Podcast appearances and mentions of jennifer mclagan

What if you could create indulgent meals at home—without spending hours in the kitchen?We all crave meals that feel luxurious and special, whether it's for a date night, a dinner party, or simply treating yourself. But too often, indulgent cooking feels intimidating or overly complicated. This episode explores effortless ways to bring decadence to your table using simple techniques and a few game-changing ingredients you probably already have in your kitchen.By the end of this episode, you'll:Learn the secret to making the creamiest, dreamiest risotto - without all the stirring! Turn a humble ingredient into a rich, nutty dressing that makes a salad feel indulgentDiscover both savory and sweet dishes that have a big wow factor with 5-ingredients or lessTreat yourself to the kind of rich dishes that fill your kitchen with delicious aromas and big flavors—press play now!***Links:Brown butter vinaigrette by Tami Weiser for The Kitchn. Make sure your lettuce comes up to room temp, as advised by Jennifer McLagan in the “Double Butter Salad” recipe from her cookbook, Fat .Parmesan oven risotto from Smitten Kitchen, and an Instant Pot version of risotto from Our Salty KitchenSheet pan roasted sausage and grapes by Sheela Prakash for The KitchnAnd Smitten Kitchen's harvest roast chicken, olives, and grapes Justine Doiron's spicy tomato beans with hot honey Garlic and lemon buttery beans from The Mediterranean DishCarbonara in a jar from GrubstreetCheese fondue night from The Kitchn 5-ingredient chocolate mousse from Nagi Maehashi (with video too!)Silken tofu chocolate mousse from As Easy As Apple PieSkillet chocolate chip cookie by David Turner from King Arthur Baking ***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.Order Sonya's cookbook...

Summary: In this episode, we explore the culinary philosophy of Jennifer McLagan, an award-winning chef and author, who emphasizes the importance of using every part of the animal in cooking. From blood to bones, she shares innovative recipes and techniques that highlight the value of overlooked ingredients. The conversation delves into her journey as a chef, the significance of sustainable cooking practices, and the creative ways to incorporate blood and bones into everyday meals. In this conversation, the speakers delve into the culinary uses of various animal parts, emphasizing the nutritional benefits of bone marrow, the importance of utilizing bones and fat in cooking, and exploring the often-overlooked odd bits of meat. They share personal experiences and recipes, highlighting the flavors and textures that can be achieved through proper preparation and cooking techniques. In this conversation, Jennifer McLagan shares her insights on the culinary world of offal and organ meats, discussing unique dishes from around the globe, the cultural significance of these ingredients, and the versatility of hearts in cooking. The discussion also delves into the importance of bitter flavors in our diets, the impact of seasonality on food choices, and the health benefits associated with consuming bitter foods. The conversation concludes with reflections on the importance of culinary education and resources for those interested in exploring these themes further. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Jennifer McLagan Instagram Kitchen Arts and Letters Bookstore Good Egg Bookstore Takeaways: Eating the whole animal is a responsibility for meat consumers. Blood is often wasted but can be a valuable ingredient. Innovative recipes can make blood more approachable. Bones are essential for making stock and enhancing flavor. Marrow is nutritious and delicious, often overlooked in cooking. Sustainable cooking practices are becoming more popular. Cooking with blood can be as simple as using it in scrambled eggs. Caul fat is a valuable kitchen resource for wrapping and flavoring dishes. Many hunters discard bones, missing out on valuable culinary opportunities. Rendering fat can create liquid gold for cooking. Odd bits like pig's ears and brains can be delicious when prepared correctly. Lungs can be mild and require flavorful accompaniments in cooking. Exploring different animal parts can lead to unique culinary experiences. Offal dishes can be surprisingly mild and delicious. Sweetbreads are a staple in French cuisine. Fat can balance out the bitterness in dishes. Seasonal eating is crucial for flavor and health. Bitter flavors can be acquired over time as taste buds change. Culinary education is essential for exploring unique ingredients. Chapters: 00:00 Introduction to Culinary Philosophy 03:00 The Journey of a Culinary Artist 05:53 The Importance of Using the Whole Animal 08:54 Exploring the Concept of Blood in Cooking 12:06 Innovative Uses of Blood in Recipes 14:54 The Value of Bones in Cooking 18:01 Conclusion and Future Insights 26:09 The Nutritional Power of Bone Marrow 30:53 Maximizing Meat: The Importance of Bones 31:53 The Role of Fat in Cooking 40:01 Exploring Odd Bits: A Culinary Adventure 47:43 Exploring Unique Offal Dishes 50:26 Cultural Significance of Organ Meats 52:52 The Versatility of Hearts in Cooking 55:38 The Importance of Bitter Flavors 01:03:05 Seasonality and Its Impact on Flavor 01:07:48 Closing Thoughts and Resources Keywords: Culinary philosophy, whole animal cooking, blood recipes, bones in cooking, sustainable cooking, Jennifer McLagan, wild food, cooking techniques, food sustainability, innovative recipes, bone marrow, cooking, nutrition, fat, odd bits, venison, culinary uses, hunting, meat preparation, flavor, offal, organ meats, cooking, culinary culture, bitter flavors, foraging, seasonal eating, Jennifer McLagan Learn more about your ad choices. Visit megaphone.fm/adchoices

Recipes and inspiration from food book authors: Jennifer McLagan, Camilla Wynne, and Nigel Slater.

France is well-known for its pastries and sweets, but the culture does have a bitter side, which includes bittersweet chocolate, dark and dusky chestnut and buckwheat honey, red currants, assertive gentian apéritifs, bitter almonds, amers like Picon, beers, and leafy salads tossed with bitter greens, such as frisée, roquette (arugula), and Belgian endive. I first heard of Jennifer McLagan when I saw the striking cover of her book, Fat. Published in 2008, it was a grenade tossed against the fat phobia at the time. (Hard to believe there were stampedes in supermarkets, once upon a time, with people hoarding fat-free SnackWell's chocolate cookies, which have now disappeared.) Around the same time, I was having a difference of opinion over the cover of one of my books, and I constantly referred to the cover of Fat as a great cookbook cover. I was also interested in meeting the person who had the audacity to go against the flow and publish a positive book on something that was so reviled at the time.Jennifer McLagan went on to write an award-winning book on another brilliant subject, Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes, and keeps an apartment in Paris where she enjoys the bitter side of the city. We've become friends, and it was fun chatting with her in this podcast about the bitter foods enjoyed in France, as well as the drinks.Enjoy the podcast!- DavidVisit Jennifer at her website: Jennifermclagan.comFollow Jennifer on InstagramSubscribe to my newsletter to get recipes, stories, and more directly in your Inbox! You can also listen to this podcast, and subscribe to my podcasts in Apple Podcasts, on Spotify, and other podcasting platforms. Get full access to David Lebovitz Newsletter at davidlebovitz.substack.com/subscribe

How do you eat ancestrally on a budget? What about burnout and decision fatigue? Alison and Andrea sit down with Christine and Corey from the Modern Ancestral Mamas Podcast with a stack of your questions, and all share resources and ideas to tackle each one! This will definitely go down in the books as one of our favorite episodes ever, as the four of us seriously enjoyed talking together and working through these issues as a group. Be sure to check out Part One of this conversation over at the https://podcasts.apple.com/us/podcast/relationships-ancestral-food-how-to-do-it-all/id1590448656?i=1000552684826 (Modern Ancestral Mamas Podcast - "Relationships + Ancestral Food + How to Do It All")! Love what we're doing? Our podcast is sponsored by our patrons and listeners! We'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also going to share cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! Here's what we talk about: 00:31 Introducing the episode 08:46 Welcome! 09:05 Question 1: How to avoid burnout 15:06 Question 2: Are organic bones absolutely necessary for bone broth? What if we can't find them? 22:17 Question 3: How do you manage all the ferments? How do you even make water kefir!? 29:29 Question 4: What are some meal train ideas for a new mom, for family members who want to help out after baby is born? 38:45 Gary's advice for when a family has a new baby! 39:12 Question 5: How has diet affected your little one's sleep? 47:29 Question 6: Tips for a mama on a budget - and when the budget is tight, what do you prioritize? 1:00:19 Question 7: Tell us your favorite resources for eating ancestrally - either podcasts or books! Resources Mentioned https://www.instagram.com/fornutrientssake/ (Corey Dunn on Instagram) https://www.instagram.com/nourishthelittles/ (Christine Muldoon on Instagram) https://podcasts.apple.com/us/podcast/the-modern-ancestral-mamas-podcast/id1590448656 (Modern Ancestral Mamas Podcast) https://podcasts.apple.com/us/podcast/relationships-ancestral-food-how-to-do-it-all/id1590448656?i=1000552684826 (M.A.M. Interview with Alison and Andrea) https://www.youtube.com/watch?v=69O4PXzAQ5Y (When Andrea says "this book" in the introduction, she was referring to )https://amzn.to/3i51EPq (Nourishing Traditions by Sally Fallon Morell) https://www.fornutrientssake.com/blog/what-to-bring-to-a-new-mom (Corey's Blog Post: What to Bring to a New Mom) https://amzn.to/3t4dEac (The Nourishing Traditions Book of Baby & Child Care) https://amzn.to/3CERgr5 (Eat Like a Human by Dr. Bill Schindler) https://amzn.to/3J7Xpyz (Real Food for Pregnancy by Lily Nichols) https://amzn.to/3J6XsdR (Nourished Beginnings by Renee Kohley) https://podcasts.apple.com/us/podcast/wise-traditions/id1072618042 (Wise Traditions Podcast) https://my.captivate.fm/by%20Christine%20Muldoon (Christine's Real Food + Real Family Course) https://amzn.to/3CEmGxB (Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan) https://www.instagram.com/offallygoodcooking/ (Offally Good Cooking on Instagram) https://amzn.to/3tfYHlD (Wild Fermentation by Sandor Ellix Katz) https://amzn.to/3I682Av (Nourishing Traditions Cookbook for Children by Suzanne Gross) https://amzn.to/3I891jN (A Cabin Full of Food by Marie Beausoleil) https://amzn.to/3w3EIIu (Radical Homemakers by Shannon Hayes) If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Podcast app Find Ancestral Kitchen Podcast in your library (you can search for it) Scroll...

It's pretty rare to find organ meat on the dinner table in most American households today, but 90 years ago, the earliest editions of The Joy of Cooking contained dozens of recipes for liver, sweetbreads, and even testicles. For much of history, offal (as organ meat is called) was considered the best part of the animal—so what happened? Why are brains banned in the UK and lungs illegal to sell in the US, and why are Scottish haggis-makers up in arms about it? And the question we're sure you've all been pondering: What do testicles taste like? With the help of Jonathan Reisman, author of the new book The Unseen Body: A Doctor's Journey Through the Hidden Wonders of the Human Anatomy, we explore how the vital functions of various animal organs affect their flavor and taste. Jon's wife, Anna Wexler, also an academic and a writer, joins us to impart the wisdom she's gained from years as a judge at the World Testicle Cooking Championship (aka Test Fest). We learn about the culinary history of offal from cookbook author Jennifer McLagan, and butcher Sam Garwin comes over to help us prepare up a massive organ meat feast: a Norwegian heart and lung pate (yes, we scored some lung!); a Georgian testicle stew; rabbit, chicken, and beef liver and onions; and breaded, fried lamb brains. Listen to find out which one we liked best, and which ones were just plain offal! (Sorry, we couldn't resist.) Learn more about your ad choices. Visit podcastchoices.com/adchoices

I highly recommend reading the book, Bitter: A Taste of The World's Dangerous Flavor by Jennifer McLagan. Read about the Golden Age of Grapefruit Recipes Links: Aioli (substitute grapefruit juice for lemon) Grapefruit liqueur (like Limoncello) Also, check out the documentary about Black Art on HBO Max. --- Send in a voice message: https://anchor.fm/nichelle7/message

Chef and author Jennifer McLagan joins us to talk about bitter foods, explaining what bitterness is, and how to effectively use bitter in the kitchen. McLagan is the author of the book, Bitter: A Taste of the World’s most Dangerous Flavor, with Recipes. The Loss of Bitter McLagan recalls the grapefruit that her mother served her as a child. They had a slight bitterness—an “edge.” Her mother balanced that bitterness with a sprinkle of sugar on top. McLagan says bitterness has been bred out of modern grapefruit. Now they’re sweet and pink…with no bitterness. That loss inspired her book. “They don’t taste like grapefruit any more,” she says. What is Bitter? McLagan says that many people confuse bitter with sour. It is different from sour—one of the four basic tastes, along with sour, sweet, and salty. “It adds a complexity and depth to the food,” says McLagan, explaining that using bitterness—like salt—makes food more interesting and less flat. She gives the example of crème brulée: The caramel topping has a bitter edge, which plays well with the sweet, rich pudding below. Cooking with Bitter Foods McLagan says that bitter is not as popular in North American cuisine as it is in other parts of the world. “The American palate is very geared towards sweet,” she explains. Bitter pairs well with fat and with sweetness. “Bitter and fat are the 2 perfect things; one rounds out the other,” she says.

When cooking at Christmas do you go all out, or do you prefer to keep it simple? Our resident chef shares her culinary insights for the festive season.

When cooking at Christmas do you go all out, or do you prefer to keep it simple? Our resident chef shares her culinary insights for the festive season.

In this episode of the Unreserved Wine Talk podcast, we’re chatting with Jennifer McLagan, an author and expert in charcuterie. Sometimes, I think we’ve become so paranoid about fat in our diets that we forget that not all fats are alike. Jennifer talks about those that are good for us, and together, we discover some terrific wines to pair with them. Enjoy!   Highlights How does Jennifer respond to people who are concerned about “healthy eating”? How should charcuterie be served? What does it mean for meat to be cured? What’s the difference between regional cured hams such as Serrano, prosciutto and pata negra? Can you pair pickled and brined foods with wine? Are there wines that don’t pair well with charcuterie? What goes into putting together a charcuterie plate at home? What's the difference between pâté, terrine and rillettes?   About Jennifer McLagan Jennifer McLagan is the author of the widely acclaimed books Bones (2005), Fat (2008), Odd Bits (2011), Bitter (2014) and Les Os (2014). All her books made The New York Times list of top cookbooks and she has won four James Beard Awards. Fat was named the James Beard Cookbook of the Year. Her book Bitter, was selected by The Guardian as one of the top ten food books, made the list for the Art of Eating prize, and was featured in the Wall Street Journal, New Scientist and British Vogue. Australian by birth, Jennifer left behind a degree in economics and politics to train in the food business, beginning her professional life in the kitchens of the Southern Cross Hotel in Melbourne. Work as a chef took her to England, where she practiced her trade at Prue Leith’s highly regarded restaurant in London and then in the kitchens of Winfield House, home of the U.S. ambassador. Equipped with a quirky sense of humour, and a contrarian point of view, Jennifer McLagan is known for taking on challenging subjects and questioning our relationship to what we eat.   To learn more about the resources mentioned in this episode, visit the show notes.

Coming UpGood Evening: 00:42L. P. Melling’s Marrow's Sweet Decay (The Molotov Cocktail, 25 March 2017) as read by Jason Stubbs: 03:49Ken MacGregor’s The Hawk (Horror Zine Magazine, Fall 2015) as read by Brian Rollins: 10:20Pleasant Dreams: 34:31Pertinent LinksThe District of Wonders Network Patreon: https://www.patreon.com/districtofwonders(https://www.patreon.com/districtofwonders)Jennifer McLagan’s Bones - Recipes, History, & Lore: http://www.jennifermclagan.com/portfolio/bonesKen MacGregor: http://ken-macgregor.com/Ken MacGregor @ Twitter: https://twitter.com/KenMacGregorKen MacGregor @ Facebook: https://www.facebook.com/KenMacGregorAuthor?ref=hlKen MacGregor @ Pinterest: https://www.pinterest.com/macgregorken/Brian Rollins: http://www.thevoicesinmyhead.com/Brian Rollins @ Twitter: https://twitter.com/VoicesOfBrian See acast.com/privacy for privacy and opt-out information.

Blood in food is about as divisive as it comes. But Tim Hayward loves it. A rare steak, a carefully crisped slice of black pudding, a blood meringue...? In this programme Tim meets butchers, cooks and chefs determined to put blood back on the dining table. From the Fruit Pig Co. Cambridgeshire butchers taking black pudding to its traditional routes; Otto Tepassé an Austrian born restaurateur preserving and performing the theatrical French canard à la presse with a sumptuous sauce thickened with blood; to award winning writer Jennifer McLagan baking blood sweets - chocolate brownies, blood ice cream, and even blood cocktails. If the thought of a truly Bloody Mary makes you weak at the knees, don't adjust your set. As Tim explores the world of blood in food and drink, he also uncovers the deep relationship we have with blood - cultural, physiological, religious as well as culinary. Featuring Professor Emeritus of Cultural History Sir Christopher Frayling, and American author and academic John Edgar Browning. Presented by Tim Hayward. Produced in Bristol by Clare Salisbury.

You don't need anybody to tell you Chicago is a food city or to extol the virtues of chicken Vesuvio, deep dish pizza, a jibarito, South Side rid tips or a Vienna Beef hot dog (on a poppy seed bun, of course). Perhaps less well known is how Chicago's cuisine developed, or how the city became the first modern industrial food center, both of which are explored in Chicago: A Food Biography by Daniel R. Block and Howard Rosing. (Chicago Tribune) A fascinating food history of Chicago, revealing the reasons, many unexpected, why this city’s cuisine is so diverse and rich. An essential read for anyone interested in food and culinary history. (Jennifer McLagan, the author of award winning Bitter:A Taste of the World's Most Dangerous Flavor, with Recipes) An interesting foray into Chicago's influence on food and food's influence on Chicago. (Denese Neu, PhD, author of Chicago by the Pint: a Craft Beer History of the Windy City) Anyone interested in American food history must know a lot about the indispensable heart: Chicago. The nation’s historic food production and commodity distribution center, home to every ethnic food in America, Chicago always has been an innovative culinary center. How this came about is told in Block and Rosing’s well researched and engagingly written work. A complex story very well told, it is the best survey to date. (Bruce Kraig, co-editor, Food City: The Encyclopedia of Chicago Food and Man Bites Dog: Hot Dog Culture in America) Chicago: A Food Biography is as much a history of today’s industrial food system as a story of the evolving food culture of Chicago. While Chicago has been a melting pot for today’s food industry, the city has remained a veritable stew of ethnic cuisine. The book is a good read for anyone interested in food and a must read for anyone interested in both food and Chicago. (John E. Ikerd, professor emeritus, University of Missouri Columbia) Chicago’s food traditions are no less towering than the skyscrapers that define its skyline. Deep-dish pizza and Chicago-style hot dogs loom large in the culinary landscape, as does the influence of Chicago chefs like Rick Bayless, Grant Achatz, and the late Charlie Trotter. In Chicago: A Food Biography, geographer Daniel R. Block and anthropologist Howard B. Rosing chronicle Chicago’s swift evolution from frontier town to food capital—a path paved by meat and corn, migration, and modern industrialization—and make a strong case for Chicago as the most American of cities. (Meryl Rosofsky, MD, writer and adjunct professor of Food Studies, New York University)

Dan Saladino hunts down that flavour we call 'bitter', and asks if bitterness is disappearing from our food and drink - and why this matters. Bitter tastes are found all over the planet; wild leaves, fruits, vegetables and more. Bitterness is also charged with cultural and culinary meaning. It can be revered, sought after - but it is also a sign of toxicity, and is, it seems, increasingly being shunned. Dan Saladino talks to Jennifer McLagan, author of the James Beard Award-winning book "Bitter: A Taste of the World's Most Dangerous Flavour", who begun her epic journey into bitter following a conversation about grapefruits. Journalist and science writer Marta Zaraska has been tracking the de-bittering of our food, and reveals her findings, including the 'holy grail' of the assault on bitter. He also seeks out bitterness in the wild with forager and wild food specialist Miles Irving, and discovers the secrets of the bitter gourd (also known as bitter melon or karela) within a food culture that still deeply values bitterness, in the company of food writer and cookery teacher Monisha Bharadwaj. As Dan delves into the world of bitter flavours, he shares a bitter brew with Professor Peter Barham - author of "The Science of Cooking" - and visits the drinks laboratory run by cocktail experts Tony Conigliaro and Max Venning. Tasting bitter leaves, crystals, digestifs and more along the way, Dan asks what we stand to lose if we lose the taste for bitter. Presenter: Dan Saladino Producer: Rich Ward.

On today’s episode of Eat Your Words, host Cathy Erway interviews Jennifer McLagan and Mayur Subbarao. Jennifer McLagan is a Canadian chef and author based in Toronto. She has become famous for writing books on food and is the author of the book Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. On today’s show Cathy discusses her most recent book, Bitter. They discuss the rise in artisanal bitters, the various bitters that we encounter and the importance of it in our foods. Mayur Sabbarao is the Co-founder of Bittermens Spirits. Mayur is a master sommelier and ex-Beverage Director of El Cobre & Cienfuegos in New York’s East Village. He has been pushing the envelope on blending modern techniques and classic flavor profiles. He created kegged cocktails for El Cobre and Amor y Amargo, perfected a method for clarifying citrus juice and designed a number of soon-to-be world class liqueurs and vermouths. He stresses that bitterness is a way of elevating the pallets. This program was brought to you by Whole Foods Market “And now they’re ready to cook with bitterness as well” [3:20] “I think that’s what makes bitter the most interesting of tastes…..It’s a huge range chemical combinations that are sent to the brain.” [24:30] “In the Philippines they put a small bit of bitter lemon juice on a baby’s tongue……it’s supposed to be for medicinal purposes” [26:20]

In their debut on the Heritage Radio Network, Mark and Francis interview Jennifer McLagan, a two-time James Beard Award winning cookbook author. Her new book is Odd Bits: How to Cook the Rest of the Animal. They discuss why offal has come in and out ...

Warren joins chef/author Jennifer McLagan to talk about the importance of fat, a true appreciation of butter, and why McDonald's french fries don't taste quite right anymore. http://www.jennifermclagan.com http://www.thewarrenreport.com