Podcasts about kitchn

I interview Brittany about the transition of Neptune from Pisces to Aries, and what we might expect coming...!Thank you, Brittany!This is a video podcast on Spotify and YouTube.Want to know more about Brittany?Brittany Pastuhov is an astrologer and astro-empowerment coach based in Southern Vermont. Brittany started her astrology practice in 2016, after four years of serious astrological study and a lifetime of interest in the occult. She trained as a life coach with IICT and began coaching her clients to greater confidence and authenticity in 2018. Brittany is the author of Spellwork for Self-Care and the tarot expert behind A Jane Austen Tarot Deck. She pioneered and wrote literary horoscopes for Penguin Random House from 2017 - 2022, and has been featured in Wanderlust, Honeysuckle Magazine, Kitchn, on the podcasts Coffee and Divination and That Witch Life, and elsewhere. She is also the host of her own podcast, Third House, a show for the ambitious witches who want to use astrology and magic to create their dream careers and lives. As a modern Western astrologer, Brittany's chart readings are informed by the school of Evolutionary astrology and recent research into traditional Hellenistic techniques, as well as her intuitive abilities. She aims to inspire her clients. Her goal is for every client to leave a session feeling more confident in themselves and their path.Website: brittanypastuhov.comThird House Podcast on YouTube: https://www.youtube.com/channel/UC3JYqwdelQ9etn7tjjW5KPgBrittany on Instagram: https://www.instagram.com/brittany.pastuhov/Special thanks to our Sponsor, Everclear.com, where you can find the clarity you need to create the life you deserve from psychics and empaths. Everclear Advice App in app stores, and you can also use the website.Support the podcast! Subscribe and listen - that is the BEST support!Thank you for watching and listening.

We go on a real rollercoaster of emotions this episode, and we take you on the ride along with us! We continue defending Paige DeSorbo and we absolutely will not stop. We talk about women's (lack of) health care, life after death, and what it's like navigating a world without people we love. And then we talk about what happens after death, like literally. We would LOVE to hear what you think happens when we die #askingforafriend.Thank you to our sponsors, Rusty Nickel Brewing, Money Man Nick, Jess in the Kitchn and Roofs By Bryan!

We've talked about pasta recently, but in this episode, we dig into noodles. From noodle soups to a range of Asian noodle dishes, we talk about the delicious things we like to make. Just try to listen to this on without your mouth watering.Recipes and resources mentioned in this episode:The Kitchn guide to Chinese noodlesVietnamese rice noodle salad bowl (Vietnamese Food Any Day)Ever-Green Vietnamese, by Andrea NguyenUmami garlic noodles (Vietnamese Food Any Day)Sesame brown butter udon noodles (NYT)Pressure cooker miso chicken ramen with bok choy (NYT)Pressure cooker beef pho (NYT)Perfect instant ramen (NYT)Peanut butter noodles (NYT)Gochujang butter noodles (NYT)Super simple ramen (Japanese Cookbook for Beginners)Bulgogi with noodles (Maangchi's Big Book of Korean Cooking)Noodle soup with kimchi seasoning (Maangchi's Big Book of Korean Cooking)Join our Cookbook Club!Our Instagram, @cookbookclubshowE-mail us: cookbookclubshow@gmail.comFind Renee and Sara on Instagram: @hipchickdigs and @realtor_saragrayOur sponsors: Dropcloth SamplersCook along with us! Our next cookbook episode (airing 3/19/2025): Woks of Life, by the Leung Family

What if you could create indulgent meals at home—without spending hours in the kitchen?We all crave meals that feel luxurious and special, whether it's for a date night, a dinner party, or simply treating yourself. But too often, indulgent cooking feels intimidating or overly complicated. This episode explores effortless ways to bring decadence to your table using simple techniques and a few game-changing ingredients you probably already have in your kitchen.By the end of this episode, you'll:Learn the secret to making the creamiest, dreamiest risotto - without all the stirring! Turn a humble ingredient into a rich, nutty dressing that makes a salad feel indulgentDiscover both savory and sweet dishes that have a big wow factor with 5-ingredients or lessTreat yourself to the kind of rich dishes that fill your kitchen with delicious aromas and big flavors—press play now!***Links:Brown butter vinaigrette by Tami Weiser for The Kitchn. Make sure your lettuce comes up to room temp, as advised by Jennifer McLagan in the “Double Butter Salad” recipe from her cookbook, Fat .Parmesan oven risotto from Smitten Kitchen, and an Instant Pot version of risotto from Our Salty KitchenSheet pan roasted sausage and grapes by Sheela Prakash for The KitchnAnd Smitten Kitchen's harvest roast chicken, olives, and grapes Justine Doiron's spicy tomato beans with hot honey Garlic and lemon buttery beans from The Mediterranean DishCarbonara in a jar from GrubstreetCheese fondue night from The Kitchn 5-ingredient chocolate mousse from Nagi Maehashi (with video too!)Silken tofu chocolate mousse from As Easy As Apple PieSkillet chocolate chip cookie by David Turner from King Arthur Baking ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook...

Kiera Wright-Ruiz has an impressive resume: food writer with creds in The New York Times and Bon Appétit. Photographer for big-name brands including Taco Bell. Recipe developer for the Japan Times, The Kitchn and Food52. Picture book author.We could go on.But perhaps most impressive is the vulnerability Kiera displays in her latest work, My (Half) Latinx Kitchen. Part cookbook, part memoir, the book explores her multicultural roots through a lens of food. Between mouthwatering recipes, photos and illustrations are personal essays about her mixed heritage (her father is Ecuadorian, and her mother is Korean), father's drug addiction, time in foster care and other personal subjects not usually found in a recipe book. The result is a work that will feed both your body and soul.Dalia chatted with Kiera, who grew up in South Florida and now lives in Tokyo.Related episodes:Talking Seoul Food with Miami's 2 Korean GirlsFor Storyteller Natasha Samreny, Multicultural Family Dinners Set the Table for a Comedy CareerFrom Florida to France: Food Writer Jamie Schler on Cooking with Oranges, French Hotel Life and More

There's almost too much to break down this week, and most of the items seem to start with the letter B. First of all, Go Bills FOREVER, and we look forward to the Kendrick Lamar concert in a few weeks. We go down the rabbit hole of the Baldoni v. Lively sitch that has us ALL conflicted on what to believe and who we need to throw shade at. Then we go down the deeper Bravo rabbit hole of the RHONY finale heard round the world. Seriously, this was INTENSE and we are all still reeling from that episode! Thank you to our sponsors Rusty Nickel Brewing, Roofs by Bryan, Nick Ludwa our Money Man, and Jess in the Kitchn!

We're just trying our best to get through the season! In true holiday spirit, Faith gets a visit from the Ghost of Bills Games Past as she learns the true magic of a snow covered Buffalo Bills game. The life of luxury and heated suites ain't all it's cracked up to be! Anna "chats" about her new weird admirer with the service rep from a certain famous sports brand (plot twist, she ISN'T the one who made it weird)! We take a deep dive into Gabe's being the Live Whatnot, and if there are any typos it's because Anna's nails are soooo long! And of course we break down the Rise of Dorit, and the other housewives giving us actual authenticity for once! Thank you so much to our sponsors: Jess in the Kitchn, Money Man Nick, Rusty Nickel Brewing and remember to celebrate Giving Tuesday with Roofs by Bryan!

Do you feel overwhelmed by the onslaught of Thanksgiving recipes and techniques coming at you?Tune into our episode to unlock your best holiday meal. We're covering 5 essentials: classic roast turkey, the creamiest mashed potatoes, rich gravy, an exciting veggie side, and a stunning dessert.By the end of this episode, you'll discover:Reliable tips and techniques for the perfect (never dry) turkeyThe secret to creamy, make-ahead mashed potatoes Simple, standout touches to veggies sides and desserts that will impress your guests Listen now to create a Thanksgiving feast filled with essential dishes and expert tips that guarantee a smooth, memorable holiday! ***Sign up for our newsletter here for special offers and opportunities!***Links:Classic plug-in turkey roaster, How to dry brine a turkey from The Kitchn, and a digital meat thermometer, and Sonya's go-to roast turkey Turkey stock from roasted turkey wings from How Sweet Eats, and Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severson for NYT CookingUltra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit, or perfect mashed potatoes (no special gear required) by Elise Bauer for Simply Recipes, and to reheat mashed potatoes from The KitchnHetty Lui McKinnon's sticky gochujang brussels sprouts from her cookbook

Tamron Hall and Lish Steiling join us to discuss their book “A Confident Cook,” where they share empowerment and excitement with those who are just beginning to cook. This book is packed with scrumptious recipes as well as cocktails and mocktails. Throughout, Lish and Tamron chat, teach, learn, and inspire you to keep it going in the kitchen. Tamron Hall is an Emmy Award-winning television host and executive producer of the syndicated talk show, "Tamron Hall," a best-selling author, and a self-taught cook. Born and raised in Texas, Tamron had her culinary senses ignited at an early age by her grandfather, BBQ pitmaster Louis Mitchell, and their bond developed around food. She has guest judged on the Food Network's “Beat Bobby Flay” and “Emeril Live,” and she's a longtime supporter and participant of leading culinary events such as the James Beard Awards, Food & Wine Classic, and New York City Wine & Food Festival. Lish Steiling is a chef, food stylist, recipe writer, and James Beard-Award and Emmy Award-winning culinary producer. She is a co-founder of the brand The Taste Curators and is a regular chef on Epicurious's YouTube channel. Lish was also a champion on Food Network's “Chopped.” She has worked for and contributed to the Today show, Food Network, The New York Times, the Tamron Hall show, Vanity Fair, and the Kitchn, among others. Visit http://youtube.com/TalksAtGoogle/ to watch the video.

For a non-political podcast, we get a little political. But Faith does it in a super sweet, non judgmental way, and Anna sounds more like Daria. We take some time to share where you can find the real facts on Prop 1 (or at least the 2 legit websites we found while recording) and Faith really gives Elle Woods a run for her money with her legal jargon. What we think we can all agree on, is that this feels less like our country is red v. blue, and more like it's all a super spooky purpley-grey and it's giving Folklore. Shout out to our sponsors: Roofs by Bryan, Rusty Nickel Brewing, our favorite CFP Nick, and Jess in the Kitchn!

In today's episode, we chat with Joy Wilson, the founder and chief sweet tooth behind the beloved blog, JoytheBaker.com.Since launching in 2008, Joy has grown her platform into a baking empire, amassing over half a million Instagram followers. Along the way, she's published cookbooks, served as editor-in-chief of the biannual Joy the Baker Magazine, and created the popular Camp Joy—an experience inspired by her viral backyard camping and cooking video series. Joy's work has been featured in Food52, New York Magazine, The Kitchn, Better Homes & Gardens, and Sunset Magazine, just to name a few. In this episode, we dive into Joy's love for classic baking techniques, how she manages the ever-growing Joy the Baker brand, and what it was like to co-author her latest children's cookbook, The Life-Changing Magic of Baking, with her father.

This episode takes LOTS of twisty turns as we have one of our favorite people, Alex (of THE Alex and Brian) on as he has been thrown into his 30's! We chat about Faith & Alex's experience seeing Nicki Minaj (and her issue with punctuality), Anna talks about her new boat life, and we end up talking way too much about labias/labias. Faith's daughter even joins us to take a poll (it went pretty well)! And of course we take a DEEP DIVE into The Secret Lives of Mormon Wives. Wow. Just wow. And thank you to this episode's sponsors Jess in the Kitchn, Roofs by Bryan, Finance Nick (Nicholas Ludwa), and Rusty Nickel Brewing!

When Tamron Hall and Lish Steiling first met while working at the Today show, they never imagined that their friendship would lead to endless kitchen adventures filled with laughs, learning, and even tears of pure joy. In A Confident Cook, they share that same empowerment and excitement with those who are just starting to cook. Learn how to select the tools you need (and skip the ones you don't!); how to stock your pantry; and how to cook for one, two, or a whole group. Scrumptious recipes include Baked French Toast with Berries for a crowd, Crispy Fried Chicken, Harissa Roasted Carrots with Queso Fresco, Chai Spiced Pudding, and cocktails and mocktails such as “Not Tonight, Satan.” Get the Book HERE: https://www.aconfidentcook.com “Lucky Tamron to have a gifted teacher like Lish to guide her! This is a perfect first cookbook for anyone who wants to have more confidence in the kitchen. -- Giada De Laurentiis” “Lish and Tamron's passion for cooking and sharing meals with family and friends comes crashing through the pages of this playful compendium of simple, delicious recipes and techniques. The book is chatty and personal with very clear directions on how to really set up your kitchen and become a confident cook. With irresistible recipes like Big Citrus Dutch Baby with Ice Cream Sauce for brunch and Chicken Thighs with Dates and Olives for dinner, I am in—you need this book!” --Suzanne Goin “Get ready for a culinary adventure like no other! A Confident Cook is not your average recipe collection—it's a conversation between friends. Join Lish and Tamron as they deliver simple and tasty twists on your favorite dishes, from classics to weeknight essentials. Get ready to explore a whole new world of deliciousness!” --Carla Hall “A Confident Cook is what happens when two genuine pros collaborate—in this case, a seasoned chef and an acclaimed host/interviewer. Together, Tamron and Lish get at the very heart and soul of cooking, why it matters, how it connects us, and how truly satisfying it can be when done with patience and love. Theirs is a friendship worth celebrating!” --Gail Simmons “Tamron and Lish's cookbook proves that food has the power to connect people together and they invite you along to share in that gift. This book has everything – from how to build your pantry, the gadgets you really do need, cooking basics like eggs and bacon perfectly, how to make risotto as well as delicious recipes like grilled cheese and crispy fried chicken. You can feel the love that Tamron and Lish have for their family and friends by the care and details they put into these recipes and the best part is that they want to share it with us, too!” ABOUT THE AUTHORS: Tamron Hall is an Emmy Award-winning television host and executive producer of the syndicated talk show, Tamron Hall; a best-selling author; a self-taught cook; and a mother. Born and raised in Texas, Tamron's had her culinary senses ignited at an early age by her grandfather, Louis Mitchell, a BBQ pitmaster, and the bond they developed around food. She has guest judged on the Food Network's “Beat Bobby Flay” and “Emeril Live,” and she's a longtime supporter and participant of leading culinary events such as the James Beard Awards, Food & Wine Classic, and New York City Wine & Food Festival. Off air, Tamron enjoys cooking at home with friends and family gathered around the table. Lish Steiling is a chef, food stylist, recipe writer, and James Beard-Award and Emmy Award-winning culinary producer. She is a co-founder of the brand The Taste Curators and is a regular chef on Epicurious's YouTube channel. Lish was also a champion on Food Network's Chopped. She has worked for and contributed to the Today show, Food Network, the New York Times, the Tamron Hall show, Vanity Fair, Giadzy, and the Kitchn, among others. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

Do you have veggies sitting in your fridge that need to be cooked…today? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to make this easy dumpling stir fry; it brings dinner to the table quickly while creating more space in both your fridge and freezer. You'll also be inspired by this unexpected way to cook green beans (no blanching required!), plus a delicious salad that includes both crunchy and grilled elements and celebrates fresh seasonal flavors. Tune in for a quick dose of home cooking inspiration!***Links to from this week's show:A dumpling stir-fry recipe from the Kitchn, similar to what Kari made this weekGrilled green beans from A Couple CooksA marinated kale and green bean salad from Bon Appetit***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Hello, and welcome to another episode of the podcast. Today, I have an interview with cookbook author and food writer Yasmin Fahr. Yasmin is a recipe contributor to New York Times Cooking, Food 52, and the Kitchn and is the author of three cookbooks. Her newest book, Cook Simply, Live Fully, is an ode to flexible, flavorful recipes for any mood. During our episode, Yasmin shares her philosophy and recipes for cooking and feeding ourselves well through real life's inevitable ups and downs as well as some unique features of the book.  Things We Mention In This Episode Join the waitlist for Cookbooks on KDP Yasmin Fahr Cook Simply, Live Fully Science in Kitchen and the Art of Eating Well  

Featured Author:Marisel Salazar Book:Latin-Ish: More Than 100 Recipes Celebrating American Latino Cuisines  Author Bio: I am a bilingual, Latinx New York City-based food writer, restaurant critic, cook, and recipe developer for publications like the Michelin Guide, Zagat, Infatuation, Wine Enthusiast, VinePair, Thrillist, PureWow and more. I am the creator of the guide's popular column Eating Off Duty: What celebrated chefs eat outside their kitchens. I've been featured on NYT Cooking and do recipe development/digital videos for The Spruce Eats, The Kitchn, Food52, Delish, Buzzfeed Tasty, Tastemade and more. I am a member of the National Association of Hispanic Journalists, the Newswomen's Press Club of New York, and the International Association of Culinary Professionals. ExpertiseMy specialties are traditional to modern Latin-ish foods with fun riffs (I am originally from Panama and part Cuban), Japanese food (I lived in Japan for 4 years), Hawaiian food (I lived in Hawaii for 3 years), Spanish cuisine (I lived in Madrid), and wine (I write for top wine publications and studied wine tasting. I love fun wine pairings). My range within the food industry is deep: I cover fine dining, the technical side of cooking, dive deep into cultural context and have interviewed politicians, celebrity chefs, non-food celebrities to undocumented workers. When I'm not writing about food, I write for beauty, health, and wellness publications like Well + Good, PureWow, and mindbodygreen. I also co-author and ghostwrite cookbooks with celebrity chefs and have a treatment for my own cookbook currently in development. On-CameraIn front of the camera: I'm also the host of United States of Spirits on Spirits Network and Driven to Dine on MSG Networks. Catch me on Food & Wine's newest show Beat the Receipt! I am the host of HelloFresh's latest mini-digital series Fresh Takes on Takeout. I've been featured on NY1, ABC10, InsideHook, NYT Cooking and more. Borrowed Time is my debut documentary as host and co-producer, currently in post-edit. It focuses on the effects of Covid-19 on the restaurant industry. Website: https://www.mariselsalazar.com/home Latin-Ish: (August 20) https://www.amazon.com/Latin-Ish-Recipes-Celebrating-American-Cuisines-ebook/dp/B0CK43XP61 ⁠⁠ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

If you're like me, you like to have fun while completing tasks to make them more enjoyable. For those who loathe the organizing process, stay tuned! In this episode, Naeemah chats with Nicole Gabai, Author and Illustrator of The Art of Organizing: An Artful Guide to an Organized Life, and she shares her artful approach to organization and how the organizing process can be colorful and fun. Nicole Gabai is a Certified Virtual Organizing Professional™ with over two decades of hands-on organizing experience. Using her art and design background, she helps people bridge the gap between beautiful and functional to maximize organizing capacity.  Growing up in a very disorganized home, she knows first-hand the challenges, frustrations, and impact these have on our lives. At the age of seven, she began creating organized spaces while attending a Montessori school in Paris, France. Later in life, organizing became her passion!   Working in the fast-paced world of TV production, she used her skills to create organizational systems. Later, when she became an actress and a model, she quickly realized that creating sustainable organizing systems was the key to success.  Being able to understand how freeing it is when your surroundings are organized, she has dedicated her life's work to creatively helping people gain the skills they need to have a well-organized workplace and home.  She is among fewer than 100 people worldwide to become a Certified Virtual  Organizing Professional™.  She founded B. Organized in 1999 and is a Golden Circle member of NAPO (National  Association of Productivity & Organizing Professionals), as well as past historian of the South Florida chapter. She is the author of the bestseller The Art of Organizing: An Artful  Guide to an Organized Life. This artful, engaging, and informative book reflects her extensive knowledge and gives readers valuable tips and techniques to bring a sense of order and balance into their lives. Her unique approach sets her apart from other organizing professionals, and her method was dubbed "ingenious" by The Kitchn.  Prior to founding B. Organized, Nicole served in various jobs in TV production at renowned networks like MTV, Nickelodeon, the Orlando Film Commission, and MacGuffin Films in New York City. She received a BFA in Textile Design from the  Fashion Institute of Technology, attended Parsons School of Design, and worked as a textile designer in New York City for several years.  Nicole has been featured in prestigious media outlets such as TODAY.com, Martha  Stewart, Southern Living, AARP, Real Simple, US News & World Report, Forbes,  Boston 25 News, and more. To learn more about Nicole and to purchase her book, visit her website www.b-organized.net To learn more about Naeemah, visit her ⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠naeemahfordgoldson.com⁠⁠⁠⁠⁠⁠ Follow us on Social Media! ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/organizemeradio⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/OrganizeMeRadio⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/naeemah-ford-goldson/message

Bio: "Hi! I'm Yasmin. Here's a bit about me. Well, a lot about me. A few years ago, I fell in love with the Spanish island of Menorca and have since upended my life as I've sold or donated most of my belongings, save for my cookbooks/books and beloved kitchen items, so I can spend at least half the year in Menorca. You'll find more updates of this particular life period in my newsletter. Food was a happy part of my childhood, likely because my parents were adamant about us gathering around the table for every meal, no matter what crazy schedules we had, and some my favorite memories are around the dinner table. At Cornell University, I planned on being a doctor and even worked at Cedars-Sinai in LA for a year, but I knew deep down that it wasn't the path for me (we always know, don't we?).After making list after list trying to figure out what to do with my life, food and travel kept popping up. So at 23, I moved to NYC to work at a small publishing house and found the Food Studies Master's program at NYU, which felt like a dream come true—we learned about food through the lens of culture, history, politics and so much more, even writing our own food tours in NYC neighborhoods. My final project was a cookbook proposal titled, Dinner with Friends.I then had the very fun job of working on the 2010 Food & Wine cocktail book and freelancing at the magazine. From there, I ran the cooking section of a website as a food editor for two years, when I decided I had had enough of working at a desk and wanted to travel the world. In a fortuitous happening, I became an undercover luxury hotel, restaurant and spa inspector for Forbes Travel Guide for four years, complete with a fake name and credit card (Isabella Harper, if you're curious). She was great. I lived in NYC, LA and London during that time, traveling around the world, from Shanghai to Rio, all over North America, Europe and more, which is when I also learned the joys of traveling alone. During that time, I wrote a weekly recipe column for Serious Eats that, in another twist, became the basis for my first cookbook, Keeping it Simple. The book ended up being much loved (which warmed my heart!), and it's both exciting and surreal what's happened with my career since. Here's a brief summary: I'm currently a regular contributor to NYT Cooking and was also nominated for a Webby Award for my video work with The Kitchn. My recipes and writing have appeared online and in print publications such as The Washington Post, Food52, The Kitchn, Guardian Feast, Today Show Food, Epicurious and others. I've written two more books, and the third Cook Simply, Live Fully is out now!" Website: https://www.yasminfahr.co/about Buy the books: https://www.yasminfahr.co/books ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

In today's episode I speak with Jamie Schler, an award-winning writer specializing in food and culture. Her stories are inspired by a multi-cultural family and 30 years living between France and Italy immersed in the culture.  We talk about cooking, food, chocolate, and how she does her research for newsletter writing and cookbooks! Jamie writes the IACP award-winning food blog Life's a Feast which was named in the Top 100 Food Blogs by both The Institute for the Psychology of Eating and Inspired Magazine; her work has been published in Fine Cooking, The Washington Post, The Kitchn, France Magazine, The Art of Eating, Modern Farmer, Paste Magazine, Leite's Culinaria, deliberateLIFE, among others. She has written for Huffington Post Food since the page's creation in 2010; and she has been featured on Saveur.com, South Carolina Living, RDV des Arts Culinaires, in Elle Magazine France, Living France, and France magazine. She was a finalist for a Saveur Magazine Best Blog Award in the category Best Writing.

We make a lot of cakes! In this episode, we weigh the pros and cons of cake mixes vs. homemade cakes, kid cakes vs. adult cakes and talk about decorations and give you some of our best birthday cake strategies. Recipes mentioned in this episode: ⁠Pineapple upside down cake (Snacking Cakes) Strawberry summer cake (Smitten Kitchen) Devil's food with salted milk chocolate frosting (Smitten Kitchen Keepers) Chocolate Midnight cake (Salt Fat Acid Heat) Toasted coconut cake (Now & Again) Cookbooks mentioned in this episode: Momofuku Milk Bar Mary Berry's Baking Bible Resources mentioned in this episode: Erin McDowell's rainbow frosting The Kitchn's funfetti cake recipe roundup Unicorn cake topper Join our Cookbook Club! Our Instagram, ⁠@cookbookclubshow⁠ E-mail us: ⁠cookbookclubshow@gmail.com⁠ Find Renee and Sara on Instagram: ⁠@hipchickdigs⁠ and ⁠@realtor_saragray⁠ Our sponsor: ⁠Dropcloth Samplers⁠ Cook along with us! Next cookbook episode (releasing 3/20/2024): Modern Comfort Food, by Ina Garten

Anjali Prasertong joins me on this week's episode to explore what it means to approach nutrition through the lens of culture, antiracism, and food equity. Tune in as Anjali helps us think through social justice in food systems, debunk white-washed fantasies of the “perfect” diet, and examine how cultural appropriation shows up in the culinary world. Topics discussed include… Cultural influences on our relationship with food Talking to kids about culture and violence  Popular chefs and culinary appropriation  The “ick” of telling people how to eat as a dietitian The fantasy of the Mediterranean Diet MyPlate and dairy Veganism and diet culture  Racism in nutrition recommendations   Anjali's approach to food now in the context of anti-racism and food systems Making family meals easier  About Anjali:  Anjali is a writer and registered dietitian who focuses on racial equity, public health, and food systems. For several years, she was a contributing editor to the award-winning food website The Kitchn. Her work has appeared in TIME.com, The Chicago Tribune, Yahoo, and HuffPost, and I contributed to The Kitchn Cookbook – a James Beard Award winner – and Food52's Simply Genius. Her path has been circuitous, but it has always included food. She taught English in a small city in Central Japan, and wrote weekly reviews of Japanese candy. She was a personal chef for a family in Malibu. She coached BIPOC food entrepreneurs in New Orleans, and ran a program that helped corner stores in low-income neighborhoods sell more fruits and vegetables. She worked with chef Tunde Wey on a social experiment that charged white diners almost three times more than diners of color for the same lunch. At one point she studied global food security from an old convent in Italy, and ate so much pasta. She also has an undergraduate degree in film, which was perfectly useless when she returned to school to become a dietitian. She brings a wide-ranging and nonlinear experience to her perspective on food and nutrition, and to her writing. Anjali currently lives in Denver, Colorado with her husband and two children. Anjali's Substack: https://anjaliruth.substack.com/  Support the show: Enjoying this podcast? Please support the show on Patreon for bonus episodes, community engagement, and access to "Ask Abbie" at Patreon.com/fullplate Transcripts: If you're looking for transcripts, you can find those on my website, www.abbieattwoodwellness.com/podcast  Social media: Find the show on Instagram: @fullplate.podcast Find Abbie on Instagram: @abbieattwoodwellness   Group program: Looking for more support and concrete steps to take to heal your relationship with food and your body? Apply for Abbie's next 10-week group program: https://www.abbieattwoodwellness.com/group-coaching   Group membership: Already been at this anti-diet culture thing for a while, but want community and continued learning? Apply for Abbie's monthly membership: https://www.abbieattwoodwellness.com/circle-monthly-group    Podcast Cover Photography by Anya McInroy Podcast Editing by Brian Walters This podcast is ad-free and support comes from our Patrons on Patreon: Patreon.com/fullplate

Wes and Jordan experiment with tater tot-inspired latkes.Recipe inspired by the Kitchn's Crispy Homemade Tater Tots and the New York Times' Latkes.Kitchen accessories: chef's knife, food processor, cookie sheet, large mixing bowl, spatula, measuring spoons, parchment paper, cast iron or other high-heat compatible frying pan1.25 lb Yukon Gold potatoes1 tsp baking powder1 egg½ tbsp all purpose flour½ tbsp kosher salt½ tsp garlic powder½ tsp dried onion1 pinch black pepper2 tbsp avocado oilVegetable Oil for fryingPre-heat oven to 450 F.Peel and cut potatoes into 1” cubes, wash off excess starch, dry lightly.Toss and coat with avocado oil and spread in a single layer on a parchment paper-covered baking sheet.Bake until lightly brown and cooked through - 25-30 minutes (depending on your oven).Set aside to cool. You can also rest in the fridge or on top of another cookie sheet full of ice.Once cool, load potatoes into your food processor and pulse a few times to achieve tater tot shrapnel-sized chunks.In the mixing bowl you used to toss the potatoes with oil, add the egg, flour, baking powder, garlic powder, dried onion, salt and pepper, and whisk together.Add potato to the bowl and mix well.In your skillet, heat vegetable oil to 375 F.Transfer potato mixture to the hot pan in heaping spoonfuls, flattening them out in the pan.Fry until brown on one side, flip, and lay out on a plate covered with a few layers of paper towel.Sprinkle with a little bit of extra salt when plated.Serve with apple sauce and sour cream. No other toppings are allowed.Executive Producers: Wes Scoggins, Jordan Tepper, Adam LevinLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/ Hosted on Acast. See acast.com/privacy for more information.

The royal wedding, hot takes on artificial intelligence, and pitching tips- this is an episode you won't want to miss. Today Whitney is interviewing journalist and food writer, Aly Walansky. Aly's work has been featured in publications like The Today Show, Forbes, Food & Wine, Southern Living, The Spruce, FoodNetwork.com, All Recipes, The Kitchn, and many more. Tune in for the full scoop with Aly!  ————— Connect with Aly at alywalansky.substack.com Aly on LinkedIn

We're only two months late and 6 episodes over, but we are finally wrapping up season 5 with the loveliest passive aggressive bow! We talk Faith's daughter's grad party (and add about 3 more verses to the Margarita song), and Anna's encounters with some “spicy” people while just trying to get a damn cup of coffee. It was a real plot twist when Faith started siding with Anna's new arch nemesis… As always, we want to thank ALL of our season 5 sponsors: Jess in the Kitchn, Rise Fitness Studio, Nick our favorite money gun shooting guy, and Rusty Nicke Brewing!

Alexandra Shytsman is a food writer, recipe developer, photographer, and educator.  After getting her professional start at the Natural Gourmet Institute (NYC's premier plant-based culinary school), she struck out on her own to freelance and run her plant-based food blog The New Baguette, in 2017. Apart from running her site, she teaches hands-on cooking classes and food photography classes in NYC.  She is the author of Friendsgiving, co-author of The Complete Vegan Cookbook, and contributor to various media, like The Kitchn, EatingWell, Food52, and Edible Manhattan. She has had her work featured in outlets like Cherry Bombe, HuffPost, and BuzzFeed. Alex has a global palate for healthy food, having moved when she was nine from Odessa, Ukraine to Brooklyn, New York.  You can enjoy Alex's recipes on The New Baguette, Substack, and or take one of her vegan cooking classes in NYC.  We discuss Working at a culinary school Launching a food blog Figuring out what food works best for your body Traditional Ukrainian dishes  Healthy recipes and favorite cooking tools Learn more about Alex at https://alexandrashytsman.com Check out Alex's recipe on her blog https://thenewbaguette.com Website: Learn more about High Vibration Living with Chef Whitney Aronoff on www.StarseedKitchen.com Sponsor: Get 10% off your order of Chef Whitney's organic spices with code STARSEED on www.starseedkitchen.com Learn more about your ad choices. Visit megaphone.fm/adchoices

My guest this week is the hilarious and amazing Elizabeth Passarella, the author of two books, “It Was an Ugly Couch Anyway” and “Good Apple.” She is contributing editor for Southern Living and former editor at Real Simple and Vogue. Elizabeth has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb Magazine, and Apartment Therapy's The Kitchn. Elizabeth grew up in Memphis, Tenn., and graduated with a degree in journalism from The University of North Carolina at Chapel Hill. She lives in New York City with her husband and three children. 4:18 – Elizabeth 101 Elizabeth is a writer and has lived in New York City since 1999, but she's a Southerner at heart. Her books are humorous essay collections about her life, including parenting, marriage, friendships, her faith and some politics. 7:22 – New York City Elizabeth's dad encouraged her to attend college up north and move somewhere different from where she grew up. She finally realized how fun and high energy New York City was. Once she got to New York, she didn't plan to be there long-term, but she felt a spiritual calling that it was home. 19:56 – Books and family Elizabeth's mother is supportive but wants her to stop writing books, especially ones that talk about their family. Elizabeth enjoyed working part-time for magazines and also raising her kids.  A former magazine editor turned literary agent asked Elizabeth to write a book. 25:28 – Green lights from God There were lots of green lights with writing a book. God made it very clear to Elizabeth that she should keep writing. God kept opening little doors, so she kept going. 35:11 – Taboo Christianity It can feel taboo to be a Christian in New York City, but the city has a lot of churches. It's a misconception that there aren't a lot of Christians in New York. 40:21 – Raising kids in the city Elizabeth didn't take her kids to touristy areas in New York City until friends came into town and wanted to see the sights. Living in New York City, space is the biggest thing you give up. Elizabeth has a minivan, but her family mostly walks everywhere. FEATURED QUOTES Once I got to New York, I didn't think it was where I was going to live forever. But it was a cosmic, spiritual transformation in me. I just knew in my bones that this was home. There were lots of green lights with writing a book. God made it very clear that, “You're doing what I want you to be doing. Keep doing it.” It's a misconception that there aren't a lot of Christians in New York. There are a lot of thriving churches here. I'm not always fighting to hold onto God. He's fighting to hold onto me. He's fighting to hold onto all of us. https://www.elizabethpassarella.com/ https://www.elizabethpassarella.com/books

In this episode of The Up-Beet Dietitians podcast, Emily and Hannah are joined by body positivity icon, Andrea (Andy) Mathis. The term “body positivity” has grown exponentially in popularity over the past decade and Andy discusses exactly what it is. As a body positive dietitian, she discusses why it's important to foster a positive relationship with your body and debunks common misconceptions about body positivity. Andy finished off by leaving some great tips for how you can start cultivating better body image. About Andrea: Andrea Mathis, MA, RDN, LD (also known as Andy) is a registered dietitian nutritionist and owner of the nourishing food blogs, Beautiful Eats & Things, and Little Eats & Things. She is also the author of The Complete Book of Smoothies: 115 Healthy Recipes to Nourish, Heal, and Energize. Her unconventional and practical approach to providing wholesome recipes and body-inclusive focused nutrition advice has been featured in the nation's leading media outlets including Good Morning America, Women's Health, Prevention, Huff Post, Shape and many more. She is a contributing editor for EatingWell, The Kitchn, Food and Nutrition Magazine and contributor to Mind Body Green, Well + Good, Parents, MSN, Healthline and others. Based in Alabama, when she's not running after her two boys, Andy enjoys creating content to encourage self-love and promote body positivity. The Beets Deets Bonus Segment Want even more TUD? Listen to our ad-free premium content for a low monthly cost! Andrea Mathis Beautiful Eats & Things https://www.beautifuleatsandthings.com/ YouTube: https://www.youtube.com/@beautifuleatsthings/ FB:  https://www.facebook.com/beautifuleatsandthings/ IG: https://www.instagram.com/beautifuleatsandthings/ Twitter (BeautifulEandT): https://twitter.com/BeautifulEandT Pinterest (BEandThings): https://www.pinterest.com/BEandThings/ TikTok (@beautifuleatsandthings): https://vm.tiktok.com/Jd728bJ/   https://www.tiktok.com/@beautifuleatsandthings/ Little Eats & Things http://littleeatsandthings.com/ FB: https://www.facebook.com/littleeatsandthings/ IG: https://www.instagram.com/littleeatsandthings/ Twitter (LittleEandThing): https://twitter.com/LittleEandThing Pinterest (LittleEandThing): https://www.pinterest.com/LittleEandThing// The Up-Beet Dietitians Website: https://www.theupbeetdietitians.com/  Join Our Course: https://www.theupbeetdietitians.com/course Emily Website: https://www.emknutrition.net/  Hannah Website: https://www.healthwithhannaht.com/

This week, we are talking about how to build a career as a freelance writer. Our guest today is Mackenzie Filson, Freelance Food Writer, and Digital Producer. Mackenzie is featured in publications such as PUNCH, The Kitchn, Delish, and many many others. She focuses on food and beverage blogging and is an experienced ghostwriter in the space. Learn more about the Online Optimism podcast at https://www.onlineoptimism.com/podcast/

Welcome to Episode 1405 on Italian Wine Podcast, today on Masterclass US Wine Market With Juliana Colangelo she will be interviewing Aly Walansky. More about Aly Walansky: Aly Walansky is an award-winning travel and food journalist with over 20 years experience in the field writing for many outlets, from Wine Enthusiast to Food Network, Forbes, TODAY Show, Southern Living, AllRecipes, The Kitchn, and many more. Muck Rack rated her the #1 food journalist of 2022, and she spent much of the pandemic cooking at home, stretching budget and ingredients, for her Instagram audience, so that everyone could be together and cooking together, and no one felt alone. Her Substack, which she sends out six days a week, was recently rated a Substack bestseller and reaches thousands of people each day. You can learn morel by visiting: https://alywalansky.substack.com https://www.instagram.com/alywalansky/ https://muckrack.com/aly-walansky https://alywalansky.contently.com/ More about Juliana Colangelo: Juliana Colangelo is a Vice President at Colangelo & Partners, the leading wine and spirits communications agency in the U.S. Juliana joined Colangelo & Partners in 2013 with previous experience in events, hospitality, and nonprofit development. During her tenure at C&P, Juliana has led the development of the California office, growing the agency's domestic presence to a dedicated office of 13 people with representation of leading wine companies such as Jackson Family Wines, Far Niente, Charles Krug Winery, Foley Family Wines and more. Juliana has completed her WSET Level 3 and her eMBA in Wine Business with Sonoma State University, allowing her to bring a strategic and sales-oriented approach to communications strategy for the agency. In 2021, Juliana was named one of PR News' Top Women in PR in the “Rising Stars” category. In 2022 Juliana became a Vinitaly International Academy Italian Wine Ambassador. To learn more visit: Instagram: www.instagram.com/julezcolang/ Facebook: www.facebook.com/jules.colangelo/ Twitter: twitter.com/JulezColang LinkedIn: www.linkedin.com/in/juliana-colan…lo-mba-04345539/ Instagram: www.instagram.com/colangelopr/ Facebook: www.facebook.com/ColangeloPR Twitter: twitter.com/ColangeloPR LinkedIn: www.linkedin.com/company/colangel…public-relations Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Episode 29: Learn the Four Step LESS Approach to Entertain with Little Stress & More Style    In this episode, Kristie LaLonde interviews entertaining and lifestyle expert, Leslie Lehr.  Leslie shares her simple strategy to breakdown entertaining into four simple steps.  Her strategy makes it simple for you to get organized and plan well for a fun event.  An organized hostess is a happy hostess, learn how you can master the art of effortless entertaining with the Leslie Lehr Living LESS approach!   Leslie Lehr is a content creator and designer with systems, and solutions for clients, social media, TV and publications. As the “Go To” girlfriend, she helps the modern day superwomen live their best life at home, work, and play with Les(s). Leslie shares lifestyle tips, effortless entertaining ideas, inspiring decor details, DIY, organizing solutions, best practices, how to mix “high” and “low, tutorials to achieve an elevated style at an affordable price, and beautiful aesthetics.   Leslie Lehr on TV  ||  Lifestyle Contributor on The List TV, AZ Family 3 TV, & AZ Daily Mix    Leslie Lehr Published ||  Woman's World,  HOMES & GARDENS, Hunker, the spruce, The Kitchn, realtor.com, PHOENIX Home + Garden, Frontdoors,  Uptown, fab AZ, and the Lifestyle Contributor for  THE  SCOUT GUIDE PHOENIX & SCOTTSDALE  -How to Connect with Leslie: www.leslielehrliving.com Email lehrleslie@gmail.com   https://www.instagram.com/leslielehrliving/   -Quick Notes- (01:55) About Leslie Lehr Living (07:20) Growing up in a home that was always ready for impromptu entertaining (12:00) Leslie's style of entertaining now (14:44) Four Step Approach to Entertaining with LESS  (16:49) Creating a list of event details (19:10) What do we need to evaluate? (22:45)  Your system that allows for less stress (28:35) The magic of styling  (30:32) Creative place cards and seating assignments (34:11) Leslie's personal style: timeless with a pop of personality (36:00)  Leslie's idea of gracious hospitality (40:52) Two words of advice that Leslie has for the new hostess (51:55) Speed Round (54:04)  How to connect with Leslie Happy Hostess https://www.happyhostesscollective.com/ -Social Media Links- https://www.instagram.com/leslielehrliving/ Happy Hostess https://www.instagram.com/happyhostesscollective/ https://m.facebook.com/happyhostesscollective     

Sheela Prakash loves this dressing so much she has to buy the anchovies in bulk. She sits down with Jesse to talk about Italy–it's language, its food, and how it's influenced her–and her one recipe for a Simple Summer Greens with Anchovy Vinaigrette. Sheela Prakash is a recipe developer, Senior Contributing Food Editor at The Kitchn, and the author of Salad Seasons: Vegetable Forward Dishes All Year. You can follow her on Instagram @sheela.m.prakash. If you like our show, don't forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. The Ultimate Raw Vegan Bundle https://transactions.sendowl.com/stores/14628/250299 Debbie Adler is a plant-based chef, bakery owner, and the award-winning cookbook author of the critically acclaimed The Mediterranean Plate, Sweet, Savory & Free and Sweet Debbie's Organic Treats. Debbie is a plant-based cooking and baking instructor and her popular online courses Plant Powerful Life GPS, Quintessential Health 360° and The Complete Plant Powerful Weight Loss System have been taken by hundreds of students worldwide. She has been interviewed on NBC's Nightly News, ABC-7's Eyewitness News, CBS Los Angeles and the national superstation WGN. Debbie has been featured in the Los Angeles Times and on NPR's radio show Here and Now. Her recipes have been published in national publications such as Pilates Style Magazine, Naked Food Magazine, Allergic Living, Living Without, Simply Gluten-Free, Delight Gluten-Free, Ventura Blvd, and Low Sugar Living, as well as on popular websites and blogs such as Cosmopolitan, One Green Planet, The Kitchn, Chic Vegan, Austin Food Magazine, and Self. Carrot Icebox Cake By Debbie Adler Makes one 9-inch cake Must Have Cake 18 carrots, peeled and chopped 9 Medjool dates, pitted and soaked for 20 minutes 1/2 cup raisins 1/2 cup chopped raw walnuts 1 teaspoon cinnamon powder 1/2 teaspoon ginger powder Icing 2 cups cashews, soaked for 20 minutes 7 Medjool dates, pitted and soaked for 20 minutes 1 cup coconut water 1/2-inch vanilla bean Toppings Shredded unsweetened coconut Chopped pistachios Must Do 1. Line a 9-inch springform pan with parchment paper. 2. To make the cake: Add the carrots and dates to a food processor and pulse until smooth. 3. Add the raisins and walnuts and pulse until combined. Add the cinnamon and ginger and pulse to incorporate. 4. To make the icing: add the cashews, dates and coconut water to a high-speed blender and blend until smooth. 5. With a paring knife cut a slit in the vanilla bean in the middle, scrape out the vanilla beans and add to the icing. Pulse to incorporate. 6. To assemble the icebox cake: spread 1/2 the carrot mixture to the bottom of the prepared pan. 7. Top the carrot layer with 1/2 the icing. 8. Add another carrot layer and top again with remaining icing. 9. Top with the coconut and pistachios. 10. Freeze for 2 hours or overnight and serve.

OH. MY. GOODNESS. This week we have our very first podcast collab with 2022 Buffalo Spree Best of WNY Best Podcast Winners - Buffalo Happy Hour Podcast!! When we say how much fun we had these two gents, it feels like an extreme understatement!! We discuss what it's like to start a podcast, and the Story of Derek & Mike! Then we play a round of The Newlywed/Podcast Partner game where we spend most of the time explaining the rules to Faith. The drinks were-a-flowing, and SO MANY LAUGHS!! For our 3 male listeners, you're welcome for getting some more testosterone on the podcast! For all the ladies - we were shocked and overjoyed at the amount of information we learned about the male mind, and also got a glimpse at the Hunger Games-like obstacles Mike's poor wife had to compete in to win his heart. Thank you ALWAYS to our sponsors, Rusty Nickel Brewing, Nick our fave finance guy, Rise Fitness Studio & Jess in the Kitchn!!

Anna has spent hours of "research" combing through episodes of Vanderpump and unfortunately for you (or not), she got A LOT to discuss. We don't just discuss Bravo though, we dig real deep and discuss the human behavior of it all! We promise that we will stop discussing this at one point. But it's just not this episode. Shout out to our sponsors Rusty Nickel Brewing, Jess in the Kitchn and Nick our Fave Finance Guy!!

The Ultimate Vegan Health & Weight Loss Bundle: https://transactions.sendowl.com/stores/15779/250300 --------------------------------------------------------------------------------- GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------- Debbie Adler is a plant-based chef, bakery owner, and the award-winning cookbook author of the critically acclaimed Sweet, Savory & Free, Sweet Debbie's Organic Treats and The Mediterranean Plate. Debbie is a plant-based cooking and baking instructor and her popular online courses Plant Powerful Life GPS, Quintessential Health 360° and The Complete Plant Powerful Weight Loss System have been taken by hundreds of students worldwide. She has been interviewed on NBC's Nightly News, ABC-7's Eyewitness News, CBS Los Angeles and the national superstation WGN. Debbie has been featured in the Los Angeles Times and on NPR's radio show Here and Now. Her recipes have been published in national publications such as Pilates Style Magazine, Naked Food Magazine, Allergic Living, Living Without, Simply Gluten-Free,Delight Gluten-Free, Ventura Blvd, and Low Sugar Living, as well as on popular websites and blogs such as Cosmopolitan, One Green Planet, The Kitchn, Chic Vegan, Austin Food Magazine, and Self. https://www.instagram.com/plant.based.debbie.adler/ https://www.facebook.com/SweetDebbieAdler/ https://www.debbieadler.tv/

Aly Walansky is an award-winning travel and food journalist with over 20 years of experience in the field writing for outlets such as Food & Wine, Food Network, Forbes, TODAY Show, Southern Living, AllRecipes, The Kitchn, and many more. Muck Rack rated her the #1 Food Journalist of 2022, and her Substack, which she sends out six days a week to thousands of subscribers, was recently rated a Substack Bestseller. In today's show, we dive into the worlds of Food, Travel & Lifestyle Journalism. We talk about press dinners, lead times, and the editorial process, and review Aly's personal pitching preferences. She also breaks down the difference between a journalist freelance pitch and a PR pitch, subject line winners and don'ts, and more.Here's what you'll learn:How to pitch as a freelance writer to an editor and the difference between a journalist freelance pitch and a PR pitchStandard lead times for the industry at largeHow to get Media to attend press dinners (and are press dinners still even a thing?)How Aly got into the world of food and travel journalismHow Aly uses Substack and manages to keep all of her ongoing projects organizedHear Aly Walansky's pitching preferencesThe importance of formatting a pitch like the journalistic “inverted pyramid”How to craft a winning subject line, and what to avoid when pitchingHear what she's working on currently for different publicationsAnd More!Social media links:Substack: https://alywalansky.substack.com/Instagram: https://www.instagram.com/alywalansky/Twitter: https://twitter.com/alywalanskyLinkedIn: https://www.linkedin.com/in/alywalansky/Facebook: https://www.facebook.com/alywalanskySign up For Lexie's Weekly Insider to Receive Insider Tips, Invites, & More at: https://theprbarinc.com/newsworthy/Instagram: @theprbar_inc

This week we RISE to the occasion with LauRen Gibson from Rise Fitness Studio. Our little podcast studio BURST with the BOSS BABE energy jam packed into one hour! We talk about a having healthy balance, the holidays AND all the retail therapy involved in athleisure! We replaced Anna with her new alter ego Hannah, and you better BET the presence of Hannah levels up the entire episode.. (including the pronunciation of the champagne..). In all seriousness we had an absolute blast with Ren and we are so happy to share our love of her and the entire Rise community and what they do to help our "whoville" town of Hamburg. This podcast is also sponsored by Jess in the Kitchn! Make sure you listen to get her promo code for 10% off your next order! Also sponsored by our finance guru, Nick and our favorite beer, Rusty Nickel.

Debbie Adler is a plant-based chef, bakery owner, and the award-winning cookbook author of the critically acclaimed Sweet, Savory & Free: Insanely Delicious Plant-Based Recipes without any of the Top 8 Food Allergens, and Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.Debbie is a plant-based cooking and baking instructor and her popular online courses Plant Powerful Life GPS, Quintessential Health 360° and The Complete Plant Powerful Weight Loss System have been taken by hundreds of students worldwide.She has been interviewed on NBC's Nightly News, ABC-7's Eyewitness News, CBS Los Angeles and the national superstation WGN. Debbie has been featured in the Los Angeles Times and on NPR's radio show Here and Now. Her recipes have been published in national publications such as Pilates Style Magazine, Naked Food Magazine, Allergic Living, Living Without, Simply Gluten-Free, Delight Gluten-Free, Ventura Blvd, and Low Sugar Living, as well as on popular websites and blogs such as Cosmopolitan, One Green Planet, The Kitchn, Chic Vegan, Austin Food Magazine, and Self.What we talked about:6:40- Introduction to Debbie8:05- Her journey to plant based eating14:05- Having a child with severe allergies16:40- What causes allergies19:30- Debbie's bakery21:45- Entrepreneurship26:15- Her cookbooks31:30- Flours to cook with34:15- Breakfasts36:15- Wrap-upShow notes:Debbie on InstagramDebbie on FacebookDebbie's WebsiteConnect with Stacey:Stacey on InstagramStacey's WebsiteJoin The Herban Farmacy Facebook GroupShop BeautycounterJoin as a Beautycounter advocateSandyBoy Productions Shows:Why is Everyone Yelling?The Illuminate PodcastI'll Have Another with Lindsey HeinThe Ready to Run PodcastSponsors:Green Growers Organic Elderberry Syrup & Elderberry KitsUse code "Holistic" for 20% off and free shipping

Welcome to Episode 1142 in which Marc Millon interviews Emiko Davies & Marco Lami, in this installment of Wine, Food & Travel with Marc Millon on the Italian Wine Podcast. More about today's guests: Emiko Davies is an award-winning Australian-Japanese food writer, photographer and cookbook author based in Italy. Growing up in a diplomatic family, she spent most of her life living in countries other than her own, from China to the USA. After graduating from art school, she ended up in Florence, Italy, in 2005 to study art restoration and fell in love with a Tuscan sommelier. They plan to open their own space for sharing food and natural wine experiences in San Miniato in 2023. Emiko has written five cookbooks, Florentine: The True Cuisine of Florence (March 2016 and a new edition in November 2020), Acquacotta (March 2017), Tortellini at Midnight (March 2019) and Torta della Nonna (March 2021), and her latest book on recipes and the history of Venetian cuisine, Cinnamon & Salt, April 2022. Published by Hardie Grant. She has written about regional Italian cuisine and travel for over a decade. For many years she wrote a regular column for Food52, as well as restaurant reviews for The Good Food Guide, Australia's leading restaurant guide. She is a judge for the Guild of Fine Food World Cheese Awards, develops recipes and writes travel guides for publications such as Financial Times, Corriere della Sera, YOLO Journal, Good Food Australia, The Canberra Times, Saveur, Conde Nast Traveler, Gourmet Traveller, The Sunday Times, The Guardian, Newsweek, The Kitchn, Italy Segreta, delicious magazine and more. Emiko was also nominated as a Rosewood Placemaker for Tuscany in 2021 and you can see some of her exclusive guide to the area here. She was recently named one of 50 powerful women in food. Marco Lami is a top sommelier. His resume includes working with some of Australia's best chefs, like Neil Perry at Rosetta, and Andrew McConnell at The Builder's Arms in Melbourne, and the Michelin starred restaurants of Il Pellicano in Porto Ercole and the Four Seasons Florence. And if you've had the chance to let him choose you a wine, you'll know that it would be a so-called “natural wine,” which we love, and some of you may also know that we are planning to open our own “natural” enoteca, Marilu, next spring. To learn more visit: https://emikodavies.substack.com/p/wine-is-not-natural https://www.emikodavies.com/about/ https://www.instagram.com/emikodavies/ More about the host: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England To learn more visit: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624

Debbie Adler is a plant-based chef and author of the critically acclaimed, award-winning cookbooks Sweet, Savory & Free and Sweet Debbie's Organic Treats. Television appearances include NBC'S Nightly News, ABC-7's Eyewitness News, CBS's Los Angeles News, KTLA's Health Smart, WISH-TV's Indy Style, the nationally syndicated WGN's Lunchbreak, and Good Day Austin. Her recipes have been featured in the Los Angeles Times, NPR's Here and Now, and the national magazines Allergic Living, Simply Gluten-Free, Pilates Style, Naked Food, Delight Gluten-free, Simply Gluten-free, Where Women Cook, and Low Sugar Living. She is a contributor to the popular websites for Self, Glamour, The Kitchn, Cosmopolitan, One Green Planet, and Nutrition Studies by Dr. T. Colin Campbell. Debbie founded LA's first sugar-free/vegan/gluten-free/ allergy-free bakery Sweet Debbie's Organic Cupcakes and is the creator of the popular plant-based programs Plant Powerful Life GPS, Quintessential Health 360°, and The Complete Plant Powerful Weight Loss System.

Edd Kimber is a food writer based in London and is one of the UK's most popular bakers. Winner of the First Great British Bake off, he is also the author of The Boy Who Bakes (2011), Say it with Cake (2012), Patisserie Made Simple (2014), and his smash hit, One Tin Bakes (2020), One Tin Bakes Easy (2021) and the Sunday Times bestselling Small Batch Bakes. Over the last ten years, he has appeared on multiple television shows, including as a resident baker on The Alan Titchmarsh Show, on Good Morning America, Sunday Brunch, Saturday Kitchen, and, of course, on the original series of The Great British Bake Off, of which he is the inaugural winner. He regularly shares his knowledge at cookery schools and food festivals worldwide and writes for multiple publications. His work has been featured in Olive Magazine, BBC Good Food, The Guardian and on The Kitchn, Serious Eats, Buzzfeed, Food 52 and many more. Instagram @theboywhobakes Website: theboywhobakes.co.uk This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Debbie Adler is a plant-based chef and the author of the newly released book, The Mediterranean Plate. She is the award-winning cookbook author of the critically acclaimed Sweet, Savory & Free: Insanely Delicious Plant-Based Recipes without any of the Top 8 Food Allergens, and Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.  During this episode we dig deep into health, to diet or not to diet, shopping on a budget, family-friendly meals and more.  Debbie is a plant-based cooking and baking instructor and her popular online courses Plant Powerful Life GPS, Quintessential Health 360° and The Complete Plant Powerful Weight Loss System have been taken by hundreds of students worldwide. Debbie has been interviewed on NBC's Nightly News, ABC-7's Eyewitness News, CBS Los Angeles and the national superstation WGN.  Debbie has been featured in the Los Angeles Times and on NPR's radio show Here and Now. Her recipes have been published in national publications such as Pilates Style Magazine, Naked Food Magazine, Allergic Living, Living Without, Simply Gluten-Free, Delight Gluten-Free, Ventura Blvd, and Low Sugar Living, as well as on popular websites and blogs such as Cosmopolitan, One Green Planet, The Kitchn, Chic Vegan, Austin Food Magazine, and Self. More on Debbie Adler  https://www.debbieadler.tv/ https://www.instagram.com/plant.based.debbie.adler/ https://www.pinterest.com/sweetdebbies/

This episode we call in backup with half of our most favorite couple, Alex, of Alex and Brian! Alex and Faith give us a play by play of their epic trip to Miami! If you're wondering how much randomly hilarious shit could possibly go down in 48 hours, this episode will answer that. But before they get into the nitty gritty of their trip, we take a very interesting journey into a conversation about cartoon characters, which Faith ends up apologizing about for the duration of the episode. Shoutout to our sponsors this week, Jess in the Kitchn and her AMAZING meals, Rusty Nickel Brewing which will be the demise of Anna, and of course Nick who apparently needs to have a come to Jesus with Alex about retirement! We hope you enjoy the return of wheeze-laughing and epic nights out!

It might be basic, but we don't care. Bring on the pumpkin spice! In this episode, we wax poetic about pumpkin (it's thrifty! it's versatile! it pairs great with nutmeg and cinnamon!) and we round up some of our favorite fall treats featuring this winter squash in all its glory. Resources mentioned in this episode: Perfect pumpkin puree (hipchickdigs) What is in canned pumpkin? (allrecipes) The Kitchn pumpkin bread round-up Recipes mentioned in this episode: Smitten Kitchen pumpkin bread Pumpkin bread (Grand Central Baking Book) Baked pumpkin donut (NYT) Pumpkin bread with browned butter and bourbon (NYT) Pumpkin five-spice ice cream (Jeni's ice cream) Pumpkin maple muffins (NYT) Pumpkin cream cheese muffins (NYT) Pumpkin chocolate chip cookies (NYT) Pumpkin cookies, bread & donuts (Cook for Love) Honey pumpkin pie (Simply Julia) All-butter crust (Alice Waters) All-butter crust (America's Test Kitchen) Pumpkin pie (America's Test Kitchen) The ultimate pumpkin pie (NYT) Fluffy pumpkin pancakes (NYT) Coconut curry chickpeas with pumpkin and lime (NYT) Pumpkin stuffed with everything good (Epicurious) Cookbooks mentioned in this episode: Thanksgiving: How to Cook it Well by Sam Sifton Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 10/5/2022): Now & Again, by Julia Turshen

For further reading, check out “Different Types of Kitchen Thermometers and Their Uses” by Danilo Alfaro on The Kitchn.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Today we're speaking with Laurie Buckle of CookIt Media. Laurie is the CEO + founder of CookIt Media, a digital talent management company with expertise in the food and lifestyle space. CookIt is Laurie's second act, following a career in traditional print – one that included leadership roles at some of the most highly regarded publications in the industry: Bon Appétit, Better Homes & Gardens and the Kitchn. Driven by the idea that influencers were the new content creators, Laurie ditched print and launched CookIt in 2015 with a goal to helping bloggers better understand the business of blogging and its potential. She worked with some incredibly talented creators, playing a key role in helping them shape their brand strategy and growth goals. Laurie still works to help the talent on CookIt's roster find their unique path to success in the ever-changing world of influencer marketing. She also works with brands to help them create impactful partnerships and strategic campaigns that benefit both creator and brand, and result in engaging content that out-performs expectations.

Hi Bakers, Thanks for joining me in the kitchen again! I love this bake!! OK, I love all my bakes but this one is so tasty and just what I want to eat in Summer. I worked really hard developing this crust for pies, galettes, and tarts and I am really happy with the result. You won't be able to tell it's not wheat :) I can't wait to have you try it and let me know what you think. It's just the right texture of crisp and tender with a great buttery taste and the fruit filling is sweet but still tastes fresh and just picked. Make this today and take advantage of all the great seasonal fruit. -Carolyn Summer Fruit Galettes The crust is modified from The Joy of Cooking's recipe for pie dough and the filling is modified from the New York Times and the Kitchn.com recipe for a galette. Crust Dry 2 cups gluten-free flour 1 teaspoon sweet rice flour ¼ teaspoon xanthan gum ½ teaspoon salt 1 teaspoon plain protein powder isolate 1 teaspoon granulated sugar Wet ⅔ cup cold butter, cut into small chunks 2 tablespoons shortening 3¼ tablespoons ice water Add dry ingredients to a medium-sized bowl and whisk thoroughly. Cut in butter and shortening with a pastry blender or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add ice water and mix until just combined. It will be a soft and wetter dough than some pie crusts. Divide into 4 portions for individual galettes or leave as one large one. Roll into balls and flatten into discs. Let dough rest and hydrate in the refrigerator for at least 30 minutes. Galette Filling Sugar Mix ⅔ cup granulated sugar 4 teaspoons corn starch 2 teaspoons lemon zest 2 tablespoons fresh lemon juice a pinch of salt 2 lbs fresh stone fruit or berries Preheat the oven to 400F. In a small bowl mix together sugar and corn starch. Add the remaining ingredients and mix again. It will look like wet sand. Slice large fruits no bigger than ¼ thick or chop in large chunks. Berries do not need cutting unless they are huge. Add the fruit to ¾ the sugar mixture and stir to mix. Roll out the galette crust on a silicone mat or cutting board with some flour on both sides to prevent sticking. Roll into a rough circle about 1/16 of an inch thick. Place the remaining sugar mix in the center of the dough circle extending outward leaving about 1½ - 2 inches clear. Then place about ⅔ cup of fruit in the center piling it up a bit. Gently fold dough edges overlapping the fruit center by about ½ inch. Pleat and fold to make a rough circle. Repair any tears by smoothing them over with your hand or using any extra dough to patch them. Brush the turned-over edge of dough with cream or an egg wash and sprinkle with large grain sugar. Bake individual galettes for 20-25 minutes or until crust is browned and fruit is bubbling hot.** Immediately upon removing the pastry from the oven, brush the fruit filling with apricot or another clear jelly to give it a bit of extra sweetness and shine. Cool for five minutes and then transfer the galettes to a wire rack to cool thoroughly before eating. My favorite flavor was plum and nectarine berry. Enjoy and let me know your favorite flavor! **If you decide to make one large galette, it should take about 35-40 minutes to bake. --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

Meet us at the table as we discuss with author Elizabeth Passarella why southerners are the very best at throwing funerals. After all, it's our opportunity to do more than provide closure, we experience the grief together, with deviled eggs, tissues, and a chance to reflect on eternity. Elizabeth is a contributing editor for Southern Living, where she writes the funniest and most heart-felt columns! A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb Magazine, and Apartment Therapy's The Kitchn. She grew up in Memphis, Tennessee, and graduated with a degree in journalism from The University of North Carolina at Chapel Hill. Elizabeth lives in New York City with her husband and three children. We interviewed Elizabeth back in Season 3 about her book: "Good Apple: Tales of a Southern Evangelical in New York." Check out that episode here: https://apple.co/3J5ji0n On this episode, we referred to the Southern Living article that led us back to Elizabeth, check it out here: https://bit.ly/37cwOC1 Want to connect? Join our Patreon Community of supporters for bonus content, perks and SWAG: https://www.patreon.com/steelmagnolias Sign up for our mailing list: https://mailchi.mp/e3cef217a5e7/sweetnews  Instagram @SteelMagnoliasPodcast Transcript available at: https://steelmagnoliaspodcast.com/episode/southerners-throw-the-best-funerals        

This episode originally aired on 2/21/2020. New episodes coming soon. Learn about whether people think in words or in pictures; why brussels sprouts really are tastier than they used to be; and why buying luxury items might make you feel like an impostor.Whether People Think in Words or Pictures by Ashley Hamer (Listener question from Alicia)(2020). Twitter. https://twitter.com/KylePlantEmoji/status/1221713792913965061Heavey, C. L., & Hurlburt, R. T. (2008). The phenomena of inner experience. Consciousness and Cognition, 17(3), 798–810. https://doi.org/10.1016/j.concog.2007.12.006Pristine Inner Experience. (2020). Psychology Today. https://www.psychologytoday.com/us/blog/pristine-inner-experienceAmit, E., Hoeflin, C., Hamzah, N., & Fedorenko, E. (2017). An asymmetrical relationship between verbal and visual thinking: Converging evidence from behavior and fMRI. NeuroImage, 152, 619–627. https://doi.org/10.1016/j.neuroimage.2017.03.029Why Brussels Sprouts Taste Better Now by Steffie DruckerFrom Culinary Dud To Stud: How Dutch Plant Breeders Built Our Brussels Sprouts Boom. (2019, October 30). NPR.Org. https://www.npr.org/sections/thesalt/2019/10/30/773457637/from-culinary-dud-to-stud-how-dutch-plant-breeders-built-our-brussels-sprouts-boBeck, A. (2019, November 7). It's Not Your Imagination, Brussels Sprouts Really Do Taste Better Now. Better Homes & Gardens; Better Homes & Gardens. https://www.bhg.com/news/brussels-sprouts-less-bitter/Pearson, H. (2006, September 18). Distaste for sprouts in the genes. Nature. https://doi.org/10.1038/news060918-1Perman, A. (2011, November 1). The “brussels sprouts” gene: TAS2R38 | Anna Perman's Genetic Spaghetti. The Guardian; The Guardian. https://www.theguardian.com/science/blog/2011/nov/01/brussel-sprout-geneNeuroscience for Kids - Bitter Taste Gene. (2003, July 15). Washington.edu. http://faculty.washington.edu/chudler/bitter.htmlMasur, L. (2019, December 26). The Top 10 Food Trends of the Entire Decade. Kitchn; Apartment Therapy, LLC. https://www.thekitchn.com/decade-food-trends-2010-2019-22973978Luxury Buying Makes People Feel Fake by Kelsey DonkLuxury consumption can fuel “impostor syndrome” among some buyers. (2019). EurekAlert! https://www.eurekalert.org/pub_releases/2019-12/bc-lcc122019.phpWong, K. (2020, January 30). Why Your Designer Bag Is Making You Feel Worse. The Financial Diet. https://thefinancialdiet.com/luxury-consumer-imposter-syndrome/Goor, D., Ordabayeva, N., Keinan, A., & Crener, S. (2019). The Impostor Syndrome from Luxury Consumption. Journal of Consumer Research. https://doi.org/10.1093/jcr/ucz044Want to learn even more? Head to discovery+ to stream from some of your favorite shows. Go to discoveryplus.com/curiosity to start your 7-day free trial today. Terms apply.

Alex Shytsman is a recipe developer, food photographer, and creator of The New Baguette, a plant-based recipe site for people who are curious about incorporating more vegan meals into their lives. She is the co-author of The Complete Vegan Cookbook, a collection of over 150 recipes from Natural Gourmet Institute's 40-year history, and contributes to outlets like The Kitchn and Food52. Her work has also been featured in Cherry Bombe, HuffPost, and Buzzfeed. When she's not cooking or writing about new recipes, she's teaching food photography workshops and vegan cooking classes.Alex Shytsman:  thenewbaguette.com IG: @thenewbaguetteThe Natural Gourmet: The Natural Gourmet Center at ICEDustin Harder: veganroadie.com IG: @theveganroadieDavid Rossetti: IG: @drossettiFacebook: @keeponcookinpod Twitter: @keeponcookinpod