Podcasts about jerrelle guy

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”After a long hiatus from social media, Jerrelle Guy is back. The food stylist, photographer, and recipe developer behind the trailblazing book Black Girl Baking and the blog Chocolate for Basil, Jerrelle realized the relentless demands on culinary creatives were causing her to lose the joy she always found in the world of food. So she stepped away to rediscover what she loved in the first place. “I don't like the grind culture,” she tells host Kerry DiamondJerrelle is now working on her second book, which covers the intersection of food, mental health, and healing, and she has a line of kitchen and housewares created in collaboration with Anthropologie. The collection, with its soothing colors, patterns, and textures, is inspired by Jerrelle's great aunt and the act of cultivating spaces that allow ourselves to thrive. The collection is now in stores. Thank you to Käserei Champignon, makers of Cambozola cheese, for supporting this episode. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. For Jubilee tickets, click here. More on Jerrelle: Instagram, Anthropologie collaboration, Black Girl Baking cookbook, website

James Beard Award-winning pitmaster Rodney Scott brings joins us to discuss his debut cookbook Rodney Scott’s World of BBQ: Every Day Is a Good Day. Rodney shares the story of his culinary journey, beginning at age 11 when he cooked his first whole hog, a specialty of South Carolina barbecue. Today, he owns one of the country's most awarded barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. Smoked Chicken Recipe  We raised chickens for their eggs when I was a boy.The difference between fresh-laid eggs and store-bought eggs is huge. Yard eggs are richer in flavor, and when you beat them, they even seem thicker in texture. We would buy chicken at the market to eat, rather than slaughter our laying hens. My mother used to make what we called “barbecue chicken” in the oven. It was basically baked chicken with commercial barbecue sauce. I don’t want to knock it. I enjoyed that baked chicken, but I wouldn’t call it barbecue. It wasn’t until later, when we added chicken to the menu at the family restaurant that I got into true smoked chicken. The oven and the pit are very different, obviously. When you taste this chicken, you’ll have a hard time going back to your oven. 2 whole chickens (3 to 4 pounds each), spatchcocked and halved through the breastplate(a total of 4 halves) 3 tablespoons Rib Rub 4 cups Rodney’s Sauce Fire up your grill to between 225°F and 250°F. Sprinkle the chickens on all sides with the rib rub. Place the chicken onto the hot grill, bone-side down. Close and cook until the bone sides are nicely browned, about 1 hour and 30 minutes, being careful to maintain a steady grilling temperature between 225°F and 250°F. Mop the skin side with the sauce, then flip the chickens and mop the bone side with sauce as well. Close and cook until the thickest part of the thigh reaches 165°F, about 1 hour. Mop the chickens once more. Take them off the grill and allow them to rest for 5 minutes before serving. Reprinted with permission from Rodney Scott’s World of BBQ: Every Day is a Good Dayby Rodney Scott and Lolis Eric Elie Copyright © 2021 by Rodney Scott’s BBQ, LLC, a South Carolina limited liability company. Photographs copyright © 2021 by Jerrelle Guy. Published by Clarkson Potter, an imprint of Penguin Random House.  

Today we present cookbooks from black chefs and black cookbook authors. We'll share  some of our favorites and some classics, as well as newly published cookbooks.(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you) Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin https://amzn.to/3qsNmKTIn Pursuit of Flavor: The Beloved Classic Cookbook from the Acclaimed Author of The Taste of Country Cooking by Edna Lewis https://amzn.to/3qpMRBuVegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry https://amzn.to/3bdX7pNThe Rise: Black Cooks and the Soul of American Food: A Cookbook by Marcus Samuelsson https://amzn.to/3pnRJ8DBlack, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant by Mashama Bailey (Author)John O. Morisano (Author)https://amzn.to/3jSsM46Son of a Southern Chef: Cook with Soul by Lazarus Lynch (Author)https://amzn.to/2NAT5Q8Living Lively: 80 Plant-Based Recipes to Activate Your Power and Feed Your Potential by Haile Thomas https://amzn.to/2OEhLYBRodney Scott's World of BBQ: Every Day Is a Good Dayby Rodney Scotthttps://amzn.to/3qsLKkeBlack Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing by Jerrelle Guy https://amzn.to/3jSvAORRice: a Savor the South® cookbook (Savor the South Cookbooks) by Michael W. Twitty https://amzn.to/3diP79H

Drea and Renee close out their time with Jerrelle Guy and Black Girl Baking and introduce their next book! Find out their pod rating and what recipe they will be cooking up next!

Episode Notes TW: Sexual assault of a minor, child abuse, sexual violence, torture, and literary content containing racial slurs It just keeps getting longer y'all! One day we'll run out of things to say but today is not that day as we talk about The House on Mango Street by Sandra Cisneros. Organizations & Individuals to Amplify / Donate To: Hillside Connection https://www.hillsideconnection.org/ Authors for Black Voices https://www.authorsforblackvoices.org/ Facing History and Ourselves https://www.facinghistory.org/ Caleb Rainey (@the_negroartist) Jerrelle Guy (@chocolateforbasil) https://www.chocolateforbasil.com/ Derecho Relief Resources: Willis Dady https://www.willisdady.org/ HACAP https://www.hacap.org/ United Way https://www.uweci.org/ Music “From the Ashes” by Gibson Rhys (https://soundcloud.com/gibson-rhys), mixed by Ellora Bultema We release episodes on the last Thursday of every month. Contact us via email at readingnotreading@gmail.com or @ReadNotReadPod on Twitter.

The Chez Panisse founder discusses the early days of the historic Berkeley institution and the power of taste to change lives. Plus, our trip to Sicily for the real Pasta con Fagioli; Jerrelle Guy talks “Black Girl Baking”; and Dan Pashman of The Sporkful performs an on-air experiment about sound and taste. (Originally aired October 25, 2018.) For this week's recipe, Paste con Fagioli, visit: https://www.177milkstreet.com/recipes/pasta-con-fagioli We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips This week's sponsors: Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout. Go to https://www.fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Visit equalparts.com and get $50 off any cookware kit over $200 with code MILK. Visit ThreeDayPodcast.com for buy 1 get 1 50% off on select treatments and use promotion code MILK. Go to masterclass.com/MILK for $30 off your first year of the All-Access Pass.

Jerrelle Guy published her first cookbook, Black Girl Baking, just as she was graduating with a Masters degree in Gastronomy from Boston University in the spring of 2018. The cookbook went on to win the praise of industry leaders like Carla Hall, in addition to Bon Appetit, Forbes, Food52, and The Kitchn, as well as being named a top cookbook by Eater.Jerrelle shares her beautiful food photography and thoughtful musings on her blog and Instagram handle, @chocolateforbasil. In this interview, Jerrelle and Sarah talk about her relationship with social media and the importance of being true to self in a world that’s moving so fast.

The Chez Panisse founder discusses the early days of the historic Berkeley institution and the power of taste to change lives. Also on this week’s show: Our trip to Sicily for the real Pasta e Fagioli; Jerrelle Guy chats about her debut book, Black Girl Baking; and Dan Pashman of The Sporkful performs an on-air experiment about sound and taste.

In her new cookbook Black Girl Baking, Jerrelle Guy explores sweet and savory baking with creative flavors and comforting basics. Read the transcript at https://www.quickanddirtytips.com/house-home/food/wholesome-baking-with-soul-a-qa-with-jerrelle-guy Check out all the Quick and Dirty Tips shows: www.quickanddirtytips.com/podcasts FOLLOW CLEVER COOKSTR Facebook: https://www.facebook.com/CookstrCooks Twitter: https://twitter.com/cookstr Pinterest: https://www.pinterest.com/cookstr/

Alex sits down with author and chef, Jerrelle Guy, to discuss discovering self-care through food, playing in the kitchen, and creating ritual while cooking. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today we're chatting with Jerrelle Guy, founder of the popular food blog Chocolate for Basil and author of the cookbook Black Girl Baking. Jerrelle is a food scholar, award-winning food photographer, recipe contributor and Tastemade Tastemaker. In this episode, we will cover:  -Jerrelle's process for creating stunning and moving food photos  -Her experience as a black woman in the food and photography world -How she developed her unique recipe and photography style  -How she finds balance in social media  -Where she goes to for recipe inspiration -Her experiences in creating recipes that honor health through food, while also honoring enjoyment -& MORE!  Full post here: https://foodheavenmadeeasy.com/black-girl-baking-w-jerrelle-guy/

Nothing in your closet? How about a banana peel jumpsuit? Or a frilly fennel frond frock? The artist Gretchen Roehrs set the Internet on fire when she started mixing her Funny Face-era fashion sketches with fruit, vegetables, even oyster shells. She’s here today to talk about her unique works of art, why her veggies went viral, and her new book, Edible Ensembles. Our second guest is Jerrelle Guy, creator of the blog Chocolate for Basil and author of the brand new cookbook, Black Girl Baking. Jerrelle shares the inspiration for her book, gives us some vegan baking tips (flax eggs, anyone?), and talks about how Black women are taking the food world by storm. Thank you to Emmi, the maker of delicious cheeses from Switzerland, for supporting this episode of Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast

Jerrelle Guy brings us into her kitchen to discuss all things food. She reveals her favorite food stories of all time and her plans for a new cookbook.