Podcast appearances and mentions of Ina Garten

What's the best thing you've ever made with a pound of strawberries? Whether you've picked up a perfect pint at the farmers market or opened a slightly-too-early clamshell from the store, we'll show you how to coax the deepest, juiciest flavor from your summer strawberries—no matter where you got them or what shape they're in. By the end of this episode, you'll:Learn how to turn a pound of strawberries into show-stopping desserts like a giant sheet pan pastry or a tender, easy-to-make cakeDiscover a silky strawberry tiramisu, layered with tropical juice-soaked ladyfingers and clouds of whipped mascarponeGet inspired by summery ideas beyond dessert, like a fruity iced tea with an unexpected ingredient upgrade, and a way to use up those past-their-prime berries for a tangy, refreshing drink.Hit play now and walk away with your new go-to strawberry recipe (or eight) before berry season passes you by! ***Links:Strawberry summer cake via Smitten Kitchen, and her sheet cake version for when the 9” cake isn't enough Giant strawberry turnover (like a giant pop tart) by Yossy Arefi for NYT Cooking (unlocked)Ina Garten's Strawberry Country CakeDouble strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) Sonya's strawberry tiramisu and watch her make it on ABC/KATU's AMNWGabrielle Hamilton's strawberry milk from her cookbook Prune, via Smitten Kitchen How to make strawberry shrub with two separate techniques from Food52Strawberry Hibiscus Limeade by Millie Peartree for NYT Cooking, that makes use of overripe berries***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Order Sonya's cookbook

Willie continues his conversation with Ina Garten during the second-ever "Sunday Sitdown Live” as Ina shows how to make a proper dessert tray, and answers some questions from the audience. Venue sponsored by City Winery.

Willie sits down with Ina Garten for an all-new "Sunday Sitdown Live." They talk about her journey to culinary fame, the support from her husband Jeffery, and her New York Times Best Selling Memoir, "Be Ready When the Luck Happens.” Venue sponsored by City Winery.

Breaking this morning: news of a new treatment for patients with an aggressive form of colon cancer — potentially cutting the risk of death in half. Plus, a special tribute to Nightly News anchor Lester Holt. And, the latest in pop culture, including a first look at Willie Geist's Sunday Sitdown with chef Ina Garten.

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

I had a real fun time chatting with Beth La Manach, whose new cookbook, “Entertaining 101” just released. Beth's YouTube channel is wildy entertaining and she is also on Substack so you can follow her Entertaining with Beth Now since Beth makes it so easy lets all get to Entertianing!EPISODE TRANSCRIPT:Stephanie Hansen:Hello, everybody. Welcome to Dishing with Stephanie's Dish. I'm Stephanie Hansen and I like to talk to people obsessed with food. In particular, I enjoy cookbook authors and today I'm with Beth Lamonic and she is the author of a cookbook that just the title alone, I feel like holy cats. That's so intimidating. It is called entertaining one zero one. Beth, that just makes you, like, right on the level of Martha Stewart in my brain. Were you nervous about calling it one zero one?Beth Le Manach:No. Because the way that I'm thinking about the title is it's really targeted towards beginners or veterans who just need it to be easier and quicker. And I think everybody loves a one zero one entry point because they know it's not gonna be intimidating. It's gonna be accessible.Stephanie Hansen:Well, you are not a one zero one in your chops. You have over 662,000 followers on YouTube. They were like, oh, she has a a YouTube channel. And I went to look. I was like, holy cats. Tell me the name of your YouTube channel because I forgot to write it down. Recipes for entertaining. Was that what it was called?Beth Le Manach:No. It's called Entertaining with Beth.Stephanie Hansen:Got it. Okay. So you also are very fascinating, but I'm gonna get to that part in just a second. Take me through, like, your journey of, like, the how you started the YouTube and how we are that you're just is this your first book?Beth Le Manach:Yes. It isn't my first book. I know. I've been in a long time. I know exactly. Yeah. So it's kind of a long story, but I'll give you the highlights. I started my YouTube channel because I was by trade a producer for television, lifestyle television, and I got my start with the Scripps network.Beth Le Manach:So Food Network, HGTV, Fine Living, I was producing a bunch of content for them. I saw everything going online, digital. So I was like, I wanna produce digital content for the web. I got a job at a company that had a huge order for YouTube. So this was right around 2011 when YouTube started getting grants to media companies to produce quality content so they could get the advertisers to actually advertise against it. Because up into that point, it was a lot of, you know, skate board tricks and cat videos and stuff like that. Yeah. And so since I had come up with all of this kind of lifestyle content, my boss was like, okay. Create a YouTube channel that women will love. And I was a new mom. I had two small kids, and I was into all this lifestyle content, but I knew nothing about YouTube. So I had to really learn what it was, and little by little, we started to just create content. That was food content, fashion, beauty, all the things that I thought, like, women would be interested in.And then one day, my boss came to me and said, you know what? We are, like, really behind on the hours here that we have to deliver. We gotta pep this up a bit. What do you got? And I was like, I think we should do, like, entertaining shows, like, thirty minute shows, like what we used to do for TV. Like, let's do the perfect dinner party. He's like he was like, well, who are we gonna get to do that? And I was like, me. I love to cook, and I have a lot of recipes. And at the time, I just bought a house, and I was like, you know, come to my house. You don't have to pay me.You're already paying me, and let's knock off a few of these episodes. So we did about 16 of them, and then my boss was like, you know, this is really resonating with people. Like and and it really hit me at that point that I thought, how is this new information for people? Because I had grown up with Martha Stewart and Ina Garten, and I just thought that everybody was watching this. But people at the time on YouTube were just getting into, like, all the beauty gurus, and those girls were now aging up and sort of, like, having their first apartment and getting married. And they weren't suddenly gonna go offline and go look at magazines and books. They were staying online.Stephanie Hansen:Yeah.Beth Le Manach:And I think that's where it really resonated. And so long story short, I did that until I started to do it full time, and now the channel is mine, and I just do it full time.Stephanie Hansen:It explains lots of things. One, how prescient of you to see this digital age coming. So very smart.Beth Le Manach:Yeah.Stephanie Hansen:Two, I always talk about first mover advantage. And whenever there's a new platform or something, I always make sure that I log on. I save my handle. Even if I don't know if I'm gonna use it or do anything with it, I I believe that being the first in a space or in in a being a handful of first in a space is part of what gets you that first mover advantage. So note to self people because there's gonna be a lot of social enterprises that are coming in our future. And then also, like, sometimes the keeping it simple is the best. Like, you just assume that everybody knows how to, you know, make a delicious apparel spritz, but necessarily they don't. So that what you can offer in your most authentic way is, valuable.And that's, I guess, why you did this as your first book because you seem like you really are taking and packaging a lot of this in a way that feels authentic to you, and that's what people want.Beth Le Manach:I think they do. I mean and I think that's what YouTube has really taught me is that there are thousands of chicken Parmesan recipes on YouTube, but people will still ask me, but we want your recipe. Not because my recipe is gonna be better than anybody else's recipe because there's only a couple of ways around making a chicken parm, but because they want my point of view. And I think that that's what makes YouTube so human, and that's why they called it YouTube because it is about you and how you how I prepare chicken parmesan recipe could be different than how you prepare it. And the things that we're gonna highlight could be different based on our own lived experience, and I think that's what makes it really human and really fun.Stephanie Hansen:Yeah. Your show is also very beautiful. I just started doing a TV show, with Fox here locally, and lighting is so important. And my own YouTube is horribly lit and embarrassing. Yours is incredible.Like, do you have my normal lights set up?Beth Le Manach:No. My gosh. You know what my light setup is now? No lights. The light setup is no lights because I went round and round, and I have, you know, a lot of different experience. Like, I started with the big crew of seven people people that would come, and then I would go back, like, after COVID, and there was no people. And then I had to learn it all myself, and then I moved to France, and I was like, I can't carry all this stuff with me. I have gone back and forth on the lighting, and I always go back to the fact that, like, natural lighting for food is just the best lighting, and then just adjust the camera settings. Like, you're much better off doing that and know which angles of the kitchen give you the best softest light because that you can always reproduce the camera, but you can't always reproduce the exact temperature and light. And, like, that just was making me crazy. So I just decided to finish the lights.Stephanie Hansen:Yeah. That is really the tip. Yes. I like it. You mentioned this move to France, and I I you have through the course of your channel and through the course career here. Also, you had a like, it sounded like a rental in France that you made into a full time home.Beth Le Manach:Yes. Exactly. So my husband is French, and we had been coming to France every year or so when we were married. And then we took a break when we had kids, and then we started to bring the kids when they were, like, five and two.Stephanie Hansen:So you and your husband moved to France, and he's French. Yes. So he's like your Jeffrey.Beth Le Manach:Yeah. You could say that. Yeah. He, he he definitely, has inspired me a lot, I think, with the French lifestyle and French cooking. And we would come to France every summer just to vacation, and then we thought, okay. Let's stop renting all these houses. Let's buy a house and then become the renter like, become the person renting. That was a better investment for us.Beth Le Manach:And then, I don't know, we just he got to a point in his life where he was like, I see all my friends retiring in France. That's where I wanna be. And I think that's the blessing and the curse of marrying a foreigner. At one point, they're gonna wanna go back, and you just have to be ready for that. So I was always ready for it because I've always loved France, and I just thought, like, that's a fun experience. Yeah. Let's go do that.Stephanie Hansen:Do you read David Leibovitz's blog?Beth Le Manach:Yes. I do. I love him. Yeah. He's great.Stephanie Hansen:I've learned so much. I have, relatives that are from Montreal, which is not France, but they've spent time in France. And Yeah. He just talks a lot about the difficulties of living in France and being an American transplant living in France.Are there things that you have found that you're just like, oh, I just wish I could get this or something that you're craving to miss?Beth Le Manach:Prepared broths and stocks. Like, you know, when you go in The States, you go to the grocery store and you see, like, a million organic chicken broth, beef broth, like, in every brand that takes up practically a whole file. Here, you cannot get that. You can get the cubes where you're making it, but it's like you're wasting a whole cube for two cups of broth, and you may not need the two cups of broth. Like, I love those little one cup ones that we can get in those days. That, we cannot get here. And I I don't know why. A lot of me thinks, like, it just takes up too much space on the shelves, and maybe the little cubes are better, but I do miss that.Stephanie Hansen:Do you have that better than bouillon product?Beth Le Manach:We don't have that. I have not seen that. Uh-uh. Like, there's a lot of different kinds of these little broth cubes too, and I've been trying all of them. Some of them are horrible, and some of them are okay, but there's nothing like the Swanson's chicken broth. Like, I really kinda miss that. I love that. And Land O'Lakes spread the butter.Beth Le Manach:Land O'Lakes butter. Even though we have a million wonderful butters here in France for baking, nothing is quite like the Land O'Lakes salted butter in my opinion.Stephanie Hansen:I live in Minnesota, the home of Land O'Lakes, so that makes me real happy. Alright. So entertaining one zero one is about simple, easy ways to start your entertaining life, whether it be like a signature cocktail for mom's brunch or an egg bake for Christmas or, just a simple, like, Friday night dinner party. What are some of your favorite entry points for entertaining?Beth Le Manach:Yeah. Well, I think brunch. I think brunch is the beginners, like, home run because there's no fancy roasts that you have to learn how to carve. It's pretty inexpensive because you're not serving a ton of wines and cocktails. It's fairly cheap too because of what you're making. It's eggs and bread and fruit. And it's easy because you can, like, prep in the morning, and then people come at, like, eleven. And it doesn't take the whole night.Beth Le Manach:Like, it's not gonna go on for hours and hours. Like, people usually leave around two or three. I just think it's a great entry point for people. Yeah. I mean, I think, you know, once you get into the holidays, like the Thanksgiving and the Christmas, you wanna get a few brunches under your belt, maybe a few dinners. I always say start with four, then have six, but don't ever start having 10 guests, which is what Thanksgiving is. So don't start there. Yep.Beth Le Manach:Because people usually get themselves so stressed out for entertaining because I think they don't start at the right entry point. And then they never wanna do it again because it was a big mess and, you know, it was so stressful because I think they didn't work their way up to it. You know what I mean?Stephanie Hansen:Yeah. I never thought about that, but that's really a clever way to think about it. I also think too choosing, like, the main dish and then building from there is helpful. Like Yes. I I don't know why I was afraid to cook salmon for forever, but, but, really, roasting a whole side of salmon is a great dish for entertaining.Beth Le Manach:Super easy, beautiful, super delicious. Yeah. I I think that people feel like they get sort of stressed out at all of the organization, like, the the timing of it. Because most people don't have, like, restaurant cook experience where everything is timed. So my philosophy is always, like, one or two things, two max that's, like, active cooking, The rest, assembly and the rest, premade. So, like, if you balance out the portfolio of dishes so that they're not all active cooking, it's just gonna make your life so much easier.Stephanie Hansen:And so Don't you think too, like, what I always discover with entertaining is people are just so delighted to come, to be invited to something. We don't do this enough.Beth Le Manach:We don't do it enough because I think people are afraid of how it's gonna go because maybe they had one or two bad experiences or because, you know, for better or for worse, I'm probably contributing to this, but there is so much food media out there between the blogs and the Instagram and the Pinterest and television and books that, like, it can get very overwhelming. What do you serve and, you know, where do you begin? That I really wanted to create, like, here are the hundred and one recipes that, like, everybody should just know how to make. Like, it's just should be part of your repertoire. Like, get the basics down first and get the ones that you crave. So, like, of course, everybody wants to know how to make a turkey at Thanksgiving or a key lime pie at Easter or barbecue chicken in the summer. Like, these are the things we are all sort of craving perennially. And if you can get those right, then you go to, like, one zero two, which is, you know, the more sophisticated flight files and that kind of thing.Stephanie Hansen:Second book, are you already thinking about it?Beth Le Manach:Oh my gosh. No. Because I'm still recovering from the first book. You know, you're a good book author. I had no idea how all consuming it is. In a good way. Of it taken. It was a definite two year project, you know, between the testing, the writing, the photography, like, all of it.Stephanie Hansen:Yeah. What part did you love, and what part did you hate?Beth Le Manach:I really love the testing. You know? Like, really taking the time to test each recipe and getting excited about being able to share it, thinking of all of my subscribers that I've had over the years and thinking, oh, this person's gonna love this, and, oh, that person is really this is really gonna help that person. I love that. I love the writing. I didn't think I would love that as much, but I really love that, the stories and the tips and the kind of bringing the recipe to life. As much as I love the results of the photo shoot, that was probably the most exhausting, I think. And to have to then remake all a hundred and one recipes again. And, you know, at that point, it's not just me in the kitchen.It's a whole team of people and making sure, like, oh, that's not supposed to look like that or, like, oh, that crust shouldn't be like you know? And, like, that I found very taxing. But it was great to see all the photos at the end of the shoot. Like, oh, wow. We did all that.Stephanie Hansen:Did you have to cut some recipes, and was that hard to do?Beth Le Manach:We didn't I would cut them in the testing. We didn't we we basically shot everything that we planned, so that was great. But there were recipes that I just kept thinking, this is good, but it's too complicated, or this is not delivering on my motto of, like, minimum effort, maximum impact. This is, like, maximum effort from maximum impact, but, like, I didn't wanna go there. I wanted to keep it really easy and accessible for people. So those were the recipes that usually got the pitch.Stephanie Hansen:Was it harder? When did you move to France, and was this in the middle?Beth Le Manach:Yeah. It was. Of course. That was the craziest thing about it. We did the photo shoot in May, and we moved in June. So as soon as the, like, photo team left at the May, we were like, okay. Let's wrap it up. And we started to just put things in boxes and because I couldn't, like, take the whole house apart because I needed all the props, and I needed a certain amount of furniture and dishes and thing, you know, that I couldn't take.Beth Le Manach:So yeah. Stephanie Hansen:did you move all that stuff? Do you still have it? Because people don't realize, like, when you're styling photos, you know, you need all this stuff that you have.Beth Le Manach:You you need all this stuff, and I had a ton of props as we all do. You know, anybody that's in this business has a ton props. And I used them all for the cookbook, but I could not take them all with me to France. It's just it was gonna be too expensive. And I was actually afraid that some of them would break anyway, so I gave them to a lot of the, prop master who was working on the cookbook. Like, she took a a bunch. Everybody on the shoot took some, and we had a fully furnished house here in France that we were renting. So and, of course, every time I come, I would hit a flea market and buy more stuff.So, like, I just had no more rooms for any more stuff, so I just had to, you know, give away.Stephanie Hansen:Yeah. That's it's kinda liberating and kinda freeing, though, in and of itself.Beth Le Manach:It is. It is.Stephanie Hansen:Who do you look up to for entertaining?Beth Le Manach:Oh, you know, all the greats. I love Martha Stewart. I love Ina Garten. I'm trying to think, like, if I there's a couple of substackers that I really love. There's a woman, little Chavita is the name of her substack. I let do you know her? Do you follow her substack? I think yeah. I just I love her sort of effortless elegance. I love things that don't feel overly fussy or feel overly staged.Beth Le Manach:Yeah. There's a lot of Instagrammers too that you just see that you're like, oh, yeah. I love that. I don't know. Yeah. I think and my parents, like, I love the way that they entertain, and I've always, like, looked up to their sort of style of entertaining.Stephanie Hansen:You mentioned, chicken parm experience, and I just happen to have read a whole thing about an influencer that apparently grabbed some very similar recipes from, some recipe writers and then repackaged them and put them in her book in Australia that's been, like, a multimillion bestseller. And I always worry and wonder about that because it's very hard to make a recipe your own for something like a chicken farm. And I really cooking very basic and presenting very basic recipes that people have been doing for forever and short of, like, saying, you know, I got inspiration or I adapted from. I do wonder if we're getting into this place where the Internet is just full of 6,000 chicken parmesan recipes that are all the same.Beth Le Manach:Yeah. I mean, I think what really, sets them apart though is the way you go about it. Like, I can remember a copyright lawyer telling me, like, you can't actually copyright the ingredients, but you can copyright the method. And I think, you know, for anybody who cooks a lot, there is a method that you go about making the recipe that's based on your experience, like the do's and more importantly the don'ts. Like, don't do that because you're gonna have a salvee chicken parm. Make sure you do this because it'll crisp up more. So, like, in my chicken parmesan video on YouTube, I labeled it a little bit different. I think it's something like the six tips to a great chicken parm, and that's just based on my experience.Like, fry it in a cast iron pan, presalt the chicken so that it's nice and juicy. Once it comes out of the pan, put it on a cooling rack with a, you know, something like a cookie rack so that it doesn't get all soggy. Add a little Parmesan tea. Like so I think that people make very classic recipes their own by adding their own personality and their own little tips and tricks that they've learned along the way to guarantee success. So I feel like, you know, even in the age of AI and everybody's like, oh, you know what? They're only gonna get these recipes from AI. It's like, yeah. But you're not gonna get that human experience of, like, here's what I did that doesn't work. Here's what I've done that works really well.So I think that's kind of our, you know, competitive edge, I guess, against the robots.Stephanie Hansen:Yeah. And the superpower that maybe will separate, finally, the weed from the chaff as it were. Because if we are all then making similarly the same thing, it is how we're doing it and also how we're performing the content because, like, people get interested in you as a human and you as how you do things, and they wanna follow you and your point of view and think you're funny or whatever your superpower is.Beth Le Manach:Exactly. And that's why I think video is so powerful because that doesn't always come across on the printed page or with a photograph. But when you are on video and you're spending time, like, building this audience on YouTube, it is a way to connect in a more human way with people. And that also, when they search chicken parm and they see three or four results come up, if they already know you because they've watched your video, they you do feel like a friend to them, and they want your point of view. So I think, you know, it was worth all those years and years of uploads because it does help you, like, ingratiate yourself a little bit more to the audience. You know?Stephanie Hansen:Yeah. And, also, I think if you just this is a weird thing to say, but I've been thinking about this a lot because I have a speech later today, and and I wasn't sure what I was gonna speak about. And my husband's like, oh, are you gonna talk about women in business? I was like, no. I think I'm gonna talk about my regs to not riches story, which is, like, people have all these different experiences. Right? And you're always comparing yourself to other people or trying to measure up or trying to get as many likes or follows or comments. And really what I always keep coming back to is that people just want authentic, friendly, nice people in their kitchen to spend time with them.Beth Le Manach:I think so. A %. Especially if it's something that they're a little unsure about, they want the reassurance that, like, it's going to be okay. Like, yeah, we're gonna do it together. You know? Like, I think that that's very reassuring for people.Stephanie Hansen:One of the, recipes that I happen to see on your YouTube really just, like, blew my mind, and I think it's based on your French experiences about almond croissants.Beth Le Manach:Oh, yeah. Yeah. That's from the book.Great. It is in the book. Yeah.Stephanie Hansen:I'm obsessed with almond croissants, and what you did was you took day old croissants and then made, like, a beautiful almond filling, and voila, almond croissants. It's it never occurred to me that that would be a way that you could do that without, you know, like, laminating dough and I mean doing all the hard work.Beth Le Manach:Yeah. Well, I laughed out loud because I didn't realize, and my husband shared this with me when we were sort of newly married, that almond or croissants were made because that was a way that the bakeries could use up the day old croissants that didn't sell because very few things go to waste in France, especially foods. Then it, like, made perfect sense. Like, oh, of course. So if they're doing that, like, we could be doing that. Yeah. Absolutely. Have, like, the yeah.We just don't have the day old croissants, but, like, you can do it with fresh if you just split them open and let them dry out while you make the filling, and it's just as good.Stephanie Hansen:So you have an event that's coming up at Cooks At Crocus Hill, June Eighth, 4 PM. As we record this, there's only a few tickets left. So by the time it actually airs, you probably won't have the privilege of getting tickets unless you decide to do another night. Is that a possibility?Beth Le Manach:We don't know because I have to leave the next day for my next tour. So this is the thing that I yeah. I'm learning about the book tours is you have to be quick about it because it is expensive to go to all these cities.Stephanie Hansen:Yes. And how many citiesBeth Le Manach:are you going to on your tour? I'm going to seven.Stephanie Hansen:Okay. Okay. That is gonna be great. Yeah. So we are speaking with Beth Lamonic, and she is the author of entertaining one zero one. And you can find her book, recipes every host should know how to make. I thought that was a great subtitle too, by the way. Very clear. Everybody knew exactly what they were gonna be getting from your book. Do you have a Substack too, or how do you want people to follow it?Beth Le Manach:Yes. I do. I have a Substack. That would be great. People can follow me there. It's called entertaining with Beth.Stephanie Hansen:And how are you enjoying that as a platform?Beth Le Manach:I love it. I mean, this is the funny thing is, like, writing the cookbook did introduce me to this, like, other way to create, which is writing. And I think it came at the perfect time because we moved to France around the same time that I was doing more on Substack. So I share the recipes there, which are free. But then if people wanna be part of my paid community, once a month, I do an essay about what it's like living in France. I'm kind of the good, bad, and the ugly, you know, because there is so much material that happens, and that's just been a really fun exercise to share that, just in the written page. And and sometimes I include little videos in it too. So It's been It's always fun too, Stephanie Hansen:I think, as creators to have other outlets and more outlets. Yeah. And, you know, I I know people find this hard to believe, but with the exception of, like, in any industry, the top 10% of us are cobbling this together. Right? You're at the end of the year, when you're doing your taxes, you have 52 tiny pots of money that you add up together. Right. And Substat is another tiny pot, but is giving a lot of joy to a lot of people and allowing them to flex in unique and creative ways.Beth Le Manach:It is. It absolutely is. And and I think too because if you stay with, like, kinda one medium, like, I've been doing video for so many years, thirteen years video, it gets really tiring, and you start to get a little fatigued by it all. So it kinda jump starts your creativity again to be like, oh, now I'm gonna write some things, and now I'm gonna and then it sort of helps the video because you look at it with fresher eyes.Stephanie Hansen:Yeah. I love it. Well, Beth, it's been a delight to speak with you. Thanks for being on the podcast today. Good luck with the tour. Beth Le Manach: thanks for having me.Stephanie Hansen:Yes. Are you on presale right now?Beth Le Manach:Yes. We're on presale, and then it goes on sale, for real on June 3.Stephanie Hansen:Okay. So we're gonna launch this podcast, I believe, right before the launch. If you can presale, because you guys that listen know presales are super important to cookbook authors, all of those sales that they've generated up on the presale count towards the first day sales, which hopefully, if all things go great, launches them on bestseller list. Right? That's what we're all trying to do. Beth, I think you've got a great shot at it because your book, looks great. I've watched a bunch of your videos, and I'm just glad that you're getting a chance to come to Saint Paul, Minnesota. Cooks Of Crocusil is a great spot. You're gonna have a blast.Beth Le Manach:Yes. I hope so. It looks amazing.Thank you so much for having me. I really appreciate it.Stephanie Hansen:Enjoy your travels. Hopefully, we'll speak again sometime. Sounds goodStephanie Hansen:Thanks, Stephanie. Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

When's the last time you made a burger at home that was better than takeout?Whether you're craving a juicy smash burger, need a foolproof turkey patty, or want a plant-based option that actually tastes good, it's easy to fall into the trap of thinking great burgers only come from restaurants. But burger night at home can be quick, easy, and way more customizable than you might think — especially when you've got pro tips from two former personal chefs.By the end of this episode you'll:Master the art of deeply savory, crisp edged burgers, from the of smash burgers to the secret to juicy turkey patties. No grill required!Discover unexpected flavor upgrades—like mustard-brushed patties, kimchi toppings, and a 5-star recipe for an entirely vegan optionLearn how to build a low-stress, high-impact burger bar with topping must-haves and sides that make even a weeknight dinner feel like a party (without the stress).Press play for your next easy, healthy dinner that is stacked, sauced, and sizzling with flavor! ***This episode is sponsored by Spicytude: premium Indian spice kits and flavorful recipes!Spicytude makes Indian cooking easy with all-in-one spice kits. They source and blend the finest spices in perfect proportions, providing you with recipe cards and video instructions to guide you through the cooking process. Say goodbye to half-used spice jars turning to dust at the back of your pantry, and say hello to the era of precise and flavorful culinary experiences! ***Links:Homemade smash burger by Kenji Lopez Alt for Serious EatsBacon and kimchi burgers by Wesley Genovart from Food & WineA classic turkey burger recipe; add finely diced peppers, or shredded zucchini, chipotle pepper, sliced scallions, or herbs to modify it to your liking. Worcesteshire is a great addition too.Sonya's turkey kotleti (small turkey patties) Mark Bittman's salmon burger from NYT Cooking made with fresh salmon (unlocked)Ina Garten's salmon cakes made with leftover salmonHomemade tartar sauce and Kenji's shake shack sauce from Serious EatsDouble Drive-Thru veggie burgers by Chloe Cascarelli for Food & Wine, with Thousand Island sauce made with tofu

In this episode, Stu sits down with the hilarious Zack Peter as they dive into the chaos of life, food, and the latest celebrity gossip. Zack shares his excitement about his upcoming live tour, hitting cities like Chicago, Dallas, and LA, and invites Chef Stu to join him for some fun along the way. The duo reminisces about their recent adventures, including a mix-up with Chinese food orders that leads to a hilarious discussion about the trials of late-night cravings and food delivery apps. They also tackle the latest news surrounding Delta Airlines introducing Shake Shack to its first-class menu, questioning the practicality of serving burgers at 30,000 feet. As the conversation heats up, they explore the drama surrounding Taylor Swift and Blake Lively, dissecting the rumors and theories about their relationship and the implications of a postponed album release. With a mix of humor and insight, they navigate through pop culture, touching on everything from celebrity friendships to the challenges of being in the spotlight. Plus, Chef Stu and Zach share their thoughts on dinner party etiquette, inspired by Ina Garten's advice on what not to bring when invited over, ensuring you're the perfect guest every time. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Our late night book talks are sure to give you a few new stories for your TBR. Some fantasy and memoirs that you do not want to miss.  Let us know which ones you add to your list or which ones you have read.     Sarah's Shelf: Water Moon by Samantha Sotto Yambao The Raven Boys by Maggie Stiefvater Vera Wong's Guide to Snooping (On a Dead Man) by Jesse Q. Sutanto   Jayme's Shelf: I'll Have What She's Having by Chelsea Handler Stone Blind by Natalie Haynes Be Ready When the Luck Happens by Ina Garten

Piety! Purity! Submissiveness! Domesticity! These are the four pillars of the "Cult of True Womanhood" in 19th-Century America according to Anne Macdonald in No Idle Hands: The Social History of American Knitting, and we say, "No thanks!" We also say "no thanks" to knitting in covered wagons, the long skirts that created clouds of dust, and the bloomers that replaced them. And then there's Brigham Young who bemoaned the sock problem that seems to have always plagued our country--never enough socks, and those they had were ill-fitting. Whose fault was it? The ladies are to blame, according to Young: "it is a fact that the art of knitting stockings is not near so generally understood among the ladies as it should be. I could tell you how it should be done had I time and knew how myself" (p. 92). Knit your own damn socks, Brigham! Oh wait--he can't because he doesn't know how. But we say "yes" to the Fragment Society, the longest continuously running women's sewing circle in the US (still going since 1812 and still supplying needy mothers and children with clothing and handknits). We say "yes" to the ingenuity of the pioneer woman who hooked up a butter churn to her wagon so her family had sweet butter every evening. We say "yes" to the incredible spirit and resilience of women like Aunt Becky Morris who crossed the Overland Trail in 1848 and remembered her experience at a 1918 reunion in the following terms:“We didn't come in automobiles ... We came by ox teams ... It was a hard, hard trip, hard work, slow progress, and not always dainties to eat. But we got here! We never gave up, never looked back, just kept on the move. And I guess that trip and the tough times we had after getting here were good for us ... Look at me! I will race anybody in the crowd who is under fifty if the race is at least four miles ... If you find anybody who wishes to take on such a race, just tell them to ask for Aunt Becky Morris."Quoted in Anne L. Macdonald, No Idle Hands: The Social History of American Knitting, p. 69.That's the kind of American pioneer spirit we celebrate here, and we hope it will carry us through these turbulent times, but it definitely helps to have a little dainty to eat, like Ina Garten's Spring Green Risotto--try it, it's springtime in a bowl and with that in your belly, you might just have a chance in racing Aunt Becky Morris!

Sharing another podcast we can't get enough of: Your Mama's Kitchen. It's a show about cuisine and culture, ingredients and identities, and the meals and memories that make us who we are. Host Michele Norris talks to Michelle Obama, Glennon Doyle, José Andrés and so many other guests about the complexities of family life and how their earliest culinary experiences helped shape their personal and professional lives. And of course, each guest shares a recipe for a favorite dish from their youth so you can taste a bit of their story. In this episode, America's favorite kitchen icon Ina Garten opens up about the tumultuous relationship she had with her mama's kitchen when she was a child. She walks us through how her relationship with food evolved in later years, thanks to her husband Jeffrey and a summer spent camping across Europe on a shoestring budget. Plus, we learn how to make the one dish Ina enjoyed from childhood: Chicken Parmesan. You can find more Your Mama's Kitchen at https://lnk.to/yourmamaskitchenHD To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Tired of the same old lunch routine or searching for the perfect crowd-pleasing dish to bring to your next potluck? This week we're sharing deli-style salad recipes that are anything but boring — think crisp, creamy, tangy, and deeply satisfying dishes that get even better with time. These recipes aren't just tasty; they're make-ahead winners designed to simplify your week or help you shine at your next potluck.By the end of this episode, you'll learn how to:Shake up your bean game with a fresh, crunchy chickpea salad with an unexpected spice blendBuild a hearty Greek salad-meets-fattoush salad, elegant enough to serve at a dinner party or bring to a casual potluckWhip up dishes that travel well, like a zippy roasted potato salad with avocado-lime dressingPress play now to start cooking up cool, crunchy, and crowd-pleasing deli salads that deliver on both convenience and taste! ***LinksSonya's herby potato salad from our Sunday Salad Substack! (the dressing for this recipe is the same one she uses for her coleslaw)Ina Garten's coleslaw salad (similar to what we discussed, but swap some of the mayo with yogurt!) Jalapeno, lime, coleslaw by Joshua Bousel from Serious EatsWhole Foods copycat cabbage crunch saladCarmen Wilken's deviled egg macaroni salad (and her TikTok of the recipe)Alison Roman's pasta with peas and parmesan saladEverything bagel chickpea + white bean salad by Sarah Bond from Live, Eat, LearnErewhon white bean kale salad by Kale JunkieHetty Lui McKinnon's roasted potato salad with jalapeno avocado dressing for NYT Cooking (unlocked) Lidey Heuk's Taverna salad for NYT Cooking (unlocked)Moroccan carrot salad by Suzy Karadsheh Check out our previous “deli salad” episode from season one!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack

Dream Count is one of the biggest publishing events of the year — and The Next Chapter's Book Club is here to talk about it; Canadian celebrity chef and Le Cordon culinary graduate Eden Grinshpan breaks down her life and career in cookbooks; why Joel Plaskett took a course to better understand this book; and celebrate National Poetry Month with these All-Canadian collections on this episode of The Next Chapter.Books discussed on this week's show include:Understanding Media by Marshall McLuhanDream Count by Chimamanda Ngozi AdichieJerusalem by Yotam Ottolenghi and Sami TamimiThe Barefoot Contessa Cookbook by Ina GartenMastering the Art of French Cooking by Julia ChildUnravel by Tolu OloruntobaBuzzkill Clamshell by Amber DawnAllostatic Load by Junie Désil

Details behind a neighborhood woodpecker that has become a big sensation after damaging cars and homes in northeastern Massachusetts. Also, a closer look at a growing trend that's become a divisive topic — long lines — why more businesses are embracing the trend and why some neighborhoods are fighting back. Plus, Ina Garten stops by to share a delicious gruyere and herb omelet recipe from the first-ever TODAY Show cookbook, TODAY Loves Food.

Could a one-pot braised chicken dish be the answer to "What should I make for dinner?"In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to cook up a Central-Asian inspired chicken and potato dish that has an unexpected ingredient, and you'll discover how to make a classic French coq au vin that's make-ahead friendly and perfect for feeding a crowd.Tune in for a quick dose of home cooking inspiration!***Links:Sonya's one-pot chicken and potatoes with prunes for The NosherKari tried out Melissa Clark's coq au vin for NYT Cooking, we also love the coq au vin recipe by Ina Garten, or a slightly easier version by Damn DeliciousFor more braising dishes, check out our braises episode “Cooking low and slow…” ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

This week, the sisters take on a bold experiment—the 30-Day Amazon Challenge! Can they resist the urge to add-to-cart for an entire month? From impulse buys to retail therapy, they get real about their shopping habits, the convenience trap, and how online spending affects their lives.But that's not all—party planning is on the agenda, and the sisters ask themselves: Are they meticulous organizers or full-blown control freaks? From guest lists to décor dilemmas, they break down the fine line between throwing the perfect party and driving themselves (and everyone else) crazy.It never rains in Southern California until you're camping the Santa Barbara Zoo with fourteen Girl Scouts. Nancy tells us all about it and shares a secret about what they feed the primates.Kathy found some good resources for games to play and creative ideas to add to your graduation parties. And finally—what do Gene Simmons, JoJo Siwa, Denzel Washington, Jake Gyllenhaal, and Shakespeare all have in common? You'll have to listen to find out! Tune in for laughs, confessions, and unexpected connections in this fun and revealing episode.What's For Dinner?Kathy stretches a little this week and makes a new to her recipe. Ina Garten's Pastitsiohttps://www.foodnetwork.com/recipes/ina-garten/pastitsio-recipe-1949975We want to hear your comments and questions! Send an email to 3lfpod@gmail.com or leave a comment on our Instagram @3lfpod and be sure to follow us on our YouTube page www.youtube.com/@threelilfishesMonetization ID: RPQ16FXRJDG9LJME

In today's episode, Larisa and Joy are exploring the worlds of these culinary icons Ina Garten and Martha Stewart. From their early lives, to the 90s, to marriages to their rise to fame, we dive into what makes these chefs legends. Do you have a favorite Martha or Ina memory?

This week on From the Front Porch, it's all about books and basketball! Annie is joined by her husband and friend, Jordan, to set different books head to head and debate their merits in this beloved yearly tradition. To purchase the books mentioned in this episode, stop by The Bookshelf in Thomasville, visit our website (search episode 522), or download and shop on The Bookshelf's official app: The Women by Kristin Hannah vs. Remarkably Bright Creatures by Shelby Van Pelt A Fine Sight to See by Sophie Hudson vs. A Bit Much by Lyndsay Rush Be Ready When the Luck Happens by Ina Garten vs. The Small and the Mighty by Sharon McMahon All the Colors of the Dark by Chris Whitaker vs. The Book of Doors by Gareth Brown The Kingdom of Quail by Harrison Strickland vs. The Ladies Rewrite the Rules by Suzanne Allain James by Percival Everett vs. The God of the Woods by Liz Moore Funny Story by Emily Henry vs. Summer Romance by Annabel Monaghan From the Front Porch is a weekly podcast production of The Bookshelf, an independent bookstore in South Georgia. You can follow The Bookshelf's daily happenings on Instagram, Tiktok, and Facebook, and all the books from today's episode can be purchased online through our store website, www.bookshelfthomasville.com.  A full transcript of today's episode can be found here. Special thanks to Dylan and his team at Studio D Podcast Production for sound and editing and for our theme music, which sets the perfect warm and friendly tone for our Thursday conversations.  This week, Annie is reading A Marriage at Sea by Sophie Elmhirst.  Jordan is reading The Lost History of Christianity by Philip Jenkins. If you liked what you heard in today's episode, tell us by leaving a review on Apple Podcasts. You can also support us on Patreon, where you can access bonus content, monthly live Porch Visits with Annie, our monthly live Patreon Book Club with Bookshelf staffers, Conquer a Classic episodes with Hunter, and more. Just go to patreon.com/fromthefrontporch. We're so grateful for you, and we look forward to meeting back here next week. Our Executive Producers are...Beth, Stephanie Dean, Linda Lee Drozt, Ashley Ferrell, Wendi Jenkins, Martha, Nicole Marsee, Gene Queens, Cammy Tidwell, Jammie Treadwell, and Amanda Whigham.

This episode explores the calculated timing and emotional storytelling behind Meghan Markle's latest media rollout. With a new Netflix series and curated social media posts emerging alongside headlines about Prince Harry's visa status, the episode lays out how strategic vulnerability is being used as a crisis communication tool—and why it might not be landing. The episode breaks down the disconnect between brand aspiration and emotional authenticity, and how perceived relatability doesn't always translate to real connection.Through the lens of self-disclosure theory and shifting favorability ratings, the episode also points out the risks of manufactured intimacy in the influencer era. Listeners are challenged to consider whether Markle's approach reflects genuine strategy or reactive PR gloss. And, as always, the conversation expands into the personal: when life feels messy, is being selectively vulnerable helping—or just a way to dodge the harder truths?In this episode:Strategic vulnerability vs. authentic connection—what's the difference?Why Meghan's content may be polished but still feels emotionally distantA lesson from Ina Garten on how humility builds trust better than beige brandingWant More Behind the Breakdown? Follow The PR Breakdown with Molly McPherson on Substack for early access to podcast episodes, exclusive member chats, weekly lives, and monthly workshops that go deeper than the mic. It's the insider's hub for communicators who want strategy with spine—and a little side-eye where it counts.Follow me on Substack → Molly McPherson Subscribe to PR Breakdown on Substack → prbreakdown.media Need a Keynote Speaker? Drawing from real-world PR battles, Molly delivers the same engaging stories and hard-won crisis insights from the podcast to your live audience. Click here to book Molly for your next meeting. Want more PR + Crisis Management insights? Watch Molly's videos and weekly livestreams: https://www.youtube.com/mollymcpherson Work with Molly: https://www.mollymcpherson.com/ Follow & Connect with Molly: https://www.tiktok.com/@mollybmcpherson https://www.instagram.com/molly.mcpherson/ ...

This week's episode Kenzie sits down with Harrison Wallace, the Ina of our generation, to recap the Ina Garten Memoir. If you haven't read it, don't worry- we're filling you in. Kenzie and Harrison sit down to talk about Ina's journey, her marriage, her career and all the twists and turns. Hope you enjoy!!

Hello, Libration Nation!

Disclosure: We are part of the Amazon Affiliate/LTK Creator programs. We will receive a small commission at no cost if you purchase a book. This post may contain links to purchase books.Welcome back to What to Read Next, the podcast that helps topple your TBR! In this episode, I'm returning to my original 2018 format, where I share what I'm reading and watching. You'll get my honest thoughts—what's working, what's not, and whether these picks are worth adding to your list. Because, let's be honest, my yuck might be your yum and vice versa!Timestamps & Topics Covered:[00:00:00] – IntroductionWhy I'm bringing back these chatty updatesMy recent struggle with reading on my Kindle after 2000+ daysHow audiobooks have been saving my reading life[00:03:00] – My Audiobook RoutineHow I consume audiobooks throughout the day (driving, chores, bedtime)Investing in affordable headphones for audiobook listening

Cynthia Bemis Abrams sits down with Oscar-nominated documentary director Julie Cohen to explore her career in network TV journalism and filmmaking. The conversation covers Cohen's path to power as a storyteller, highlighting her work on films about Pauli Murray, Ruth Bader Ginsburg, and Julia Child. Cohen shares insights into her acclaimed projects, including: RBG (2018): The documentary about Justice Ruth Bader Ginsburg, which gained widespread recognition. My Name is Pauli Murray (2021): A film on the groundbreaking but lesser-known civil rights activist and attorney. Every Body (2023): A documentary about the intersex rights movement and personal narratives. The episode also highlights Julia Child's pioneering influence on television and women's roles in professional kitchens. Cohen discusses Child's legacy as a feminist figure and the impact of her political activism, particularly regarding reproductive rights and HIV/AIDS awareness. Julie Cohen actively promotes her latest documentary, The Path Forward (2024). The Power of Storytelling in Documentaries Why she chose to spotlight Pauli Murray, RBG, and Julia Child Challenges in structuring historical narratives into compelling film stories Overcoming obstacles in starting and funding documentary projects Julia Child's Television Legacy How Julia Child revolutionized TV cooking shows The impact of her work on modern food media figures like Martha Stewart, Ina Garten, and Rachael Ray Her hidden activism and why her political legacy is often overlooked The feminist undertones in Child's career and influence on women in professional kitchens Behind the Scenes of Every Body (2023) How Cohen approached the intersex rights movement in her documentary Personal stories shared in the film and their broader significance Julie Cohen's Films: Julia (2021):  https://imagine-entertainment.com/documentary/julia/ The Path Forward (2024): https://deadline.com/video/the-path-forward-trailer-julie-cohen-mo-husseini-documentary/ My Name is Pauli Murray (2021): https://www.theguardian.com/film/2021/sep/15/my-name-is-pauli-murray-review-the-legacy-of-a-fearless-campaigner RBG (2018): https://www.magpictures.com/rbg/ Every Body (2023): https://www.focusfeatures.com/every-body To book a screening of A Path Forward : https://grasshopperfilm.com/(grasshopperfilm.com) . By Spring 2025, it will be available on paid streaming channels, including Apple+.

In this episode, I chat about... how feminine expression is key to thriving in your life my recent obsession with Ina Garten after reading her memoir how hobbies changed my entire life stories of hobbies that have helped others thrive a challenge for you to try!  Join us inside the membership here.  Subscribe to my free weekly love letters Read this blog post for some feminine hobby ideas

 Lisa discusses the popular memoir Be Ready When The Luck Happens by Ina Garten. Garten is a longtime Food Network star and and Instagram star. She delves into her career, and talks a great deal about real estate.  This blog post from Eater describes how much of Garten's “luck” is really  more related to privilege and wealth. She's able to make many decisions because of her wealth. She quits a job at the White House to purchase the Barefoot Contessa. Other books discussed:  The Third Gilmore Girl by Kelly Bishop Finding Me by Viola DavisFor more information, find Lisa on Instagram, Twitter, Facebook and her website.

This week's episode Kenzie sits down for a solo podcast episode to give you a list of people who have achieved success "later" in life from Oprah Winfrey to Samuel L Jackson to Mel Robbins to Ina Garten to Martha Stewart to so so many more. If you need encouragement or a breath of fresh air, this is the episode for you. BLOG: https://kenzieelizabeth.coSHOP MERCH OUT NOW: https://shop.dearmedia.com/collections/ilysmKenzie's Channel: https://youtube.com/kenzieelizabethKenzie's IG: https://bit.ly/298RzRnKenzie's Twitter: https://bit.ly/2RdtJsEHG IG: https://bit.ly/2vlwxXyThis episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.Visit premierprotein.com and go Where to Buy to find a retailer near you or to find where to buy onlineVisit Quince.com/houseguest for free shipping on your order and 365-day returnsWith R.W. Knudsen, Krush 100% of your day with 100% juice. Pick up a bottle at your local grocery store today. Produced by Dear MediaSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 158 February 13,  2025 On the Needles 1:56 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info   Hoodola by Laura Nelkin, Lady Dye Yarns DK in Notorious, Yarn Love Amy March DK in Beneath the Waves– DONE!!   Succulents 2025 Blanket CAL by Mallory Krall, Hue Loco DK in Echevaria– DONE!!   January Colorwork Cuff Club by Summer Lee, Lemonade Shop Simple Sock in Dunks– DONE!! February Colorwork Cuff Club by Summer Lee, Fibernymph Dyeworks Bounce in Love Bug and others– DONE!!   Baby hat, doodle knit directory by Jamie Lomax, Lemonade Shop simple sock in Dunks   Llama llama duck by Adrienne Fong, C W D: Handcrafted Products for the Mind, Body & Soul BFL Alpaca Nylon Sock in Sutro Baths   Filoli Cowl by Ksenia Naidyon, AVFKW Floating in Current and Marine Layer (70% Alpaca, 20% Silk, 10% Cashmere goat), AVFKW Wild Bloom in Quartz and Rain Cloud (41% Alpaca, 35% Silk, 13% Merino, 10% Yak)     Cortney's knitting: Pressed Flower Pullover by Amy Christoffers in Neighborhood Fiber Studio DK Ramblewood and Suri Loft Mondawmin (which is burgundy and hot pink).  (Wintery Knitting!)   On the Easel 18:18 Secret 100 Day Project, flip through coming soon Finished one Winter sketchbook, a Pith sketchbook. “Blue Series” drawings Florals, plus a field trip to the new SF Flower Market On the Table 22:57 First recipe test for America's Test kitchen!   Sesame-feta meatballs with burst tomatoes Shallot, egg, bread,FETA BRINE, cumin, lamb Meatballs, shallot, cherry tomato, feta cubes   chicken thighs + fries - by Julia Turshen Yogurt marinade chicken thighs yogurt, mayo, lemon juice, garlic, za'atar ½ for marinade, ½ for drizzle   Real Texas Nachos Recipe   Valentine Care Packages “Winter” tacos with shrimp and slaw from A Dish for All Seasons Bionaturae Sourdough Fusilli On the Nightstand 37:31 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you! Be Ready When the Luck Happens by Ina Garten (audio). Sword Crossed by Freya Marke A Study in Drowning by Ava Reid  The Au Pair Affair by Tessa Bailey  Onyx storm by Rebecca Yarros Full Speed to a Crash Landing by Beth Revis  How to Steal a Galaxy by Beth Revis The Pairing by Casey McQuiston  Flower Philosophy by Anna Potter A Sea of Unspoken Things by Adrienne Young Shred Sisters by Betsy Lerner The Madness of Crowds by Louise Penny A World of Curiosities by Louise Penny

Today I'm talking through the times when you're attempting to grow & your hard work & effort don't seem to be paying off. I discuss a few tips & tricks I have for those uncomfortable growth periods, how to save yourself from burnout, ways to change your perspective & encouragement that this time won't last forever.Ina Garten chocolate cake recipe - https://barefootcontessa.com/recipes/beattys-chocolate-cake⭐ follow C'est La Me! ⭐follow the podcast on ⁠⁠Instagram⁠⁠! follow the podcast on ⁠Twitter⁠!like the podcast on ⁠Facebook⁠!watch the podcast on ⁠YouTube⁠!get podcast ⁠⁠merch⁠⁠!check out the podcast's ⁠⁠website⁠⁠! follow the podcast on ⁠⁠Pinterest⁠⁠!⁠⁠email me⁠⁠! - bonjourcestlame@gmail.com

This week on The Leftovers, never-before-heard audio from TV host, chef and author Alton Brown. Alton famously loathes single-use gadgets, but the one he despises most still has a home in his kitchen drawer. He tells us why. And he shares how he developed a deep love for Jewish deli food as a kid growing up in 1970s Georgia. Seattle chef and restaurateur Tom Douglas joins the show to talk about his special relationship with his late mother's 70 year old stove. And Allen Salkin, author of The Uncensored History of the Food Network tells a juicy behind-the-scenes story about Ina Garten and Martha Stewart. Listen to last week's episode of Alton on Your Last Meal. Follow along on Instagram! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Order Rachel’s new cookbook Open Sesame.Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

America's favorite kitchen icon Ina Garten opens up about the tumultuous relationship she had with her mama's kitchen when she was a child. She walks us through how her relationship with food evolved in later years, thanks to her husband Jeffrey and a summer spent camping across Europe on a shoestring budget. Plus, we learn how to make the one dish Ina enjoyed from childhood: Chicken Parmesan. Hosted on Acast. See acast.com/privacy for more information.

Does luck negate success?My friend and Ina Super Fan, Lina, and I discuss our take aways from Ina Garten's fascinating memoir. We chat about what we learned about this incredible woman's life—the obstacles she saw merely as temporary challenges, how she overcame a huge martial hump, and how despite her upbringing, she learned how to value herself and find her voice! Lina and I also discuss the ways we aim to instill a strong sense of self-worth in our children, how we work through our own martial bumps in the road, and Lina shares her favorite Ina Garten recipe!Listener discretion advised: this episode includes adult languageSupport the show:On Patreon Buy us a book Buy cute merchIf you have any comments or questions, please connect with me on Instagram or email babesinbooklandpodcast@gmail.com. I'd love to hear your suggestions and feedback! If you leave a kind review, I might read it top of show!Link to this episode's book:Be Ready When the Luck Happens by Ina GartenShow Links:Want To Raise More Successful and Happier Kids?Transcripts are available through apple's podcast app—they may not be perfect, but relying on them allows me to dedicate more time to the show! If you're interested in being a transcript angel, let me know. This episode is produced, recorded, and edited by me.Theme song by Devin KennedySpecial thanks to my dear friend, Lina. Thank you for feeding me with delicious food and my soul with amazing friendship. Corny? Food pun! Drink!Xx, Alex

Joan Hamburg interviews Ina Garten, a celebrated cook and author. Ina reflects on her journey from working in the White House to becoming a prominent figure in the culinary world. She details her admiration for her husband Jeffrey's belief in her, her transition into the food business after seeing an ad in the New York Times, and how luck intertwined with her readiness and hard work. Ina shares insights from her new memoir 'Be Ready When the Luck Happens,' discusses her approach to writing cookbooks, the beginnings of her Food Network show, 'Be My Guest,' and her continuous passion for testing recipes. The conversation reveals Ina's humility, her pursuit of what she loves, and the importance of taking risks and recognizing opportunities in life's journey. Learn more about your ad choices. Visit megaphone.fm/adchoices

What's the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?If you've ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, this episode will give you the foolproof techniques and tips for braising success. By the end of this episode you'll:Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)Explore classic recipes like comforting smothered pork chops and a rich coq au vinDiscover time-saving tricks that will make a braised-dish your next go-to for hostingTune in now to bring the magic of braising into your kitchen this season!***LINKS:Tyler Florence's wine-braised beef brisket recipe Beer-braised brisket with onions from Food.com, and one for the slow cooker from The KitchnGeorge Graham's Smothered Pork Chops with andouille, which are richer than his wife's Roxanne's version (and Kari describes both versions in the ep!). Here's a simpler recipe, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone. Traditional coq au vin by Ina Garten, or a slightly easier version by Damn DeliciousEric Kim's garlic-braised chicken recipe from NYT Cooking (unlocked) Amateur Gourmet's braised chicken recipe and videoSamin Nostrat's soy-braised short rib recipeGinger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked) Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)Braised leeks from Fox and Briar***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack...

My love, do you love the shabby chic, Ralph Lauren, Martha Stewart, Ina Garten, Love Shack Fancy, hydrangeas & Nancy Meyers films? Well does Jadyn have good news for you... In this episode your host, Jadyn Hailey takes a deep dive into this styles plus the perfection inspirion to embody this aesthetic. Not only is this a style but a LIFESTYLE. Tune into this episode with an iced matcha as you feel inspired to live your own Nancy Meyers movie. Current Obsessions: - sparkling water  - ina garten memoir!!  - focus on growing your business Shopify                 Become your own dream girl with me!! : - 7AM MORNING ROUTINE | hot pilates, healthy breakfast & working from home - Instagram: Jadyn's Instagram & Busy, Yet Pretty Instagram - Busy, Yet Pretty Groupchat  - Tiktok: @Fairyjadyn - My Amazon Storefront: Jadyn's Storefront - Outfit Details: My Closet    

Hoda and Jenna give their opinions on a few listeners' tricky social situations. Also, Ina Garten stops by to catch up, wish Hoda farewell during her last week, and share a delicious mustard roasted fish recipe. Plus, contributor Donna Farizan gets a closer look at a spa in Brooklyn offering something for everyone.

The ‘Hoda-Bration' continues as the TODAY team celebrates something Hoda loves to be a part of – love. Also, Elmo, Grover, and Abby Cadabby from ‘Sesame Street' stop by to catch up and discuss the premiere of the 55th season of the beloved show. Plus, Ina Garten joins for a special French 75 cocktail toast for Hoda.

Stephen and Evie McGee Colbert join to discuss their love story and share some of their favorite recipes from their cookbook Does This Taste Funny? Also, Ina Garten stops by to talk about her recent memoir, Be Ready When Luck Happens. Plus, chef Kiano Moju shares a delicious red pepper vodka chicken recipe.

With the Food Network program “Barefoot Contessa,” Ina Garten became a beloved household name. An essential element of her success is her confiding, authentic warmth—her encouragement for even the most novice home cook. Garten is “the real deal,” in the opinion of David Remnick, who has known her and her husband for many years. Although she is a gregarious teacher and presence on television, Garten prefers to do her actual cooking alone. “Cooking's hard for me. I mean, I do it a lot, but it's really hard and I just love having the space to concentrate on what I'm doing, so I make sure it comes out well,” she says. Garten joins Remnick to reflect on her early days in the kitchen, and to answer listener questions about holiday meals and more. Her latest book is “Be Ready When the Luck Happens,” a memoir.This segment originally aired on December 16, 2022.Plus, Alex Barasch picks three of the best erotic thrillers after being inspired to study the genre by his recent Profile of the director of the new film, “Babygirl.”

This week on Talkin' TV Holden's limpin' across the finish line, with the help of House of Villains, Jackie makes her case for New York being the best reality star of all time, and MJ brings up the similarities between New York and Mary from Real Housewives of SLC.  MJ recommends a new Ina Garten series and Jackie sadly gives the news that Linda thinks Ina Garten is booooring, but Jackie comes in with a strong recommendation for "Creature Commandos!"  Holden recommended "English Teacher", which somehow just had an abuse scandal roughly an hour before recording,  "What We Do In The Shadows" wraps up with its series finale, and MJ relates to Kieran Culkin not showing his kids the Home Alone films as they are kind of a nightmare for a small child. Jackie gives a rundown of the Christmas classics she's been running through with Linda, MJ tells tale of "The Merry Gentleman" on Netflix, Holden brings up a film featuring a far more foul group of Merry Gentleman, then makes it worse by bringing up JonBenét Ramsey, AND MORE on this week's Talkin' TV!  House of Villains Season 2 - PeacockLIFE IN THE COLDEST VILLAGE - Kiun B YoutubeBe My Guest with Ina Garten- MaxCreature Commandos - MaxEnglish Teacher - HuluWhat We Do In The Shadows - HuluOnly Murders In The Building - HuluHome Alone 1 and 2 - Disney+Christmas with the Kranks - Amazon PrimeFour Christmases - HuluThe Merry Gentlemen - Netflix Want even more Page 7? Support us on Patreon! Patreon.com/Page7Podcast  Subscribe to SiriusXM Podcasts+ on Apple Podcasts to listen to ad-free new episodes.

New Show with your Satellite Sisters! A sisterly catch up with Liz, Lian, Sheila and Monica. Liz comes home from college and reviews her semester at Stanford. Liz has a new strategy for Holidays 2025 and a possible theme for 2025. And Sheila and Monica announce a new rebrand for the Lab Rats. Hmm, where do rats do when they retire? Celebrate the season with entertainment recommendations and more. Books make Great Gifts! Find Lian's Books here including The Marriage Sabbatical and the pre-order of Abigail and Alexa Save the Wedding. Find the Satellite Sisters Holiday Playlist here Monica mentioned How to Retire as a valuable resource. Find it here. Lian loved Ina Garten's memoir, Be Ready When the Luck Happens and Brooke Shield's latest which will be out in February, Brooke Sheilds is not Allowed to Get Old. Find it on your favorite audiobook platform. Liz recommends all the spies for the holidays Black Doves :~ Netflix The Day of the Jackal ~ Peacock The Agency ~ Paramount + Lioness ~ Paramount + Thank you to this week's Satellite Sisters sponsors. Please use these special urls and promo codes to support them and our show. This episode is brought to you by BetterHelp.  betterhelp.com/satellite  Navage, daily nasal therapy Navage.com/SISTERS and use our promo code SISTERS OSEA, clean beauty products OSEAMalibu.com, use code satsisters for 10 % off Earth Breeze, dissolvable laundry detergent sheets at earthbreeze.com/sisters Satellite Sisters links: All new Satellite Sisters Shop is open with all new merch. https://satellite-sisters-shop-5893.myshopify.com/ Go to the Satellite Sisters website here: https://satellitesisters.com On the website, subscribe to Pep Talk, the Satellite Sisters Newsletter. Subscribe to the Satellite Sisters YouTube Channel here: https://www.youtube.com/channel/UCVkl… JOIN OUR COMMUNITY: – Facebook Page: https://www.facebook.com/SatelliteSis…   Facebook Group: https://www.facebook.com/groups/satel… Instagram: https://www.instagram.com/satsisters/ Threads: https://www.threads.net/@satsisters Email: hello@satellitesisters.com Lian Dolan on Instagram @liandolan: https://www.instagram.com/liandolan/ Liz Dolan on Instagram @satellitesisterliz: https://www.instagram.com/satellitesi… Julie Dolan on @Instagram @julieoldesister https://www.instagram.com/julieoldestsister/ Learn more about your ad choices. Visit megaphone.fm/adchoices

The real reason Matt wasn't at Taylor's 2nd wedding, the Martha Stewart and Ina Garten feud, 50 Cent is trolling Jay-Z, a proposed tunnel connecting NYC and London, Tyler Cameron sharing his texts and how much sharing is oversharing?, dumbest fights with your partnerSponsors:Hers: Start your free online visit today at forhers.com/TAYLORPlease note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Justin welcomes Brandon Kyle Goodman to the show to get into the biggest stories of the week! Golden Globe nominations are in and former Nickelodeon and Disney dominate the nominations, Ina Garten tells the truth about her feud with Martha Stewart, and is Britney capable of making a comeback? The ruby slippers sell for millions, Snoop Dogg gives his daughter good advice, we finally find out the reason we put our phones in airplane mode and much more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, we're excited to feature an episode of Be My Guest with Ina Garten, one of our favorite podcasts! On Be My Guest, Ina welcomes a different friend over to her Hamptons home to share stories about career, love, and life – all while cooking up an amazing meal. On this episode of Be My Guest, Ina and Julia spend the day together and talk about Julia's challenges at Saturday Night Live, her favorite standout "Seinfeld" moments and what she's learned from making this podcast, Wiser Than Me. Listen to Be My Guest wherever you get your podcasts.See omnystudio.com/listener for privacy information.

Leading up to Thanksgiving, we took a trip to the home of Ina Garten, the legendary cookbook author and TV star. For one glorious afternoon, the Barefoot Contessa gave us a master class on the art of hosting. She answered our questions big and small — seating arrangements, whether to have bread at the table, what to do with that difficult relative, how to zest correctly. Plus, she walked us through two of her signature recipes, which you can enjoy this holiday.For photos and recipes from our visit with Ina Garten, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.  Unlock full access to New York Times podcasts and explore everything from politics to pop culture. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify.

Thirteen bestselling cookbooks, a thriving food business in the Hamptons that she sold decades ago, and now her memoir "Be Ready When the Luck Happens" has hit number one on the New York Times bestseller list. None of that was in Ina Garten's plan. Her legendary career began when she was working in Washington DC as a somewhat discontented government employee, and saw an ad for a food store in the Hamptons. For this Thanksgiving, a holiday celebrating gratitude and food, we take a look at how Ina Garten built a successful business, powerful brand and happy life. For sponsor-free episodes of Consider This, sign up for Consider This+ via Apple Podcasts or at plus.npr.org. Email us at considerthis@npr.org.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

On this encore episode of Wiser Than Me, Julia gets enlightened by 76-year-old cook and author Ina Garten. From working on nuclear policy at the White House and operating her famous specialty food store Barefoot Contessa, to penning best-selling books and hosting hit TV shows – Ina has done it all. Her culinary influence goes beyond technique; it's about simplicity and connection. Ina shares how aging has changed her taste in food and how she deals with passive-aggressive people.   Follow Wiser Than Me on Instagram and TikTok @wiserthanme and on Facebook at facebook.com/wiserthanmepodcast.   Keep up with Ina Garten @inagarten on Instagram.   Find out more about other shows on our network at @lemonadamedia on all social platforms.   Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.    For exclusive discount codes and more information about our sponsors, visit https://lemonadamedia.com/sponsors/.  For additional resources, information, and a transcript of the episode, visit lemonadamedia.com.    See omnystudio.com/listener for privacy information.

It's our last book club of 2024! We're so excited to discuss Be Ready When the Luck Happens by Ina Garten. It was the comfort read we needed this month, and we were surprised by how much we didn't know about her!    Obsessions Becca - The Nanny on Peacock Olivia - Disclaimer on Apple TV   What we read this week Becca -  The Invisible Life of Addie Larue by V E Schwab, Cruel Winter With You by Ali Hazelwood Olivia - Blue Sisters by Coco Mellors, Heartwood by Amity Gaige (out in April 2025!) Be Ready When the Luck Happens by Ina Garten   This Month's Book Club Pick - No December book club, but we want to hear about the best book you read this year! Share via voicemail at 843-405-3157 or email us a voice memo at badonpaperpodcast@gmail.com   Sponsors Book of the Month - Get your first book on bookofthemonth.com for $5 with code TINSEL. Cozy Earth - Go to cozyearth.com/badonpaper to enjoy 40% off using the code BOP. This is Small Business - Follow This is Small Business: Behind the Buy wherever you get your podcasts. Babbel - Get up to 60% off your Babbel at Babbel.com/BOP   Join our Facebook group for amazing book recs & more!  Buy our Merch! Join our Geneva! Order Olivia's Book, Such a Bad Influence! Subscribe to Olivia's Newsletter! Order Becca's Book, The Christmas Orphans Club! Subscribe to Becca's Newsletter!  Follow us on Instagram @badonpaperpodcast.  Follow Olivia on Instagram @oliviamuenter and Becca @beccamfreeman.  

  It's about that time for a holly jolly gift guide! We gathered gift ideas for every price point from 5-year journals to candy to candles and more!   Under $25 Furbish Studio Matchbook Ornament - $28 BonBon holiday gift box - Med - $28 Book Person Mug ($15) + a book Weleda Skin Food - $13 Thrifted Matchstrike W/ Matches Framebridge ornaments ($25)   $25-$50 LEUCHTTURM1917 - Some Lines A Day ($33) + a nice pen Custom Pet Stamp - $33 Confetti Flutes ($24) + Bottle of champagne Watercolor Set ($29.99) + Watercolor coloring book ($15) Rooms of Their Own: Where Great Writers Write book ($26)  Photo prints  Necessaire Body Serum ($48)   $50-$100 Fredricks & Mae cutting board (med $95; small $40) and a cookbook like More Is More and Cook this Book by Molly Baz, What Goes With What by Julia Turshen, and What to Cook When You Don't Feel Like Cooking by Caroline Chambers Free People Classic Striped Crewneck ($98) or Malibu Surf Sweater Set ($88) Goldbelly Essa Bagel Brunch for 6 - $99 Etsy Handmade ceramic mugs (so many to choose from, usually $60 - $80) Maya Base Perfume Oil $72  Target gift card and a friend date   $100+ Hotel lobby candle votive candle - $145 Lingua Franca Sweatshirt - $175 (LFBECCA10 for 10% off) Cozy Earth Cuddle Blanket Bose Quiet Comfort Headphones - $350 Coach Brooklyn Shoulder Bag 39 $495 Engraved Locket/Jewelry from Monica Vinader - $130 - $178   Obsessions Becca - Grossy Pelosi Big Italian Sandwich Puzzle Olivia - Little Women (2019)   What we read this week Becca - The Pumpkin Spice Cafe by Laurie Gilmore, The Invisible Life of Addie LaRue by VE Schwab Olivia - Spells for Forgetting by Adrienne Young, The Boyfriend by Frieda McFadden     This Month's Book Club Pick - Be Ready When the Luck Happens by Ina Garten (have thoughts about this book you want to share? Call in at 843-405-3157 or email us a voice memo at badonpaperpodcast@gmail.com)   Sponsors Babbel - Get up to 60% off your Babbel subscription at Babbel.com/BOP. This is Small Business - Follow This is Small Business: Behind the Buy wherever you get your podcasts. Better Help -  Visit BetterHelp.com/BADONPAPER to get 10% off your first month. 831 Stories - Use the code BOP for 15% off their first order on 831stories.com.   Join our Facebook group for amazing book recs & more!  Buy our Merch! Join our Geneva! Order Olivia's Book, Such a Bad Influence! Subscribe to Olivia's Newsletter! Order Becca's Book, The Christmas Orphans Club! Subscribe to Becca's Newsletter!  Follow us on Instagram @badonpaperpodcast. Follow Olivia on Instagram @oliviamuenter and Becca @beccamfreeman.  

This week, we talked to four debut authors with books that came out in 2024 or are coming out in 2025 about their paths to publication! Get ready to load up your TBR and hear their advice for writers and recent favorite books.    We chatted with Marian Schembari, author of A Little Less Broken Amanda Eisenberg, author of People Are Talking  Lauren Evans, author of Casket Case  Courtney Preiss, author of Welcome Home, Caroline Kline Obsessions Olivia - Puzzles Becca - McIntosh apples   What we read this week Becca - Deep Cuts by Holly Brickley (out 2/24) Olivia - Babel by RF Kuang, We Used To Live Here by Marcus Kliewer   This Month's Book Club Pick - Be Ready When the Luck Happens by Ina Garten (have thoughts about this book you want to share? Call in at 843-405-3157 or email us a voice memo at badonpaperpodcast@gmail.com)   Sponsors Prose - See the difference custom haircare can make with FIFTY percent off at prose.com/bop Rifle Paper Co - Through Wednesday, December 31, 2024, Bad on Paper listeners can use code BOP30 for 30% off sitewide at riflepaperco.com Follow This is Small Business wherever you get your podcasts.   Join our Facebook group for amazing book recs & more!  Buy our Merch! Join our Geneva! Order Olivia's Book, Such a Bad Influence! Subscribe to Olivia's Newsletter! Order Becca's Book, The Christmas Orphans Club! Subscribe to Becca's Newsletter!  Follow us on Instagram @badonpaperpodcast. Follow Olivia on Instagram @oliviamuenter and Becca @beccamfreeman.  

350. Secrets to a Joyful Life with Ina Garten Ina Garten – the iconic Barefoot Contessa – shares her best life and business advice and her tips for how to host a successful dinner party. Plus, the details behind an unforgettable night with Abby, Ina, Taylor Swift, and beer pong;  Discover: -Ina's surefire way to silence the inner-critic;  -Why satisfaction has everything to do with not settling; and  -What the key to having a fun dinner party can teach us about life.  About Ina: Ina Garten has hosted her Emmy and James Beard Award winning show, Barefoot Contessa, on the Food Network since 2002 and recently launched a new interview focused series, Be My Guest, with Food Network and discovery+. She has published thirteen cookbooks, including eleven #1 New York Times bestsellers. In 2015 Ina Garten was named one of Time Magazine's 100 Most Influential People. She lives in East Hampton, New York with her husband, Jeffrey. Her new memoir Be Ready When the Luck Happens is available now. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices