Podcasts about everyday cooking

Want to feel more alive, grounded, and genuinely happier – starting now? Add in more joy! In this solo mini episode, I explore why joy is not something you chase or wait for… and how it can be a healing, everyday nutrient your mind and body need to thrive. Research shows how joy can lower stress hormones, strengthen your immune system, and support nervous system regulation. And the best part? It's more accessible than you might think. In this episode, you'll learn: Why joy is essential for your physical and emotional health – and the science to back it up Practical ways to experience more joy in your daily life (no big events required) Simple, quick “joy vitamins” that can shift your mood in the moment The common blocks that keep us from feeling joy – and how to move past them A grounding practice to help you invite in more joy each day Tune in to reconnect with your joy and feel inspired to approach each day with more intention, presence, and purpose.   Resources Mentioned:Rise & Shine Coaching Program Stop Burnout and Reclaim Your Joy (Episode) Calm Your Nervous System and Find Inner Peace Find Purpose & Joy in Everyday Cooking with Dina Deleasa-Gonsar Navigating Grief, Loss, and Big Messy Emotions with Kris Carr The Food-Mood Bundle Elise's go-to matcha (code ELISEMUSELES for a discount)   Learn More about Elise Museles: Food Story: Rewrite the Way You Eat, Think, and Live Website: elisemuseles.com Instagram: @elisemuseles Facebook: @elisemuseles

What if cooking wasn't just another item on your endless to-do list, but instead a source of joy and connection?   Dina Deleasa-Gonsar, certified health coach, TV personality, and creator of DishItGirl, shows us how the kitchen can be a place of creativity, conversation, and fun – no perfection required. As the author of the new cookbook At the Kitchen Sink, Dina combines her love of food, storytelling, and practical expertise to help us rethink mealtime as an opportunity to nourish not only our bodies but also our relationships. She shares how to embrace simple, satisfying meals, let go of perfection, and build confidence in the kitchen – no matter what's on the menu. With practical tips for effortless meal planning and a fresh perspective on food, Dina empowers us to cook with ease and enjoy every meal.   In this episode, you'll learn: The joyful (and chaotic) beauty of family meals How to ditch perfectionism and find freedom in the “in-between” The power of reconnecting around the table and why it matters now more than ever How food can be a celebration of life, not just something to eat Practical, budget-friendly tips for effortless entertaining and meal planning Discover how easy, intentional meals can transform the way you relate to food – and the people you share it with too!   Learn More about Dina Deleasa-Gonsar: At the Kitchen Sink: Recipes to Fill Your Table, Words to Fill Your Heart; A Cookbook Website: dishitgirl.com  LinkedIn: @dinadeleasagonsar  Instagram: @dishitgirldina Facebook: @dinamdeleasagonsar YouTube: @dishitgirl    Learn More about Elise Museles: Food Story: Rewrite the Way You, Eat, Think, and Live Website: elisemuseles.com Instagram: @elisemuseles Facebook: @elisemuseles

Send us a Text Message.Hey Pickles!This week's episode is jam packed! We'll tell you about some vegan food we found, and Christine will tell you about a Food Empowerment Project webinar that she attended, The Embodiment of Injustice - The Dairy IndustryHere's a link to the webinar replay: https://youtu.be/LL2fo4tqF0M?si=qALFLuFPkL6Z62SQWe have a recipe for our Vegan Cookbook Challenge from Minimalist Baker's Everyday Cooking!You can get the book here *paid link https://amzn.to/3XLfQTCIn our Noteworthy segment, we'll tell you about some vegan butcher shops, and how you can get their products.Our Main Topic is Am I The Ass Hat Vegan Edition. We'll share several scenarios, and decide who is the ass hat! Let us know if you agree with our decisions!We spotlight a vegan restaurant in our Restaurant SOS series. We have a new Vegan Org of the Week, and a new Listener Shout Out!Enjoy the show & thanks so much for listening!Love, Sam & ChristineSupport the Show.Join Our Patreon https://www.patreon.com/CompassionandcucumbersSign Up For Our Newsletterhttps://www.compassionandcucumbers.comOur YouTube https://www.youtube.com/@compassioncucumbersveganpod/videos72 Reasons To Be Vegan *paid link https://amzn.to/3W8ZwsUVisit Our Website https://www.compassionandcucumbers.comSam's Etsy https://www.etsy.com/shop/CucumberCraftworksJoin the AFA Vegan Voter Hub https://agriculturefairnessalliance.org/vegan-voter-hub/

We're in a Jubilee state of mind here at Cherry Bombe HQ! Jubilee 2024 is taking place on Saturday, April 20th, in NYC (join the wait list here), so we're bringing you a taste of last year's talent: the lively panel with the food all-stars from the Magnolia Network. Radio Cherry Bombe host Kerry Diamond moderated a discussion with Casey Corn of “Recipe Lost & Found,” Zoë François of “Zoë Bakes,” Jamila Norman of “Homegrown,” Elizabeth Poett of “Ranch To Table,” and Samantha Seneviratne of “Everyday Cooking.” Tune in and learn more about these inspiring women and their shows. Thank you to Johnnie Walker and Walmart for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Casey: Instagram, websiteMore on Zoë: Instagram, websiteMore on Jamila: Instagram, websiteMore on Elizabeth: Instagram, website More on Samantha: Instagram, websiteMore on Kerry: Instagram

The ladies of the PATHPod head to a new state for their second National Nutrition Month episode! They traveled all the way up to Boothbay, Maine to visit fellow dietitian Jenny Shea Rawn. Jenny recently finished her first cookbook, Costal Kitchen Nourishing Seafood Recipes for Everyday Cooking. The three of them had so much fun romping through the book and talking about their favorite recipes. As the episode will explain, this is not only a cookbook but a great resource about seafood, which can sometimes feel elusive to people who don't live on a coast. The cookbook is sectioned off by different kinds of seafood and includes side dishes and desserts - some with local ingredients native to Maine like blueberries and cranberries. The recipes are lovely and not overly complicated, which is a great reason to purchase the book! But on top of it, Jenny includes useful information like how to choose sustainable seafood, choosing between wild and farmed seafood and what fish is richest in omega 3's. Lucky for the PATHPod community, Jenny and her publishers are offering 30% off of her cookbook using the promo code COAST30 through rowman.com. Follow Jenny on social @Jennyshearawn or visit her website to learn more about her work.

What's the difference between beans and pulses? Is it bad to eat canned beans? How is Polish independence linked to the beans from the town of Lamim in Brazil?  This episode is part of a small series dedicated to the Planting the Future Challenge, in which we take a deep dive into our food system and its challenges, get inspired to cook up plant-rich meals, learn about agroecology as a solution and get into action! For more information on the challenge and to sign up, visit www.plantingthefuture.slowfood.com Guests: Nicolas Carton (Researcher & Global Bean Project Coordinator), Lucas Monteiro Mourão (Slow Food Brazil Activist) and Amaliah (Educator and Slow Food Activist in Indonesia). Host & Production: Valentina Gritti Post-Production & Music: Leonardo Prieto Dorantes Useful links: - The Global Bean Project: www.globalbean.eu - Information sheet about cooking dry pulses: https://www.globalbean.eu/publications/cooking-pulses-dry-seeds/  - Read more about the Polish Eagle bean: https://www.slowfood.com/blog-and-news/polish-eagle-beans-a-pulse-beating-like-a-warm-heart-across-continents/  - Tempeh in the Ark of Taste: https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/benguk-tempeh-besengek-2/  Finally, join our Telegram group for feedback, questions and advice: https://t.me/+xSzaZeIyCUM1NjJk 

Samantha Seneviratne is a food stylist, recipe developer, NYT Cooking contributor, baker, and star of “Everyday Cooking” on the Magnolia Network. Sam is also the author of three baking books, including her latest, “Bake Smart: Sweets and Secrets From My Oven to Yours.”Samantha joins host Kerry Diamond to talk about The New York Times Cooking's Cookie Week, the highly anticipated annual rollout. Samantha contributed a recipe for technicolor cookies and styled the entire package. She also talks about her food styling career and how she's spending the holiday season. See the whole package here.Click here to snag a copy of Cherry Bombe magazine with Samantha on the cover. Thank you to Kerrygold and S.Pellegrino for supporting our show.Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Samantha: Instagram, website, recipes

Don't you just love a good secret? Here's one: baking isn't any harder than cooking. You don't have to stress about preciseness, food science or perfection. Samantha Seneviratne is a baker, a contributor to the New York Times, and the host of Everyday Cooking on Magnolia Network. She's also a James Beard Award-nominated cookbook author and her latest book is Bake Smart: Sweets and Secrets from My Oven to Yours. We talk with Sam about her book and get her to spill those secrets so you can bake with confidence. Plus, producer Tagan Engel talks with Shamu Fenyvesi Sadeh about the work being done at the Adamah campus of the Isabella Freedman Retreat Center in Falls Village, CT. Programs, immersive retreats, and fellowships at the center aim to help people better understand and experience the connection between Judaism, agriculture and the Earth. GUESTS: Samantha Seneviratne: Author of Bake Smart: Sweets and Secrets from My Oven to Yours. Get info about the book/baking event at Byrd's Books happening on December 10. (@samanthaseneviratne) Shamu Fenyvesi Sadeh: Managing Director of Education Isabella Freedman Jewish Retreat Center, an Adamah campus in Falls Village, Conn. (@adamah) Jaimie Sadeh: Art therapist. Jaimie joined to talk about cooking latkes and other traditional foods to celebrate Hanukkah FEATURED RECIPES: Chewy Chocolate Chip CookiesTagan Engel's Ultimate Latkes This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Mayu Tomaru, a Melbourne-based Japanese cooking instructor, shares her tips with us on how to enjoy Asian groeries in everyday Japanese meals. The theme of this episode is curry, everyone's favorite. - メルボルンの料理講師・都丸真由さんのコーナー。いつもの料理にアジアングロッサリーを活かす方法を聞きます。今回のメニューは、みんな大好き「カレー」です。

As we get busier as a culture, spend less time home and with each other there are less opportunities to learn how to cook confidently. We can probably all think of a recipe that did not end up the way we wished it would. Times when dinner stuck to the pan, the cookies ended up salty or even when we took one bite and threw the whole thing straight in the trash. Our guest today, Bri McKoy, can relate. She didn't grow up loving to cook, in fact she didn't see the point in even learning. However as she entered adulthood and realized that her 'eating out lifestyle' wasn't going to cut it, she took on the challenge, learned to love cooking and wants to teach you everything she learned. From how to properly use salt, how the right sauce can elevate basic ingredients and go-to recipes for busy nights. This episode will get you inspired to get back into the kitchen and experiment with new confidence. Follow Bri @brimckoy Buy her latest cookbook here This episode was sponsored by: Good RanchersVisit Goodranchers.com to use my code GATHER for $15 off and to pick your free meat for a year!

Samantha Seneviratne is a food stylist, recipe developer, NYT Cooking contributor, baker, and star of “Everyday Cooking” on the Magnolia Network. Sam is also the author of three baking books, including her latest, “Bake Smart: Sweets and Secrets From My Oven to Yours,” which is out Tuesday, Nov. 7th. Samantha joins host Jessie Sheehan to talk about her baking life and she walks us through her Sticky Banana Monkey Bread recipe, which you can find in “Bake Smart.” Want to bake along? Here is Samantha's recipe.Thank you to Plugra Premium European Butter, California Prunes, and Ghirardelli Professional Products for supporting our show. Click here for tickets and more information on Cherry Bombe's Cooks & Books festival, happening Saturday, November 11th!Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox StudiosShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Samantha: Instagram, website, recipesMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

In this episode I speak with Samantha Seneviratne, James Beard Award–nominated cookbook author and host of the television series Everyday Cooking on Magnolia Network. The topic is all about baking, and if you think baking is just for the cooler months, you are mistaken.Sam describes how she found her passion for baking as a kid, and how it led her into a flourishing career as a writer, food stylist and television host. Sam shares how she finds inspiration for her recipes, and we talk about her favorite baked goods (spoiler alert: we discuss what makes the best chocolate chip cookie, and take warning—you're going to be craving a warm cookie after listening!). Sam shares easy but mouthwatering ways to incorporate some of her favorite seasonal fruits into baked goods and shares tips for how to become a more experimental baker. We also discuss the emotional aspect of baking, and how baking—and feeding ourselves consciously—can be a delicious form of self care. You're going to leave this conversation inspired to go turn on your oven and bake something for the sheer pleasure of the process.*Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/*Find Nicki on Instagram: https://www.instagram.com/nickisizemore/*Find Sam on Instagram: https://www.instagram.com/samanthaseneviratne/*Sam's Website: https://www.samanthaseneviratne.com/ Get full access to Mind, Body, Spirit, FOOD at mindbodyspiritfood.substack.com/subscribe

Let's do the math. A human's average life span: 80 years. Years after Similac and Gerbers: say 75 years. At approximately 1000 meals per year, that's a lifetime of 75,000 meals. What if you had a different recipe for every one of those 75,000 meals? Celia Sack does. She is one of the owners of Omnivore Books in San Francisco. They sell nothing but cookbooks and books about food and drink. You don't go into her store asking, “What should I be reading?” but instead, “What should I be cooking or baking?" We ‘drop' this podcast on Thanksgiving Day when everyone is thinking about food. Celia thinks about it every day. And, of course, we're all thinking about things to be thankful for, including our listeners. We're thankful for our chance to talk with Celia. She is a delight. Books mentioned in this podcast: Small Victories by Julia Turshen Kitchen Simple: Essential Recipes for Everyday Cooking by James Peterson The Nutmeg Trail: Recipes and Stories Along the Ancient Spice Routines by Eleanor Ford The Joy of Cooking by Irma S. Rombauer The New Basics Cookbook by Julee Rosso and Sheila Lukins The Food of Morocco by Paula Wolfert The Art of Mexican Cooking by Diana Kennedy Mourad: New Moroccan by Mourad Lahlou Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle The Way to Cook by Julia Child Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child The Pat Conroy Cookbook: Recipes and Stories of My Life by Pat Conroy The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures by Auguste Escoffier Nothing Fancy by Alison Roman Dining In: Highly Cookable Recipes by Alison Roman The Zuni Cafe Cookbook by Judy Rogers

Hi Pickles!This week, we continue our cookbook challenge with a beautiful chick pea curry taken from The Minimalist Bakers book, Everyday Cooking!We talk about a creative way that IKEA is interviewing candidates for their Technology & Innovation departments. Sam gives us some insight into what it takes to create audio books, and talks about her current project. We'll introduce you to a couple of innovative vegan chefs that are offering virtual vegan cooking and baking classes. Thanks so much for listening!!! Here are links to everything we discuss: The Minimalist Baker     https://minimalistbaker.comIKEA 3D Meatballs      https://about.ikea.com/en/newsroom/2022/01/31/ikea-invites-tech-talents-for-a-job-interview-over-3d-printed-meatballsSam's Latest Book     https://www.audible.com/pd/Confessions-of-an-Animal-Rights-Terrorist-Audiobook/B09RCXMDL2Fraser Fitzgerald Fraser Cooks     https://www.frasercooks.orgN.Nicole Boyd Studio Vegan      https://www.studiovegans.comSupport the show

Israel born chef and food writer,Yotam Ottolenghi presides over something of a food empire, with hugely successful restaurants, delis and cafes in London. His latest cookery book, Shelf Love is a collaboration with Ottolenghi Test Kitchen chef Noor Murad, who comes from Bahrain. It is full of everyday tricks to make home cooking easier, and to be creative with what you already have in your pantry. Here's some delicious recipes, including Cauliflower Cheese Pie and Sweet Potato Shakshuka.

Israel born chef and food writer,Yotam Ottolenghi presides over something of a food empire, with hugely successful restaurants, delis and cafes in London. His latest cookery book, Shelf Love is a collaboration with Ottolenghi Test Kitchen chef Noor Murad, who comes from Bahrain. It is full of everyday tricks to make home cooking easier, and to be creative with what you already have in your pantry. Here's some delicious recipes, including Cauliflower Cheese Pie and Sweet Potato Shakshuka.

In this week's episode of The Less Stressed Life Podcast, Christa chats with Kristin Dovbniak with the Healthy Balanced Mama on how we can make food work well for us through easier everyday cooking Ideas for busy moms.Kristin shares her personal story of Blackbelt training, Italy adventures, to Chef and now Mom, and why she is so interested in nutrition and simplifying things for busy moms. She gives numerous tips to making meal prep work for individual families in a stress-free way. She even shares a few of her most loved recipes. KEY TAKEAWAYS:Generations ahead strongly influence how we view food- diet cultureNourish your body - You can love food and eat in a way that will nourish your body. Balance is key and every one is unique in their needs.How to Meal Plan/Prep in a way that works for you and encourages a healthy relationship with food. "Balance doesn't have to be hard!""Find the joy in eating"- Work through the reactions, not avoidance foreverFlexible Meal Prep- what is it, strategies to easily implementPlan for 3-5 days, the entire week can be super overwhelmingUse "Family Favorites" list so you don't have to reinvent the wheelHave a "Want to Try" list/Pinterest BoardSlow cooker/InstaPot for busy eveningsChoose recipes with similar ingredients to prep aheadExamples of meals, subbing out proteins, diversity in what we eat, sheet pan recipesMoms in "Survival Mode"- You can't help others when you are not good. Take care of yourself so you can show up for others"MENTIONED IN THIS EPISODE:Finish: Give Yourself the Gift of Done book by Jon AcuffKristin Dovbniak is a certified holistic health coach, intuitive eating counselor, and trained chef. Her passion is to help women uncomplicate eating and stress less about food to bring joy back into eating again! She serves women worldwide through her podcast, The Healthy Balanced Mama Podcast, and her online courses by integrating intuition and intention for a less-stressed, healthier, and more joyful relationship with food. She lives on an island off the coast of New England with her two sweet and spunky sous chefs, Sage and Wren, where you can usually find her in the kitchen.WHERE YOU CAN FIND KRIS:To learn more, follow her on Instagram @healthymamakris or on her blog and website www.healthymamakris.com where she shares tips on balanced eating, flexible meal planning, simplified food prep, and confident cooking.WHERE YOU CAN FIND CHRISTA:Personalized functional medicine with Christa Biegler:http://www.lessstressednutrition.comLess Stressed Life Podcast:http://www.lessstressedlife.comLess Stressed Life Facebook Page:https://www.fb.me/christabieglerrd/

Jean Marc Fullsack Jean-Marc Fullsack was born in France where he was trained in classical French cuisine. He graduated from the Hotel and Restaurant School in Strasbourg. His cooking experience includes first class restaurants, Hotels, Private Clubs and Food service management in the Health Care industry. Jean-Marc was Instructor at the California Culinary Academy where he taught classes and operated a restaurant specializing in Healthy Cuisine. This expertise brought him to the Preventive Medicine Research Institute (PMRI) with Dr. Dean Ornish. Jean-Marc contributed to Dr. Ornish’s bestselling books "Eat More Weigh Less" and "Everyday Cooking with "Dr. Dean Ornish”. As the executive chef for Lifestyle Advantage and the Dr. Dean Ornish Program for Reversing Heart Disease, Jean-Marc developed wide variety of exemplary dishes for those committed to a low-fat whole foods nutrition plan. David Barnes David Barnes is the Global CEO and Co-Founder of Zulu Labs in Melbourne, Australia. After researching the effect that various DMARC entries have on a domain and what the outcomes mean to organizations and their business units I defined DMARC Compliance Vs DMARC Conformance after developing and publishing the first algorithm (freely available on GitHub) to programmatically check if a domain is secured from being used in a spoof attack.

Amanda Frederickson's "Fridge Foraging" series empowers people to cook with what they have in their fridge and pantries. That skill is coming in handy during the time of COVID-19.Amanda Frederickson started her Instagram series, "Fridge Foraging" as a way to empower people to cook with what they have in their fridge and pantries. That skill is coming in handy during the time of COVID-19, with trips to the grocery store limited. She has also created a new cookbook, Simple Beautiful Food: Recipes and Riffs for Everyday Cooking, which features more than 100 recipe ideas with a photo to accompany each one.In the book, she also provides “choose your own adventure” riffs, where one ingredient is used in many different ways, giving you greater flexibility and confidence in the kitchen.Listen as Amanda joins Dr. Bond to share some examples of the recipes included in the book -- as well as why eating healthfully doesn't have to be difficult.

Amanda Frederickson's "Fridge Foraging" series empowers people to cook with what they have in their fridge and pantries. That skill is coming in handy during the time of COVID-19.Amanda Frederickson started her Instagram series, "Fridge Foraging" as a way to empower people to cook with what they have in their fridge and pantries. That skill is coming in handy during the time of COVID-19, with trips to the grocery store limited. She has also created a new cookbook, Simple Beautiful Food: Recipes and Riffs for Everyday Cooking, which features more than 100 recipe ideas with a photo to accompany each one.In the book, she also provides “choose your own adventure” riffs, where one ingredient is used in many different ways, giving you greater flexibility and confidence in the kitchen.Listen as Amanda joins Dr. Bond to share some examples of the recipes included in the book -- as well as why eating healthfully doesn't have to be difficult.

365: A Year of Everyday Cooking & BakingBy Meike Peters Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors.Meike Peters: My name is Meike Peters. I live in Berlin and my latest book is 365: A Year of Everyday Cooking and Baking.Suzy Chase: This cookbook has solved the age-old question, what shall we cook tonight with a recipe for every day of the year. All of this started with your blog, Eat In My Kitchen, in 2013 where you shared one dish every day for a year. Tell us about that.Meike Peters: So one day I decided I'd like to find out a little bit more about blogs. At that point I didn't know anything about blogs and seeing that I love cooking, I love writing, I love photography, my boyfriend at one point just said, "Why did you don't you just start a blog?" I had been working in the music industry for 15 years and I felt ready for a change. So I decided, okay, I'm going to share one recipe every day on my blog, Eat In My Kitchen, and really I had no experience. I didn't know anything about it, so I really just jumped into it.Meike Peters: I thought it can't be that difficult. We cook every day or I cook every day anyway, so I might as well just share the recipes. It turned out to be a bit more time-consuming than thought because it's one thing to cook, but it's something totally different to take a picture, to write about it. All of this took relieve much, much longer. So in the beginning we, we always ate cold food because we had-Suzy Chase: Okay, I get that.Meike Peters: So I changed a few things. Then I decided, okay, the recipes I share on my blog, I have to cook a little bit earlier. I also shoot just with daylight. I just had to adjust my cooking, my shopping, my timing a little bit. But in the end it was an amazing experience that led to two cookbooks already.Suzy Chase: You say the kitchen isn't a place where we have to perform. If we're a home cook who doesn't love love love to cook, how do we take the pressure off and unwind in the kitchen?Meike Peters: I think we shouldn't go into the kitchen with any expectations. I mean obviously we all want to eat good food, but it's kind of like with everything. If we put pressure on us, we will never perform as well. If we just see it as an experimental space where we can try out new things where we are totally free of any expectations. We just do what you feel like. We give our best and hopefully it will taste good. If it doesn't taste good we just tried another time. I think that's the most important thing. And then I think food is something it should be just enjoyment. It's nothing where we have to prove something to other people. So there's no need to choose complicated recipes, for example. That means we might have to spend more time in the kitchen than we actually have or it might stress us out.Meike Peters: For me, that is not what cooking and food is about. It should make us feel happy. It should relax us. It is something that we share with other people and the people around us want us to be happy as well. They don't want us to cook something super complicated that might taste amazing, but we are totally exhausted after we've done it. So I think it has a lot to do with just winding it down. Maybe sometimes cooking something that's a bit more simple, adjusting it to our mood and also to our schedule. If we have a very, very busy day, we can just go for a more simple recipe and just looking at what do I actually feel like, and then take it from there.Suzy Chase: I do like how simple and quick these recipes are in the cookbook. Talk about your approach in developing a recipe for every single day of the year.Meike Peters: So first of all, I believe in good produce. That's always a starting point. When you have good vegetables, tasty fruit, you don't actually have to do much with carrot, with a zucchini, with an eggplant. You don't have to do much with it. But it's super important that the quality's actually good and therefore we have to stick to the seasons. Ideally we go for produce that comes from the area where we live. So that is always my starting point. And then sometimes I feel like experimenting and adding maybe one or two different flavors, playing with spices or herb or just for example, adding fruits to a savory dish. That was something that I started to enjoy a lot in the last few years that I just combined things sometimes that are maybe it's not the first combination that comes to mind, but it adds a bit of excitement.Meike Peters: I mean we all love a bowl of warm pasta sometimes just with olive oil and Parmesan. And sometimes we just feel like something that excites the taste buds a bit more and that is a bit more something new. So very often it starts that I just go to the market and I see a vegetable, for example. And then all of a sudden, ideas come up what I can do with it. Where it exactly comes from, I can't really say. I think sometimes I think it's a bit like a composer who can't explain to you where a song or where the lyrics come from. Ideally, they're just there and it's good. Luckily with food comes quite naturally to me. It's just when I'm in the right mood it just comes.Meike Peters: And then I have certain ideas in my head and I try them out. But it's something that comes very intuitively. I think maybe it has a lot to do with the fact that I've been kind of cooking all my life. I spent a lot of time in the kitchen with my mother. Being surrounded by food all the time, by people who play around with ingredients, it just inspires me very intuitively.Suzy Chase: So you're German and you grew up in Germany, but what is your connection to Malta?Meike Peters: My boyfriend is half American, half Maltese. He lived most of his life in Malta and we got together 14 years ago. When we are in Malta, we live with his family and that gives you a very deep insight into the culture. I always say when you are a part of a Maltese family and when you visit them, it's like a wave. It sucks you in. It just spits you out again when you leave the country. So it's a very, very intense experience. We spend a lot of time there. We live with this family.Suzy Chase: You live in the same house?Meike Peters: Yeah.Suzy Chase: Wow. Is it big?Meike Peters: It's a big house, but he has three siblings. Family lives very close by. You do a lot with the family. It can easily happen that you go to a restaurant with a family three times a week. Two times a week you would go to the beach with them. It's a lot about family. But I'm lucky he has a beautiful family, many women. There are a lot of women in his family and we always have a good time. We all love to eat well. It is a different kind of family concept in the Mediterranean to Germany, for example. It is very close. There's a lot of love that is shared and shown really. Love is shared very openly. And I was welcomed.Meike Peters: It still overwhelms me sometimes how much they made me a part of this family. But this really gave me the chance to have a very, very deep insight into this culture that is so different to what I grew up in. I mean I'm quite German and it influenced so much of me. My humor changed totally. My cooking obviously was influenced. But I think I also slowed down down my pace a little bit, so it had a big effect on me as a person.Suzy Chase: Talk about how Mondays, Wednesdays, Fridays, and Sundays call for different recipes.Meike Peters: There is something I experienced a little more through the blog even, that we all have certain desires, long for different recipes during the week. What I noticed very often that everybody hates or often people hate Mondays. But I really thought that, man, that poor day of the week. It deserves a bit more and the easiest way to create a bit of happiness is obviously food. And I thought, yeah, let's just create a dish that you can easily prepare after a stressful day of work on a Monday, but that gives me this feeling of like a bit of dolce vita. So pasta is the best example. You just throw together a simple but nice pasta dish and maybe it wakes up some holiday memories.Meike Peters: It just creates something special. You have a glass of wine with it maybe. An exciting salad during the week that is super easy to prepare, but it has a lot of color, it has a lot of flavor, and it excites us. Or on Wednesdays, for example, on the blog I introduced a series many years ago, which was called the Sandwich Wednesday and people love that. It's just, okay, on a Wednesday I make a very special sandwich creation. I tried to include this rhythm that I experienced on the blog. I tried to follow that also in this book.Meike Peters: So these are all very simple things that are easy to plan, but that can add a bit of excitement or relaxation to our weekly rhythm. And again, it can also take this pressure off cooking and replace it with, wow, I actually have something nice to look forward to in the evening. I'm going to prepare something that tastes good. That looks nice, that it is fun to prepare.Suzy Chase: 365 is dedicated to the investigative Maltese journalist, Daphne Caruana Galizia. Tell us about her.Meike Peters: So three years ago when my last book came out, Eat In My Kitchen, I was interviewed by Daphne in Malta because Daphne was a political journalist, but she also had her own food magazine. So she interviewed me for her magazine and we clicked immediately. It was strange because people had kind of warned me almost of her. I think people were scared of her. When I met her I was so surprised. There was this woman that was so soft, almost shy and sweet. She was the warmest person. It was totally different to what I expected, and we stayed in touch. We often exchanged emails about our culinary work.Meike Peters: Then in 2017, she dug a bit too deep in the dirt of some people and she was assassinated. That hit me extremely hard because never before in my life someone was killed in my environment. Never before had I imagined that this could happen in Malta. I think I still need some time to find my way to deal with it. Also too, it really defined my relationship with Malta. it really changed a lot. When it happened, shortly after that I decided to work on a new cookbook. Somehow Daphne was on my mind the whole time while I was working on this book, on 365. When it came to the question, who am I going to dedicate this book to? For me, it was obvious that I would dedicate it to her because somehow it is deeply connected to her. She loved food so much. She was a woman that was very close to my heart and who's not here any more.Suzy Chase: I could see why people were scared of her because she investigated several high profile figures, including the prime minister and other Maltese officials and politicians and they planted a bomb under the seat of our car. It's like the Mafia. I read that three men are facing trial for the killing, but the people who ordered it have not been identified.Meike Peters: The whole family is trying very hard. People outside Malta and also a few people in Malta, they try very hard to push the case and to find the people behind, but it seems like that at the moment there is still a lot of people who don't want the truth to come out. But I believe that the truth always comes out at one point. Maybe I want to hope that this will happen here as well. But it's a very, very, very hard time. For example, there isn't even an official memorial at the moment. There is opposite the court in Valletta, Valletta is marked as capital. There is a place where people put down flowers and letters and pictures for Daphne every day.Meike Peters: So it became of a place to remember her, to remember Daphne. This place is being cleared every day. There are always people who take the flowers and everything away. This is just very painful to see, for the family especially. I really hope that at one point, maybe the pressure from the outside has to become stronger, that the truth comes out.Suzy Chase: Well, I think there's a little hope now because I read a recent BBC article that said Malta is finally going to hold an inquiry and they've enlisted a retired forensics expert.Meike Peters: We have to see what all of this will lead to, what people say, what they're going to do, and how much they actually allow to come out. I'm not sure.Suzy Chase: Well, we'll be watching. So back to the cookbook.Meike Peters: Yes.Suzy Chase: Last week I made these recipes, roasted grapes with Burrata and prosciutto on page 228. This dish impressed by husband. Can you describe it?Meike Peters: I just thought, okay, I love the combination of cheese and fruit. So it was basically, okay, I have the nice Burrata. What can I add? There were the grapes. It's possible that I just saw a plate of grapes in front of me and I thought, "I might as well roast them." The flavors become a bit more concentrated. It becomes a bit more candy-like even, and then the roasted rosemary adds a bit of a woody note. That is basically how I often come up then with these recipes. It's just these two, three, four elements in my head and it's like at one point they find together and it makes sense. This dish, it can be a beautiful starter for dinner party or in summer this can ... You just have a nice loaf of bread and a bottle of wine and that's dinner.Meike Peters: I love it when these flavors, a few, just not many, a few flavors come together and they make sense together. You have this also visually really beautiful dish that doesn't take very long to prepare it. These roasted grapes also taste good, so you can just prepare a bigger bunch and you can also add them on top of polenta. That's also very, very nice. We had that at the book launch. There's one recipe where I add them on bruschetta with a bit of Stilton. So that's also a good way to take the pressure out of daily cooking. You just prepare bigger portions of something and then you use it for different dishes. Or on top of soup, the roasted grapes are also great on top of a hearty parsnip, pumpkin, or potato soup. So you can really play with these elements and use it for different recipes.Suzy Chase: I also made your mashed sweet potatoes with coriander on page 228. I mean those were so easy and delicious.Meike Peters: It's funny. We're going to make that tonight. I just bought the sweet potato for this.Suzy Chase: It's Friday.Meike Peters: It's Friday, exactly. You can have it on its own. You can add, of course, a German fried sausage to it. We love that sometimes. These kind of mashed potatoes, mashed sweet potatoes, it's a technique that ... Technique, you can't really call it a technique. But it's a kind of recipe that my mother makes very often because traditionally mashed potatoes in Germany are made with milk and butter. One day my mother made mashed potatoes with olive oil and she just chopped up the potatoes very roughly. And then I decided, okay, it might be nice to add a bit of lemon zest or some fennel seeds or coriander seeds and instead of having the normal yellow potatoes, I just used sweet potatoes.Meike Peters: I think cooking is when you go through the world with open eyes. There are always people around you who prepare something that you might have not thought of before or they just use it in a different way, and then you just play with it a bit.Suzy Chase: So the last thing I made was from page 230, and that was your recipe for Trout al Cartoccio. Is that how you pronounce it?Meike Peters: Cartoccio, al Cartoccio.Suzy Chase: Cartoccio, with artichokes, parsley, and juniper berries. Talk about how trout has a lot of character.Meike Peters: Trout is, because they live in lakes and they have a very, or in rivers, and they have a very earthy taste. It's not like seafood, fish that lives in the Mediterranean. It can even be a bit sweet sometimes. It's very fresh. It's totally different to the fish that I grew up with because I grew up in the countryside. So for me, fish was very much fish that lives in rivers and lakes. Seeing that it has this earthy taste, it can really deal with other flavors, with strong flavors very, very well. Very often when I buy trout, I just see, hey, what do I have in the fridge? What do I have in the pantry? And then one day there were artichokes, olives, parsley, and then I just felt like I'm going to throw that together and it tasted really, really good. It's a fish that can deal very well with a lot of flavors.Suzy Chase: Now to my segment this season called My Favorite Cookbook. Aside from this cookbook, what is your all-time favorite cookbook and why?Meike Peters: This book is not really one of these pretty cookbooks where it's about pictures. The pictures that are in there are really very practical pictures. You see how the dish is going to look, but it's not about, wow, is this a mouth-watering picture? It a different kind of cookbook where it was really just about having good recipes. The techniques in this book, all the recipes are very precise, the way the meat is cooked, the way the vegetables are cooked. It's all very precise. It all works out. It's not very experimental, but it's really the basic. When you understand this, then you can play with it and add your own things to it. But this book is it combines all that I love.Suzy Chase: What's it called?Meike Peters: This is How South Tyrol Cooks. The German title is, and I think there's just because in this region, in this area, they speak German and Italian. This is How South Tyrol Cooks and the three authors are called Heinrich Gasteiger, Gerhard Wieser, and Helmut Bachmann.Suzy Chase: Well, thank you so much for coming on Cookery by the Book Podcast.Meike Peters: Thank you very, very much for having me.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Learn more about Everyday Herbal at CulinaryNutrition.com/Herbal Today is the day we’re sharing a taste of our brand new course with our favourite ways to integrate herbal remedies into everyday cooking and living. SHOW NOTES: http://culinarynutrition.com/podcast COURSE DETAILS: http://culinarynutrition.com/herbal  In this episode we cover: - How to take your broth to the next level - Meghan’s secret to an extra super powered smoothie and elixir - What is a tincture - How to integrate tinctures into daily life - A powerful way to increase nutrition and flavor of your salads.

Listen for details on a chance to win one of Eight FREE memberships to my online course, REVIVIFY. In honor of National Chocolate Day you'll hear about why we crave chocolate..or at least why scientist THINK we crave chocolate. I'll also share my favorite resource for plant based delicious chocolate treats, so you can have all the flavor without the sugar and the inflammation. You'll hear about an Ayurvedic herb whose western popularity is not only growing rapidly because of its effectiveness in managing blood sugar, but clinical studies isolated an active part of this herb and used it to create a well known pharmaceutical that is used in managing blood sugar. Resources for this episode: Chocolate...food or drug? The Minimalist Baker No Bake Vegan Brownies The Bliss of Chocolate, An Ayurvedic Perspective Banyan Botanicals Shardunika Powder - Certified Organic, 1/2 Pound - Gymnema sylvestre - Supports healthy blood glucose levels and proper function of the pancreas* Banyan Botanicals Sweet Ease - Certified Organic, 90 Tablets - Reduces Kapha and Promotes Healthy Blood Glucose Levels Minimalist Baker's Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes The Breast Cancer Recovery Coach Website

Find Jackie at jackiekashian.com; In addition to Memory by Lois McMaster Bujold & The Gospel According to Jesus by Stephen Mitchell, we talked about: Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman; the Broken Earth series by N. K. Jemisin; the Jack Reacher books by Lee Child, and Out of the Silent Planet by C. S. Lewis

She is the author of Everyday Dorie, the way I cook, Amy chatted with Dorie Greenspan.

We've spent a fair amount of time on the podcast talking about food — our personal food philosophies, how our health has been transformed through food, the pros and cons of local food, and even our favorite guilty pleasures. One area we hadn't focused on until today, is where we find and maintain inspiration in the kitchen. We start the conversation with stories around when we first got comfortable with cooking and being in the kitchen. We then touch on our current habits, from menu planning to food prep in order to get delicious meals on our respective tables. And because no one is immune to food ruts, we also spend a fair amount of time talking about where we find our mojo again. In typical N+F fashion, we come from completely different backgrounds and eating styles, and yet, we have similar tools and techniques that we draw upon when it comes to food. What about you? What are your favorite resources? Where do you find inspiration around food? What gets you excited about being in the kitchen or eating in general? And if you're not super into cooking, what have you been wanting to sample and what gets you excited to try something new?   Topics Discussed: How we got comfortable in the kitchen How our eating habits have shifted over the years Menu planning, grocery lists, food shopping and how that works for us Technique and ingredient-based cooking Simplicity when it comes to ingredients and meal prep Handling food slumps and getting bored with cooking Staple recipes and what we cook most often Our favorite resources — cookbooks, blogs, and tools Resource Links: Rachael Ray 30-Minute Meals Barefoot Contessa Project: Food Budget (2015) Menu Planner Templates: Themed Weekly + Breakfast, Lunch, and Dinner Planner Betsy's Pinterest Boards Emily's Pinterest Boards Blissful Basil by Ashley Melillo The Minimalist Baker’s Everyday Cooking by Dana Shultz Deliciously Ella by Ella Woodward Damn Delicious Minimalist Baker (blog) Vegan Italiano by Donna Klein Quick-Fix Vegetarian by Robin Robertson More Great Good Dairy-Free Desserts Naturally by Fran Costigan refresh: contemporary vegan recipes by Ruth Tal Hit us up: Twitter: @nandfpodcast and #nandfpodcast Facebook: nourishandflourishpodcast Email: hello@nourishandflourish.us

  The secret to losing weight? It might not be what you think it is. In this episode, we go straight to the source and interview a doctor about healthy eating, exercise, and what's most important for losing weight. Then, we interview our favorite Youtube fitness instructor to see if she agrees (spoiler alert: she does). Plus, our favorite delicious yet healthy recipes starring superfoods and Thai sweet potatoes. Why you shouldn't exercise to lose weight | Vox   Superfood salad | A Couple Cooks Thai baked sweet potatoes | A Couple Cooks via Minimalist Baker's Everyday Cooking   Dr. Andrew Overhiser | Instagram   Rebecca-Louise and her Youtube channel of workout videos Website | Instagram | Facebook A Couple Cooks on Instagram and Twitter

This week, we go nuts over one of the best burgers we’ve ever tasted, and it happens to be vegetarian. The burger is from blogger and cookbook author Dana Shultz (a.k.a. The Minimalist Baker). We talk to Dana about her Thai Peanut Burger, among other recipes in her new book, Minimalist Baker’s Everyday Cooking. Mark Raymond shares a great organic value white wine. Alex reports back on his experiences with weekly-recipe kit company, Hello Fresh, and Anthony inspires you to give mimosa the morning off with his latest cocktail, which is perfect for Mother’s Day brunch and bridal showers. For dessert, we take nachos in a sweet direction with chocolate-covered tortilla chips. Finally, because we’re seeing temperatures in our region rise up into the 70’s, we’re talking grilling again (get used to it!). Faith and the gang discuss Cook’s Illustrated’s grilling tips and the best grills to buy. Photo: Copyright © 2016, Dana Schultz.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Power-blogger Dana Shultz, with her new cookbook, Minimalist Baker’s Everyday Cooking; then, Imam Sohaib Sultan, a Princeton professor and author of The Koran for Dummies with a Muslim view on veganism and animal rights.

Sure, Lemonade just dropped. But so did The Minimalist Baker’s Everyday Cooking cookbook. The Minimalist Baker’s Dana Shultz joins me this week to talk about both, plus a whole bunch of other things.  Listen in to hear all the things Dana had to eat, the people she thought were neat, and all the things that made her say […]

This is the show that scones built: We tasted the incredible, totally vegan scones of Chef Mark Reinfeld, and knew that we wanted to introduce the author of The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking and the upcoming The 30-Minute Vegan’s Taste of Europe: 150 Plant-Based Makeovers of Classics From France, Italy, Spain ... and Beyond to our listeners.