany's fav Peleton instructor, a ring that tracks your sleep habits and Mia's favorite, boho apparel line.LEAVE US A HAPPY ANNIVERSARY MESSAGE:(239) 3007-CRN (276).INT: + 1 239 3007 276TOLL CALLFOLLOW US:www.facebook.com/CRNPodcastwww.crazyrichneighbors.com/bougiebiblehttps://www.instagram.com/crazyrichneighbors/

This week, Jake goes out with expert home cook and social media darling Dan Pelosi (a.k.a. @grossypelosi). The two discuss social media food shaming; why Cranston, R.I. is underrated; and the beauty of secret family recipes. See acast.com/privacy for privacy and opt-out information.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39). Mom's Portuguese RiceServes 4 to 61/4 cup olive oil3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal1 red pepper, chopped small1 large white onion, chopped small1 heaping tablespoon smoked paprika1 teaspoon kosher salt1 teaspoon ground black pepper1/2 teaspoon red pepper flakes (optional)1 (6-ounce) can tomato paste1 cup long grain white  rice3 cups chicken stock2 bay leavesA handful of chopped parsley1. Pre-heat oven to 350 degrees. 2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly.  Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes. 4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes. 5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes. 6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix. 7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven. 9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.10. Served topped with chopped parsley and enjoy! Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice! Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Have you been hearing about meal prep and been interested in trying it out? Have you tried it and were overwhelmed by the process and underwhelmed by the results? Well Dan Pelosi is here to help with all of your meal-prep needs! Dan and Esther talk through ways to tackle meal-prep with less stress and more flavor.  Mentioned in this episode: Bimpy's Giambotta (recipe)Bimpy's Giambotta (video)A very special thanks to Dan Pelosi AKA Grossy Pelosi for helping to inspire us in prepping our meals for the year to come!Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline. We'll get to the bottom of it together.If you enjoyed this episode and want to hear more, be sure to find Hotline Offline wherever you listen to you podcasts.

Have you been hearing about meal prep and been interested in trying it out? Have you tried it and were overwhelmed by the process and underwhelmed by the results? Well Dan Pelosi is here to help with all of your meal-prep needs! Dan and Esther talk through ways to tackle meal-prep with less stress and more flavor.  Mentioned in this episode: Bimpy's Giambotta (recipe)Bimpy's Giambotta (video)A very special thanks to Dan Pelosi AKA Grossy Pelosi for helping to inspire us in prepping our meals for the year to come!Got a question? Call ‪(518) 291-9877‬ and leave us a message on the hotline. We'll get to the bottom of it together.If you enjoyed this episode and want to hear more, be sure to find Hotline Offline wherever you listen to you podcasts.

This week Dan Pelosi is back for a hilarious food-filled episode. Join these two on this National Panini Day as they come together on the struggles of keeping their food media fresh, their love of tomatoes, and having the right support system in place especially when they have IKEA of KFC cravings! Dan is always a great time with all the cool mom tips!Show him all the love on Instagram @grossypelosiSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39). Mom's Portuguese RiceServes 4 to 61/4 cup olive oil3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal1 red pepper, chopped small1 large white onion, chopped small1 heaping tablespoon smoked paprika1 teaspoon kosher salt1 teaspoon ground black pepper1/2 teaspoon red pepper flakes (optional)1 (6-ounce) can tomato paste1 cup long grain white  rice3 cups chicken stock2 bay leavesA handful of chopped parsley1. Pre-heat oven to 350 degrees. 2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly.  Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes. 4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes. 5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes. 6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix. 7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven. 9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.10. Served topped with chopped parsley and enjoy! Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice! Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com. 

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39). Mom's Portuguese RiceServes 4 to 61/4 cup olive oil3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal1 red pepper, chopped small1 large white onion, chopped small1 heaping tablespoon smoked paprika1 teaspoon kosher salt1 teaspoon ground black pepper1/2 teaspoon red pepper flakes (optional)1 (6-ounce) can tomato paste1 cup long grain white  rice3 cups chicken stock2 bay leavesA handful of chopped parsley1. Pre-heat oven to 350 degrees. 2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly.  Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes. 4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes. 5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes. 6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix. 7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven. 9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.10. Served topped with chopped parsley and enjoy! Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice! Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39). Mom's Portuguese RiceServes 4 to 61/4 cup olive oil3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal1 red pepper, chopped small1 large white onion, chopped small1 heaping tablespoon smoked paprika1 teaspoon kosher salt1 teaspoon ground black pepper1/2 teaspoon red pepper flakes (optional)1 (6-ounce) can tomato paste1 cup long grain white  rice3 cups chicken stock2 bay leavesA handful of chopped parsley1. Pre-heat oven to 350 degrees. 2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly.  Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes. 4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes. 5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes. 6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix. 7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven. 9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.10. Served topped with chopped parsley and enjoy! Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice! Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

In this episode, I was delighted to sit down with Dan Pelosi, the popular, unpretentious, self-taught cook behind @grossypelosi, whose IG, Pinterest, and product line really exploded during the pandemic, when people were cooking seven days a week. We are so simpatico in our desire to create what he calls “edible love.” He tells me how he learned to cook from his family at an early age, his day job in fashion, his grandfather's marinara sauce, his unique online appeal, cooking as storytelling, positivity, LGBTQI+ issues, and recipe creation.

Becca's Instagram Bad on Paper podcastRomComPods!@GrossyPelosi