Podcasts about holiday cooking

Fluent Fiction - Hebrew: From Chaos to Calm: Mastering the Seder Market Rush Find the full episode transcript, vocabulary words, and more:fluentfiction.com/he/episode/2025-03-01-23-34-02-he Story Transcript:He: המרכז המסחרי היה מלא חיים ביום אביב נעים.En: The shopping center was full of life on a pleasant spring day.He: אנשים בכל מקום הסתובבו בין הדוכנים הצבעוניים.En: People were everywhere, wandering among the colorful stalls.He: ריח הפרחים התערבב בריח הפירות והתבלינים.En: The scent of flowers mixed with the aroma of fruits and spices.He: אביחי, נועה ואלי הגיעו לשוק כדי לקנות ירקות טריים לליל הסדר.En: Avichai, Noa, and Eli came to the market to buy fresh vegetables for the Seder night.He: אביחי היה אדם מאורגן.En: Avichai was an organized person.He: הוא תמיד תכנן את כל הפרטים מראש.En: He always planned every detail in advance.He: הוא רצה להכין סעודת חג מושלמת.En: He wanted to prepare a perfect holiday meal.He: הסדר הזה היה מיוחד, כי החמים שלו הגיעו לביקור.En: This Seder was special because his in-laws were visiting.He: הוא רצה להרשים אותם.En: He wanted to impress them.He: השוק היה מלא אנשים, ורבים מהסוחרים כבר סיימו את המלאי.En: The market was crowded with people, and many of the vendors had already run out of stock.He: לחג הפסח יש הרבה קונים שרוצים את המצרכים הכי טובים.En: During Passover, there are many shoppers looking for the best ingredients.He: אביחי חיפש את הירקות הכי טריים, אבל היה לו קשה למצוא.En: Avichai was searching for the freshest vegetables, but he was finding it difficult.He: הם עברו בין הדוכנים והקהל.En: They moved between the stalls and the crowd.He: אביחי התחיל לדאוג.En: Avichai began to worry.He: "מה אעשה אם לא אמצא את המצרכים?En: "What will I do if I don't find the ingredients?"He: " שאל את עצמו בלב.En: he asked himself silently.He: פתאום, נועה ראתה דוכן קטן בפינה נסתרת.En: Suddenly, Noa saw a small stall in a hidden corner.He: "תראה, אביחי!En: "Look, Avichai!"He: " היא הצביעה בהתרגשות.En: she pointed excitedly.He: הם ניגשו לדוכן ומצאו את כל מה שחשקו בו: עשבי תיבול חדשים, ירקות ירוקים ותפוחי אדמה לארוחת החג.En: They approached the stall and found everything they desired: fresh herbs, green vegetables, and potatoes for the holiday meal.He: הדוכן היה מלא בכל מה שצריך לפסח.En: The stall was stocked with everything needed for Passover.He: אביחי נשם לרווחה.En: Avichai breathed a sigh of relief.He: הוא הבין שהוא יכול להסתדר ברגעים קשים ולהיות יצירתי.En: He realized he could manage through difficult moments and be creative.He: הדרך לא תמיד קלה, אבל עם קצת סבלנות ותושייה, הכל אפשרי.En: The path isn't always easy, but with a little patience and resourcefulness, anything is possible.He: כשחזרו הביתה, הוא הרגיש שמח.En: When they returned home, he felt happy.He: הסיפור הזה עזר לו להבין שאולי אין צורך להלחץ כל כך כדי להרשים אחרים.En: This experience helped him understand that maybe there's no need to stress so much to impress others.He: החג הזה יהיה טוב במיוחד כי הוא למעשה הבין שעיקר הוא רוח החג והשמחה עם המשפחה.En: This holiday would be particularly good because he realized the main thing is the spirit of the holiday and the joy with family.He: אביחי, נועה ואלי חזרו מרוצים.En: Avichai, Noa, and Eli returned content.He: הבית התמלך בריחות חג, וכל המשפחה שמחה ושבעה.En: The house was filled with the scents of the holiday, and the whole family was happy and satisfied.He: הסדר היה מושלם בדרכו המיוחדת.En: The Seder was perfect in its special way. Vocabulary Words:pleasant: נעיםwandering: הסתובבוstalls: דוכניםscent: ריחaroma: התערבבorganized: מאורגןplanned: תכנןadvance: מראשimpress: להרשיםin-laws: החמיםcrowded: מלאvendors: סוחריםstock: מלאיpatience: סבלנותresourcefulness: תושייהmanage: להסתדרhidden: נסתרתcorner: פינהherbs: עשבי תיבולsigh of relief: נשום לרווחהcreative: יצירתיspirit: רוחcontent: מרוציםsatisfied: שבעהparticularly: במיוחדdesire: חשקוdifficult: קשהrealized: הביןapproached: ניגשוscents: ריחותBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Send us a text   In this episode, hosts Ronnie and Brian celebrate the holiday season with a light-hearted discussion about their recent culinary adventures, particularly focusing on the intricate process of making mole. They delve into the techniques, ingredients, and significance of balancing flavors in mole, while also exploring the versatility of this traditional sauce in various dishes. The conversation also touches on the art of tortilla making and the joy of cooking together during the holidays. In this episode, Ronnie and Brian explore various culinary topics, including the art of puffing potatoes, the intricacies of fermentation with kimchi and sauerkraut, and share personal cooking fails. They also provide valuable cooking tips, emphasizing the importance of not crowding the pan and using fresh spices for enhanced flavor.Beers we drankBrian - Resident Culture - Island TimeRonnie - Resident Culture - Island TimeRick Bayless' Black MoleHow to make KimchiHow to make CarbonaraSTAY CREAMY

As part of my end-of-year holiday vacation, I had the pleasure of visiting with one of my cousins, Georgia Mulholland. Georgia's mother, Marion Wheeler, was the daughter of Jessie Strange the Younger, son of Jesse Strange the Elder. Georgia's father was George Hairston. During our conversation, I asked Cousin Georgia about growing up in Cascade, VA and her cooking traditions. 

Send us a textIn this festive episode of Wildly Curious, Laura sits down with food scientist Sarah Oster to explore the science behind staying safe in the kitchen during the holidays. From understanding the microbial risks of your favorite dishes to food safety tips that can prevent holiday disasters, Sarah shares insights from her 10+ years in food science. Learn about the surprising truths of food contamination, the "danger zone," and why cross-contamination is a bigger issue than you think. Whether you're hosting a feast or simply reheating leftovers, this episode is packed with practical advice and quirky science facts to keep you informed (and healthy!) this season. Perfect for anyone curious about the science of food or looking to avoid food poisoning over the holidays!Want to see behind the scenes and unedited footage?!

Send us a text   In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into their culinary experiences, discussing everything from the challenges of a long workday in the kitchen to the intricacies of making Peruvian chicken and gumbo. They explore the art of soy sauce production, the importance of a well-cooked roux, and the philosophy behind plating and presentation in culinary arts. The conversation also touches on the slow-moving process of building a new culinary space and their exciting holiday cooking plans, including making fresh tortillas and tamales. In this engaging conversation, Ronnie and Brian explore various culinary topics, from ceviche and hot sauce creations to salsa verde techniques and cooking competitions. They share personal anecdotes about their experiences in Napa Valley, discuss gluten-free trends, and recount kitchen mishaps that lead to humorous learning moments. The duo also emphasizes simplifying cooking with practical tips and essential kitchen tools, such as a kitchen scale, to enhance the cooking experience.Chapters00:00 Introduction and Kitchen Chronicles06:01 The Art of Soy Sauce12:03 The Roux and Its Secrets17:59 Plating and Presentation in Culinary Arts23:48 Building a New Culinary Space31:41 Ceviche and Culinary Adventures39:04 Cooking Competitions and Culinary Experiences44:38 Gluten-Free Trends and Restaurant Experiences52:46 Kitchen Tips: Simplifying Cooking58:30 Essential Kitchen Tools: The Kitchen ScaleBeers we drank- Ronnie - New Belgium - Fat Tire Ale- Brian - Larceny - Kentucky Straight Bourbon WhiskeySTAY CREAMY

In this episode of Don't Eat Poop!, our hosts Matt and Francine are sharing some food safety tips for safe holiday cooking.There are a lot of holiday parties this time of year, and you don't want to spend most of the time on your knees in the bathroom with your head over the toilet.So, tune in to learn how to protect yourself, your family, and your friends from foodborne illnesses this holiday season.In this episode:

On today's episode of HowToBBQRight Podcast, we're celebrating the Holidays here at the office (00:19)! While we were gone, Malcom headed off for a BUNCH of hunting and brought home a HAUL (01:27). Malcom cooked up some Bison steaks off in North Dakota and they were DELICIOUS (09:17). Christmas is coming FAST so you better grab those gifts before it's too late (12:01)! This new viral mashed potato method has me convinced (13:13). Tis' the season, so here's our FAVORITE treats for the Christmas season (16:40). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (23:56)! If you're hosting a Christmas party this year, make sure to bring THESE snacks to spice it up (24:46). What is the best Christmas breakfast (41:27)? If you're cooking beef loin for Christmas, should you be grabbing it now (46:50)? Head on over to the community on Facebook QUICK to enter our BRAND NEW giveaway just in time for Christmas (49:49)! If you've got a MONSTER 20 pound ham, here's how to turn that bad boy into a pulled ham (52:00). If you're traveling for Christmas dinner this year, here's how to prep that meat for the road (53:22). This is the BEST way to cook up a Prime Rib for the holidays (55:09). Finally, if you're taking that double smoked ham on the go, don't be afraid to hold it in that cooler (55:50)!  

We welcome back Jennifer Clair, founder of Home Cooking New York. Today we'll talk about the great cooking traditions of Christmas and Hanukkah. Ray Graf hosts.

One of the biggest joys – but also one of the major stressors – of each holiday season can be….. COOKING! Today, we explore how to build confidence in the kitchen without striving for perfection. Whether you cook just for yourself or have a whole family to feed, this conversation will leave you inspired to tackle the kitchen with ease!  Our first guest is Bri McKoy, author of The Cook's Book. She shares common cooking mistakes and essential techniques for any home chef in her friendly, approachable style. Our second guest, Amy Palanjian, founder of Yummy Toddler Food, shares acutally doable tips for making quick, kid-friendly meals that fit any parent's busy schedule.    Links:  Get Bri's Recipe Get Amy's Recipe. Learn more about our guests: https://www.theNewsWorthy.com/shownotes Become an INSIDER and get ad-free episodes here: https://www.theNewsWorthy.com/insider Sign-up for our weekly EMAIL: https://www.theNewsWorthy.com/email Get The NewsWorthy MERCH here: https://www.theNewsWorthy.com/merch Join us again for our 10-minute daily news roundups every Mon-Fri!  Sponsors: Gift luxury this holiday season without the luxury price tag. Go to Quince.com/newsworthy  for 365-day returns, plus free shipping on your order!  Trade Coffee is offering their best savings of the year on gift subscriptions right now, so head to drinktrade.com/newsworthy to send a personalized coffee subscription in minutes. To advertise on our podcast, please reach out to libsynads@libsyn.com #cooking #recipes #holidays      

Fluent Fiction - Italian: Giovanni's Holiday Feast: Tradition Meets Innovation in Venice Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2024-12-06-08-38-20-it Story Transcript:It: Il sole di dicembre splendeva sul Mercato di Rialto a Venezia, illuminando le bancarelle piene di colori.En: The December sun shone over the Mercato di Rialto in Venezia, illuminating the stalls full of colors.It: Le verdure erano sistemate in piramidi perfette, mentre il pesce fresco rifletteva i raggi del sole.En: The vegetables were arranged in perfect pyramids, while the fresh fish reflected the sun's rays.It: L'aria era piena di profumi invernali, con un pizzico del mare vicino.En: The air was filled with winter scents, with a hint of the nearby sea.It: Giovanni attraversava il mercato con passo veloce.En: Giovanni crossed the market with a fast pace.It: Era stressato.En: He was stressed.It: Il Natale era vicino, e il cenone lo aspettava.En: Christmas was near, and the holiday dinner awaited him.It: Voleva stupire la famiglia con una cena impeccabile, ma mancavano ancora ingredienti essenziali.En: He wanted to impress the family with a flawless dinner, but essential ingredients were still missing.It: Alessia, la sua sorella, lo seguiva da vicino.En: Alessia, his sister, followed closely behind.It: "Giovanni, non ti preoccupare troppo.En: "Giovanni, don't worry too much.It: La famiglia apprezzerà comunque il tuo impegno," disse con un sorriso di sostegno.En: The family will appreciate your effort anyway," she said with a supportive smile.It: Ma Giovanni non era convinto.En: But Giovanni was not convinced.It: La pressione delle tradizioni lo soffocava.En: The pressure of traditions was suffocating him.It: Mentre si avvicinavano alla bancarella di Marco, il rumoroso ma amichevole pescivendolo, il suo cuore batteva forte.En: As they approached Marco's stall, the noisy but friendly fishmonger, his heart was pounding.It: Marco, con il suo grembiule sporco e il sorriso grande, li salutò calorosamente.En: Marco, with his dirty apron and big smile, greeted them warmly.It: "Fratelli miei!En: "My friends!It: Quali tesori del mare vi posso offrire oggi?"En: What treasures of the sea can I offer you today?"It: "Sto cercando gli scampi della tradizione di famiglia," disse Giovanni con un tono preoccupato.En: "I'm looking for the family tradition's scampi," said Giovanni with a worried tone.It: Marco fece un cenno con la testa.En: Marco nodded.It: "Sono fuori stagione, ma ho delle orate freschissime.En: "They're out of season, but I have some very fresh sea bream.It: Potresti fare una cosa nuova.En: You could try something new.It: Fidati di me."En: Trust me."It: Giovanni era perplesso.En: Giovanni was perplexed.It: Cambiare una ricetta di famiglia sembrava un sacrilegio, ma il tempo scorreva veloce, e la cena non poteva attendere.En: Changing a family recipe seemed sacrilegious, but time was running fast, and the dinner couldn't wait.It: Alessia gli strinse il braccio.En: Alessia squeezed his arm.It: "A volte, la novità può essere buona, Giovanni."En: "Sometimes, new things can be good, Giovanni."It: Dopo un momento di esitazione, Giovanni decise di prendere le orate.En: After a moment of hesitation, Giovanni decided to take the sea bream.It: Tornarono a casa con le borse piene di ingredienti, e iniziò a sperimentare.En: They returned home with bags full of ingredients, and he started experimenting.It: Tagliava, mischiava, innovava.En: He cut, mixed, innovated.It: I profumi riempivano la cucina mentre la fiducia cresceva in lui.En: The scents filled the kitchen as his confidence grew.It: La notte di Natale, la famiglia si riunì intorno alla tavola.En: On Christmas Eve, the family gathered around the table.It: Ostensori d'amore e risate riempivano la casa.En: Displays of love and laughter filled the house.It: Giovanni servì i suoi piatti con cuore palpitante.En: Giovanni served his dishes with a pounding heart.It: Le facce della famiglia si illuminarono mentre assaggiavano.En: The family's faces lit up as they tasted.It: "Che delizia," esclamò lo zio Mario con un grande sorriso.En: "What a delight," exclaimed Uncle Mario with a big smile.It: "Questa è una sorpresa meravigliosa, Giovanni!"En: "This is a wonderful surprise, Giovanni!"It: Giovanni finalmente si rilassò, sentendo l'abbraccio delle loro parole.En: Giovanni finally relaxed, feeling the embrace of their words.It: Aveva imparato che la tradizione non era l'unico cammino.En: He had learned that tradition was not the only path.It: In quel Natale, capì che la creatività poteva portare un nuovo tipo di gioia.En: That Christmas, he understood that creativity could bring a new kind of joy.It: E così, il Mercato di Rialto vide un altro successo culinario, mentre Giovanni scopriva che la vera essenza delle feste è l'amore condiviso, non la rigorosa perfezione.En: And so, the Mercato di Rialto witnessed another culinary success, as Giovanni discovered that the true essence of the holidays is shared love, not rigid perfection. Vocabulary Words:the stall: la bancarellathe vegetable: la verdurathe pyramid: la piramidethe ray: il raggiothe scent: il profumoto impress: stupireflawless: impeccabileto appreciate: apprezzarepressure: la pressionesuffocating: soffocantethe fishmonger: il pescivendolothe apron: il grembiulethe treasure: il tesoroworried: preoccupatoto nod: fare un cenno con la testaout of season: fuori stagioneperplexed: perplessosacrilegious: sacrilegioto hesitate: esitareto experiment: sperimentareto innovate: innovarethe uncle: lo ziowonderful: meravigliosoto relax: rilassarsithe embrace: l'abbracciorigid: rigorosocreativity: la creativitàthe essence: l'essenzato share: condividereto illuminate: illuminare

This week Maria is joined by Leila Kirske, the author of The Lebanese Cuisine book! Maria also discusses different holiday traditions and gift ideas you won't want to miss! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠

Episode Title: Holiday Cooking: Taste Without Sight In this episode of Navigating Life with Vision Loss, host Kim Wardlow sits down with Debra Erickson, founder of The Blind Kitchen, to discuss adaptive tools, techniques, and tips for holiday cooking with vision loss. Debra shares her expertise on making cooking safe, enjoyable, and accessible while helping listeners maintain traditions and create memorable meals. From mastering mashed potatoes to baking perfect pies, this episode offers practical advice to navigate the kitchen confidently. Debra also highlights tools available on The Blind Kitchen's website, including the boil alert disc, adaptive measuring spoons, locking lid pans, and more. Whether you're hosting a large gathering or perfecting a favorite family recipe, this episode inspires listeners to embrace cooking despite vision challenges. Additionally, Kim reminds listeners to support Aftersight for Colorado Gives Day on December 10th. Donations can be pre-scheduled at ColoradoGives.org by searching for Aftersight. Contact Information: Aftersight: Visit ColoradoGives.org and search for Aftersight to donate or learn more. The Blind Kitchen: Explore tools, recipes, and tips at TheBlindKitchen.com. Chapter Markers: 00:10 - Introduction: Aftersight and Colorado Gives Day 00:29 - Welcome to the Holiday Series 01:37 - Meet Debra Erickson 01:59 - Overview of The Blind Kitchen 03:06 - Addressing Safety Concerns 03:51 - Relying on Non-Visual Senses in Cooking 04:40 - Tools That Make Cooking Accessible 06:11 - Holiday Gift Ideas for Cooks with Vision Loss 08:21 - The Science Behind the Boil Alert Disc 09:14 - Adaptive Measuring Tools 13:03 - Non-Tool Cooking Tips and Techniques 16:11 - Cooking a Holiday Staple: Mashed Potatoes 24:12 - Maintaining Identity Through Cooking 25:36 - Baking Pies with Vision Loss 31:26 - Hosting Tips for Stress-Free Holiday Meals 35:01 - Traditional Holiday Dishes 36:24 - New Year's Recipes and Traditions 37:27 - Final Tips and Words of Encouragement 39:17 - Cooking on Different Stove Types 40:09 - Closing and Resources Enjoy this holiday-themed episode as you navigate life with vision loss and create delightful meals for your loved ones!

Louisiana's legislature recently wrapped up its special session on tax reform. We've been reporting on the play-by-play as the House and Senate wrangle with proposals to adjust the income tax rate, expand the sales tax and make other changes. The Advocate/Times-Picayune's editorial director and columnist Stephanie Grace tells us where things landed and how residents might be impacted.Food is on the brain this time of year, so it's a good time to think about the environmental impacts of what we eat. Last year, we spoke with Tulane researcher Diego Rose who found that having a particular diet could significantly reduce the average American's carbon footprint, and as a side-effect, also make them healthier. Today, we revisit that conversation. The holidays are meant to be relaxing, but there's often stress around cooking for days like Thanksgiving, especially if you're a first-timer or if you're trying out new dishes.Chef Randy Cheramie, former executive director and senior chef instructor of the Chef John Folse Culinary Institute at Nicholls State University, shared some holiday cooking tips with host Bob Pavlovich.—Today's episode of Louisiana Considered was hosted by Adam Vos. Our managing producer is Alana Schrieber. We get production and technical support from Garrett Pittman, Adam Vos and our assistant producer, Aubry Procell.You can listen to Louisiana Considered Monday through Friday at noon and 7 p.m. It's available on Spotify, the NPR App and wherever you get your podcasts. Louisiana Considered wants to hear from you! Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to.Louisiana Considered is made possible with support from our listeners. Thank you!

Today's recipe is Maple Glaze for Ham.Here are the links to some of the items I talked about in this episode: #adMixing BowlMeasuring CupMeasuring SpoonsBasting BrushRoasting Pan with RackHam GravyAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo 

 Thanksgiving is all about food and family... but mostly food. In this episode of The Okayest Husbands' Podcast, Christian, Nick & Nowak with Catfish & Jeff break down the 10 best Thanksgiving dishes, sharing their hot takes on holiday classics, family favorites, and the one dish no one asked for but somehow shows up every year. Whether you're Team Stuffing or Team “Pass the Yams,” this episode is packed with laughs, food debates, and a whole lot of carbs. Tune in and find out if your favorites made the cut—or if Aunt Carol's mystery casserole gets a dishonorable mention! Send us a textAs always, keep it Okayest. LoveYa Okayest Fam!

Looking for the best ways to prepare for a foolproof holiday this season (and every other season)? Listen to our episode to access your ultimate guide to holiday cooking with Lisa Norris, RD. About Lisa Norris, RD "Hi, I'm Lisa Norris, a Registered Dietitian (RD) with a passion for making nutrition information accessible and practical. >> Whether you're a beginner, intermediate, or seasoned cook, Foolproof Cooking & Baking is tailored just for you!

On today's episode of HowToBBQRight Podcast, it's time to start getting those birds out to thaw (00:35)! I got the scoop ALL ABOUT Malcom's new Grilled Rotisserie Turkey, and it was FIRE (01:14)! Malcom finally got around to using the Thermoworks RFX, and here's what he thought about it (09:45)... What does Malcom Reed actually cook for Thanksgiving (17:01)? These are some of Malcom's go-to side dish recipes for the holidays (21:48). We've seen some bad holiday dinners, but this one on TikTok takes the cake (26:10). This is how you make the perfect Sweet Potato Casserole, with NO marshmallows (30:01)! These are the BEST sides to whip up for a perfect Thanksgiving dinner (34:23). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (41:35)! Our Turkey Talk LIVE was a huge success, so we signed a few more hats for y'all to snag before Christmas (43:27)! Before he got his degree in barbecue, what was Malcom's actual degree in (44:16)? This is the best place to store oil between cooks (45:20). Whether you're cooking a turkey breast or a whole turkey, these are the BEST grills to get the job done (46:44). What is the BEST side dish to travel with for the holidays (48:18)? These are Malcom's TOP TIPS for taking that holiday ham to the NEXT LEVEL (51:56)... Finally, if you're in charge of the Prime Rib, this is the BEST way to hold it and keep fresh on the way to your in-laws (53:27)!  

Two-time Emmy and Three-time NAACP Image Award-winning television Executive Producer Rushion McDonald interviewed Chef Jernard Wells.  He is the author of a cookbook entitled, “Southern Inspired: More Than 100 Delicious Dishes from My American Table to Your.”   He is renowned for using food to promote positive family images, and has captivated Television and live audiences with his infectious personality and culinary expertise. If you haven't seen him on TV, he hosts *New Soul Kitchen* and *New Soul Kitchen Remix* on CLEO TV.   Talking Points/Questions *Southern Inspired CookBook:What inspired your cookbook?What are some of your favorite recipes from the book? How are you able to create 100 Southern-inspired recipes? How do you stay inspired to create new and authentic recipes?Holiday Questions: What recipes can we find in your cookbook that are perfect for the holidays? The perfect drink to pair with your cranberry and whiskey glazed ribs? Your mom is a baker, will you two collaborate in the kitchen this holiday season? How has she inspired your recipes? #BEST #STRAW #SHMSSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-winning television Executive Producer Rushion McDonald interviewed Chef Jernard Wells.  He is the author of a cookbook entitled, “Southern Inspired: More Than 100 Delicious Dishes from My American Table to Your.”   He is renowned for using food to promote positive family images, and has captivated Television and live audiences with his infectious personality and culinary expertise. If you haven't seen him on TV, he hosts *New Soul Kitchen* and *New Soul Kitchen Remix* on CLEO TV.   Talking Points/Questions *Southern Inspired CookBook:What inspired your cookbook?What are some of your favorite recipes from the book? How are you able to create 100 Southern-inspired recipes? How do you stay inspired to create new and authentic recipes?Holiday Questions: What recipes can we find in your cookbook that are perfect for the holidays? The perfect drink to pair with your cranberry and whiskey glazed ribs? Your mom is a baker, will you two collaborate in the kitchen this holiday season? How has she inspired your recipes? #BEST #STRAW #SHMSSee omnystudio.com/listener for privacy information.

Two-time Emmy and Three-time NAACP Image Award-winning television Executive Producer Rushion McDonald interviewed Chef Jernard Wells.  He is the author of a cookbook entitled, “Southern Inspired: More Than 100 Delicious Dishes from My American Table to Your.”   He is renowned for using food to promote positive family images, and has captivated Television and live audiences with his infectious personality and culinary expertise. If you haven't seen him on TV, he hosts *New Soul Kitchen* and *New Soul Kitchen Remix* on CLEO TV.   Talking Points/Questions *Southern Inspired CookBook:What inspired your cookbook?What are some of your favorite recipes from the book? How are you able to create 100 Southern-inspired recipes? How do you stay inspired to create new and authentic recipes?Holiday Questions: What recipes can we find in your cookbook that are perfect for the holidays? The perfect drink to pair with your cranberry and whiskey glazed ribs? Your mom is a baker, will you two collaborate in the kitchen this holiday season? How has she inspired your recipes? #BEST #STRAW #SHMSSee omnystudio.com/listener for privacy information.

Thanksgiving is a week away…you ready? Maybe you're brushing up on those cooking skills for a Friendsgiving this weekend. If the holiday is just one big excuse to gather friends and family around a table, we have a treat for you. Lidia Bastianich, the award-winning chef and host of “Lidia's Kitchen” on PBS is our guest. Lidia talks about her journey to becoming an American, and her latest book - which is all about family recipes. She also shares tips for cooking a turkey and all the fixins'. We invite listeners to share their family food traditions with us on our social platforms and on air: 888-720-WNPR. GUEST: Lidia Bastianich: Host of Lidia's Kitchen on PBS for more than 25 years, she's the author of a memoir, My American Dream, and many cookbooks. Her latest is Lidia's From Our Family Table to Yours, which she wrote with her daughter, Tanya Bastianich Manuali. RECIPES BY LIDIA BASTIANICH: Apple Cranberry CrumbleBeer Braised Short RibsMezzi Rigatoni with Raw Tomato Sauce Plus, find even more recipes from Lidia's PBS shows on our dedicated food page. Where We Live is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

AMAZING VIDEO VERSION: https://youtu.be/Hxug0yWGIYU (In this case, I recommend you watch the video.) For the holidays, we're getting a little less serious. So this is our first cooking show ever! Of course, we are still “Scandal Sheet” and so we aren't going to tell you how to roast the best turkey or ham – a hundred other podcasts will tell you how to that. Instead, we offer alternative recipes that are equally celebratory for your holiday. First, an amazing Tortilla Española, from my co-host, Anuradha. And then, a traditional British, Beef Wellington prepared by Dr. Vince Connelly, PhD, of Oxford Brookes University, and a recurring guest on the pod (and also just happens to be my brother-in-law). Both of these sumptuous and delicious recipes can be made in your own kitchens with ingredients from your local grocery store! You don't need to be a chef to make these. WE HAVE YOUR HOLIDAY BACK, if you want to impress your family and friends. (I promise we won't tell where you got the recipes…shhhh.) Find Anuradha's Instagram food account: @anuradhaduz_food You can now find us on Patreon at patreon.com/ScandalSheet with bonus content for premium subscribers. We'd love to have your generous support for only the price of a Starbuck's coffee per month. And, please reach out to us at  scandalsheetpod.com@gmail.com, find us on Facebook as 'Scandal Sheet' or on X at @scandal_sheet. We'd love to hear from you!

AMAZING VIDEO VERSION: https://youtu.be/Hxug0yWGIYU (In this case, I recommend you watch the video.) For the holidays, we're getting a little less serious. So this is our first cooking show ever! Of course, we are still “Scandal Sheet” and so we aren't going to tell you how to roast the best turkey or ham – a hundred other podcasts will tell you how to that. Instead, we offer alternative recipes that are equally celebratory for your holiday. First, an amazing Tortilla Española, from my co-host, Anuradha. And then, a traditional British, Beef Wellington prepared by Dr. Vince Connelly, PhD, of Oxford Brookes University, and a recurring guest on the pod (and also just happens to be my brother-in-law). Both of these sumptuous and delicious recipes can be made in your own kitchens with ingredients from your local grocery store! You don't need to be a chef to make these. WE HAVE YOUR HOLIDAY BACK, if you want to impress your family and friends. (I promise we won't tell where you got the recipes…shhhh.) You can now find us on Patreon at patreon.com/ScandalSheet with bonus content for premium subscribers. We'd love to have your generous support for only the price of a Starbuck's coffee per month. And, please reach out to us at scandalsheetpod.com@gmail.com, find us on Facebook as 'Scandal Sheet' or on X at @scandal_sheet. We'd love to hear from you!

The Art of Cooking with Chef Alan Sternberg In this episode of The Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down with Alan Sternberg, the executive chef at Bluebeard in Indianapolis. Chef Sternberg shares invaluable insights on aging meat, the use of acidity and salinity in seasoning, and maintaining consistency in cooking. He also offers practical tips for home cooks, such as managing heat and weighing ingredients, while emphasizing the importance of adapting techniques to fit personal taste and context. The episode further explores the community aspect of cooking and how personal experiences and experiments can lead to exceptional food. 00:00 Introduction and Alans Title Debate 00:38 Podcast Kickoff and Setting the Scene 01:29 Special Guest: Chef Alan Sternberg 03:19 Notable Meals of the Week 05:36 Cooking Techniques and Home Cooking Tips 15:16 Holiday Cooking and Keeping Food Warm 21:42 The Importance of Acidity and Salinity in Cooking 24:53 Exploring Vinegars and Their Uses 30:40 Reflecting on Past Statements 31:02 Cooking Techniques for Duck and Goose 31:52 Aging and Preparing Game Meat 33:52 Restaurant vs. Home Cooking 39:33 Consistency in Cooking 44:05 Exploring Unique Ingredients 49:55 Chef's Journey and Philosophy 53:18 Competitive Cooking Insights 58:44 Final Thoughts and Tips More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

In our November episode, we were joined by renowned chef Marcus Samuelsson, who offered some simple ideas to give your holiday meals a healthy twist. In this month's Key Note, Chef Marcus shares a simple recipe for injera, a super-nutritious bread that makes a great go-with for any meal. Bonus: For a chance to win Chef Marcus's book The Rise: Black Cooks and the Soul of American Food – complete with injera recipe – just share your favorite tip for making the holidays healthier at instagram.com/1199SEIUBenefitFunds or facebook.com/1199SEIUBenefitFunds. But hurry: Our book giveaway ends Saturday, November 30.  The Takeaway Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: www.1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; www.1199SEIUBenefits.org/healthyliving. Join WeightWatchers at a discounted rate of just $8 a month; $0 if you are living with diabetes or prediabetes: www.1199SEIUBenefits.org/ww. If you are living with type 2 diabetes, find out more about our partner Virta's diabetes reversal program: www.1199SEIUBenefits.org/news/virta. Get inspired by fellow members through our Members' Voices series: www.1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: www.1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: www.1199SEIUBenefits.org/wellnessevents. To order one of Chef Marcus's books, visit marcussamuelsson.com/shop. Guest Bio Marcus Samuelsson, award-winning chef, restaurateur, author and activist, is the esteemed chef behind many restaurants worldwide, including Red Rooster in Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; and several international locations, including the Bahamas, Canada and Ethiopia. Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration's first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.”  He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of the This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books, including The New York Times bestseller Yes, Chef: A Memoir, as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food. To complement his professional commitments, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. An active public speaker, Marcus hosted his first TED Talk at the world-famous Apollo Theater in 2012. He was invited back in 2024, when he was joined in conversation by renowned curator Thelma Golden to discuss the intersection of food, culture and community. He participates in lectures globally, most recently with the Gates Foundation and The New York Times during Climate Week NYC 2024. Follow Samuelsson on Instagram, Facebook, and X at @MarcusCooks and on TikTok at @Marcus_Cooks

Discover the secrets to stress-free holiday cooking with our special guest Anne Milneck, the savvy owner of Red Stick Spice. Anne brings her expertise to help you conquer the kitchen this holiday season, whether you're whipping up a small family feast or hosting a Friendsgiving extravaganza. From freezing portions of classic dishes to choosing smaller proteins like turkey breasts, Anne shares innovative ways to keep your meals delightful and your budget intact. We'll also explore how global spices can transform any side dish into an extraordinary culinary experience.Unleash your creativity with Thanksgiving leftovers as we tackle the art of reinventing cranberry sauce and turkey. Imagine turning cranberry sauce into an exquisite charcuterie spread or adding leftover turkey to a soul-warming soup. We also offer practical tips on saving time during Thanksgiving prep, including planning ahead and using handy gadgets like air fryers and potato peelers. Efficiency is key, and with our guidance, you'll breeze through your holiday preparations with ease.In our final segment, we focus on kitchen efficiency and the art of enhancing store-bought foods. From ensuring uniformity with cookie scoops to elevating frozen apple pie with a spiced topping, learn how to make the most of pre-made items. We also prepare for the new year with simple meal prep and budgeting strategies to keep you on track with healthy habits and sustained motivation. Join us for an episode packed with practical advice that promises to make your holidays as enjoyable as they are budget-friendly!Have an idea for a show or a question for Kim? Send us a text messageSupport the showWelcome to Money Matters, the podcast that focuses on how to use the money you have, make the money you need and save the money you want – brought to you by Neighbors Federal Credit Union. The information, opinions, and recommendations presented in this Podcast are for general information only and any reliance on the information provided in this Podcast is done at your own risk. This Podcast should not be considered professional advice.

Ready or not, the holidays are coming – along with the challenge of eating healthfully. To help us navigate the season's menus, we are joined this month by a special guest – Marcus Samuelsson, award-winning chef, restaurateur, author and activist. Chef Marcus shares cherished holiday memories, simple cooking techniques to make your holiday meals healthier and some not-so-common – and inexpensive – ingredients to boost the nutrition in your favorite recipes. Happy cooking! The Takeaway Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: www.1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; www.1199SEIUBenefits.org/healthyliving. Join WeightWatchers at a discounted rate of just $8 a month; $0 if you are living with diabetes or prediabetes: www.1199SEIUBenefits.org/ww. If you are living with type 2 diabetes, find out more about our partner Virta's diabetes reversal program: www.1199SEIUBenefits.org/news/virta. Get inspired by fellow members through our Members' Voices series: www.1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: www.1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: www.1199SEIUBenefits.org/wellnessevents. To order one of Chef Marcus's cookbooks, visit marcussamuelsson.com/shop. Guest Bio Marcus Samuelsson, award-winning chef, restaurateur, author and activist, is the esteemed chef behind many restaurants worldwide, including Red Rooster in Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; and several international locations, including the Bahamas, Canada and Ethiopia. Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration's first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.”  He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of the This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books, including The New York Times bestseller Yes, Chef: A Memoir, as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food. To complement his professional commitments, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. An active public speaker, Marcus hosted his first TED Talk at the world-famous Apollo Theater in 2012. He was invited back in 2024, when he was joined in conversation by renowned curator Thelma Golden to discuss the intersection of food, culture and community. He participates in lectures globally, most recently with the Gates Foundation and The New York Times during Climate Week NYC 2024. Follow Samuelsson on Instagram, Facebook, and X at @MarcusCooks and on TikTok at @Marcus_Cooks

A new UGA study is seeking to increase the value of Georgia's peanut crops for new markets while reducing losses caused by the consistent threat of aflatoxin, and with the holidays just around the corner, USDA says the essentials for holiday cooking are accumulating in cold storage.

Fresh California dates are hitting shelves again after some suppliers ran short following last year's crop disaster, and with the holidays just around the corner, USDA says the essentials for holiday cooking are accumulating in cold storage.

The Fall and Winter holidays are still a few months out, but USDA says the essentials for holiday cooking have been accumulating in cold storage.See omnystudio.com/listener for privacy information.

What's up, dudes? Christmas is a time for feasting!  I've got Glen Warren from Season's Eatings here with me to discuss 1989's The Treasury of Christmas Recipes from Your Favorite Brand Name Companies! What an interesting cookbook from a remarkable era! The entire project was published by Publications International, Ltd., founded in 1967 by Louis Weber. The company publishes books and educational products in many categories, including virtual reality and other interactive learning experiences, reference, leisure, inspirational, automotive, and sports. The cookbook is divided into 7 sections: 1) Appetizers, Soups & Beverages; 2) Breads & Coffee Cakes; 3) Salads & Side Dishes; 4) Main Dishes; 5) Desserts; 6) Cookies & Candies; and 7) Gifts From The Kitchen.The recipes are taken from those published by quite a few brand name companies in various magazines. Some of the more notable entries are by Dole, Hershey, Keebler, and Kraft. Quaker Oats and Borden even get in on the action. There are even a few by various associations and boards.From Cherry Pecan Poundcake to Lemon Broiled Fish, from Ginger Pineapple Mold to Glazed Stuffed Cornish Hens, this book is peak ‘80s food! Many recipes even include adaptations for using a microwave instead of the stove or oven! Oh, the Best Brownies recipe is dynamite!Cranberry Holiday Ring? Check. Eggnog Pie? Got it. Kahlua Hot Spiced Apple Cider? What in the…? So grab your bread, make some broccoli cheese soup, and bake some artichoke squares to this episode all about the Treasury of Christmas Recipes!Season's EatingsFB: @seasonseatingspodcastIG: @seasonseatingspod Twitter:  @SeasonsEatpodGive us a buzz! Send a text, dudes!Check us out on Facebook, Twitter, Instagram, Totally Rad Christmas Mall & Arcade, Teepublic.com, or TotallyRadChristmas.com! Later, dudes!

Holiday Cooking Made Simple: Join Sue Balcom from Main Street Eats to explore the versatility of eggs. Take a break and learn easy recipes!

Who says you have to choose between making fabulous meals and spending time with family this Christmas? These make-ahead recipes will be your go-tos!  Episode At A Glance: This week on The SavvyCast, I am sharing my favorite make-ahead recipes for Christmas Eve and Christmas Day! If you're like me, you love making and serving delicious holiday favorites but don't want to cut into precious family time by spending all day in the kitchen. In this episode, I share some tried-and-true recipes that are absolutely perfect for making ahead of time so you won't be frantically cooking during some of the most special days of the year. From delicious main courses to sides to desserts, I have you covered with some Family Savvy favorites!  Mains: Best Baked Ziti For A Crowd  Chicken Tetrazzini  Roast Beef Tenderloin  Mimi's Old Faithful Lasagna  Sides: Easy Peasy Baby Blue Salad  Rosemary Costco Bread  Twice Baked Potatoes  Desserts: Bellini's White Chocolate Bread Pudding Ashley Mac's Red Velvet Cake Zoe's Chocolate Sheet Cake  Breakfast/Brunch: Spinach & Bacon Buttermilk Quiche  Easy & Delicious Holiday Ham Quiche 

On today's replay episode of I AM HOME, our hosts Tyler, Becca and Hilary are joined by Teresa Ruback, a private chef, about her interesting cooking history. She interned with Wolfgang Puck at the original Spago and cooked for Olympians, rock stars, presidents, kings and queens. Ruback pulls back the curtain on what the life of a private chef looks like and shares advice on making your own salad dressing and which knives make sense in your kitchen. The hosts also learn how to make the perfect holiday turkey and the best mashed potatoes. If you're looking for foolproof recipes, this episode will leave you inspired… and probably hungry!

Who else struggles with all of the sugar and processed food that comes with the holiday season? You are far from alone! On today's episode, I chat with the incredible Dr. Madia Saeed - she is not only a holistic medical doctor, mother of 5, and author of numerous books - she is also incredible in the kitchen! She has the gift of being able to feed large groups with ease using the highest quality ingredients producing an array of delicious and nutrient-dense recipes.   I had the pleasure of meeting her in person when driving cross country with my family - she invited us over for lunch and I was amazed by what she made for us. I knew I had to share her with our Doctor Mom community to hear about her holiday plans and some tips and tricks with us so we can have a healthy holiday season and new year! Topics Discussed: Healthy holiday dishes that are simple and inspiring  How to take any dessert and use nutrient-dense ingredients Focusing on vegetable side dishes before you plan the entire menu How to use spices to spice-up a holiday dish! Ways to increase nutrient-dense foods for your kids with fun simple ideas Having kids choose recipes so they get involved  Show Notes: Visit Dr. Madiah's Website Follow @holistickidsshow Instagram Listen to The Holistic Kids Show Podcast Click here to learn more about Dr. Elana Roumell's Doctor Mom Membership, a membership designed for moms who want to be their child's number one health advocate! Click here to learn more about Steph Greunke, RD's online nutrition program and community, Postpartum Reset, an intimate private community and online roadmap for any mama (or mama-to-be) who feels stuck, alone, and depleted and wants to learn how to thrive in motherhood Listen to today's episode on our website Madiha Saeed, MD, also known as HolisticMom, MD and HolisticUrdu, MD on social media, is a practicing board certified family physician in the USA, international speaker and a global best-selling author of The Holistic Rx: Your Guide to Healing Chronic Inflammation and Disease, Adam's Healing Adventures children's health book series, The Pandemic Prescription: Restoring Hope from Quran, Sunnah and Science, The Quranic Prescription: Unlocking the Secrets to Optimal Health and The Holistic Rx for Kids: Parenting Healthy Children to Save Our Future.  Dr Saeed is the director of education for Documenting Hope and KnoWEwell. She sits on multiple medical advisory boards including Holistic Primary Care and Wellness Mama, was the past president of The International Institute of Islamic Medicine (aka NIIMS) and the founder and president of the non-profit organization, Pure Healing Foundation.  Dr Saeed and her children speak internationally in the most prestigious holistic conferences, summits, TV (ABC, NBC, CNN and CBS), radio and newspaper. She is a regular on MindBodyGreen and the international Emmy winning medical talk show the Dr. Nandi Show. Dr Saeed is the founder of Change Making Kids Conference and the Family Health Expo.  Dr Saeed's children host "The Holistic Kids' Show" podcast with over 115 interviews interviewing the biggest names in the functional, holistic and integrative medicine world, helping kids empower and educate other kids. With Dr Saeed's mother in law they reach millions via HolisticUrdu, MD an online social media platform.  This Episode's Sponsors  Enjoy the health benefits of PaleoValley's products such as their supplements, superfood bars and meat sticks.  Receive 15% off your purchase by heading to paleovalley.com/doctormom  Discover for yourself why Needed is trusted by women's health practitioners and mamas alike to support optimal pregnancy outcomes. Try their 4 Part Complete Nutrition plan which includes a Prenatal Multi, Omega-3, Collagen Protein, and Pre/Probiotic. To get started, head to thisisneeded.com, and use code DOCTORMOM20 for 20% off Needed's Complete Plan! Active Skin Repair is a must-have for everyone to keep themselves and their families healthy and clean.  Keep a bottle in the car to spray your face after removing your mask, a bottle in your medicine cabinet to replace your toxic first aid products, and one in your outdoor pack for whatever life throws at you.  Use code DOCTORMOM to receive 20% off your order + free shipping (with $35 minimum purchase). Visit BLDGActive.com to order. INTRODUCE YOURSELF to Steph and Dr. Elana on Instagram. They can't wait to meet you! @stephgreunke @drelanaroumell Please remember that the views and ideas presented on this podcast are for informational purposes only.  All information presented on this podcast is for informational purposes and not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a healthcare provider. Consult with your healthcare provider before starting any diet, supplement regimen, or to determine the appropriateness of the information shared on this podcast, or if you have any questions regarding your treatment plan.

In this episode, the Black Smoke Barbecue crew discusses their Thanksgiving experiences and cooking techniques. They share their favorite recipes and discuss the importance of brining and seasoning the turkey. The crew also talks about the joy of cooking for family and friends during the holiday season. Darren shares his unique Thanksgiving tradition of having a fish fry instead of a traditional turkey dinner. In this part of the conversation, the hosts discuss their Thanksgiving experiences and their plans for Christmas cooking. They share their favorite moments from Thanksgiving and the importance of reaching out to friends and family during the holiday season. For Christmas, Joe plans to cook prime rib, while Brandon plans to cook prime rib and ribs. They also discuss different cooking methods and techniques for achieving the best results. In this part of the conversation, the hosts discuss the importance of using seasoned wood and choosing the right fuel sources for smoking and grilling. They also share their plans for Christmas meals, including seafood dressing and various proteins. The hosts reflect on the past year and express gratitude for the barbecue community and the connections they have made. They encourage listeners to pursue their passions, take their time, and find their place of peace in the coming year. In this episode, the hosts discuss where listeners can find Brandon and Tee on social media. They also share some closing remarks and safety tips for the holiday season. Chapters 00:00 Introduction and Thanksgiving Recap 03:27 Preparing for the Holiday Season 08:00 Cooking Techniques and Recipes 18:00 Thanksgiving Experiences and Traditions 24:00 Darren's Thanksgiving Fish Fry 26:09 Thanksgiving Recap 38:32 What We Like About Thanksgiving 43:00 Christmas Plans 46:10 Joe's Christmas Cook: Prime Rib 49:50 Brandon's Christmas Cook: Prime Rib and Ribs 55:00 Seasoned Wood and Fuel Sources 58:42 Christmas Meal Plans 01:03:04 Reflecting on the Year and Looking Ahead 01:25:27 Finding Brandon on Social Media 01:26:09 Finding Tee on Social Media 01:26:40 Closing Remarks and Safety Tips --- Send in a voice message: https://podcasters.spotify.com/pod/show/blacksmokebarbecue/message Support this podcast: https://podcasters.spotify.com/pod/show/blacksmokebarbecue/support

In this week's HowToBBQRight Podcast, we have FINALLY reached the end of season 6 (00:21)! I pick Malcom's brain about his “Holly Jolly Tri-Tip'' recipe (02:05). If you're cooking a prime rib for Christmas this year, here's some tips you NEED to know (10:55). Has Malcom ever smoked a DUCK for Christmas dinner (14:40)? I get the scoop on ALL of what Malcom's cooking up for me this Christmas (17:03)... I've seen plenty of kitchen gadgets, but this one might be next on my Christmas list (22:49). Everyone loves getting food gifts at Christmas, but does anyone ACTUALLY like fruit cake (26:12)? Here's a recipe for those braver than us to give a shot (28:30). I give the spill on my TOP SECRET holiday cheese ball recipe (32:52). What are Malcom's favorite drinks to kick off the holiday season (38:28)? We've seen many of marinades in our time cooking, but this one is a little… spotty (42:01) Finally, we close out with answering some of YOUR Christmas cooking questions (44:56), and what Malcom's gearing up to cook here on this holiday break (55:12)!

It's Thursday, which means it's time to catch up on the week in politics. The Time- Picayune/The Advocate's editorial director and columnist Stephanie Grace joins us to discuss newly-sworn in police chief Anne Kirkpatrick's efforts to combat crime, recruit more officers and bring state police into the French Quarter. While the holidays are meant for relaxing and relationship building, there's often tension around cooking during December events, especially if you're a first-timer cook or trying out new dishes.  For tips and tricks on how to whip up the best holiday meals, we're joined by Randy Cheramie, senior chef instructor at the Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana. And get ready for a comical holiday house party — on a stage. Actor, humorist and host of the radio program Le Show, Harry Shearer, joins us to discuss the 18th annual December performance of “Christmas Without Tears” at the Orpheum Theatre. He shares the origins of the event, gives us a preview of this year's guests and tells us about the musical performances by his wife and co-host Judith Owen. Today's episode of Louisiana Considered was hosted by Bob Pavlovich. Our managing producer is Alana Schreiber and our assistant producer is Aubry Procell. Our engineer is Garrett Pittman.  You can listen to Louisiana Considered Monday through Friday at 12 and 7 p.m. It's available on Spotify, Google Play and wherever you get your podcasts.  Louisiana Considered wants to hear from you! Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to. Louisiana Considered is made possible with support from our listeners. Thank you!See omnystudio.com/listener for privacy information.

In this week's HowToBBQRight Podcast, we're wrapping things up here at HowToBBQRight HQ (00:22)... Head on over to the Let's Get to Cookin' Community to enter our giveaway (01:27)! What is some of the best food to eat around Christmas time (03:10)? Malcom gives the scoop on his go-to holiday prime rib recipe (09:00), but once you've got that prime rib ready to roll, what sides should you serve with it (13:45)? This new take on my sticky bun recipe sounds delicious (18:08)! Malcom is gonna have to try to pastrami some ribs, soon (20:03)... Should you be eating more seafood around Christmas time (22:20)? My cold spinach dip recipe is a staple around our house for the holidays (27:14). This is my truth about the Memphis in May BBQ competition (29:52)... Give out Double-Smoked Hams for Christmas (36:50)! These are the best gifts to buy that BBQ man in your life (46:48). What's up next for HowToBBQRight HQ (47:30)?

On today's episode it's all about the holidays!!! I have some cooking/hosting advice, troubleshooting issues in the kitchen. Of course I had to do a list of amazing cookbooks to gift and other kitchen themed ideas as last minute gifts!! HAPPY HOLIDAYS EVERYONE!!! I love and adore you all! Head to my website for the show notes, www.elizabethrfuller.com

Martha is joined by food blogger and social media influencer Tieghan Gerard as she discusses her upbringing, cooking dinner for her large family, and what inspired her to start her food blog Half Baked Harvest. Tieghan talks about theearly days of her blog, how she handles criticism on social media, and shares holiday recipes.  Follow Martha on Twitter: @MarthaMacCallum Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's recipe is Homemade Pork Gravy.Here are the links to some of the items I talked about in this episode: #adGravy Without DrippingsRoast Pan with RackFat SeparatorMeasuring CupMeasuring SpoonsCornstarch GravySauce PanWhiskPoultry SeasoningAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

With the holidays on the horizon, and festive meals to plan, we speak to Tanya Sichynsky, senior staff editor at New York Times Cooking, and author of "The Veggie" newsletter, about some plant-based, vegetarian and vegan, and otherwise meatless recipes for your holiday table.   Featured Recipe: Baked Brie and Caramelized Vegetable Pie Baked Brie and Caramelized Vegetable Pie Recipe (Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne) By Alexa Weibel Ingredients: (Yield: 8 to 10 servings) For the Filling 6 tablespoons extra-virgin olive oil 10 ounces fresh shiitake mushrooms (or creminis or other small mushrooms), stemmed and sliced Salt and pepper 2 teaspoons soy sauce 1 small butternut squash, peeled and cut into ½-inch cubes (about 4 cups) 1 tablespoon honey 1 pound brussels sprouts, trimmed, halved and thinly sliced (about 4 cups) 2 large shallots, minced (about 1 cup) 2 garlic cloves, minced 2 teaspoons minced fresh rosemary 1 medium red onion (about 10 ounces), halved and thinly sliced 1 teaspoon fresh thyme leaves 1½ tablespoons light brown sugar 1 tablespoon balsamic vinegar For Assembly All-purpose flour, as needed for dusting 2 sheets puff pastry from 1 (17- or 18-ounce) package, thawed in fridge for 24 hours 1 egg, beaten 1 whole (7- or 8-ounce) round Brie or Camembert Instructions: Heat oven to 425 degrees. In a large cast-iron or nonstick skillet, heat 2 tablespoons oil over medium-high. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned and tender, 8 to 10 minutes. Transfer mushrooms to a large bowl, drizzle with soy sauce and toss to coat. While the mushrooms cook, prepare the squash: On a large, foil-lined rimmed baking sheet, toss the squash with 1 tablespoon olive oil and the honey; season generously with salt and pepper. Spread out evenly then roast just until tender, about 15 minutes. Heat 2 tablespoons oil in the skillet over medium-high. Add the brussels sprouts, shallots, garlic and rosemary; season with salt and pepper. Cook, stirring frequently, until tender and lightly caramelized, about 8 minutes. Transfer the cooked brussels sprouts and squash to the bowl with the mushrooms. Stir to combine and generously season to taste with salt and pepper. Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium. Add the onion and thyme, season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes. Stir in the brown sugar, vinegar and ¼ cup water. Reduce the heat to medium-low and cook, stirring occasionally, until jammy, 10 to 15 minutes. Set aside. (Let the onion jam and vegetable filling cool completely at room temperature — or refrigerate for about 30 minutes to speed things up — before assembling the pie. If preparing in advance, you can cover and refrigerate them overnight or up to 3 days.) When ready to bake your pie, line a large rimmed baking sheet with parchment paper. Working on a lightly floured surface, with a lightly floured rolling pin, roll out one sheet of puff pastry into a 10-inch square, then, using a sharp paring knife, cut it into a 10-inch circle. (If you have a 10-inch plate, you can use that as a guide.) Transfer to the baking sheet. Roll out the remaining sheet of pastry into a 12-inch square, then cut it into a 12-inch circle. If desired, decorate the top by arranging the scraps on top, or carve a light pattern into the top of the puff pastry using the tip of a sharp paring knife. (Be careful not to cut all the way through.) Add half the vegetable mixture to the 10-inch round and arrange in an even layer, leaving a 1-inch border. Center the cheese on top; spoon the onion mixture over the cheese. Pat the remaining vegetable mixture evenly and tightly around the cheese, ensuring that the 1-inch border is clear. Brush the exposed edges of the bottom pastry with the beaten egg. Fold the remaining piece of pastry in half, set it over the filling and unfold, carefully pushing out any air between the filling and pastry. Press the edges to seal and trim if you'd like to perfect the shape. Brush all the exposed puff pastry lightly with the beaten egg. Bake until the puff pastry is deeply golden, 40 to 45 minutes. Let cool for 30 minutes to 1 hour. (If you cut the pie early, the cheese will flow out like lava; be patient and it will be molten but less messy.) Transfer to a platter and serve.

Thank you to Veronica, Unsinkable's only three-time guest, this time to celebrate the release of Titanic: the Official Cookbook!To support Veronica  and the pod, buy your copy here at Bookshop: https://bookshop.org/p/books/titanic-the-official-cookbook-40-timeless-recipes-for-every-occasion-titanic-film-cookbook-titanic-film-entertaining-veronica-hinke/20076726?aid=80949&ean=9781647228576&listref=episodes-miscellanyTo follow Veronica's work: https://veronicahinke.comSupport the showSupport Unsinkable on Patreon for as little as $1/month: https://www.patreon.com/unsinkablepodOr buy me a coffee!: https://www.buymeacoffee.com/labeadlesBuy Unsinkable shirts here!: https://www.bonfire.com/unsinkable-the-first-t-shirt/Support the pod via my Bookshop Storefront: https://bookshop.org/shop/unsinkablepodFind me on Instagram: https://www.instagram.com/unsinkablepod/Website: https://www.unsinkablepod.com

With the holiday season quickly approaching, our home kitchens and electrical systems are busier than ever.  Before hosting relatives in your home, take a few minutes to double check your fire safety equipment and prepare a family evacuation plan.   In this episode, we're exploring the ins and outs of fire safety to keep your loved ones and property safe.  Our special guest, Chicagoland firefighter Pat Schlueter joins us to discuss some all too common fire hazards to avoid when cooking and decorating for the holidays.

Nothing says fall and winter like a nourishing, piping-hot bowl of soup. In this episode, I share some of my all-time favorite soup, stew, and chili recipes. Episode At A Glance: Is there anything better than a warm, comforting bowl of soup on a cool fall or winter evening? This week on The SavvyCast, I am sharing some of my all-time favorite soups, stews, and chilis. Whether you need a healthy balanced meal, something that can feed a crowd, be made in a slow cooker, or just a delicious weeknight dinner, there is a soup for you! I share everything from my favorite savvy "hacks" to make these soups extra tasty, the cookware I love to use, and so much more. Happy soup season!  Recipes Mentioned In This Episode:  Brunswick Stew  Bobby's Brunswick Stew Southern-Style Pimento Cheese Cornbread Spicy Hamburger Vegetable Soup Grandma Grace's Vegetable Soup Beefy Cabbage Soup Turkey Chili Resources Mentioned In This Episode:  Beautiful by Drew Barrymore 8 Quart Stock Pot- mine is in the shade "Cornflower Blue"  Ziplock Steamer Bags 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Reina Gascon-Lopez starts listing them at 1:03) before starting the episode.Coquito CookieMakes 36 cookiesCookies2 1/2 cups (300 grams) all-purpose flour1/2 teaspoon baking soda1/2 teaspoon kosher salt1 teaspoon ground cinnamon1/2 teaspoon grated whole or ground nutmeg2 sticks (1 cup/226 grams) unsalted butter, at room temperature1 1/2 cups (300 grams) granulated sugar2 large eggs, room temperature1 teaspoon coconut extract1 teaspoon rum extract1 1/2 teaspoons vanilla bean pasteIcing1 1/2 cups (60 grams) sweetened coconut flakes, toasted, for garnish2 cups (120 grams) confectioners' sugar, sifted1/4 cup waterHeat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.In a large bowl, sift or whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 2 to 3 minutes. While the butter and sugar are working, in a small bowl, whisk together the eggs, coconut extract, rum extract, and vanilla. Slowly pour into the creamed butter and sugar mixture, beating until fully combined.To avoid making a mess, turn the mixer off and carefully add the dry ingredients into the bowl. Turn on at the lowest speed and beat until just combined, making sure no floury patches remain. The dough should appear sticky and tacky. Chill the dough for at least an hour in the fridge.Using a tablespoon or small measuring scoop, scoop and roll the cookie dough into balls about 1½ inches in diameter. If your dough is very soft, you may want to use wet hands to roll the balls. Place on the prepared baking sheets spaced 3 inches apart. If you don't want to bake all of the cookies at once, simply freeze the rolled dough balls and portion them in a plastic freezer bag for another day. Thaw in the fridge overnight, then flatten and bake as you would with fresh dough.Using the bottom of a cup or mug, or just the palm of your hand, flatten each dough ball into a round, uniform shape about ½ inch thick. Repeat with the rest of the cookies.Bake for 12 to 15 minutes or until the edges are light brown, rotating the pan halfway through. Remove the baking sheets from the oven and tap them on the counter a few times to release the cookies from the parchment paper.Let cool for 5 minutes on the baking sheets, then remove the cookies to place on wire baking racks to cool completely before glazing. Make sure to keep the parchment and place it underneath the wire rack for easy cleanup when it's time to glaze and garnish the cookies.Make the icing: To toast the coconut flakes, place them in a dry large skillet or frying pan. Cook over medium heat until they're a light golden brown color, 3 to 5 minutes, making sure to stir often to keep from burning them. Transfer to a plate to cool.In a small mixing bowl, whisk together the sifted confectioners' sugar and water until it forms a thin, smooth glaze. Pour and spread a heaping teaspoon of glaze onto each cookie. Sprinkle each glazed cookie with some toasted coconut flakes. Enjoy!Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

In this week's HowToBBQRight Podcast, Santa is COMING to TOWN (00:38)! Our Thanksgiving was a resounding success (02:30)! Malcom reluctantly admits that the sides stole the show this Thanksgiving (05:10). Everyone is HATING on Malcom's Easy Turkey Gravy (12:08), and he will forever be obsessed with making sliders (17:55). Don't be wasting those Turkey Necks, now that's GOOD meat (28:56)! What in the world is a “Turkey Rib” (30:44)? Don't be sleeping on Buffalo Wild Wings (33:17). The HowToBBQRight Christmas party is IN THE WORKS (39:12)! We break down the science of Sausage & Cheese Balls (42:15). Malcom also makes a killer Garlic Cheese Log (47:39)! What are the BEST Holiday Appetizers to cook this year (53:04)?