Podcasts about fany gerson

Today on the show, we welcome Fany Gerson into the studio. Fany is the chef and owner of a diverse roster of New York City food businesses, including La Newyorkina, famous for ice cream and paletas, and Fan Fan Doughnuts, which was recently named a James Beard Award semifinalist. In this episode, we talk about her amazing career, her many cookbooks, and what it's like to run a restaurant in these tumultuous times. Fany is one of my favorite people in food, and I hope you enjoy our conversation.Also on the show we present to you a spring restaurant preview of sorts. Aliza and Matt go over a number of restaurants they want to visit. They are opening their Apple Notes "Restaurants" page for all to see, and land on some good ones, including Zimmi's, Golden HOF, Sunn's, Smithereens, Rasarumah, Cafe Kestrel, and many more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. READ MORE:Mexican Desserts and the Magical Can [TASTE]This Is TASTE 87: Fany GersonBuy: Paletas, My Sweet Mexico, Mexican Ice CreamSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fany Gerson joins us this week to share all about her journey to becoming the amazing chef and business owner that she is today. Fany is a chef, cookbook author, mom, and James Beard award nominee. Today, she shares how her first restaurant and cookbook were born out of a dark time in her life, and how she has grown to be the person she is today. Fany's story is such an inspiration, and we are so grateful that she shared it with us today!    Follow Fany @fanygerson and La Newyorkina @lanewyorkina   Super Mamás  IG: @_supermamas  Facebook: Super Mamás  Twitter: @_supermamas   Website: http://supermamas.com/    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson. Traveling from Mexico City to Veracruz to Oaxaca, we explore regional confections like chili-flavored paletas and guava and cheese doughnuts. Plus, we take a seat at the Noir Bar with writer and television host Eddie Muller, who infuses classic cocktails with a cinematic twist; Martha Barnette and Grant Barrett of “A Way With Words” unpack the history hidden in your spice cabinet; and we prepare a very crispy Korean Fried Chicken. (Originally aired June 2, 2023.)Get the recipe for Korean Fried Chicken here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

“I love matzo! I eat matzah year-round as a snack.” —Ashley Albert   “The goal is to do something out of the box that people wouldn't normally do to give matzo a rebrand.” —Jeremy Nelson Passover is a joyous springtime holiday that celebrates freedom and renewal. At the heart of the Passover seder meal and ritual is matzo, an unleavened flatbread that represents the hurried departure of the Israelites from ancient Egypt. Made simply of flour and water, matzo takes center stage during the week-long celebration as a symbol of the oppression the Jews endured.  However, modern chefs and food entrepreneurs are putting a fresh spin on matzo, rebranding it as a versatile ingredient for light and healthful spring recipes. Companies like The Matzo Project are keeping matzo traditions alive while introducing new ways for people to celebrate Passover with healthful, innovative recipes.   The Matzo Project Founder, Ashley Alberts returns to the Essential Ingredients Kitchen along with Floura's Chief Product Officer, Jeremy Nelson to share new recipes and partnerships that are continuing to push the boundaries of what's possible with Matzo.   Tune in as Justine, Ashley, and Jeremy share the beginnings of The Matzo Project, Jeremy's journey as a plant-based chef, a recipe for Mexican Matzo Ball soup from Chef Fany Gerson, exciting new potential products from Ashley and Jeremy's collaboration, and more.   Meet Ashley:  Ashley Albert is an accomplished American voice actress, singer, and entrepreneur, born in 1973 in Miami Shores, Florida. With a multifaceted career spanning various industries, Ashley has left an indelible mark on each endeavor she undertakes.   However, Ashley's entrepreneurial journey took an unexpected turn when she revisited a long-dormant idea from her past. In collaboration with her old friend Kevin Rodriguez, Ashley resurrected her concept of artisanal matzo, inspired by a childhood encounter with her neighbor's pizza shop. What began as a nostalgic reminiscence evolved into "The Matzo Project," a thriving enterprise that revolutionized the traditional Jewish cracker.   With unwavering determination and a commitment to quality, Ashley and Kevin embarked on a journey to redefine matzo, infusing it with innovation and culinary excellence. Their meticulous attention to detail, coupled with a bold and unconventional approach to branding, propelled The Matzo Project to unprecedented success. From humble beginnings in a small bakery in Coney Island to securing coveted placements in prestigious establishments like Zingerman's and earning recognition from cultural icons like Oprah Winfrey, The Matzo Project has become a testament to Ashley's entrepreneurial vision and Kevin's dedication.   While Kevin oversees the day-to-day operations of The Matzo Project, Ashley remains actively involved, infusing her unique perspective and creative flair into every aspect of the business. As she reflects on the remarkable journey they've embarked upon, Ashley's pride in their accomplishments is palpable, serving as a testament to the power of perseverance, creativity, and the enduring bond of friendship.   Website X Instagram LinkedIn   Connect with Matzo Project: Website Facebook Twitter Instagram Meet Jeremy:  Jeremy Nelson is a Michelin-starred chef from San Francisco and the Chief Product Officer at Floura. He has over 15 years of experience in the culinary industry with a background in plant-based and health-supportive cooking. At Floura, he applies his culinary expertise to develop delicious, nutritious products using upcycled fruits and vegetables. Jeremy is passionate about connecting with others through food and creating options that are good for both humans and the planet. In his role, he oversees product development and ensures Floura's recipes deliver on taste, nutrition, and sustainability.   LinkedIn Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 00:59 Beginnings: The Matzo Project   04:17 Meet Chef Jeremy 06:12 Matzo and Ricotta Dumpling Recipe 07:45 Mexican Matzo Ball Soup Recipe 08:38 Matzo All Year Round   

She's My Cherry Pie is on a little break, so we're dipping into the archives and re-airing our episode from last year with Fany Gerson, Mexican dessert authority, cookbook author, and entrepreneur. She joins host Jessie Sheehan to talk all things doughnuts. Fany's become known for her creative and artisanal takes on the beloved American treats via her Brooklyn shop, Fan-Fan Doughnuts. (Fany is also the founder of La Newyorkina, which specializes in paletas.) She's been making doughnuts since 2010 and has lots to share about frying, fillings, and flavors. If you're curious about the doughnut-making process, don't miss this episode. Want to bake along? Here is Fany's recipe for Strawberry Jelly Doughnuts.Thank you to Plugra Premium European Butter and California Prunes for supporting our show. 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 Fany: Instagram, La Newyorkina, Fan-Fan DonutsMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson. Traveling from Mexico City to Veracruz to Oaxaca, we explore regional confections like chili-flavored paletas and guava and cheese doughnuts. Plus, we take a seat at the Noir Bar with writer and television host Eddie Muller, who infuses classic cocktails with a cinematic twist; Martha Barnette and Grant Barrett of “A Way With Words” unpack the history hidden in your spice cabinet; and we prepare a very crispy Korean Fried Chicken.Get the recipe for Korean Fried Chicken here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

What started off as a treat only enjoyed by the elite soon took over as a yummy bite that all could enjoy. Eva and Maite dive into the origins of nieve (ice cream) and also explore how this dessert was elevated when sugar was added. Plus - chef/owner Fany Gerson, of La Newyorkina (a frozen treats and baked goods shop in New York) joins the show to talk about why she decided to open up a company dedicated to the sweetness of Mexico.    Maite's Recipes: Tequila Ice Cream (Yummy with Mezcal, too!)Acocado Coconut SorbetHibiscus Lime GranitaSee omnystudio.com/listener for privacy information.

Host Jessie Sheehan is joined by Fany Gerson, Mexican dessert authority, cookbook author, and entrepreneur, to talk all things doughnuts for the fourth episode of She's My Cherry Pie, Radio Cherry Bombe's new baking miniseries. Fany's become known for her creative and artisanal takes on the beloved American treats via her Brooklyn shop, Fan-Fan Doughnuts. (Fany is also the founder of La Newyorkina, which specializes in paletas.) She's been making doughnuts since 2010 and has lots to share about frying, fillings, and flavors. If you're curious about the doughnut-making process, don't miss this episode. If you're inspired to get baking, try your hand at Fany's special strawberry-jelly doughnut from her cookbook, My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats.Thank you to California Prunes for supporting She's My Cherry Pie. For recipes and more, visit californiaprunes.org.Subscribe to our newsletter and check out past episodes and transcripts here. She's My Cherry Pie is a production of Cherry Bombe magazine. Our theme song is by the band Tralala.More on Fany: Instagram, La Newyorkina, Fan-Fan DoughnutsMore on Jessie: Instagram, Snackable Bakes

In this episode, we explore the modern history of Jews in Mexico and focus on the intersections between culture, cuisine, food, and family. We start with with Monica Unikel, who has dedicated herself to preserving and telling stories of Jews in Mexico City through street tours and reviving Jewish cultural and communal spaces. We continue with Jewish Mexican bakers who are bringing their recipes, memories, and expressions of cultural innovation to Chicago, California, and Brooklyn. We hear from Tamar Fasja Unikel and Elena Vazquez Felgueres of Masa Madre, Dennis Rael of Los Bagels, and Fany Gerson of Fan-Fan Doughnuts and La Newyorkina. With each morsel of bagels, babka, challah, and more, we see the ways Mexico mixes with Syria, Ukraine, Lithuania, and beyond. Learn more about Joy and Conversation at www.joyandconversationpodcast.comLearn more about Project Mosaics, the 501(c)(3) education nonprofit that produces Joy and Conversation at www.projectmosaics.orgFollow Joy and Conversation on social media:Twitter- @JandCPodcastFacebook- @JoyandConversationPodcastYouTube- Joy and ConversationEpisode Credits:Joy and Conversation is hosted by Dan OsbornMusic supervision, editing mixing, and mastering by Nico Rivers (www.auraformaudio.com)Graphics and Klezmer theme song by Alec Hutson (www.alechutson.com & www.warbirdcreative.com)Website design by Jakob Lazzaro (www.jakoblazzaro.com)This episode featured music from Blue Dot Sessions (www.sessions.blue).Palms DownTarte TatinBundtCornicobKilkerrinDonnaleeEpisode photo by Dan Osborn

On today's episode of the podcast, we're talking to Fany Gerson, the pastry chef mastermind behind La Newyorkina, Dough, and, most recently, Fan-Fan Doughnuts in Bed-Stuy, Brooklyn. In addition to making some of New York's most legendary doughnuts, Fany has written extensively about the paletas, ice creams, and other sweets of Mexico, where she grew up. We talked about the secret ingredient that makes her yeasted doughnuts special, how the fan-fan (her signature eclair-like doughnut baton) came about, and some of the best, often-overlooked Mexican food in New York.Later on the show, hosts Anna Hezel and Matt Rodbard discuss the ever-present, ever-evolving world of fad diets.Additional Reading:Mexican Desserts and the Magical Can [TASTE]Inside Fany Gerson's Brand-new Doughnut Shop [Grub Street]The Best Advice After Trying Every Fad Diet? Just Eat. [TASTE]When SnackWell's Was the Flavor of Permissible Indulgence [TASTE]The Summer of Halo Top [TASTE]Buy Fany's cookbooks: My Sweet Mexico, Paletas, Mexican Ice Cream

On today's episode of All in the Industry®, Shari Bayer's guest is Fany Gerson, Chef and Founder of La Newyorkina, a Mexican ice cream and sweets company based in NYC; and Fan-Fan Doughnuts, a new doughnut shop in Bed Stuy, NYC.  A graduate of the Culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world.  As one of country's most authoritative voices on Mexican sweets, her work has been featured in The New York Times, Gourmet, Fine Cooking, and more.  Fany is a James Beard nominee and author of multiple cookbooks, including Mexican Ice Cream, Paletas, and My Sweet Mexico.  Today's show also features Shari's PR tip to invest in Instagram; Speed Round; Industry News Discussion about Tik Tok's explosive growth for content creators, particularly in the food space; and Solo Dining experience at Wylie Dufresne's Stretch Pizza at Gadi Peleg's Breads Bakery in NYC.   #allintheindustry #allindustry #sharibayer #chef #restaurant #culinary #hospitality #podcast #foodradio #hrn #nyc #fanygerson #lanewyorkina #fanfandoughnuts #doughnuts #paletas #sweets #mexicanicecream #fanfans #tunein Image courtesy of Fany Gerson.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast. 

Jorge Gaviria on tortillas, Steve Alvarez on Mexington, ATK on chilaquiles, Wesley Avila on tacos, Fany Gerson on flan, the importance of Mitla Cafe Broadcast dates for this episode: January 12, 2018 (originally aired) January 4, 2019 (rebroadcast) March 26, 2021 (rebroadcast)

Aaron and Zarela welcome Chef Fany Gerson of La Newyorkina and Fan Fan Doughnuts to explore an ingredient we all know and love: vanilla. When people think of this universal flavor, they don’t always think of it as a Mexican ingredient. But vanilla is indigenous to Veracruz. We’ll learn all about it – from how it’s produced (hint: it’s not a bean) – to Fany’s love of vanilla in her Paletas (Mexican ice pops) and her new Brooklyn shop Fan-Fan Doughnuts.Plus, Zarela shares one of her favorite savory recipes using vanilla, Pollo Papantla (chicken with orange juice and vanilla), and some family memories of growing up around the precious vanilla production.Photo Courtesy of Evan SungHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is Powered by Simplecast. 

Presented by: Rocio Carvajal Food history writer, cook and author. This interview features Chef Fany Gerson, best seller author and founder of La Newyorkina and Dough. Mexican Chef Fany Gerson is a successful business owner and a household name across America's major food magazines and specialised websites when it comes to traditional Mexican confectionary and frozen treats. Fany comes from a Ukranian-Jewish and Mexican heritage, the shared family-centred food culture of both have had a key role in the way she has developed her culinary identity. After training at the Culinary Institute of America and working for Michelin star restaurants she co-founded Dough, a doughnut-devoted artisan bakery with locations in Brooklyn and Manhattan. Dough was voted America's best doughnut shop in 2017. Later on she founded La Newyorkina, an ice cream and iced lollies parlour and catering services specialised in artisanal frozen Mexican treats and sweets. This insightful conversation is a truly unique opportunity to get up close and personal with one of Mexico's most acclaimed culinary ambassadors in the US who has built a very sweet empire with passion, resilience and enormous creativity. Get Fany's amazing books: http://www.passthechipotle.com/must-read-books-for-cooks Read more on this episode's blogpost: http://www.passthechipotle.com/interview-with-chef-and-entrepreneur-fany-gerson-ep-44 Check the Youtube version of this episode with extra material: Pass the Chipotle Podcast Follow and connect with Fany Gerson: Email: fanagerson@yahoo.com Website: https://www.lanewyorkina.com/ + https://www.doughdoughnuts.com/ Twitter: @fanygerson + @LaNewyorkina + @doughbrooklyn Instagram: @lanewyorkina + @doughdoughnuts Linkedin: fany-gerson Casa Publica restaurant Instagram: @casapublicabk Website: http://www.casapublicabk.com/ —————————————– Get your copy of Mexican Market food: http://www.passthechipotle.com/book/ —————————————– Newsletter: Subscribe here Twitter: @chipotlepodcast + @rocio_carvajalc Instagram: @rocio.carvajalc email: hello@passthechipotle.com web: passthechipotle.com Youtube: Pass the Chipotle Podcast Support this show on Patreon

El podcast Diarios de Innovadores (InnovatorDiaries.com) comparte historias de innovadores y personas influyentes de todas las áreas y ámbitos de la vida, para comprender los aspectos clave del éxito, y cómo las personas pasan de ser buenos en lo que hacen, a excelentes y sobresalientes. Nuestro objetivo es traer una historia de un experto de cada profesión (mentores virtuales) con el objetivo de inspirar y educar a otros, especialmente para los estudiantes. Esto los ayudará a mejorar sus propias carreras, negocios o estilo de vida. Creemos que la educación es la herramienta más importante que cualquier persona puede recibir y que debe ser gratuita y abierta para todos. Tenemos entrevistas y clases magistrales en inglés y español. Sí, un podcast bilingüe.

Chef Fany Gerson’s paletas, ice creams, and other Mexican-inspired treats are some of the best in town. When she’s not running her shop, La Newyorkina, and writing James Beard-nominated cookbooks, she’s home with her new baby and Leonard (aka Terremoto), the cat she didn’t intend to have. We find out how THAT happened in what may be the strangest cat acquisition story we’ve ever heard. We also talk cat-kid dynamics, optimism, oatmeal, and more. Plus! An extra-sweet Cat Quiz, and Fany invents an exciting new dessert inspired by Leonard. For more about this episode and a complete transcript, visit our website!Socialize with us on Instagram, Twitter and Facebook!Sign up for our newsletter!If you’re reading this far down, you probably like the show, so please rate and review us on Apple Podcasts!Xoxo, LTAC HQ See acast.com/privacy for privacy and opt-out information.

Food brings us together. Stories entertain us. The idea of authentic recipes and nutrition motivates us. A wave of entrepreneurs is going back to their roots to capitalize on all of this. We interview Fany Gerson, chef and founder of La Newyorkina and Dough, and author of the cookbook My Sweet Mexico; and Saskia Sorrosa, founder of Fresh Bellies. Plus, San Antonio Express-News columnist Maria Anglin makes a cameo to read an essay she wrote about being bilingual. Special thanks to Connor Button, who created the music, and Ben Louis, who helped us navigate the Radio Free Brooklyn studio.La comida nos une. Las historias nos emocionan. La idea de una alimentación sana nos motiva. Para hacer todo ello posible, una ola de emprendedores están acudiendo a sus raíces. Entrevistamos a Fany Gerson, chef y fundadora de La Newyorkina y Dough y autora del libro de recetas Mi Dulce México; y dialogamos con Saskia Sorrosa, fundadora de Fresh Bellies. Papillas con sabor ecuatoriano para que los bebés se acostumbren al ajo y no salgan consentidos. Además, María Anglin, columnista del diario San Antonio Express-News, hace un cameo y comparte sus reflexiones sobre el hecho de ser bilingüe. Especiales agradecimientos a Connor Button, autor de la música, a Ben Louis, que nos ha ayudado a navegar por los micrófonos de Radio Free Brooklyn… y a un señor de Valencia, España, que una vez le dejó a Guillermo una toalla en la playa. See acast.com/privacy for privacy and opt-out information.

Mexican Ice Cream Beloved Recipes And Stories By Fany Gerson

Ever wonder how your two pound burrito could possibly fit all of those ingredients without exploding? Well, that’s all thanks to masa, the corn flour used to make tortillas, sopas, and pupusas. While solid masa dough is traditionally sold in Mexican grocery stores in the refrigerator aisle, Bob’s Red Mill makes things easier by offering a nonperishable powdered version of the same stuff. In Spanish, masa harina literally translates to “dough flour”, and when mixed with water, transforms into a malleable dough that can be used in a variety of dishes. How is masa harina made? What is it used for? To learn more about the science behind masa (which involves the process of nixtamalization) Kat interviews Dave Arnold, co-host of Cooking Issues. Masa and cornmeal are made from the sameprimary ingredient, but they are processed quite differently and have different outcomes when cooked. After corn is softened by lime water, some of the oil is broken down into emulsifying agents, and corn proteins are bonded to each other in the process. That's what makes it possible to form a dough from masa without introducing a bonding agent, such as the gluten in flour. To get some tips about cooking sweet treats with masa harina, Kat visits Fany Gerson at the Flatiron location of Dough, her hand-made donut shop. Fany is one of the most authoritative voices on Mexican pastries and frozen desserts, and she shares a recipe for Tamal de Limón (Lime Zest Tamales) from her first book, My Sweet Mexico.

On this week's episode of Food Without Borders, Sari is joined by chef and author Fany Gerson of La Newyorkina. After a long trip to her native Mexico to write her first book “My Sweet Mexico” Fany returned to New York wanting to share and celebrate the amazing frozen treats & sweets of Mexico.

This episode features four admirable women, all strong advocates fighting for their own cause: Lydia Cacho, Jenny Saavedra, Fany Gerson and Sara Curruchich Cúmez.

This week on A Taste of the Past, host Linda Pelaccio is joined in the studio by Fany Gerson. A graduate of the Culinary Institute of America, Fany has worked in many kitchens, from the three-Michelin star Akelare in San Sebastian, Spain, to Eleven Madison Park and Rosa Mexicano in New York, where she developed her celebrated modern Mexican desserts. After returning from a long trip to her native Mexico to write her first book, My Sweet Mexico, she opened La Newyorkina to share and celebrate the amazing frozen treats and sweets of her homeland. Also joining them in the studio is Rosio Sanchez, the former pastry chef of Noma who opened her own taqueria in Copenhagen, Hija de Sanchez.

Cinco de Mayo may be a misunderstood holiday, but that doesn’t mean it can’t be a reason to celebrate Mexican culinary traditions. Today on Eat Your Words, guest host Talia Ralph is joined by Fany Gerson, co-owner of Dough, owner of La Newyorkina and author of two cookbooks – Paletas and My Sweet Mexico. Fany knows her stuff when it comes to the cuisine of Mexico, especially sweets. Tune in and get an inside look at Mexican desserts and what makes them so unique. This program was sponsored by Whole Foods Market. “You could write a whole encyclopedia on Mexican desserts!” [10:00] –Fany Gerson on Eat Your Words