Podcast appearances and mentions of jj goode

It's time to treat ourselves to a good, old-fashioned catch-up. Ready for some updates on workouts, hair styling, hot dogs, and marriage?   Kayleen Schaefer's Elle article “How 50 Pushups a Day Helped Me Cope In an Uncertain World.”    Three hair recs: Ranavat Fortifying Hair Serum, the Dyson Airwrap, and Christophe Robin Temporary Color Gel.   Shoutout to PDT, the speakeasy behind Crif Dogs, and the Turkey and the Wolf Cookbook by Mason Hereford and JJ Goode. High-end fun?!    Claire's beloved Kikkerland back scratcher; Cam's beloved Champagne poppers.   “62 Extremely Passionate Recommendations” ℅ Harling Ross's Gumshoe Substack.   Looking for a little pick-me-up? Share what's been cheering you up lately at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or in our Geneva.   Launch your store on Shopify and get a $1-a-month trial with our link. YAY.  

We're thinking big and talking miniatures, reading and listening to a book simultaneously, right-size restaurant empires, the comeback of color analysis, and a stellar Father's Day gift for all the planners out there. A new-favorite mini restaurant empire: Mason Hereford's New Orleans spots Turkey and the Wolf, Molly's Rise and Shine, and Hungry Eyes (see also: his wonderful cookbook, written with JJ Goode). Some other faves: Ann Kim's in Minneapolis, Suzanne Goin and Caroline Styne's in L.A., Nancy Silverton's (also) in L.A., Marc Vetri's in Philly, and the Hart's/Cervo's/The Fly trifecta in NYC.More on color analysis via Calin Van Paris's story for Vogue. Related: Kibbe types, c/o The Concept Wardrobe and Vox. So much on miniatures! The Guardian article “‘A place where millennials can own a home': why doll's houses are having a big moment” by Nicole Cooley, Shrunk magazine, DWR's Vitra miniatures collection and Champagne Chair Contest, Yuta Segawa's vases, Tatsuya Tanaka, and the (40th anniversary!) Marc Jacobs show. We're seeing bitsy charms on all sorts of things, including Susan Alexandra Tiny Joys Lucky Charms, Haricot Vert “Dear Diary” Charming Bag, Mother Denim Lucky Charms Beanie, and Hello Adrienne Bite Size Dangles. And let's pleeease not forget Mini Brand magnets. Share your favorite small restaurant empires, color analysis thoughts, fave minis, and more via 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or our Geneva. Get your chocolate fix with Charles Chocolates—15% off your first purchase with the code ATHING15.YAY.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Coffee keeps the world turning. Or, at least, it makes it easier to pry your eyelids open and maintain some semblance of normalcy every day. There have been many research studies, technological innovations, and passionate arguments dedicated to brewing a better cup of coffee. A recent wave of impressively designed coffee gadgets aims to dial it in even further. But too often, those flashy and high-tech solutions don't make a mug of coffee that's any more satisfying than the familiar methods that have been around for years—or centuries, even. This week on Gadget Lab, WIRED contributor, cookbook author, and smart-kitchen expert Joe Ray joins us to chat about coffee: the optimal way to brew it, the best tech to use, and whether it's OK to shame people who use disposable K-cups. (Yes, it is.) Show Notes: Read Joe's buying guide to find the best AeroPress coffee brewer, and check out his roundup of best cookbooks of 2023 (so far). Read all of Joe's food and kitchen coverage for WIRED. Recommendations: Joe recommends Craft Coffee: A Manual: Brewing a Better Cup at Home by Jessica Easto and Company: The Radically Casual Art of Cooking for Others by Amy Thielen. Lauren recommends giving honey as a gift and keeping a box cutter around the house. Mike recommends Mission Vegan: Wildly Delicious Food for Everyone by Danny Bowien and JJ Goode. Joe Ray can be found on social media @joe_diner. Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this week's episode of The Aimless Cook Podcast, I want to share with you 5 of the most impactful cookbooks on my life. Cookbooks are not only collections of recipes, but also provide so much in terms of insight and perspective on the chefs that created them. In the case of the books I cover this week, they are memoirs that inspired me and helped guide me to where I am today. I hope that you enjoy this week's episode. Please rate us. It would help a lot, and I appreciate your continued love and support. Peace!Mission Street Food: Recipes And Ideas From An Inprobable Restaurant by Anthony Myint and Karen Leibovitz: https://a.co/d/aeyvrZvMomofuku by David Chang and Peter Meehan: https://a.co/d/6Qb2ukKIvan Ramen by Ivan Orkin and Chris Ying: https://a.co/d/1hRV3EqAsian American: Proudly Inauthentic Recipes From The Philippines To Brooklyn by Dale Talde and JJ Goode: https://a.co/d/cN3a3SzLet's Cook Japanese Food: Everyday Recipes For Home Cooking by Amy Kaneko: https://a.co/d/7VueDlz Hosted on Acast. See acast.com/privacy for more information.

On this episode of Special we dig still deeper into America's regional hot dog styles with food writer JJ Goode, who just wrote an entertaining and informative guide to American regional hot dog styles for the NYT.

On this episode of Special Sauce we go deep into dogs, hot dogs that is, with JJ Goode, who wrote a guide to regional hot dogs styles for the NY Times. We also checked in with a few hot dog devotees and got their hot take on one of the world's most popular foods.

This week on Special Sauce hilarious cookbook author JJ Goode is back to go into detail about why he insists he's "America's best worst cook." JJ explains why and how he's ruined innumerable grilled cheese sandwiches at home. And yet JJ insists that his cooking cluelessness makes him a better collaborator on chef's cookbooks.

On this episode of Special Sauce we talk chef cookbook collaborations with the extraordinary James Beard Award-winning food writer JJ Goode. JJ has collaborated with everyone from Iron Chef Morimoto to Sam Kass, who cooked for the Obamas at the White House. JJ has accomplished it all in spite of physical limitations that might have held him back. JJ's essay in Gourmet magazine about trying to cook with only one arm was selected for The Norton Anthology of Nonfiction Writing.

Who wrote the cook books on your kitchen shelves? For many celebrity chefs, a cook book, or several, is an obvious way to extend their brand. But if they don't have the time or the skills to write one, they may hire a ghost writer or co-author to work with them. It's not just writing, the work can involve project management, recipe testing, meeting deadlines and handling some big egos. Sometimes writers are credited on the cover of the book, sometimes in the introduction, sometimes not at all. In this programme Ruth Alexander meets two people who have worked as ghost writers on cookbooks. JJ Goode lives in New York in the United States; he's credited on the cover of many celeb chef cookbooks, and recently won a prestigious James Beard award for the book he wrote with Gregory Gourdet, ‘Everyone's Table: Global Recipes for Modern Health'. Signe Johansen is a Norwegian American trained chef and food writer living in London; she worked as a ghost writer on cookbooks early in her career before publishing her own, such as ‘Solo: The Joy of Cooking for One'. Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: ghostly-looking open book. Credit: Getty Images/BBC)

Molly and Kristin speak with writer JJ Goode about his career path, collaborating with chefs on cookbooks and what draws him to his projects. He discusses some past work, how he organizes his To Do list and his advice for others who want experience with co-authorship.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsJJ Goode's WebsiteTaste ColumnKristin's Cookbook Proposal Bootcamp Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showPok Pok by Andy Ricker and JJ GoodeMission Vegan by Danny Bowien and JJ GoodeA Girl and her Greens by April Bloomfield and JJ GoodeState Bird Provisions by Stuart Brioza, Nicole Krasinski , and JJ GoodeTitles by JJ Goode

The January slump is hitting, and cooking is starting to feel pretty dull. But rather than giving up entirely, we're leaning on the power of our pantries. Instead of re-inventing the wheel (of cheese?), we can rely on a few tried and true staples that we always have around, and use them in new and inventive ways. This week on the podcast, Amanda chats with associate food editor Kendra Vaculin and recipe developer extraordinaire Hetty McKinnon, who spill the tea about a few of their favorite year-round flavor boosters. Then, Ken Concepcion and Michelle Mungcal from Now Serving LA—a beloved cookbook shop that you should absolutely visit in LA's Chinatown—stop by to share a few secret weapon cookbooks you'll actually end up using. Stuff we talk about in this episode:  Kimchi Kooks website  https://www.kimchikooks.com/ Hetty McKinnon's One-Pot Kimchi and Squash Mac and Cheese recipe https://www.bonappetit.com/recipe/one-pot-kimchi-and-squash-mac-and-cheese To Asia, With Love by Hetty McKinnon https://amzn.to/3xCjMqR Recipes from To Asia, with Love featuring Mushroom and Kimchi ‘Sausage Rolls' https://www.goodfood.com.au/recipes/news/four-recipes-from-to-asia-with-love-by-hetty-mckinnon-20200716-h1peny Hetty McKinnon's Sheet Pan Kimchi Fried Rice with Baked Eggs recipe https://www.today.com/recipes/sheet-pan-kimchi-fried-rice-baked-eggs-recipe-t173872 Priya Krishna's Saag Paneer, But With Feta recipe https://www.bonappetit.com/recipe/saag-paneer-but-with-feta Kendra Vaculin's Spinach-Artichoke Dip Frittata recipe https://www.epicurious.com/the-smart-cook/spinach-dip-frittata-easy-dinner-article Brooklyn Delhi Saag Paneer recipe https://brooklyndelhi.com/blogs/news/saag-paneer Shilpa Uskokovic's Creamy Spinach and Chickpeas recipe https://www.bonappetit.com/recipe/creamy-spinach-and-chickpeas Hetty McKinnon's Thai Curry Risotto recipe https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beans Now Serving - Los Angeles website Ken and Michelle's Cookbook Recommendations:  Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet with JJ Goode https://amzn.to/3GznANb Aloha Kitchen: Recipes from Hawai'i by Alana Kysar  https://amzn.to/3FDEGZ0 Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe https://amzn.to/3AitvE8 *(When you buy something through our links, we earn an affiliate commission.) Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This is a jam-packed episode: We've got destination sandwiches. We've got photographer Noah Kalina's Thingies. We've got baby-wipes expertise from grown-ups. Ready? Great.     If you're in NYC, please scurry to & Sons Buttery for their salami cotto sandwich (please also eat at the restaurant—a ham bar!) and Court Street Grocers for their vegitalian. Special shoutout to The Bobbie from Capriotti's in Wilmington, Delaware, too. For further destination-sandwich reading, check out Helen Rosner's New Yorker story about the plane sandwich and the Turkey and the Wolf cookbook by Mason Hereford with JJ Goode.    Check out Noah Kalina's Instagram, his curiosity-filled newsletter, his podcasts JPEG 2000 and Do you hear that?, his incredible portraits of chickens, and, wow, so much more.   Noah's Thingies include the Samsung Frame that turns into art (art!) when it's off, Cometeer coffee, the Toto Washlet, Water Wipes for when you're away from your Toto Washlet, (bonus rec from Claire for toddlers: Coterie Wipes), Ego power tools, and Crocs (

The January slump is hitting, and cooking is starting to feel pretty dull. But rather than giving up entirely, we're leaning on the power of our pantries. Instead of re-inventing the wheel (of cheese?), we can rely on a few tried and true staples that we always have around, and use them in new and inventive ways. This week on the podcast, Amanda chats with associate food editor Kendra Vaculin and recipe developer extraordinaire Hetty McKinnon, who spill the tea about a few of their favorite year-round flavor boosters. Then, Ken Concepcion and Michelle Mungcal from Now Serving LA—a beloved cookbook shop that you should absolutely visit in LA's Chinatown—stop by to share a few secret weapon cookbooks you'll actually end up using. Stuff we talk about in this episode:  Kimchi Kooks website  https://www.kimchikooks.com/ Hetty McKinnon's One-Pot Kimchi and Squash Mac and Cheese recipe https://www.bonappetit.com/recipe/one-pot-kimchi-and-squash-mac-and-cheese To Asia, With Love by Hetty McKinnon https://amzn.to/3xCjMqR Recipes from To Asia, with Love featuring Mushroom and Kimchi ‘Sausage Rolls' https://www.goodfood.com.au/recipes/news/four-recipes-from-to-asia-with-love-by-hetty-mckinnon-20200716-h1peny Hetty McKinnon's Sheet Pan Kimchi Fried Rice with Baked Eggs recipe https://www.today.com/recipes/sheet-pan-kimchi-fried-rice-baked-eggs-recipe-t173872 Priya Krishna's Saag Paneer, But With Feta recipe https://www.bonappetit.com/recipe/saag-paneer-but-with-feta Kendra Vaculin's Spinach-Artichoke Dip Frittata recipe https://www.epicurious.com/the-smart-cook/spinach-dip-frittata-easy-dinner-article Brooklyn Delhi Saag Paneer recipe https://brooklyndelhi.com/blogs/news/saag-paneer Shilpa Uskokovic's Creamy Spinach and Chickpeas recipe https://www.bonappetit.com/recipe/creamy-spinach-and-chickpeas Hetty McKinnon's Thai Curry Risotto recipe https://cooking.nytimes.com/recipes/1021947-thai-curry-risotto-with-squash-and-green-beans Now Serving - Los Angeles website Ken and Michelle's Cookbook Recommendations:  Everyone's Table: Global Recipes for Modern Health by Gregory Gourdet with JJ Goode https://amzn.to/3GznANb Aloha Kitchen: Recipes from Hawai'i by Alana Kysar  https://amzn.to/3FDEGZ0 Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe https://amzn.to/3AitvE8 *(When you buy something through our links, we earn an affiliate commission.) Looking for merch for the food people in your life? Check out shop.bonappetit.com for aprons, candles, martini olive socks, and more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Turns out, lots of chefs aren't as great at writing as they are at cooking. So how do they bring their culinary visions to the pages of a cookbook? With help from people like JJ Goode, who help them translate their stories and recipes for home cooks. JJ joined Amanda and Daniel in studio to talk about how he got into the world of cookbook ghostwriting, and why even as a self-proclaimed lazy cook, he still loves checking out wildly difficult recipes. Then, we get into the biggest stories of the week, from a super expensive strawberry, to an alt milk burn, and a definitive ranking of all the best iced coffee drinks out there. Stories: Meet the $50 Strawberries Chefs are Fawning Over Guests: JJ Goode Serena Dai (@ssdai) Hosts: Amanda Kludt (@kludt), Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, Eater Produced by: Martha Daniel (@martha_c_daniel) More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Andy Ricker’s headstone: Let’s talk about that. The Thai restaurateur, cookbook author, rock guitarist, and drinking-vinegar empire builder has done a lot. But we’re going to take a shot at that headstone. Thai Cuisine: Not a Monolith! For over a decade, we’ve heard Ricker make this case about Thailand's diverse and unique foods many times over, and he continues in this interview—where he is joined by his longtime book collaborator, JJ Goode. It’s a great listen. Later, Smitten Kitchen’s Deb Perelman answers the question: What condiment are you most obsessed with?

Stacey Rivera is the digital content director for food for Time Inc. and reads 1,000 headlines a day. We can’t even imagine. Stacey joins us to talk all things food media and how her fascinating career has taken her from Hallmark to Playboy and beyond. JJ Goode is the co-author of more than a dozen cookbooks, including the new State Bird Provisions book and the latest Pok Pok book. When the sexual harassment scandals started to break, JJ sent us a very specific email, which is why he’s on the show today. Tune in to hear more. Radio Cherry Bombe is powered by Simplecast

Find out when the chef and former Top Chef contestant thinks fusion food actually works, why there are half-naked women in his cookbook, and how he and JJ Goode worked together to turn his vision of authenticity into their new cookbook, Asian American. 

Find out when the chef and former Top Chef contestant thinks fusion food actually works, why there are half-naked women in his cookbook, and how he and JJ Goode worked together to turn his vision of authenticity into their new cookbook, Asian American. 

JJ Goode is a highly sought after cookbook writer. He used to be an intern at eGullet, then a fact checker at Saveur. Now, he collaborates with the likes of April Bloomfield (“A Girl and Her Pig”), Roberto Santibanez (“Truly Mexican” & “Tacos, Tortas, and Tamales”), Andy Ricker (“Pok Pok”), and Dale Talde. His essays, “One-Arm Mirepoix” appeared in Leite's Culinariaand “Single Handed Cooking” in Gourmet, and since then, he's had the upper hand. He's this week's guest on The Food Seen as he chats with Michael Harlan Turkell about his love of food, collaborative projects and unique perspective on cooking. This program was brought to you by Rolling Press. “I'm basically just a kid from New Jersey who likes eating things.” [08:00] “The best cookbooks will take you to a place you couldn't get yourself.” [33:00] –JJ Goode on The Food Seen

This week on Eat Your Words, Cathy Erway is joined by the authors of Pok Pok: Food and Stories From the Streets, Homes, and Roadside Restaurants of Thailand: Chef Andy Ricker and JJ Goode! Tune into this episode to hear discussions about authenticity in Thai cuisine, and how regional traditions influence flavor. Find out why Andy does not try to reinterpret Thai cuisine, but rather recreate it in a dignified way. How have Western food ways turned tourists off to Thai classics? Find out all of this and more on this week’s edition of Eat Your Words! Thanks to our sponsor, Many Kitchens. Music by The California Honeydrops. “Just like any great cuisine, there are seasonal differences in Thai food.” [22:00] — Andy Ricker on Eat Your Words