Podcasts about eating out loud

This week on SUPERWOMEN, I'm joined by my longtime friend, the host of “Top Chef Canada” and Food Network alum Eden Grinshpan, for a lively conversation on creativity in the kitchen and beyond.You might know Eden from her time on television or her much loved cookbooks, “Eating Out Loud,” but, in this episode, she's giving us the inside scoop on her latest creation: “Tahini Baby,” a vibrant, veggie-forward cookbook filled with bold Middle Eastern flavors and warm memories. Eden shares with us how she carved out a space for herself in the food world by staying true to her roots, embracing humor, and keeping her recipes approachable, health-conscious, and packed with flavor. We talk about the behind-the-scenes reality of cookbook creation (which takes a village) and how she found joy in the chaos of career-building, marriage, and motherhood. Whether you're a seasoned home cook or a takeout enthusiast, Eden's infectious energy and approach to life will leave you inspired to turn up the music, throw on an apron, and create something worthwhile. Thank you for listening! Don't forget to order my book, “Fearless: The New Rules for Unlocking Creativity, Courage, and Success.”Follow SUPERWOMEN (@rmsuperwomen) and Eden (@edeneats) on Instagram.Support this podcast: https://bit.ly/rmsuperwomen 

Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this  Turkish-inspired poached eggs recipe with harissa and tabbouleh.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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) before starting the episode.Poached Eggs with Freekeh Tabouleh, Harissa & YogurtServes 2Poached Eggs with Freekeh Tabbouleh1 teaspoon kosher salt2 tablespoons distilled white vinegar4 large eggs1/4 cup plain yogurt with a large pinch of salt2 tablespoons harissa, store-bought or homemade, plus more as neededFreekeh-Celery Tabbouleh (below)Aleppo pepper or red chile flakesFlaky sea saltFreekeh-Celery Tabbouleh2 cups cooked cracked freekeh2 cups chopped fresh parsley2 cups chopped fresh dill2 celery stalks, finely diced1/4 cup plus 2 tablespoons extra-virgin olive oilGrated zest and juice of 1 lemon1 teaspoon kosher saltPoached Eggs with Freekeh TabboulehFill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serveFreekeh-Celery TabboulehIn a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

My first exposure to Eden Grinshpan was a photo on Instagram: she was extremely pregnant and her bare, bulging belly was wall-papered with huge slices of pizza. I instantly wanted to be her friend. Eden is host of Top Chef Canada and author of the cookbook Eating Out Loud, where she shows off her contemporary middle eastern cooking chops with dishes like tahini Caesar salad and Sesame Schnitzel Sandwich with Harissa Honey and Tarter Slaw. Eden is tahini obsessed, so I chat with the CEO and co-founder of Soom Foods (makers of delicious tahini) about the history of the ancient condiment and what to do with the half empty jar in your fridge after using it to make hummus. Follow along on Instagram! Please subscribe to the *new* Your Last Meal newsletter so you can be the first to know about events, giveaways & content only available to subscribers! This episode is sponsored by:Ooni Pizza Ovens!Safe Catch tinned fish! Enter YOURLASTMEAL at checkout for 15% off!Pure Cravings cat food! Enter YOURLASTMEAL at checkout for 15% off! Sena Sea wild, sustainably caught Copper River Salmon. Enter YOURLASTMEAL at checkout for 10% off! Or go to copperriversalmon.org San Juan Salsa!  Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

If I could, I would be on the Mediterranean coast with salty air and surrounded by all the olives, mint, hummus, and local flavors one could imagine at any given time! My whole life I have savored (and craved) Middle Eastern flavors and am always looking for new dishes to try and more ways to incorporate them into my everyday life. Like many cuisines, I find that we generally have a limited scope of what's available. Often sticking to hummus and a traditional greek salad, there are so many dishes awaiting the everyday chef (that will leave their taste buds never the same!) I recently came to know and love Eden Grinshpan, Host of the Cooking Channel Show, Eden Eats, and author of the new cookbook, Eating Out Loud. Born to a family of rich culture and a love of food, her approach to cooking is one that will add fresh inspiration and spice to every kitchen! Eden will guide us through with humor and decadence: How to introduce new foods to kids and help them to become well rounded eaters.What traveling around the world taught her about food culture. Food terms, types, and ingredients used in Middle Eastern cuisine that we should all know.What dishes are must-try if you're looking for more options and to expand your palate.How she approached the design of her home, and her tips as you embrace your own home design process. Eden is a ray of sunshine and has a unique and refreshing view of food culture that I know will leave you running to the kitchen!Add a copy of Eden's new cookbook to your collection here! Visit Eden, her recipes, and story on her website here! 

"Mr. Restaurant," Will Knox Interviews Legendary, Best-Selling Author Ruth Reichl! Ruth Reichl is the author of My Kitchen Year: 136 Recipes That Saved My Life, a cookbook published in September 2015. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, which have been translated into 18 languages. In 2014 she published her first novel: Delicious! Ms. Reichl hosted Eating Out Loud, three specials on Food Network, covering New York (2002), San Francisco (2003), and Miami (2003). She is the executive producer of Gourmet's Diary of a Foodie, public television's 30-episode series, which debuted in October 2006 and Executive Producer and host of Gourmet's Adventures with Ruth, a 10-episode public television (2009.) She was also a judge on Top Chef Masters. Ms. Reichl has been honored with 6 James Beard Awards (one for magazine feature writing and one for multimedia food journalism in 2009; two for restaurant criticism, in 1996 and 1998; one for journalism, in 1994; and Who's Who of Food and Beverage in America, 1984. In 2007, she was named Adweek's Editor of the Year. She received the Missouri Honor Medal for Distinguished Service in Journalism, presented by the Missouri School of Journalism, in October 2007. Ms. Reichl received the 2008 Matrix Award for Magazines from New York Women in Communications, Inc., in April 2008. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in Upstate New York with her husband, Michael Singer, a television news producer. http://ruthreichl.com/home/

From London to India, Eden Grinshpan shares her journey of discovering her passion for cooking and all the people and experiences that inspired her along the way. TOP CHEF CANADA's host will share some of her experiences that got her to where she is today including insights into navigating the high stress of cooking competitions and appearing front and center on television. Eden also shares some of her favorite recipes and snippets from her first cookbook EATING OUT LOUD. Key Takeaways from This Episode How Eden found her passion and love for food. How Eden got into the media and TV industry Eden's advice to her younger self. A behind the scenes look into the contestants of Top Chef Canada Tips for navigating stress The importance of travel  Recipe ideas Disclaimer: All information and views shared on the Live Greatly podcast are purely the opinions of the authors, and are not intended to provide medical advice or treatment recommendations. The contents of this podcast are intended for informational and educational purposes only. Always seek the guidance of your physician or other qualified health professionals when you have any questions regarding your specific health, changes to diet and exercise, or any medical conditions. About Eden Grinshpan  EDEN GRINSHPAN IS THE HOST OF TOP CHEF CANADA and THE AUTHOR OF EATING OUT LOUD: BOLD MIDDLE EASTERN FLAVORS FOR ALL DAY EVERY DAY. A graduate of Le Cordon Bleu in London, Eden has a “Grande Diplome” in Pastry and Cuisine. After graduating, she took her love of culinary and travelled to India, Israel, and Southeast Asia to learn the culture and cuisines of the countries she explored. While in India, Eden volunteered with an orphanage called Ramanas Garden, where she re-opened a café to raise money and awareness for the orphanage. After returning to NYC, Eden completed a management program at The Institute of Culinary Education. Soon after, Eden met Samantha Schutz, and together they created Eden Eats, a Cooking Channel show that explored the global culinary food scene. A year later, Eden launched Log On & Eat with Eden Grinshpan on Cooking Channel, where she travelled the country in search of the most adventurous, well-known food bloggers and social media influencers. In May 2018, Eden partnered with Chloe Founder Samantha Wasser to open DEZ, a Middle Eastern fast-casual restaurant in NYC that featured a menu inspired by Eden's Israeli heritage and travels. Eden released her first cookbook, EATING OUT LOUD with Clarkson Potter, on September 1, 2020. Eden lives in Brooklyn with her husband, Ido, her 4-year-old daughter, Ayv and her newborn, Romi. GET A COPY OF EDEN'S COOKBOOK, EATING OUT LOUD HERE: https://www.edeneats.com/book/ Connect with Eden Grinshpan Website: EDEN EATS Instagram: edeneats Facebook: EdenEats Twitter: EdenEats Youtube: Eden Grinshpan Nivron Kristel Bauer, the Founder of Live Greatly, is on a mission to help people thrive personally and professionally. Kristel is a corporate wellness expert, Integrative Medicine Fellow, Top Keynote Speaker, TEDx speaker & contributing writer for Entrepreneur. Follow Kristel Bauer on: Instagram: @livegreatly_co LinkedIn: Kristel Bauer Twitter: @livegreatly_co Facebook: @livegreatly.co Youtube: Live Greatly, Kristel Bauer To Book Kristel as a speaker for your next event, click here. To Watch Kristel Bauer's TEDx talk of Redefining Work/Life Balance in a COVID-19 World Click here.

On this episode of LOOKING UP, Dr. Deepika Chopra speaks with Cordon Bleu trained chef, author, and host of Top Chef Canada, Eden Grinshpan. Eden talks all about her life changing travel to India where she volunteered at an orphanage and eventually opened up her own cafe— inspiring what she does today. She also opens up about postpartum anxiety, gets candid about how having her first child scared her, and for the first time, she wasn't able to trust her own intuition. Take a listen to hear all about decision fatigue, cooking fatigue, how simple condiments can change an entire dish, pregnancy hormones and parenting.   To purchase your own THINGS ARE LOOKING UP Optimism Deck of Cards please visit ThingsAreLookingUp.co For more BTS footage of this episode and any others follow @drdeepikachopra + @allthingsarelookingup Guest Details: @edeneats Book That Has Changed The Way Eden Lives Her Life: Cribsheet: A Data-Driven Guide to Better, More Relaxed Parenting, from Birth to Preschool by Emily Oster Produced by Dear Media.

Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this  Turkish-inspired poached eggs recipe with harissa and tabbouleh.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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) before starting the episode.Poached Eggs with Freekeh Tabouleh, Harissa & YogurtServes 2Poached Eggs with Freekeh Tabbouleh1 teaspoon kosher salt2 tablespoons distilled white vinegar4 large eggs1/4 cup plain yogurt with a large pinch of salt2 tablespoons harissa, store-bought or homemade, plus more as neededFreekeh-Celery Tabbouleh (below)Aleppo pepper or red chile flakesFlaky sea saltFreekeh-Celery Tabbouleh2 cups cooked cracked freekeh2 cups chopped fresh parsley2 cups chopped fresh dill2 celery stalks, finely diced1/4 cup plus 2 tablespoons extra-virgin olive oilGrated zest and juice of 1 lemon1 teaspoon kosher saltPoached Eggs with Freekeh TabboulehFill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serveFreekeh-Celery TabboulehIn a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Eden Grinshpan is the author of Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day, a spirited cookbook that captures her appetite for life and great food. The always lively Eden joins us to talk about her book, plus the journey that took from high school in Toronto to culinary school in London to hosting Top Chef Canada, with stops in India, Israel, and NYC along the way. Get ready to be inspired by Eden’s adventurous spirit, and get her take on tahini, homemade versus store-bought pita, shakshuka, and more.Thank you to Catbird for supporting today’s show. Catbird’s mission is to make beautiful, sparkling jewelry that will bring you joy now through forever. Visit catbirdnyc.com for more. At the end of the show, learn why Cherry Bombe intern Grace Reynoso thinks Shirley Raines of Beauty 2 the Streetz is the Bombe.

Eden Grinshpan is bringing the flavor. Host of Food Network’s Top Chef Canada (and you may also know her from Eden Eats on the Cooking Channel), Eden shines on and off the camera. Eden graduated from Le Cordon Bleu in London and received the Grand Diplôme in both Pastry and Cuisine. Her cookbook, Eating Out Loud, is full of bold and colorful dishes inspired by Middle Eastern cuisine and Eden’s own Israeli heritage, and her recipes are as lively as she is spirited. Eden is a fearless visionary who appreciates adventure and oozes optimism. Tune in to this episode of Live to Eat as we chat about the Egyptian condiment you need, the many different ways to approach hummus, why you should eat eggs all day, and how to conquer your fear of public speaking.

Hello and welcome to the another episode of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'Eating Out Loud' by Eden Grinshpan. You can purchase this book here: https://amzn.to/3hai4Ux --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tastypages/support

TV Host & Author Eden Grinshpan kicks off Episode 3 of Opening Up with the launch of her new cookbook, Eating Out Loud. Eden and Jordan talk all about her book, her Israeli culture, and the captivating story of how it led her to meeting her husband, Ido.

This week we got to chat with the always funny and super-talented chef and TV host Eden Grinshpan about motherhood, her cooking adventures, her new cookbook and that time she flashed the world on Instagram. It was hilarious and amazing and we can't wait to get together with Eden in Toronto to cook and cocktail and laugh some more. Listen in and then go preorder Eden's new cookbook, Eating Out Loud here: https://woobox.com/hzxwmdRead more about Eden here: catandnat.ca/new-blog/2020/8/27/eating-out-loud-with-eden-grinshpanTune in Tuesdays & Fridays for a new #MOMTRUTHS podcast and every Thursday for a new Cocktails & Convos interview!Get your face masks here: bitly.com/septemberlatenightliveCome hang with us over on instagram.com/catandnatJoin us for Late Night Live on Thursday nights @ 8pm EST: https://catandnat.ca/late-night-liveGet personalized videos from us on Cameo: https://www.cameo.com/catandnatCheck out our 6-to-Teen parenting community for a full interview with a therapist about separation and divorce: https://bitly.com/6-to-teen-parenting-group See acast.com/privacy for privacy and opt-out information.

Jessica Valenti, author of NYT best-seller Sex Object: A Memoir, and host of Eater video series Eating Out Loud, stops by to talk about food and feminism. Later, Jessica interviews NYT Columnist Lindy West about performative eating and fatness. Hosted by: Amanda Kludt and Daniel Geneen. Sign up for Amanda Kludt’s newsletter here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Snacky Tunes is back for 2016 as host Greg Bresnitz welcomes Peter Meehan, Editor of Lucky Peach Magazine and musical guest Loose Buttons to the studio. Peter is the editorial director and cofounder of Lucky Peach. A former columnist for the New York Times, he is also the coauthor of numerous cookbooks, including the New York Times bestselling Momofuku, The Frankies Spuntino Kitchen Companion and Cooking Manual. He is also the author of Lucky Peach’s debut cookbook, Lucky Peach Presents: 101 Easy Asian Recipes. He resides in Manhattan with his wife and their two daughters and shares his latest experiences at the quarterly publication and plus details surrounding the EATING OUT LOUD event in Los Angeles. An evening of performances, food, and drinks inspired by the content of Lucky Peach, hosted by Lucky Peach editors Peter Meehan and Chris Ying, the event consists of two parts: a series of readings from Lucky Peach at the Million Dollar Theater by David Chang, Roy Choi, Kim Gordon, Jonathan Gold, Amelia Gray, and Eric Wareheim, followed by a reception at the historic Grand Central Market. Unfortunately the event is sold out, but listen in for details on how to win tickets to the coveted event! A troupe of native New Yorkers (well we actually feel bad lying to you, one of them is from Connecticut), the quartet known as Loose Buttons was struck by the energy buzzing around The Big Apple at some point in their early adolescent years and channeled that inspiration into endless hours practicing in their parent’s garage. Loose Buttons have been together since 2012 and have played around New York City and Miami a heck of a lot. Three of them went to college in Miami to pursue careers as dubstep DJs, but eventually returned to their roots of indie rock and roll. The newest single “Thrill” came out in October and the band is planning to release their next EP in the Spring of 2016.

This week’s guest: Ruth Reichl. Ruth Reichl is the author of Delicious! a novel published by Random House in May 2014. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times(1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, which have been translated into 18 languages. She is the editor of The Modern Library Food Series, which currently includes ten books. She has also written the introductions to Nancy Silverton’s Breads from the La Brea Bakery: Recipes for the Connoisseur (1996) and The Measure of Her Powers: An M.F.K. Fisher Reader (2000), and the forewords for Japanese Cooking: A Simple Art, by Shizuo Tsuji (2007), At Elizabeth David’s Table (2011) and . She is featured on the cover of Dining Out: Secrets from America’s Leading Critics, Chefs and Restaurants, by Andrew Dornenburg and Karen Page (1998). She is the editor of Endless Feasts: Sixty Years of Writing from Gourmet; Remembrance of Things Paris: Sixty Years of Writing from Gourmet; The Gourmet Cookbook, released September 2004; History in a Glass: Sixty Years of Wine Writing from Gourmet, 2006 and Gourmet Today, September 2009. Her lecture “Why Food Matters,” delivered in October 2005, was published in The Tanner Lectures on Human Values, Volume 27, in 2006. In March 2007, she delivered the J. Edward Farnum Lecture at Princeton University. Ms. Reichl hosted Eating Out Loud, three specials on Food Network, covering New York (2002), San Francisco (2003), and Miami (2003). She is the executive producer of Gourmet’s Diary of a Foodie, public television’s 30-episode series, which debuted in October 2006 and Executive Producer and host of Gourmet’s Adventures with Ruth, a 10-episode public television series which began airing in October 2009. She is currently a judge on Top Chef Masters. Ms. Reichl has been honored with 6 James Beard Awards (one for magazine feature writing and one for multimedia food journalism in 2009; two for restaurant criticism, in 1996 and 1998; one for journalism, in 1994; and Who’s Who of Food and Beverage in America, 1984. In 2007, she was named Adweek’s Editor of the Year. She received the Missouri Honor Medal for Distinguished Service in Journalism, presented by the Missouri School of Journalism, in October 2007. Ms. Reichl received the 2008 Matrix Award for Magazines from New York Women in Communications, Inc., in April 2008. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in Upstate New York with her husband, Michael Singer, a television news producer. “I’m very big on using leftovers in useful ways.” [5:44] “If you’re going to be in food you really have to study your own appetites.” [8:42] –Ruth Reichl on Radio Cherry Bombe