Podcasts about dinner changing

Hi there, exciting show for you this week. Melissa Clark, one of the most prolific cookbook writers of the modern era, joins us. Read on!* 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 146: Melissa ClarkThis week, Melissa Clark joins us to #TalkCookbooks!When we launched Salt + Spine, I wrote a short list of our dream guests — the cookbook authors who, at the time, I felt were pushing the industry in new directions or had a wealth of experience to learn from. We've been lucky to sit down with many folks from that list (from Samin Nosrat to Julia Turshen to Vivian Howard…). Today, we're marking one more off that list as Melissa joins us in-studio to discuss her latest cookbook, Dinner in One.Dubbed the “gold standard for Internet recipe writing” by Eater, Melissa Clark has been developing recipes for over a decade at The New York Times, where she started with a short sidebar on home cooking questions before joining as a columnist and reporter. (A recent search on NYT Cooking showed her byline attached to some 1,391 results!)That early NYT series Melissa authored, called “Food Chain,” offered helpful tips and answers to cooking challenges in the era before such information was one keystroke away. Today, her NYT column, “A Good Appetite,” features everything from a reinvented crab dip to her best Instant Pot recipes.And all the while, Melissa's written 45 cookbooks! She's collaborated on books with chefs like Daniel Boulud, David Bouley, and Claudia Fleming. Her 2017 home-cooking tome, Dinner: Changing the Game, features more than 200 recipes for inventive, interesting meals. She's following it up with her latest work, Dinner in One, which features recipes that use just “one” vessel—one sauté pan, one sheet tray, one pot, etc.In this week's show, we're talking with Melissa about growing up with food-loving parents who immersed her in French food and culture at an early age … how she landed at the NYT, even though she turned down their first job offer … and how dining out is critical to her recipe development process. And, of course, we're putting her to the test in our signature culinary game.Bonus Content + Recipes This WeekThis week, paid subscribers will receive two featured recipes from Melissa's Dinner in One: the Roasted Cauliflower and Potatoes with Harissa, Yogurt, and Toasted Almonds and her Ricotta Olive Oil Pound Cake.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 paid subscriber.Coming Up…* Attention Bay Area fans: Our fifth-annual Cookie Swap is coming up on Sunday, Dec. 11 featuring oodles of cookies and demos from yours truly, Kristina Cho, and more! The cookie swap is sold out, but you can join the waitlist here!* This week's episode with Melissa Clark is the last “regular” episode of the year—but we've got something really exciting in store for December. Stay tuned for more details! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

New York Times columnist Melissa Clark tells us how she became a food writer when food writing wasn't really a thing (it involves creating a bread machine cookbook in 6 weeks). Her latest cookbook, Dinner: Changing the Game, tackles the ever-present question of what to make when you get home from work and you can't eat any more scrambled eggs with hot sauce. Learn more about your ad choices. Visit podcastchoices.com/adchoices

How do you introduce Melissa Clark, a prolific cookbook author, longtime New York Times columnist, and one of the most respected food writers around? Well, first you must know that one of our absolute favorite cookbooks of all time is her 2017 tome Dinner: Changing the Game. In this episode, we talk about what inspires her weekly recipe column in the paper of record and how her latest book, Dinner in One, may be one of her most personal books yet. We also go back to her days collaborating with great chefs including Daniel Boulud, David Bouley, and Claudia Fleming. We hope you enjoy getting to know Melissa Clark a little better. Also on the show Matt catches up with Contributing Editor Aliza Abarbanel to talk all about this McTorta moment we are all living in, as well as ranking the top fast food menu items of the land.More from Melissa Clark:Take Your Cakes to the Upside Down [New York Times] Elbowing for Scallops With Melissa Clark [TASTE]How to Roast the Perfect Chicken [Youtube]The McTorta Moment [TASTE]Buy: Dinner in One

Episode 53 November 14, 2020 On the Needles 1:24 Color Love Shawl by Veera Välimäki in Malabrigo Arroyo, Madeline Tosh Oeste, and Jo Sharp Pond #44.   Celtic Cardigan by Asita Krebs, Blue Brick Killarney Sock in electric avenue (sweater set)   Barley hat by tincanknits, cascade 220 in primavera -- DONE!   On the Easel 10:05 Cardigan in test wool jersey. Pattern from 1978! Gouachevember, with prompts from @heyhooraydesign. 2021 Calendar project instead of a chapbook. On the Table 19:55 tangy braised chickpeas Brisket like Carrots tomato paste portobello vinegar Acorn squash and broccoli rabe salad from Dinner Changing the Game Pecans cranberries ricotta salata Sour cream and Apple Bundt Cake though my glaze was maple syrup flavored Creamy Garlic Chicken from Salt & Lavender Chicken Pot Pie with Parsley Biscuits from Ina Garten 100 Cookies review  Peanut Butter Cookies with Choc chips—awesome and HUGE. Pan-banged Snickerdoodles—made slightly smaller, and still enormous. Blondies—very buttery, like Toffee Bars.  Crowd-pleaser. Oatmeal Cookies without raisins—slightly too big, a bit sweet. Add more oats next time. Lemon Oat Bars—fabulous, and add more lemon next time. Neapolitan/Cosmopolitan Cookies—try with regular cocoa next time.  No dye needed (Monica says, yes dye needed :) Palmiers—used store-bought.  Slice thinner next time.   Sables—simple & excellent. S’mores Cookies without marshmallow—love the graham crumb! Brown Sugar Cookies—simple flavor.   Banana poppy seed-- great banana flavor, simple cookie   Pumpkin cheesecake-- tasty but not solid enough   Peanut butter-- non-panbanging, delicious   Smoked butterscotch-- grown-up treat   Espresso caramel blondies-- so so good   Rocky road cookies-- giant and amazing   On the Nightstand 50:49   Hamnet by Maggie O’Farrell  Long way down by Jason Reynolds Poet X by Elizabeth Acevedo Tower of Nero by Rick Riordan Darker Shade of Magic by V.E. Schwab Afterlife by Julia Alverez Black Sun  by Rebecca Roanhorse What Should be Wild by Julia Fine The Housekeeper and the Professor by Yoko Ogawa   The Bookmakers

Improving Vocabulary (0:00:00) Here's a question for you: would you rather stay at a luxurious wooded lodge overlooking the glassy waters of the Sakakawea, or at a hotel in rural North Dakota? Whatever you answered, your choice was probably a result of context and especially the use of the right vocabulary words. The words we choose can have a big impact on our audience. And while personal vocabulary is something almost everyone claims they'd like to improve, most often they have a hard time getting around to it. So how do we break out of our vocabulary rut and make our diction prodigious? Today we're joined by freelance copywriter Devin Gleeson, here with us to talk about improving your vocabulary and how your words can take you a long way.   Bringing Your Family to the Table (0:19:55) In the past 20 years, the frequency of family dinners has dropped by 33 percent. You're busy; your children are busy. There's just no time to sit down and have a meal together. But, what's the big deal, right? Wrong. Family dinners are essential in developing deeper relationships with your family members. They can also give you time to rest from your busy schedule. There are so many benefits that we don't even think of. Here to discuss how we can have effective family meals is Catherine McCord co-founder of a meal prep service called One Potato and the founder of Weelicious.   Changing Your Fitness Routine (0:36:30) It's one of the hard and fast facts of nature—we all get older. We all get a little shorter, a little more wrinkled, and a little weaker. It's important that as our bodies and their capabilities change, that we also change out fitness routines to match. What works for us when we're 20 is not going to work the same when we're40, 50, or60. Here to discuss with us how we can adapt our fitness routines as we age to keep us strong and mobile is Professor Emeritus of Spine Biomechanics at Waterloo university, author, and founder of Backfitpro Inc., Dr. Stuart McGill.   Different Kinds of Comedy (0:52:46) While we all love comedy—not every kind of comedy is for everyone. Everyone has their own unique brand of humor. What might be hilarious to one person, may go right over someone else's head. And while we tend to think about comedy in modern terms, it's actually an ancient art--and over generations, many different kinds have emerged. Here to tell us a little bit more about different kinds of comedy and why we find them funny are our friends and media experts Karen and Lee Shackleford!   Coronavirus Parties (1:11:28) Have you heard of Coronavirus parties? Well in some areas of the country, young people are throwing parties where they invite someone with the virus over to infect the other guests. And, whoever catches COVID first gets a payout. This behavior is leaving many people wondering, why? Why would someone want to do this when hundreds of thousands of Americans have died from the virus? To answer this question and more, we've invited clinical and medical psychologist Dr. Anthony Napoleon onto the show.   Weekend Review (1:27:26) Lisa and Richie talk about what there is to do this weekend, from the newest shows on streaming services to the New York Times bestseller list.

Devin Gleeson gives tips for growing your vocab, Catherine McCord explains how to improve family dinner, Stuart McGill teaches how to adapt workouts to age, Karen and Lee Shackleford discuss the different kinds of comedy, Anthony Napoleon explains why coronavirus parties are a bad idea, Lisa and Richie talk about what there is to do this weekend.

While we cook from the internet most of the time, cookbooks still hold a place in our heart. Authors pour their hearts into books and recipes and we get some pretty great meals. This week we’re featuring a company that loves cookbooks even more than we do, Hardcover Cook. We also had the chance to speak with Monique Lllamas, the founder of Hardcover Cook. She talks all about her subscription service, a quarterly box with an amazing cookbook and matched up pantry items. Monique sent us each a box to try (although the opinions are our own). We cooked from two books: Dinner: Changing the Game by Melissa Clark, and Kate cooked from Six Seasons by Joshua McFadden. Each was uniquely its own and uniquely delicious. Get all of our tips, tricks and more on the shownotes for this episode.Dinner Sisters is a member of the Frolic Media Podcast Network.

Episode 42  June 11 2020 Black Lives Matter On the Needles 2:40 June hat by Meghan Kelly, cascade 220 in blue and white-- DONE!   Lounging Top | Sport by Joji Locatelli, Destination Yarn Trinket in Great Barrier Reef-- DONE :(   September Hat by Caroline Dick, cascade 220 in Jet-- DONE!   Everyday Lined Hat by Denise Bayron, cascade 220 in blaze  On the Easel 12:13 #100DayProject is 100 Joyful Things  paused for anti-racism awareness. The Good Ship Illustration class Working on watercolor grid pad from Case for Making. June is “produce” with Daria. We’re calling it Gouache Grid. Two awesome finds: Smithsonian Black Artists online archives. The Art Assignment with Sarah Urist Green, featuring Cécile McLorin Salvant On the Table 18:30   Roasted (Broccoli) salad from Dinner Changing the Game chickpeas tahini dressing spinach/sprouts   Boys cook Shrimp scampi from Mad Hungry Fried catfish from AllRecipes tacos Pizza Artichoke pizza   Potato pancakes, with leftover mashed potatoes. Very soft texture. Chicken Verde Enchiladas Pizzas made at home on the pizza stone. Chicken gyros with tzatziki sauce served with warm flatbread—WINNER! On the Nightstand 29:58 The Water Dancer by Ta-Nehisi Coates The Ninth House by Leigh Bardugo Beach Read by Emily Henry Rodham by Curtis Sittenfeld The Bluest Eye by Toni Morrison The Joy Luck Club by Amy Tan The Third Rainbow Girl by Emma Copley Eisenberg Bingo 48:47 Starts friday evening may 22, ends Sept 7 Need to post a photo of completed Bingo with #CCRRsummerbingo2020 to instagram or Ravelry #diversespinesreadingchallenge has a GREAT booklist

New York Times columnist and food writer extraordinaire Melissa Clark joins the party to share recipes from her cookbook Dinner: Changing the Game. Also in this favorite from the archive, Chris Prosperi shares a recipe for Corned Beef and Cabbage with a twist.  Support the show.

On today's episode of All in the Industry®, host Shari Bayer's guest is Melissa Clark, food writer, cookbook author and staff reporter for The New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. Melissa has written over thirty-five cookbooks, including Dinner: Changing the Game, and collaborations with some of New York City’s most celebrated chefs, including Daniel Boulud (Braise), David Bouley (East of Paris), Andrew Feinberg (Franny’s), Claudia Fleming (The Last Course), and former White House pastry chef Bill Yosses (The Perfect Finish). Her work has been honored with awards by the James Beard Foundation and IACP, and has been selected for the Best Food Writing series. Melissa is a regular guest on the Today show and Rachael Ray. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Suraya in Philadelphia, PA. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo courtesy of Amy Dickerson. All in the Industry® is powered by Simplecast.

We’re talking about great gifts for friends, for your sisters and moms, and for teachers . . . as well as some items you might want to put on your own wishlist. We’ve got recommendations on self-care gifts, cookbooks, candles, and skincare stuff, as well as gifts that give back. Beauty/Self-Care Kosas is one of Sarah’s favorite green beauty brands and their Weightless Lip Color Trio is made from moisturizing ingredients like mango seed butter and jojoba oil. This set of three neutral everyday colors is $58. You can see all of the Kosas lip colors on Sarah here. AHAVA’s Purifying Mud Mask is made of real mud from the Dead Sea, the most mineral-rich mud on earth. It detoxifies but also makes skin softer, and it’s great for all skin types. It’s also free from parabens, petroleum, animal-sourced ingredients, mineral oil, SLS/SLES, and phlathates. Osmia makes incredible handmade soaps and their Simple Gift set for just $28 includes their best-selling Lip Doctor, your choice of one of their handcrafted soaps in fun scents like Lavender Pine or Citrus Pearl, and a soap saver to keep your soap from getting gummy.  It’s. a great “gateway” gift for someone who’s trying to use fewer chemicals. SheaMoisture’s Coconut & Hibiscus Hand/Body Scrub smells like a dream, makes your skin super soft, and is made of all-natural ingredients. At only $9 a jar, it’s a great teacher gift or stocking stuffer. MUN’s Travel Set is a great way to try the full line of this organic, 100% natural beauty line for $75. If you are wanting to change up your skincare to something clean and luxurious this is a perfect introduction. It comes with a cleanser, toner, moisturizer, body serum, and argan oil. A jade roller is a great item for encouraging the relaxing self-care routine of facial rolling. It feels luxurious but Amazon’s $16 real jade version, which includes a gua sha scraping tool, doesn’t break the bank.   Personalized A Personalized Address Stamp is a great, practical gift for just about anyone. Amazon has cute fonts and designs for around $30. Make someone a surprise photo book by downloading their facebook or instagram photos and creating a book for them on Shutterfly (photobooks are currently 50% off.) You can use a chrome extension like DownAlbum to stealthily grab photos from the social accounts of loved ones to make sure it’s a surprise.       Home Capri Blue candles in Volcano scent poured into Mercury glass $19-40 Bisby Holiday Candles are hand-poured in Oklahoma with natural soy wax, chemical-free fragrance oil, and recyclable packaging. The new holiday line is only $12 per candle.   Cookbooks Danielle Walker’s Eat What You Love: : Everyday Comfort Food You Crave; Gluten-Free, Dairy-Free, and Paleo Recipes comes out on December 4th, and is full of practical, healthy recipes. Dinner: Changing the Game by Melissa Clark is a great cookbook for one-pot, one-tray meals. So many good chicken recipes plus stews and salads. Sarah’s favorites are Sesame chicken with Cashews and Dates, Paprika Chicken with Crispy chickpeas and Baby Kale, and Spicy Pork and Black Bean Chili with Sage and White Cheddar. The True Foods cookbook by Andrew Weill features some of the best healthy recipes from the True Foods restaurant. We are both fans of the spaghetti squash casserole and the roasted fennel and sausage soup.     Coffee Table Books Beaches The Finer Things Bad Girls Throughout History: 100 Remarkable Women Who Changed The World   Gifts that give back The ABLE phrase necklace can be customized with any 2-3 words (mama bird, it is well, let it be, etc). It’s a great modern necklace with clean lines and a beautiful sentimental gift for $52. Krochet Kids woven wall hangings ($50) are a great statement piece for any decor. They are made in Uganda by at-risk women who are trained and employed in Krochet Kids’ empowering program to help women fi...

Watch the video here. In conversation with Maureen Fitzgerald, Food Editor, The Philadelphia Inquirer One of America's most beloved food writers, Melissa Clark writes the New York Times column ''A Good Appetite'' and hosts its weekly complementary video series. She frequently appears on the Today show, and has contributed to Bon Appétit, Food & Wine, and Martha Stewart. She has received IACP and James Beard awards, and her many cookbooks include Cook This Now and In the Kitchen with a Good Appetite. In her newest culinary guide, Clark serves up more than 250 inventive yet informal dinner recipes for chefs of all skill levels.  (recorded 3/8/2017)

New York Times columnist and food writer extraordinaire Melissa Clark joins the party to share recipes from her new cookbook Dinner: Changing the Game, and Chris Prosperi shares a recipe for Corned Beef and Cabbage with a twist. The gang brainstorms additional spins on that St. Patrick’s Day classic and dreams up tasty fillings for baked potatoes. Alex Province introduces us to an organic Burgundy from Rully, and we taste a lactose-free hard cheese from Lithuania. It’s called Dziugas and it’s imported by a Connecticut company. Aired: March 9, 2017 CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.• Alex Province — wine expert• Mark Raymond — wine expert• Melissa Clark — author of Dinner: Changing the Game MUSIC:• “Can’t Stop the Feeling,” Justin Timberlake• “Irish Celebration,” Macklemore and Ryan Lewis • “Beans and Cornbread,” Louis Jordan and The Tympany Five• “Best Friend,” Queen• “She Sets the City on Fire,” Gavin DeGraw• “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Sarah and co-host Adrienne Martini serve up a delightful conversation with food writer, cookbook author, and New York Times staff reporter Melissa Clark. Melissa admits she took up running to lose weight and now the sport is “an entrenched part” of her life. After three decades of solo running, Melissa shares she’s now eyeing two races—and on the search for a running buddy. The conversation turns to talk of Melissa’s new cookbook, Dinner: Changing the Game, and the “easy, but interesting, recipes for busy people” in it. The gals talk about the similarities between running and cooking, and Melissa gives tips for making dinnertime prep the best part of your day. (For realz!) She offers sage advice for getting out of a dinner rut, as well as how to impart more flavor to the meals you make. At Adrienne’s request, Melissa details a foolproof method for roasting a chicken, which includes the fabulous sentence: “Open your chicken like a book.” The lively conversation wraps with Melissa and Adrienne singing the... Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of Recommended Reading, we preview the sixth annual Food Book Fair with our special guests — and #FBF2017 collaborators — Nicholas Morgenstern, founder of Morgenstern's Finest Ice Cream, and Melissa Clark, food columnist for the New York Times and author of Dinner: Changing the Game. They're joining forces for a Saturday night "Art of Dinner" multi-sensory experience, featuring photographs by author and photographer (and event co-host) Melanie Dunea; a special reading with Kevin Young, poetry editor of The New Yorker and director of the Schomburg Center for Research in Black Culture; and much more. Bring your appetites, all of them. But first, we talk to Nick and Melissa about what's on their respective bedside tables, what they're cooking from, and why more anchovies and more poetry is always the answer.

New York Times columnist Melissa Clark tells us how she became a food writer when food writing wasn't really a thing (it involves creating a bread machine cookbook in 6 weeks). Her latest cookbook, Dinner: Changing the Game, tackles the ever-present question of what to make when you get home from work and you can't eat any more scrambled eggs with hot sauce. Learn more about your ad choices. Visit megaphone.fm/adchoices

The cookbook queen with a good appetite is in the studio today! Melissa Clark has written 38 cookbooks, many of them in collaboration with some of New York’s most celebrated chefs. Her latest cookbook, Dinner: Changing the Game, proves she isn’t stopping anytime soon. Dinner was designed to help anyone figure out what to make any night of the week, without falling back on what you’ve eaten before. Melissa is a favorite around our office and her effortless work ethic a inspiration to food writers around the world.

Melissa Clark is one of America’s greatest recipe scribes. Over the last two decades, she's worked on nearly 40 cookbooks and contributed countless recipes to the New York Times food section, where she's a columnist. One of her NYT contributions, a recipe based on a Manhattan restaurant’s guacamole with peas, ignited a firestorm, with both Barack Obama and Jeb Bush weighing in on the controversial dish. During her chat with Helen and Greg, Melissa gives the full story behind Pea GuacamoleGate, and she explains the inspiration behind her new cookbook, Dinner: Changing the Game. Get the full transcript for this episode (and all Eater Upsell episodes) at eater.com/upsell Learn more about your ad choices. Visit megaphone.fm/adchoices

On the 300th episode of Eat Your Words, host Cathy Erway is joined in the studio by Melissa Clark, a food writer, cookbook author and staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. Melissa has written thirty-eight cookbooks, including her latest, Dinner: Changing the Game, to be published by Clarkson Potter in March 2017. Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and has been selected for the Best Food Writing series.