Podcast appearances and mentions of jenny rosenstrach

Molly and Kristen speak with Jenny Rosenstrach about her family focused approach to food writing. She talks about her long running dinner diary, how her first book was a real time project and what went behind the decision to continue working around that theme. She explains why she includes a 'hook' in her recipes and how she landed on her unique recipe structure as well as the idea of a 'text test' for writing instructions. She shares her approach to recipe development, how she's built an audience with her relatable, inviting voice and the reasoning behind her relaxed approach to photography. Finally she tells us the book she will never write and leaves us with a bit of advice for aspiring food writers.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsJenny RosenstrachWebsiteInstagramSubstackCup of Jo column Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showDinner a Love Story by Jenny RosenstrachWeekday Vegetarians by Jenny RosenstrachWeekday Vegetarians get Simple by Jenny RosenstrachThe New York Times Cooking No-Recipe Recipes by Sam SiftonThat Sounds So Good by Carla Lalli Music

We're heading into the depths of winter, and I don't know about you, but it can be a challenging time to find inspiration in the kitchen, especially when cooking with vegetables. If you've been in a cooking rut, today's episode is going to help you get out of it. I'm speaking with acclaimed food writer Jenny Rosenstrach who is the bestselling author of six books including Dinner: A Love Story, The Weekday Vegetarians, and her newest book The Weekday Vegetarians: Get Simple. She also writes the newsletter Dinner: A Love Story.Jenny is the queen of weeknight vegetarian cooking, and in this episode we share recipe tips, cooking ideas, and weeknight dinner strategies for making the best of winter produce. The episode is packed with recipe inspiration, and Jenny also offers advice for making vegetarian cooking appeal to all eaters (even the meat lovers).Be sure to stick around until the end, as Jenny shares three incredibly simple but profoundly effective tips for transforming cooking from a chore into a source of pleasure and joy.EPISODE LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Jenny's newsletter: https://dinneralovestory.substack.com/* Jenny's website: https://www.dinneralovestory.com/* Find Jenny on Instagram: https://www.instagram.com/dinneralovestory/* Episode I mentioned about rituals with Michael Norton: https://mindbodyspiritfood.substack.com/p/michael-nortonRECIPES* Jenny's Cabbage & Onion Galette: https://dinneralovestory.substack.com/p/three-things-09d?utm_source=publication-search* Creamy Tahini Sauce: https://fromscratchfast.com/easy-tahini-sauce-recipe/* Brussels Sprouts Galette: https://mindbodyspiritfood.substack.com/p/brussels-sprouts-and-gruyere-galette* Roasted Cabbage Wedges with Bacon Vinaigrette: https://fromscratchfast.com/roasted-cabbage-wedges/* Stuffed Sweet Potatoes: https://fromscratchfast.com/slow-cooker-sweet-potatoes/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

This week's episode features Jenny Rosenstrach's heartfelt eulogy for her father, Ivan, highlighting his unwavering dependability and his profound love for family. Jenny reflects on cherished memories from her childhood, illustrating her father's unique love language of 'being there,' and the impact his dependable nature had on her life. 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

Anyone who loves good food will enjoy this lively conversation with Jenny Rosenstrach, the author of numerous cookbooks including the just-published The Weekday Vegetarians Get Simple and a mother runner. With hosts Sarah Bowen Shea and Tish Hamilton, Jenny details:  -why she morphed to being a late-afternoon runner;  -how to significantly dial back a dependence on meat;  -various ways to get flavor + umami without animal products;  -satisfying vegetarian protein options; and,  -the “fairy dust” you should be adding to every salad!    Before Jenny joins at about 15:18, the hosts, who are both training for races, share their playlist strategies. In Miles of Books at the end of the episode, Coach Liz discusses two books about excellence. Please subscribe to the 3x/week Another Mother Runner newsletter.    When you shop our sponsors, you help AMR. We appreciate your—and their—support!   Get $20 off 1st purchase of $35+ AND  a 10% lifetime discount at fuelgoods.com/AMR Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 148  September 12, 2024 On the Needles 1:50 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Weather or Knot Scarf by Scott Rohr, HolstGarn Coast in Butterfly, Black, Charcoal, Silver Grey, Wisteria, Freesia, Passion Flower   Mystery of Grimblewood KAL by Sarah Schira, Walk Collection Tough Sock in Powder plus Secret, Envy and Nightshade– DONE!! Spill the Tea by Marie Greene, Malabrigo Arroyo in cereza, Sugar Plum Circus merino sport in charcoal and merlin's beard– this was all stash yarn   OMG Heel Socks by Megan Williams, Destination Yarn Postcard in Yosemite   Someone to Write Gnome About by Sarah Schira, Must Stash Yarn in komorebi, oakmoss and natural  On the Easel 12:41 Tattoo season! Handmades label   Pretend Field Guides series On the Table 20:21 Grilled Zucchini with Miso Butter Glaze and Chili Crisp by Susan Spungen magic apple plum cobbler – smitten kitchen   Jenny Rosenstrach book signing! At Omnivore books   Languishing peaches Banana Coffee Cake (don't overbake) Apple Fritter Bread Spicy Lentil Curry with ground turkey & feta (searching for recipe…) Souper Cubes that I need in my kitchen On the Nightstand 35:36 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! Let the Games Begin by Rufaro Faith Mazarura  The Brides of High Hill by Nigh Vo Girlfriend on Mars by Deborah Willis  Translation State by Ann Leckie  Murder Your Employer: The McMasters Guide to Homicide by Rupert Holmes (audio) The Unwedding by Allie Condy  Death at the Sign of the Rook by Kate Atkinson    The God of the Woods by Liz Moore All the Colors of the Dark by Chris Whitaker Bingo 56:25 All done!  Go check out Winner Pam's video!

We are always so happy to hang out with Jenny Rosenstrach, the talented writer and editor behind a highly enjoyable newsletter and a series of cookbooks. On this episode, we talk with Jenny about her terrific new book, The Weekday Vegetarians Get Simple. We get into some of the recipes that drive this creative cooking plan, and how the challenge to eat less meat is hardly that—it's a fun adventure using spices and crafty plant-forward techniques. We also talk about the upcoming TASTE Travels trip to Mexico. For info on the trip write us: hello@tastecooking.com.Also on the show it's the return of three things where Aliza and Matt discuss exciting food and drink on their radars. These include: We wanted to not like the Honey Deuce at the US Open, Carlotto is a hidden gem for pasta in NYC, a Flushing food crawl, Trust Me, I'm a Doctor: A Visual Catalog of Generic Dr Pepper-Style Soft Drink Logos, 1995-2020, John's of 12th Street is a great choice for NYC group dining, a reminder that late-summer is the best time for apples.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We are dropping in your feed to share “Pressure Cooker”. Feeding a family is among the most basic of human responsibilities. So why do we so often feel like we're failing at it? On Pressure Cooker, veteran journalists Jane Black and Liz Dunn dish out empathy and common-sense strategies for busy parents navigating manipulative marketing messages, impossible cultural expectations, and little people with big personalities as they try to set their children on a healthy path for life. In this episode, Jane and Liz talk to Jenny Rosenstrach, author of “The Weekday Vegetarians” for ideas on how to eat less meat overall and to accommodate kids who choose to skip meat.  To hear more of Pressure Cooker, head to https://link.chtbl.com/PressureCookerSee omnystudio.com/listener for privacy information.

We are always so happy to hang out with Jenny Rosenstrach, the talented writer and editor behind a highly enjoyable newsletter and a series of cookbooks. For many followers of the home cooking internet, her blog Dinner: A Love Story has been a steady hand holding the whisk for the past decade. Two years ago, she released the New York Times best seller The Weekday Vegetarians, and she is now working on a follow-up that we discuss on this episode. We also dig into her upcoming move back to New York City after nearly two decades living in the suburbs. What will city cooking be like? Different. We hope you enjoy our talk with Jenny Rosenstrach.Also on the show, Aliza and Matt catch up about Matt's recent trip to Chicago, and some favorite Chi places for food and drink. These include Lickity Split Frozen Custard, Lula Cafe, Vita & Nick's, and Kasama to name a few. MORE FROM JENNY ROSENSTRACH:Great Grilled Chicken (For Real) [Dinner: A Love Story]The Weekday Approach to Eating Less Meat [TASTE]Angel Hair Has a New Look [TASTE]Print Is Dead. (Long Live Print!) [Apple Podcasts]FOLLOW, FOLLOW, FOLLOW:instagram.com/dinneralovestoryinstagram.com/mattrodbardinstagram.com/taste

One-third of Americans are trying to eat less meat. And yet…U.S. meat consumption per capita is at an all-time high. What gives? Turns out shifting your family's diet is really (really) hard. On this episode, Jane and Liz talk to Jenny Rosenstrach, author of “The Weekday Vegetarians” for ideas on how to eat less meat overall and to accommodate kids who choose to skip meat.  Trying to eat less meat yourself. Check out these additional resources:  Dinner a Love Story Substack: Lots of ideas for meat-free meals, plus a peek into Jenny's life in Brooklyn Nigel Slater's Green Feast Series: Always inspiring, very simple cooking. Mostly plants.  Hetty McKinnon: Cookbook author and mom who specializes in Asian flavors. Her new book Tenderheart (pre-order here) is about vegetable cooking and family bonds.  

We wanted to have journalist Anne Helen Petersen on the show not only to talk about modern office lunch culture...we wanted to have journalist Anne Helen Peterson on the show to talk about soup! Peterson is the author of the amazing newsletter Culture Study, and she has much to say about the intersection of food and pop culture. She also name checks some of her favorite cookbooks from Ali Slagle, Alison Roman, and Jenny Rosenstrach to name a few. This is such a rich and textured conversation from one of the sharpest observers around. We hope you enjoy it.More from Anne Helen Petersen:There Is No Such Thing as “Junk” Food [BA]When Did Fitness Become a Luxury Item? [Culture Study]New Year, New Job, New Me [Work Appropriate]CrispyEgg420 [Instagram]

You know when you pack your whole family up and go to a new place? Getting out of your normal routine can present a whole new world of eating. Adam Rapoport talks to Jenny Rosenstrach and Carla Lalli Music about the challenges and the successes of taking kids on vacation. After that, The New Yorker's Nick Paumgarten tells the story of that beautiful, flaky sea salt from the shores of England that has become ubiquitous in American kitchens: Maldon. Learn more about your ad choices. Visit podcastchoices.com/adchoices

For many followers of the home cooking internet, Jenny Rosenstrach's Dinner: A Love Story has been a steady hand holding the whisk for the past decade. She recently released the New York Times best seller The Weekday Vegetarians. As the name suggests, Jenny's vision is of a world where plant-based eating becomes more of a Monday-through-Friday habit than a life-altering stricture. In this fun conversation, we talk about cookbooks, writing a weekly newsletter, and what's next for one of our favorite food writers around.Also in this episode, TASTE editors Anna Hezel and Matt Rodbard discuss three things each of them have been excited to eat, cook, match, and read lately.Additional Reading, Listening, and Cooking:The Weekday Approach to Eating Less Meat [TASTE]The Roast Chicken Conspiracy [Cup of Jo]Black Calamari Orzo [Kalustyans]Should You Write a Cookbook? [Everything Cookbooks]

Items mentioned in the discussion:Eight Sleep (save $200 through this link)Oculus Quest 2SupernaturalPym mood chewsHow to get better sleep with Andrew Huberman, Ph.DMovement skills for healthy aging and postpartum recovery with Andrea SmithKettlebell - 25 lbsTonalPeloton (get 60 days FREE through this link)The safety of intrauterine devices among young women: a systematic reviewLiquid-based cervical cytology and microbiological analyses in women using cooper intrauterine device and levonorgestrel-releasing intrauterine systemVaginal microbiome changes with levonorgestrel intrauterine system placementStainless steel bento lunch boxBentgo lunch ice chillersDinner, A Love Story by Jenny Rosenstrach@daryarose - Darya on InstagramGarden of Life kids gummy vitaminYumi kids vitaminsZero FastingThe Circadian Code by Sachin PandaFoodist Kitchen  - Learn to cook without recipes in 30 days by Darya Rose, Ph.DBlock.fiHow Safe Is My Crypto Yield? with Zac Prince (CEO, BlockFi) and Matt Ballensweig (Genesis)Magnesium citrate by MegafoodFound my Fitness  sauna resources

On this week's episode: Zak, Jamilah, and Amber Smith advise a listener who wants to provide their preschooler with a less whitewashed history of Thanksgiving. They have some helpful tips for explaining the real thanksgiving in a more realistic, age-appropriate manner. Zak then sits down with Jenny Rosenstrach, bestselling author and creator of Dinner: A Love Story, to strategize how to include your child in holiday cooking and avoid Empty Celebration Syndrome. If you want to hear more of Zak's conversation with Jenny, check out The Best Advice Show. On Slate Plus, Zak, Jamilah, and Amber recount some Turkey nightmares and share their attempts at tricky new dishes. Recommendations: Jamilah recommends taking time to pause and play with your child this holiday season. Amber recommends baby sock-shoes, Grookz. Zak recommends bringing your child to the bookstore and supporting your local book sellers. Join us on Facebook and email us at momanddad@slate.com to ask us new questions, tell us what you thought of today's show, and give us ideas about what we should talk about in future episodes.  Podcast produced by Kevin Bendis and Rosemary Belson. Don't miss the member-exclusive segment on MADAF every week. Sign up for Slate Plus now at slate.com/momanddadplus and you'll also get to skip the ads, read everything on Slate.com, and support this show. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's episode: Zak, Jamilah, and Amber Smith advise a listener who wants to provide their preschooler with a less whitewashed history of Thanksgiving. They have some helpful tips for explaining the real thanksgiving in a more realistic, age-appropriate manner. Zak then sits down with Jenny Rosenstrach, bestselling author and creator of Dinner: A Love Story, to strategize how to include your child in holiday cooking and avoid Empty Celebration Syndrome. If you want to hear more of Zak's conversation with Jenny, check out The Best Advice Show. On Slate Plus, Zak, Jamilah, and Amber recount some Turkey nightmares and share their attempts at tricky new dishes. Recommendations: Jamilah recommends taking time to pause and play with your child this holiday season. Amber recommends baby sock-shoes, Grookz. Zak recommends bringing your child to the bookstore and supporting your local book sellers. Join us on Facebook and email us at momanddad@slate.com to ask us new questions, tell us what you thought of today's show, and give us ideas about what we should talk about in future episodes.  Podcast produced by Kevin Bendis and Rosemary Belson. Don't miss the member-exclusive segment on MADAF every week. Sign up for Slate Plus now at slate.com/momanddadplus and you'll also get to skip the ads, read everything on Slate.com, and support this show. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jenny Rosenstrach is a food writer and New York Times bestselling cookbook author of Dinner: A Love Story, The Weekday Vegetarians and How To Celebrate Everything among others. She also authors the Dinner: A Love Story blog and newsletter. -- You can listen to a longer interview I did with Jenny on the Mom and Dad Are Fighting Podcast this week. -- Record your family history with help from StoryCorps!-- Call Zak with your advice at 844-935-BEST Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello and welcome to episode 52 of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'Weekday Vegetarians' by Jenny Rosenstrach. We also chat about Johnny's poor wardrobe decision, our date night that went from disaster to fantastic, and we share some of the best things we've eaten recently. Our show topic is: what what is your favorite, and least favorite, Halloween candy? And, there's a funny food joke that Victoria claims is my best one ever! This episode is packed with laughs! You can purchase the book here: https://amzn.to/3u24zgW. --- Support this podcast: https://anchor.fm/tastypages/support

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 1:00) before starting the episode.Tagliatelle with Corn, Tomatoes, "Onion-Bacon" & BasilServes 4Kosher salt to taste1 medium red onion, sliced4 tablespoons extra-virgin olive oil16 ounces tagliatelle or spaghetti3 tablespoons unsalted butter1 garlic clove, mincedFreshly ground black pepper to tastePinch of dried red pepper flakes4 cups corn kernels (from about 4 medium ears)3 to 3 1/2 cups roughly chopped ripe tomatoes (from about 3 medium tomatoes) and their juices1/2 cup freshly grated Parmesan cheese (about 2 ounces)4 fresh basil leaves, chopped Bring a large pot of salted water to a boil.In a separate large pot of Dutch oven set over medium-low heat, combine the onion and 3 tablespoons of the olive oil and stir every few minutes.Cook the tagliatelle in the boiling water according to the package directions. When the pasta is just about done, reserve 1 cup of the pasta water, then drain the pasta and toss it right in the strainer with the remaining 1 tablespoon olive oil to prevent sticking.Add the butter to the red onion, which should be caramelly and slightly shriveled by this point, along with the garlic, salt, black pepper, and red pepper flakes. Cook for another minute. Add the corn and tomatoes and cook until the vegetables release a lot of liquid, another 4 to 5 minutes. It should look like a bright, chunky sauce.Add the pasta and Parmesan to the vegetables, tossing to distribute and coat the pasta with the sauce. Add a drizzle of pasta water as needed to help the cheese distribute evenly. Top with basil and serve. Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Food blogger and cookbook author Jenny Rosenstrach (Dinner: A Love Story, Dinner: The Playbook, How to Celebrate Everything) has a brand new cookbook out, The Weekday Vegetarians, which just hit #3 on the NYT bestseller list. In today's session, we talk about being a three-day empty nester (her youngest daughter just went off to college), how she goes about writing a cookbook, what she's been eating since her theree kids went to school, and how she and her husband negotiate who cooks what. We also get into setting boundaries in terms of how much she shares online, her Jewish and Italian roots, and how she's been taking pictures of her food since the early nineties. See acast.com/privacy for privacy and opt-out information.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 1:00) before starting the episode.Tagliatelle with Corn, Tomatoes, "Onion-Bacon" & BasilKosher salt to taste1 medium red onion, sliced4 tablespoons extra-virgin olive oil16 ounces tagliatelle or spaghetti3 tablespoons unsalted butter1 garlic clove, mincedFreshly ground black pepper to tastePinch of dried red pepper flakes4 cups corn kernels (from about 4 medium ears)3 to 3 1/2 cups roughly chopped ripe tomatoes (from about 3 medium tomatoes) and their juices1/2 cup freshly grated Parmesan cheese (about 2 ounces)4 fresh basil leaves, choppedBring a large pot of salted water to a boil.In a separate large pot of Dutch oven set over medium-low heat, combine the onion and 3 tablespoons of the olive oil and stir every few minutes.Cook the tagliatelle in the boiling water according to the package directions. When the pasta is just about done, reserve 1 cup of the pasta water, then drain the pasta and toss it right in the strainer with the remaining 1 tablespoon olive oil to prevent sticking.Add the butter to the red onion, which should be caramelly and slightly shriveled by this point, along with the garlic, salt, black pepper, and red pepper flakes. Cook for another minute. Add the corn and tomatoes and cook until the vegetables release a lot of liquid, another 4 to 5 minutes. It should look like a bright, chunky sauce.Add the pasta and Parmesan to the vegetables, tossing to distribute and coat the pasta with the sauce. Add a drizzle of pasta water as needed to help the cheese distribute evenly. Top with basil and serve.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Love food but hate making your nightly dinner? Want to eat more veggies, less meat? Meet Jenny Rosenstrach -- cookbook author, former magazine editor, and the creator of Dinner: A Love Story, the award-winning website and newsletter devoted to the family dinner. An OG foodie, her articles and recipes have appeared in The New York Times, Food52, Real Simple, Martha Stewart Living, and Bon Appétit, where she was a columnist for six years. But best of all – she makes making dinner easy and fun.Now, with her latest cookbook, "The Weekday Vegetarians," arriving at the end of August, she will have you stalking your supermarket's veggie aisle with glee. So, if you want easy, fresh big yum plant-based recipes for the end of summer and beyond, you will not want to miss this show. SHOW NOTES + TRANSCRIPT:acertainagepod.comFOLLOW A CERTAIN AGE:InstagramFacebookLinkedInGET INBOX INSPO:Sign up for our newsletter AGE BOLDLYWe share new episodes, giveaways, links we live, and midlife resourcesLIKE BOOKS?Each month we do an author BOOK LOOK on Instagram Live Follow us for the fun! @acertainagepodCONTACT US:katie@acertainagepod.com

Grab a snack for this episode! Lizzy, Melody, and Alyssa are talking about cookbooks, recipes, and food! Cookbooks We Discussed: Cybele Pascal’s "Allergy Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame" Katie Parker’s "The High-Protein Vegetarian Cookbook: Hearty Dishes That Even Carnivores Will Love" Audrey Roberts’ "The Everything Gluten-Free & Dairy-Free Cookbook: 300 Simple and Satisfying Recipes Without Gluten Or Dairy" Mark Bitman’s "How to Cook Everything Fast: A Better Way to Cook Great Food" Stephanie Middleberg’s "The Big Book of Organic Baby Food: Baby Purées, Finger Foods, and Toddler Meals For Every Stage" Nisha Vora’s "The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes Made in the Instant Pot" Ina Garten’s "Cooking for Jeffrey: A Barefoot Contessa Cookbook" Jenny Rosenstrach’s "Dinner: A Love Story" Our Favorite Cooking Websites: VeganRicha.com ChocolateCoveredKatie.com Recipes Available Online: General Tso’s Soy Curls: https://www.veganricha.com/vegan-general-tsos-soy-curls/ Peanut Butter Popcorn: https://www.thekitchn.com/fall-snacking-recipe-peanut-butter-popcorn-recipes-from-the-kitchn-14558 Contact Us Phone: 414-351-3461 Email: NorthShore.Library@mcfls.org Website: mcfls.org/northshorelibrary/ Digital Resources Databases: mcfls.org/northshorelibrary/database.html Overdrive/Libby: wplc.overdrive.com/wplc-mcfls/content Hoopla Digital: hoopladigital.com RBdigital: rbdigital.com/milwaukeecountyfederatedwi

DC makes Jenny Rosenstrach's easy, delicious avgolemono then calls up his Granny Jan to talk rattlesnake sightings, HER grandma's chicken and homemade noodles, being genetically predisposed to love Snickers, being flown to 1950s Japan by the US Military with a one-and-a-half month old my dad, and more!   Recipe:   http://www.dinneralovestory.com/avgolemeno/   Black Church Food Security Network   https://blackchurchfoodsecurity.net    

There's the American ideal of Perfect Family Dinners... and then there's what actually happens. Jenny Rosenstrach, author of three cookbooks and founding editor of the blog Dinner: A Love Story has devoted her career to helping us "fight the good fight" of feeding our families, every night. (Or most nights, if you're Virginia.) Plus a postpartum #feedyourselffirst update from Amy.  Questions or comments? Email @comfortfoodpodcast@gmail.com or find us on social media: @v_solesmith, @yummytoddlerfood & @dinneralovestory. And don't forget to visit our show notes for links to our favorite Jenny Rosenstrach recipes and more at comfortfoodpodcast.com.

There's the American ideal of Perfect Family Dinners... and then there's what actually happens. Jenny Rosenstrach, author of three cookbooks and founding editor of the blog Dinner: A Love Story has devoted her career to helping us "fight the good fight" of feeding our families, every night. (Or most nights, if you're Virginia.) Plus a postpartum #feedyourselffirst update from Amy.  Questions or comments? Email @comfortfoodpodcast@gmail.com or find us on social media: @v_solesmith, @yummytoddlerfood & @dinneralovestory. And don't forget to visit our show notes for links to our favorite Jenny Rosenstrach recipes and more at comfortfoodpodcast.com.

There's the American ideal of Perfect Family Dinners... and then there's what actually happens. Jenny Rosenstrach, author of three cookbooks and founding editor of the blog Dinner: A Love Story has devoted her career to helping us "fight the good fight" of feeding our families, every night. (Or most nights, if you're Virginia.) Plus a postpartum #feedyourselffirst update from Amy.  Questions or comments? Email @comfortfoodpodcast@gmail.com or find us on social media: @v_solesmith, @yummytoddlerfood & @dinneralovestory. And don't forget to visit our show notes for links to our favorite Jenny Rosenstrach recipes and more at comfortfoodpodcast.com.

Jenny Rosenstrach is the creator of Dinner: A Love Story the award-winning website, New York Times Bestselling author of Dinner: A Love Story, Dinner: The Playbook, and How to Celebrate Everything.  She and her husband, Andy Ward co-wrote the Providers column for Bon Appetit and she joins Nikki and Lindsay in the studio to talk … Continue reading Episode #68: No apron strings attached. →

You know when you pack your whole family up and go to a new place? Getting out of your normal routine can present a whole new world of eating. Adam Rapoport talks to Jenny Rosenstrach and Carla Lalli Music about the challenges and the successes of taking kids on vacation. After that, The New Yorker's Nick Paumgarten tells the story of that beautiful, flaky sea salt from the shores of England that has become ubiquitous in American kitchens: Maldon. Learn more about your ad choices. Visit megaphone.fm/adchoices

Midnight, schmidnight, The Food Schmooze party’s ball drops well before the clock strikes 12. Join Faith and the gang for a food trends round up. What food predictions are you making for 2017? Plus the most tender slow-cooker brisket you’ve ever had, and Alex Province and Mark Raymond explain the difference between Champagne, Cava, and Prosecco so you can start the year with a sip of something you’re sure to love. Also, the author of How to Celebrate Everything, Jenny Rosenstrach makes us all food-nostalgic and shares her “fancy pants” New Year’s Eve dinner recipe. Three words: Lobster. Champagne. Butter. Jenny also and explains why making potato latkes (for a family dinner or a party) is SO worth it and shares recipes for classics like Chocolate Pudding Pie and her copy-cat Entenmann’s cake. Aired: December 29, 2016 Photo: Potato Latkes, by Chelsea Cavanaugh CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Mark Raymond — wine expert • Anthony DeSerio — cocktail expert • Robyn Doyon-Aitken — senior producer • Jenny Rosenstrach —author of How to Celebrate Everything MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Auld Lang Syne,” Straight No Chaser • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “No Scars to Your Beautiful,” Alessia Cara • “TiK Tok,” Kesha • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The alternate title for this podcast could be: Countless Parallels between Running and Cooking Dinner for Your Family. Sarah and Dimity welcome Jenny Rosenstrach, the founding editor of a fantabulous website called Dinner: A Love Story and the author of two bestselling books, Dinner: The Playbook and Dinner: A Love Story.  As she does in her books, this mother runner serves up a heaping helping of tips for making family dinners as pleasant—and tasty—as possible. Find out what Operation 30 Days is, and how this adventure helped open up the minds of her two daughters to trying (and sometimes even devouring!) new foods. Great advice abounds in this packed podcast, including the important reminder to not let busy-ness get in the way of... Learn more about your ad choices. Visit megaphone.fm/adchoices

Not what to make for family dinner - but more family dinner as a concept. More specifically, is it really so important? And, will we ruin our children if we don't have it? Sarah H. and Sarah K. get to the bottom of all these questions with Jenny Rosenstrach, the creator of "Dinner a Love Story" and the author of two cookbooks.