Podcast appearances and mentions of kate mcdermott

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Another chaotic tech day: An hour of audio problems before the show even begins. The invitation went out to 250,000 people; by the time they got the show running, 16 lovely souls had joined. David was cursing like a sailor off-camera. Business as usual.* 1:56 — Amy's food week: Passover, Easter, cardamom buns, and scrambled eggs: Amy hosted both Passover and Easter in the same week — a double-whammy that was exhausting and wonderful. She made the cardamom buns from Juno Bakery in Copenhagen again (they came out beautifully), and then had a quiet week after that, during which she rediscovered the joy of perfect scrambled eggs: generous olive oil, high heat to start, back of a fork, constant small wrist movements to create tiny curds, then immediately turn the heat down. Creamy, silky, and completely underrated.* 4:30 — Amy's Weekends with Yankee shout-out: Episode two of the new season is out now on public television. Featured recipe: a tomato tartine from Groundswell Café in Tiverton, Rhode Island, right on the Farm Coast where Rhode Island and Massachusetts meet. Available on newengland.com.* 5:31 — David's food week: Homemade Spaghetti Amatriciana and Prime Heritage Pork Chops: David made homemade spaghetti amatriciana from scratch — the first time he's ever run spaghetti through the roller — and the results were restaurant-quality. His version includes guanciale or pancetta, DOP San Marzano tomatoes, a touch of balsamic vinegar (not traditional, but it lifts the whole dish), red pepper flakes, and Pecorino. Then, the main event: prime heritage pork chops from Boardman Bridge Butchers, two inches thick, served simply with salt, pepper, roasted sweet potato, and a salad. What pork tasted like before factory farming. David nearly wept.* 8:42 — ADHD update: David finally has a coach and a PsyD on his team. Progress is being made. The meds remain elusive, but we're getting there.* 9:01 — Introducing Jessica Battilana: Amy introduces their guest — Jessica Battilana, staff editor at King Arthur Baking Company, award-winning writer and recipe developer, co-host of the King Arthur podcast Things Bakers Know, co-author of the #1 New York Times bestselling The King Arthur Big Book of Bread, and author of her own book Repertoire: All the Recipes You Need. She also co-authored Vietnamese Home Cooking with Charles Phan, Tartine Book No. 3 with Chad Robertson, and Baking at 20th Century Cafe with Michelle Polzine — among 16 books total. Amy and Jessica have known each other for two decades, from their Sunset Magazine days in California to Boston Magazine, and ran into each other in line for Bridget Everett at a Boston theater just last week.* 10:40 — The new King Arthur pizza book: Jessica's 16th book, a King Arthur pizza book, just dropped. David has been raving about it on the show. Photographed by Andy Lee; the photography alone is stunning.* 13:35 — Jessica's broken oven (and a sneak peek at her next solo book): Jessica's home oven has been out for six to seven weeks. Making this particularly painful: she's working on her second solo cookbook — tentatively titled This Is What We're Having — due out (hopefully) next spring from Norton. One of the recipes is a banana cake with whipped caramel frosting, which created a bread-bowl-shaped lava situation during testing. The oven is definitely broken.* 16:09 — Q&A: Bread scoring tips from Peter in the audience: Jessica's advice — chill your dough overnight in the banneton, use a fresh double-sided razor blade (not a lame), and score with speed and confidence — hesitation causes dragging. David's tip: hold the lame at a very steep angle to create an ear, and don't be afraid to make two or three passes. Amy's breakthrough: line your banneton with a flour-sack towel dusted with flour before the overnight fridge proof. The cotton wicks away moisture and makes scoring dramatically easier.* 21:00 — About King Arthur Baking Company: America's oldest flour company, over 200 years old, based in Norwich, Vermont. Employee-owned (400 employee-owners), certified B Corp. The campus includes a café, a baking school, and a retail store. They produce roughly 500 original recipes a year, all free on their website. Jessica confirms: it really is as great as it seems.* 23:24 — David's King Arthur confession: The viral NYT chocolate chip cookie article — the one where you rest the dough for 36 hours — was developed using King Arthur cake flour and King Arthur bread flour. The Times doesn't allow brand names, but the secret is out.* 24:03 — Q&A: Best baking advice you've ever gotten? Jessica's answer: practice. Not a flashy answer, but an honest one. You learn something every single time you bake — the second attempt is always better than the first. Kate McDermott bakes a pie every single day and gives it away. Jessica's invented solution to the problem of getting enough repetitions: a silicone bread butt cheek (like the injection-training prop she used during IVF), so bakers could practice scoring without committing a whole loaf. It does not yet exist. Someone should make it. Amy's advice: read the recipe all the way through first. She ignores this about 50% of the time and always regrets it.* 29:18 — Baker vs. cook — is there a divide? Jessica doesn't have a favorite. She bakes bread, makes dessert, and cooks weeknight dinners for her family every night. Her forthcoming book This Is What We're Having is about exactly that — the family dinner, the one meal, take it or leave it.* 31:04 — Jessica's winding career path: La Varenne cooking school in France → Formaggio Kitchen in Cambridge (starting at the register, per her own career advice: “Take the worst job at the best place”) → private chefing → Chez Panisse receptionist in San Francisco (where every shift ended with a staff meal from the previous night's leftovers) → lunch lady at her kids' San Francisco elementary school, cooking for 250 children until the pandemic closed schools in March 2020.* 39:37 — Birthday cakes for every occasion: Jessica's go-to is the chocolate layer cake from Repertoire — creamed butter and sugar, chocolate throughout, ganache mounted with butter — always requested by her older son. For her younger son, who has turned vanilla, she reaches for King Arthur's Classic Birthday Cake: a reverse-creamed yellow cake with an almost-boxed-cake crumb that is genuinely excellent. Also discussed: Chef Zeb's Hot Milk Cake on the KA site (thin, soupy batter that bakes up with a chiffon-like crumb), and the triumphant return of ermine frosting — the original red velvet frosting, made from a cooked flour paste, that KA now offers in both vanilla and chocolate. It's poised for a comeback. Jessica's test kitchen calls it “weasel frosting,” which is not helping its case.* 42:12 — Amy and David's birthday cake confessions: Amy has long relied on Shirley Corriher's ultra-rich yellow cake (so much butter, so many egg yolks — in this economy?), with chocolate frosting for Scott and white frosting for herself. She also loves Rosie's Bakery's All Butter, Fresh Cream, Sugar-Packed Baking Book — particularly the frosting made in a blender with evaporated milk. David is Team Ermine.* 44:48 — A glimpse behind the curtain at KA's test kitchen: Jessica is literally being waved at through her office pod window to come taste baked Alaska for the new general baking book (cakes, cookies, pies) coming out fall 2027. All in a day's work.* 45:27 — Goodbye, Jessica: She's always happy to chat. Things Bakers Know is available as a podcast and a Substack. A visit to the King Arthur campus in Norwich, Vermont is highly recommended.Recipes Mentioned* Scrambled Eggs with Olive Oil (Amy's back-of-the-fork method)* Tomato Tartine (from Groundswell Café, Tiverton, RI; on newengland.com)* Cardamom Buns* Homemade Spaghetti Amatriciana (with guanciale, San Marzano tomatoes, balsamic vinegar)* Prime Heritage Pork Chops (from Boardman Bridge Butchers, New Milford, CT)* Portuguese Orange Olive Oil Cake* Banana Cake with Whipped Caramel Frosting (from Jessica's forthcoming book)* Chocolate Layer Cake with Ganache Butter Frosting (from Repertoire)* King Arthur Classic Birthday Cake (reverse-creamed yellow cake)* Chef Zeb's Hot Milk Cake (on kingarthurbaking.com)* Vanilla Ermine Frosting (on kingarthurbaking.com)* Chocolate Ermine Frosting (on kingarthurbaking.com)* Shirley Corriher's Ultra-Rich Yellow Cake (from BakeWise)* Rosie's Bakery Evaporated Milk Frosting (from The All Butter, Fresh Cream, Sugar-Packed Baking Book)* Baked Alaska (being taste-tested at KA HQ as we speak)Books and Publications* The King Arthur Baking Company Big Book of Bread by Jessica Battilana et al. — the #1 NYT bestseller Amy uses every week* King Arthur Baking Company's Book of Pizza Martin Philip and David Tamarkin with Jessica Battilana — just released* Repertoire: All the Recipes You Need by Jessica Battilana — published 2018* This Is What We're Having by Jessica Battilana — forthcoming from Norton, spring 2027* Vietnamese Home Cooking by Charles Phan (with Jessica Battilana)* Tartine Book No. 3 by Chad Robertson (with Jessica Battilana)* Baking at 20th Century Cafe by Michelle Polzine (with Jessica Battilana)* BakeWise by Shirley Corriher (source of Amy's go-to yellow cake)* Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book by Judy Rosenberg* Rose's Christmas Cookies by Rose Levy Beranbaum (mentioned by Domenica Marchetti last episode — source of the almond crescent recipe)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Jessica Battilana* Blog | Instagram | King Arthur This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Welcome & Who's in the Room: Shoutouts to the live audience, plus a surprise cameo from The One—joining from 5,400 miles away in Uruguay while David holds down the fort.* 1:05 — Amy's Food Week: Chicken meatballs with creamy Parmesan orzo (Half Baked Harvest), two rounds of sourdough, a buckwheat coconut chocolate chip cookie revelation from Sister Pie, and a sneak peek at a summer heirloom tomato and crispy chickpea salad destined for Yankee's July issue.* 5:38 — David's Food Week: The Great Cheese Hunt: Nine or ten sources, zero Scamorza—until Caputo's of Salt Lake City saved the white lasagna. Plus: a slightly underwhelming (but lobster-knuckle-redeemed) dinner at the Mermaid Inn.* 12:30 — Mailbag: Queen-of-the-night tomato seeds from BBQ Goddess near Yosemite, and a stunning Italian cookies cookbook sent straight from Domenica Marchetti herself.* 17:38 — Kate McDermott Joins the Show: The Pie Whisperer is in da house! David recounts the pear pie workshop in New York, the legendary pastry cloth Kate made him, and the leaf lard gift that started it all.* 20:32 — What Is a Pot Pie, Actually? Kate's definition: a savory, thick stew or casserole with a crust on top—and the accidental pitch for a High Times “pot pie” feature that never was.* 21:54 — Single Crust vs. Double Crust Showdown: The audience weighs in (doubles win decisively). David makes the case for starting on the lowest oven rack to vanquish the soggy bottom. Paul Hollywood would be proud.* 27:50 — Thickening, Breadcrumbs & MSG: Flour or cornstarch to thicken; seasoned panko mixed into the filling for body and flavor; and an impassioned defense of umami powder—”the thing I'm a little embarrassed about but use constantly.”* 31:37 — Amy's Pork & Apple Pie with Cheddar Sage Crust: The Apple Lover's Cookbook showstopper—breadcrumbs in the filling, layered apple slices on top, great at room temperature. A Cornish pasty's elegant American cousin.* 33:46 — Hot Water Crust & Hand-Raised Pies: Kate on the pie dolly technique she learned from Sarah Pettigrew at the School of Artisan Food in Nottinghamshire, the all-important gelée drizzle, and why it's not a proper pie without the jelly.* 39:44 — Do Potatoes Belong in a Pot Pie? Yes. Emphatically yes. (Amy's complicated feelings about potatoes are aired. The Portuguese contingent is scandalized.)* 41:42 — Moment of Outrage: The OG Caramelized Onion: Those 12-year-olds on social media who think they just invented adding water to speed up caramelizing onions. Decades, people. Decades.* 42:26 — Kate's Closing Report from St. Croix: A mango, papaya, and soursop crostata with a guava jam base, made with fruit from her brother-in-law's farm at the University of the Virgin Islands. And a reminder from the pie queen herself: Be happy. Make pie.Recipes* Baked Sage Chicken Meatballs with Parmesan Orzo* Pork and Apple Pie with Cheddar Sage Crust* Homemade Chicken Pot Pie* Beef and Guinness Pie* Steak and Ale Pies* Chicken Pot Pies with Cheddar-Scallion Biscuits* Chicken Pot Pie with Herbed Mashed-Potato Crust* Chicken Pot Pie* New England Skillet Chicken Pie* Curry Chicken Pot Pie* Chicken and Leek Pot Pie* Irish Cream Chess Pie* Pain de Campagne* Dirt BombsBooks and Publications* Art of the Pie by Kate McDermott* Pie Camp by Kate McDermott* Home Cooking by Kate McDermott* Italian Cookies by Domenica Marchetti* Will This Make Me Happy? by Tanya Bush* Sister Pie by Lisa Ludwinski* King Arthur Big Book of Bread by King Arthur Baking CompanyEquipment* Pie DollyWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Kate McDermott* Youtube | Facebook | Substack This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Sky NZ Originals x BBC drama series The Ridge, premiering on Neon and Sky Open (and in the UK, BBC iPlayer) on 21 October.Shot on location between New Zealand and Scotland, The Ridge stars BAFTA Scotland award-winning Scots actress Lauren Lyle (Karen Pirie, Outlander) in the lead role of Mia, who is fleeing addiction and leaving behind a professional life in tatters in Scotland. She accepts a wedding invitation from her estranged sister in New Zealand – only to find the would-be-bride dead upon arrival. Caught up in grief and pulled by a dark attraction to her late-sister’s fiancé Ewan played by New Zealand star Jay Ryan (Territory, Top of the Lake, It Chapter 2), Mia soon finds that familiarity among a small community breeds secrets and tensions, endangering the brittle fabric of the town itself.Speaking on location at the start of the shoot, Lauren Lyle said: "I'm very excited to be bringing this strange, gothic, psychological thriller to life. Mia is such a fascinating character in a very weird world which is quite delicious to play. It feels like something very bad is going to play out.. in a good way!! New Zealand is also a second home to me so it's a joy to be back."Jay Ryan added: ‘I couldn’t refuse a trip back home for this production that brilliantly weaves our cultures and folklore together in a tense and riveting series. This really is an ambitious work with characters that will leave you guessing at every turn.Gavin Smith, Commissioning Editor, BBC Scotland said: “We’re delighted that The Ridge has started filming. This is a hugely exciting commission for BBC Scotland and is an example of our ambition to look beyond borders to bring high end quality drama to audiences not just in Scotland but across the world. The Ridge has a first class international team bringing it to life which we are proud to be a part of.”Thomas Robins, Head of Sky NZ Originals said: “Sky NZ Originals is extremely proud to team up with BBC Scotland on this co-commission. With Great Southern Studios at the helm, and Lauren and Jay leading the cast, The Ridge is sure to be an unmissable, world-class drama.”Created by acclaimed novelist Nora Chassler and BAFTA Scotland-winning producer David Murdoch and co-written with Alan Campbell and award-winning New Zealand writers Kate McDermott and Jess Sayer.Directed by BAFTA-winning Scottish director Douglas Mackinnon (Good Omens, Line of Duty, Doctor Who) and Emmy-nominated New Zealand director Robyn Grace (Sweet Tooth, Power Rangers, Spartacus). The series’ executive producers include Boat Rocker’s Ivan Schneeberg (Beacon 23) & David Fortier (Slip), Jon Rutherford (Bet), and Erik Pack (Video Nasty). The Ridge was commissioned by Louise Thornton, Head of Commissioning, BBC Scotland and Thomas Robins, Head of Sky NZ Originals.The Ridge is produced by New Zealand’s leading drama makers Great Southern Studios and Glasgow-based Sinner Films for Sky New Zealand Originals and BBC Scotland. Boat Rocker will manage global sales.It is being made with the support of New Zealand On Air, the NZ Screen Production Rebate and Screen Scotland.The Ridge will be available to audiences on BBC iPlayer, BBC Scotland, Sky Open and NEON later this year. For exclusive content and the full show including music features, visit: https://www.rova.nz/podcasts/george-fm-breakfast-with-lee-tammy Join the Whānau on Instagram, Facebook & Tik Tok.

Join us on this week's PreserveCast as we discuss the rebirth of Downtown Frederick, Maryland. We're talking with writer and journalist Kate McDermott about her book, From the Brink to Brilliant: The Revitalization of Downtown Frederick, Maryland, where she paints a picture of downtown Frederick's revitalization and what lessons this story holds for cities like it across America. Kate McDermott is the author of “From the Brink to Brilliant: The Revitalization of Downtown Frederick, Maryland.” She is a freelance writer and journalist, working with clients that range from national transportation companies to major medical centers and biotechnology firms. She holds a degree in journalism from Kent State University and resides in Frederick. Learn More: https://www.amazon.com/Brink-Brilliant-Revitalization-Downtown-Frederick/dp/B0BV43CXJZ  

Kate McDermott is the creator of Art of the Pie. She champions the time-honored craft of artisan pie making, having taught thousands to make homemade pie in her popular and sold-out workshops across the U.S.A., Europe, and in her virtual workshops. Using her Core Gift of helping to guide others, she compares the rules of pie making to the rules of life. It is a constant delight listening as she blends the wisdom of her life-lessons with the art of pie making. She has been known as the piechiatrist! Kate has been featured in the new York Times, Washington Post, Oprah, NPR and many more. Her books include Art of the Pie: A Practical Guide to Homemade Fillings, Crusts, and Life, Home Cooking with Kate McDermott, and Pie Camp: The Skills You Need to Make Any Pie You Want. Kate currently lives in her cottage on the Olympic Peninsula in Washington state where she teaches her classes, tends her woodstove, and helps us all understand just a little bit more about leading a bountiful life through the wisdom of pie making and, of course, pie eating! Find out more about Kate through www.artofthepie.com or https://katemcdermott.substack.com Find out more about the Core Gift Institute by visiting our website, www.coregift.org Thanks to Jeff Hoyt at Hoyt's Greater Community Radio for vocal additions. Music by Benson.

In this episode of The Savory Shot, host Mica chats with Kate McDermott, who is a full-time copywriter with 13 years of hospitality experience. Kate helps busy hospitality pros get more website visitors and increase sales in a super competitive market. We chat about the ins and outs of copywriting and how you can get started as a copywriter.   Website: https://austinfoodguide.com/podcast Instagram: www.instragram.com/austinfoodguide Instagram: www.instagram.com/thesavoryshot Would you like to be a guest on the show? Email us at podcast@austinfoodguide.com for more information.

On this week's show, we gather around the table to delve into Thanksgiving stories and recipes. We begin with Chef Kevin Belton. The public television host shares childhood memories of his mother, Sarah Thomas Belton who took Thanksgiving hospitality to a whole new level. Next, we visit with Sara Roahen, author of Gumbo Tales, who endeavored to make the late, great Paul Prudhomme's legendary turducken recipe in her home kitchen. We also hear the origin story of Spinach Madeleine from its creator, Madeleine Wright. A recipe originally published in the Junior League of Baton Rouge's cookbook, River Road Recipes, Madeleine's dish has been a sensation across the country since 1959. And finally, we get pie advice from Kate McDermott, also known as "the Piechiatrist." Kate has hosted workshops and written books on the craft of pie-making, including the James Beard Award-nominated title, The Art of the Pie. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we gather around the table to delve into Thanksgiving stories and recipes. We begin with Chef Kevin Belton. The public television host shares childhood memories of his mother, Sarah Thomas Belton who took Thanksgiving hospitality to a whole new level. Next, we visit with Sara Roahen, author of Gumbo Tales, who endeavored to make the late, great Paul Prudhomme's legendary turducken recipe in her home kitchen. We also hear the origin story of Spinach Madeleine from its creator, Madeleine Wright. A recipe originally published in the Junior League of Baton Rouge's cookbook, River Road Recipes, Madeleine's dish has been a sensation across the country since 1959. And finally, we get pie advice from Kate McDermott, also known as "the Piechiatrist." Kate has hosted workshops and written books on the craft of pie-making, including the James Beard Award-nominated title, The Art of the Pie. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Kate McDermott is the author of two widely-celebrated books on pie (The Art of the Pie and Pie Camp; Publisher's Weekly called The Art of the Pie "one of the best books written on the subject") and teaches a regular pie-making workshop at her home in Washington State. Today she comes on The Amateur Gourmet Podcast to school me on all things pie: from judging fruit's ripeness with a refractometer to rolling the perfect circle, Kate not only talks technique, she also talks temperament. She believes that both you and the dough have to be chill for your pie to be successful, and that's just a small taste of the pie wisdom that she brings to today's talk. So gather up your rolling pins, put on your aprons, and let's talk pie! See acast.com/privacy for privacy and opt-out information.

Intercept the forward pass of social commentary and touch down in our hearts. Run it straight lads with Head High this week. Tasty links below...Site: https://fyrpodcast.comApple: https://itunes.apple.com/us/podcast/for-your-reference/id1453532214Patreon: https://www.patreon.com/ForYourReferenceTwitter: https://twitter.com/ForYourRefPodInsta: https://www.instagram.com/foryourrefpodYouTube: https://www.youtube.com/channel/UC6oOmo_3tzdD0VtBzt2d0JA

Need some tips and tricks on how to stay hydrated?  Hear from Dietician, Kate McDermott, on why it is so important to keep drinking the good stuff (water that is), the benefits of doing so, how much is enough and how we can go about fitting it into our day!  Tune in – your body will thank you for it! Let's Talk Seniors is thanks to Anglican Care, residential care, home care and retirement living, where every moment matters. This is a Newcastle Podcast Station production.   See omnystudio.com/listener for privacy information.

Healing Your Best Friend Cancer Success Program with Dr. Kate McDermott today on Its A Dog's life with Angela Ardolino. Dr. Kate works with dog parents who truly want the best life possible for their dog with cancer. She gives them the tools they need to help their dog fight cancer and keep that spark of joy in their eyes! Dr. Kate has years of experience transforming dogs’ lives every day. She is a University of Pennsylvania Veterinary School graduate and is certified in veterinary acupuncture and veterinary Food Therapy. With this training, she can integrate the world of conventional medicine while treating the “whole body” with Traditional Chinese Veterinary Medicine. She has discovered the secrets to helping dogs with cancer thrive and truly feels their best with a powerful cancer diet. With her online program (Healing Your Best Friend Cancer Success Program) and valuable weekly video show "Healing Your Best Friend", she can help you feed a powerful diet that will transform your dog's life!

Episode 2 of our Spring 2021 Pie Week

We're revisiting an episode that originally aired as we were inching ever closer to the holidays. It occurred to us that while many of you are enjoying some much needed time off this week, you may be using some of that time to bake. We encourage that! This episode is loaded with tips bakers can use any time. “Pie Whisperer” Kate McDermott shares the tips and tricks you need to bake any pie, as well as how to use all your senses to bake great pies. Yes, bubbling fruit does make a sound you'll learn to recognize. And, we highlight two new local bakeries you may not have heard of yet. Le Bánh Patisserie delivers French cakes and pastries to your door, and Kneads in Westport mills its own flour. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Kate McDermott – Author of Pie Camp Kim Hoàng Wood, Pastry chef and owner of le Bánh Patisserie Brittany Moreno – Head baker and owner of Kneads Bakery • Café • Mill in Westport Daniel Moreno – Chef and owner of Kneads Bakery • Café • Mill in Westport Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We're mixin' it up with some serious bakers this week on Seasoned! “Pie Whisperer” Kate McDermott shares the tips and tricks you need to bake any pie this holiday, as well as how to use all your senses to bake great pies. Yes, bubbling fruit does make a sound you'll learn to recognize. And, we highlight two new local bakeries you may not have heard of yet. Le Bánh Patisserie delivers French cakes and pastries to your door, and Kneads in Westport mills its own flour. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show Guests: Kate McDermott – Author of Pie Camp Kim Hoàng Wood, Pastry chef and owner of le Bánh Patisserie Brittany Moreno – Head baker and owner of Kneads Bakery • Café • Mill in Westport Daniel Moreno – Chef and owner of Kneads Bakery • Café • Mill in Westport Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Pie maker Kate McDermott is with us from Pie Cottage to tells us about her newest book Pie Camp and to give us tips for baking pies as well as tips for living.Show links: Find out all about Kate’s classes, books, recipes and on her website. Get her newest book, Pie Camp. Does making pie dough intimidate you? Watch her quick video here.Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.Visit our podcast website, join our Facebook Group and like our Page, get links to past episodes on our community website, follow us on Instagram or drop us a line!Denise Vivaldo, host and producer. Denise’s books on Amazon.Producer, editor, and everything even remotely techie is handled by Cindie Flannigan. See Cindie’s work here.

David and Renee discuss tips and tricks for making pie crusts with cookbook author and pie lady Kate McDermott.

Whole Pet Acupuncture With Dr. Kate McDermott today on It's a Dogs Life! Dr. Kate works with dog parents who truly want the best life possible for their dog with cancer. She gives them the tools they need to help their dogs fight cancer and keep that spark of joy in their eyes! Dr. Kate McDermott has years of experience transforming dogs’ lives every day. She's a University of Pennsylvania Veterinary School graduate and is certified in veterinary acupuncture and veterinary Food Therapy. With this training, she can integrate the world of conventional medicine while treating the “whole body” with Traditional Chinese Veterinary Medicine. She's discovered the secrets to helping dogs with cancer thrive and truly feel their best with a powerful cancer diet. With her online program (Healing Your Best Friend Cancer Success Program) and valuable weekly video show "Healing Your Best Friend", she can help you feed a powerful diet that will transform your dog's life.

Baker Kate McDermott, who has written two books on pies and offers virtual classes on baking pie, talks to David and Renee about the secrets to being comfortable with trusting your instincts when making pie.

In this episode (002), Dr. Kate McDermott, an integrative medicine veterinarian, shares valuable information on the various approaches to veterinary medicine.  Learn about using food as therapy and walk away with valuable tips on simple and inexpensive human foods we can feed our dogs to greatly improve their health and help with arthritis.

Home Cookingwith Kate McDermott Intro: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Kate McDermott: Hi, Suzy, and your listeners. I'm Kate McDermott, and I'm here at Pie Cottage today in Port Angeles, Washington on the beautiful peninsula. I'm here to talk about my new book "Home Cooking with Kate McDermott" that just came out.Suzy Chase: The very first line in the cookbook is, "You can do this." I love it. What compelled you to make that the very first line of this cookbook?Kate McDermott: I have taught so many people in pie-making in my Art of the Pie pie camp classes, and people come in feeling nervous that they can't make a pie. I learned the first thing you let them know is, "This is really easy. There is nothing to it," and by the time they leave the workshops, they're feeling like, "Well what was the big fear about this? It's so easy?" I felt that it's the same thing when you go into, my kitchen at least, when I'm cooking. This stuff is easy and delicious I feel, at least people tell me that it is, and that anybody can make these dishes. There's nothing hard about it, there's no exotic ingredients, it requires no special equipment, and pretty much anybody can make them.Suzy Chase: Speaking of pies, talk a little bit about what is enough, how pie recipes are being tweaked to fill larger pans these days.Kate McDermott: I had a very interesting conversation a few years back with an editor for one of the larger food magazines. She mentioned to me something that corroborated my experience over the years when I have been making recipes, older recipes from the '40s, '50s, sometimes even the '60s and early '70s, in cookbooks, pie recipes. The ingredients, following the recipes never filled the pie pan correctly; there was not enough dough, there was not enough filling. My solution to that, of course, was just to size the recipes up to fit the pie pans. Now, what she told me was that our recipes in older cookbooks, in decades prior to this, were sized for the size of vessels that we had at that time, which were substantially smaller than what we have now. A full-sized pie, the pie pan is very different. The size of a piece of pie that is cut now is probably one-and-a-half to two times the size-Suzy Chase: Oh my gosh.Kate McDermott: Of a piece of pie that we ate in, say, 1950. I think this is also true with many of the dishes that we make now, the serving sizes. It is not necessarily that, "Oh, we should be cleaning our plate" as our mothers told us to do. When our plate is so overfilled that really I look sometimes at plates of food that come to me at a table in a restaurant and I say, "This could feed four people."Suzy Chase: Well, come to New York City because it's the exact opposite. It's like a tiny nugget.Kate McDermott: Well there's probably a balance there somewhere-Suzy Chase: Yes.Kate McDermott: More than a tiny nugget but more than the whole casserole on your plate. "Less" than the whole casserole on your plate, sorry.Suzy Chase: It's so hard to get your mom out of your head, though, saying, "Clean your plate."Kate McDermott: Oh yeah, yeah. I know for me, there were things that she really worked hard to get me to eat. I was not fond of vegetables when I was young, so I spent many an hour at the table. I couldn't leave the table until my plate was clean, and I know she was just trying to get me to eat my vegetables.Suzy Chase: For you, every morning is a different painting. Tell me about Duncan and his breakfast hash.Kate McDermott: Well, my son Duncan has been in the kitchen with me since always. He loves to be in the kitchen. He does many other things also, but he's really competent over these years of being in there with me of now taking on kitchen responsibilities in his own house and when he comes over here. He loves to cook for lots of people. I remember at the home of one of his girlfriends one time, her dad says, "Oh we love it when Duncan comes over because he immediately goes in the kitchen and starts cooking," and many times what he's making is his breakfast hash, which started by just going in and chopping up pretty much whatever was in the fridge or [inaudible 00:05:52]. There always were potatoes. He loves bacon. Who doesn't love bacon? He likes to season things highly, actually. He would just chop and chop and cook and cook, and started making this hash. Usually when people would get up in the morning, if I had a house full of people, the house was already smelling like breakfast and Duncan was in the kitchen cooking. When you get up and you smell something great like my son's cooking, or if I may be so bold, some of my cooking, it's just a wonderful way to start the day.Suzy Chase: One photo in the book that I love is on page 28; it's a few of your cookbooks. You read cookbooks like novels. What was your first cookbook, and what's your favorite cookbook?Kate McDermott: Okay, well my first cookbook as it is shown in there is "Betty Crocker's Cookbook for Boys and Girls." I still do have my original copy and that is the copy that you see. All those cookbooks that are on page 28, those are my cookbooks. That was my first one, and I loved looking through the pages and picking out what I was going to make. I think that's translated now into continuing to read cookbooks as if they were novels, and picturing me in the kitchen, my hands chopping the vegetables, my hands making whatever it is. You kind of can read the recipe and imagine the smells and the textures. My favorite cookbook, oh my goodness. I probably would say, well I love Marion Cunningham's "The Fannie Farmer Cookbook." It's just like a good, old friend to me, but also one of my favorites is "The Tassajara Bread Book." Not so much that I bake out of it anymore, but just because it's like a talisman to me. It's how many of us in the generation that grew up in the '60s and the '70s, it's how we learned to make bread.Suzy Chase: What year was that cookbook put out?Kate McDermott: That cookbook was put out, I believe, in 1970-something. It was at least out by the mid-seventies I believe.Suzy Chase: Okay. Speaking of old friends, you also have various story time sections, and one was when you met Marion Cunningham-Kate McDermott: Mm-hmm (affirmative).Suzy Chase: The woman who revised "The Fanny Farmer Cookbook." Reading that piece made me feel like you hit it off immediately. Describe that.Kate McDermott: We did. I was on the farm in California, at Frog Hollow. Great stone fruit orchard, wonderful fruit there, and I was there for a wonderful celebration of Alice Waters' edible food yard, her project. It felt like everybody in the world was there, including Marion, and of course I was just agog at like, "Oh my God, here's this person and here's that person," and there was Marion. It was a very, very hot summer day. There was going to be a tour of the orchard, and it was too hot for Marion to go out. I absolutely said to her, "Well I'll stay behind" because being now a north-westerner, although I was transplanted; I was originally from Santa Barbara, as a north-westerner now, anything above 60 degrees was hot to me and I was delighted to stay behind. We went up to the farm office, which was air conditioned, and sat together and had a wonderful, one-hour conversation one-on-one about things that we both felt were important: family, family at the table, the table, putting meals on the table, gathering friends and family. It was absolutely one of the most amazing experiences of my life. I got to hear very interesting things about her too, that really what she had wanted to do in life was to have a garage and be a mechanic.Suzy Chase: Oh wow. Really?Kate McDermott: Yeah, absolutely. Anyway, after everybody came back, then we went out into the orchard where the big table was set in-between the rows of peach trees. She just motioned and said, "You sit right over there." It was just such a magical evening. I saw her after that when she came up to Washington to speak. She greeted me like I was her long lost best friend. It was so amazing.Suzy Chase: Oh wow. You'll always remember that.Kate McDermott: Oh totally, and I have a picture of that day. Actually, I have a picture of myself at the farm on that day, but the one that I love the most is when she was in Washington and I have a picture of her signing my very dog-eared copy of her cookbook, "The Fanny Farmer Cookbook." She looked at it and said, "I think this would take the prize for the most used."Suzy Chase: What an honor.Kate McDermott: Oh yeah.Suzy Chase: How old was she when you met her?Kate McDermott: Oh, she was I believe in her eighties at this point.Suzy Chase: In the High Noon section of "Home Cooking," you have the "Good Old Butter Sandwich," but your spin on it is that you have re-imagined it in 10 different ways. Describe the one with peppers and arugula.Kate McDermott: Oh, this is one of my favorites. So you're going to take some bread, and if you like, my mom used to spread an extra layer of butter on our nut butter sandwiches. That's optional, and then I like to put almond butter on mine. Then I place on there the arugula, a nice little bit of arugula on one side, and on the other side I place my favorite red peppers. My favorites are Mama Lil's Picked Hungarian Goathorn Peppers, and I liberally put those on. Sometimes maybe I'll put a little sprinkling of salt if I feel like it too, and then I put it together. You can either eat it like that, or some people I think grill these things too. It's just delicious, and I was inspired to do this when I realized when I go to restaurants, many times there'll be peanuts in a dish or nuts in a dish, and peppers. I thought, "Well why can't I be doing this with a peanut butter sandwich?" I just tuck this stuff in, and it's really good. Suzy Chase: I can't even imagine it in my head. That's how crazy it sounds.Kate McDermott: Give it a try. Some of the peanut sauces that we have, like with spring rolls, sometimes those will have a little bit of sweetness to it. If you like, this is not mentioned in the book; this is just for you, you could also take a little tiny pinch of sugar and put that in the sandwich also just to bring it up a little bit.Suzy Chase: Fall is hearty soup season, and I love a good bean soup. What are your three ways to cook beans?Kate McDermott: Okay.Suzy Chase: Hit it.Kate McDermott: You got it. The first way is to soak the beans overnight, the long way. Actually, you bring them to a boil and then soak them overnight, and then the next day you cook them until they're soft. The second way is to bring them to a boil for five minutes, then let them sit for a little bit, and then you cook them for another couple hours. That seems to work just fine too, so that's the medium way if you have forgotten to soak your beans overnight. The third way is to get out the can opener and open the can. That works really well too.Suzy Chase: That's my favorite.Kate McDermott: Mm-hmm (affirmative).Suzy Chase: I just got a ham hock from my butcher too. You just put it in some white beans, and-Kate McDermott: Yes.Suzy Chase: Oh my gosh, the best.Kate McDermott: I was just visiting some friends. We had a lovely meal of black-eyed peas, which they did in the same way of soaking the beans and then they did a ham hock, but even if you didn't have that, I think pork belly's always good.Suzy Chase: Oh yes, totally. So I'm not sure why, but one thing I hate to make is salad. You have the perfect answer to my disdain for salad-making-Kate McDermott: I do?Suzy Chase: The Make-Ahead Layered Salad. Describe that.Kate McDermott: Well, that salad is a very retro salad from the '50s and '60s. You really just shred lettuce, you chop pretty much whatever vegetables you want, and make sure that you have different textures in there so that there's some crunch as well. Then, you kind of seal it all in with a mayonnaise topping and let it sit in the fridge overnight or for some hours, and it's ready to go. You just sort of toss it all together if you'd like, and that's it. It's made its own dressing pretty much, and it's like salad ready to go.Suzy Chase: What do you put in the mayonnaise part of it?Kate McDermott: So, the dressing for the Make-Ahead Layered Salad is super easy. You take a couple cups of mayonnaise, which sounds like a lot but remember that this is a big salad and it's going to be spread out quite liberally. Put in some sugar for sweetening it up a little bit, some seasoning salt. One of my favorites is Spike, and some garlic powder. You can either mix it together or you can spread the mayonnaise completely over the top and then sprinkle all of those dry ingredients over the top of the mayonnaise. It'll kind of seep in there and flavor it, and then also you put some Parmigiano-Reggiano on top of that. It's quite good. Now right before you serve it then, sprinkle it with some crumbled hard-boiled eggs and bacon. It's always better with bacon, right?Suzy Chase: I'm going to make that for Thanksgiving.Kate McDermott: I think you'll like it.Suzy Chase: I can do that the night before. Kate McDermott: Yes you can.Suzy Chase: Well there you go. On page 204, you write about how to roast a chicken. I made that chicken the other night, and I always forget how easy it is to roast a chicken.Kate McDermott: That is so true. When I was a young cook, I was petrified of roasting a chicken for some reason. When I finally just took the bird by the legs and decided to do it, I found that it's very, very simple. The recipe that I have in "Home Cooking" really requires nothing more than a vessel to put the chicken in. Just salt and pepper it both on the inside and the outside. If you want to stuff it with whatever fresh herbs you have; it could be rosemary, oregano, sage, whatever you have. If you want to put some garlic on the inside, you can do that. If you don't anything other than salt and pepper, that's fine too, and you toss the bird into an oven that is at 350. 90 minutes later, it comes out and it's done. You can baste it if you want; you don't have to baste it. It comes out every time.Suzy Chase: I made little slits and I stuck roasted garlic into the slits.Kate McDermott: That's a classic. That is so yummy.Suzy Chase: It was so good, and then the next day I made ramen for my little boy, so it's great.Kate McDermott: So you had the chicken to be able to put in it.Suzy Chase: Yeah. Kate McDermott: Mm-hmm (affirmative).Suzy Chase: So good. For my segment called My Last Meal, what would you choose for your last supper?Kate McDermott: A simple piece of bread hot out of the oven slathered with butter would be right up there, and a perfect peach with juice with juice that would be dripping down my chin that we could all share and pass it around, and maybe some home-pressed cider. I would want to be sharing this with lifelong friends and of course my son, and hopefully I would have some grandchildren at that time. Hint, hint, Duncan if you're listening.Suzy Chase: No pressure.Kate McDermott: No pressure at all. I think that last meal is more who you're sharing it with and the memories. Quite frankly, I hope I go out laughing.Suzy Chase: Where can we find you on the web and social media?Kate McDermott: You can find me at artofthepie.com. I am on Instagram @KateMcDermott, and I am on Twitter @KateMcDermott. On Facebook, you can either find me at Art of the Pie and then my personal page is Kate McDermott.Suzy Chase: You and Marion Cunningham agreed that the kitchen table is one of the most central places in the home. That is so homey and comforting just like the recipes in this cookbook. Thanks so much for coming on Cookery by the Book podcast.Kate McDermott: Thank you so much, Suzy, and to your listeners, just cook. It's easy.Suzy Chase: Follow me on Instagram @CookeryByTheBook. Twitter is @IamSuzyChase, and download your Kitchen Mixtapes, music to cook by on Spotify at Cookery by the Book. As always, subscribe on Apple Podcasts.

On this week s show, we re celebrating the 4th of July holiday by savoring the remarkable diversity that shapes America s food culture. In her latest book, historical gastronomist Sarah Lohman identifies eight flavors that she believes form the foundation for that elusive term, "American cuisine." Sarah tells us about an edible history that goes beyond hamburgers and apple pie to delve into ingredients as diverse as sriracha and msg. Then, we speak with Gabrielle Langholtz, author of America The Cookbook. Gabrielle s tome of a cookbook spins a yarn about American identity through the immigrant stories and recipes that created American food as we know it. New Orleans natives Linda and George Meyers have taken their love of cooking and travel around the globe. The couple recalls their many adventures opening cooking schools in Italy, Mexico, and Cuba. And finally, we become "as American as apple pie" with Kate McDermott, also known as "the Piechiatrist." Kate has hosted workshops and written books on the craft of pie making, including the James Beard Award nominated title, The Art of the Pie.

Everybody knows Thanksgiving is all about that gorgeous gravy. Get the gravy right, and you’ve not only won Thanksgiving dinner, you’ve also won the leftover game for days to come (gravy is what makes those leftovers possible, after all). For the feast, it warms and flavors the made-ahead turkey and feels glorious in your mouth. Later that night, sandwiches. The day after that, any gravy left makes for a silky turkey soup. (You can thank Chris Prosperi for that tip). Also this week: Kate McDermott, a phenomenal pie baker and pie teacher (she runs a Pie Camp!) takes all the anxiety out of making pie from scratch. She shares recipes from her new book, Art of the Pie, for Cranberry Pie—stunning!—and a nuanced Pumpkin Pie. Kate also shares her savory Sausage and Apple Pie recipe (Sunday dinner inspiration!). Alex Province offers up two beautiful wines at two price points, so you’ve got options for a host gift and the feast. Finally, Faith was inspired to create a side dish worthy of the holiday. Her Shaved Brussels Sprout Salad with Prosciutto goes with everything on your holiday table. That’s a promise. Aired: November 17, 2016 Photo: Copyright © 2015 by Andrew Scrivani CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert • Kate McDermott — author of Art of the Pie MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “Gravy,” Dee Dee Sharp • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “Cutie Pie,” Boyz II Men • “Sweet Potato Pie,” Ray Charles and James Taylor • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Episode 014-  This show has a lot of news and reviews that you can use! Program Note:   If you have a favorite MRE, call the listener line and tell me about your favorite! (716) 427-GUYS (4897). If you served in the military, you've enjoyed field rations.  Okay, "enjoyed" is most assuredly not the best word but you have at least eaten them.  The anniversary of my enlistment date into the Marine Corps is coming up so I am preparing a show on MREs, C-Rations, etc.  Please include: Your name Where you're calling from Branch and years of service Your favorite MRE and why If you don't want to call, create a voice memo on your smartphone and email it to gabe@guysandfood.com.  I will include your comments in this future episode. Update how my food sacrifices have been going during Lent. This presented some challenges while as my family did a test drive of the Hello Fresh meal delivery service.  You'll recall, I did a review of Blue Apron in Episode 010 of Guys and Food. I just started watching Chef's Table on Netflix and I can heartily recommend it.  I will tell you why. Because my brother-in-law is German, while at a library sale I picked up The New German Cookbook by Jean Anderson and Hedy Wűrtz. I review that book and tell you about about a newly discovered food  that is now a family favorite. I finally got to bake the Maple Cream Pie (page 152) from Pies and Tarts by Kristina Peterson Migoya that I've been discussing.  In the spirit of full disclosure, I had a problem with my first attempt at the the all butter pie crust, so I will tell you what I did to fix that. One pie is never enough and since March 14th was Pi Day (3.14 get it?!) I also made a Chocolate Silk Pie with a Graham Cracker Crust (page 502) from Pie by Ken Haedrich.  I tucked into Art of the Pie by Kate McDermott. You'll hear my review of that.   Incidentally, this book was nominated for a James Beard Award. Also nominated for a James Beard Award, is The Sporkful. The show's host, Dan Pashman was on Episode 005 of the Guys and Food podcast.  Kudos to a really nice guy! All of the links here are for your use and enjoyment.  None are affiliate links.

On today's episode Adam and Jill are celebrating the upcoming launch of the latest Big Library Read event by chatting with Kate McDermott, author of Art of the Pie, which was selected as the eBook readers around the world will be reading at the same time starting March 16th as part of the largest digital book club on earth. Kate shared how she got started baking and how she makes her living in the world of Pie. We have been craving sweets ever since so apologies in advance if you do as well. You can learn more about this reading event at http://biglibraryread.com.   Say Hello! Find OverDrive on Facebook at OverDriveforLibraries and Twitter at @ProBookNerds. Email us directly at professionalbooknerds@overdrive.com   Music "Buddy" provided royalty free from www.bensound.com   Podcast Overview We're not just book nerds: we're professional book nerds and the staff librarians who work at OverDrive, the leading app for eBooks and audiobooks available through public libraries and schools. Hear about the best books we've read, get personalized recommendations, and learn about the hottest books coming out that we can't wait to dive into. For more great reads, find OverDrive on Facebook and Twitter. 

Kate McDermott, award winning author of Art of the Pie, stops by the Preheated studios and shares some of her pie wisdom with Andrea while Stefin is taking a much-deserved holiday. Of course, we could talk to Kate all day long about pie techniques, tools, and tricks, but we decided to focus on a topic closer to our hearts - the emotional and spiritual aspect of pie baking.  We hope you'll enjoy our chat! Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find all of the recipes on their baking website, www.preheatedpodcast.com. Join the fun!

Guest host David Leite talks to Augusten Burroughs about the latter's new memoir, Noelle Carter explores the food of Lima with Virgilio Martinez, and Shauna Sever discusses Italy's history of food preservation with Domenica Marchetti. Plus, David builds the perfect pie crust with Art of the Pie's Kate McDermott, and Lynne Rossetto Kasper checks in with Jekka McVicar on the wonders of lemon balm.Broadcast dates for this episode:June 10, 2016

I connect with Kate McDermott, of Art of the Pie, who shares her thoughts on concerts and meals, how aromas can transport you, and how comfort foods remind us of being with our loved ones. You don't have to be Catholic to serve Baked Stuffed Tuna Rolls. They are great any day of the week on anyone's table. Connect with us: The Heritage Cookbook Project @theheritagecookbookproject on Instagram The Heritage Cookbook Project on Facebook The Heritage Cookbook Project on Pinterest Art of the Pie @katemcdermott on Instagram @katemcdermott on Twitter Kate's Cook Books Art of the Pie Home Cooking with Kate McDermott Thank you to our Sponsor Bob's Red Mill for keeping my pantry full of fabulous flours and baking products! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.