Podcasts about fine cooking

We're in our cave era as we discuss our foodie memories of these specialty cheeses. We get real fancy with dumbwaiters, castles and a coat of arms as we look for a nice dense mass that isn't smeary and gluey. Matthew gaslights Molly and learns something new before dreaming big by dreaming small while Molly updates us on literal spilled milk.Fine Cooking potato galetteClassic GougèresThe production of Gruyère AOP video   Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

In today's episode I speak with Jamie Schler, an award-winning writer specializing in food and culture. Her stories are inspired by a multi-cultural family and 30 years living between France and Italy immersed in the culture.  We talk about cooking, food, chocolate, and how she does her research for newsletter writing and cookbooks! Jamie writes the IACP award-winning food blog Life's a Feast which was named in the Top 100 Food Blogs by both The Institute for the Psychology of Eating and Inspired Magazine; her work has been published in Fine Cooking, The Washington Post, The Kitchn, France Magazine, The Art of Eating, Modern Farmer, Paste Magazine, Leite's Culinaria, deliberateLIFE, among others. She has written for Huffington Post Food since the page's creation in 2010; and she has been featured on Saveur.com, South Carolina Living, RDV des Arts Culinaires, in Elle Magazine France, Living France, and France magazine. She was a finalist for a Saveur Magazine Best Blog Award in the category Best Writing.

 Today i'm talking with Tammy Donroe Inman who is a trained chef, cooking instructor, and award-winning author and photographer of the book New England Desserts: Classic and Creative Recipes for All Seasons which won the new england book of the year award.   Tammy sharpened her knives, testing recipes for Cook's Illustrated magazine and the TV show America's Test Kitchen. A former editor for Boston magazine, she's also written for Fine Cooking, Yankee, and The Boston Globe. Her first cookbook, Wintersweet: Seasonal Desserts to Warm the Home, received rave reviews from The Wall Street Journal, USA Today, and Publisher's Weekly. She lives outside Boston with her family, two high-maintenance cats, and a pair of well-worn roller skates. She's currently at work on her third cookbook. New England Desserts: Classic and Creative Recipes for All Seasons  https://amzn.to/48CMp9m Wintersweet: Seasonal Desserts to Warm the Home https://amzn.to/46yRuxH _________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

(with guest Nicki Sizemore) Do you have a favorite bowl?  A bowl that you nestle up in your hands and joyfully spoon delicious food into your eager maw?  I do!Not only do I have a favorite bowl…it's a locally made large flatish wooden bowl made from the deepest darkest walnut that I purchased at my favorite farm store, but I have  favorite spoons. Like the tarnished silver one with the slight hourglass bowl and rose embossed on the stem that I found at a thrift store.  Favorite knives.  Favorite copper drinking cups.  Favorite cloth napkins that I made from the left over curtain material in my first vintage pop-up trailer love, Shirley.  You get the picture.  Do you do that too?  Of course it helps that I LOVE to eat good food.  And let's be honest, good is completely subjective and for me ONLY refers to the fact that it tastes good and brings joy to my senses!  Well, my guest today knows all about that and has been bringing sensual, delicious food into my home for years!  Food I joyfully eat in that favorite bowl.Nicki Sizemore is a three time cookbook author, writer and educator.  She writes and publishes the newsletter (and podcast) Mind, Body, Spirit, FOOD, where she explores the rituals, traditions, and cultural influences around food, and how they connect us to our minds, our bodies, our spirits, the earth, and our communities.And I am a fan.  I am.  The kind that gets a little tongue-tied!More about NickiNicki Sizemore is a writer, cookbook author and educator.  As a trained chef, she spent two decades in the food industry, working as a recipe developer, food stylist and producer. She's the author of three cookbooks and is the publisher of the blog, From Scratch Fast. Her work has appeared in publications such as The Washington Post, Parents, Better Homes & Gardens, Real Simple, Eating Well, Fine Cooking, and others. Connect with her on social media @nickisizemore.A huge thank you for the support of our sponsor...Ricki Oldenkamp MarketingFor listeners of the podcast Ricki has a sweeter-than-a-caramel-macchiato offer for anyone wanting to dip their toes into working with her. She's offering her Strategy Matchmaker Session, normally $250, for only $97 for the first 20 people to take advantage of the offer.  (get more info here)www.rickioldenkamp.comtina@kinshiphandwork.com

Harold McGee writes about the science of food and cooking. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University. In 1984 he published On Food and Cooking: The Science and Lore of the Kitchen. Twenty years later, the revised and enlarged edition of On Food and Cooking was named best food reference of 2004 by the James Beard Foundation and the International Association of Culinary Professionals. In 2005, Bon Appétit magazine named McGee food writer of the year, and in 2008, Time magazine included him on its annual list of the world's most influential people. Along the way McGee published The Curious Cook: More Kitchen Science and Lore (1990), and has written articles and reviews for many publications, including The World Book Encyclopedia, Nature, Physics Today, Food & Wine, and Fine Cooking. He writes a monthly column, “The Curious Cook,” for The New York Times. (San Francisco, CA) November 2010 This video was produced by The Culinary Institute of America as an industry service to the International Olive Oil Commission.  Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

Bio: "Rose has been called the "Diva of Desserts," "the most meticulous cook who ever lived," and "Legendary Baker." And this accolade -- "If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one. Rose has published twelve books and a laminated pie booklet. Her Romantic & Classic Cakes (1981) was the cornerstone for her subsequent book: The Cake Bible (1988), which was inducted into the International Association of Culinary Professionals Culinary Classics. With the success of the most recent book, The Baking Bible (2014) and Rose's Baking Basics (2018), her publisher Houghton Mifflin Harcourt has contracted Rose for two books: Rose's Ice Cream Bliss (July 7 2020) and The Cookie Bible (pub date in fall of 2022). A luminary in the world of food writing, Rose was a Contributing Editor for over a decade to Food Arts Magazine, where "Rose's Sugar Bible" (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She also contributes to Food52, Los Angeles Times, The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose has been inducted into the James Beard Foundation/D'Artagnon Who's Who of Food and Beverage in America." James Beard Awards: Rose was a three-time winner of a James Beard Award: for her first book, The Cake Bible in both Baking and Desserts, and Book of the Year, 1989, and Rose's Christmas Cookies, Baking and Desserts, 1991. (From the Website Bio) Website: https://www.realbakingwithrose.com/ The Cookie Bible: https://www.amazon.com/Cookie-Bible-Rose-Levy-Beranbaum/dp/0358353998/ref=asc_df_0358353998/?tag=hyprod-20&linkCode=df0&hvadid=507843573010&hvpos=&hvnetw=g&hvrand=13240299371895225471&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032305&hvtargid=pla-1067579180565&psc=1 This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Lisa is joined by Elie Krieger who talks not only about great foods for the Fall, but her early years as a model and more!Host and executive producer of the cooking series “Ellie's Real Good Food” on Public Television and well known from her hit Food Network show “Healthy Appetite,” Ellie Krieger is the leading go-to nutritionist in the media today, helping people find the sweet spot where “delicious” and “healthy” meet. Her success can be attributed to her accessible way of offering tools for nurturing a richly satisfying, sumptuous lifestyle while cutting through the gimmicks, hype and extreme eating that permeate our world.Ellie is a New York Times bestselling, IACP and two-time James Beard Foundation award winning author of 7 cookbooks. She is also a weekly columnist for The Washington Post and has been a columnist for Fine Cooking, Food Network magazine and USA Today.Ellie is a registered dietitian nutritionist who earned her bachelors in clinical nutrition from Cornell University and her masters in nutrition education from Teacher's College Columbia University. Her latest book Whole in One: Complete, Healthy Meals in a Single Pot, Skillet or Sheet Pan was released in October 2019. She finds happiness living with her daughter and husband in New York City.

"Rose Levy Beranbaum is an American baker, cookbook author and blogger. She pioneered the reverse creaming technique of cake-making. In this process, the fat and flour are mixed first before adding the remaining ingredients. By coating the flour in fat, gluten development is inhibited, helping to prevent toughness Rose has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” And add this recent accolade—-“If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.” Rose's first book, The Cake Bible, was the 1988 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 38th printing. Rose's Christmas Cookies, was the 1990 winner of the James Beard Best Book in the Dessert and Baking Category. The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books “Best of the Best: The Best Recipes from the Best Cookbooks of the Year” and Coffee & Cuisine “Best Cookbook” award. Rose's newest and most comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher's Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires. Steadfast in the world of food writing, Rose is a Contributing Editor to Food Arts Magazine where “Rose's Sugar Bible” (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She is also a contributor to The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose is a popular guest on major television shows (The Today Show, The Early Show, Martha Stewart, Charlie Rose, The Food Network, and PBS: Master Classes of Johnson & Wales, and Seasonings with Dede Wilson). Rose is currently working on her second season of “Baking Magic with Rose Levy Beranbaum” on PBS stations across the country." Website https://www.realbakingwithrose.com/ If you like this podcast, let me know by "buying me a coffee" link below. https://www.buymeacoffee.com/wellseasonedlib --- Send in a voice message: https://anchor.fm/dean-jones9/message

Samantha (Sam) Fore is a first-generation Sri Lankan-American from Lexington, Kentucky. She started her pop-up restaurant in 2016 after traditional Sri Lankan brunches in her home outgrew her dining room. Tuk Tuk Sri Lankan Bites™ pop-up menus include Sam's spin on Southern classics and riffs on her mother's time-tested recipes. Tuk Tuk is one of the few representations of Sri Lankan cuisine in the United States and reflects Sam's Sri Lankan upbringing in the American South. Her work has been featured in Food & Wine, Taste of the South, and Fine Cooking magazines. She was selected as one of Southern Living magazine's 2020 Cooks of the Year and was named as one of Plate Magazine's 2018 Chefs to Watch. She also serves as Director of Technology for the LEE Initiative.

Host and executive producer of the cooking series “Ellie's Real Good Food” on Public Television and well known from her hit Food Network show “Healthy Appetite,” Ellie Krieger is the leading go-to nutritionist in the media today, helping people find the sweet spot where “delicious” and “healthy” meet. Her success can be attributed to her accessible way of offering tools for nurturing a richly satisfying, sumptuous lifestyle while cutting through the gimmicks, hype and extreme eating that permeate our world. Ellie is a New York Times bestselling, IACP and two-time James Beard Foundation award winning author of 7 cookbooks. She is also a weekly columnist for The Washington Post and has been a columnist for Fine Cooking, Food Network magazine and USA Today. Ellie is a registered dietitian nutritionist who earned her bachelors in clinical nutrition from Cornell University and her masters in nutrition education from Teacher's College Columbia University. Her latest book Whole in One: Complete, Healthy Meals in a Single Pot, Skillet or Sheet Pan was released in October 2019. She finds happiness living with her daughter and husband in New York City. Resources: Ellie's website: https://www.elliekrieger.com Start building better habits for healthier, long-term results. Sign up for your trial at noom.com/gratitude Thank you so much for listening to The Gratitude Podcast! Make sure to rate and review us everywhere you listen to podcasts, including Spotify. Stay in touch on social: Insta: https://www.instagram.com/thegratitudepodcast/ Twitter: http://twitter.com/GeorgianBenta Facebook: http://facebook.com/TheGratitudePodcast/ See omnystudio.com/listener for privacy information.

Mrs. TNTBS hosts Author/Chef Dan Whalen who stops by This Needs To Be Said media to share a book full of quick dinner ideas for the lovers of Nachos. NACHOS FOR DINNER takes the spirit of this treasured appetizer as an easy, versatile crowd-pleaser, combining crunchy, melty, and flavorful elements to create something different for every night of the week, with little to no clean-up! In Whalen's world, everything can be nachofied—from soups and salads to desserts. About the Author Dan Whalen is the culinary mad-genius creator of the popular recipe blog The Food in My Beard and the author of S'mores! and Tots! Since starting his website in 2008, he has published thousands of recipes that have been viewed millions of times and has produced numerous viral videos including a Quesadilla-Bun Burger video that has racked up close to 50 million views. His work has been featured in Saveur, Bon Appétit, Fine Cooking, Boston.com, Serious Eats, MSNBC, and Huffington Post, among others. He lives in Columbus, Ohio. Follow Dan Whalen Online The Food In My Beard.com / Instagram, Facebook, TikTok, and Twitter: @tfimb / YouTube: @The Food in my Beard --- Send in a voice message: https://anchor.fm/tntbsmedia/message

Bio Jamie Schler is an award-winning writer specializing in food and culture, her stories inspired by her multi-cultural family and 30 years living between France and Italy completely and irrevocably immersed in the culture. After working as an art gallery manager in New York, a milliner in Milan, and a culinary guide and interpreter in Paris, Jamie decided to focus her passions and energy on writing. She now writes the IACP award-winning food blog Life's a Feast which was named in the Top 100 Food Blogs by both The Institute for the Psychology of Eating and Inspired Magazine; her work has been published in Fine Cooking, The Washington Post, The Kitchn, France Magazine, The Art of Eating, Modern Farmer, Paste Magazine, Leite's Culinaria, deliberateLIFE, among others. She has written for Huffington Post Food since the page's creation in 2010; and she has been featured on Saveur.com, South Carolina Living, RDV des Arts Culinaires, in Elle Magazine France, Living France, and France magazine. She was a finalist for a Saveur Magazine Best Blog Award in the category Best Writing. Jamie is also an experienced writing instructor, organizing and teaching at her own workshops in Europe, most recently workshops on food writing or food writing & photography at her hotel in Chinon, teaming up with an acclaimed fellow writer or with award-winning food photographer ilva Beretta. Jamie grew up on the Space Coast of Florida, the narrow strip of land sandwiched between the Atlantic Ocean and the Indian River, famed for its citrus. She now lives in Chinon, France where she owns and runs the Hôtel Diderot with her husband, Jean-Pierre. LINKS Stir Crazy Podcast on Amazon Music: https://music.amazon.com/podcasts/24c3da8f-27a2-46a5-81f1-f364becf4d6b/stir-crazy portfolio: Jamie Schler http://www.jamieschler.com/ food blog: Life's a Feast http://www.lifesafeast.net/ cookbook: Orange Appeal http://www.lifesafeast.net/orange-appeal/ e-cookbook: Isolation Baking https://books.apple.com/us/book/id1510568637 hotel: Hôtel Diderot https://hoteldiderot.com/ ________________________________________________________________________________________________________________________________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

The founder of Fine Cooking magazine's test kitchen, Abby Dodge, is with us this week! James Beard-award-winning instructor and author of 11 cookbooks, Abby's baking knowledge is boundless. We chat about her career in this first half of our conversation. In part two we'll discuss her newest book, Sheet Cake: Easy One-Pan Recipes for Every Day and Every Occasion. ABBY'S LINKS Instagram: https://www.instagram.com/abbydodge/ Facebook: https://www.facebook.com/abbydodge Website: http://www.abbydodge.com Confessions of a Baking Nerd blog: http://www.abbydodge.com Books: https://www.amazon.com/Abigail-Johnson-Dodge/e/B001ILKDFW Ask Abby a baking question: http://www.abbydodge.com/contact/   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

What An Inspiring Trip!!! The ladies of PATH take another trip to NYC, this time to visit with nutrition extraordinaire & Food Network star Ellie Krieger. Ellie is the host of “Healthy Appetite” and is the host and executive producer of the cooking series “Ellie's Real Good Food” on Public Television. She is also a New York Times bestselling, IACP and two-time James Beard Foundation award-winning cookbook author and writes two regular columns for The Washington Post. She has also been a columnist for Fine Cooking, Food Network magazines, and USA Today. Ellie's stories about how she came to be such an icon in the nutrition world are so genuine and authentic. From her struggles with food as a child to an international modeling career and her very first cookbook, her chronicles are incredibly gracious and heartfelt. She gives insight into how she synthesizes nutrition and food, giving wise advice on a healthy approach to cooking and eating. They end the interview with Ellie offering a beautiful example of self-care while answering the question about her own positive approach to health. Find details about her food network show. Read her content, buy her cookbooks, learn more about Ellie's Real Good Food or peruse her recipes here!

Rose Levy Beranbaum is an American baker, cookbook author and blogger. She pioneered the reverse creaming technique of cake-making. In this process, the fat and flour are mixed first before adding the remaining ingredients. By coating the flour in fat, gluten development is inhibited, helping to prevent toughness Rose has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” And add this recent accolade—-“If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.” Rose's first book, The Cake Bible, was the 1988 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 38th printing. Rose's Christmas Cookies, was the 1990 winner of the James Beard Best Book in the Dessert and Baking Category. The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books “Best of the Best: The Best Recipes from the Best Cookbooks of the Year” and Coffee & Cuisine “Best Cookbook” award. Rose's newest and most comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher's Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires. Steadfast in the world of food writing, Rose is a Contributing Editor to Food Arts Magazine where “Rose's Sugar Bible” (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She is also a contributor to The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose is a popular guest on major television shows (The Today Show, The Early Show, Martha Stewart, Charlie Rose, The Food Network, and PBS: Master Classes of Johnson & Wales, and Seasonings with Dede Wilson). Rose is currently working on her second season of “Baking Magic with Rose Levy Beranbaum” on PBS stations across the country. Website https://www.realbakingwithrose.com/ If you like this podcast, let me know by "buying me a coffee" link below. https://www.buymeacoffee.com/wellseasonedlib --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dean-jones9/message

Tune in next week when I talk to Rose Levy Beranbaum (The Cake Bible, Rose's Ice Cream Bliss, Bread Bible) and Beth A Lee (The Essential Jewish Baking Cookbook,OMG Yummy Website) it will be a great week and I really enjoyed getting to talk to both the authors about their work.___ Rose Levy Beranbaum has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” And add this recent accolade—-“If ever there was a cookbook author who could place her hands on top of yours, putting you through the proper motions, helping you arrive at just the right touch, Beranbaum is the one.” Rose's first book, The Cake Bible, was the 1988 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary best-seller, The Cake Bible is currently in its 38th printing. Rose's Christmas Cookies, was the 1990 winner of the James Beard Best Book in the Dessert and Baking Category. The Pie and Pastry Bible, published in 1998, received many kudos including: Food & Wine Books “Best of the Best: The Best Recipes from the Best Cookbooks of the Year” and Coffee & Cuisine “Best Cookbook” award. Rose's most comprehensive book, The Bread Bible, was the 2003 winner of the Gourmand World Cookbook Awards in the Best Bread Book Category. It was listed by Publisher's Weekly and Food & Wine as one of the top ten books of 2003, and by Fine Cooking as one of the top 12. From quick breads, such as muffins, biscuits, and scones, to yeast breads, such as seeded wheat breads, Jewish rye, baguette, and brioche, this is a collection of her favorites, with innovative techniques that will guarantee making a successful bread baker of anyone who so desires. ____________________________ BETH A. LEE grew up on the East Coast before moving with her family to Northern California, thousands of miles away from the traditional Jewish food she was raised on. She attended the University of California, Berkeley, where she received a degree in business and later pursued a marketing career in Silicon Valley. In 2010, Beth realized she preferred pita chips over computer chips and launched her food blog, OMG! Yummy. Through her blog, she reconnected with her love of cooking and her passion for documenting her family's multicultural food traditions. Beth has been featured in the New York Times and the San Jose Mercury News and has been a frequent contributor to Edible Silicon Valley. She also co-leads a popular virtual cooking group, Tasting Jerusalem, focused on Middle Eastern cuisines and ingredients. Beth is so glad she can make a New York–style bagel in her sunlit kitchen in Northern California. Please tune in to listen to both of these guests next week on the Well Seasoned Librarian --- Send in a voice message: https://anchor.fm/dean-jones9/message

In this magazine-format version of our podcast, we've got lots about your health and summer's bounty. Join us, Bruce Weinstein and Mark Scarbrough, authors of thirty-five cookbooks, as we give you the food news you need--and maybe some laughs along the way. Here are the segments of this episode: [00:20] Tips for staying health as a foodie--or if you just love to eat. [14:10] Our one-minute cooking Tip: Don't waste calories on flavorless oils! [15:10] Bruce's interview with long-time professional foodie, former chef, former Fine Cooking editor, and Denver's 5280 Magazine's restaurant reviewer Denise Mickelsen [31:09] What's making us happy in food this week: vegan ice cream and fresh summer corn.

Jeffrey Morgenthaler hopped on to talk to us about what he's currently up to as head judge for the San Francisco World Spirits Competition, as well as his take on what the industry's been through in the past year. If you're not familiar with who he is, Jeffrey has been writing about his experience with bartending and cocktails for several years at his website, jeffreymorgenthaler.com. He has been a regular columnist for Playboy Magazine, and contributes to a myriad of other publications, including Imbibe, Fine Cooking, and Punch. He is the best-selling author of the world's first book devoted entirely to cocktail technique, “The Bar Book: Elements of Cocktail Technique”.  (Pulled from his site, jeffreymorgenthaler.com)Go grab his books, The Bar Book or Drinking Distilled at your local bookstore. Booze imbibed:Sponsored: Branch Point Trit Whiskey (Instagram: @branchpointwhiskey)Guests:Matt Dutton, Twist & Tailor Community Manager, for the tasting segmentMelissa Ostrow for the tasting segmentJeffrey Morgehttps://jeffreymorgenthaler.com/nthaler of Clyde Common in Portland, ORCo-Hosts:Andi Whiskey, instagram.com/andi.whiskeyNemo, instagram.com/nemowithatwistAnd don't forget to follow us on instagram, instagram.com/send.whiskey and shoot us a message about what you'd like to hear on future episodes.Also check out our agency, Twist & Tailor, instagram.com/twistandtailor. We help grow food and beverage brands. If you own a business, get in touch.  We're here to help.

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. 

I had the pleasure of having my friend, Jared Serigné, from Violet Louisiana on the show today. The dude is an amazing cook and makes incredible videos on his Youtube channel, Outside the Levees. We talk about hunting in the bayou, the constant changing habitat in Louisiana marshes, how to hunt mottled ducks and a ton more! Watch The MVM Show on Youtube  https://www.youtube.com/channel/UChfUd5fvEkW97ZwEwT4mEYw/featured?view_as=public Email - themvmshowpodcast@gmail.com

Known as the ‘Diva of Desserts’, Rose Levy Beranbaum is the author of eleven cookbooks, including her best-selling book The Cake Bible (1988), which was inducted into the International Association of Culinary Professionals Culinary Classics. Her next book, The Cookie Bible, will be published in November of 2021. A luminary in the world of food writing, Rose was a Contributing Editor for over a decade to Food Arts Magazine where "Rose's Sugar Bible" (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She is also a contributor to Food52, The Los Angeles Times, The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose has been inducted into the James Beard Foundation/D'Artagnon Who's Who of Food and Beverage in America. In this episode we discuss: How Rose got hooked on baking How she got her first cookbook published Why she made the monumental decision to include weight amounts in her books            When to use unbleached vs. bleached flour How she developed her meticulous recipe writing style Rose’s process of writing a cookbook, from idea to finished book Her position on freshly milled flours, farm-fresh eggs and European-style butter Rose’s baking pet peeves And much, much more! ************* This episode is sponsored by Curate a complimentary custom sample pack at https://perfectpuree.com/pastryarts *Offer is complimentary for professional chefs and bakers only.

MJ’s guest this week is Kerin Auth Bembry. Kerin is co-founder of La Luz Selections based in New York City and LA. A wine broker and veteran in the Spanish wine industry, Kerin has conducted several classes regularly around New York at Murray’s Cheese, the Astor Center and the American Sommelier Association. Kerin has participated many times on the New York Times tasting panel and has been quoted in other magazines such as Wine and Spirits, Fine Cooking and Culture. MJ and Kerin go off the rails in this incredible interview that only just skims the surface of the exquisite rich history of Spanish and Portuguese wines. With a combined 50 visits to both countries, Kerin knows a thing or two and is here to share her passion with MJ. Grab a glass, pop a cork and get cozy for this one folks. A huge thank you to Kerin Auth Bembry!Follow La Luz Selections on IG @laluzselectionsDiscover La Luz Selections producers and partners at: https://www.laluzselections.com/This episode’s in studio wine:Blanc D’Orto BrisatLa casilla__________________________________________________________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don’t forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Wine Spies! Get a discount for being a listener of the show by going to: www.winespies.com/blackwineguy Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_From our supporter: The Conaway Fund (a component fund of The Prosperity Foundation) supports cultural and heritage events, scholarships, mentoring programs and more. Go to https://www.theconawayfund.org/ and see how you can donate and make a difference in underserved communities. See acast.com/privacy for privacy and opt-out information.

Ever wonder how a groundbreaking, pioneering, and award-winning chef and cookbook author came to such a place? Today, we'll find out from Deborah Madison. After working at breakthrough restaurants Chez Panisse in Berkeley and Greens in San Francisco, Deborah Madison made her mark in Rome, opened Cafe Escalera in Santa Fe, and became a prolific writer of cookbooks and articles about foods for places like "Gourmet" magazine and "Food & Wine." Her latest book, which is entitled, "An Onion In My Pocket," is a memoir. It has been very positively reviewed in many places with terms like "beguiling, honest, and captivating." And in the words of Marion Nestle, a well-known figure in the food area, the book shows how the path that carried Deborah to become what Marian said is, "The consummate vegetarian cook and cookbook writer."   Interview Summary   So your book, "An Onion In My Pocket" - that's a really intriguing title. How did you come to that?   Well, there was an onion in my pocket one day. And I just was writing about it, maybe telling my editor about it, and she said, "Oh, we should use that for the title!" There was an onion in my pocket because I had been cooking with a friend and these onions were leftover from a pizza we were making. They were beautiful onions and I took it home with me. And then I went to Spanish class and it was in my pocket along with my pencils and papers and things like that. And I took it out, put it on the desk, and people started to laugh. And I thought, to me it's normal that I have an onion in my pocket or I could have anything in my pocket. I've even had a snake in my purse that I brought home once because it was going to eat gophers, which I really appreciate. So that's how that came about.   Wow, all kinds of interesting things show up in your pocket, in your purse. So in your book, you write about some of your other 14 cookbooks and what was involved in writing and publishing them. Which ones mean the most to you?   Well, I think Local Flavors does, Seasonal Food Desserts and above all, Vegetable Literacy. And they mean something to me because actually the first chant that we learned at Tassajara, which is the Zen monastery I was at was: 72 labors brought us this food. We should know how it comes to us. And all these books are indirectly about how food comes to us and the stories of food. And they're interesting to me and I'm still very interested in that question. So those are my favorites.   So Deborah you mentioned something that I find fascinating about the story of food. Does it seem to you like it does to me that more and more people are becoming interested in the story of their food, and do you think this is a positive trend?   Well, I feel like it's both positive and not so positive. I hope we're not going to lose what we've gained in variety, particularly of vegetables because it's been a long, long fight. You know 40 years ago there was nothing, there was really nothing to eat and now there's a lot. And yet people are going back to old things as vegetables become harder to get. I've even cooked corn dogs for my husband who requested them. And I thought, Oh really? I've never even had a corn dog. What is a corn dog? I had to go online to learn how to make one. I think that there's kind of a retrograde happening right now in the pandemic at the same time I think that people are interested in the story of their food and they have to be because it's disappearing.   As I look out there and I see more and more restaurants have a board on the wall that lists the farmers where the food comes from and you hear people talk about food miles or the environmental impact of the foods they're purchasing or consuming. And you know, people are interested in animal welfare or others are interested in some other issue of theirs, but when you put it all together it seems to me that the number of people care about these things has gone way up. And then I at least see that as a very positive trend. But I appreciate your thoughts on that.   I think it's a positive trend too. And I like it and I hope people really do what they say for here in New Mexico. People would say, "Oh, we use local food" and they'd order a pound of lettuce or something like that. And it would run out. But I think people are doing more. You can taste the difference. You can see the difference customers aren't stupid. You know, especially if they shop at farmer's markets there they're familiar. And if they have gardens and I think more and more people are gardening, at least judging by the seeds and how they're disappearing from companies who take breaks and fulfilling orders and that kind of thing. But I think you're right. I think there is more of a concern than there has been in the past.   So you write about what you call Kitchen Lessons things that you've learned often from customers. Can you share some example?   The one I was really interested in was 'Don't Apologize.' The example I used in the book was with a customer who said he loved the smoky flavor and the mushroom soup we had made. I know I knew there wasn't supposed to be a smokey flavor. So I just said, thank you very much because why make him feel terrible about misjudging or not recognizing that the solids have fallen to the bottom of the pot and were scorched. And that that's what he was tasting. So that was a lesson that I did learn very much from customers.   Other lessons I knew or I learned were to one eat in the dining room. Like a customer is very, very important as a way to getting to know your food treat everybody the same for sure you have to do that. And I mean I learned these lessons in the most painful ways possible. Marion Cunningham taught us a really good lesson when she said, "Debbie, dear do you not believe in salt?" And then she talked about salting food and how you should salt as you go, when you cook. Let's see be gracious always to everybody. You know, people would come into the kitchen and tell me that that was the best meal they'd had. And I'd wanna say, "you're kidding." "What do you eat normally?" You know, but I finally had to learn that their experience was very different from mine and that it was just important to say, "I'm so glad you enjoyed it," and actually mean it.   And the last lesson, wasn't so much a lesson but a hint of things to come, which was; know that the six months in the beginning will be the hardest but you will get to leave one day. And that did happen almost to the day. And I was reflecting upon that and thinking at the time, "Oh six months have gone by, I've made it, we've made it." And now Greens is over 40 years old. It's amazing.   Let's talk about that a little bit. So if you think back to those days when you worked at places like Greens and Chez Panisse, how are those or similar restaurants different today than they were back then? Certainly they're more popular and visible, but beyond that have things changed much within the restaurants?   Oh yes, I'm sure they have especially Chez Panisse because I never, ever could walk in and get a job like I did then. I just wanted to work there so badly and it made so much sense to me, their food made so much sense to me. And I don't think I would have been able to do that today for sure. Alice isn't there so much, like she was then and it wasn't some new greens for one is the dinners are all a carte menus. They're much more expensive. They're beautiful. And menus are printed on heavy paper stock. The waiters know the difference between espresso and espresso, which we didn't really understand, so much then we thought that coffee drink was to get you going. And it is, but it's not an express as espresso is pressed, things like that. So I think they are different but I think in some ways they're the same. Their commitments are the same. They're just many more restaurants that are doing that kind of thing too.   I scanned the titles of your books. Nine of the mentioned vegetables in the title but you say you're not a vegetarian, what is that?   Well, I just find it's too limiting. It's just too limiting. I think I'm probably a natural vegetarian and that's the food I really love to cook and eat. But if we are a nation meat eaters and I really think we are I feel it's important to know what that's about. And that's why I've been on the board of the Southwest Grass-fed Livestock Alliance twice. And if somebody, I know like my husband, for example wants meat and he was raised with meat, I'm happy to cook it for him. I don't like the limits of vegetarianism or any kind of food title. I don't really care to have a label attached to what I eat.   So given that you're so prominent and writing books for people who are vegetarian do you get any pushback yourself for the fact that you're not strictly vegetarian yourself?   That's the strange thing is I don't I have never gotten pushed back. Maybe people are horrified. I don't know, but in my book, 'Local Flavors' I actually did have 11 recipes that were for meat because meat was appearing in the market. And this was about the farmer's market movement across the United States. Nobody seemed to notice nobody commented. I don't know. It's odd. I haven't gotten pushback. On the contrary, I feel that people are sort of relieved with this book in a way. I'm not super strict about anything. I'm just not, I have a hard time being struck. Research about the vegetables I eat, I want high quality.   So what do you really think matters about food and how do you define the concept of nourishment?   Well, food that's cooked with a mind of kindness and generosity, care, thoughtfulness, maybe even simplicity. I think that that's, what's important as much more important than what is on the plate, whether there's a meat or not. And I actually did end the book with a lot of stories about meals I remembered and some of them had meat some of them didn't, but the point was that they were so generously given and prepared for me that I remembered them. Some of them happened quite a long time ago.   You know what's fascinating to hear you use words like generosity and kindness and describing how food can be given and received. How does that come through in the way say a restaurant can provide food to people or how families can do it? Cause it sounds like that's very important.   Well, it is. And I've always found that to be true at Chez Panisse. I love, for example, when people come into a restaurant they're welcomed with kindness with, "hello, can I help you?" And “Oh, you have a reservation with time and please follow me” and there's bread on the table. All those are something good. And that's a kind of food kindness that can be extended to strangers. I was writing in my book about more personal kinds of kindness, but not always. In fact, the first story I tell was a meal in Scotland that I had, and it really pointed me to my 'North star', which was about how food in season and in its place is the best food always. And you know, that was because a woman agreed to feed this older woman that I was traveling with and myself and we was really hungry and we sat and waited and we looked at the garden and we looked at the Lake and pretty soon she came in with a platter with the vegetables, from the garden and fish in the Lake. It was beautiful. It was really quite stunning   Bio Deborah Madison is an American chef, food writer and cooking teacher. She has been called an expert on vegetarian cooking and her gourmet repertoire showcases fresh garden produce. Her work also highlights Slow Food, local foods and farmers' markets. Madison grew up in Davis, California, and earned a bachelor's degree with high honors in sociology/city planning in 1968 from Cowell College at the University of California, Santa Cruz. She then cooked at Chez Panisse and was a student for eighteen years at the San Francisco Zen Center. She was the founding chef at Greens Restaurant in San Francisco which opened in 1979. She then cooked for a year at the American Academy in Rome, Italy. She has written for the magazines Gourmet, Saveur, Food and Wine, Kitchen Gardener, Fine Cooking, Orion, Organic Gardening and Eating Well, and for the Time-Life Cookbook Series. She has also written for Martha Stewart Living, Bon Appetite, Diversions, Kiplingers, Garden Design, Kitchen Garden, Cooks, Vegetarian Times, Metropolitan Home, East-West Journal, the Los Angeles Times, Home and Garden, and the International Slow Food Journal. When she first moved to New Mexico, Madison managed the Santa Fe Farmers' Market and served on its board for a number of year. Madison has been active in the Slow Food movement, founded the Santa Fe Chapter, was active on the ARK committee and served on the scientific committee of the Slow Food Foundation for Biodiversity. She is on the board of the Seed Savers Exchange and the Southwest Grassfed Livestock Association, and is the co-director of the Edible Kitchen garden at Monte del Sol Charter School in Santa Fe, New Mexico. She is the founding chef at Café Escalara in Santa Fe.  

As congress considers legalizing marijuana nationally, it's time to revisit our conversation about cannabis in the kitchen. We brought together a renowned cannabis cookbook author, the former editor-in-chief of Fine Cooking magazine, and a libertarian journalist for some serious talk about marijuana's role in the food world, and how the heck to cook with it (hint: it's not easy).Our panelists are Jacob Grier, a prominent mixologist who is also a political writer for publications such as The Washington Post, The Atlantic, and The Daily Beast; Martha Holmberg, CEO emeritus of the International Association of Culinary Professionals; and Laurie Wolf, cannabis cookbook author and owner of Laurie & Mary Jane, a producer of small-batch, cannabis-infused edibles. Our host is Katherine Cole.

Should you try a cheese-only cheese course? Why are cheese and bread not necessarily great matches for cheese? Which underappreciated wine and cheese pairing should you try today? How does sparkling wine stack up with your favourite cheeses? Have you been serving cheeses the wrong way? Should you eat the rinds on cheeses? In this episode of the Unreserved Wine Talk podcast, I'm chatting with award-winning journalist and author, Janet Fletcher. You can find the wines we discussed at www.nataliemaclean.com/winepicks. Highlights What shift can you see in the restaurant industry's approach to serving cheese? Which mindset shift did Janet want you to make when writing her first book about cheese? How did writing a weekly column create a space for Janet to deep dive into the culture, science and history of cheese? Why should you try a cheese-only cheese course? What extra consideration do you need to make when pairing wine and cheese? Is it a good idea to pair wine and cheese with grapes? Which problem might you encounter when pairing cheese with crackers? What creative bread and cheese pairing should you try? Which type of underappreciated wine does Janet recommend as a great pairing with cheese? Why is Gouda the perfect cheese to pair with your brandy? Why is sparkling wine Janet's "desert island wine"? What characteristics and flavours will you pick up on with Tomales Teleeka cheese? What do you need to know about double and triple cream cheeses? How are wine and cheese very similar? Which little-known, connoisseur-approved wine and cheese pairing should you try? What's the right way to serve Parmigiano-Reggiano? Why does Parmigiano-Reggiano make a great table cheese? Why do contrasting textures work so well with wine and cheese pairings? How can you tell which cheeses aren't meant to be sliced? What basic tips can you use when choosing a cheese knife? Should you eat the rinds on cheeses? Can you pair blue cheese with sparkling wine? How many cheeses should you serve at a dinner party? Can you use the horizontal tasting concept with cheese? What's the best way you can pair sparkling wine with goat cheese? Key Takeaways I love Janet’s advice that simplicity is often the key to a great cheese board -- let the cheese be the star both visually and flavour-wise rather than a lot of condiments. When it comes to condiments, many can clash with your wine whether they’re sweet, vinegary or pickled. The same goes with bread and crackers, best to stick to fairly neutral flavours. I can’t wait to experiment more with sherry and cheeses, especially an aged Gouda that has those nutty, butterscotch flavours. I found it interesting that triple cream cheeses are about 75% butterfat -- that’s the dry matter without any water versus 62% for double cream cheeses and 45% for average cheeses. It’s interesting how our perception of the salt in cheese increases as it ages and loses moisture. Janet has great advice for chipping rather than cutting hard cheeses to maintain their crunchy crystalize structure -- you can see the special knife she recommends in the video version of our conversation (https://www.nataliemaclean.com/blog/videos/janet-fletcher-wine-and-cheese-pairings-video/) About Janet Fletcher Janet Fletcher is the author or co-author of nearly 30 books on food and beverage, including Cheese & Wine, Cheese & Beer and Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner. Janet publishes the weekly Planet Cheese blog and is the cheese columnist for Specialty Food and Somm Journal magazines.   She teaches cooking and cheese-appreciation classes around the country. Her journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, Saveur, Fine Cooking and Food & Wine.     To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/105.

About Jamie Schler Jamie Schler writes stories inspired by food, culture, travel, and the real people she meets in real life, every day. Jamie has worked in the world of art in Philadelphia and New York, as a milliner in Milan, Italy, and gastronomic tourism in Paris. She now lives in Chinon, France where she owns and runs the Hôtel Diderot with her husband. An award-winning freelance writer, her work has appeared in The Art of Eating, Fine Cooking, France Magazine, Modern Farmer, Leite’s Culinaria, and The Kitchn among other publications. She blogs at Life’s a Feast and her first cookbook Oranges will be published by Gibbs Smith in the autumn of 2017. Jamie’s blog About Hotel Diderot The building that now houses the hôtel Diderot goes back to the 15th century, and its history is entwined with that of the neighbouring Saint-Mexme collegiate church, as it probably housed one of its prelates. Before the hotel, a family of public servants – the Baillons – lived in the main building, and the right wing hosted the archives of the city of Chinon. Roger Lainel, a former submarine officer turned hôtelier bought the buildings in the early ’60s to turn them into an hotel. With his second wife Moricette, he ran the place until 1979 when he sold it to Théodore and Françoise Kazamias. In 2003, three siblings – Laurent, Françoise et Martine Dutheil – took over the Diderot and passed it on, in 2015, to Jean-Pierre et Jamie Dagneaux. Jam-making at the Diderot goes back to the origins of the hotel : Moricette Lainel prepared plain, traditional jams with the fruits of her garden. Angelica – as in, “Peach and angelica” – was her signature. Until 2016, she lived close to the hotel and brought us fruits from her garden, allways with angelica. When she took over the hotel, Françoise Kazamias developed the jam-making operation and introduced new flavors and varieties inspired by her years in Africa. Thus came the apricots, bananas, and pelargonium scents. Theodoros, her Cyprus-born husband, suggested figs, anis, rose, orange blossom and bergamot. During his 15 years at the Diderot, Laurent Dutheil introduced new varieties in the hotel’s jam repertoire, bringing the tally to more than 50. When she arrived at the Diderot, Jamie Schler-Dagneaux, an accomplished baker and cook, had little choice but to maintain the tradition. She took over in February 2015, just in time to process the oranges from her native state, Florida, and adding her own personal touch to the flavors of the jams she creates. Learn more on Hotel Diderot’s Website About Orange Appeal, Cookbook Jamie Schler offers a collection of sophisticated and sunny recipes using the most versatile of citrus fruits, the orange, in this beautifully photographed cookbook. She incorporates the juice, zest, and fruit from many varieties of oranges as well as flavorings, extracts, and liqueurs. Schler’s sauces, soups, salads, sides, main dishes, breads, and sweets embody the essence of orange and empress diners with recipes such as Orange Fig Sauce, Orange Braised Belgian Endive with Caramelized Onions and Bacon, Beef in Bourbon Sauce, Glazed Apple and Orange Braid, and Chocolate Orange Marmalade Brownies. Buy Orange Appeal on Amazon Our Conversation We first met at the International Association of Culinary Professionals conference a few years back. Being that I’m such a francophile, the subject of France and speaking French naturally came up with some people at the conference – those people all pointed me in the direction of Jamie. Upon meeting at the conference, I knew I needed to talk to her on the podcast, not only to learn more about her food adventures – but surely there’s an interesting story or two involved to be an American who owns a hotel in a small, little known medieval city in the Loire Valley of France. It took a while to get there, but we made it happen – and in person no, less! You heard that right. This interview took place right in the kitchen of Hotel Diderot in Chinon, France – complete with Jamie’s cat meowing in the middle. I loved having this opportunity to talk with Jamie and learn all about how she went from Brooklyn to Paris, to making hats in Italy, publishing a cookbook and owning a hotel. How and why Jamie moved to France How to intentionally start your life over Writing and publishing a cookbook Living abroad Owning a Hotel in France The charms of Chinon How she got into food writing without being a chef The long jam tradition at Hotel Diderot And so much more Love the show? If you love our show, please support us by: Sharing it with your friends Leaving a comment on the show notes Writing a review on iTunes or Facebook Subscribing Donating on Patreon Contacting us to learn about sponsorship opportunities Contacting us for a feature/interview

Alright, do I have a special treat for you today!? Food Network show host, cooking star, and registered dietitian nutritionist Ellie Krieger is on this episode! Woot! Woot! You might remember Ellie from the Food Network show “Healthy Appetite,” and currently from her latest show on Public Television “Ellie’s Real Good Food.” This episode is a must for us guys looking for inspiration in the kitchen. Ellie reveals to us who her inspiration was for cooking. Oh, and spoiler alert gents – it’s not her mother. I asked Ellie how we can keep it simple in the kitchen, make delicious meals healthy, and she delivers with excellent ideas for us guys. Ellie talks about her latest cookbook Whole in One: Complete Healthy Meals in a Single Pot or Skillet, and how cooking doesn’t have to be complicated. Our conversation gets into the must have essential equipment in the house, how husbands can help out more and enhance our relationships in the kitchen. As if you didn’t already know the famous Ellie Krieger, allow me to give you a little background on her. Ellie is host and executive producer of the Public Television cooking series “Ellie’s Real Good Food,” and well known host of Food Network’s hit show “Healthy Appetite,” Ellie Krieger is a leading go-to nutritionist in the media today, helping people find the sweet spot where delicious and healthy meet. She is a New York Times bestselling, James Beard Foundation and IACP award winning author of seven cookbooks, the most recent is Whole in One: Complete Healthy Meals in a Single Pot, Sheet Pan or Skillet (October 2019). Ellie is a weekly columnist for The Washington Post and she has been a columnist for Fine Cooking, Food Network magazine and USA Today. Ellie is a registered dietitian nutritionist who earned her bachelor’s of science in clinical nutrition from Cornell and her master’s in nutrition education from Teacher’s College Columbia University. You gotta listen in cuz Ellie has some amazing tips, ideas, and techniques for us men in the kitchen, including her Whole In One 5 Essential Cookware Collection! And here’s that link to sign-up for the Food Network Kitchen App for live cooking classes from your favorite chefs. Also, if you haven’t already, please remember to register for my FREE 30 Minute Virtual Nutrition Session. You gotta hurry because this will be available only to the first 10 people, or until 8am, Mar 5th, 2020, that register today! If you liked this episode, stay tuned as I have a great line-up in the next few months of some top expert guests and Friday Food Hacks like Keto Diets, Breakfast Magic, and so much more. Therefore, remember to head on over to Apple, Spotify, Stitcher, or Google and hit that subscribe, then go to Apple Podcast to leave me a review and share this podcast to others.Once again, I greatly appreciate you for listening and supporting my show. Remember, it really only takes One Small Biteover time to transform your life, so let’s – Chop the diet mentality; Fuel your body; and Nourish your soul! I look forward to serving you soon!

On this episode of Tasting Notes we welcome Erin Dubuque and Kathy Kingsley of The Fine Cooking Podcast as they sit down with celebrated chef, BJ Dennis, who was also a part of Fine Cooking’s Moveable Feast in season 4. They’ll be diving into BJ’s culinary roots and talking about BJ’s latest venture into brewing beer. Buckle in because you won’t want to miss a single second.

On today’s episode I speak to Stefani from the Cupcake Project about all things cupcakes! Stefani began the Cupcake Project, in 2007 as a way of documenting her quest to master the cupcake in time to bake hundreds of cupcakes for a friend’s wedding. Since then, her recipes have been featured regularly in Huffington Post and Buzzfeed, she’s been a contributor for Parade Magazine, Paula Deen, and Chowhound, and she freelances for magazines like Fine Cooking and AllRecipes. Stefani curates the best desserts on the planet on her Instagram feed @cupcakeproject, where she has over 900,000 followers.Stefani shares her tips on how to master a perfectly moist cupcake, how to avoid over-mixing your batter and how to tell when your cupcakes are done.Grab the full show notes at cookitrealgood.com/2.

Tweet D and L Coffee Service Inc. and Sysco Corporation Sysco Philadelphia CAKE from Sysco at www.trycake.com/smallbites to get $750 off activation costs present the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, April 14th at 635pm EST with us possibly doing the IMPOSSIBLE We are thrilled to welcome Chef Robert Irvine who is a world class chef, fitness authority, and philanthropist who seeks to inspire people to live better each and every day. He is the host of one epic night of food and music the 3rd Annual Beats 'N Eats - Food + Music Event at The Fillmore Philadelphia on May 13th from 7-11pm. Beats 'n Eats– A Food + Music Event– hosted by Chef Robert Irvine– is an immersive, one-of-a-kind food and music experience designed to increase opportunities for our veterans and members of the military. The event features a family style, six-course meal prepared by local and celebrity chefs such as Andrew Zimmern, Buddy Valastro, Cat Cora, Jose Garces, Kevin Sbraga, Marcie Turney, Matt Fein, and more with live music performances from both established and emerging artists between each course. Robert is a tireless supporter of our nation's military. He believes that none of his success would be possible without the brave men and women who defend our freedoms. For that reason, Robert founded Robert Irvine Foundation in 2014 to support veterans and their causes. Grants have been awarded to the USO, Valor Service Dogs, the Gary Sinise Foundation, and the American Veterans Center. For those of you who can't make the event but still want to see Chef Robert Irvine, Robert pioneered a new genre of programming for Food Network with his extreme cooking challenge show, Dinner: Impossible and parlayed that success into the even more popular Restaurant: Impossible which returns on the Food Network on April 20th with new episodes. Additionally, Robert has hosted or appeared on Food Network shows including Worst Cooks in America, Next Iron Chef, Restaurant Express, Chopped: Impossible and many more as well as doing partnered workouts with his wife Gail Kim to motivate and push each other at the gym. For more information or to purchase tickets for Beats 'n Eats– A Food + Music Event visit https://www.beatsneats.co/ Some people have called our show very cheesy, so we thought who better to have join us then Janet Fletcher the author of weekly blog, Planet Cheese, that is read by cheese enthusiasts internationally, is the cheese columnist for Specialty Food Association and The SOMM Journal magazines, and she is a member of the Guilde Internationale des Fromagers. Fletcher's journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, SAVEUR Magazine, Fine Cooking, and Food & Wine. Janet will be on to talk about her latest book “Wine Country Table: With Recipes that Celebrate California's Sustainable Harvest” from Rizzoli New York. Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking. Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries--including Cakebread Cellars, Domaine Carneros Winery, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop & Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few--whose sustainable practices highlight the future of responsible farming and wine-growing embraced throughout California. Janet also teaches cooking and cheese-appreciation classes around the country www.janetfletcher.com Then coming in studio to talk about Philly's hottest dining destination East Passyunk Avenue is Adam Leiter the Executive Director of East Passyunk Avenue Business Improvement District (EPABID) and Dominick Leuzzi the co-owner of Stogie Joe's Tavern. He will talk about their Flavors on the Avenue Street Festival event held on Sunday, April 28, 2019 from 11:00am to 5:00pm. Flavors will take over five blocks of East Passyunk from Broad to Dickinson. The street will be filled with tasty bites and seasonal sips from dozens of restaurants, bars and cafes. Philadelphia's top chefs will fire up signature dishes and inventive small plates - putting their own twist on street food. Come for the food, but be prepared to stay for the day! On top of award-winning cuisine, experience all that East Passyunk has to offer with live entertainment, on-trend fashion, sidewalk sales, free family fun, crafters, art and much more! From the sweet to the savory, the casual to the fine dining, the American to the international, the Flavors media tasting tour has it all with selections from Bing Bing Dim Sum, Brigantessa, Cantina Los Caballitos, Fuel Healthy Kitchen, Mamma Maria Ristorante, Marra's Philadelphia - Italiana Cucina, Noir Philadelphia, P'unk Burger, Redcrest Fried Chicken, Stogie Joe's Tavern, and Ristorante Tre Scalini. Flavors has become one of Philadelphia's tastiest spring festivals and block parties. Text your friends and tell them "Meet me on East Passyunk!" Last, but certainly not least we are excited to have on Chef Paul Watterson of The Fanwood Grille. The Fanwood Grille (34 South Martine Ave., Fanwood) within six months of opening won the award for having the Best Soup in New Jersey, according to The The Daily Meal food website. Well Last summer, Fanwood Grille established themselves as a destination for fans of authentic Maine lobster rolls, and now has a growing reputation for its foot-long hot dogs. The eatery serves home-cooked food made on-premises with fresh ingredients and a little flair. (This in addition to having a classic diner/luncheonette menu of breakfast, burgers, grilled cheese, salads, soups and granola made from scratch on premises.) Some customers believe the Chicken Noodle Soup is almost medicinal and call in advance to reserve it because it sells so quickly. Along with other classics like Lobster Bisque, creamy Butternut Squash, and the award-winning New England Clam Chowder, chef Paul Watterson has invented soups including Mango Chicken Habanero, Falafel Soup (vegan and gluten-free),Italian Hot Dog Soup, and Cream of Thanksgiving Soup. They all sound delicious and can't wait to talk to them. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com and a documentary film of his life by Ian Karr will be released Fall 2019. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. Go to www.trycake.com/smallbites and you and our listeners can get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience and STOP worrying about tracking every sale as CAKE does that for you. You can automatically save information and review it later, from anywhere. The post Small Bites – Episode 108 appeared first on Wildfire Radio.

Listen to the lilt of this Lowcountry accent. Chef BJ Dennis is Gullah Geechie, part of the descendants of Central and West Africans who came from different ethnic and social groups. Originally enslaved together on the isolated sea and barrier islands from Pender County, North Carolina to St. John’s County, Florida and for 30 miles inland, over time, these people developed the creole Gullah Geechee language as a means of communicating with each other. What you’re hearing is that history coming through in every syllable. If you’ve been to this part of the country, then perhaps you know about the musical traditions, the baskets, and maybe even the paint colors, but did you know about Gullah Geechie cuisine? BJ is on his personal journey to discover his roots through food, and he’s inviting us to join him with every plate. You might have seen him on Fine Cooking’s Moveable Feast, in the New York Times, or at many a special event or food festival, but here he sits down with me to ponder his past -- and consider his next steps.

Tweet LIVE this Sunday, August 5th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio, we are thrilled to be joined by Virginia Willis to talk about her new cookbook “Secrets of the Southern Table” from Houghton–Mifflin In Secrets of the Southern Table, award-winning chef and cookbook author Virginia Willis takes you on a tour of today's South—a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and "Cathead" Biscuits, but also some surprising revelations drawn from the area's many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking. Georgia-born, French-trained chef, Virginia Willis, is one of the most well-respected authorities on Southern Cooking today. She is the author of five previous cookbooks, including the James Beard Foundation Award-winning Lighten Up, Y'all and is an editor-at-large for Southern Living and author of the magazine's popular column “Cooking with Virginia.” Her articles have appeared nationally including Food52, CNN, All Recipes, Country Living Magazine, EatingWell, FamilyFun, and Fine Cooking. The Chicago Tribune has named her one of “Seven Food Writers You Need to Know.” We can't wait! Then we couldn't be happier to be joined by celebrity caterer Andrea Correale who is the founder of Elegant Affairs Off Premise Catering & Event Design to talk about her latest endeavor with celebrity Chef David Burke, of ESquared Hospitality, Tavern62 by David Burke and Woodpecker by David Burke, among many other highly acclaimed restaurants, including appearances on Bravo's Top Chef Masters, and receiving a US patent for his pink Himalayan salt dry-age technique for steaks have announced their exclusive catering collaboration. Out of that collaboration is David Burke Off-Premise Catering – David By Andrea, a full-service catering company for weddings, corporate gatherings, and social events. The famous culinary duo, who have been friends for decades, and will bring their signature gastronomic styles and expertise to create bespoke catering packages and curate events In New York City, the Hamptons and New Jersey, with plans to expand operations in the coming months. The team will specialize in weddings, Bar & Bat Mitzvahs, corporate events, and social gatherings. In addition, their partnership has a stronghold in the corporate entertaining arena – from small-scale meetings to large scale events and galas, political fundraisers, and media events. Andrea Correale is committed to providing the best food, service and overall experience; precisely why Elegant Affairs is known as the go to caterer for the Long Island Gold Coast, Manhattan and the Hamptons. Andrea's infectious personality and expertise prompted requests from L'Oréal ParisAcademy and Lenox China to represent their brands as a lifestyle and entertaining expert. Andrea can often be seen in her many appearances as the celebrity caterer to the stars on Bravo, CBS, FOX, HGTV, MTV, NBC, and VH1. Also, as a regular contributor to Hamptons Magazine, 25A Magazine, and Social Life Magazine, Andrea's goal is to encourage home cooks to make the ordinary extraordinary using simple ingredients in unexpected ways. We are excited to welcome back on the program Stuart Gordon the event organizer for PhillykosherBbq.com as The Men's Club of Temple Beth Hillel-Beth El will host the second annual Charity BBQ Festival in the Mid-Atlantic region, certified by the The Kansas City Barbeque Society. The event is scheduled for Sunday, August 26, 2018, from 12 noon to 5PM on the Main Line of Philadelphia. Twenty cooking teams will compete under the competition guidelines of the Kansas City Barbeque Society, as well as the scrutiny of the kosher supervisors Keystone K. The goal of Hava NaGrilla Smoke BBQ Festival Charity BBQ is to bring community together and support the work of the Jewish Relief Agency; relieving hunger, improving lives and strengthening our bonds of fellowship. Also be on the lookout for Yehuda Sichel, Steve Cook, Giovanni Varallo, Six13, Baal Shem Tov Band, Kosher Guru and Pickle Guys there. Last, but certainly not least we welcome in studio Anthony Roebuck and Donald Stevenson the owners of Chic-A-Delphia Chicken Burger. Who else can you count on for Gourmet Chicken Burgers? #chicadelphia that's who!!! DM them on Instagram @_chicadelphia or email them Chicadelphia@yahoo.com to purchase yours for a new spin on chicken, burgers, and Philadelphia as a whole. The post Small Bites Episode 90 appeared first on Wildfire Radio.

Dalyn Miller is the founder and principal of Dalyn Miller Public Relations and The Podcast Team. Following nearly a half decade as the Director of Marketing and PR for the Boston Philharmonic, he transitioned from classical music into non-fiction book publishing filling the same position for Quarto Group US and its imprints Rockport Publishers, Quarry Books, Fair Winds Press, and RotoVision. In 2004 he launched Dalyn Miller Public Relations. Dalyn's career is punctuated with continuous notable bookings including securing appearances and product placements on The Oprah Winfrey Show, Today, Good Morning America, a New York Times front cover story, features, reviews and excerpts in USA Today, The Wall Street Journal, The Los Angeles Times, The Chicago Tribune, The Seattle Times, The Boston Globe, The Washington Post, UrbanDaddy, DailyCandy, Bon Appetit, Fine Cooking, Fast Company, Lucky Magazine, Redbook, and Better Homes and Gardens to name only a few. He is a graduate of the University of New Mexico. Show notes by show producer/podcastologist: Danielle Taylor   Connect with Dalyn Miller: Twitter: @DalynMillerPR Booking Service:  www.ThePodcastTeam.com Mainline PR Service: www.DalynMillerPR.com Email: dalyn@dalynmillerpr.com   Reach The Nice Guys Here: Doug- @DJDoug Strickland- @NiceGuyonBiz     Nice Guys Sponsor: Dalyn Miller PR will teach you to be a great podcast guest Nice Guys Links: Subscribe to the Podcast Niceguysonbusiness.com TurnkeyPodcast.com - You're the expert. Your podcast will prove it. Podcast Production, Concept to Launch Book Doug and/or Strick as a speaker at your upcoming event. Amazon #1 Best selling book Nice Guys Finish First. Doug's Business Building Bootcamp (10 Module Course) Survey: Take our short survey so The Nice Guys know what you like.   Partner Links: Amazon.com: Click before buying anything. Help support the podcast. Acuity Scheduling: Stop wasting time going back and forth scheduling appointments Social Quant - Boost your Twitter following the right way. Targeted reach   Promise Statement: To provide an experience that is entertaining and adds value to your life. Never underestimate the Power of Nice.  

Sara Forte discovered a love for whole foods when she volunteered at an organic farm while working towards her English degree at Cal Poly San Luis Obispo. This interest led to an internship in Italy at a bed and breakfast/cooking school, jobs at a few different markets, and eventually to creating a food blog, Sprouted Kitchen, that she produces with her husband Hugh. Sara writes recipes and stories about life while Hugh documents the couple's whole food approach to eating well. Sara has written two cookbooks, The Sprouted Kitchen, which was nominated for a James Beard in the Healthy Cookbooks Category, and Sprouted Kitchen: Bowl + Spoon. Sara's work is featured in InStyle, Better Home & Gardens, Sunset and Fine Cooking. The blog has been recognized by Saveur for Best Food Photography and Best Food Blog. Sara continues to work on a third book; she freelances in recipe development; and she is a personal chef and mother of two toddlers. Sara and Hugh currently live in Dana Point, California: working, eating and inspiring people to cook fresh, real food. Hugh Forte is a self-taught photographer – an endeavor that was born from traveling and wanting to document the life playing out around him. While Hugh focuses most of his energy on wedding and lifestyle commissions, he created Sprouted Kitchen as a gift to Sara, for them to have a creative outlet together – her cooking and him documenting - and has since begun to experiment with a fresh approach to the art of food photography. With an aesthetic inspired largely by the natural beauty of the subject, his talent is perfectly paired with Sara’s cooking style. Hugh’s work has been recognized by the Smithsonian, Photo District News and Conde Nast. While photography is both his profession and passion, Hugh’s time is also invested in great books, fun waves, and the pursuit of a really good cup of coffee.

~The Simple Sophisticate, episode #179 ~Subscribe to The Simple Sophisticate: iTunes | Stitcher | iHeartRadio The desire to share our lives with a partner can be a different vision in each of our minds, but at the core of a strong, healthy, worthwhile relationship is something that is often dismissed as important, but not vital. Too often we are looking in the wrong place, seeking out the wrong traits and even presenting a false self in order to be chosen or to choose a person to potentially be our partner. With the inspiration of Susan Quilliam's book How to Choose a Partner, we dive into to part deux today (check out part une here) regarding how to choose a partner. Sometimes, at least for me, it feels as though there are a multitude of mixed messages of what should or should not be considered when choosing a partner. And as I shared with an acquaintance recently, I can honestly say, the individuals I have had the opportunity to get to know and consider as potential partners continue to be more impressive people, but at the same time, I am more and more aware of what I need and what I can be flexible about. Now the benefit of this reality is that the decision is easier, but the saying goodbye (or no to an intimate relationship, but perhaps still acquaintances) is difficult initially. However, upon reading Quilliam's book, she shares clearly how to live and welcome a partner into your life that will elevate both of your lives and leave no doubt (even when situations down the road aren't perfect) that you are indeed with the right person. 1.The ideal everyday Living simply luxuriously is ultimately about elevating the everyday and create the extraordinary. An extraordinary that a passerby without deeper insight may not observe, but we, the person living the life we've created savor with deep appreciation each and everyday. While it is important to understand what your dealbreakers are and what you most desire in a partner, a simple check is to "imagine the rest of the day —not special, not peak experience, just normal, solid and satisfying". Since I have a feeling many long-time readers/listeners of TSLL/podcast have constructed and curated everyday lives they love (find out how to do so here and here) already, imagine how a partnership exists within your ideal everdyday. Can you see that person (whomever it may be that you are involved with or considering dating) intertwining well with your ideal everyday? Would you interwine well into their ideal everyday? And perhaps you are still cultivating your ideal everyday, which is most likely the case, even for me. I am always striving, adjusting, improving, learning, and yes, I would love to share my everydays with a partner. So a better question to ask is "could this person help us create the daily life that we want forever?" If you are shaking your yes, even if ever-so gradually, continue to get know the person you are thinking about at this very moment. 2. The truth about chemistry "Perhaps the only thing that chemistry guarnatees is chemistry. If so, then maybe instead of demanding it as a prerequisite for a relationship, we ought to be seeing it as a distracting delusion." Sometimes you just wish you'd been given certain advice when you were young and had it tattooed on your palm to read again and again until you understood its truth. Such is the case with #3. Case in point to what I shared in the introduction, I have had dear friends tell me that "chemistry must be there . . . I don't care what anyone else says." And to be clear, we're talking a physical attraction when we say chemistry. But after nearly twenty years of dating, I want to say for the record that I know this to be false. This is not to say I haven't had good chemistry with individuals who I have been in healthy relationships, but it wasn't always the case. And case in point on the flipside, I have walked away from individuals after one or two dates because I felt no chemistry who, upon reflection, were lovely people and possessed the crucial detail I will mention below. The key with chemistry is that it isn't bad, but it shouldn't be the only thing, let alone the most important factor, when choosing a partner. Knowing what is going on within our bodies and why when chemistry occurs is important. However, it is important to note that research even finds it diffcult to "pin down what exactly chemistry is, let alone what causes it." So for us, mere humans, to say without chemistry a partnership cannot occur, is a logical fallacy. 3. Knowing our comfort level The debate about whether it is best to choose someone who is similar to us or to choose someone who meshes well with us or someone who is polar opposite will forever continue as each human being has a different level of comfort with similarities and differences. The key is to know your comfort level, know what you need and what you can be flexible with and be clear. In other words, knowing thyself is vital. 4. The truth about the differences between men and women Culture has nurtured individuals within a society to ascribe with certain stereotypes regarding men and women, but the truth is, as biology has proven, "men and women are actually quite similar". The skills each of us learn as we grow up can be attributed to nurture, and thus we can change, we can adapt, we can reflect on what works for us and what does not, and if we choose, step away from from hindering behaviors and thought defaults. 5. The most important must-have "Emotional responsiveness— a partner's ability to pay loving attention to our emotional needs, and our ability to pay attention to theirs. Note the reciprocity. As well as needing to choose a partner who values our feelings, we need to choose a partner who motivates us to value theirs." No matter how compatible on paper two individuals may be. No matter how electric the chemistry, Quilliam argues that a relationship without emotional responsiveness is not a relationship you want to be in. A few weeks ago I wrote about the truth regarding compatibility, and shared a list of components that are part of being emotional responsive. The underlying detail is that we have to want to be emotionally invested, we have to want to step forward and love in a way we may have never loved before and on the flipside, we need to see and feel our partner doing the same. 6. Discuss love languages with your partner In Gary Chapman's best-selling book The Five Love Languages, he shares the primary five ways each of us may feel loved by someone else. Just as with any new language, it is something we have to learn about our partner. How do they feel loved? What actions, when I partake in them, communicate my deep affection for them, and which do not? I broke down these five langauges in episode #87 of the podcast, and I encourage you to take a look because as important as it is to know the love language of our partner, it is just as important to know our own love language. And to know how to communicate what we need to our partner. 7. Understand attachment tendencies It is human nature to have any one of the four attachment tendencies throughout the duration of our days and lives and thus with our partner as our relationship is growing. Introduced by psychologists John Bowlby and Mary Ainsworth as they studied child development, time has also revealed we carry attachment tendencies with us into adulthood as well, and it makes sense. We are looking for connection, security, love. What are the four attachment tendencies? Secure, Anxious, Avoidant, Attacking. Examine yourself and see where you fall primarily, and then examine when or if you fall into the other categories. Ask yourself, what occurs to make me feel anxious, avoidant or the need to attack? The ideal as you might have already guessed, is to feel secure and to find someone else who is also secure, which leads me to #8. 8. The ideal: Tranquility and Simplicity Quilliam pointed out that we rarely see a "secure" attachment in the dramas or comedies we view on television, read in books or see on stage. Why? As critics would say, it would be boring. No drama. To me, that sounds perfect, and it truly is what we should aspire to in order to be a good partner and what to seek in a good partner. The outcome of two individuals who are primarily secure individuals with regards to attachment (admittedly, life has its unexpected moments when we stagger and fall back into one of the other three), is a feeling of calm. And this is where some of us mistake our potential partner who makes us feel calm, as boring and not right. This would be a mistake, as Quilliam points out. Calm is secure and content. A turbulent, up and down relationship is not healthy or foundation building that will last. Seek out the calm and be the calm, and you will have a beautiful partnership. 9. The importance of self-love along with loving our partner In points #8, #6, #3 and #1, a primary and thus necessary component is knowledge of oneself. And along with this self-knowledge is the knowledge of how to love ourselves. How to be kind and gentle with ourselves, how to eradicate the negative voice, to refuse to let others bring us down and respect the boundaries we need in our lives. As Quilliam shares the insight from relationship psychologist David Schnarch "We need to feel 'at home' in ourselves in order to have 'a good place to invite a spouse to visit'". In other words, finding the right partner begins with understanding and then loving ourselves because when we embody love for the life we live, we are then truly able to give it sincerely to others. We may not know when we will meet the right partner or potential right partner, the good news is there are plenty opportunities to do so should we choose to live in accordance with our unique compass and temperament. Quilliam does go into great depth about how to meet potential partners that are best suited for us, and if this is interests you, I would encourage you to pick up her book. Largely, why I enjoyed the book so much was that the truth is if we have the wrong map, we'll never find what we're looking for. And her book is a simple, direct road map that is full of common sense if you are looking for a partner that you want to enjoy your everydays with and build a life together in which both individuals are respected, loved and supported. ~View Part Une (one) of this series - Choosing a Partner here. Petit Plaisir: ~A Moveable Feast with Fine Cooking on PBS The Emmy nominated food feast show which airs on PBS and is hosted by Pete Evans, Australia's top celebrity chef is in its fifth season. Currently season 5 is running on PBS, but you can view the past four seasons via Amazon Video. Click here to take a look at the previous four seasons and check your local PBS listings to see when A Moveable Feast airs in your town. ~Subscribe to Fine Cooking magazine here This episode is sponsored by: ~Simply Earth Click here to subscribe to the monthly box with 6 recipes and everything you need to make them. 4 – 5 full size essential oil bottles Enter the coupon code “SIMPLE” to receive a $40 giftcard emailed to you after you subscribe to this fun essential oil recipe box. Click here to begin! Each box comes with 6 recipes and everything you need to make them. 4 – 5 full size essential oil bottles, 100% pure goodness all for $39. ~Mark your calendars Foodies & Francophiles! World renowned chef and top food blogger and cookbook author David Leibovitz is stopping by The Simple Sophisticate on Monday November 6th (episode #182) to talk about his new book: L'Appart: The Delights and Disasters of Making Paris My Home. I am so excited I am pinching myself!!! Image via TSLL Instagram Download the Episode

Ellie Krieger is a registered dietitian and the leading go-to nutritionist in the media today, helping people find the sweet spot where delicious and healthy meet. She is the host and executive producer of the Public Television cooking series “Ellie’s Real Good Food,” and well known as the host of Food Network’s hit show “Healthy Appetite.”   Ellie is a New York Times bestselling, James Beard Foundation and IACP award-winning author of five cookbooks. Her most recent is You Have it Made: Delicious, Healthy Do-Ahead Meals (Jan 2016). She is a weekly columnist for The Washington Post and she has been a columnist for Fine Cooking, Food Network magazine and USA Today. Ellie speaks regularly at events around the country, appears on national television shows, such as Today, Good Morning America, and The Wendy Williams Show, and has been featured in magazines like Better Homes and Gardens, People, and Self, to name a few.  You can read the full show notes and resources at www.soundbitesrd.com.

I'm Joanne creator of FifteenSpatulas.com when I was in middle school, I read the “cool kid books” like Harry Potter and Chicken Soup for the Teenage Soul, but more often I read cookbooks and culinary textbooks that taught me about the chemistry of cooking on a deep, molecular level. Food is cool stuff. I mean, did you know that the hardness of your tap water can affect the gluten development in your bread? Or that one of the reasons we keep butter cold for pie crust is because butter is an emulsion of water and fat, and once it melts, you cannot get it back? Those are the tidbits of knowledge that I have collected since I was a little girl, and my curiosity for that food knowledge has never slowed down. Fifteen Spatulas now has 700+ recipes from scratch and includes step-by-step photos and tutorial videos. Joanne also created a weekly Youtube cooking show in December 2012 and accrued nearly 30,000 subscribers in her first year.Joanne and Fifteen Spatulas have been featured in numerous media outlets, including live and taped television appearances, and print and online publications, such as Cooking Channel TV, Fine Cooking, Glamour, Redbook, Better Homes & Gardens, and more.  About my food: Pretty much everything I eat is made from scratch. I suffered from severe gastroesophagael reflux problems in college and all my hospital and doctor visits eventually went away after I started eating real food from scratch. I believe in using whole foods and natural ingredients, which means checking that the chicken breast I buy isn’t 20% an injected chemical solution I don’t want in my chicken. Whole foods and natural ingredients doesn’t mean I eat kale all day long. I have an affection for butter and I love to eat the food I crave, I just like to make them at home so I know what’s going into it.

What happens when you get a renowned cannabis cookbook author together with the former editor-in-chief of Fine Cooking magazine together in one radio studio? Serious talk about how very different marijuana cookery is from mainstream cuisine. The icing on the cake: One of our panelists happens to be a friend of Cedella Marley.

Is your healthy eating plan really a diet? Most of today’s diets look like healthy recipes touting the benefits of eating wholesome foods, but they also carry with it a bunch of ridiculous (and restrictive) rules. I’m looking at you, “no beans allowed” Paleo lovers. In this episode, I chat with award winning chef, dietitian, and mom Ellie Krieger. She shares how she has been burned by gimmicky weight loss diets from her modeling days and why it’s so important to her to sit down as a family and enjoy a delicious meal together. Ellie shares some fabulous tips for getting food on the table without overthinking it and she helps you understand why a little butter and salt can be a good thing. --- Get to know Ellie Host of the new cooking series “Ellie’s Real Good Food” on Public Television, and well known from her hit Food Network show “Healthy Appetite,” Ellie Krieger is a leading go-to nutritionist in the media today, helping people find the sweet spot where “delicious” and “healthy” meet. Ellie’s success can be attributed to her accessible way of offering tools for nurturing a richly satisfying, sumptuous lifestyle while cutting through the gimmicks, hype and extreme eating that permeate our world. She is a New York Times bestselling, James Beard Foundation and IACP award winning author of five cookbooks, including her most recent, You Have it Made: Delicious, Healthy Do-Ahead Meals. Ellie is also a weekly columnist for The Washington Post and has been a columnist for Fine Cooking, Food Network magazine and USA Today. A registered dietitian who earned her bachelors in clinical nutrition from Cornell and her masters in nutrition education from Teacher’s College, Columbia University, Ellie has been at the forefront of First Lady Michelle Obama’s “Let’s Move” campaign from the beginning when Mrs. Obama’s team invited her to head up a nutrition education initiative at a Healthy Kids Fair on the Whitehouse lawn. Find Ellie online Website: http://www.elliekrieger.com Twitter: http://www.twitter.com/ellie_krieger Instagram: http://www.instagram.com/ellie_krieger Facebook: https://www.facebook.com/elliekriegerofficial --- You can subscribe to Body Kindness on iTunes and Stitcher. Enjoy the show? Please rate it on iTunes! - http://getpodcast.reviews/id/1073275062 Are you ready for Body Kindness? Get started today with my free e-course and on-demand digital training. Learn more - http://bit.ly/2k23nbT The New York Times Book Review calls Body Kindness “simple and true”. Publisher’s Weekly says it’s “a rousing guide to better health.” http://bit.ly/2k228t9 Watch my videos about why we need Body Kindness on YouTube. https://youtu.be/W7rATQpv5y8?list=PLQPvfnaYpPCUT9MOwHByVwN1f-bL2rn1V Did you enjoy the podcast? Please subscribe and rate it. Have a show idea or guest recommendation (even yourself!) E-mail podcast@bodykindnessbook.com to get in touch. Nothing in this podcast is meant to provide medical diagnosis, treatment, cure, or prevent any disease or condition. Individuals should consult a qualified healthcare provider for medical advice and answers to personal health questions.

This week on All in the Industry, host Shari Bayer is joined in studio by RD nutritionist, TV producer and author Ellie Krieger. She is the host and executive producer of the public television cooking series Ellie's Real Good Food, and host of the hit show Healthy Appetite. Ellie is a registered dietitian and the leading go-to nutritionist in the media today helping people find the sweet spot between delicious and healthy. She is also an award-winning author of five cookbooks, a weekly columnist for the Washington Post, and has been a columnist for Fine Cooking, Food Network Magazine, and USA Today.

We’ve got ideas for the beautiful—and so delicious—acorn squash flooding the markets right now, along with a trick from Fine Cooking magazine to making the most comforting homey polenta in 15 minutes. We swear it works. Alex Province mixes an early-Autumn Bourbon Cider Sipper and Faith shares a fantastic crisp rosé from California that goes for $15 and under. Plus, Terry Golson, author of The Farmstead Egg Guide & Cookbook, joins the party with a recipe for quick spaghetti carbonara (we loved it!). Photo: Jimsideas/Flickr, creative commons Aired: October 6, 2016 (Originally aired: October 1, 2014) CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Terry Golson — author of The Farmstead Egg Guide & CookbookSupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

If you have ever visited Ann Arbor, Michigan the odds are you have eaten at Zingerman's Deli. This episode is a great interview with Ari Weinzweig, co-founder and founding partner of the company now known as Zingerman's Community of Businesses. Ari moved to Ann Arbor from his hometown of Chicago to attend the University of Michigan. After graduating with a degree in Russian history, he went to work washing dishes in a local restaurant and soon discovered that he loved the food business. Along with his partner Paul Saginaw, Ari started Zingerman’s Delicatessen in 1982 with a $20,000 bank loan, a staff of two, a small selection of great-tasting specialty foods and a relatively short sandwich menu. Today, Zingerman’s is an Ann Arbor institution—the source of great food and great experiences for over 500,000 visitors every year. Each day the Deli serves up thousands of made-to-order sandwiches with ingredients like corned beef and pastrami, homemade chopped liver and chicken salad. The Deli stocks an array of farmhouse cheeses, smoked fish, salamis, estate-bottled olive oils, vintage vinegars, whole bean coffees, loose leaf teas and much more. Ari and Paul have built Zingerman’s into an organization with a 500+ staff and annual sales approaching $40,000,000 a year. Ari is involved in many educational activities. He has served as a board member and president of The American Cheese Society and as a board member of the Retail Division of the National Association for the Specialty Food Trade. He is a frequent guest speaker in business classes at the University of Michigan and Eastern Michigan University, as well as at various food and business conferences in this country and abroad including the American Institute of Wine and Food, Oldways Preservation and Exchange Trust, the Gathering of Games, and the NASFT Fancy Food Show. In 1988 Zingerman’s was instrumental in the founding of Food Gatherers, a perishable food rescue program, and continues to be a major supporter of the organization. Every year Food Gatherers delivers over a million pounds of food to people in need. Ari has also served on the board of The Ark, the longest continuously-operating folk music venue in America. In April of 1995, Ari and Paul received the Jewish Federation of Washtenaw County’s first Humanitarian Award for their community contributions. Ari was recognized as one of the “Who’s Who of Food & Beverage in America” by the 2006 James Beard Foundation. In 2007, Ari and Paul were presented with the Lifetime Achievement Award from Bon Appetit magazine for their work in the food industry. Ari has written over 250 issues of the Zingerman’s newsletter, and has contributed to such magazines as Fine Cooking, Specialty Foods, Gourmet Retailer, and Food and Wine. He is also the author of several books which can me found at http://www.zingtrain.com  

In this episode, we interview Domenica Marchetti on one of the oldest Italian traditions, preserving food. Many Italians and early Italian Americans needed to preserve food to survive, and in this episode Domenica discusses both the importance of preserving food and flavors and the mechanics of how to do it the right way. Our Italian-American Story Segment features a conversation between Dolores and her mother, talking about cooking in Italy compared to cooking Italian in America, and how homemade food keeps a family together. Mamma Alfieri also gives listeners some good old-fashioned straight-talk on why you should not be lazy and learn how to cook! Domenica Marchetti is a food journalist, cooking teacher, and author of seven cookbooks, most recently “Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions.” Other books include “The Glorious Pasta of Italy” and “The Glorious Vegetables of Italy,” “Williams-Sonoma Rustic Italian,” and “Ciao Biscotti.” Her articles and recipes on Italian home cooking have appeared in The Washington Post, Cooking Light, Fine Cooking, and Food and Wine, among other publications. When Domenica is not in her kitchen or at her computer, she leads culinary tours in Italy’s magnificent Abruzzo region. Visit her website at www.domenicacooks.com to learn more. Episode Sponsors The National Italian American Foundation Select Italy Select Italy's Yoga Trip to Italy

This week on Sharp & Hot, Emily Peterson is joined by the one and only Ellie Krieger! Host and executive producer of the Public Television cooking series “Ellie’s Real Good Food,” and well known as the host of Food Network’s hit show “Healthy Appetite,” Ellie Krieger is the leading go-to nutritionist in the media today, helping people find the sweet spot where delicious and healthy meet. She is a New York Times bestselling, James Beard Foundation and IACP award winning author of five cookbooks. Her most recent is You Have it Made: Delicious, Healthy Do-Ahead Meals (Jan 2016). Ellie is a weekly columnist for The Washington Post and she has been a columnist for Fine Cooking, Food Network magazine and USA Today. Ellie speaks regularly at event around the country, appears on national television shows, such as Today, Good Morning America, and The Wendy Williams Show, and has been featured in magazines like Better Homes and Gardens, People, and Self, to name a few. A registered dietitian who earned her bachelors of science in clinical nutrition from Cornell and her master’s in nutrition education from Teacher’s College Columbia University, Ellie has been at the forefront of First Lady Michelle Obama’s “Let’s Move” campaign from the beginning when Mrs. Obama’s team invited her to head up a nutrition education initiative at the “Healthy Kids Fair” on the Whitehouse lawn.

Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native, and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer.She has written on food and travel for numerous publications including Bon Appetit, Food & Wine, Fine Cooking, Cooks Illustrated, Every Day with Rachel Ray, Family Fun, Food Arts, and the Los Angeles Times. Nancie is the author of ten cookbooks and a national television food celebrity

Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native, and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer. She has written on food and travel for numerous publications including Bon Appetit, Food & Wine, Fine Cooking, Cooks Illustrated, Every Day with Rachel Ray, Family Fun, Food Arts, and the Los Angeles Times. Nancie is the author of ten cookbooks and a national television food celebrity

Cookie swap, anyone? How about chocolate chip meringue cookies? Mark has never made them before. They can be tricky. But he's got Bruce there to make sure these holiday cookies come out right. Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won chichi awards, and been on national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com.  

Chili. In true Texas fashion this classic is made from dried chilies and diced beef. No tomatoes, no beans, no chili powder. But here's modern twist: Kamut, an ancient grain.. Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won chichi awards, and been on national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com.  Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Today he makes this amazing chili recipe from their book GRAIN MAINS. So come into our kitchen, test a recipe with us, and see just how fun it can

Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com.  Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now.  Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and attempt to make one of their favorite dishes. Along the way, you'll get a terrific recipe, some of the science behind what's happening, great cooking tips, and the banter Bruce and Mark are known for. This time, Mark's going to bake an old fashioned cookie from their book THE ULTIMATE CHOCOLATE COOKIE BOOK; Chocolate Crinkle Cookies. The recipe is in that book and at their website www.bruceandmark.com So come into our kitchen, test a recipe with us, and see just how fun it can

Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com.  Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now.  Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and attempt to make one of their favorite dishes. Along the way, you'll get a terrific recipe, some of the science behind what's happening, great cooking tips, and the banter Bruce and Mark are known for. This time, Mark's going to tackle an old fashioned dessert called a slump. In the same category as cobbler, crisp, pandowdy, and buckle. THe recipe is in their book THE ULTIMATE COOK BOOK and at their website www.bruceandmark.com So come into our kitchen, test a recipe with us, and see just how fun it can be.

Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won lots of chichi awards, and been on many national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com. Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Under Bruce's watchful and critical eye, Mark will go into the kitchen in each episode and attempt to make one of their favorite dishes. Along the way, you'll get a terrific recipe, some of the science behind what's happening, great cooking tips, and the banter Bruce and Mark are known for.This time, Mark is baking a basil garlic bread from Hillary Davis's book Le French Oven. So come into our kitchen, test a recipe with us, and see how fun it can be.

Love Comma Cake Sam has been a food editor at Good Housekeeping, Fine Cooking, and Martha Stewart's Everyday Food. Today, she's a freelance recipe developer and food stylist and recently released her first cookbook called The New Sugar and Spice: A Recipe for Bolder Baking. She was also a Finalist in the 2015 Saveur Blog […] The post 086: Samantha Seneviratne: Cooking Up A Career in Baking and Food first appeared on The Dinner Special podcast.

Julie Dolan and Lian Dolan going deep on shallow ( and scalloped) topics:  Julie spends the weekend in Austin, Texas Lian on How To Really Dress Thinner. She has some thoughts for Bob Harper.  Plus, Food news. Looking for recommendations for Yogurt Makers and How to Make Scalloped Potatoes. Here's a good basic recipe from Fine Cooking that involved a Classic White Sauce, so our mother would approve.  Parenting Issue: Do you love your child conditionally even if you don't mean to? Julie and Lian discuss David Brooks' Op Ed from teh New York Times. Love and Merit    Book Nook: Julie recommends Turn Right at Machu Picchu. Listen and hear here exciting news.  Lian recommends the first 2/3s of A Spool of Blue Thread by Anne Tyler.  Plus, Outlander Re-Cap. More Swimming! Please. 

On this week’s episode of Sharp & Hot host Emily Peterson has a studio full of incredible guests! First, we hear from Eugenia Bone, accomplished food writer and author. Her stories have appeared in newspapers and magazines across the country, from The New York Times Magazine to The National Lampoon, in Saveur, Food & Wine,Gourmet, Fine Cooking, The Wine Enthusiast, and Martha Stewart Living, among many others. Later on, we hear from Smriti Keshari & Carl Banks who were involved in the production of the new documentary Food Chains! This program was brought to you by Cain Vineyard & Winery. “The variety and attributes of mushrooms are totally underestimated.” [05:00] –Eugenia Bone on Sharp & Hot

In this episode of the Find Dining Podcast, we speak with Chef Matt Jennings of Farmstead, the James Beard Award nominee and three-time Cochon 555 champion who will deliver the keynote address at the first Taste Trekkers Food Tourism Conference. We talk about his journeys as a chef and cheese buyer, the importance of the farm-to-table movement, and the proper way to dig for clams. Find out more about the Taste Trekkers Food Tourism Conference Visit the Farmstead Inc. website Matt is a graduate of the New England Culinary Institute in Vermont Matt was a cheese buyer for the Formaggio Kitchen in Boston Kate Jennings is a graduate of the Culinary Institute of America in St. Helena, Napa Valley Paul Bertolli and Michael Tusk are two California chefs that influenced Matt The Wall Street Journal featured Matt in this story on buttermilk National Public Radio featured Matt in this story on happy pigs Matt has filmed an episode of PBS' Moveable Feast with Fine Cooking with Boston chef Ken Oringer Matt won the Cochon 555 competition three years in a row Shouts out to Ryan Farr of 4505 Meats in San Francisco and Jamie Bissonnette of Coppa in Boston Matt's former Chef de Cuisine Benjamin Sukle just opened up Birch to rave reviews Food for Thought: Q: What piece of equipment is used when digging for Quahogs (clams)? A: A bull rake. Out of the Frying Pan Picks: Favorite Place to Buy Pork: from Pat McNiff of Casey Farm and Blackbird Farm at the Hope Street Farmers' Market Recommended Cheese: Harbison from the Cellars at Jaspar Hill Chefs Who Have Influenced Matt: David Miles of the New England Culinary Institute, Amanda Lydon and Gabriel Frasca, and Ihsan Gurdal of Formaggio Kitchen Admired Rhode Island Chefs: Beau Vestal at New Rivers, Derek Wagner at Nick's on Broadway, Matt Genusio at Chez Pascal, Benjamin Sukle at Birch, James Mark at North

Siblings Matt and Ted grew up in Charleston, South Carolina. When they left to attend colleges in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts. When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food and travel journalists. They currently are contributing editors at Travel + Leisure and frequently write food stories for Bon Appetit, The New York Times, Fine Cooking and Food & Wine, among other publications. Ted lives with his wife, the artist E.V. Day, in Brooklyn, NY; Matt, his wife Gia, and their two sons live in Charleston, SC. On this week’s episode of Chef’s Story, Matt and Ted speak with host Dorothy Cann Hamilton about starting a boiled peanuts business, bringing Southern food to New York City, and their latest cookbook, The Lee Bros. Charleston Kitchen. With more than 100 recipes and photos, maps of walking and driving tours, and stories to accompany nearly every dish, it explains the simple but sophisticated culinary allure of the South Carolina port city, ranked number one on Condé Nast Traveler’s “Top U.S. Cities” list for the past two years and voted their readers’ favorite city in the world for 2012. Learn more about future business endeavors of the Lee Brothers, and find out how you can bring authentic Charleston cooking into your kitchen today! “Fundamentally, our uncle was a big influence in our lives as a restauranteur.” [11:30] “We want to celebrate Charleston culture, and tradition. In this book, we have a gazpacho recipe inspired by a little French cafe in the 1980s.” [41:15] — Matt and Ted Lee on Chef’s Story

Today Laura Theodore, the Jazzy Vegetarian welcomes chef Robin Asbell, who is author of Big Vegan and Sweet and Easy Vegan. She has been creating fabulous food in the homes of private clients for 15 years. We’ll share delectable recipes to inspire a happier kitchen and a healthier you and talk about her tips for mindful sating for health and happiness! Robin has been cooking and creating recipes in the Natural foods business since the mid 80’s. After baking and cooking with whole foods in restaurants, delis and Coops for many years, she started working as a Private Chef in the mid-90‘s, creating fabulous food for the fabulous. She also writes for magazines like Better Homes and Gardens, Real Food, Vegetarian Times, Experience Life, Taunton’s Fine Cooking, The Mix, and others.  She blogs at robincooksveg.wordpress.com,  and also posts a weekly soundbite at amillioncooks.com. Robin also teaches popular cooking classes in Minnesota and around the country. www.robinasbell.com.

Michelle, who founded Joyful Plate in 2011 to promote the joy that good food and beverages can bring to our daily lives, specializes in positioning and growing small to mid-sized lifestyle brands with strategy, research, package design and big ideas. She is also a blogger, sharing personal stories about what inspires at blog.joyfulplate.com. Michelle's love for everything culinary began in the mid-90's when she managed the Wine & Champagne portfolio for Remy Cointreau, worked with the Antinori family of Florence, Sandro Boscaini from Masi Amarone, and a range of boutique Champagnes including Krug, Piper, and Charles Heidsieck. She has traveled extensively throughout Europe and has had many unique food experiences which inspired her to complete an advanced certificate in Wine & Spirits Education from the WSET in London and the Essentials of Fine Cooking from the French Culinary. In her free time, Michelle enjoys entertaining, especially making risotto for friends and family. She is also a branding volunteer to the Director of the West Side Campaign Against Hunger on the Upper West Side of New York City.

Host, Laura Theodore, the Jazzy Vegetarian,  chats with author and private chef Robin Asbell, who has been creating fabulous food in the homes of private clients for 15 years. We’ll share new vegetarian recipes to inspire a happier kitchen and a healthier you for the new year! Robins’ first book, The New Whole Grains Cookbook, is filled with flavorful, beautiful food that just happens to be whole grain. Her second book, The New Vegetarian Cookbook, explores delicious cuisine that nourishes the body and soul that even meat lovers will enjoy. Robin also writes for magazines like Better Homes and Gardens, Real Food, Experience Life, Taunton’s Fine Cooking, Vegetarian Times, and others. She also teaches and speaks around the country and audio blogs at amillioncooks.com. More: www.robinasbell.com