Podcast appearances and mentions of emily paster

Today, I'm chatting with best-selling cookbook author Emily Paster, who takes us inside the world of meze—a delightful small-plate tradition popular in the Mediterranean. The recipe she walks us through is a delicious dairy-free twist on a beloved side dish.Emily's Links:Emily's Cookbooks: Instantly Mediterranean, Epic Air Fryer Cookbook, The Joys of Jewish Preserving, Food Swap, Super Easy and Delicious Air Fryer RecipesEmily's Blog: WestoftheLoop.comIG: @westoftheloopFB: @westoftheloopChristine's Links:Sign Up Here for EmailsGarlic Butter SaucePork Steaks3-Ingredient Cole SlawMint Sauce

Today I'm talking with my good friend, talented cook, teacher, and best-selling cookbook author, Emily Paster. We talk about Mezze and exactly what it is, and Emily shares her (very surprising!) tips and tricks for AMAZING Mashed Potatoes that happen to be vegan too!Emily's Links:Emily's Cookbooks: Instantly Mediterranean, Epic Air Fryer Cookbook, The Joys of Jewish Preserving, Food Swap, Super Easy and Delicious Air Fryer RecipesEmily's Blog: WestoftheLoop.comIG: @westoftheloopFB: @westoftheloopChristine's Links:Blackened ChickenChili SauceTartar SauceCarne AsadaHow To Cook Flank Steak

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Emily Paster, author of “Epic Air Fryer Cookbook” and “Instantly Mediterranean,” among others.    While food was always a big part of her life, and even though she had an aunt in the food business, it initially didn't occur to Paster, a former lawyer, that food was a possible career path,    “If you … cast your mind back to the 1980s and 1990s, food did not have the place in our culture that it does today,” she says. “Even when I was practicing [law], I was at my desk, researching the next restaurant I wanted to go to, planning the next dinner party I was going to host [or] dreaming about what was going to be at the farmer's market that week.”    After having kids and staying home with them - “My husband's also a lawyer and two lawyers and two kids was a lot,” she explains - Paster started a food and parenting blog that then transitioned to a food blog, called West of the Loop.    Paster talks about her culinary career journey, air fryer cooking, her pet peeve about salt, and more. She also shares her lamb and bulgur kofta air fryer recipe, which you can find at JewishJournal.com/podcasts.   Get additional recipes from Emily Paster at WestoftheLoop.com. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

This week I'm announcing exciting news about how the conversations will be changing on this show. And, best-selling cookbook author, and good friend of the pod, Emily Paster shares her (very surprising) tips and tricks for AMAZING Mashed Potatoes that are sure to be a holiday season favorite for EVERYONE (they're delicious, and they happen to be vegan too!).Links:Emily's Cookbooks: Instantly Mediterranean, Epic Air Fryer Cookbook, The Joys of Jewish Preserving, Food Swap, Super Easy and Delicious Air Fryer RecipesEmily's Blog: WestoftheLoop.comIG: @westoftheloopFB: @westoftheloopWell-Done SteakHow to Heat Up Corn TortillasGarlic Butter ChickenSubscribe to Podcast: COOKtheSTORY.com/rotdEmail: christine@cookthestory.comIG: @COOKtheSTORYFB: @COOKtheSTORYTT: @COOKtheSTORYFacebook Group: Recipe of the DayAll New Chicken Cookbook

This week I'm reprising a conversation I had with food writer and cookbook Emily Paster about her take on actually using chocolate chips (instead of hand-chopped chocolate) in chocolate chip cookies. This conversation is inspired by her article in Taste Magazine, Putting the Chips Back in Chocolate Chip Cookies, in which she makes the argument for not over-complicating cooking and baking. We discuss how it can be discouraging to criticize people for not cooking or baking in a certain way, and what we should be doing is celebrating the short cuts that modern technology has provided.Links:Emily's article: Putting the Chips Back in Chocolate Chip CookiesEmily's Cookbooks: Epic Air Fryer Cookbook, The Joys of Jewish Preserving, Instantly Mediterranean, Food Swap, Super Easy and Delicious Air Fryer RecipesBlog: WestoftheLoop.comIG: @westoftheloopCottage Cheese Green Goddess Salad DressingCottage Cheese Chicken SaladEasy Shredded BeefSlow Cooker Roast BeefBeef Tips and RiceSummer MinestroneBeef and Potato SkilletCajun One-Skillet Sausage and Rice SkilletThe BEST Burger RecipeAll New Chicken Cookbook

Emily Paster grew up in the political arena of D.C., majored in French in college, and went to law school. Now she is a freelance recipe developer, food writer, cook book author, and culinary instructor in Oak Park. Listen and learn more about her journey and how she went from law to cooking!

This week I'm talking with my friend and best-selling cookbook author, Emily Paster. We discuss ways to recapture the pleasure of cooking when it feels more like a chore and a burden than a fun hobby. We share some hacks to bring the joy back into cooking, like taking time to approach cooking more mindfully and choosing indulgent cooking projects that connect you to your past, while also allowing you to make awesome food for the days ahead.Links:Emily's Cookbooks: Epic Air Fryer Cookbook, The Joys of Jewish Preserving, Instantly Mediterranean, Food Swap, Super Easy and Delicious Air Fryer RecipesBlog: WestoftheLoop.comIG: @westoftheloopToufayan Amazon ShopOxtail SoupTurkey MeatloafWhole Roasted EggplantIG: @COOKtheSTORYTT: @COOKtheSTORYAll New Chicken CookbookRecipe of the Day PodcastRecipe of the Day Facebook Group

This week I talk with four contestants from one episode of Guy's Grocery Games. Emily Paster, Michael Prince, Heather Johnson and Ross Hardy competed against each other on Season 30, Episode 11 "Cooking the Books". We get some behind-the-scenes intel on what it's like to be on one of the most popular Food Network shows, and we talk about how this once-in-a-lifetime experience made these strangers into friends for life.Links:Emily Paster: West of the Loop, IG, FBMichael Prince/TuBones BBQ: Tu Bones BBQ, FB, IGHeather Johnson: The Food Hussy, IG, FBRoss Hardy: IGShuman FarmsZoup BrothRecipe of the Day PodcastRecipe of the Day Facebook Group 

This week I talk with Emily Paster, of WestoftheLoop.com and author of the cookbook Instantly Mediterranean, about New Years resolutions that inspire us and bring us joy in the kitchen. We dish about our own New Years resolutions, and discuss ways to get our kids (of all ages) interested in cooking.Have a great weekend!Christine xoLinks:WestoftheLoop.comInstantly MediterraneanIG: @westoftheloopFB: @westoftheloopCOOKtheSTORY.com/ROTDROTD Weekend: Emily Paster and Cooking Resolutions

This week I'm talking with my good friend, recipe developer, and cookbook author Emily Paster. We talk about teen-friendly food: What it is, how and when to serve it, and how to keep them coming back to YOUR HOUSE for more.The meal plan that I walk you through in this episode is full of food teenagers will love. Turkey Burgers are always a hit, and Bánh Mi Tacos are a fun take on making food truck meals at home. Head over to COOKtheSTORY.com/MealPlans to get the meal plan with links to recipes, and the printable grocery list that goes with it. This one is Meal Plan #100.Have a great week!Christine xoLinks:Cookbooks: Instantly Mediterranean and Epic Air Fryer: 100 Inspired Recipes That Take Air-Frying in a Deliciously Exciting New DirectionWebsite: westoftheloop.comInstagram: @westoftheloopFacebook: @westoftheloopTwitter: @westoftheloopRecipe Link: Black and White Cookies

Do you hate doing laundry as much as I do? Well, this is the episode for you! My guest this week, cookbook author and food blogger Emily Paster, has a laundry system that actually to save tons of time and stress. While Emily is best know for her food blog westoftheloop.com and is author of the beautiful cookbook Instantly Mediterranean, this week she is introducing us to a system that will simplify the chore of doing laundry once and for all.The meal plan that I walk you through in this episode features 5 recipes that I truly love. I've included my kids' favorite, the Olive Garden copycat Zuppa Toscana, and my all-time favorite chicken recipe, Baked Chicken with Basil, Tomato and Red Chilies. Head over to COOKtheSTORY.com/MealPlans to get the meal plan with links to recipes, and the printable grocery list that goes with it. This one is Meal Plan #75.Have a great week!Christine xoLinks from this episode:Emily's cookbook: Instantly MediterraneanEmily's Blog: westoftheloop.comEmily's Instagram: @westoftheloop

Is there a more perfect food than lentils? They are quick-cooking, a healthy source of protein, easy to store, and very budget-friendly. If you want to learn how to make the most of this wonderful plant-based ingredient, this is the episode for you!My guest this week is best-selling cookbook author Emily Paster, and we're talking all things lentils. Emily and her amazing recipes can be found at her blog, Westoftheloop.com, and you can follow her on Instagram @westoftheloop, and be sure to check out her amazing cookbooks: Epic Air Fryer Cookbook, The Joys of Jewish Preserving, and Instantly Mediterranean.The meal plan that I walk you through in this episode is a good example of how versatile lentils can be. Not only are they great for soup, but also for tacos!  Head over to COOKtheSTORY.com/MealPlans to get the meal plan with links to recipes, and the printable grocery list that goes with it. This one is Meal Plan #70.Have a great week!Christine xo #cooking #lentils #plantbased

When we're thinking of trying something new, we often waste time thinking about it or worrying about how it will work. If the new thing isn't expensive, it's worth our time to just jump in instead of spending too long thinking about it.On this episode, we talk about how I've jumped into meal kits, and how the experience has been going.Our guest this week is cookbook author Emily Paster from WestofTheLoop.com. She has recently done a series all about cooking lamb and we talk about why lamb isn't as popular in the United States, the benefits of eating it, and how to start trying this protein if you're new to it.The meal plan that I walk you through in this episode features some easy lamb dishes that you can work into your routine if you want to start trying lamb. Get this free meal plan along with the printable grocery list that goes with it over at COOKtheSTORY.com/MealPlans. This one is Meal Plan #38.Have a great week!Christinexo

We can often feel a lot of pressure to do certain things, like cook and bake, and to be great at them too. But when we're short on time, how do we trim these things from our lives while also not feeling guilty or like a failure for it?Our guest this week is cookbook author Emily Paster who has written an article in TASTE magazine about a recent chocolate chip cookie controversy. At the heart of it is this sense that not only do we have to bake, but we have to bake in specific ways or risk being a failure there too. Perhaps not surprisingly, she and I come out on the, "Less perfection, less stress, we're not failures" side of this coin.The meal plan that I walk you through in this episode features themed meals for a fun week. Get the meal plan along with the printable grocery list that goes with it over at COOKtheSTORY.com/MealPlans. This one is Meal Plan #36.Have a great week!Christinexo

In food news this week, we discuss “Putting the Chips Back in Chocolate Chip Cookies” by friend of the pod Emily Paster. In our What’s for Dinner? segment, Joy’s cooking up tofu shakshuka. In How’d You Make That? Marisa makes date paste. And in our Wildcard segment, we talk all things kitchen and wedding registries! … Continue reading Episode 357: Shakshuka, Date Paste, and Wedding Registries The post Episode 357: Shakshuka, Date Paste, and Wedding Registries appeared first on Local Mouthful.

E8 - Do Not Fear The Instant Pot! Do you have an Instant Pot or an Air Fryer still sitting in its box? Or have you been wanting to get one but aren't sure you would really use it? New gadgets and all kinds of new things make us nervous, even if we... E8 - Do Not Fear The Instant Pot! Do you have an Instant Pot or an Air Fryer still sitting in its box? Or have you been wanting to get one but aren't sure you would really use it? New gadgets and all kinds of new things make us nervous, even if we know that they'll help us in the long run. Why is that and how do we get over our neophobia (the fear of new things)? Learn about these obstacles and how to get over them in this episode of TMI with Christine. The community interview this week is with cookbook author Emily Paster, who is currently working on a brand new Mediterranean Instant Pot cookbook. Learn how she manages to feed her family in the evening after spending all day in the kitchen perfecting recipes. It's quite the surprising juggling act! The Meal Plan: If you’re wondering what to make for dinner this week, Christine’s meal plan has quick and tasty meals that are real family-pleasers! For the links to the recipes in the meal plan and a grocery list to go with it, subscribe to the newsletter at https://cookthestory.com/newsletter. Have a great day! xo

The post Preserving Foods with Emily Paster Part 1 (#22) appeared first on The Big Schmear Podcast.

You know when you pick up a cookbook and the recipes make your mouth water? That’s when you know you have winner on your hands. And such was the case with the preserving book featured in this week’s podcast. I brought on author Emily Paster who has been on the podcast before (Episode 54). This time, she shares insights into creating flavorful preserves that are steeped in tradition. Her latest book is called The Joys of Jewish Preserving. Now I’m not Jewish, but I can’t wait to dive into some of these recipes because they are so innovative. There are preserves using rose petals, wine,  and honey. And the recipes shift between jams, conserves and syrups and fermented and/or quick pickles. There is something for everyone. This book is meant to open the eyes of both new and experienced canners and explore modern combinations of fruit and spice. You'll learn: Why canners should look outside regular cookbooks for canning ideas The exact steps to making Cinnamon Salt-Preserved Lemons How to make delicious fruit syrups with ease The many uses for fruit syrups including desserts and beverages How Emily transitioned traditional recipes into modern preserves Where she got inspiration for new flavor combinations Different ways to use a lemon-walnut jam Some of the stories behind the creations in the book

In a pickle over how to make the best preserves? Don't worry! Our latest Please Explain is all about preserving with Emily Paster, author of The Joys of Jewish Preserving: Modern Recipes with Traditional Roots, for Jams, Pickles, Fruit Butters, and More--for Holidays and Every Day. Melissa Clark guest hosted this segment of "The Leonard Lopate Show." Check out one of Emily Paster's recipes from The Joys of Jewish Preserving below! Bene Israel Quick-Pickled Eggplant Whether fried, baked, roasted, or stuffed, eggplant is one of the signature vegetables of Sephardic cuisine. Indeed, in the seventeenth and eighteenth centuries, the British called eggplant ”the Jew’s apple” because it was so adored by the Sephardic Jews who were likely responsible for introducing the vegetable to their shores. Eggplant has always been widely available, filling, and inexpensive: true peasant food. In the lean, early years of the Israeli state, for example, eggplant was one of the few vegetables widely available, much to the dismay of the recently arrived Ashkenazi Jews who had no idea how to prepare it. Pickled eggplant is a specialty of the historic community of Jews in India, known as Bene Israel. This recipe has more of a Middle Eastern flavor than a South Asian one, but I love the idea that different communities of Jews have different takes on pickled eggplant. Two eggplants will give you three pints of pickled eggplant, which may be more than you want, so feel free to halve the recipe. On the other hand, this pickled eggplant is so tangy and mouth-watering, three pints can disappear in no time, especially if you offer some to guests. I like to put out these pickled egg- plant cubes as part of a lunch spread. Makes 3 pints 2 medium eggplant, peeled and cubed 1 tablespoon kosher salt 2 cups apple cider vinegar 1 cup white wine vinegar 1 cup water 1 teaspoon sugar 6 cloves of garlic, sliced 3 dried chiles 12 mint leaves Place the eggplant cubes in a colander and sprinkle with salt. Cover with a paper towel and weight down with a plate. Allow the eggplant to drain for 30 minutes. Sterilize 3 pint jars by filling them with boiling water and allowing then to sit for 5 minutes. Pour the water out and allow the jars to air-dry naturally. Keep warm. Meanwhile, bring the vinegars, water, and sugar to a boil in a large saucepan. Add the eggplant and simmer until softened, about 3 to 5 minutes. Using a slotted spoon, transfer the eggplant cubes to the jars. Add 2 cloves of sliced garlic, a dried chile, and 4 mint leaves to each jar. Cover the eggplant cubes with brine, leaving 1⁄2 inch (1 cm) of head- space. Allow the jars to cool, cover them, and refrigerate. Allow the eggplant to cure for 2 to 3 days before serving. Pickled eggplant will keep in the refrigerator for several weeks. 

Jun 2nd - Slow News Day, Blind Drive Thrus, WRCR, Cars, Zika Virus, Ticks, Emily Paster, Howie Kahn, Sadie Robertson, Duck Dynasty, Frank Deford, Vicki Lawrence

With 80 artisanal recipes that are perfect for trading (or gifting), advice on packaging, sample labels, and strategies for success, readers will be fully prepared for their food swapping. And if their community doesn’t yet have an organized event, FOOD SWAP will guide them through the process of creating one. After reading this book, swapping enthusiasts will have all the information they need to ensure they have a great time and go home with the best haul. But there’s more to it than scoring some peanut butter buckeyes and strawberry jam: participants also gain friendship, community, a sense of pride in their creations, and renewed culinary inspiration. FOOD SWAP IS filled with practical advice on topics like: •what is food swapping•the benefit of food swaps•the ideal number of participants•the importance of following local regulations•getting the word out•finding a location•and basic guidelines to ensure success About the author: EMILY PASTER is the creator of the popular website West of the Loop, which was named a Top Mommy Blog by Time Out Chicago Kids and a “Family Food Blog to Savor” by Red Tricycle. She is the co-founder of the Chicago Food Swap, teaches canning classes in the Chicago area, and writes on food and entertaining for Chicago Parent magazine.

Jun 2nd - Slow News Day, Blind Drive Thrus, WRCR, Cars, Zika Virus, Ticks, Emily Paster, Howie Kahn, Sadie Robertson, Duck Dynasty, Frank Deford, Vicki Lawrence

Share your creations and try new foods with a local food swap.Canning vegetables, baking treats and making jam can be very enjoyable kitchen activities for you and your family. But, you may refrain from these activities because the recipes create more than you could (or should) consume. Why not participate in a local food swap with your high-yield products?Food swapping is a recurring event where home bakers, home cooks and home gardeners bring their homemade creations to trade for the products of others. Registration occurs in advance so everyone is prepared for the swap.You package up your food so it's easy to swap. Bring whatever you enjoy making, but bring quantities that are easy to trade. It's easier to trade a package of cookies than an entire cake. Have tasting samples, especially if you make something a bit unusual. You determine the swap value of your goods. Don't feel like you have to swap for someone else's product if you're not interested. Label everything.There is no exchange of money for goods. Food regulations do not apply to swaps. If you do swap for something that seems to have gone bad, contact the creator of that food item.Listen in as Emily Paster shares how to get involved in food swapping.

With 80 artisanal recipes that are perfect for trading (or gifting), advice on packaging, sample labels, and strategies for success, readers will be fully prepared for their food swapping. And if their community doesn’t yet have an organized event, FOOD SWAP will guide them through the process of creating one. After reading this book, swapping enthusiasts will have all the information they need to ensure they have a great time and go home with the best haul. But there’s more to it than scoring some peanut butter buckeyes and strawberry jam: participants also gain friendship, community, a sense of pride in their creations, and renewed culinary inspiration. FOOD SWAP IS filled with practical advice on topics like: •what is food swapping•the benefit of food swaps•the ideal number of participants•the importance of following local regulations•getting the word out•finding a location•and basic guidelines to ensure success About the author: EMILY PASTER is the creator of the popular website West of the Loop, which was named a Top Mommy Blog by Time Out Chicago Kids and a “Family Food Blog to Savor” by Red Tricycle. She is the co-founder of the Chicago Food Swap, teaches canning classes in the Chicago area, and writes on food and entertaining for Chicago Parent magazine.

Ever end up with too much of a good thing?  Too many jars of jam or two many pickles? Every canner has! Well in this episode, you learn how to take those extra preserves and trade them to diversify your panty and your friendships. You see, food swaps are a popular and fun way to meet other artisan food crafters, explore new flavors and make friends at the same time. In this episode, host Theresa Loe interviews Emily Paster - the author of "Food Swap: Specialty Recipes for Bartering, Sharing and Giving". You learn: What a food swap is and how it works, Surprising advantages of trading homemade goods, Food swap etiquette, How to avoid legal issues, What is quince paste and how to use it, How to find a food swap in your area or start your own. As always, there are links and resources at www.LivingHomegrown.com/54 as well as a full transcript of the episode.